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.
Recipes
1504 records with their sources, across 11 categories.
Recipes
Elevated risk
Pan-heated frozen mushrooms
Pan-heated frozen mushrooms are cut mushrooms cooked briefly in margarine or butter in an open pan, cooled and frozen as a partly cooked ingredient for later meals.
Paraguayan chipa: Laylita's version
Cassava-starch cheese rings made with mozzarella, eggs and milk, with optional anise. This modern version uses baking powder and no dough fermentation.
Lardy cake
A yeast dough is folded around sweetened lard and dried fruit, then baked in tins until the bottom caramelizes.
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.
Taramosalata
A meze of salted cured fish roe, most often cod, beaten with olive oil, lemon juice and a starchy base of bread or potato, from Greece and the eastern Mediterranean.
Elevated risk
Stoccafisso all'anconitana
Ancona's baked stockfish: thick pieces layered with potatoes, tomatoes, olives, capers and anchovy under olive oil and white wine, cooked slowly in a covered dish.
Orkney barley or oat bannocks
Two round, chemically raised bannocks made with equal weights of white flour and beremeal, barley flour or oat flour, following Anne Johnson's Orkney formula.
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.
Elevated risk
Salt-and-sugar cured egg yolks
Whole egg yolks are buried in a dry bed of salt and sugar for four to seven days, then dried briefly. A modern preparation whose raw-egg risk the cure does not remove.
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.
High risk
Pressure-canned mushrooms
Whole or sliced domestic mushrooms packed hot in jars with fresh water and processed in a pressure canner, the tested home method for a low-acid vegetable.
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.
Elevated risk
Broad-bean mash (modern reconstruction)
Cooked broad beans crushed to a thick paste with garlic and salt, a museum preparation built on the one European pulse that was already old when the Viking Age began.
Elevated risk
Baccalà mantecato
A Venetian cicchetto of cooked unsalted stockfish beaten with oil until it turns into a pale, aerated cream, spooned onto grilled polenta in the city's wine bars.
Elevated risk
Bacalhau à lagareiro
Thick pieces of desalted salt cod roasted in olive oil with garlic and onion, served with small potatoes cooked and then crushed until their skins split.
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.
Frisian suikerbrood: Toine's version
Yeasted sugar bread with cinnamon, pearl sugar and ginger syrup, shaped into two standard loaves or three paper-pan loaves.
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.
Elevated risk
Bacalhau à Brás
Lisbon's salt cod dish: shredded desalted cod and fine fried potato matchsticks folded through softened onion and bound with beaten egg, finished with parsley and black olives.
Anchoiade
A Provencal dip of anchovies, garlic, capers and olive oil, pounded or blended to a creamy paste and served with raw vegetables, bread and eggs.
Beer
This is a process overview, not a complete batch recipe: key quantities, yield and packaging directions are absent. The AHA tutorial uses Hop Hammer Imperial IPA as an example; this page is not that full formulation.
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.
High risk
Padaek
Padaek is a Lao salt-fermented freshwater fish paste used as a seasoning and preserved food. This record covers documented uses and safety gaps; it does not offer an unvalidated home method.
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.
High risk
Maldive fish
Maldive fish is a hard, smoke-dried tuna product made in the Maldives and traded especially to Sri Lanka, where it is known as umbalakada. Cooks shave or pound it into a concentrated savory seasoning for sambols, curries and other dishes.
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
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.
Set yogurt
Set yogurt keeps the milk’s cultured gel intact in its final container. This Canadian home method follows the same heating and inoculation as stirred yogurt, without the final stirring.
High risk
Arabushi (smoke-dried bonito)
Japanese skipjack tuna cooked, then repeatedly smoked and dried over a wood fire by the hand-fired tebiyama method into a hard block for shaving into dashi: the first stage of katsuobushi.
High risk
Bonito flakes (katsuobushi)
Katsuobushi is skipjack tuna cooked, smoked and dried into a hard block that is shaved into flakes for dashi and toppings. Some styles stop at the smoke-dried stage; others receive carefully managed mold maturation.
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.
Elevated risk
Oenogarum
Oenogarum is fish sauce mixed with wine, pepper and often olive oil: a Roman table sauce in the Apicius cookbook, and a reduced, strained sauce in a later medical text.
High risk
Garum (garos, liquamen)
Garum, Greek garos and Latin liquamen, was the fish sauce of the ancient Mediterranean: fish and viscera salted and left in the sun, then drained off as a savoury liquid.
Mead
Mead is an alcoholic drink made by fermenting diluted honey with yeast, then racking and ageing it. The honey, not refined sugar, is what makes it mead.
High risk
Moquém
Moquém is the Brazilian Indigenous method of laying meat or fish on a grill of wooden sticks to roast, dry or smoke it, and also the name of the grill itself.
Hi-ire (heat treatment of sake)
Hi-ire is the Japanese heat treatment of finished sake, about 65 °C, used to stop re-fermentation and souring. Brewers applied it from the Muromachi era.
Cultured butter
Cultured butter is churned from cream soured with lactic cultures. Its lightly tart flavour comes from the cultured cream, which separates into butter grains and buttermilk.
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.
Elevated risk
Tartare sauce
A mayonnaise sauce with chopped gherkins or capers, herbs and lemon, served with fried and grilled fish. It was named in nineteenth-century France alongside steak tartare.
Elevated risk
Istanbul bulgur and rice boza
A thick, pale Turkish winter drink of bulgur and rice cooked to a soft cereal base, sweetened with grape molasses and fermented for two days.