Taioro as documented in a CAPL manual
Taioro is a Polynesian condiment of grated coconut fermented with freshwater prawn heads in seawater, then rested in a cool place for a day before it is used.
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
Toasted sesame dipping sauce, without mayonnaise
A sesame-rich goma-dare-style dipping sauce made by loosening toasted sesame paste with water, soy sauce, rice vinegar and sugar; this original development formula remains untested.
Buffalo sauce
A warm, buttery cayenne sauce made by melting butter into a hot pepper sauce, first tossed onto fried chicken wings in Buffalo, New York.
Bumbu dasar (Indonesian white, yellow and red spice bases)
Bumbu dasar are the ground spice bases of Indonesian cooking: a white paste of shallot, garlic and salt, with chile added for red and turmeric for yellow, cooked into dishes.
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.
Coriander-mint green chutney
A fresh, uncooked green chutney blended from coriander, mint, chilli and citrus. This measured development batch is untested and intended for prompt serving.
Elevated risk
Cooked mayonnaise
A cooked-yolk mayonnaise documented in the University of Tennessee Extension’s 2007 Egg University Handbook. The egg mixture is heated before oil is emulsified into it.
Thai-style cooked sriracha sauce
Red chillies and garlic simmer in distilled vinegar, then blend with sugar and salt into a smooth, sharp, sweet-hot table sauce associated with Thailand’s Si Racha coast.
Elevated risk
Sambal terasi (West Java)
This documented West Java sambal grinds cooked red and bird’s-eye chiles with garlic, shallots and fermented shrimp paste, then simmers the paste before serving.
Bajan mustard pepper sauce
Bajan pepper sauce is a Barbadian hot sauce that blends Scotch bonnet peppers with mustard and vinegar, often with onion, turmeric and oil. Its heat and sharpness come from both the chile and the mustard, which sets it apart from a plain pepper vinegar.
Amba (ripe mango)
This cooked amba follows a Jewish Food Society recipe that simmers ripe mango with onion, garlic, mustard seed and warm spices into a tangy Middle Eastern condiment.
Til ki chutney
Til ki chutney is a sesame-and-cumin condiment from an Uttarakhand cuisine collection: the seeds are roasted, finely ground with salt and green chillies, then mixed with lemon juice. The book describes it as a winter preparation.
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.
Bengal chetney sauce
Eliza Acton's Bengal receipt for chetney sauce: stoned raisins and a hard acid fruit pounded with brown sugar, ginger, salt, cayenne and garlic, then thinned with vinegar to the consistence of thick cream.
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.
Basbaas
Basbaas is the Somali word for chilli and the name of a family of hot sauces served at the table, so each diner can set the heat. Green, coconut and tomato-based versions are all called basbaas.
Banana ketchup in a Filipino-inspired direction
A sweet-hot table sauce of ripe banana simmered with vinegar, sugar, onion, garlic and fresh chilli, in the manner of Philippine banana ketchup. An untested development batch of about 500 g.
Ata dindin
Ata dindin is the Yoruba fried pepper sauce: chillies, red bell pepper and onion blended and cooked down in oil until the oil separates. The same name is also given to a finished stew built on it.
Agrio de naranja
A Dominican table and seasoning condiment of sour orange juice, mixed with lime and salt and bottled raw; garlic, oregano or a hot pepper may be added for meat or a spicier bottle.
Chimichurri
Chimichurri is an uncooked sauce of chopped parsley, garlic, oregano, oil and vinegar from Argentina. It is spooned over grilled meat and has spread across Latin America.
Coriander-mint chutney
A cold-blended coriander and mint chutney with ginger, green chilli and optional cumin and lemon; the author serves it with snacks, chaat and sandwiches.
Zhenjiang Black Vinegar
Zhenjiang black vinegar is a Chinese glutinous-rice vinegar made by mixed-culture fermentation, solid-state acetification, roasted-rice extraction and ageing, giving a dark, savoury, mildly sweet condiment.
Tianjin Duliu mature vinegar
Tianjin grain vinegar of millet and sorghum made with daqu: liquid alcoholic fermentation, two-layer solid-state acetification, and at least three years of outdoor ageing of the grain mash.
Gongura pachadi
A hot, sour Andhra chutney of gongura (sorrel) leaves cooked soft and ground with fried dried chillies, garlic and onion, then finished with a hot tempering of dals, mustard and curry leaves.
Chutney
A broad account of cooked chutney traditions: fruit or vegetables combined with sugar, spices and sometimes acid, often boiled into a thick condiment. This record is historical and process context, not a formula or storage recipe.
Butterscotch sauce
A pourable dessert sauce of brown sugar, butter and cream, with a little corn syrup and salt. It is the sauce form of the butterscotch confection and is made without water, unlike caramel.
Quick yuzu ponzu
This quick ponzu combines soy sauce, vinegar, hon mirin, kombu, dried bonito and yuzu juice after a brief boil and a warm extraction; the recipe serves five.
Mentsuyu (noodle dipping sauce)
Mentsuyu seasons Japanese noodles with dashi, soy sauce and mirin. Two home formulas are recorded here: a 2012 light-soy and bonito sauce, and a concentrate diluted 1:2 for dipping or 1:4 for hot soup.
Tomato and onion smoor
A thick South African tomato-and-onion relish simmered slowly and served warm with boerewors, pap or bread.
Bavarian sweet-inspired mustard
A coarse, sweet Bavarian-style mustard of yellow and brown seed in a cooked brown-sugar and vinegar base, made to eat with Weisswurst; an original refrigerated formula.
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.
Hypotrimma
Hypotrimma was a Roman condiment in Apicius's cookery book, a mixture of ground pepper, herbs, nuts, dried fruit, cheese, honey and fish sauce.
Shoyu-koji
A Japanese kitchen condiment of rice koji matured in soy sauce until the grains turn soft and sweet. The same name also means the mould-grown soybean and wheat used to brew soy sauce.
Mazavaroo
Mazavaroo is a Mauritian hot chilli paste of fresh chillies, garlic, salt and oil with lemon or lime. It is kept refrigerated, and the reviewed recipes say it should rest for days before use.
Satini kotomili
A fresh Mauritian coriander chutney, blended with oil, green onion, chilli and lime, and served beside curry.
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.
Ají de maracuyá
A contemporary Ecuadorian hot sauce that pairs passion fruit juice with boiled chile peppers, oil and lime.
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.
Ají de maní
A spicy peanut hot sauce from the Popayán and Cauca region of Colombia, traditionally served with pipián empanadas and tamales.
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.
Ají verde (Peruvian green sauce)
Ají verde is a Peruvian green sauce of coriander, chilli, onion and garlic in a mayonnaise or cheese base. It is best known through Peruvian restaurant cooking abroad.
Ají criollo
A fresh, uncooked Ecuadorian table sauce of hot pepper, cilantro, garlic and lime, served with most everyday dishes.
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.
New Mexican green chile sauce
New Mexican green chile sauce is a cooked sauce of roasted fresh green chile, onion and garlic, thickened with a little flour and a 15-minute simmer in stock.
Pebre
Pebre is a Chilean condiment with many local versions. This partial fresh tomato version follows Chile Travel’s ingredients; vinegar is optional. Sources document picante heat and variants but no fixed proportions or precise origin.
Maharashtrian fresh coconut-garlic chutney
A fresh Maharashtrian chutney of wet coconut and garlic, ground with chilli and salt and finished with lemon; Royal Chef Sujata serves it with jhunka-bhakri.
Gomashio
Toasted sesame seeds and sea salt are ground together into a coarse seasoning for rice. This small pan-roasted batch keeps most of the seed texture.