Ingredient Directory
Sauces & Condiments
About Sauces & Condiments
Culinary sauces, condiments, spreads, emulsions, seasoning pastes, and fermented flavor bases across six groups: Mother Sauces, Table Sauces, Condiments, Fermented Sauces & Pastes, Oil-Based Sauces & Dressings, and Savory Spreads & Pastes.
Explore Sauces & Condiments
- Condiments — Condiments are concentrated flavor carriers used in small quantities at the table or during finishing, including mustards, relishes, and other prepared condiment pastes.
- Fermented Sauces & Pastes — Fermented sauces and pastes are fermented and aged flavor bases used as sauces or seasoning pastes, including soy sauce, fish sauce, and gochujang.
- Mother Sauces — Mother sauces are the foundational classical and emulsion sauces that anchor entire derivative sauce families, including béchamel, velouté, espagnole, the tomato mother sauce, hollandaise, and mayonnaise.
- Oil-Based Sauces & Dressings — Oil-based sauces and dressings are emulsified, oil-forward preparations used in salads, finishing, and cold applications, including vinaigrette, pesto, aioli, and ranch dressing.
- Savory Spreads & Pastes — Savory spreads and pastes are spreadable flavor carriers used on bread and crackers or as finishing components, including tapenade, anchovy paste, and other compound savory spreads.
- Table Sauces — Table sauces are finished sauces served at the table or used to finish a dish, including ketchup, barbecue sauce, Worcestershire sauce, and pan gravies.