Soy-mirin tare for glazing
A modern tare-style glaze of koikuchi soy sauce, mirin, water, sugar and optional ginger, gently reduced and brushed onto food near the end of cooking.
Recipes
1504 records with their sources, across 11 categories.
All condiments79
Fermented, enzyme-ripened and mixed seasonings63
Adjacent and excluded4
Garum and fish sauces4
Legume, seed and plant-protein ferments4
Fruit preserves3
Acid and oil pickles1
Fermented, enzyme-ripened and mixed seasonings63Adjacent and excluded4Garum and fish sauces4Legume, seed and plant-protein ferments4Fruit preserves3Acid and oil pickles1Filtered to
Recipes
Mango chutney
Hard green mango is cooked with vinegar, sugar, raisins, ginger, garlic and chilli in this tested US home-canning recipe.
Jamaican Scotch Bonnet Pepper Sauce
This Jamaican recipe cooks Scotch bonnet peppers with carrot, cho cho, onion, garlic, ginger, allspice and vinegar, then blends and strains the mixture.
Cooked ginger-scallion oil with chilli
A Cantonese condiment of ginger, garlic, scallion and fresh chilli fried slowly in oil and seasoned with soy sauce, sugar, wine and salt, served over roast meats and poached chicken.
Awaji moshio
Awaji moshio is a modern Japanese seaweed salt made by TaDa PHILOSOPHY from Awaji Island seawater and seaweed. Its premium process concentrates brine, extracts seaweed flavor, then crystallizes, separates, dries and grades the salt.
Elevated risk
Shio Kombu (Seasoned Salted Kelp)
Japanese kelp simmered in soy sauce and seasonings, sometimes dried and salted, eaten with rice or used as an umami seasoning.
Pilpelchuma (chilli-garlic paste)
A chilli and garlic paste from the Libyan Jewish community, built on steamed dried peppers, garlic and cumin, now a common condiment in Israel.
Pepián recado
The roasted chile, seed and vegetable sauce that thickens and colours Guatemalan pepián stew.
Maple syrup (batch method)
Maple sap of about two percent sugar boiled down in a shallow pan until it reaches syrup density, the sugar concentration the standard defines, then filtered hot and packed hot.
Sal de gusano
A dry Mexican seasoning of maguey worm, salt and chile, most closely associated in published accounts with Oaxaca and commonly served with mezcal, citrus and fruit.
Furikake
A dry Japanese rice seasoning of sesame, bonito, nori, sugar and salt. This documented home blend is one specific formula within a varied category with several early product histories.
Wine-infused salt
Wine-infused salt is coarse food salt carrying wine colour and aroma after a wine-and-salt mixture is reduced and dried. This version follows a Missouri Wines method at a one-to-three salt-to-wine ratio.
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.
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
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.
Worcestershire sauce
A thin, dark, sharply savoury table sauce associated with Worcester, England. This recipe preserves one historical formula printed in 1932 and distinguishes it from modern proprietary Worcestershire sauces.
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.
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.
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.
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.
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.
Elevated risk
Shatta
Shatta is a Palestinian chilli paste with many household forms. Abeer Najjar’s family-inspired version oven-dries salted fresh chillies, then mixes them with vinegar and olive oil for a source-described room-temperature ferment.
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.
Marinara and arrabbiata tomato sauce
Marinara is a quick Italian-American tomato sauce; arrabbiata is a distinct Roman tomato sauce with red chilli. They share a simple cooked tomato-and-garlic base but are not the same sauce.
Lao-style roasted tomato jeow
Roasted tomatoes, shallots, garlic and chillies are pounded into a coarse Lao-style dip, then seasoned with fish sauce, optional lime and coriander.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Elevated risk
Pandan sangkhaya
A green Thai custard of pandan juice, coconut milk, egg yolks and sugar, cooked over a water bath until it coats a spoon and served for dipping soft bread, toast or sticky rice.
Miso dengaku glaze
A sweet-salty Japanese glaze of miso, mirin, sake and sugar, warmed until thick and spread on grilled tofu, eggplant, daikon or konnyaku. Regional versions in Aichi use red miso and dashi.
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.
Elevated risk
Kaya
Kaya is a sweet Malay-rooted spread of eggs, coconut milk and sugar, scented with pandan and stirred over gentle heat until it thickens. In Singapore it is the filling of kaya toast.
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.