A non-fermented seaweed-and-vinegar dressing
A fresh condiment in which crumbled nori softens in lightly sweetened vinegar and water. It is not vinegar fermented from seaweed.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All condiments382Fermented, enzyme-ripened and mixed seasonings328Fruit preserves10Legume, seed and plant-protein ferments10Garum and fish sauces8Adjacent and excluded7Koji, mold starters and mold-ripened ferments4Acid and oil pickles3Fermented fruit and fruit-derived foods3Vegetable lactic3Dairy ferments2Smoked salted and dried foods2Cheese1Not yet classified1
Fermented, enzyme-ripened and mixed seasonings328Fruit preserves10Legume, seed and plant-protein ferments10Garum and fish sauces8Adjacent and excluded7Koji, mold starters and mold-ripened ferments4Acid and oil pickles3Fermented fruit and fruit-derived foods3Vegetable lactic3Dairy ferments2Smoked salted and dried foods2Cheese1Not yet classified1Filtered to
Recipes
Vinaigrette
A dressing of edible oil whisked with a mild acid, usually vinegar or lemon juice, seasoned with salt, herbs and mustard, used on salads and as a marinade.
Sauce vierge
A raw French sauce of olive oil, lemon, chopped tomato and basil, with the herbs infused in the oil, served with fish, shellfish and vegetables.
Horseradish mayonnaise
Prepared horseradish and lemon sharpen finished mayonnaise into a fresh accompaniment for roast meat or fish; the archived ratio has not been tested.
Olive-oil and garlic mayonnaise
An untested 265 g garlic mayonnaise made by whisking pasteurised yolk with vinegar, water and Dijon, then slowly emulsifying neutral oil with mild extra-virgin olive oil.
Elevated risk
Sunflower-oil mayonnaise with extra mustard
An untested mayonnaise variation made with refined sunflower oil and more Dijon mustard than a neutral base.
Wasabi mayonnaise
A contemporary, untested mix of finished mayonnaise and prepared wasabi paste, beginning within the archive's 2–4 g range per 100 g mayonnaise.
Sriracha mayonnaise
A contemporary, untested mix of finished mayonnaise, sriracha and lime juice, with starting amounts per 100 g mayonnaise.
Gochujang mayonnaise
A contemporary, untested mix of finished mayonnaise, gochujang and rice vinegar, with starting amounts per 100 g mayonnaise.
Chipotle mayonnaise
A contemporary, untested mix of finished mayonnaise, mashed canned chipotle in adobo and lime juice, given as starting amounts per 100 g mayonnaise.
High risk
Lebanese-style toum
A home-developed garlic emulsion in a Lebanese toum style, with a separately developed ratio. Nominal yield 298 g.
Elevated risk
French mustard-forward mayonnaise
An untested home mayonnaise development formula with more Dijon mustard and no added sugar. A current French-market Dijon mayonnaise informs its flavor direction; this is not that product’s formula.
Salsa golf / pink sauce
A cold mayonnaise-and-tomato condiment family with distinct documented forms in Argentina, Peru and Puerto Rico; this draft records a Peruvian caper-and-orange version and keeps its regional relatives separate.
Avocado-oil mayonnaise
Avocado-oil mayonnaise is an ordinary egg-and-oil emulsion in which avocado oil supplies the oil phase. The oil changes flavour and colour, and it does not preserve the sauce.
Ranch dressing
Ranch dressing is an American cultured-dairy dressing of buttermilk or sour cream and mayonnaise, seasoned with garlic, onion and dried herbs, and made either pourable or thick enough to dip.
Elevated risk
British-style tangy salad cream
Starch-thickened salad-cream prototype with pasteurised yolk added after cooling; not a Heinz copy. Approximate yield 300 g.
Elevated risk
Mayoketchup with garlic and lime
Mayonnaise and ketchup with garlic powder and lime make this proposed dipping sauce for surullitos; its ratio is an original, untested choice, not a Puerto Rican standard.
Elevated risk
Pink mayonnaise and ketchup sauce
Mayonnaise and ketchup form a pale pink sauce sharpened with Worcestershire; a little citrus may be added at serving, while the proportions remain an untested starting point.
Wasakaka
A Dominican garlic sauce of olive oil, garlic, parsley, sour orange or lime juice and salt, simmered until reduced and served over roast chicken, boiled yuca or meat.
Veloute sauce
Veloute is a light stock sauce thickened with a blond roux, one of the French mother sauces, and the base for named sauces built on chicken, fish or veal stock.
Steak Diane and peppercorn pan sauces
Steak Diane is a restaurant pan sauce of seasoned butter, Worcestershire and parsley, often flamed; the related peppercorn cream sauce is reduced from cream and crushed peppercorns for steak.
Sawse blanche for capons (almond and verjuice sauce)
A pale English sauce from The Forme of Cury, about 1390, of blanched almonds ground to a dust, tempered with verjuice and seasoned with powdered ginger. It is a historical sauce, not a modern bechamel.
Sawse noire (dark sauce for capon and mallard)
Two dark sauces from The Forme of Cury, about 1390: one for mallard from bread and boiled blood, the other for roast capon from liver, bread and spices. Both are historical preparations.
Pevorat (pepper sauce for veal and venison)
A pepper sauce of fried bread, broth and vinegar, given in The Forme of Cury, about 1390, for veal and venison. It is a historical sauce; the record gives no amounts or holding times.
Northern Alabama white barbecue sauce
A whisked, mayonnaise-based Alabama-style sauce with vinegar, lemon, honey and horseradish. The measured batch below comes from a contemporary published recipe; it is not presented as Big Bob Gibson’s original or secret formula.
Korean-style sweet-sour mustard dressing
A fresh sweet-sour mustard dressing for cold cucumber and pear or a freshly prepared salad. Its gram-based proportions are original and are not copied from Maangchi’s gyeoja-naengchae recipe.
Elevated risk
Hollandaise sauce
Hollandaise is a warm emulsion of egg yolk and butter finished with lemon juice, one of the French mother sauces, and the base for Bearnaise and other derived sauces.
Gravy and roasting juice sauce
A savoury sauce made from the juices a roast releases in the tin, reduced with stock and thickened, or thickened with flour or starch.
Espagnole sauce
Espagnole is a brown mother sauce built on a dark roux, brown veal or beef stock and tomato, the base from which demi-glace and many brown sauces are made.
Elevated risk
Burger sauce
Mayonnaise mixed with ketchup, drained pickle relish and yellow mustard makes a tangy, pickle-flecked sauce for burgers; these proportions are an untested starting point.
Elevated risk
Aquafaba mayonnaise-style sauce
An eggless, untested emulsion made with canned chickpea liquid. Nominal yield 255 g.
Bread sauce
Bread sauce is a British sauce of milk infused with onion, clove and bay, thickened with stale breadcrumbs and finished with butter, served with roast chicken or turkey.
Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
Elevated risk
Beurre blanc
Beurre blanc is a warm emulsion of cold butter whisked into a reduction of white wine, vinegar or lemon juice and shallot, a sauce from the Loire Valley and its red-wine version, beurre rouge.
Bechamel sauce
Bechamel is a white sauce of milk thickened with a butter and flour roux, one of the French mother sauces, and the base from which Mornay and other cheese and cream sauces are made.
Allioli (Catalan garlic emulsion)
Traditional Catalan allioli is a dense emulsion of garlic, olive oil and salt made slowly in a mortar. This measured Barcelona-style version keeps egg-based garlic mayonnaise distinct.
Remoulade (Danish)
Danish remoulade is a thick, yellow, mayonnaise-based sauce flecked with finely chopped pickled vegetables. Arla’s quick home version stirs piccalilli remoulade purée with mayonnaise, crème fraîche, diced apple and capers.
Blue cheese dressing
Blue cheese dressing is a creamy dressing built on crumbled blue cheese mashed into buttermilk, with sour cream, mayonnaise, vinegar and seasoning, and kept cold for up to two weeks.
Skordalia
A thick Greek garlic purée bound with olive oil and a starch of potato, walnut, almond or soaked bread, served with fried fish and vegetables.
Elevated risk
Rouille
A strongly flavoured Provencal garlic sauce of chilli or cayenne, saffron, olive oil and bread or egg, served on bread with fish soup and bouillabaisse.
Thousand Island dressing
Thousand Island dressing is a pink, sweet-savoury dressing of mayonnaise, tomato condiment and chopped pickle relish, named for the Thousand Islands region on the St. Lawrence River, where its origin is placed.
Ravigote sauce
A French cold sauce, in its modern sense a vinaigrette with capers, parsley, chervil, tarragon and shallot or onion, served with fish, shellfish, meat and celeriac.
Elevated risk
Toum
Toum is a Lebanese garlic-and-oil emulsion: raw garlic, salt, lemon and a little water are processed into a dense, pale, egg-free sauce. Slow oil addition builds its fluffy texture; it is served with grilled foods, sandwiches and mezze.
Japanese mayonnaise
A one-cup Japanese mayonnaise batch made in a small food processor with pasteurized room-temperature egg yolks and oil added in three stages around the seasonings and acids.
Lechon sauce with canned liver spread
A cooked Filipino roast-meat sauce thickened from canned liver spread, vinegar, water, sugar and breadcrumbs, with browned garlic and softened onion.
Daqua peanut dressing
A smooth dressing of peanut butter, oil and lime, tossed into a Sudanese-style tomato salad and served at once.
Caesar dressing (Vitamix version)
A source-specific Caesar dressing made with pasteurized egg yolks, Parmesan, lemon, anchovy, garlic, mustard and olive oil. This modern Vitamix formulation is distinct from the salad’s disputed 1924 origin accounts.
Gribiche
A cold French sauce of emulsified hard-boiled egg yolk and mustard, finished with chopped pickled cucumber, capers and herbs and julienned egg white.
Remoulade (French)
A French cold sauce made from mayonnaise with mustard, capers, cornichons and fresh herbs, served with fish, shellfish and red meats.