Elevated risk
Tkemali-inspired tart-plum sauce
An untested refrigerator sauce inspired by Georgian tkemali. This version uses ordinary mint in place of pennyroyal (ombalo), changing its aroma; it is not a tested preserve.
Recipes
1504 records with their sources, across 11 categories.
All condiments321
Fermented, enzyme-ripened and mixed seasonings286
Fruit preserves10
Adjacent and excluded7
Legume, seed and plant-protein ferments6
Acid and oil pickles3
Dairy ferments2
Garum and fish sauces2
Smoked salted and dried foods2
Cheese1
Not yet classified1
Vegetable lactic1
Fermented, enzyme-ripened and mixed seasonings286Fruit preserves10Adjacent and excluded7Legume, seed and plant-protein ferments6Acid and oil pickles3Dairy ferments2Garum and fish sauces2Smoked salted and dried foods2Cheese1Not yet classified1Vegetable lactic1Filtered to
Recipes
Asin sa buy-o
Asin sa buy-o is a fine sea salt made in Panayunan, Botolan, and packed in a woven nipa pouch called a buy-o. Salt-bearing coastal earth is leached with seawater, and the brine is boiled to crystals.
Ai-manas (Timor-Leste chilli condiment)
Ai-manas is described as a very hot chilli paste served with Timorese meals. One published version blends fresh chillies, shallots, garlic, Thai basil, ginger, lemon and salt, and serves it with eggs. Sources do not establish a standard formula, precise birthplace or earliest date.
Alburquerque Asin Tibuok
Asin tibuok is a Boholano salt-making craft that turns seawater-soaked coconut husks into a salt-rich ash, brine and formed sea salt in specialized clay pots. This record follows one published account of the community process; it is not a validated household formula.
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
Nzoia River reed salt
Nzoia River reed salt is a Bukusu seasoning made by leaching and evaporating the ash of mature muchua reeds. Its sources document a local method, but provide neither a measured formula nor verified mineral composition.
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.
Elevated risk
Rajasthani chilli-garlic chutney
A wet Rajasthani chutney of tomato, soaked dried red chillies, garlic and coriander seed ground with salt and water. A 2017 study gives its proportions as a ratio and tested a stored batch.
Bengali tomato-khejur chutney (Dassana Amit batch)
A cooked Bengali meal chutney combining tomatoes, dates, raisins, ginger and panch phoron.
Apple sauce for goose and pork
Apple sauce for goose and pork is a plain English accompaniment: cooked apples pulped with water, then sweetened with sugar and finished with a little butter.
Elevated risk
Zoe Adjonyoh’s seafood shito (Guardian batch)
A seafood shito variant by Zoe Adjonyoh, using dried prawn and smoked fish in a cooked chilli and onion base.
Zhug / zhoug
A Yemeni hot sauce of fresh chilli, coriander and garlic bound with olive oil, the base of sahawiq and a common condiment in Israel. It is made by crushing, not cooking, and keeps only briefly in the refrigerator.
Elevated risk
Zacusca
Zacusca is a Romanian and Moldovan spread of roasted eggplant and sweet peppers cooked down with onion, tomato and oil, made in quantity in autumn and kept in jars for winter.
XO sauce
XO sauce is a Hong Kong condiment of dried scallop and shrimp, chilli, aromatics and oil, cooked rather than fermented, whose restaurant and home versions differ widely.
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.
Wasabi-zuke (Shizuoka wasabi pickled in sake lees)
A Shizuoka pickle of finely chopped wasabi stems and roots, salted, squeezed and kneaded into sweetened sake lees, then rested airtight for two to three days until pungent.
Elevated risk
Walnut ketchup
A dark liquid seasoning made from young green walnuts steeped in salt and vinegar, then boiled with spices, shallots and anchovies. It belongs to the British ketchups of the 1700s and 1800s.
Vinagrete (molho à campanha)
Vinagrete, also called molho à campanha, is a Brazilian relish of finely chopped tomato, onion and peppers dressed with vinegar and olive oil. It is served with grilled meat and feijoada.
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.
Vellarika kichadi (Mayuri Patel, 2023)
A Kerala cucumber kichadi for an Onam sadya, finished with coconut, yogurt and a coconut-oil tempering.
Trinidad tamarind sauce
A sweet, sour and spiced tamarind sauce from Trinidad, made from tamarind pulp with garlic, Scotch bonnet, culantro, cumin, anchar masala and brown sugar, served with doubles and pholourie.
Trinidad coconut chutney
Trinidad coconut chutney is dried coconut roasted until charred, then ground on a stone with garlic, hot pepper, pimento and chadon beni to a coarse paste.
Tomato soy
Mary Randolph's tomato soy, a tomato condiment and not soybean sauce: tomatoes salted in layers for three days, boiled for a day, passed through a sieve and spiced with cloves, allspice, black pepper and cayenne.
Elevated risk
Tkemali
A Georgian sour plum sauce of cherry plums cooked with garlic, coriander, dill-family herbs and chilli. Its sourness comes from the fruit, and it is served as a condiment with grilled meat, poultry and potatoes.
Thenga chuttaracha chammanthi (Kerala roasted coconut chutney)
A Kerala chammanthi of coconut and red chillies roasted over a flame, then ground with shallots, tamarind, curry leaves, lemon leaves and salt and shaped into a ball.
Tahini sauce
A Levantine sesame sauce of tahini thinned with water and brightened with lemon and garlic, the base of tarator served with falafel and shawarma, with Egyptian and Iraqi variants.
Sweet miso glaze
A Japanese-style glaze of pale rice miso, water, sugar and rice vinegar, heated gently until it coats a spoon and spread over cooked aubergine, tofu or vegetables.
Swedish-style mustard and dill sauce
Sweet mustard and Dijon whisked with sugar and white-wine vinegar, thickened with oil added slowly and finished with fresh dill: a hovmästarsås-style sauce for salmon.
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.
Ssamjang-style wrapping sauce
Doenjang and gochujang stirred together with sesame oil and seeds, a little honey, water, raw garlic and spring onion: a thick, savoury sauce for lettuce wraps with rice.
Sos ti malis
A Haitian hot sauce of habanero or Scotch bonnet, onion, shallot and garlic, softened in vinegar and lime, simmered briefly and served on grilled or fried meat and seafood.
Smooth avocado sauce
A pourable sauce of ripe avocado, lime, chile, herbs and onion, blended or mashed to a smooth body. It is an avocado sauce, not every green taquería sauce.
Small-batch ajvar-style relish
A small roasted red-pepper and eggplant relish with sunflower oil, wine vinegar, garlic and salt. It is a modern ajvar-style trial, not a validated winter preserve or a copy of a commercial formula.
Sikil p’ak
Sikil p’ak is a Yucatecan dip of toasted, ground pumpkin seeds mixed with roasted tomato, habanero, onion and herbs, served with tortilla chips or warm tortillas. Its name is built from Maya words for pumpkin seed and tomato.
Elevated risk
Shito
Shito is a hot Ghanaian pepper condiment with fish-rich, oil-cooked and fresh pepper forms; this measured version follows a recipe collected in Ghana’s Northern Region.
Shiro dashi (light soy dashi concentrate)
Shiro dashi is a pale Japanese seasoning stock of kombu and bonito dashi, light soy sauce, mirin and salt, used to flavour dishes without darkening them.
Sawse camelyne (cameline sauce)
A medieval English sauce of pounded dried currants, nut kernels, bread crusts and warm spices, tempered with vinegar. It is an unfermented sauce from The Forme of Cury, not a preserving recipe.
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.
Sauce chien (Antillean herb sauce)
Sauce chien is a fresh French Antillean sauce of chopped chives, parsley, garlic, shallot and hot pepper, steeped in hot water with oil and lime.
Shidni
Shidni, also called shigni, is a Somali tomato, chilli and tamarind sauce. An everyday version is fried for about five minutes; a festive chutney with dates and mango cooks for about two hours under the name basbaas alla-bari.
Sambal tumis
Sambal tumis is a Malaysian chilli paste fried in oil until it breaks, then simmered with tamarind and sugar, used as a condiment and as a cooking base.
Sambal matah-inspired fresh aromatic relish
A small fresh relish of sliced shallots, chillies, lemongrass and lime leaf with lime juice, oil and salt, inspired by Balinese sambal matah.
Sambal kecap
Sambal kecap is an Indonesian table condiment of fresh bird's eye chilli and shallot stirred into sweet soy sauce, served with grilled food, satay and tempe.
Sambal belacan-style fresh relish
Red chillies pounded with belacan shrimp paste, then mixed with lime or calamansi and sugar for a fresh relish. Contains crustacean shellfish.
Salvitxada
Salvitxada is a Catalan sauce from Valls, thickened with toast rubbed with garlic, served almost only with calcots at the calcotada barbecue.
Salted butter caramel sauce
A pourable caramel of sugar and butter, cooked dark and then loosened with cream and finished with flaky salt.
Sesame mayonnaise
A sesame-forward, fresh sauce made by mixing tahini, toasted sesame oil and rice vinegar into finished mayonnaise; the archived amounts are untested starting points.
Seeni sambol
Sri Lankan cooked onion relish: onions fried in oil until dark and jammy, then sharpened with tamarind and sweetened with sugar. Not a fermented condiment.
Seasoned Sushi Vinegar (Sushi-zu)
A Japanese mixed seasoning of vinegar, sugar and salt for sushi rice. Ratios vary with the rice batch and style; this version follows Marukan Vinegar's formula for two go of rice.
Schezwan sauce (Dassana Amit batch)
A cooked Indo-Chinese chilli sauce made with soaked dried chillies, aromatics, soy and vinegar.