Guasacaca
Guasacaca is a Venezuelan green sauce of avocado, herbs, sweet pepper and onion, sharpened with vinegar or lime. It is served with grilled meat, arepas and empanadas.
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
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Recipes
Daqua peanut dressing
A smooth dressing of peanut butter, oil and lime, tossed into a Sudanese-style tomato salad and served at once.
Caesar dressing (Vitamix version)
A source-specific Caesar dressing made with pasteurized egg yolks, Parmesan, lemon, anchovy, garlic, mustard and olive oil. This modern Vitamix formulation is distinct from the salad’s disputed 1924 origin accounts.
Elevated risk
Bagna cauda
A warm dip of garlic, anchovy and olive oil, often enriched with butter, that Piedmont serves over a flame with raw and cooked vegetables and bread.
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.
New Mexican red chile sauce
New Mexican red chile sauce is a smooth, cooked sauce of dried red chile, thickened with a little flour and loosened with water, and used to coat enchiladas and to build chile con carne.
Elevated risk
Italian salsa verde
A cold parsley sauce of capers, anchovy, garlic, olive oil and vinegar, with bread or egg in some regional versions, served across Italy with boiled meats and fish.
Hogao
A slow-cooked Colombian sauce of tomato, onion and scallion that serves as the base of many dishes and as a topping for arepas and patacones.
Gribiche
A cold French sauce of emulsified hard-boiled egg yolk and mustard, finished with chopped pickled cucumber, capers and herbs and julienned egg white.
Achiote paste
A Yucatecan recado rojo is a brick-red seasoning paste built on annatto seed, garlic and sour orange. This measured home version shows one route into a much wider family of market and household recados.
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.
Remoulade (French)
A French cold sauce made from mayonnaise with mustard, capers, cornichons and fresh herbs, served with fish, shellfish and red meats.
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.
Elevated risk
Mojo verde
A green sauce of garlic, cumin, green chilli and fresh coriander or parsley in olive oil and vinegar, traditionally served with fish in the Canary Islands.
Chancho en piedra
Chancho en piedra is a Chilean sauce of tomato, garlic, cumin and chilli, ground by hand in a stone mortar. Its name refers to the stone, not to pork.
Ají picante (Colombian table ají)
A fresh Colombian table condiment of chopped herbs, scallion and tomato in a vinegar and chile base, served beside fried and filled dishes.
Ají de uchuvas
A sweet, tart and spicy Colombian sauce of uchuva, the yellow physalis fruit, with hot pepper, scallion, cilantro and lime.
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.
Ecuadorian salsa de maní
A warm, creamy peanut sauce thickened with milk and seasoned with onion, cumin and achiote, served over potatoes and llapingachos in Ecuador.
Hilbeh (fenugreek foam)
A whipped condiment of soaked ground fenugreek seed, aerated until foamy and finished with herbs, chilli and lemon. It comes from Yemen.
Soy sauce
Soy sauce is a salted liquid seasoning made by growing koji mould on soybeans and grain, maturing the mash in brine and pressing out the liquid. Japan's shoyu is the best-documented form.
Bazhe (walnut sauce base)
A Georgian walnut sauce of ground walnuts, garlic, vinegar and spices, thinned with water or broth. It is served with poultry, vegetables and bread, and is the sauce of the dish satsivi.
Verde sawse (medieval green herb sauce)
A green herb sauce from The Forme of Cury, about 1390, of parsley, mint, garlic and sage ground with bread, wine, vinegar and warm spices, coloured and flavoured with saffron. It is not fermented.
High risk
Tucupi negro
Tucupi negro is a dark, pungent sauce that Amazonian Indigenous women make by pressing bitter cassava, settling its starch and simmering the juice for hours until it thickens.
Salsa de ajo (Venezuelan garlic sauce)
Salsa de ajo is a creamy Venezuelan garlic sauce made from mayonnaise blended with fresh garlic, herbs, green onion and vinegar. It is served with empanadas, arepas and grilled meat.
Wine Vinegar
Wine vinegar is made by the aerobic oxidation of wine's alcohol into acetic acid by bacteria, producing a sour, wine-derived condiment used in dressings, sauces, marinades and preserved foods.
Vincotto
Vincotto is a dark, thick, sweet paste made by slowly cooking down unfermented grape must in rural Italy, used as a seasoning for savoury dishes and desserts.
Ocopa
Ocopa is a sauce from Arequipa, Peru, of huacatay, dried mirasol chillies, nuts, fresh cheese and soda crackers. It is usually spooned over boiled potatoes.
Tempero pronto
Tempero pronto is a fresh Brazilian paste of garlic, onion and salt, ground with oil and kept ready to start a dish. It is the Brazilian counterpart of sofrito and refogado.
Elevated risk
Pontack elderberry sauce
An English elderberry condiment of vinegar, shallots and warm spices, historically called a catsup and tied to Pontac's Head tavern in London.
Wojapi
Wojapi is a cooked berry sauce of the Lakota and Dakota peoples of the Northern Plains, traditionally made from pounded chokecherries and today most often made with blueberries and a starch.
South Carolina mustard barbecue sauce
South Carolina mustard barbecue sauce is a yellow-to-golden sauce built on prepared mustard, balanced with vinegar, sweetness and spice, and associated with the Midlands of the state.
Carolina vinegar and light-tomato barbecue sauce
Light tomato barbecue sauce is a thin, sharp South Carolina sauce: a vinegar and pepper base with a small amount of ketchup, sitting between the clear vinegar sauce and the sweeter tomato sauces.
Monkey gland sauce
A sweet and tangy South African condiment of fruit chutney and tomato sauce, served with grilled meat and steak. It contains no monkey gland.
Daqqus (tomato-garlic sauce)
A tomato and garlic sauce from the Gulf, blended raw and then simmered to thicken, eaten with rice.
Mint sauce
Finely chopped fresh mint steeped in a sweet and sharp liquid of white wine vinegar, sugar and water, the sauce traditionally served with roast lamb in Britain.
Amlou
Amlou is a nutty, lightly sweet Moroccan spread of roasted almonds, culinary argan oil and honey. The almonds are ground first, then loosened with oil and sweetened; the balance can range from a thick spread to a dip.
Aceto Balsamico Tradizionale di Reggio Emilia
Protected Italian vinegar made only from cooked grape must, fermented and aged in a battery of wooden barrels for at least 12 years: sweet, sharp and syrupy.
Tomato ketchup
Tomato ketchup is a smooth, sweet-sour tomato sauce whose modern form grew from an older family of savoury ketchups; this version follows a tested home-canning recipe.
Elevated risk
Unseasoned rice vinegar
Japanese komezu is a pale, unseasoned rice vinegar made through alcoholic and acetic fermentation; rice, water, koji and yeast shape its character.
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.
Sherry vinegar
Vinagre de Jerez is made by acetifying eligible Jerez wines and ageing the vinegar in wood. Its protected name belongs to a defined Andalusian zone and a cellar tradition joining wine, oxygen, acetic bacteria and long ageing.
Prepared horseradish
Prepared horseradish is freshly grated horseradish root mixed with vinegar and salt. This refrigerated relish holds the root’s sharp, nasal pungency in a spoonable form.
Ajvar
Ajvar is a cooked Balkan pepper preserve built around roasted red peppers, peeled, drained, ground and slowly fried with oil and seasoning. Leskovac’s protected version is a pepper specialty; regional versions vary.
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.
Yanyanku
A traditional Beninese inoculum made from fermented roselle, cotton or baobab seeds, rich in bacterial spores, added to cooked African locust beans to speed up fermentation and soften them into sonru.
Mitarashi sweet soy glaze
A glossy Japanese glaze thickened with starch, sugar, soy sauce and mirin. Spoon it over cooked rice dumplings while the glaze is still fluid.
Kuromitsu black sugar syrup
A dark Japanese syrup made by simmering black sugar with water and optional extra sugar. Drizzle it over mochi, ice cream or other desserts.