BROWSE THE ARCHIVE
Sauces, Dips & Condiments
Sauces, dips, condiments, relishes, and flavour-building accompaniments.
Explore this collection
Classic Hollandaise Sauce
Make classic hollandaise sauce with butter, pasteurized egg yolks and lemon. Includes gram measurements, a gentle whisking method and fixes for split sauce.
Filipino Toyomansi Sawsawan
Make Filipino toyomansi sawsawan with soy sauce, fresh calamansi, red onion, garlic, bird’s-eye chili, and black pepper for grilled food.
Tunisian Harissa Paste
Make Tunisian harissa arbi with dried Baklouti chilies, garlic, caraway, coriander, cumin, salt, lemon, and olive oil for a deep red paste.
Argentinian Chimichurri
Make Argentinian chimichurri with parsley, oregano, garlic, red wine vinegar, chili, oil, salt, and pepper for grilled meat and vegetables.
Greek Tzatziki
Make Greek tzatziki with thick strained yogurt, cucumber, garlic, olive oil, vinegar, and dill for a cool, creamy traditional dip and sauce.
Japanese Ponzu Shoyu
Make Japanese ponzu shoyu with yuzu or sudachi, soy sauce, mirin, rice vinegar, kombu, and bonito for a bright, deeply savory condiment.
Vietnamese Nước Chấm
Make Vietnamese nước chấm with fish sauce, lime, sugar, water, garlic, chili, and carrot for a balanced sweet, sour, salty dipping sauce.
Indonesian Sambal Matah
Make Balinese sambal matah with thinly sliced shallots, bird’s-eye chilies, lemongrass, lime leaves, shrimp paste, lime, and hot coconut oil.
Peruvian Ají Verde
Make Peruvian ají verde with ají amarillo, coriander, huacatay, queso fresco, lime, garlic, and mayonnaise for a creamy green chili sauce.
Mexican Salsa Macha
Make Veracruz-style salsa macha with fried dried chilies, garlic, peanuts, sesame, vinegar, and oil for a smoky, nutty Mexican condiment.