Avocado-oil mayonnaise
Avocado-oil mayonnaise is an ordinary egg-and-oil emulsion in which avocado oil supplies the oil phase. The oil changes flavour and colour, and it does not preserve the sauce.
Recipes
1504 records with their sources, across 11 categories.
Recipes
Kimchi ketchup
A modern tomato condiment sharpened with the spicy, savoury tang associated with kimchi; this measured version whisk-mixes prepared ketchup and commercial kimchi seasoning.
Ranch dressing
Ranch dressing is an American cultured-dairy dressing of buttermilk or sour cream and mayonnaise, seasoned with garlic, onion and dried herbs, and made either pourable or thick enough to dip.
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.
Peanut dipping sauce
A quick Southeast Asian inspired peanut sauce combines peanut butter or ground roasted peanuts with coconut milk, soy, sugar, lime and chilli.
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.
Ama-koji
A thick, naturally sweet rice-and-koji preparation used to add body and sweetness to marinades, dressings and sauces. This method follows a published Marukome home recipe and is an enzyme-conversion hold, not a way to grow koji mould.
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.
High risk
Suān zhǎ ròu (酸鲊肉)
A Tujia sour pork preparation documented in southeastern Chongqing. Its rice-flour pork method is distinct from the wider suān ròu forms; a sixth-century pork-zha text is an earlier attestation, not proof of direct continuity.
Ai-manas (Timor-Leste chilli condiment)
Ai-manas is described as a very hot chilli paste served with Timorese meals. One published version blends fresh chillies, shallots, garlic, Thai basil, ginger, lemon and salt, and serves it with eggs. Sources do not establish a standard formula, precise birthplace or earliest date.
Alburquerque Asin Tibuok
Asin tibuok is a Boholano salt-making craft that turns seawater-soaked coconut husks into a salt-rich ash, brine and formed sea salt in specialized clay pots. This record follows one published account of the community process; it is not a validated household formula.
Elevated risk
Mayoketchup with garlic and lime
Mayonnaise and ketchup with garlic powder and lime make this proposed dipping sauce for surullitos; its ratio is an original, untested choice, not a Puerto Rican standard.
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
Rillettes
Cooked meat or fish shredded or pounded, packed into pots and covered with fat. Heat, salt, moisture reduction and the fat cover work together, and the texture separates rillettes from whole-piece confit.
Elevated risk
Pink mayonnaise and ketchup sauce
Mayonnaise and ketchup form a pale pink sauce sharpened with Worcestershire; a little citrus may be added at serving, while the proportions remain an untested starting point.
Ohaw (Ainu soup)
A four-serving cep ohaw recipe from the former Ainu Museum café in Shiraoi, documented in 2015.
Kishk (dry)
Bulgur mixed with fermented dairy, fermented again and dried, then powdered. The dry kishk is a shelf-stable composite staple used as an acid, savoury base for soup.
Gunditjmara smoked eel
Short-finned eels, kooyang, smoked for a sustained period in the hollows of large trees at Budj Bim in south-western Victoria, a combined heat, smoke and drying method of the Gunditjmara people.
Fanesca
Ecuadorian Holy Week soup of tender grains and pulses, squash, milk and salted fish, thickened with peanut paste and served with contrasting garnishes.
Elevated risk
Eoriguljeot (Eorigul-jeot)
A Korean salted-oyster jeotgal seasoned with chili, associated especially with Seosan and Ganwoldo. This page records its food culture, not a household preparation method.
Elevated risk
Rajasthani chilli-garlic chutney
A wet Rajasthani chutney of tomato, soaked dried red chillies, garlic and coriander seed ground with salt and water. A 2017 study gives its proportions as a ratio and tested a stored batch.
High risk
Presunto de Barroso
Smoked dry-cured pork ham of the Barroso highlands of northern Portugal: hand-salted, sometimes coated with olive oil and paprika, then smoked slowly over oak or broom in the cold mountain air.
Elevated risk
Kinema, warm-cloth home batch
A home kinema made from overnight-soaked white soybeans, cooked, drained hot, wrapped in cloth and insulated to ferment for about a week.
High risk
Naem
Naem is a Thai sour pork preparation made with minced pork, rind or ear, glutinous rice, garlic and salt. Its documented room-temperature method has no validated food-safety endpoint.
Cultured buttermilk, direct-set
Milk thickened with a packet of buttermilk culture makes a tangy drink and a baking ingredient. This warm-incubated version uses whole milk.
Chapalele
A baked Chiloé chapalele based on Gourmet's recipe: smooth cooked potato mixed with wheat flour, baking powder, sea salt and butter, shaped into 16 pieces.
Braided biltong loaf
Yeasted bread wrapped around biltong, tomato pesto, Cheddar and feta, split lengthwise into a braid and baked; served with chilli-biltong butter.
Elevated risk
Brie, cream-enriched
A cream-enriched Brie with a white bloomy rind and a softening center, made from pasteurized milk with lactic and surface cultures.
Arbroath smokie
Arbroath smokies are whole haddock dry-salted, paired by the tail and hot-smoked in a protected coastal area. Their recorded history links Auchmithie and Arbroath, though the exact origin is unsettled.
Elevated risk
Braaiwors
South Africa's regulated grilling-sausage class, looser than boerewors: a minimum of 40% meat, vegetable protein and mechanically recovered meat allowed, and sold raw.
Baleada tortillas
Soft wheat-flour rounds from an INCAP Honduran baleada recipe are rolled thin and cooked on a dry skillet; this record covers tortillas, not the filled dish.
Lemon-set twaróg
A fresh Polish curd cheese set by warming milk with lemon juice, then drained through a sieve. It is a different route from the sour-milk method used for cultured twaróg.
Coconut milk and cream
Grated or shredded coconut extracted with water and squeezed or strained into a milky emulsion; left to stand, it separates into cream and a watery layer.
Crème anglaise
A thin, pourable custard sauce of egg yolks, sugar and hot milk or cream, cooked gently until it coats a spoon and no further.
High risk
Casingless salame
A documentary account of two modern Italian-language home-video experiments in salame without casings. Neither video establishes a safe preparation method or a ready-to-eat product.
Bengali tomato-khejur chutney (Dassana Amit batch)
A cooked Bengali meal chutney combining tomatoes, dates, raisins, ginger and panch phoron.
Apple sauce for goose and pork
Apple sauce for goose and pork is a plain English accompaniment: cooked apples pulped with water, then sweetened with sugar and finished with a little butter.
Elevated risk
Zoe Adjonyoh’s seafood shito (Guardian batch)
A seafood shito variant by Zoe Adjonyoh, using dried prawn and smoked fish in a cooked chilli and onion base.
Zhug / zhoug
A Yemeni hot sauce of fresh chilli, coriander and garlic bound with olive oil, the base of sahawiq and a common condiment in Israel. It is made by crushing, not cooking, and keeps only briefly in the refrigerator.
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.
High risk
Yúlù
Yúlù is a Chinese fish sauce, a liquid drawn from salted fish, shrimp or fish-processing material after a long natural maturation, most associated with coastal southeastern production.
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.
Whole fig preserves
Whole figs are softened, cooked in a measured sugar syrup, rested in the refrigerator, then reheated and canned. This NCHFP formula specifies the fruit and syrup quantities, optional lemon and elevation-adjusted water-bath schedule.
Wewish (Cahuilla acorn mush)
Wewish is a Cahuilla preparation of finely ground, leached acorn meal cooked with water into a thick mush that can also be cooled and sliced.
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.
Wasabi-zuke (Shizuoka wasabi pickled in sake lees)
A Shizuoka pickle of finely chopped wasabi stems and roots, salted, squeezed and kneaded into sweetened sake lees, then rested airtight for two to three days until pungent.
Elevated risk
Walnut ketchup
A dark liquid seasoning made from young green walnuts steeped in salt and vinegar, then boiled with spices, shallots and anchovies. It belongs to the British ketchups of the 1700s and 1800s.