Elevated risk
Soy–black-vinegar dumpling dip
An untested small-batch soy and Zhenjiang black-vinegar dip with ginger and sesame oil, adapted as a modern accompaniment for dumplings or cooked vegetables.
Recipes
1504 records with their sources, across 11 categories.
All condiments57
Fermented, enzyme-ripened and mixed seasonings45
Garum and fish sauces5
Adjacent and excluded4
Legume, seed and plant-protein ferments2
Acid and oil pickles1
Fermented, enzyme-ripened and mixed seasonings45Garum and fish sauces5Adjacent and excluded4Legume, seed and plant-protein ferments2Acid and oil pickles1Filtered to
Recipes
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.
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.
Soy-milk mayonnaise-style sauce
An untested eggless emulsion made by blending unsweetened soy milk with vinegar and Dijon, then slowly adding neutral oil. The 265 g formula has no validated shelf life.
Afghan chutney (chatney)
Afghan coriander chatni is a sharp, hot herb sauce with garlic and vinegar. A 2008 Afghanistan manual records green or red pepper and optional walnut; heat and household versions vary.
Ssal-jocheong (rice syrup)
A Korean rice syrup: cooked rice is converted by barley malt in a long warm hold, strained, and the sweet liquid is boiled down until it pours like maple syrup.
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.
Elevated risk
Lighter, sweet-tangy chip sauce
Lower-oil, starch-thickened fritessaus-inspired sauce derived from M13, not a Remia replica. Nominal yield 291 g before cooking loss.
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.
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
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.
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
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.
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.
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.
Elevated risk
Lime mayonnaise
An untested mayonnaise variation that replaces part of a neutral base’s vinegar with lime juice and finishes with optional lime zest.
High risk
Koji mushroom garum
Mushroom garum turns mushrooms, rice koji, salt and water into a dark savoury seasoning. A sustained warm hold lets koji enzymes break down the mixture before straining.
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.
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.
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.
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.
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.
Elevated risk
Hoisin-inspired quick sauce using miso
An untested modern miso-based sauce inspired by hoisin's sweet, savory profile; this prototype is not traditional hoisin or a copy of a commercial brand.
Hoisin sauce
A thick, dark, sweet-salty Chinese condiment built on fermented soybean paste. This page gives one quick home version and records how commercial formulas differ.
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.
Prik nam pla
Fresh sliced chillies, fish sauce and lime form a sharp Thai table condiment. Spoon a little alongside rice, eggs or other cooked dishes.
Kinema tomato achar
Kinema ra golbheda ko achar combines already-fermented soybean kinema with tomatoes, onion, garlic and spices, finished with sesame powder and fresh garnish, and is eaten with rice or toast.
Simmered tamarind-date chutney
A sweet-sour cooked chutney of tamarind, dates, jaggery, ginger and roasted cumin. An untested measured batch is given beside four documented Indian formulas and their storage claims.
Fresh ponzu-shoyu
This fresh ponzu-shoyu mixes Japanese koikuchi soy sauce with yuzu or a lemon-lime blend, rice vinegar, water and sugar; optional kombu and bonito give a short chilled infusion.
Allam pachadi
An Andhra ginger-and-urad chutney in which browned dal and briefly fried ginger and chillies are cooled, then ground with jaggery to a coarse paste.
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.
Pounded Thai chilli vinegar
Pailin Chongchitnant's fresh prik nam som card pounds two or three Thai chillies, optionally with garlic, before stirring in white vinegar; charring is a separate optional step.
Pol sambol
A Sri Lankan coconut relish made from grated coconut, aromatics, chilli, lime and optional Maldive fish; a seasoned paste is folded through the coconut by hand.
Smoked salt
Flaky or coarse sea salt takes on hickory smoke in a pellet grill. A shallow tray lets the smoke reach the crystals before they cool for airtight storage.
Citrus salt
Citrus zest is rubbed into coarse or flake salt and dried on a tray. This peel-based seasoning preserves the chosen citrus aroma without adding juice.
Green-chilli and peanut thecha
A fresh Maharashtrian thecha of green chillies, peanuts and garlic, roasted separately in the same oil and crushed with salt. Optional coriander joins the pan before grinding; serve with bhakari.
Nam jim seafood
A Thai seafood dipping sauce of chiles, garlic, cilantro stems, fish sauce, lime juice and palm sugar, pounded or briefly blended for a coarse texture.
Fragrant herb salt
Fresh garlic and pungent herbs are chopped with kosher salt, then dried in the warmth of a switched-off oven. The blend keeps the selected herbs together in one seasoning.
High risk
Mushroom garum (koji garum)
Mushroom garum is a savoury, smoked sauce made by crushing mushrooms with salt and rice koji and letting the mixture brew for months, a modern use of the garum method without fish.
Elevated risk
Roasted sesame sauce for noodles or hot pot
An untested sesame-paste sauce with soy, black vinegar, sugar, sesame oil and garlic, drafted for hot-pot dipping or noodles.
Smooth Heinz-style ketchup, UK-label-informed starting point
A smooth tomato ketchup formulated as a 500 g comparison batch using a UK Heinz product label as its target. This original home formula is untested and is not the company recipe or a preserving process.
Elevated risk
Nam pla ra sauce with mulberry leaves
Coconut sugar starts this cooked sauce, followed by shrimp paste, garlic brine and pieces, two distinct pla-ra inputs, mulberry leaves, water and later seasonings.
Elevated risk
Nam pla ra sauce with cane sugar
Concentrated pla-ra liquid and pla-ra ton are combined with shrimp paste, sugar and seasonings, simmered for about 30 minutes, strained and cooled.