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Sauces, Dips & Condiments
Sauces, dips, condiments, relishes, and flavour-building accompaniments.
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Filipino Toyomansi Sawsawan
Make Filipino toyomansi sawsawan with soy sauce, fresh calamansi, red onion, garlic, bird’s-eye chilli, and black pepper for grilled food.
Tunisian Harissa Paste
Make Tunisian harissa arbi with dried Baklouti chillies, 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, chilli, oil, salt, and pepper for grilled meat and vegetables.
Greek Tzatziki
Make Greek tzatziki with thick strained yoghurt, 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 savoury condiment.
Vietnamese Nước Chấm
Make Vietnamese nước chấm with fish sauce, lime, sugar, water, garlic, chilli, and carrot for a balanced sweet, sour, salty dipping sauce.
Indonesian Sambal Matah
Make Balinese sambal matah with thinly sliced shallots, bird’s-eye chillies, 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 chilli sauce.
Mexican Salsa Macha
Make Veracruz-style salsa macha with fried dried chillies, garlic, peanuts, sesame, vinegar, and oil for a smoky, nutty Mexican condiment.
Yemeni Zhug
Make Yemeni zhug by pounding fresh coriander, parsley, green chillies, garlic, cardamom, cumin, lemon, and olive oil into a vivid hot sauce.