Condiments Category

This thick, dark sauce is the Indonesian ancester of ketchup. Look for it in Indonesian markets.

Ketchup is a common condiment especially in America. It is made with tomatoes, sugar, vinegar and spices.

See RecipeSource.com postings for Mayonnaise, Homemade Mayonnaise and Eggless Mock Mayonnaise.

The British like to serve this with roast lamb.

Includes: Chinese mustard, Creole mustard, and Dijon mustard.

This is a general Thai term for dipping sauces.

This paste is made from chilies, onions, sugar, shrimp paste, fish sauce, and sometimes tamarind. It's sold in jars, and comes in different strengths, ranging from hot to mild.

Nuoc cham is a Vietnamese dipping sauce. It has a fish sauce base.

Olive butter is a mixture of olive oil and butter.

This Cantonese dipping sauce is both sweet and salty. Look for bottles of it in Asian markets and large supermarkets.

This goes especially well with ham.

Pickle relish is typically a sweet relish of chopped pickled cucumbers. It is very popular in America on hamburgers and hot dogs.

Pil pil is a basque sauce made from skin-on salted cod, olive oil, garlic and chili peppers. After cooking, the fish is removed and the reminder emulsified into a sauce. The pil pil sauce is them poured over the cod or other seafood.

This Hispanic paste is made from ground pumpkin seeds mixed with oil, chiles, sesame seeds, and other ingredients. It's used to make rich, creamy sauces.

This is a fiery Portuguese sauce. To make your own: See the Piri Piri Sauce recipe posted on RecipeSource.com.

Ponzu sauce is a dark tart lemon juice based sauce. It is usually made by combining soy sauce, lemon juice, vinegar and sometimes kelp, bonito flakes or mirin.

These are lemons that have been preserved in a salty brine for one or two months. They're a staple of Moroccan cuisine and somewhat hard to find in the U.S.

This mild Puerto Rican specialty is made from peppers and cilantro.

Red pepper sauce is a mild sauce made from roasted red bell peppers and other spices.

This is made from azuki beans, and Asian cooks use it to fill buns and dumplings and to make puddings. Like peanut butter, it comes in both creamy and crunchy versions. The creamy version also comes in powdered form. Don't confuse this with sweet bean paste, which is made from sweetened fermented soybeans.

This moderately hot Peruvian sauce is made from rocoto chiles.

To make your own: See the recipe for Sambal Blachan on Recipecottage.com

This Indonesian sauce is used for dipping and stir fries. It's fairly spicy, but milder than sambal oelek.

This is a spicy red sauce from Vietnam.

Look for this in Southeast Asian markets.

This Japanese tofu is soft and creamy and it's the preferred tofu for shakes, dips, custards, puddings, and dressings. It's available either fresh in tubs or in aseptic packages that don't need refrigeration. When working with silken tofu, it's a good idea to make a dish ahead of time so as to allow the tofu to absorb other flavors. Don't freeze it.

Soy sauce is made from soybeans that have been fermented and salted. It's used throughout Asian, with different regions producing quite different variations. Japanese soy sauce = shoyu is sweeter and less salty than Chinese soy sauce. Chinese soy sauce comes in light and dark versions. Lite soy sauce has 1/3 less sodium.