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.
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
Kobbari mamidikaya pachhadi (Gayatri Vantillu batch)
A Telugu coconut and raw mango pachhadi with a separately fried spice mixture.
Karashi (Japanese hot mustard paste)
Karashi is Japan's hot mustard: powder stirred with a little water into a stiff paste, covered for a few minutes so the heat develops, and served in small dabs with oden, natto and fried food.
Jeow bong
Jeow bong is a Lao paste of dried chilli, shallot, garlic and galangal cooked with buffalo or cow skin, a Luang Prabang specialty eaten with sticky rice and grilled meat.
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.
Hawaiian chili pepper water
Hawaiian chili pepper water, or wai nīoi, is a thin condiment of small chillies steeped in salted water with vinegar and garlic. Hawaiian families use it as a table hot sauce.
Elevated risk
Harissa
A Tunisian hot chilli paste from Cap Bon and Nabeul: red peppers pounded with garlic, caraway, coriander, cumin and olive oil, with many household and commercial variants.
Elevated risk
Indonesian peanut sauce
A cooked peanut sauce of ground roasted peanuts, aromatics, shrimp paste and coconut cream, as made for gado-gado; pecel and Malaysian satay sauces are close relatives with different formulas.
Habanero table salsa
A hot, fruity chile sauce of the Yucatán, built on habanero peppers and often charred with garlic. It sits on the table as a condiment, and the recipes vary widely.
Guajillo chile salsa
A Mexican sauce in which dried guajillo chiles, toasted and softened in hot water, supply most of the flavour. It is a family of dried-chile salsas, not a tomato sauce with chile added.
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.
Gooseberry sauce
Gooseberry sauce is a soft, tart sauce of cooked green gooseberries, sharpened with wine or vinegar and lightly sweetened, traditionally served with mackerel.
Goan recheado masala
Recheado is a red Goan spice paste of Kashmiri chillies, garlic and spices ground in vinegar, best known as the stuffing for fried fish such as mackerel.
Fresh yuzu-chilli-salt paste
A fresh, uncooked yuzu and green chilli paste inspired by Kyushu’s yuzu kosho, made here as an untested small-batch seasoning rather than a preservation formula.
Fresh chermoula
Fresh chermoula is a chopped-herb Moroccan-style sauce of coriander, parsley, garlic, lemon, olive oil and warm spices, made here as an explicitly untested development formula.
Fish-sauce-based nuoc cham
Nuoc cham is a Vietnamese fish-sauce dipping sauce. This untested development ratio starts with water, lime and sugar, then adds fish sauce, garlic and chilli.
Fina'denne'
Fina'denne' is the all-purpose Chamorro dipping sauce of Guam, made in soy, citrus, vinegar or fish-brine versions with hot peppers. It is spooned over meat and rice or served in a small dish.
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.
Dinanche
Dinanche, or donne' dinanche, is a Chamorro hot pepper paste of crushed chillies that Guam cooks use on its own or stir into fina'denne'. Its versions range from pepper alone to ones with eggplant, miso or coconut milk.
Demi-glace
Demi-glace is a rich brown sauce of French cookery, classically made by reducing equal parts espagnole sauce and brown stock by half. It is used on its own or as a base for other sauces.
Cumberland sauce
Cumberland sauce is a British condiment of redcurrant jelly, mustard, blanched orange peel and port, traditionally served cold with ham, game and cold meats.
Cranberry sauce
Cranberry sauce is a sauce of cranberries cooked in sugar syrup until the berries burst and thicken, served with roast turkey, pork, chicken and ham.
Cooked sriracha-style garlic-chilli sauce
Ripe red chillies, garlic, labelled 5% vinegar, sugar, water and salt are blended, simmered and blended smooth into a cooked chilli sauce.
Chu hou sauce (Cantonese fermented soybean braising paste)
Chu hou is a sweet, savoury Cantonese paste of fermented soybeans, fermented bean curd, garlic, ginger and sesame, used mainly to braise meat.
Chogochujang-style sour chilli dip
Chogochujang is a Korean sweet-sour sauce made by seasoning gochujang with vinegar and sugar. This development batch adds water and toasted sesame seeds, with optional garlic for the portion being served.
Chocolate sauce
A pourable dessert sauce of cocoa powder, sugar and water, boiled briefly and finished with salt and vanilla. It is a water-based sauce, not the cream or milk emulsion of ganache.
Chirmol (Guatemalan charred tomato salsa)
Chirmol is a Guatemalan salsa of charred tomatoes with onion, cilantro and lime, served with grilled meat and toasted chiles.
Chipotle adobo
Chipotle adobo is a cooked sauce of smoked chipotle chiles, tomato, onion, garlic, dried chile powder, spices and vinegar, the form in which chipotles are most often sold in the United States.
Charcoal-roasted tomato jeow
A Lao tomato-and-chile dip made by roasting tomatoes, chiles, garlic and shallots over gentle coals, then pounding and seasoning them. This four-person serving batch has no measured ingredient quantities or validated storage period.
Balachaung
A Myanmar relish of dried shrimp, fried eschalot and garlic, chilli, turmeric, tamarind and ngapi. Naomi Duguid’s published recipe makes about 1 cup; it contains crustacean shellfish.
Elevated risk
Coriander-and-green-chilli zhug-inspired sauce
Yemeni zhug inspires this fresh sauce of coriander, parsley and green chilli. Its weighed mild-chilli formula is one contemporary variation, not a canonical household recipe.
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.
Tuong ot (Vietnamese chilli sauce)
This cooked Vietnamese chilli sauce uses fresh chillies, garlic and tomato for a pourable, sweet-spicy condiment; heat varies with the chillies and how many seeds are removed.
Adygean salt
Adygean salt is a seasoned table salt associated with Adygea and the wider North Caucasian culinary tradition. Salt is blended with garlic and a variable selection of herbs and spices; the exact mix depends on the named style and maker.
Caribbean green seasoning
A fresh herb and aromatic paste of chadon beni (culantro), thyme, chives, celery, onion, garlic and peppers, blended with vinegar and water and used as the base for Trinidadian cooking.
Quick tonkatsu-style serving sauce
A small-batch, non-fermented tomato, fruit and savoury sauce assembled for crisp tonkatsu and cabbage, inspired by Japanese yoshoku serving traditions.
Elevated risk
Pikliz
Pikliz is a Haitian cabbage-and-vegetable condiment pickled with vinegar, citrus and hot peppers. It brings sharp acidity and chilli heat to rich fried foods; its history and shelf life remain unestablished here.
Chadon beni sauce
A bright green Trinidadian hot sauce of chadon beni (shado beni, culantro) with garlic, hot pepper, lime and water, blended to a pourable sauce for grilled meat, wings and eggs.
Caribbean mango pepper sauce
A cooked Caribbean hot sauce of ripe mango, habanero and other hot peppers, onion, garlic and citrus, blended smooth or left chunky.
Caribbean browning (burnt-sugar seasoning)
Caribbean browning is a dark liquid of deeply caramelised sugar, used in small amounts for colour and a smoky, bitter-sweet flavour in stews and black cake.
Fresh English hot mustard
Ten grams of English mustard powder stirred with cool water into a thick cream: the plainest, sharpest mustard there is, mixed just before the meal.
Whole-tomato ketchup
A rounded house ketchup cooked from tinned plum tomatoes, onion, vinegar, sugar and a little warm spice, then blended, sieved and reduced to about 600 g.
Elevated risk
Pakistani mango pickle
This Pakistani pickle coats firm green mango with chilli, turmeric, fenugreek, fennel and mustard oil. Its published sun-exposure schedule records a household method, but does not validate shelf-stable storage.
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.
High risk
Quick fresh-pack dill pickles
Whole small cucumbers are soaked in a measured salt solution, packed with dill and mustard seed, then covered with a boiling 5% vinegar brine and processed in a boiling-water canner.
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.