Sauce Recipes

Umeboshi paste is the soul of Japanese macrobiotic cooking, offering a profound explosion of salty, sour, and fruity umami. This vibrant ruby-red condiment is crafted from salt-cur...

Travel back to the heights of the Roman Empire with Garum, the legendary fermented fish sauce that served as the backbone of ancient Mediterranean cuisine. This amber elixir is a m...

Hailing from the snow-swept Akita Prefecture, Shottsuru is a legendary Japanese fish sauce crafted from the silver-scaled sandfish (Hata-hata). This liquid gold is aged to perfecti...

Deep from the coastal heritage of the Ilocos region in the Philippines, Bagoong Monamon is a quintessential fermented anchovy sauce that defines Northern Filipino cuisine. This liq...

Harvested from the heart of the Mexican desert, this homemade agave nectar captures the soul of the Blue Weber plant in a golden, silken syrup. Unlike mass-produced sweeteners, thi...

Born from the historic traditions of British brewing, this homemade yeast extract is a concentrated explosion of pure umami. This dark, glossy condiment transforms spent brewer's y...

Tracing its lineage back to the 14th century in the heart of Burgundy, France, this authentic Dijon mustard captures the sophisticated balance of sharp heat and acidic elegance. Un...

This deep, amber-hued condiment is the soulful backbone of Cantonese cuisine, offering an incredible complexity of salt, sweetness, and fermented earthiness. Crafted from softened ...

A cornerstone of French gastronomy, this silky, velvety cultured cream offers a sophisticated tang and a high butterfat content that won't curdle when boiled. Unlike its cousin, so...

This sophisticated condiment bridges the gap between the rustic charm of French country kitchens and modern haute cuisine. Featuring the bright, floral heat of brined green pepperc...

Capture the soul of the famous 'Rooster Sauce' with this elevated, home-fermented version that balances fiery heat with a sophisticated tang. Unlike store-bought varieties, this re...

Originating from the Kyushu region of Japan, Yuzu Kosho is a fermented flavor powerhouse that balances the floral brightness of yuzu citrus with the sharp, clean heat of green chil...

Unlock the secret to the world's most mysterious condiment with this deeply savory, home-fermented masterpiece. Born in 19th-century England, this sauce blends the pungent heat of ...

Gochujang is the cornerstone of Korean gastronomy, a deeply savory, sweet, and spicy fermented chili paste that adds unparalleled complexity to any dish. Traditionally aged in eart...

Unlock the deep, savory secrets of the fifth taste with this handcrafted liquid amino seasoning, a clean-label alternative to commercial soy sauce. By harnessing the power of non-G...

Jin-ganjang is the crown jewel of Korean soy sauces, traditionally aged for years to achieve a dark, syrupy consistency and a complex profile of sweet and savory notes. This 'brewe...

This vibrant, deep-crimson paste is the soul of Korean cuisine, offering a perfect balance of smoky heat, subtle sweetness, and a profound savory backbone. Unlike simple dried flak...

Named after the oldest inhabited city in North America, this iconic sauce is a masterclass in balance, blending the smoky fruitiness of Pequin and Arbol chilies with a bright, vine...

Born from the ingenuity of Australian food science, this homemade version of the iconic dark spread captures the deep, savory essence of spent brewer's yeast. It is a concentrated ...

Originating from the cathedral city of Meaux in France, this legendary condiment is celebrated for its rustic, pebbly texture and sophisticated vinegary punch. Unlike smooth dijon,...

Hailing from the Limousin region of France, specifically Brive-la-Gaillarde, this illustrious condiment is a stunning marriage of piquant mustard seeds and deep, jammy grape must. ...

Aka Miso is the bold, deeply fermented heart of Japanese country-style cooking, known for its intense saltiness and complex, smoky undertones. Unlike its lighter counterparts, red ...

Saeu-jeot is a foundational pillar of Korean cuisine, a fermented treasure made from tiny, translucent brine shrimp harvested at their peak. This condiment delivers a complex, salt...

This liquid gold is the soul of Shanghainese cuisine, capturing the deep, nutty essence of slowly caramelized aromatics. By gently poaching scallions in oil until they reach a brit...