The Knowledgebase
Foundations
The base recipes the rest of cooking is built from — the sauces, stocks, doughs, creams, pastes and condiments a hundred dishes depend on. Each one a master ratio, a method, and the dishes it serves.
Every foundation · by family
1,224Mother sauces
113- Adobo de Chipotle2 parts chipotle morita : 1 part white vinegar : 1 part tomato : aromatics (onion, garlic) to tasteSmoky, tangy, moderately spicy chipotle chiles preserved in a vinegar-tomato adobo sauce — the smoky backbone of Mexican pantries.
- Agre Dulce3 tbsp ketchup : 1 cup water : 2 tsp cornstarch (slurried in 4 tsp water) : 3 tbsp sugar : 1/4 tsp saltThe Filipino sweet-and-sour mother sauce — a ketchup-based, sugar-sweetened, cornstarch-thickened reduction used as a dip, glaze, or finishing sauce.
- Allemande1 L velouté : 3 yolks : 125 ml cream + lemonVelouté finished with egg‑yolk–cream liaison; the most refined of the white sauce family.
- Aurore1 L béchamel : 250 ml white stock : 100 g concentrated tomato puréeBéchamel lightened with white stock and a whisper of tomato, tinted the color of dawn.
- Avgolemono1 yolk : 1 tbsp lemon : ~½ cup broth (≈ 2 eggs : 1 lemon : 1 L broth)A silky Greek egg-and-lemon emulsified liaison that thickens and brightens soups and stews with rich body and citrus lift.
- Ayamase base1:1 green pepper purée : bleached palm oil (by volume)Bleached-palm-oil-green-pepper foundation perfumed with iru locust beans — the reusable base that powers western Nigeria's designer stew.
- Baked bean pot liquor1 lb beans : 1/2-3/4 c molasses : 4-6 oz salt pork : water to coverA New World 'mother sauce' born of the bean pot: a slow-reduced, molasses-laced braising liquor that finishes greens, glazes beans, and braises meat.
- béarnaise3 egg yolks + 45 ml aromatic reduction : 500 g clarified butter → ~750 g finished sauceHollandaise enriched with a tarragon‑shallot reduction and a fresh herb finish.
- Béchamel30–40 g butter + 30–40 g flour (blonde roux) : 1 L whole milkMilk thickened with blonde roux — the gentlest of the mother sauces and the most versatile foundation in classical cooking.
- Bercy1:1 wine : liquid; 100–150 g butter per 100 ml reductionWhite‑wine and shallot reduction enriched with whole butter — the fish cook’s finishing sauce.
- Besciamella1:1 butter:flour by weight; ~1:10 roux:milk by weight (50g butter : 50g flour : 500ml milk)Italy's silky white mother sauce—a butter-and-flour roux whisked with milk until velvety, the foundational binder for lasagna, gratins, and baked pasta.
- bigarade100g sugar : 150ml bitter orange juice : 500ml demi-glace : 30g butter finishClassic French bitter-orange sauce for game birds and roasted poultry.
- Bordelaise3:1 demi-glace : wine reduction (vol)Demi-glace bound with wine-shallot reduction, finished with cold butter.
- Brun sås1:1 butter:flour roux; ~2-3 parts meat stock/drippings; finish with ~⅕ part creamSweden's everyday brown mother sauce — a cream-enriched, roux-thickened beef-stock sauce, often built in the same pan as the meat it is meant to serve.
- Brun sovs1:1 butter:flour roux; ~10–13 ml dark stock per g rouxDenmark's everyday mother sauce: a browned butter-flour roux loosened with dark stock, tinted with kulør, and finished with redcurrant jelly and a dash of acid.
- cardinal1 L base : 100–150 g lobster butterShellfish‑finishing sauce: fish velouté coloured and enriched with lobster coral or tomalley butter.
- charcutière1 L demi-glace : 200–250 ml wine : 60–80 g shallots : 30–50 g mustard : 30–40 g butter : 40–60 g cornichonsBrown-sauce derivative with wine-shallot reduction, mustard, and cornichon — the defining French pork sauce.
- Chateaubriand2 parts finished reduction (wine + demi-glace) : 1 part whole butter, by weightWhite wine reduction enriched with demi-glace and whole butter, finished with tarragon and parsley.
- Choron250 g clarified butter : 100 g egg yolk (2.5 : 1) : 25–30 g tomato pasteHollandaise made brick‑red with tomato, served classically with beef.
- Ciulama (white sauce base)1 part blond rântaș : 4–6 parts hot liquid (milk, cream and/or stock)Romanian blond-rouх white sauce — the velouté-like mother base behind ciulamă de pui, ciulamă de ciuperci and related dishes.
- colbert5 parts demi-glace : 1 part Madeira (reduced by two-thirds first) : 50 g cold butter per 500 ml finished sauceA Madeira-enriched demi-glace finished with butter and a ham–tongue–mushroom julienne — the brown-sauce classic of Sole Colbert and grilled fish.
- Country (Sausage) Milk Gravy1:1:8 rendered fat:flour:whole milk (by weight)Crumbled breakfast sausage drippings thickened with flour and milk into a peppery, creamy white gravy built in a single skillet.
- crème anglaise10 parts milk : 2 parts sugar : 1 part yolk (by weight)The classical thin custard — milk, sugar, egg yolks, vanilla — cooked to a coat.
- demi-glace2 parts brown liquid (Espagnole + brown stock) : 1 part finished demi‑glaceEqual parts Espagnole and brown stock, reduced by half — the concentrated soul of brown‑sauce cooking.
- Espagnole100 g brown roux : 1 L brown stock + 80–120 g tomato puréeThe dark, savory backbone of French classical cooking — a brown roux sauce built on roasted bone stock and tomato, yielding demi-glace.
- foyot500 g demi‑glace : 80–100 g whole butter (unsalted)Demi‑glace finished with whole butter, a butter‑mounted brown sauce of the classical French repertoire.
- glace de viande8–10 L well-made brown stock : 1 L glace (an ~8:1 to 10:1 reduction)Brown stock reduced by roughly eight- to ten-fold into a glossy, spoon-coating syrup — the French kitchen's most concentrated building block.
- Grand Veneur4:1 demi-glace : red wine (by volume)Brown game sauce of Espagnole descent, finished with red wine, shallots, and sautéed mushrooms.
- Ground Bean Sauce (Meen See Jeung)fermented soybeans : salt ~10:1 by weight; wheat flour + water to bindSalty fermented soybean paste — the savory, less-sweet, less-spicy backbone of zhajiangmian, Cantonese char siu marinades, and northern stir-fries.
- Gujarati Kadhi1 cup sour yogurt : 4 tbsp besan : ~2 cups water : 1 tbsp sugar/jaggery + vagharA thin, sweet-sour yogurt-besan gravy finished with a curry-leaf-mustard vaghar — the everyday base sauce of a Gujarati thali.
- Hollandaise1 yolk : 200 g clarified butter : 5 ml acidWarm egg‑yolk emulsion of clarified butter, acidified and seasoned.
- Hong shao braising liquid2:1:1:1 light soy:dark soy:Shaoxing wine:rock sugar + stock to coverThe reusable sweet-savory soy-and-wine braising medium that defines every red-cooked Chinese dish.
- hongroise1 L demi-glace : 80 g butter : 100 g onion : 25–30 g sweet Hungarian paprika : 100–120 ml dry white wineDemi-glace deepened with sweet paprika, onion, and white wine — the classical French paprika sauce.
- italienne1 L demi-glace : 100 g mushrooms : 150 g shallots : 60 ml wineDemi-glace enriched with shallot-mushroom duxelle, white wine, and tomato, finished with a cold-butter liaison.
- Jocón recado (salsa verde Guatemalteca)~3:1 tomatillo:cilantro by volume + 2 Tbsp toasted pepitoria per 2 lb tomatillosGuatemala's Mayan green mother-sauce: tomatillos and cilantro milled with toasted pepitoria for a nutty, herbaceous recado.
- Kak'ik recado1 part dried chile cobanero : 1 pepitoria : 4 tomato, 1 tsp achiote/cupAn annatto-reddened Maya seed-and-chile paste from Cobán that flavors and colors kak'ik broth.
- Khatti Meethi Dal1 cup raw toovar dal : 4 cups water : 1 tbsp jaggery : 1 tsp tamarind paste (per cup uncooked dal)Gujarati sweet-and-sour toor dal stock, tempered — a reusable lentil base built around a jaggery/acid balance.
- Kuku Paka Coconut Saucearomatics : tomato paste : dry spices : coconut milk ≈ 1 : 0.25 : 0.1 : 2A spiced, tomato-enriched coconut milk base from coastal East Africa used to braise chicken, fish, or vegetables.
- Løksaus2 tbsp butter : 2 tbsp flour : 5 dl reduced broth : 2 tbsp vinegar : 0.5–2 tbsp sugar : 1 onionNorwegian sweet-sour onion velouté-style sauce built on a pale butter-and-flour roux thinned with reduced meat broth.
- lyonnaise250 g onions : 250 ml demi-glace : 80–100 ml dry white wine (deglaze) + 40–50 g butter (mount)Demi-glace + caramelized onions, finished with butter mount.
- Madère500 ml demi-glace : 100 ml Madeira wine (unreduced) : 50 g whole butterBrown sauce enriched with reduced Madeira and mounted with whole butter.
- Mafé sauce base1 : 0.125 : 4 peanut butter : tomato paste : stock by volume (≈ ½ cup : 1 Tbsp : 2 cups)West Africa's peanut-and-tomato mother sauce — slow-simmered, nut-thickened, endlessly adaptable.
- Maltaise3 yolks : 250g clarified butter : 50g malt vinegar reductionHollandaise enriched with malt vinegar reduction and orange zest — the definitive sauce for asparagus.
- Manchamantel4 parts chile puree : 2 parts fruit : 1 part broth, plus fat, masa, and chocolate to finishA sweet-savory Oaxacan fruit-and-chile mother sauce whose vivid color and exuberant flavor earned its name — 'tablecloth stainer.'
- Mchuzi1:1:1:1:2 — onion:garlic-ginger paste:tomato:dry spice blend:coconut milk by volumeEast African coastal mother sauce of sweat onions, garlic-ginger, tomato, toasted turmeric/cumin/coriander, and reduced coconut milk.
- Mloukhia base6 tbsp jute powder : ½ cup olive oil : 4 cloves garlic : 1 onion : 2 cups meat stockA slimy, herbaceous green mother sauce built on dried jute mallow powder, sautéed garlic and onion, olive oil, and meat stock — the reusable base for Tunisian, Egyptian, and Levantine mloukhia stews.
- Mole Amarillo2 tbsp masa harina : 1 quart broth (adjusts to napar consistency)Oaxacan's golden mother sauce: chilhuacle-guajillo chile base, masa-thickened, herbal-finished, endlessly repurposable.
- Mole Chichilo1 part dried chiles : 6 parts broth : 1/8 part masa by weightThe darkest, smokiest, and most ritualistic of Oaxacan moles—a charred-chile mother sauce built on avocado-leaf aromatics and masa-thickened broth.
- Mole Coloradito~4 oz dried chiles : 2 lb tomatoes : 1 cup broth : 2 oz chocolateAn Oaxacan brick-red mother sauce of dried chiles, tomato, nuts, seeds, and chocolate, used as a versatile base for poultry, pork, beans, and tamales.
- Mole Negro20 chiles : 10 tbsp nuts/seeds : 1 plantain+2 tbsp raisins : spices : 4oz chocolateThe darkest, most layered sauce in Mexican cookery — a 30+ ingredient Oaxacan foundation balancing charred bitterness, dried-fruit sweetness, and a whisper of chocolate.
- Mole Poblano3:1:1 dried chiles:nuts/seeds:aromatics, thinned with stockA multi-component chile-nut-chocolate sauce base from Puebla, strained and simmered in stock, built to be finished and applied across many dishes.
- Mole Rojo / Mole Colorado3 parts dried chiles : 1 part tomatillo/tomato : 1/2 part nuts/seeds by weightOaxacan brick-red mother sauce built from dried chiles, toasted nuts, fruit, and Mexican chocolate — a foundational building block for countless Mexican dishes.
- Mornay50 g roux : 1 L milk + 100 g Gruyère + 2 egg yolks : 60–90 ml cream (per 1 L finished sauce)Béchamel enriched with Gruyère and bound with an egg yolk liaison — the mother of all cheese sauces.
- mousseline250 g clarified butter (≈275 ml hollandaise) : 150–200 ml whipped cream (≈ 2 : 1 by volume)Butter sauce lightened with whipped cream, a classic French emulsified foam.
- Mustard Béchamel80 g roux (40 g butter + 40 g flour) : 1 L whole milk : 20–30 g Dijon mustardBéchamel finished with Dijon mustard — a creamy, piquant coating sauce for fish, poultry, and Welsh rarebit.
- Nantua60:60:1000 butter : flour : milk; + 200g crayfish butter + 200g creamBéchamel + crayfish butter + cream = the elegant pink shellfish white sauce.
- New England cream chowder base1 cream : 1 clam juice, milk to taste, light roux + potato for bodyA cream-finished, clam-liquid foundation for New England chowders — built on salt pork, onion, potato, and a light roux, finished with dairy off the heat.
- noisette100 g whole butter : ~82 g noisette (+ optional 1–3 drops lemon juice, pinch of fleur de sel)Whole butter, rendered dry, then browned to hazelnut — the purest expression of butter's aromatic potential.
- Obe Ata~4:1 blended vegetables to palm oil by weight; vegetables reduce ~50% during cookingNigerian tomato-pepper mother sauce: blended tatashe, tomato, scotch bonnet, and onion fried down in palm oil into a concentrated, fiery red base.
- Onion Gravy1:1 butter:flour (roux); ~1:1 onion:stock by weight; roux-to-liquid roughly 1:8 by volumeA deep, sweet-savory brown sauce of caramelized onions, butter, flour, and stock that serves as a versatile base component for many finished dishes.
- Oyster Sauce8 oz oyster meat : 1 c water : 2 Tbsp dark soy : 1 Tbsp sugar : ½ tsp salt : 1 Tbsp cornstarchReduced oyster extract fortified with sugar, salt, and a starch thickener — the sweet-salty-umami backbone of Cantonese stir-fries and brown sauce.
- Paloise1 yolk : 100 g clarified butter : 25 g reductionBéarnaise reimagined with mint; cold companion to lamb.
- Parsley Sauce (Liquor)500ml milk : 40g flour : 50g butter (~12:1 milk:flour, butter≈flour)A milk-and-butter white sauce lifted by fresh parsley — the classic British mother sauce companion to fish, ham, and poultry.
- Pepián recado1:1:1 pepitoria : roasted tomato-tomatillo purée : dried-chile purée (approximate)Guatemala's seed-and-chile foundation sauce: toasted pepitoria + fire-roasted tomato/tomatillo + guajillo/pasa chile purée, used to build pepián and sister stews.
- périgourdine5 : 1 : 1 demi-glace : truffle : truffle butterTruffle-finished brown sauce; Périgord's signature preparation.
- périgueux50–75 g truffle : 1 L demi-glaceDemi-glace gilded with fresh black truffle — the definitive luxury finish for roasted meats.
- Persillesovs1:1 butter:flour by volume; ~8 parts milk per 1 part flourDenmark's national white sauce: a butter-and-flour roux loosened with milk and finished with abundant fresh parsley and nutmeg.
- Pipián~2 parts toasted pumpkin+s sesame seeds : 1 part tomato/tomatillo : 1 part dried chiles, blended with stockA pre-Hispanic Mexican seed sauce where toasted pepitas and sesame form a nutty, emulsified body bound with dried chiles and tomato.
- piquante1 L brown sauce : 120 ml vinegar reduction : 60 g cornichonsA vinegar‑sharpened brown sauce finished with cornichons — the sharp, sour counterweight in the brown sauce family.
- poivrade4:1 demi‑glace : vinegar reduction; 50–60g butter per 250mlVinegar‑peppercorn reduction finished with butter, mounted over brown stock.
- porto2 parts port : 1 part brown stock : 1 part butterRich, glossy port‑wine reduction finished with butter.
- Portugaise1 L brown sauce : 200 g tomato : 50 g shallot : 50 mL wineBrown sauce finished with tomato and shallot, mounted with cold butter for gloss.
- poul ette1 L white stock : 50 g butter : 50 g flour (blonde roux) : 2–3 egg yolks : 100–150 ml heavy creamBéchamel finished with white stock and an egg-yolk cream liaison — richer, silkier, deeply savory.
- provençale1 kg tomatoes : 80 g shallot : 40 g garlic : 20 g fines herbes : 60 ml oilA classical French derivative of the tomato mother sauce, perfumed with garlic, shallot, and fines herbes, finished with olive oil. It serves as the aromatic tomato base for many Mediterranean preparations.
- Ragù alla bolognese3:1 meat:soffritto; 1 glass wine, small tomato, stock to coverBologna's slow-braised meat sauce: ground beef and pork with soffritto, wine, a sparing hand with tomato, and stock — simmered for hours.
- Ragù napoletanoApprox. 1:2 by weight whole meats : tomato passataA Neapolitan foundation sauce of whole bone-in meats braised 8-9+ hours in tomato passata until meltingly tender.
- Rajská omáčka1 part tomato paste : 5 parts beef broth : ¾ part sugar; light jíška + cream finishCzech sweet-sour tomato mother sauce: tomato paste + beef broth, heavily sweetened, light jíška-bodied, cream-finished.
- Robert1 L demi‑glace : 250 ml wine : 3 shallots : 60 g mustardBrown sauce finished with wine, shallots, and mustard — the pork sauce par excellence.
- Romaine Lettuce100g romaine : 11ml olive oil : 4ml lemon juice : 0.5g salt (for dressed or grilled preparation)Crisp heart leaves and bitter midribs form the base of classic Caesar salad and grilled romaine preparations.
- Rouennaise1:1 wine : fumet → 150 g butter per 100 mL reductionNormandy's answer to Hollandaise: a winey, fish-scented butter emulsion for sole and turbot.
- Salmis5:1 fond+wine : cognac : liaisonGame bird roasted, then finished in its own flambéed, wine‑dark sauce.
- Satsebeli5 parts tomato : 1 part red pepper; garlic, vinegar, salt, khmeli suneli, ajika to tasteGeorgia's 'for-dunking' mother sauce — a thin, spicy tomato-and-pepper reduction built on khmeli suneli and ajika.
- Sauce Africaine1 L demi-glace : 200 g tomatoes : 100 g green olives : 150 mL white wine : 50 g butter (monter au beurre)Brown sauce enriched with tomatoes, olives, and white wine—a Mediterranean cousin in the Espagnole lineage.
- Sauce Albuféra1 L demi‑glace : 200 ml liaisonDemi‑glace enriched with a warm liaison of egg yolks and cream — pale, glossy, and deeply luxurious.
- Sauce Chasseur3:1 brown stock : white wine; mushrooms ≈300 g/L; cold butter mount 80–100 g/LBrown sauce deglazed with white wine, mounted with butter, dressed with mushrooms and shallots.
- Sauce Chevreuil1 L demi‑glace : 250 ml wine : 50 g butter : 50 g shallots : 10 juniper berriesRed‑wine‑juniper sauce for game, built on demi‑glace and finished with butter.
- Sauce Créole1 L base : 100 g tomato concassée : 80 g butter‑yolk liaisonA tomato‑enriched brown sauce, lighter than espagnole, finished with butter and a liaison.
- Sauce Diable100 g shallots : 300 ml white wine : 150 ml brown stock or demi‑glace : 75 g butter : cayenne to finishWhite wine‑shallot reduction finished with butter and cayenne; the piquant Espagnole derivative.
- Sauce Financière1 L demi‑glace : 250 ml Madeira : 150 g mushroomsDemi‑glace reduced with Madeira, mushrooms and aromatics into a glossy, aristocratic brown sauce.
- Sauce jaune (achu/yellow soup base)32:1:32 palm oil:kanwa:stock by volume (2 cups oil : 1 tbsp kanwa : 2 cups broth)A vivid yellow, alkali-emulsified Cameroonian palm-oil broth made by saponifying red palm oil with kanwa and finishing with spiced meat stock.
- Sauce Normande1 L Suprême base : 100 g mushroom trim : 3 egg yolks : 150 ml 35% cream : 60 g cold butter mountSuprême sauce finished with egg-yolk liaison and mushroom, mounted with butter.
- Sauce provençale~4 parts tomato base : 1 part aromatics/mushrooms, finished with a generous thread of olive oilA sunny, Mediterranean-leaning small sauce derived from Sauce Tomate, anchored by tomatoes concassées, olive oil, garlic, parsley, and mushrooms.
- Sauce Réforme1 kg trim : 1.5 L stockLean beef trim caramelised to mahogany, deglazed and reduced into a glossy, intensely beefy brown sauce.
- Sauce Suprêmereduce 1 L white stock to ~750 g; finish with 200–250 g creamVelouté enriched with cream — the lightest of the rich sauces.
- sauce tomat60 g blonde roux : 1 L total liquid (≈500 ml reduced tomato purée + ≈500 ml white stock)Roux-thickened tomato sauce with white stock and a yolk liaison — the French mother sauce of the tomato family.
- Sauce Vin Blanc1:1 wine : fumet; butter = 40% of reductionDry white wine and fish fumet reduced together, butter‑mounted to a glossy, pourable coating.
- Sennepssovsbutter:flour ~1:1 by weight; ~1.5 tbsp mustard per 500 ml finished sauce; liquid ~50% milk : 50% stockDanish blonde-roux cream sauce with stock and milk, finished off-heat with sharp mustard.
- Sos pwa1 cup dried beans : 4 cups cooking water : 1 cup coconut milkHaiti's velvety bean mother sauce — dried beans, aromatics, herbs, and coconut milk slow-simmered into a deep, spoonable base that anchors the plate.
- Soubise500 g raw onion : 1 L milk; 60 g white roux per L milkBéchamel fused with a silk‑smooth onion purée: the gentle, savory soul of French white sauces.
- Sugo fintoSoffritto (onion:carrot:celery, 1:1:1 by volume) ≈ equal to tomato; wine ≈ 1:3 to tomatoTuscan 'fake ragù' — finely chopped soffritto and tomatoes tinted with red wine that stand in for minced meat.
- Suugo3 tbsp oil : 1 onion : 1 pepper : 2 garlic : 1 lb beef : 3 tbsp xawaash : 1 tsp saltSomali xawaash-spiced meat sauce base — an Italian-Somali fusion ragù that anchors a weeknight meal.
- Svíčková omáčka baseRoot veg : liquid ≈ 1 : 2; cream ≥30% of liquid; jíška 1:1 butter:flourThe jíška-thickened, cream-enriched, sweet-sour Czech root-vegetable mother sauce — the sauce component of svíčková na smetaně, separable from the meat.
- Tabikha1:2:1 tomato paste:fresh tomato:onion by volume; oil to coat (≈1 part oil : 4 parts solids)Sudan's spiced tomato mother sauce — the reusable, oil-rich concentrate from which an entire family of stews and braises is built.
- Tang Cu Zhi3:2:1:1.5:3 sugar:Chinkiang vinegar:Shaoxing wine:light soy:water + aromatics + starch slurryThe clear, translucent, balanced sugar-vinegar glaze of classical Chinese cookery (糖醋汁), distinct from the red ketchup-thick Cantonese export version.
- Tavë kosi sauce (yogurt–egg–roux liaison)~3:1 yogurt:eggs by weight, with ~1 tbsp flour and ~1 tbsp butter per cup of yogurtA tangy, roux-stabilized yogurt–egg liaison that sets into a golden savory crust when baked.
- Tex-Mex Chili Gravy1:1 fat:flour roux, then ~8:1 broth:flour by volume; ~2 Tbsp chili powder per cup brothA roux-based, chili-powder-spiced brown gravy that fuses Anglo-American pan gravy with Mexican red enchilada sauce and is the signature smothering sauce of Texas Tex-Mex cuisine.
- Tocco genovese1 piece beef chuck (~1 kg) : stock to 2/3 cover : splash wine : dab tomato pasteA Ligurian slow-braise built around one whole piece of beef, yielding both a silky pasta sauce and a second-course meat.
- Tomate fritoapprox 35:1:1 tomato-to-onion-to-garlic by weight, with ~30:1 tomato-to-oil by weight-to-volumeSpain's most versatile fried-tomato base sauce — slowly cooked tomato, onion and garlic in olive oil, reduced until rich and concentrated.
- velouté60 g blonde roux per 1 L white stockWhite stock thickened with blonde roux — the foundation sauce whose character is entirely determined by its stock.
- vénitienne250 g dry white wine : 40 g shallot (reduced by ¾) : 500 g cold unsalted butterA butter sauce — a lean, sharp, glossy beurre blanc built on white wine and shallot.
- Yakhin (Doud-ras)yogurt:stock ≈ 2:1, thickened with beaten curd, finished saunf + green cardamomKashmiri Pandit yogurt-stock mother sauce, tempered with saunf, cardamom, sonth and hing — the Kashmiri answer to Escoffier's five mother sauces.
- Zhoum2 C dairy : 2 tbsp white flour (≈16:1 by volume)Yemeni flour-thickened buttermilk sauce served over aseeda.
- Zingara500 ml demi-glace : 125 ml white wine : 30 g shallots : 60 g jambon blanc : 60 g mushrooms : 40 g whole butterA rich brown sauce enriched with ham, mushrooms, and a butter finish — a demi-glace derivative with Romani flair.
Stocks & broths
77- Abenkwan Palm Cream Base (Palm-Nut Stock)1 part palm cream : 1–2 parts water (dilute to body)A smoky, brick-red palm-nut stock — the Ghanaian emulsified base used to construct Abenkwan and a family of palm-cream soups and sauces.
- anchovy-kelp broth10–15 g kelp + 15–20 g dried anchovies : 1 L cold waterA Japanese dashi substituting dried anchovies for bonito, delivering fish umami through marine nucleotides with kelp's glutamates in balance.
- awase dashi15 g kombu : 8 g katsuobushi : 1 L cold water (≈2 : 1 by weight)The soul of Japanese cooking: a two-ingredient umami broth of kelp and smoked bonito.
- Azerbaijani meat/chicken stock (ət suyu)1 kg bones/meat : 3–4 L cold water (reduce by ~½ to concentrate)The clear 'meat water' (ət suyu) at the base of Azerbaijani soups, plov, and sauces — cold-started, gently simmered, and skimmed of all foam.
- Banga broth (palm-nut stock)1 part palm-fruit pulp to 3–4 parts water, simmered with smoked fish and crayfishSmoky, orange-red palm-fruit stock simmered with smoked fish and bitter leaf — the West African base for banga soup and its cousins.
- Banga extract1 part pounded pulp : 2–3 parts warm water (adjust to taste/consistency)The simmered-and-pounded pulp of fresh palm fruits, sieved and diluted — the soup-ready liquid base behind Banga, Ofe Akwu, and related Niger-Delta soups.
- Beef Stock1 kg beef bones : 2 L cold water : 300 g mirepoix (2:1:1 onion:carrot:celery) : 1 bouquet garniThe dark, gelatinous backbone of beef cookery — built from roasted bones, never rushed.
- Bone Broth1 kg roasted bones : 2 L cold water : 30 ml (2 tbsp) acid (wine or vinegar)Roasted bones, cold water, a splash of acid, and patience — the slow path to gelatin-rich depth.
- Bouillon1:1 bones : waterThe liquid skeleton of classical cuisine: gelatin-rich, aromatically perfumed, infinitely useful.
- brisket broth1 kg brisket : 3 L waterRich, gelatinous beef broth built on slow‑simmered brisket.
- brodo1 kg bones and meat : 3 L cold water : 150 g soffritto (50 % onion, 25 % carrot, 25 % celery by weight)The soul of Italian cooking: a clear, gently simmered meat broth built on cold‑start extraction and a soffritto aromatic base.
- Brown Stock2 kg roasted bones : 4 L cold waterRoasted bones, slow simmer, deep savory color — the backbone of French brown sauces.
- Brown Veal Stock1 kg bones : 200 g mirepoix : 3 L waterThe backbone of classical French sauce-making: roasted veal bones, browned mirepoix, tomato paste, and patient simmering.
- caldo1 kg bones/meat : 1.5–2 L waterClear broth from gently simmered protein — the liquid backbone of soups, rice dishes, and braising liquids across Latin, Mediterranean, and French traditions.
- chicken stock1 kg raw bones : 1.5 L cold water : 10% mirepoix by bone weightThe backbone of savory cooking: a clear, gelatin-rich liquor built from bones, aromatics, and time.
- Chinese White Broth1 kg mixed bones : 2–3 L cold waterThe neutral savory foundation of Chinese cooking: cold-start simmered pork and chicken bones yielding a clear, gelatinous broth with clean, deep flavor.
- chintan / paitan1:1–1.5 base : water (by weight)Clear vs. cloudy Japanese broth: same ingredients, opposite technique, different results.
- Consommé1 L stock : 60–90 g egg whitesClarified stock purified by a coagulated egg‑white raft that strains itself as it cooks.
- Court Bouillon3 parts water : 1 part acid (dry white wine and/or white wine vinegar)Aromatic acidulated poaching liquid — the gentle carrier that firms, flavors, and preserves fish without overwhelming it.
- dashi1 L water : 10 g kombu : 20 g katsuobushiUmami-rich clear fish-kelp stock, the silent foundation of Japanese cooking.
- dashi-miso base8:1 dashi : miso (by weight)The quintessential Japanese seasoning base: umami-layered dashi carrying dissolved miso, never boiled, seasoned before service.
- dasima broth10–15 g dried dasima : 1 L cold waterA clear, delicate seaweed stock delivering pure oceanic umami — the vegetal backbone of Korean cuisine.
- Djon-djon infusion1 part dried djon-djon mushrooms : 2 parts water (by volume)An inky, umami-rich mushroom infusion that turns rice and grains the signature smoke-black of Haitian celebration cooking.
- double consommé125 g ground lean beef + 2 egg whites (≈60 g) + 25 g mirepoix : 1 L consommé baseA twice‑clarified broth of extraordinary transparency and depth, achieved through successive egg‑white rafts.
- fish fumet1 kg bones : 1.5–2 L liquid : 200 g mirepoixA pale, fragile fish stock built for sauces and soups where delicacy is paramount.
- Fish Stock1 kg bones : 1.5–2 L cold waterClean oceanic gelatin from fish bones, built with aromatics, extracted by steady gentle heat.
- Game Stock1:2 bones : water (by weight); ~250 g mirepoix per kg bonesRoasted game bones simmered long and slow with aromatic vegetables to extract collagen, marrow, and savor into a deeply colored, unctuous foundation.
- ginger-scallion broth1000 : 50–80 : 25–40 (water : ginger : scallions, g)A gentle, clarifying broth where ginger's heat meets scallions' sweet allium backbone.
- glace de poisson2 L water : 1 kg raw bones → reduce 85–90% to nappeWhite fish stock reduced to a glossy, intensely flavored nappe — the backbone of seafood sauces and soups.
- glace de volaille15 parts finished brown stock : 1 part finished glace (by weight, 1.5 L stock → ~100 g glaze)Poultry stock reduced to approximately 1/15 its volume — the concentrated backbone of chicken cooking.
- Goldene Yoich (Jewish Chicken Stock)1 fowl (4-5 lb) + 4 lb bony parts : 3-4 qt cold waterA clear, golden Ashkenazi chicken stock simmered from an old fowl and parsley root — the foundational liquid of the Jewish kitchen.
- Halászlé alap1 kg fish scraps/head : 1 L waterThe paprika-rich freshwater fish stock that gives Hungarian halászlé its signature deep red color and silty, peppery backbone.
- Ham / Smoked Stock1 kg smoked ham bones : 2.5 L cold waterSmoked pork bones simmered to extraction — the smoky, gelatinous backbone of split-pea soup, cassoulet, and braised greens.
- Holodets stock~1 kg pig's trotters/feet + ~1 kg shank per 2–3 L cold waterAn unadulterated, collagen-rich pig's-trotter stock that sets to a trembling jelly without gelatin.
- Húsleves~1 kg bones+meat : 4-5 L cold water : 3 tsp saltHungary's everyday clear broth — beef and chicken bones, unpeeled onion and root vegetables, long-simmered to a golden, clean-tasting liquid.
- ichiban dashi1000 g cold water : 10 g kombu : 20–25 g katsuobushiThe essential Japanese stock built from kombu and katsuobushi, infused never boiled, delivering pure umami without cloudiness or bitterness.
- Iraqi Shorba Stock1 kg bones : 1 onion : 3–4 L waterA tangy Iraqi bone broth built on lamb or chicken bones, onion, and dried lime (loomi) that forms the reusable base for shorba soups.
- katsuobushi dashi15 g katsuobushi : 1 L waterThe primary Japanese stock: shaved smoked bonito infused in hot water to extract clean, potent umami.
- Kombu Dashi10–15 g kombu : 1 L cold waterCold-soak and gentle heat extract kombu's glutamates into a clear, clean-tasting stock that anchors Japanese cooking.
- Kvass1 part toasted rye bread : 8–10 parts water; ~50 g sugar + ~10 g yeast per litreRussia's thousand-year-old fermented bread drink, sourish and mildly fizzy, base of cold summer soups.
- lobster stock1 kg raw shells : 2 L liquidThe soul of lobster — shells simmered to a briny, golden essence that anchors bisques, sauces, and risottos.
- Maraq1 part meat : 3-4 parts water by volumeArabian Peninsula aromatic meat broth built on hawaij/xawaash, cilantro, and slow-simmered lamb or chicken.
- master stock1 L water : 50–60 g sugar : 90–120 mL soy sauce (light + dark) : aromaticsA self-seasoning, endlessly replenished braising liquid that deepens with each use.
- Mentsuyuconcentrate: kaeshi : dashi ≈ 1 : 1; dip ≈ 1 : 1; kaketsuyu (soup) ≈ 1 : 3 to 1 : 9 with water/dashiA dashi-and-kaeshi concentrate that seasons nearly everything in the Japanese noodle-soup and simmered-dish repertoire.
- Merga~3 lb chicken : 4 qt cold water, 1 large onion, 2 tbsp tomato paste, 2 cardamom pods, 1 bay leafEgyptian-style chicken stock, lightly spiced and strained, that flavors every stew, soup, and rice dish it touches.
- Mullah Basegenerous water-to-lamb ratio (~3-4 parts water to 1 part lamb), more watery than tabeekh baseSpiced Sudanese lamb-on-the-bone stock built in plenty of water, the reusable foundation for any mullah-style stew.
- Mushroom Stock200–250 g mushrooms : 1 L water (≈ 1 : 4 to 1 : 5 by weight)The umami backbone of vegetarian and mushroom cookery, built on controlled extraction of water‑soluble and fat‑soluble mushroom compounds.
- nage3:1 water : wineAromatic cooking liquor that gently perfumes and cooks seafood in its own bath.
- Nai Tang (奶湯) — Milky White Pork-Chicken Stock1 hen : 1 duck : 1 hock : 1 stomach : 2 kg leg bones : water to coverAn opaque milky-white Chinese stock built by sustained rolling-boil emulsification of collagen-rich meats.
- niban dashi1 L water + spent kombu/katsuobushi from 1 L ichiban dashi : 10 g fresh katsuobushi (added after steep)The everyday second‑extraction dashi, lighter and smokier than ichiban, built from leftover kombu and katsuobushi plus a small amount of fresh bonito.
- Niboshi Dashi25g niboshi : 1L cold water (≈1:40 by weight)Dried sardine stock prized for intense marine umami; the backbone of miso soup and many regional Japanese preparations.
- Pho Broth1 kg beef bones : 3 L cold waterVietnam's foundational long‑cooked beef stock: charred aromatics, five‑spice perfume, fish‑sauce seasoning.
- Qing Tang5 kg old hen : 2.5 kg pork bones : 15 L waterCrystal-clear Chinese master stock of old hen and pork bones, clarified with a meat raft.
- Quahog liquor2 lb quahogs : 1 cup water → ~1.25 cups strained liquorThe reserved steaming liquid from opened quahogs — the clear, briny foundation of Rhode Island chowder.
- remouillage2–2.5 L water : 1 kg deglassed, rinsed bonesThe second water drawn from already-spent bones—weak stock, maximum yield.
- Rosół1:3 bones/meat to cold water by weightPoland's clear, golden foundational broth — slowly simmered meat and bones with root vegetables and whole spices, never pork, never boiled.
- Sagol ox-bone broth1 kg beef knee/knuckle bones (with cartilage) : 2 L cold water → 1.4–1.6 L finished brothA milky-white, long-simmered Korean beef bone broth built from knee joints and cartilage, yielding body and depth through dissolved gelatin rather than caramelization.
- secondary stockbones : water : mirepoix = 1 kg : 2 L : 300 g (2:1:0.3 by weight)A pale, delicate simmering stock from lightly roasted or raw bones — the neutral, versatile building block for refined sauces and soups.
- shellfish stock1 kg raw shells : 1 L cold water (plus 60–80 g mirepoix, 100–125 ml white wine, 30–50 g butter per kg shells)The sea rendered into liquid: shells and trimmings, not whole fish.
- Shengjian mantou gelatin stock1 part pork skin+trotters : 3 parts stock/water, simmered ~2–3 hA clear pork-skin jelly that becomes the hot 'soup' trapped inside a shengjian or xiaolongbao.
- shiitake dashi15 g dried shiitake : 1 L cold waterUmami-rich vegetarian stock from cold-steeped dried shiitake — the savory foundation for plant-based Japanese cooking.
- shojin dashi15 g kombu : 1 L waterKombu steeped in cold water — the vegetarian backbone of Japanese cooking.
- shrimp stock500 g raw shrimp shells : 1 L waterA fragrant, oceanic broth built from shrimp shells and aromatics.
- Smoked Stock1 kg smoked bones : 2.5 L cold water : 300 g aromatics (mirepoix + bouquet garni)Smoked bones plus aromatics simmered gently in water to produce a deeply smoked, collagen-rich liquid foundation.
- Soup Base~2 lb bones : 1 onion : 2 carrots : 2 celery stalks : 3 qt cold waterA strained, gently simmered liquid of bones, aromatics, and water that supplies depth, body, and savoriness to soups, sauces, and stews.
- Superior Stock1 kg raw bones : 2 L cold water : 150 g white mirepoix (roughly 2:1:1 onion:carrot:celery by weight)The blank-canvas foundation of classical cooking: raw bones, cold water, gentle heat, and time.
- Supreme Stock1 kg bones : 2 L waterThe pale, clear, collagen-rich extract of raw chicken bones and meat that is the silent backbone of classical French sauce-making.
- Tabeekh Base500–750g bone-in lamb : 1 large onion : 2–3 tbsp coriander : 2–3 tsp cardamom : water just to coverSudanese bone-in lamb and onion gently simmered with coriander and cardamom in minimal water — the dense, reusable starting point for all tabeekh stews.
- tom yum base1 L liquid : 30 g lemongrass : 30 g galangal : 10 g kaffir lime : 1–5 chiliesA Thai sour broth of lemongrass, galangal, and kaffir lime leaves that delivers its identity in minutes, not hours.
- tonkotsu8–10 L cold water : 1 kg pork bones (water : bone, by weight); hard rolling boil 16–24 hoursThe milky-white, emulsified pork bone broth at the heart of Kyushu ramen, built by time and violent simmer.
- Trahanas~1 part cracked wheat : ~5–6 parts soured yogurt (by weight) + 1 tbsp salt per batchEastern Mediterranean's ancient 'instant soup' — a fermented wheat-and-yogurt crumble, sun-dried for the pantry and reconstituted in stock.
- Vegemite stock1 tsp Vegemite : 250 ml hot water or light stockA pantry-shortcut liquid base that harnesses Vegemite's concentrated umami to boost the savoriness of any stock, soup, or sauce.
- Vegetable Scrap Stock1 kg scraps : 2.5 L water (weight to volume); simmer 30–50 min; yield ≈ 2.2–2.3 LThe mise en place dividend — flavor extracted from what would otherwise be discarded.
- Vegetable Stock1:1:1 onion:carrot:celery; 3–4× waterNeutral, aromatic vegetarian base; clean and light by design.
- white stock1 kg blanched bones : 2 L cold water : 150–200 g mirepoixBlanched bones, cold water, aromatics — the colorless backbone of classical cooking.
- white veal stock1 bone : 0.75–1 water : 0.15–0.2 aromatics (wt)The pale, neutral foundation stock that underpins demi-glace, suprêmes, and every velouté.
- Yakhni1 kg meat/bones : 1 L water : 2 tbsp whisked yogurt, simmered with whole spicesWhole-spice, often yogurt-enriched South Asian bone broth used as a base stock for pulao, pilafs, and soups.
Emulsions
37- aïoli1 large yolk : 250 g fine olive oil (≈1:12 by weight)Garlic egg‑yolk emulsion; the soul of the Provençal aïoli garni.
- Ajoblanco2 parts soaked bread : 1 part blanched almonds; emulsify with ~4 parts water to 1 part olive oilThe white, almond-and-bread cold emulsion of Málaga — precursor to gazpacho and a versatile Andalusian base.
- allioli1 egg yolk (≈20 g) + 3 garlic cloves (≈10 g) : 250 ml (≈225 g) olive oilGarlic-oil emulsion; the garlic-only version is the hardest sauce in classical cooking.
- Ayran2:1 yogurt:water, salt to taste (≈ 200 g yogurt : 150 ml water : pinch of salt)Yogurt, cold water, and salt beaten into a loose, salty, lightly foamy emulsion — the everyday savory yogurt drink of the Turkic and Middle Eastern tables.
- Balsamic Vinaigrette3 : 1 (oil : acid) by volume3 parts oil to 1 part vinegar, emulsified with mustard and seasoned with salt.
- beurre blanc250ml wine : 60ml vinegar → 250g butterA glossy, silk-textured warm butter emulsion built on a sharp wine‑vinegar reduction.
- beurre montée4:1 butter : liquidThe five-minute butter sauce that becomes anything you need it to be.
- Beurre Nantais250 g butter : 100 ml wine-vinegar reduction : 50 ml creamCream-enriched beurre blanc from the Loire Valley — the definitive warm butter sauce for fish and shellfish.
- Beurre Rouge200 g whole butter : 100 g (≈ 100 mL) red wine reduction (2 : 1 by weight)Butter emulsified into a red wine reduction — glossy, acidic, buttery, and deeply aromatic.
- Caesar dressing1 yolk : 8–10× oil : 2× acid (by vol)An egg‑yolk emulsion built on lemon acid, stabilized with garlic, and deepened with anchovy umami.
- Chile con Queso Base1 lb cheese blend : 12 fl oz evaporated milk : 10 oz diced tomato-chile mixHeat-stable Tex-Mex cheese emulsion stabilized by processed cheese and evaporated milk, intended as a building block for dips, sauces, and toppings.
- Citrus Vinaigrette3 : 1Three parts oil, one part citrus acid, whisked into a fleeting golden emulsion.
- coconut-milk emulsion2 : 1 coconut cream : coconut milk (by weight)A heat-stabilized coconut fat-in-water emulsion built from thick cream and used as the aromatic liquid backbone of Southeast Asian and South Asian cooking.
- Dijon Vinaigrette3 parts oil : 1 part acid (by volume)Oil and acid permanently emulsified by Dijon mustard, built on a 3:1 ratio.
- Espuma / Foam Base2–3% lecithin by weight of liquid; OR 0.5–1.0% gelatin (2.5–5 g) per 500 ml liquid for siphon methodA gas-stabilized foam that aerates a flavorful liquid into a cloud-like texture using lecithin or gelatin as the structural agent.
- Gazpachuelo1 egg yolk : ~100 ml olive oil (mahonesa), thinned ~1:4 with hot fish stockMálaga's hot emulsion base — mahonesa loosened into fish stock — the reusable mother preparation behind the city's seafood soups.
- Kokoda base (Fijian coconut-citrus ceviche base)500 g fish : 1/2 cup citrus juice : 1/2 cup coconut creamAcid-cured white fish folded into coconut cream with onion, tomato, and chilli — the reusable base that defines Fijian kokoda and its regional cousins.
- Laphet thoke dressing2:2:1 garlic oil : lime juice : fish sauce + ½ tsp sugar (salt to taste)An aromatic Burmese emulsion of toasted garlic oil, lime, and fish sauce designed to dress fermented tea leaf salad.
- Matsoni~2 Tbsp live matsoni starter : 1 quart (4 cups) whole milkGeorgian room-temperature fermented milk yogurt that doubles as a perpetual back-sloppable starter culture.
- Mayonnaise1 yolk (≈20 g) + 15–20 g acid : 200–250 g oilA rich, creamy oil‑in‑water emulsion built from egg yolk and acid.
- Mishti doi1 L whole milk reduced by half + ~100–150 g khejur gur/sugar + 1–2 tbsp active doiBengali caramel-sweet set yogurt: reduced whole milk, jaggery or caramelized sugar, and a warm fermentation with live starter culture.
- Miti~3:1 thick coconut cream : citrus juice (lemon or lime)A bright, tangy, gently hot coconut cream emulsion from Samoa and Fiji, served cold as a dip for taro, breadfruit and seafood.
- Mustard Cream4 parts cream : 1 part mustard (by weight)Reduced cream mounted with mustard: the emulsifier and the flavor in one move.
- Oka i'a base500 g fish : 120 ml citrus : 400 ml thick coconut cream (≈4:1:3 by volume)Samoan citrus-cured raw fish emulsified into salted coconut cream — the foundational Pacific raw-fish-and-coconut emulsion.
- Pil-pil~8:1 olive oil to salt-cod loin by weightA silky all-natural oil-and-collagen emulsion extracted from salt cod by patient low-temperature confiting and steady rocking.
- Podluchen sauce13:1 yogurt:walnuts by weight (400 g : 30 g); 2 cloves garlic per 400 g yogurtA Bulgarian cold yogurt-and-garlic emulsion stabilized with crushed walnuts and dill, served traditionally with fried fish and breaded white meats.
- Qatiq~1 L boiled cow/ewe milk : 2–3 Tbsp live yogurt or prior qatiq (± 100–150 g cream enrichment)A Central Asian spoonable yogurt — a reusable live-culture base used to bind, acidify, and enrich both cold and hot dishes.
- rouille1 yolk : 4–6 garlic cloves : 250–300 ml olive oil : 60–80 ml fish fumetProvence's garlicky, rust‑colored fish‑soup sauce — a warm aioli fortified with saffron and fish fumet.
- Salmorejo1 kg tomato : 200 g bread : 100 g olive oil; garlic + salt to tasteAndalusia's dense, dairy-free tomato-cream emulsion — gazpacho's richer, silkier Cordoban sibling.
- Sandefjordsmør3:2 cream:butter by weight (e.g. 1.5 dl kremfløte : 100 g smør)A Norwegian warm butter emulsion made by reducing cream and whisking in cold butter cubes with lemon and parsley.
- skhug-oil emulsion3 parts oil : 1 part skhug (by weight)Skhug whisked with oil into a pourable, fiery emulsified sauce for drizzling and dipping.
- Smântână1 L whole cow's milk : 4 tbsp starter smântână or natural yogurt (~17:1)Romanian cultured sour cream — cow's cream soured by lactic bacteria into a thick, tangy emulsion used as a foundational component.
- Suzma500g full-fat yogurt → ~2 cups suzma after 24h hangingTangy Central Asian strained yogurt cheese, made by hanging salted qatiq in muslin until dense and spreadable, used as a base for dips, soups, and qurt.
- Tibetan Butter Tea8:1 water-to-fat by volume; ~1 tbsp tea per 2 cups water; salt to tasteA salted, butter-churned Tibetan black-tea emulsion — closer to a thin savory soup than to a Western cup of tea.
- toum1 part garlic : 4–6 parts oil (by weight); 3–5% lemon juice by total weight; 1.5% saltRaw garlic emulsified with oil and lemon juice into a stable, snow-white sauce — the Levantine cook's most essential condiment.
- vinaigrette3:1 oil : acid (by volume)Oil‑acid emulsion, the work‑horse dressing of classical French cuisine.
- Wafu Dressing (Goma-dare base)2:1:2:3:1 sesame:soy:vinegar:oil:sugar; creamy US style +2 parts mayo per 9Nutty, creamy Japanese sesame emulsion balancing umami, tang, fat, and sweetness in one pourable base.
Doughs & batters
195- Asida1:2 to 1:3 flour:boiling water by weightBoiled flour paste — the Maghreb/Sudanese analogue of polenta and fufu, scooped or shaped to receive butter, honey, or mullah stew.
- Attiéké fermented cassava mash1 kg cassava : 60 ml palm oil : 1 tsp saltIvorian fermented cassava mash — pressed, sieved and dried into the granular semolina that defines attiéké.
- bagel100 flour : 52 water : 3 malt syrup : 1.8 salt : 1 yeast (baker's %)Ring‑shaped lean bread boiled before baking; the boil is non‑negotiable.
- Baghrir batter3:1 semolina:flour by weight (≈2.3:1 by volume); semolina:water ≈ 1:2 by volumeA hydrous yeast-fermented semolina batter that produces the famously porous, single-sided Maghrebi pancake via yeast-driven surface cratering.
- Bammy dough3 cups grated cassava : 3/4 tsp salt : ~2 cups water (adjust to stiff dough)Pre-Columbian Jamaican cassava dough — grated bitter cassava bound with salt and water, portioned and griddled into resilient, chewy flatbread discs.
- Banitsa phyllo sheets~2:1 flour:liquid (water or milk) by weight + pinch of salt + ~1 tsp vinegar per 500 g flourA simple flour-water-salt dough rested until supple, then rolled paper-thin into the iconic Balkan pastry sheets used for banitsa and baklava.
- Baursak dough500g flour : ~200ml milk/water : 1 egg : 7g yeast : 1 tsp salt (sugar optional)Soft enriched yeasted dough that puffs into hollow golden pillows when deep-fried.
- Bazin doughapprox. 1 part barley flour : 1.5 parts water by volume (e.g. 4 cups flour to 3 cups water)A dense, hand-kneaded Libyan barley-flour dough, shaped into a dome and served as the base for a meat-and-tomato stew.
- Beer Batter1:1 flour : beer (by weight)Carbonated frying batter: 1 part flour : 1 part beer by weight, yielding a shatter-crisp, lacy crust.
- Biga1000 g flour : 550–600 g water : 5–7 g fresh yeast (55–60% hydration, 0.5–0.7% yeast on flour weight)The Italian stiff preferment that builds flavor and structure into ciabatta, focaccia, and panettone.
- Biscuit Spongeegg : sugar : flour = 1 : 1 : 1 (by weight); butter = 0.25–0.30 × flour weight (optional)The aerated egg‑foam sponge that forms the structural skeleton of European entremets and layered cakes.
- blini1 part buckwheat flour : 1 part wheat flour : 2.5 parts milk (by weight) : 1 egg : 5 g fresh yeast : 4 g saltYeast-fermented buckwheat pancake; fermented batter is non-negotiable.
- Blini batter1 flour : 2 liquid (milk+water); 1 egg per 250 ml milk; 5–7 g yeast per 500 g flourYeasted (or kefir-soured) Russian batter of wheat/buckwheat flour and milk, thinned to pouring consistency and rested before pan-frying into thin pancakes.
- Blintz Crepe Batter1 cup flour : 2-4 eggs : ~2/3 cup milk : ~1/3 cup water : 1 tbsp fat : pinch saltThe thin, rested egg-flour-milk batter that yields the soft, one-sided wrapper enclosing every blintz.
- Blitz Puff Pastry1 part flour : 1 part butter : ½ part liquid (by weight)Laminated dough achieved in minutes via accelerated incorporation of butter into détrempe, yielding moderate layer count for practical pastry work.
- Bofloto dough2 c flour : 1/4 c sugar : 2 tsp yeast : ~1 c warm water : pinch nutmeg : pinch saltA loose, yeasted wheat batter-dough perfumed with nutmeg, fermented until doubled, then deep-fried in small balls to produce West African street doughnuts.
- Boortsog dough1000:100-250:500:100-200:pinch:5 flour:butter/fat:water:sugar:salt:yeastStiff enriched yeasted wheat dough, rolled thin, cut into slashed diamonds, and traditionally deep-fried in mutton fat.
- Borlengo batter1 kg type-0 flour : ~5 L cold water : 1 egg : pinch salt (yields ~32 borlenghi)A nearly water-thin batter of flour, water, and salt (with an optional egg) that is strained to silky smoothness and rested before being cooked as translucent, blistered sheets on a heavy iron or copper pan.
- Boxty dough1:1 raw grated potato : mashed potato; flour ≈½ total potato weight, thinned with milk or buttermilkAn Irish potato dough that fuses grated raw potato with mashed potato and flour, providing the textural foundation for boxty pancakes, loaves, and dumplings.
- Brinjë3:2 flour:water + 1 tsp salt; olive oil brushed on sheets or kneaded inAlbania's quick, home-pulled filo: flour, water, salt, and olive oil rested briefly and stretched translucent for byrek.
- briocheflour 100 : butter 50 : eggs (whole, in shell weight) 50 : sugar 8 : salt 2 : yeast 3The most butter-rich yeast dough in the Western canon, yielding pastry-like tenderness and golden color from the eggs and sugar already in the formula.
- Burka Sambuuska≈5:1 flour-to-liquid (water+oil): 2 cups (280g) flour + ¾ cup water + 2 Tbsp oil + ¼ tsp saltStretched and pan-browned samosa wrapper — the thin, pliable semi-cooked sheet into which any samosa filling is wrapped.
- Bush bread dough1:1 ground native seeds : water (approx)Ground native seeds hydrated with water into a simple, long-keeping dough for ash-baked flatbreads.
- Buuz dough5:3 flour:water by weight (250 g flour : 150 g water)An unleavened Mongolian flour-and-water dough, the same base used for buuz, bansh, and khuushuur wrappers.
- Canjeero batter4:1:½:5 AP flour:corn flour:sorghum:water (cups) + 1 Tbsp yeast + 1 tsp salt + ¼ cup sugarYeast-fermented wheat-and-corn batter for Somali/Yemeni spongy one-sided flatbreads.
- Celozrnný chlieb doughWhole-wheat flour : water ≈ 2 : 1.5 (by volume, ≈65% hydration)A hydrated whole-wheat dough leavened in stages (autolyse → first rise → second rise) and scented with caraway, the working base for Slovak/Czech whole-grain bread.
- churro dough2:1 water:fat, 6:5 flour:fat, 2 eggs/250 gCooked, egg-enriched fried-pastry dough piped into strips and crisped in hot oil.
- CiabattaFlour 100 : Water 80–85 : Olive oil 5–10 : Salt 2 : Yeast 0.5–1 (fresh)An extremely wet Italian dough that produces bread with a crisp crust and a cavernous, open crumb through high hydration and careful fermentation.
- Ciasto naleśnikowe (naleśniki batter)1 cup flour : 2 cups milk : 2 eggs : 2 tbsp oil/butter : pinch salt (the 1‑2‑2‑2 rule)Poland's universal thin crepe batter — flour, milk, eggs and fat whisked smooth and rested so it fries into elastic, paper-thin naleśniki.
- Cookie Dough Base1 part sugar : 1.3 parts fat : 2 parts flour : 0.7 parts egg (by weight)Fat-locked, tender, crumbly — a short dough built for shattering cleanly between the teeth.
- Crêpe Batter2:1 liquid : flour by weight; 1 egg per 100 g flourEqual parts milk and flour by weight, bound with eggs, enriched with butter — rested, then poured thin onto a screaming-hot pan.
- Croissant dough1000 flour : 700 butter : 560 liquid by weightYeasted laminated dough: butter enclosed in fermented bread dough, folded repeatedly to create shatteringly layered structure.
- Dabo kolo dough2 cups flour : 1/4 cup fat : 2 tbsp berbere : 1 tbsp sugar : 1 tsp saltStiff, berbere-spiced Ethiopian flour dough portioned into small nibbles before baking or frying.
- Damper dough2:1 flour:liquid by volume (traditional stiff dough); modern versions approach 1:1 for a softer crumbA simple, rugged Australian bread dough of flour, salt, and liquid that requires no kneading and was historically cooked in campfire coals by stockmen and drovers.
- Danish dough1000 flour : 600 liquid : 500 butter : 80 yeast : 80 sugar : 20 salt (by wt)Yeasted laminated dough: butter inside dough, not outside — the structural opposite of puff pastry and the soul of Viennoiserie.
- Domáce rezance500 g flour : 1 egg : ~200 ml water : pinch salt (≈1 egg per 500 g flour)Slovak/Slovenian homemade egg-noodle dough — flour, one egg, water and salt, rested and rolled thin.
- Durum Extruded Pasta100:33–40:1–2 (semolina:water:salt)Dried durum semolina dough forced through dies; the gold standard for dried pasta with firm bite and low starch leach.
- Dushbara dough~2 cups flour : 1 egg + ~1/3 cup water (≈2:1 flour to liquid by volume)Firm Azerbaijani egg dough rolled gossamer-thin to encase tiny broth-boiled meat dumplings.
- empanada dough4:1 flour : fat (by weight)A sturdy foldable pastry that seals savory or sweet fillings and browns evenly whether baked or fried.
- Esterházy almond-meringue (Schnitten/Torte layers)egg whites : ground nuts : sugar ~ 3 : 2 : 2 by weightPaper-thin nut-meringue discs invented in late-19th-century Budapest as the structural layers of the Esterházy torte.
- Farinata batter3:2 water:chickpea flour, by volumeItaly's rested, thin chickpea-flour-and-water batter that bakes into a crisp-edged, custardy, naturally gluten-free pancake.
- Fermented Corn Dough (Kenkey/Banku Dough)1:1 dough:water by volume (when rehydrated for banku); 1:2 maize:water for initial steepingA tangy, lactic-fermented white maize dough — the reusable building block from which Ghanaian kenkey and banku are assembled.
- Fermented Rice & Urad Dal Batter3:1 rice : urad dal (weight)The fermented rice‑and‑urad dal canvas that underlies South Indian breakfast — a living batter built on lacto‑fermentation and natural carbonation.
- Filo2:1 flour:water by weight + pinch salt + oil + optional vinegar/acidGreek φύλλο (FEE-lo, 'leaf') — an unleavened flour-and-water dough stretched paper-thin and layered to bake into shatteringly crisp pastries.
- flaky pie dough4 : 3 : 1 (flour : fat : liquid by weight)Cold fat, minimal water, no fear: the three rules that create shatteringly layered, buttery flakes.
- Flija batterCrepe ~1:1 flour:liquid + egg; Cream 2:1 dairy:butter by weightTwo batters in one: a single-crepe-thin flour batter paired with a yogurt-cream-butter filling, stacked 8-15 layers deep and finished under a domed iron lid.
- flour tortilla1000 g flour : 10 g salt : 10 g baking powder : 80–120 g fat : 600–650 ml waterNorthern Mexico's wheat bread: tender, pliable, and made from a simple lard-enriched dough cooked on dry heat.
- Focaccia100 flour : 70–75 water : 2 salt : 5 fresh yeast : 15–20 olive oil (plus additional oil for pan and surface)A dimpled, olive-oil-crowned flatbread with 75% hydration and a crisp-golden crust built on a simple lean dough.
- Focaccia di Recco dough4:2:1 flour:water:olive oil (by weight); ~52–58% hydration; ~2–2.5% saltUnyeasted Ligurian dough of bread flour, water, olive oil and salt, stretched tissue-thin to enclose stracchino cheese.
- Focaccia genovese dough100:56:7 flour:water:oil (dough); +salamoia ≈100:10:6 water:oil:saltSoft, well-hydrated Ligurian yeasted dough, dimpled and finished with an olive-oil brine, that bakes into a focaccia about 2 cm thick with a glossy, golden top.
- Foutou dough1:1 cassava:plantain by weight; warm water added gradually (~1/4 part) during poundingA pounded, stretchy cassava-and-plantain dough from Côte d'Ivoire that serves as the edible scoop for West African stews and sauces.
- Fresh Egg Pasta100 g tipo 00 flour : 50–55 g whole egg (1 large, in shell) : ~1 g fine saltOne egg per 100 g of 00 flour, rested, rolled thin.
- Fritter Batter1 : 1 : 0.2 : 0.05 (flour : liquid : egg : baking powder, by weight)Equal‑weight flour and cold liquid, bound by egg, leavened with a whisper of baking powder — the archetypal deep‑fry coating.
- Funnel-Cake Batter1 egg : 250 g flour : 250 g milk (≈1:5:5 by weight)Thin, pourable fried batter that spirals into crisp, lacy cakes — the fairground classic built on a simple quick-batter ratio.
- génoise1 : 1 : 1 (eggs : sugar : flour by weight)The classical European sponge: eggs and sugar whisked to ribbon, flour folded in — no leaveners, pure aeration.
- Germteig (yeast dumpling dough)~1:2 liquid:flour; ~12% sugar, ~12% butter, ~5% fresh yeast, pinch salt to flour weightAustria's foundational enriched yeast dough — the building block for Buchteln, Dampfnudeln, Striezel, Nussschnecken and a wide family of sweet and savory pastries.
- gnocchi1000 g starchy potato : 200 g flour (20%) : 1 egg (50 g) : 4 g saltStarchy potato dumplings — ratio of flour to potato is everything.
- Gnocco fritto / Crescentina dough2:1 flour:milk, +10% lard, +1.6% salt, +~2% yeastA slack, lard-enriched Emilian dough that puffs into crisp golden pillows when deep-fried.
- Goma de tapioca hidratadapolvilho:água ≈ 5:3 by weight (500g : 300ml)Hydrated and sieved tapioca starch — the minimalist base that becomes Brazilian tapioca/beiju when heated on a griddle.
- Gugelhupf yeast doughflour:butter:eggs:sugar ≈ 12:5:10:4 by weight (soft enriched dough)A soft, buttery, egg-rich yeast dough studded with raisins and almonds, the foundation of the Central European Gugelhupf ring cake.
- Gurasa batter500 g wholemeal flour : 1 L lukewarm water : 1 tbsp instant yeast + pinch salt, sugarSudanese fermented wholemeal-wheat pancake batter that becomes the spongy flatbread gurasa once griddled.
- gyoza / wonton wrapper200 g all-purpose flour : 100 g water (2 : 1 by weight)Two-part flour-water dough rested until silky, rolled thin — the edible vessel for every major East Asian dumpling tradition.
- hand-pulled noodle1000:450:20 flour : brine : saltSpringy, layered strands formed by manually pulling a relaxed alkaline dough through repeated stretching folds.
- Hard dough bread dough100:50:12:5:2 flour:water:sugar:fat:salt (yeast 3%)A sturdy, slightly sweet Jamaican enriched bread dough with a dense tight crumb and thick soft crust, built for sandwiches and stew-soaking duty.
- Hardangerlefse doughbuttermilk:flour:eggs:butter:sugar = 0.5L:1kg:2:125g:250gA sweet, enriched buttermilk-wheat dough rolled paper-thin on barley flour and griddled dry to make Viking-era Norwegian sweet flatbread.
- Hilopites≈4:1 by weight flour-to-egg, ~25 ml milk per eggTraditional Greek egg-and-milk pasta dough rolled thin and cut into small squares, dried for year-round use.
- Himbasha dough4 flour : 1.3 water : 0.4 fat : 0.3 sugar + yeast, cardamom, saltA soft, enriched Ethiopian sweet-bread dough flavored with cardamom and niter kibbeh, leavened with yeast and formed into scored rounds.
- hot-water crust100 parts flour : 60 parts fat : 30 parts liquid by weight (e.g., 500 g flour : 300 g fat : 150 g water)A hand-moldable pastry where boiling fat-water liquid partially cooks the flour, yielding a crust that stands on its own.
- Houskové knedlíky těsto1:5:0.75 stale bread : coarse wheat flour : milk±waterSoft Czech yeast dough folded with cubed stale white rolls — the foundational base for houskové knedlíky bread dumplings.
- injera batter1:2 teff flour : water by weightEthiopian fermented teff flatbread base — sour, spongy, structural.
- Irish soda bread450g flour : 1 tsp bicarb : 1 tsp salt : 350-400ml buttermilk (≈80% buttermilk by flour weight)A no-knead Irish quick bread raised by buttermilk meeting bicarbonate of soda, baked in a hot oven until crusty.
- joconde1:1:1 almond flour : powdered sugar : whole eggs; +30% flour, +1× egg whites (15% sugar)An almond sponge for building layered cakes — the silent scaffolding of Fraisier and Opéra.
- Johnnycake batter1 cup fine white cornmeal : 1/2 tsp salt : ~3/4 cup boiling water or milkA simple hot-liquid cornmeal batter that griddles into crisp-edged, creamy-centered flatbreads — the Atlantic seaboard's oldest pancake.
- Kaiserschmarrn batter125g flour : 250ml milk : 3 eggs (separated) : 1 tbsp sugar : pinch salt : 20g butter : raisinsSweetened pancake batter aerated by folded-in whipped egg whites — the raw foundation for torn Austrian 'Emperor's Mess' pancakes.
- Karelian rye crust (karjalanpiirakka dough)rye flour : wheat flour : water ≈ 7 : 3 : 4 by volumeA rye-heavy, almost batter-stiff Finnish dough rolled until near-translucent to cradle a rice, barley, or potato filling.
- Kartoffelknödel-Teig≈11:1 cooked riced potato : potato starch; +1 egg, 1 Tbsp butter, salt, nutmegA seasoned dough of warm riced potatoes bound with potato starch and egg — the base from which Bavarian/Austrian Kartoffelknödel are formed and poached.
- Kartöfluflatbrauð dough2:1 cooked potato:rye flour by weight (e.g., 500 g potato : 250 g rye; add more rye as needed)A two-ingredient Icelandic flatbread dough of mashed potato and rye flour, rolled thin and dry-fried.
- Khaman Dhokla Batter3:2 besan:water by volume; ~1 tsp Eno per 1.5 cups besan, added lastA smooth, tangy-sweet besan batter aerated with fruit salt and steamed to a spongy cake — the foundational mix for all khaman dhokla variants.
- Khapse Dough1 kg AP flour : 1 cup milk : 1 cup water : 1/2 cup oil : 1/2 cup sugarA stiff, sweetened wheat dough from the Tibetan plateau, fried crisp for Losar and other festive occasions.
- Kibbeh Dough (Bulgur Shell)~1:1 fine bulgur to lean raw meat by weight; ~1:1 bulgur to soak water by volumeA Levantine bulgur-and-raw-meat paste that serves as the casing for nearly every kibbeh preparation across Syria, Lebanon, Palestine, Jordan, and Iraq.
- Kisra batter (Ajin)1 cup sorghum flour : 2–3 cups water + 3–4 tbsp live yoghurt; ferment 12–24 hThin, soured sorghum-flour batter — the lactic-fermented foundation poured into Sudanese kisra.
- Knaidlach (Matzo Ball Mix)1 egg : 1/4 cup matzo meal : 1 tbsp fat (schmaltz/oil) : 1 tbsp liquidMatzo-meal-and-egg dumplings poached in water or broth — the Ashkenazi building block that becomes matzo ball soup and other preparations.
- Kocho (Fermented Enset Pulp)~10:1 fresh enset pulp : decayed starter kocho (by volume)A naturally gluten-free, anaerobically fermented pseudostem pulp from the enset plant that serves as the foundational dough for Ethiopian kocho flatbreads and related dishes.
- Kozunak sweet yeast dough3 flour : 1 butter : 2 eggs : 1 sugar : 1 milk (by weight, with yeast, lemon zest, vanilla)Bulgaria's enriched, lemon-scented Easter dough — brioche-like, deeply kneaded for a signature stringy crumb.
- Krumkaker dough4 eggs : 3/4 c sugar : 7/8 c butter : 1⅔ c flour + 1 tsp cardamomA Norwegian cardamom-scented thin batter designed for cooking on a patterned krumkake iron into crisp, decorative wafer cookies.
- Kubaneh Dough~100:60 flour:water by weight, plus ~15-25% egg and ~10-15% samneh/schmaltz (post-rise lamination)Lightly enriched Yemenite yeast dough, laminated with samneh/schmaltz after the first rise and coiled into a tall round pan for an overnight Shabbat bake.
- Lagman Hand-Pulled Noodle Dough400g flour : 160ml water : 1 egg : 1 tsp salt : 2 tbsp oilA kneaded, oiled, and rested wheat-and-egg dough that is hand-pulled (and slapped) into the signature long, chewy noodles of Uyghur Laghman.
- Lagman noodle dough5:2:1:pinch flour:water:egg:salt (by weight)Tough, well-developed gluten dough hand-pulled into the signature long noodles of Central Asian lagman.
- Latke Batter1 lb potato : 1 small onion : 2 eggs : 1/4 cup matzo meal or flour + saltA starchy potato-onion-egg slurry bound with matzo meal or flour, portioned into hot oil to fry into lacy, golden-brown pancakes.
- lavash100 g flour : 50–55 g water (or yogurt) : 1.5–2 g salt : 0–2 g fatThe archetypal Caucasian flatbread: thin, strong, and flexible enough to fold without tearing.
- Lefse dough (potetlefse)8:3:1:0.5 potatoes:flour:cream:butter by volumeThe riced-potato-and-cream base behind Norway's iconic soft griddle flatbread.
- Lemon myrtle shortbread dough3:2:1 plain flour:butter:icing sugar; +1 tbsp ground lemon myrtle per 250 g flourA chilled, buttery Australian shortbread dough perfumed with ground native lemon myrtle leaf for a vivid lemongrass-citrus note.
- Linzertorte dough3:2:1 flour:butter:ground nuts + 1 part sugar, egg yolk, lemon zest, cinnamon (nuts often equal flour by weight)A buttery, cinnamon-spiced shortcrust loaded with ground hazelnuts — the ancient Austrian pastry that cradles a layer of red currant jam beneath a lattice crown.
- Lokshen Dough (Ashkenazi Egg Noodles)1 egg : 1 tbsp water : 1 tbsp potato flour : pinch salt, per portion (Passover version)A simple, egg-rich Ashkenazi noodle dough — eggs, potato flour, water, and salt — rested, rolled tissue-thin, and cut into fine strips.
- Lompe4:1:pinch mealy potatoes : wheat flour : salt (by weight)A pillowy Norwegian potato dough rolled thin and griddled, the foundational flatbread for the classic pølse med lompe hot dog wrap.
- Louisiana beignet dough3c bread flour : 1¼c liquid (½c evap milk + ¾c water) : ¼c sugar : ¼c shortening : 2 eggs : 1 packet yeastA soft, enriched, yeast-leavened Louisiana dough — the foundation for the Crescent City's iconic square fried pastry.
- Mahamri Dough3C flour : 1Tb yeast : ½C sugar : 1C+ coconut milk : 1tsp cardamomSwahili Coast yeasted dough enriched with coconut milk and cardamom — the foundational paste that becomes hollow triangular fried pastries.
- Manti dough4:1:1:pinch flour:water:egg:salt (by volume)A stiff, well-rested wheat dough rolled paper-thin to wrap seasoned meat fillings for steaming.
- Masa / Nixtamal1 kg corn : 10–14 g cal : 3 L waterAlkaline-treated corn dough, cornerstone of tortillas, tamales, and pupusas.
- Masa de Arepa1 part masarepa : 1.25–1.5 parts warm water (125–150% hydration), 1 tsp salt per cup of flourPrecooked cornmeal masa hydrated 125–150% with salted warm water — the daily 'bread' of Venezuela, shaped into griddled disks.
- Masa de humita6 ears fresh corn : 3 cups cheese : 2 eggs : 4 Tbsp butter : 1/4 cup creamA wet, spoonable fresh-corn purée bound with cheese, butter, eggs, and cream, portioned into corn husks and steam-set.
- Masa de verde8:7:2 masaHarina:broth:fat (by volume); plus 1¾ Tbsp salt, 1 Tbsp baking powderEnriched masa harina dough tinted green with salsa verde — the foundational component beneath any tamal, gordita, or sope verde.
- Masa para Pupusas1:1 masa harina:water (ATK); traditional 4:3 ratio; +1/2 tsp salt per 2 cups masaA simple masa harina-and-water dough that wraps fillings into the iconic Salvadoran stuffed corn cake.
- Massa de coxinha1 part wheat flour : 2 parts chicken stock, plus butter and saltA 1:2 flour-to-stock cooked dough, stirred until it pulls from the pan, that becomes the crispy shell of Brazilian coxinha and other salgados fritos.
- Massa de pão de queijotapioca flour : cheese ≈ 2:1 by volume (or weight); 1 egg per ~250 g flour; hydrate w/ boiling milk/water + oilA scalding-method (escaldamento) Brazilian dough of tapioca starches, milk/water, oil, eggs and cheese — choux's Brazilian cousin, naturally gluten-free, designed to be portioned and baked.
- Massa de pastelflour : water ≈ 2:1 by volume; plus ~1 tbsp fat and ~2 tbsp alcohol per 2 cups flourA lean unleavened wheat dough, fat-enriched and spiked with alcohol, engineered to fry up blistered and shatteringly crisp.
- Momo Wrapper Dough2:1 all-purpose flour : water by weight (≈50% hydration); 1 tsp oil + pinch salt per cup flourA 2:1 flour-to-water Himalayan dumpling skin paste, rested and rolled thin.
- Msemen dough2:1 AP flour:fine semolina; ~60% hydrationElastic Moroccan dough that becomes flaky, layered square flatbreads once stretched, oiled, folded, and pan-fried.
- Naan100 : 7 : 12 : 3–4 : 1 (flour : yeast : liquid : fat : sugar)Leavened, enriched flatbread cooked at maximum heat for char and puff.
- Neapolitan Pizza Dough100 flour : 58–62 water : 2–2.5 salt : 0.5–1 yeastThe low‑yeast, long‑fermented, high‑hydration dough that defines the Neapolitan pizza tradition.
- Nokedli tészta250g flour : 1 egg : 250ml water + pinch saltSoft Hungarian flour-egg-water batter, scraped/dropped through a sieve into boiling water to form small light dumplings.
- NY Pizza Dough100 flour : 60 water : 2 salt : 1 yeast : 2 oil (baker's percentages)High-gluten lean dough with 60% hydration, cold-fermented 24–72 hours for the chewy, foldable NY crust.
- Pakora / Besan Batter100 g besan : 75–90 ml cold water : 2 g salt : 1 g cumin (or to taste)Gram flour and water whisked to a clingy, thick-yet-flowing consistency, seasoned and fried to a crisp golden shell.
- Palatschinken batter1 part flour : 2 parts milk (by wt) : 3 eggs per 250 g flourA thin, rested wheat-flour batter slightly thicker than French crêpes, used for Austrian rolled pancakes.
- Pancake Batter1:1:1 flour : liquid : egg by volumePourable starch-protein batter: equal-weight flour, liquid and egg with fat.
- Panissa batter1:2 chickpea flour:water by volume (≈300 g flour per 1 L water)A slow-cooked chickpea-flour paste from La Spezia, Liguria, made only from chickpea flour, water, and salt — the reusable base that becomes panissa slices or fried panissette.
- Panko Breading1 part flour : 1 part egg wash (by weight) : 2–2.5 parts panko (by weight)Japanese-style breadcrumb coating that shatters into a featherlight, grease-resistant crust.
- Paratha100 flour : 50 water : 1 salt (by weight)A laminated wheat dough wherein fat applied between repeatedly folded layers creates flaky, crisp strata when cooked on a griddle.
- Passatelli dough1:1 breadcrumbs:Parmigiano-Reggiano by weight; 1 egg per portionSoft, flourless breadcrumb-egg-Parmigiano dough from Emilia-Romagna, extruded into rough cylinders and poached in broth.
- Pasta matta00 flour : water : EVO oil ≈ 3 : 1 : 1 by weight, plus pinch of salt (optional splash white wine)A butterless, highly elastic Italian pastry of flour, water, olive oil and salt — mixed in minutes, rested briefly, and pulled wafer-thin.
- pâte à chouxwater : butter : flour : eggs = 1 : 1 : 0.5 : 0.6–0.8 (all weights); eggs added to ribbon consistencyA water-based dough where steam and egg coagulation drive explosive expansion, producing hollow, fillable shells.
- pâte à foncer100 flour : 50 butter : 25 liquid : 2 saltThe workhorse lining dough of classical French pastry — butter-rich, egg-enriched, and engineered to hold wet fillings without shrinking.
- pâte brisée1000 g flour : 500 g butter : 200 g ice water : 10 g saltThe foundational lean shortcrust that forms the shell for tarts, quiches, and savory pies — crisp, buttery, and shattering.
- pâte feuilletée5:3 flour:butter total; water ≈ ½ flour weightLaminated dough: butter sealed between dough layers, steam‑leavened into hundreds of flaky leaves.
- pâte morteflour : water = 3 : 1 (by weight)A fully dried, shelf-stable flour paste historically preserved for later reconstitution.
- pâte sablée250 g flour : 125 g butter : 125 g sugar : 1 whole egg + 1 yolk : 2 g saltA rich shortcrust dough distinguished by creamed butter and sugar, yielding an exceptionally tender, crumbly tart shell.
- pâte sucrée1:0.5:0.5:0.125 flour:butter:sugar:yolkThe foundational French sweet tart shell: butter, sugar, egg yolk and flour, rubbed-in and blind-baked.
- Patoleo rice paste1 cup parboiled red rice : ¼ tsp salt : ~¾–1 cup water (to grind to thick paste)Soaked parboiled rice ground to a thick, drip-pourable paste — the foundational outer batter of Goan patoleo turmeric-leaf rolls.
- Pelmeni dough~2–2.5:1 flour:water by weight; 1 egg + ½ tsp salt per 500 g flourAn unleavened wheat-and-water (often egg) dough, mixed cold and rested so it rolls to 1–2 mm and holds a meat filling without bursting in boiling water.
- Pepperkaker dough3:3:2:4:9 butter:sugar:syrup:cream:flourNorway's signature Christmas cookie dough — buttery, cream-enriched, and spiced with ginger, cinnamon, cloves, and pepper.
- Petulla dough3:1.3 flour:water + 2 eggs + 1 tbsp yeast (yeast v.) | 2:1 flour:yogurt + 1 egg + ½ tbsp b.pwd (yogurt v.)Albanian no-knead sticky batter of flour, water or yogurt, egg, and leavener that puffs into golden pillowy fritters when fried.
- phyllo / filo1000 g bread flour : 480 g water : 35 g neutral oil : 30 g white wine vinegar : 10 g fine saltUltra-thin unleavened dough brushed with fat and layered into crisp, shattering crusts.
- Piadina dough100g flour : 40-50ml water : 8-12g lard : pinch saltUnleavened Romagna flatbread dough of flour, water, salt and lard (or olive oil), rested then rolled paper-thin and dry-pan cooked.
- pierogi dough250 g all-purpose flour : 1 large egg (50 g) : 125 ml warm water : 2 g saltA simple egg-flour dough that becomes a taut, tender pocket for any filling.
- Pita100 flour : 62 water : 1.2 yeast : 2 salt : 2 oil (baker's percentages by flour weight)A leavened flatbread whose interior pocket is formed by steam, not by splitting — a structural accident exploited into an engineering feature.
- Pitha dough / batter1 cup rice flour : ¼ cup wheat flour : 1 cup milk/water : pinch salt (or ½ cup jaggery)The rice-flour canvas of Bengali pitha — either a thin resting batter for crepes or a hot-water 'mando' dough for stuffed dumplings.
- Pogacha dough≈5:1:2 flour : butter : egg by weight; ~3:2 flour to liquid (milk + eggs ± yogurt); yeast-leavened soft enriched doughA milk-and-egg enriched Balkan yeast dough shaped into round flat loaves and baked under a heavy dome for a soft open crumb.
- Pönnukökur batter1 cup flour : 2 eggs : 1¼ cup milk : 2 tbsp melted butter : pinch saltA simple Icelandic pancake batter of flour, eggs, milk and melted butter, thinned to a crepe consistency and cooked in thin layers.
- poolish1 part flour : 1 part water : 0.3–0.8% instant dry yeast (by flour weight)A 1:1 liquid preferment — the soft, sour backbone of the French baguette and Polish white loaf.
- Popiah Skin Batter1:0.9-1 flour:water by weight, +1 tsp salt per 500g flourA salt-seasoned, vigorously beaten wheat-flour batter developed for high gluten elasticity, smeared onto a hot pan to form wafer-thin spring roll skins.
- Pound Cake1 : 1 : 1 : 1 (butter : sugar : eggs : flour by weight)One pound each of butter, sugar, eggs, and flour — the cake that taught itself to scale.
- pretzelflour 100 : water 58 : butter 2 : sugar 1.5 : salt 1.5 : yeast 0.4; bath 4–5% soda / 2% lyeYeast dough plus alkaline bath equals the only bread that isn't bread-colored by default.
- Ququre Dough≈5:2 flour:water by weight (250 g flour : 110 ml water)A simple, unleavened Uyghur dough rolled paper-thin to wrap spiced lamb into dumplings like chöchure and ququ.
- ramen noodle100:33–36:1:1 (flour:water:kansui:salt)Alkaline wheat dough that becomes the yellow, springy, broth-clinging backbone of Japanese ramen.
- Rice Paper1 part rice flour : 1.6–1.8 parts water by weight, plus 0.5–1% salt by flour weightA rice-flour-and-water sheet cooked on a smooth surface, used as an edible wrapper for fresh and fried preparations.
- Rice-Noodle Batter1:2 (flour:water by weight); optional tapioca starch at 10–20% of flour weightThe liquid foundation of all fresh rice noodles: rice flour, water, and the gelatinization of starch.
- roti / chapati100 g whole-wheat atta : 50–55 ml water : 1 g salt (optional) : 5 g ghee for finishingThe foundational whole-wheat unleavened flatbread of the Indian subcontinent; a study in steam, heat, and restraint.
- Roti Canai Dough3:1 flour : total liquid (water + milk) by volumeSlack, ghee-enriched wheat dough for Malaysia's iconic flaky flatbread, rested until elastic, then stretched paper-thin and laminated with ghee before griddling.
- Roti Jala Batter1 cup flour : 1 egg : ½ cup coconut milk + ½ cup water (≈ 1:2.4 flour-to-liquid)A coconut-milk crepe batter designed to be drizzled in lace patterns, producing Malaysia's signature 'net bread.'
- Rough Puff3 parts flour : 2 parts butter (by weight); water ≈ 50% of flour weight; salt = 1.5–2% of flour weightPuff pastry's quicker cousin — the same flakiness, a fraction of the folds.
- Rúgbrauð dough3:1.5 rye:whole-wheat flour; 2 cups buttermilk : 1 cup golden syrup (per 3:1.5 flour)A no-yeast Icelandic rye batter leavened with baking soda/powder and finished by an overnight slow bake (seyðing).
- Rugbrød dough~1:1 total flour to water by weight; ~50% of flour pre-fermented 24h as rye sour spongeA wet, seeded, two-stage 100% rye sourdough batter — half pre-fermented as a 24-hour sour — that is pan-baked into Denmark's iconic dense dark rye bread.
- Rugsurdej1:1 rye flour : water (by weight)The 1:1 rye-flour-and-water Danish sourdough starter that supplies both leavening and the lactic/acetic tang essential to traditional rugbrød.
- Rupjmaize (Latvian dark caraway rye bread)100% coarse rye flour : ~10% rye malt : caraway ~1 tbsp/lb : sourdough at 60-65% hydrationSweet-sour 100% rye dough leavened only by a mature rye sour culture, scented with caraway and enriched with scalded rye malt for the iconic dense, dark Latvian loaf.
- Sachertorte batterbutter:sugar:flour:chocolate 1:1:1:1 (≈260 g each base for 26 cm torte); yolks = whites = 8Viennese chocolate sponge batter made by folding warm melted chocolate and flour through a yolk-butter emulsion lightened with stiff egg-white meringue.
- Salteña Dough9 : 1 : 1 flour : fat : sugar by volume; ~⅓ vol boiling waterA subtly sweet, achiote-tinted wheat pastry mixed with boiling water and fat, engineered to hold a juicy broth inside a sealed Bolivian hand pie.
- Samosa Pastry2.5 : 1 flour : fat by weightFlour, fat, water — rolled thin, wrapped tight, fried crisp.
- Sanna batterparboiled rice : urad dal ≈ 4:1 (Hindu style); rice : grated coconut ≈ 3:2 (yeast style); toddy/yeast ~1 tbsp per 2 cupsA lightly sweet, toddy- or yeast-fermented rice batter enriched with coconut, steamed into soft white cakes that distinguish Mangalorean/Goan sanna from plain idli.
- Scone / Biscuit Dough100 g flour : 30–33 g cold fat : 55–65 g cold liquid : 2 g salt : 5–10 g sugarCold fat coated in flour, laminated by folding, producing flaky or crumbly baked products via steam in a hot oven.
- Sel Roti Batterrice flour : water ≈ 2 : 1 by weight; sugar ~⅓ flour wt; ghee ~¼ flour wtSweet, ghee-enriched rice-flour batter that puffs into golden rings when drizzled into hot ghee or oil.
- Semmelknödel dough1:1 stale rolls:milk by weight; 1 egg per ~165g rolls (~3 eggs / 500g)Soft, egg-bound, milk-soaked stale-bread mass shaped into dumplings and simmered in salted water.
- Semolina Pasta100:35–40Durum semolina and water (or egg-enriched) formed into a firm, chewy dough — the structural backbone of Southern Italian and North African fresh pasta.
- Sha Phaley Dough8 : 3 : 0.5 flour : cold water : softened yak butter (by volume), plus ~1 tsp salt per 8 cups flourSoft, butter-enriched Tibetan unleavened dough for fried meat pies, designed to stay supple so the wrappers seal easily and fry up flaky.
- Sheermal Doughmaida : milk : ghee : sugar ≈ 4:2:1:1 (by weight); 1 tsp yeast per 2 cups flourEnriched saffron-milk flatbread dough from Mughlai/Persian cuisine, kneaded with milk and ghee to a soft, brioche-like consistency.
- Shelpek dough5 flour : 2 liquid (milk or milk+water) : pinch salt; enrich with fat and leavening to tasteA simple flour-and-milk dough from Central Asia that is rolled thin and fried in oil to make shelpek flatbreads.
- shokupan1:5 flour:water (tangzhong); 1:1 tangzhong:main flourA water-roux enriched white bread with a cotton-soft, cloud-like crumb that defines Japanese sandwich culture.
- shortcake2 : 1 flour : fat (by weight); liquid ≈ 50–55% of flour weightA tender 2:1 flour-to-butter dough leavened with baking powder; the base for split, filled biscuit desserts.
- shortcrust3 parts flour : 2 parts butter : 1 part liquid (by weight)Flour, fat, and cold water worked minimally — fat-coating flour is the entire mechanism.
- Soba100 parts buckwheat flour : 30–35 parts cold water : 0–20 parts wheat flour (optional, for binding)Buckwheat flour and cold water, rolled paper‑thin and cut to tender strands with a faintly bitter, roasted depth.
- Sourdough rye starterrye flour:water ≈ 2:1 by weight; refresh with salt ~1 tsp per 2 kg flourWild-fermented rye-flour culture functioning as both leavening and flavor base for rye breads and dense Scandinavian/German loaves.
- sourdough starter1:1:1 by weight starter : flour : waterA living culture of wild yeasts and lactic bacteria that leavens and flavors bread through anaerobic fermentation.
- Southern Cornbread Batter2:1 cornmeal:flour (broader South); 1:0 flour in Deep South tradition; 0 sugar in Deep South, ≤2 Tbsp sugar in upper SouA savory, predominantly cornmeal batter leavened with buttermilk and baking powder, poured into a smoking-hot cast-iron skillet to produce a crackling, fried-edge crumbly loaf.
- spätzle100g flour : 1 egg : 15ml liquid : 2g saltThe tender Swabian egg noodle that bridges pasta and dumpling, the backbone of Alpine comfort cooking.
- Spätzle dough300 g flour : 3 eggs : 150 ml water/milk (1:1 milk-water traditional)Soft, viscous egg-and-flour batter that drops in thick ribbons from a spoon, the foundation for Swabian Spätzle.
- sponge1:1 flour : waterA time-released leavening and flavoring agent: equal parts flour and water fermented ahead, then folded into the final dough.
- spring-roll wrapper100 g flour : 55–60 ml liquidA thin, flexible starch sheet cooked from wheat-and-egg batter — the edible vessel for fried and fresh rolls.
- straight bread dough100 flour : 65 water : 2 salt : 1 yeast (by weight)Four ingredients, infinite breads. Lean, honest, structural.
- Strudelteig4:2:1 flour:lukewarm water:fat by weight (≈ 200 g : 100 ml : 50 g)The legendary paper-thin, hand-stretched Austrian pastry dough made from just flour, water, fat and salt.
- Suet Crust1 part suet : 2 parts flour (by weight)A shortcrumbly pastry bound with shredded beef suet, built for steam and the great savoury puddings.
- Swahili Chapati Dough3 c AP flour : 1 tsp salt : 3 T oil : 2 T margarine : ~1 c warm waterA soft enriched oil-and-margarine chapati dough that is coiled and rolled into flaky, layered East African flatbreads.
- Taboon Bread Dough5:3 flour:water (wt:vol), ~1% salt, ~1.4% instant yeast, 6% olive oilSoft, sticky Palestinian yeasted dough stretched thin and baked on a hot clay oven wall to make traditional dimpled, pocketless flatbread.
- tangzhong1 part flour : 5 parts liquid by weight (e.g., 25 g flour + 125 g liquid → ~150 g paste)A starch-thickened paste that pre-gelatinizes flour, giving bread exceptional softness and keeping qualities.
- tempura batter1 yolk : 150 g flour : 300 mL ice waterIce-cold water, low-protein flour, barely mixed — the lightest fried coating in any cuisine.
- Testaroli batter1:1 to 1:1.2 wheat flour:water by weight (adjust for flour absorption)Crepe-thin wheat flour and water batter, the ancient precursor to dried pasta from Lunigiana, cooked on a hot stone before being cut and boiled.
- Tihlo dough (roasted-barley balls)2:1 roasted dehulled barley flour : water (by volume), kneaded stiffStiff roasted-barley flour dough, hand-rolled into balls and eaten by dipping into tsebhi (berbere meat stew) with a two-pronged wooden fork (shint'ar).
- Tingmo Dough2:1 flour:water by weight, plus 1% yeast and 1% salt by flour weightTibetan yeasted steamed-bread dough — a soft, fluffy, layered wheat dough steamed rather than baked.
- Tsuivan noodle dough3:2 flour:water by weight (≈300 g flour : 200 ml / 2 dl water)Mongolia's eggless flour-and-water dough, rolled into oiled sheets and steamed over meat and vegetables to make Tsuivan.
- Varenyky Dough3:1 flour:liquid by weight, +1 egg per ~250g flourSoft-yet-firm unleavened wheat dough that wraps fillings for boiled Ukrainian dumplings.
- Vetkoek Dough1000g flour : 200g sugar : 6g salt : 10g instant yeast : 900ml lukewarm waterSoft, lightly sweet, high-hydration yeast dough portioned into 100 g balls and deep-fried into golden, hollow 'fat cakes.'
- Vitumbua Batter2 cups soaked rice : 1 cup coconut milk : 1 tsp yeast : ½–1 cup sugar : 1–2 tsp cardamomFermented Swahili rice-and-coconut batter that puffs into crispy-edged, fluffy-centered mini pancakes when fried in a hemispherical pan.
- Waffle Batter500 g flour : 500 g liquid : 250 g egg (≈4–5 large) : 190 g fat : 10 g baking powderPourable, fat-enriched chemical-leavened batter cooked in a closed iron; steam expansion is the primary lifting force.
- Warqa / Brik1 : 1 (semolina : water by weight) + 1 % saltPaper‑thin semolina sheets cooked on a saj — the vehicle for Tunisia's brik à l'oeuf and Morocco's pastilla.
- Yorkshire Pudding / Popover1:1:2 by volume (flour : eggs : milk)Steam-leavened shell batter — no chemical leavener, just heat, fat, and a thin pourable mixture.
- yudane1 part bread flour : 1 part water (by weight), water at 100 °CBoiling‑water flour paste that gelatinizes starch for a tender, moist crumb and long shelf life.
- yufka1000 g flour : 350 ml water : 10 g salt (≈35 % hydration, 1 % salt)The thinnest unleavened flatbread — dry-rolled, dry-cooked, and essential across a cuisine.
Custards, creams & meringues
62- American Buttercream1 part butter : 2 parts powdered sugar (by weight), plus 1–2 tbsp liquid per 250 g butterButter creamed with powdered sugar until light and fluffy — the workhorse frosting of American baking.
- baked custard1 part egg : 4 parts dairy (by weight) + 12% sugar (of dairy weight)Whole milk, cream, egg, and sugar set gently in a water bath — the purest expression of egg-protein coagulation as a structural fat.
- bavarois4:5 cream : custard (by weight); 0.8–1% gelatin (sheets) to total weightEgg-yolk custard lightened with gelatin and whipped cream, unmolded cold.
- Bebinca batter10 yolks : 200 ml coconut milk : 200 g flour : 500 g sugar (≈ 1 yolk : 20 ml : 20 g : 50 g)Goan's signature egg-yolk-and-coconut-milk pancake batter, baked one thin layer at a time into a multi-tiered pudding cake.
- Bienmesabe antequerano (almond cream base)2:2:1 honey : ground almonds : egg yolk (by weight, approx.)A warm-cooked almond, honey and egg-yolk paste from Antequera that serves as the reusable building block of the classic bienmesabe tarta.
- Birchermüesli1:3 oats:water (12h soak); equal parts lemon, condensed milk, whole apple, nuts per tbsp oatsThe original Swiss cold-soaked oat-and-whole-apple base created by Dr. Maximilian Bircher-Benner circa 1900.
- Caramel Cream1 part sugar : 1 part heavy cream (by weight); butter added off-heat at 15–20% of sugar weightWet caramel finished with cream and butter into a pourable, golden-brown sauce that sweetens, glazes, and flavors nearly every category of dessert.
- charlotte cream1:1 by weightCrème pâtissière lightened 1:1 with Italian meringue or whipped cream — the structural heart of every charlotte.
- Chhurpi1 : 8.7 fat : solid-not-fat (or ~⅞ skim to ⅛ half-fat)High-altitude whey-buttermilk cheese pressed under stones; soft for cooking, hard for chewing.
- Chocolate Mousse Base200 g chocolate : 165 g whole eggs : 50 g sugar : 25 g butter (optional)Eggs and chocolate emulsified into a stable, airy foam — the foundational chocolate dessert component of the classical French repertoire.
- clotted cream1 L cream → ~560 g clotted creamWhole cream slowly heat‑coagulated to concentrate fat into a yielding, buttery spread.
- crème anglaise1 L milk : 100–125 g sugar : 6–7 yolksThe fundamental pouring custard — egg yolks suspended in scalded milk, thickened by controlled heat alone.
- crème brûlée base1 L cream : 6 yolks : 100–130 g sugarEgg-yolk custard baked in cream until just trembling — the blank canvas for a caramelised sugar crust.
- Crème Caramel / Flan500 g whole milk : 130–135 g egg (≈ 2 whole eggs + 2 yolks) : 50 g sugar; separate caramel 100 g sugarThe archetypal water-bath custard: eggs set gently by surrounding steam, finished with caramel poured into the mold, unmolded to create a sauce.
- Crème Chantilly10 : 1 by mass (cream : sugar)Sweetened vanilla‑scented whipped cream; the foundational airy cream of the French pastry kitchen.
- crème chiboust3:1 crème pâtissière : Italian meringuePastry cream folded with Italian meringue — the classic stable choux filling.
- crème d'amande1 : 1 : 1 : 0.5–0.6 (butter : almond powder : sugar : eggs by weight)Butter, ground almonds, sugar, and eggs — baked into structural richness.
- crème diplomate1 L pastry cream : 6–8 g gelatin : ~250 g Italian meringuePastry cream set with gelatin and lightened with Italian meringue — stable, pipeable, and less sweet than crème pâtissière.
- crème fraîche1000 ml heavy cream (≥35% fat) : 30–45 ml cultured buttermilk (2–3 tbsp)Cultured cream with lactofermented body and unmatched heat stability.
- crème légère1:1 custard base : cream (or ½ Italian meringue + ½ cream)Crème pâtissière lightened with air — the structural backbone of dozens of French pastry classics.
- crème mousseline1 part crème pâtissière : 1 part Italian meringue (by weight)Crème pâtissière lightened with Italian meringue — pipeable, airy, and structural.
- crème pâtissièrewhole milk 1000 g : granulated sugar 200 g : egg yolks 6 (≈120 g) : potato starch 60 g (or wheat flour 80 g)French starch-thickened vanilla custard; the structural backbone of most filled Viennese pastry.
- Dulce de Leche1 L whole milk : 400 g white sugar (≈1¾ cups)Sweet milk reduced slowly until it becomes caramel.
- ermine buttercream1 part flour : 8 parts milk : 10 parts sugar : 10 parts butter (all by weight)The old-school bakery buttercream: starch-thickened, butter-enriched, and far less sweet than its meringue cousins.
- Frangipane1 part butter : 1 part sugar : 1 part almond flour : 1 egg (~50 g) by weightEqual‑parts butter, sugar, almond flour, and egg (≈50 g) — the foundational almond paste of French pastry, set by creaming and protein coagulation, not by heat or starch.
- French buttercream1 part egg yolk : 1 part sugar : 2–2.5 parts butter (by weight)Egg-yolk sabayon emulsified with whole butter into a pillowy, pourable cream.
- French meringue100 g egg white : 60–100 g caster sugarEgg whites and sugar beaten to a stable foam — the rawest, most basic meringue, built entirely in the bowl.
- Fruit Curd1000 g fruit purée : 1000 g sugar : 300–350 g whole egg + yolk : 1000 g butterEgg-and-butter custard cooked to a thick, glossy, spreadable consistency with fruit.
- Fruit Mousse Base1:2 gelatin liquid : purée; base:cream 1:2; base:meringue 1:1Fruit purée + gelatin + sugar → lightened with cream or meringue = the master foam.
- ganache2 : 1 by weight (chocolate : cream)2 parts chocolate : 1 part cream, boiled together, stirred into a glossy emulsion.
- German buttercream125 g butter : 250 ml milk : 50 g sugar : 20 g starch : 2 yolksStarch‑thickened vanilla custard beaten with butter into a pipeable, shelf‑stable cream.
- Hasty pudding (Indian pudding base)~5.3:1 whole milk : yellow cornmeal by volume (ATK: 4 c milk to 3/4 c cornmeal)Colonial New England cornmeal-and-milk porridge baked with molasses, eggs, and warm spices into a deep, spiced baked custard.
- Hrísgrjónagrautur base200 g rice : 320 ml water : 1.25 L whole milk : 1 tsp saltSlow-simmered Icelandic rice-milk porridge that doubles as the custard base for risalamande.
- Ice-Cream Custard Base1 yolk : 100 g dairy : 8–10 g sugarEgg yolks + cream + milk, cooked to 82–85 °C: the emulsified foundation of all French-style frozen desserts.
- Italian Meringue200 g sugar : 100 g egg white : 50 g water (2 : 1 : 0.5 by weight)Hot sugar syrup cooked into egg whites — the stable foundation of Italian buttercream, baked Alaska, and theatrical desserts.
- Italian Meringue Buttercream1:2:3 egg whites : sugar : butter (by weight)Sugar syrup‑whipped egg whites lightened with butter — the most stable and versatile of the classic buttercreams.
- lemon curd1:1:1 butter : sugar : lemon juiceCooked butter-egg emulsion set with citric acid; no starch, all fat and protein structure.
- Marshmallow Base1 : 25 : 30 gelatin : sugar : liquidGelatin gel expanded into a stable foam by hot sugar syrup — the lightest structure gelatin can hold.
- mascarpone cream250 g mascarpone : 80 g heavy cream (35% fat) : 60 g powdered sugar (10X confectioners')Mascarpone loosened with whipped cream and lightly sweetened — the backbone of tiramisu and a dozen Italian-American desserts.
- Melktert Custard~1000ml milk : 4 yolks : 40g cornflour : 25g flour : 150g sugarA high-milk, starch-thickened South African custard — far more milk and far fewer eggs than pastel de nata or dan ta — that pours into a pastry shell for the classic melktert.
- mirror glaze1 : 1.5 : 1.5 : 1 water : sugar : glucose : condensed milk; 1.4% gelatinA glossy, reflective gelatin glaze for frozen desserts that sets to a firm, cuttable finish.
- nappagepreserve : liquid : gelatin = 500g : 100ml : 5 sheetsWarm fruit preserve thinned with syrup and set with gelatin, brushed on for a glassy protective coat.
- Panna Cotta Base500 ml cream : 250 ml milk : 100 g sugar : 7.5 g gelatinCream set with gelatin into a trembling, barely‑held mass — the most neutral of canvases.
- parfait base6 yolks : 200g sugar : 250ml creamAérated stirred custard folded with whipped cream into a silky frozen foundation for elegant entremets.
- pâte à bombe1 part yolk : 2 parts total sugar (by weight)Hot‑syrup‑cooked yolk foam: the stable foundation of French buttercreams, mousses, and frozen desserts.
- pot de crème1 part egg yolk : 6 parts heavy cream (by weight); 10–15% sugar; 1 vanilla bean per 500 ml creamThe fundamental stovetop stirred custard—egg and cream, cooked gently, served soft.
- Poured Fondant2 parts sugar : 1 part water by weightA crystallized sugar paste — the essential glaze for éclairs, petit fours, and a dozen other classical preparations.
- Qaymaqfresh whole milk (cow/sheep/mare) → skimmed surface cream (≈10–15% yield by volume)Slow-simmered milk's surface skin, skimmed and chilled into a 60%-fat Central Asian clotted cream.
- Quiche Custard / Royale1 egg + 1 yolk : 125 ml creamEgg and cream cooked gently to a clean, trembling slice — the soul of every quiche.
- Rømmegrøt5:5:2 seterrømme : mjølk : kveitemjøl (by volume)Traditional Norwegian thick porridge built on sour cream and wheat flour, releasing a skimmed cooking fat and finished with milk, then dressed with cinnamon-sugar.
- Royal Icing3:1 powdered sugar : egg white (by weight)Pure sugar-glass with egg-white protein: flood, pipe and set into a hard, glossy shell.
- Sabayon / Zabaglione1 yolk : 15 g sugar : 15 ml liquidEgg yolks, sugar and wine whisked to ribbon-stage foam — the archetype of heat-set aerated custard.
- Semifreddo Base3 yolks : 75 g sugar : 250 ml creamWhipped cream folded into a cooked egg‑yolk base, frozen without churning to a mousse‑like softness.
- Skyr4 L skim milk → ~1 kg skyr (≈4:1 by mass)Centuries-old Icelandic strained skim-milk curd — naturally thick, high-protein, and tangy — used as a versatile neutral-tangy dairy base.
- Sorbet Syrup Base1:1 sugar : water (by weight)Equal parts sugar and water by weight, cooked just to dissolution, cooled. The universal frozen-dessert foundation.
- Súrmjólk1 L pasteurised milk : 30–50 ml active súrmjólk cultureIcelandic tart fermented milk — a pourable, spoonable lactic base used across sweet and savoury cookery.
- Sweetened Cream Cheese225 g cream cheese : 60 g powdered sugar : 5 mL vanilla extractCream cheese sweetened with powdered sugar and vanilla, worked to a smooth, spreadable consistency.
- Swiss Meringue2 parts sugar : 1 part egg white (by weight)Egg whites and sugar cooked to 71 °C then whipped to stiff, glossy peaks — the densest and most stable of the three classic meringues.
- Swiss Meringue Buttercreamegg white : sugar : butter = 1 : 1 : 1.5 by weight (e.g. 150 g egg white : 150 g sugar : 225 g butter)Cooked egg-white meringue emulsified with butter into a pipeable, stable cream — the least sweet of the classic buttercreams.
- Topfen~2:1 milk to finished Topfen by weight (500 ml milk → ~250 g)Austrian acid-set fresh cheese: the tangy, low-fat workhorse behind torte fillings, creams, and dumplings.
- whipped cream100 parts cream (by weight) : 8–10 parts sugar : 0.5–1 part vanilla extractCold cream + mechanical energy + intact fat globules = stable foam.
- Yogurt Cream1 kg whole-milk yogurt : 2–3 g fine salt (0.25–0.5% by weight)Whole-milk yogurt, salt-strained to remove whey, yielding a dense tangy cream that anchors spreads, dips, and sauces.
Cold sauces & condiments
232- adjika3–4:1:1 pepper:garlic:herbs, salt 5% totalRaw hot‑pepper‑garlic‑herb paste: the primal seasoning paste of Georgian cuisine.
- Afghan Green Chutney3:3:1 parsley:cilantro:white vinegar by volume + garlic, walnut, chiliAn Afghan staple of minced parsley and cilantro sharpened with garlic, chilies, walnuts, and a generous pour of white vinegar — a bracing, sour-green counterpoint to rich grilled meats and rice.
- agliata1:3–4 garlic : oil by weightCold emulsified garlic sauce; a Piedmontese classic that is the garlic mirror of aioli.
- agrodolce1 part vinegar : 1 part sugar (by volume or weight); onion base added separately as aromatic bulkItalian sweet-sour reduction; the condiment that makes meat glossy and bright.
- ají amarillo pasteají amarillo : oil = 5 : 1 by weight (e.g., 500 g peppers : 100 g oil); salt to taste (~1% of pepper weight)Toasted ají amarillo peppers blended to a smooth, golden-orange paste — the aromatic heart of Peruvian cooking.
- ají colombianoají paste ≈ vinegar, 1:1 by mass; salt 3–5% of total sauce weight; optional aromatics 10–15% of pepper weightRaw ají peppers macerated in vinegar with salt — the default condiment of Colombian tables, a living sauce that changes with each batch.
- ají criollo2 parts ají paste : 1 part oil : 1 part acidPeru's bright, spicy green sauce: raw, emulsified, finished cold.
- Ají de Tomate de Árbol5:2:1 tamarillo : chile : onion (plus cilantro, lime, salt, water/oil to taste)A bright, tart-tangy tamarillo hot sauce from the Andes, built to spoon over grilled meats, fried plantains, empanadas, and potatoes.
- ají verde2:1:1 ají : cilantro : oilPeru's bright green emulsified pepper sauce, the essential counterpart to seafood and grilled meat.
- ajvar5:1 peppers : eggplant (by fresh weight); 50–80 ml oil per kg finishedRoasted peppers and eggplant, long-reduced to a dark, complex spread.
- amba1 kg unripe mango : 150 ml oil : 150 ml vinegar : 15 g turmeric : 10 g ground fenugreek : 20 g saltPickled mango condiment perfumed with turmeric and fenugreek — the golden backbone of Iraqi and Iranian tables.
- anchoïade2–3 fillets : 1 garlic clove : 3 tbsp oil : splash acidPounded raw anchovies and garlic emulsified into olive oil — the most intensely savory cold sauce in the Provençal repertoire.
- Apfelkren2:1 grated tart apple : grated fresh horseradish; splash vinegar; pinch sugar + salt; folded with whipped creamA creamy, sweet-tart Austrian cold sauce that pairs freshly grated horseradish with tart apple.
- apple sauce1 kg apples : 100–150 ml water : 0–100 g sugar : 10–15 ml lemon juice : 1–2 g saltApples cooked to collapse, balanced with their own acid and minimal sweetener.
- bagna càuda1:2:3 garlic : anchovies : olive oilPiedmont's communal hot bath of anchovy, garlic, and oil—dippiest of all the Italian emulsified sauces.
- Baltic quark (acid-set fresh curd cheese)10 L pasteurized skim cow milk : 50–100 ml mesophilic starter (≈1–2% v/v) : trace rennet (optional, ~1 drop/10 L)Skimmed cow's milk soured with mesophilic cultures, gently scalded and drained into a snow-white, tangy fresh curd.
- Banana Ketchup3 parts banana purée : 1 part vinegar : 1 part sugar (by volume, approximate)Sweet, vinegary Filipino banana purée colored red to stand in for tomato ketchup.
- Bangladeshi chatni2 parts base : 1 part sweetener; 1 tbsp phoron per 4 tbsp oil; acid and salt to balanceA sweet–sour–spicy Bangladeshi fruit or vegetable condiment tempered in mustard oil with pancha phoron and asafoetida — the everyday flavor workhorse of a Bangladeshi table.
- bazha1:1:2–3 (fat : flour : broth, wt.)The savory backbone of Mongolian tables — a simple fat-and-flour sauce with endless utility.
- Blue Cheese Foundation3 parts blue cheese : 1 part fat (crème fraîche, butter, or cream) by weightCrumble, bind with fat, season — the scalable blue cheese building block for cold and warm applications.
- bread sauce1 L milk : 100–120 g breadcrumbs : 50 g butterMilk infused with onion, thickened with breadcrumbs, enriched with butter — served cold with cold roast meat.
- Burmese tamarind dipping sauce1 : 3 tamarind pulp (g) : hot water (ml)Myanmar's universal sweet-sour tamarind dip for fried street snacks.
- Carolina Gold Mustard Barbecue SauceApprox. 3:2:1 mustard:honey:vinegar + brown sugar accentA sweet-tart, mustard-based barbecue sauce from South Carolina, balancing bright yellow mustard with vinegar, honey, and brown sugar.
- Chaas (Masala Chaas)1 part dahi (yogurt) : 3 parts cold water, seasoned per cupWhisked yogurt thinned with cold water and seasoned with roasted cumin, black salt, ginger, chili and cilantro — India's everyday spiced buttermilk.
- Chamoy1 : 0.5–0.6 sugar : fruit (by weight); salt 2–3%, chile to tasteSweet-sour-salty-spicy pickled fruit sauce; Mexico's answer to umeboshi.
- Chancho en Piedra4 tomato : 2 garlic : 1 ají verde by volume, with ~1 tbsp salt and ~1 tbsp oil per 4 tomatoesChilean 'pig on stone' salsa — ripe tomatoes, garlic, and ají verde crushed into a rustic, juicy condiment.
- chermoula1:1 herbs:oil; ⅓–½ acid; 1–2 tsp spices/100g herbsNorth African herb‑and‑spice sauce‑marinade built on equal parts fresh herbs and oil, balanced with acid and warm spices.
- Chili Pepper Water~4:1 water:white vinegar base (flexible per household; some go 1:1)Hawaiian table-side hot sauce — a clear, sharp, garlicky infusion of nioi bird peppers in salted vinegar-water.
- Chili-Garlic Sauce1 : 1 : 0.65–0.8 chili : garlic : vinegar (by wt); salt 2–4%Three-in-one seasoning: heat, garlic, and vinegar unified in a pourable paste.
- Chiltomate4 Romas : 1 habanero : 1/2 onion : 1 garlic clove : small handful cilantroRoasted tomato, habanero, onion, and garlic blended with cilantro and sour-orange juice — Yucatán's signature smoky, fruity, fiery base salsa.
- chimichurri rojo3:1 oil : acidPimentón-driven red sauce-marinade for Argentine asado.
- chimichurri verde3:1 oil : vinegarArgentine uncooked herb sauce for grilled beef; oil suspended in herb-vinegar matrix.
- chirmol3:1:1:½ tomato:onion:parsley:garlicRio de la Plata raw tomato sauce — the beef‑grilling condiment that never sees heat.
- Cho-ganjang1:1 soy sauce:vinegar; sugar ~40% of soy weight; water ~60% of soy weightKorea's all-purpose soy-and-vinegar dip — the 1:1 backbone sauce of the jeon table.
- Chukauni2 medium boiled potatoes : 1 cup yogurt; tadka 1 tsp mustard oil + mustard seeds (pinch turmeric) per batchBoiled potatoes folded into spiced yogurt and finished with a bold mustard-oil tadka.
- Cocktail Sauce4 parts ketchup : 1 part prepared horseradish (by volume)Ketchup-forward cold sauce with horseradish heat — the defining dip for boiled shellfish.
- coconut chutney100 g fresh coconut : 20 g roasted chana dal : 5–8 g green chili : 5–8 g tamarind paste : salt to tasteGrounded coconut sharpened with tamarind and bound with roasted chana dal, finished with a lentil tadka.
- Colatura / Garum3–4 parts anchovies : 1 part salt (by weight)Salted-anchovy fermentation liquid: the Mediterranean's original umami bomb, unchanged since Roman kitchens.
- Comeback Sauce3:1 mayo : acidMayonnaise-emulsion sauce with Worcestershire, lemon, and heat — the Gulf Coast answer to rémoulade.
- Coriander Chutney100:15–25 acid : 20–40 chili : 30–60 liquid (per 100 g coriander)Fresh coriander, green chili, acid, and optional liquid ground into a pungent cold condiment that anchors South Asian cooking.
- Creole mustard2:2:1 brown mustard seeds : white wine vinegar : water + 2 tbsp horseradish, 1 tsp saltLouisiana's signature whole-grain mustard: brown seeds soaked in vinegar and spiked with horseradish for a bold, tangy, coarsely textured condiment.
- Cretons1 lb pork : 2 cups milk : 1 onion (~4:1 pork:milk by volume, reduced to a paste)A Quebecois pork-and-milk spread, simmered with warm spices and set cold to become a toast-topping base component.
- Crostini di Fegatini (Base Pâté)2:1 livers:stock by wt; aromatics ~15% of liver wt; capers ~3%; anchovies ~2%A silky Tuscan chicken-liver pâté scented with anchovy and capers — the signature spread that becomes Crostini di Fegatini once mounted on toasted bread.
- cumberland sauce4 parts jelly : 3 parts port : 1 part citrus juiceGlossy English game sauce of redcurrant jelly and port, sharpened with mustard and Worcester, served cold.
- Curtido de cebolla y tomate2 red onion : 3 tomato : 3 lime-juice : 1 part cilantro : 1 part saltAn Ecuadorian lime-marinated red onion and tomato salsa that tames the onion's bite, pickles it lightly, and serves as a universal table condiment and salad-building block.
- Dakkous2 lg tomato : 3 clove garlic : 1 tbsp olive oil : 1 tsp lemon juice — chili & cumin to tasteA bright Gulf tomato-chile sauce that cuts through rich spiced rice and grilled meats.
- Doenjang~17% salt brine (e.g., 1.5kg sea salt to 10L water); meju blocks fully submergedKorean fermented soybean paste — slow-aged, salt-cured meju blocks brined into a thick, deeply savory condiment used as the flavor backbone of countless Korean dishes.
- Doogh1 : 2–3 yogurt : cold water (or 1:1 with soda water for sparkling style)A whisked yogurt-and-water preparation, salted and scented with mint, used as a drink, condiment, and soup base.
- Doon Chetin1 cup walnuts : 1 cup hung yogurt ; 2 green chillies per cup walnuts ; 1 tbsp dry mint optionalCreamy Kashmiri walnut-yogurt chutney — nutty, tangy, mildly spiced — served chilled as a dip or spread.
- Farofa4:1 cassava flour : fat by volumeToasted cassava flour toasted in butter/oil with aromatics until sandy and golden; Brazil's universal crunchy condiment.
- filfel chuma100 g dried chilies : 20 g garlic : 40–50 g olive oil (thick paste) to 80–100 g (loose sauce) : 5–8 g saltFiery, garlicky Maghrebi pepper paste built on rehydrated dried chilies, olive oil, garlic, and salt.
- fry sauce1:1 tomato sauce : mayonnaise (by volume); sweet pickle relish to ~5–10% of total volumeMayonnaise emulsified with tomato sauce, brightened with pickle relish — the definitive American fry dip.
- Fuzhou red rice wine10 lb glutinous rice : 14 oz red yeast rice : 20 cups distilled waterA ruby-red, sweet-fruity fermented rice wine from Fuzhou brewed with glutinous rice and red yeast rice, yielding an aged sipping wine, a daily cooking wine, and a prized jar of red wine lees.
- Gande Tsitin2:1 onion:yogurt; chilli and salt to tasteYogurt-bound chopped onion and chilli — a cooling-savory, peppery West African cold base.
- Ganjang4 kg dry soybeans : 13 L water : 2.5 kg sea saltKorea's fermented soy sauce — salty, deeply savory, and centuries-old — extracted from meju aged in salt brine.
- garlic sauce1 yolk : 200 ml oil : 5 ml acidEgg-yolk-stabilized garlic-in-oil emulsion; the bedrock of Provençal and Mediterranean cold-garlic sauces.
- Garlic-vinegar sauce (sarımsaq sirkə sousu)~5 cloves garlic : 2-3 tbsp red wine vinegar (≈ 1 part garlic to 1 part vinegar by volume)Raw garlic crushed into red wine vinegar — a sharp, no-cook Azerbaijani table condiment that doubles as a building block for salad dressings and meat accompaniments.
- gochujang sauce3 parts gochujang : 1 part sweetener : 1 part liquid : 0.1 part acidThinned, seasoned gochujang for coating, glazing, and finishing.
- gomadare4:2:1 sesame : soy : vinegar (by volume)Emulsified sesame sauce: nutty, savory, tangy, cold. The permanent dressing of Japanese cuisine.
- Greek Fava (Split-Pea Puree)1 cup yellow split peas : 3 cups water : 1 onion; finish with olive oil and lemon to tasteSlow-cooked yellow split peas blended with onion, olive oil, and lemon into a creamy, naturally sweet puree.
- Green Goddess3 parts oil : 1 part acidAn emulsified herb dressing with an anchovy backbone and a pronounced tarragon character.
- gribiche1 whole egg : 200 ml neutral oil : 15 ml fresh lemon juice or white wine vinegarA broken, textured mayonnaise enriched with hard‑boiled eggs, cornichons, capers and herbs — the great cold sauce of the classical repertoire.
- Guacamole3 parts avocado : 1 part citrus juice (by weight), plus ~15% aromatics by total weightRipe avocado mashed with lime, aromatics; a 3:1 fat-to-acid foundation dressed with fresh herbs and heat.
- guasacaca1 part avocado : ½ part onion : ½ part pepper : ¼ part cilantro : ¼–⅓ part lime juice : optional ½–¾ part oilAvocado emulsified with lime juice and raw aromatics; the Venezuelan answer to chimichurri.
- Guedj1 part coarse salt : 2-3 parts whole fish by weightSalt-cured whole catfish used as a reusable umami-rich base for cold sauces and condiments.
- H'miss≈4–5 parts roasted veg : 1 part olive oil by volume; salt and cumin to tasteA smoky, char-kissed Algerian relish of roasted peppers and tomatoes bound with raw olive oil — the universal Algerian summer condiment.
- Hilbeh2 tbsp fenugreek : 1 tomato : 1-2 garlic cloves : 1 tbsp lemon, soaked in 10× wt water then drainedSoaked, drained fenugreek paste whipped into a gelatinous relish with tomato, garlic, lemon and warm Yemenite spices.
- hogao2 parts tomato : 3 parts onion (by weight); 30–35g fat per 500g total vegetables; 5g salt per 500g vegetablesColombian caramelized tomato-onion paste, the aromatic backbone of paisa and Andean cooking.
- Hoisin Dip3 parts fermented soybean paste : 2 parts sugar : 1 part rice vinegarFermented soybean paste cooked with sugar, vinegar and aromatics into a glossy, pourable dipping sauce.
- horseradish sauce2:1 horseradish : creamGrated raw horseradish bound with cream, sharpened with vinegar.
- Hovmästarsås1:2 mustard:oil (oil is twice the mustard by volume), balanced with sugar and vinegarSweet-tangy Swedish mustard-and-dill emulsion classically drizzled over cured salmon at the smörgåsbord.
- ʻInamona4:1 roasted kukui kernel : alaea salt by volumeRoasted candlenut paste bound with Hawaiian sea salt — the foundational umami condiment of traditional Hawaiian cooking.
- Jeow Som~4:2:2:1 lime juice:fish sauce:palm sugar:chilies by volume; padaek to seasonThe everyday Lao sour-spicy-sweet dipping sauce inseparable from sticky rice and grilled proteins.
- Kachumbari4:2:1 veg to acid (≈2 tomatoes : 1 onion : 1 chili, plus citrus & salt to taste)East Africa's uncooked tomato–onion–chili relish, dressed simply with citrus and salt.
- Kashk~6:1 yogurt:kashk by volume (6 cups yogurt → ~1 cup thick kashk)A tangy, concentrated Persian yogurt condiment slowly reduced to a creamy paste, used to finish soups, dips, and vegetables.
- Kasundi1 cup mustard seed (mixed black + yellow) : ~1 cup total liquid (vinegar/water/oil)A fiery, fermented Bengali mustard condiment that delivers sharp pungency, tang, and warm spice in a spoon.
- Katta Sambol2:1 Maldive fish chips : dried red chili pieces by volume (basic); 1:1 Maldive fish : shallots in onion variantSri Lanka's signature umami bomb of pounded Maldive fish, fiery dried chili, and sharp lime.
- kecap manis1 : 1 by weight — soy sauce : palm sugarReduced soy sauce and palm sugar, perfumed with star anise and clove, producing a glossy syrup that sweetens, colors, and seasons at once.
- Kefir (Baltic-style mesophilic fermented milk)1 part kefir grains : 15 parts milk by volume (≈1 tbsp grains per 250 ml milk)A living, room-temperature fermented dairy base — tart, slightly fizzy, pourable — used as the foundation for cold sauces, dressings, and dips.
- Kokkteilsósa200 g dairy base : 3 tbsp ketchup : ½–1 tsp sweet mustardIceland's beloved pink dipping sauce: a sour-cream/mayo base lightened with ketchup and sharpened with sweet mustard.
- Kotisinappi1 mustard powder : 1.5 sugar : 1.5 cream (by vol); 2–3 tbsp vinegar per batchSweet, gently hot, cream-softened Finnish mustard — sugar, mustard powder and cream brought to a brief simmer, finished with vinegar.
- Kpako Shito / Shitor Tsulu (Ground Shito)~5:2:1 peppers : onion : tomato, salt to tasteFresh Ghanaian green chili paste ground from kpakposhito peppers with onion and tomato — a raw, reusable heat base.
- Kyopolou~3 parts roasted veg (eggplant-heavy) : 1 part olive oil with vinegar to tasteCharred eggplant and roasted red pepper emulsion with garlic, parsley, and a vinegar kick — Bulgaria's late-summer 'vegetable caviar.'
- labneh2 : 1 (yogurt : labneh by weight, after 24–48 h straining)Strained yogurt, drained until dense and tangy, finished with olive oil and za'atar — the Levantine answer to cream cheese.
- lao gan ma3 parts oil : 1 part chili flakes (by weight)Hot oil bloomed into dried chili — the bridge between fat and fire that finishes Chinese cooking.
- Leche de Tigre1:1 fish trimmings:lime juice by vol, + aromatics + fish stockPeru's milky, emulsified citrus-fish marinade — the curing liquid of ceviche and a sip-able elixir in its own right.
- Leverpostei500g liver : 200g pork fat : 1 onion : 3 eggs : 250ml milk : 50g butter : 3 tbsp flour : 3 anchoviesScandinavian pork-liver pâté bound by a béchamel and eggs, baked in a bain-marie and served cold on dark rye bread.
- Lingonberry sauce1 kg berries : 400–500 g sugarHigh-pectin Scandinavian berry condiment — pronounced tartness and astringency tame fatty proteins.
- Liptauer4 parts fresh cheese : 1 part butter (by volume); seasonings ~15% of total weightPaprika- and caraway-spiced sheep's-milk cheese spread from Slovakia, creamed with butter into a tangy, fluffy base condiment.
- Llajwa1:2:0.5 locoto : tomato : onionFresh Andean raw pepper sauce: locoto, tomato, onion, ground cold — the heartbeat of Bolivian table seasoning.
- Llajwa de Maní1 cup peanuts : 4 yellow ají : 2 garlic : 2 cups water, with salt and oil to tasteBolivia's signature nut-and-pepper table sauce, made by blending roasted peanuts with charred yellow ají into a pourable, creamy-spicy condiment.
- Louisiana Hot Sauce4:1:1 pepper mash : vinegar : salt (wt.)Aged, fermented cayenne peppers diluted with vinegar — the canonical thin Louisiana hot sauce used to season almost everything in the region.
- Lunu Miris1 part chopped onion : 1 part dried red chili flakes; lime juice ~2 tsp, Maldive fish ~1 tbsp, salt to tasteA pungent, salty, fiery Sri Lankan onion-and-chili sambol that delivers heat, tang, and umami in a single spoonful.
- lutenica10 parts fresh peppers : 4 parts fresh tomatoes : 1 part aromatics and seasonings (all by fresh weight)Slow-cooked roasted pepper and tomato spread, sealed with oil for long keeping.
- Lyutika4 parts roasted peppers : 3 tomato : 1 garlic : 1 hot chili, oil to loosenA cold, mortar-pounded Bulgarian relish of roasted peppers, tomato, garlic and hot chili bound with oil.
- Macadamia praline paste1:1 macadamia:sugar, cream to loosen (~10% of nut weight), pinch saltCaramel-coated macadamias ground with cream into a glossy, deeply nutty spread used as a reusable patisserie component.
- Manong's Sauce8 water : 2 brown sugar : 1 soy sauce : 1 cornstarch (parts by volume, approximate)Sweet-salty Filipino street-vendor dip — a glossy brown slurry of soy sauce, brown sugar, garlic and onion, thickened with cornstarch and spiked with chili, designed for fish balls, kwek-kwek and other fried skewers.
- Marie Rose4 parts mayonnaise : 1 part tomato ketchup; plus 5 mL lemon juice and 2–3 drops Worcestershire per 100 g totalBritish cold seafood sauce: mayonnaise emulsified with tomato, lemon, and Worcester.
- Marò (di fave)4 parts shelled favas : 1 part EVO oil by weight; garlic, mint, pecorino to tasteLigurian fava-bean pesto pounded in a mortar with mint, garlic, pecorino and olive oil — a spring cousin of pistou.
- Mastawa2 cups yogurt : 2 cloves garlic : 1 tsp dried mint : 1/2 tsp saltA Persian yogurt-mint-garlic sauce base — the building block behind mast-o-khiar, borani, and other yogurt-based mezze.
- Matbucha2:1 tomato : pepper; 1/10 olive oil (by weight)Slow‑cooked tomato and roasted pepper condiment with olive oil and caraway; a cornerstone of North African pantry.
- Meerrettich Senfsharp mustard (seed+prepared) : fresh grated horseradish ≈ 3:1 by weightA dual-pungency Germanic mustard fortified with freshly grated horseradish root, acidulated with vinegar for a sharp, aromatic cold condiment base.
- Melitzanosalata3 eggplants : ¼ cup olive oil : 2 tbsp vinegar : juice of 1 lemon : 2 cloves garlicCharred eggplant crushed with olive oil, vinegar, lemon, garlic, and parsley into a coarse, smoky Greek spread.
- merkén3–4:1 chili : salt, ½–1:1 corianderCoarsely ground smoke-dried chilies and toasted coriander: Chile's defining smoky condiment.
- mignonette2 parts red wine vinegar : 1 part minced shallots (by volume)Shallots, minced to a fine dice, steeped in red wine vinegar until the sharp allium softens and the acid mellows.
- mint sauce1 part mint : 1 part sugar : 5–6 parts vinegar by volumeChopped mint, vinegar, sugar — a cold, bright foil for roasted lamb.
- Mish1L milk base : 2 tbsp nigella/chilli/garlic/orange peel, fermented ~1 wkA slow-fermented, chilli-and-nigella-pierced Egyptian cheese spread that doubles as a reusable base condiment.
- mojo40 g raw garlic : 240 g citrus juice : 65–80 g olive oil : 3 g salt (≈ 1 head : 1 cup juice : 60–80 ml oil)Emulsified raw garlic in citrus and oil — the soul of Cuban seasoning.
- mojo de ajo50g garlic : 100ml olive oil : 15ml wine vinegar (1:2:0.3) — scaled by appetite, adjusted by palateCanary Islands emulsified raw garlic sauce, the foundational seasoning for the archipelago's grilled cuisine.
- mojo rojo3 parts oil : 1 part acid by volumeA Canary Island rough emulsion of dried pepper, garlic, oil and acid; the defining table sauce of the archipelago.
- mojo verde3:1 parsley:garlic, 2:1 oil:parsley, 1:1 acid:parsley (by weight)Canary Islands cold emulsified herb sauce: parsley‑garlic‑oil‑acid, vivid green, sharp and grassy with a peppery bite.
- Monkey Gland Sauce2:2:1:1:1:1 chutney:ketchup:Worcestershire:stock:vinegar:brown sugar (plus sautéed onion & garlic)South Africa's iconic chutney-and-tomato steakhouse sauce: sweet, tangy, gently spicy, and surprisingly quick to assemble.
- mostarda1:1 fruit:syrup; 2:1 sugar:water; 1-3% mustard by fruitCandied fruit in mustard-spiked syrup — sweet heat preserved through osmosis.
- muhammara10 peppers : 5 walnuts : 1 breadcrumbs : 0.6 molasses : 0.12 cumin : 1.2 oilRoasted pepper and walnut sauce bound with breadcrumbs and sharpened with pomegranate molasses.
- mujdei1 part garlic paste (by weight) : 3 parts oil (by weight or volume, approximately); acid and salt to tasteRomanian cold garlic emulsion sauce: raw garlic, salt, oil, acid — the table condiment that anchors the cuisine.
- Muji Chetinradish : yogurt : walnut ≈ 4 : 2 : 1 by volume; 1–2 green chilies per 2 cups radishA grated-radish-and-yogurt cold condiment from Kashmir, sharpened with green chili and roasted cumin, with optional walnuts for crunch.
- nam jim jaew3 parts fish sauce : 2 parts lime juice : 1 part khao khua + dried chiles to tasteThe four-pillar Lao chile sauce where toasted rice powder replaces sweetness as the body agent.
- nam jim seafood2:2:1 fish sauce : lime juice : palm sugarThai seafood dipping sauce: lime, fish sauce, palm sugar, and chilies in equilibrium.
- nam prik kapi1:1:1 kapi : fish sauce : lime juice (chilies variable; shallots & palm sugar optional)Thai cuisine's foundational raw chili-shrimp condiment — fermented funk, lime fire, and fish sauce depth in one bold paste.
- Nam Prik Num5 : 3 : 1 : 3 (chillies : shallots : garlic : fermented fish sauce by weight; fish sauce adjusted to season)Charred green chillies pounded raw with fermented fish — the smoky, fiery, funky backbone of Isan cooking.
- nam prik ong3 pork : 1 chile : 2 tomato : 1 toahto (by weight)Northern Thailand's essential cooked chile paste: pork, tomato, toasted dried chiles, and fermented soybean paste reduced to a brick-red, unctuous dip and seasoning.
- nam prik pao1 : 0.5 : 0.6 : 0.4 : 0.8 (dried chilies : kapi : palm sugar : fish sauce : oil by weight, 100g base)Thai roasted chili-shrimp paste, cooked in oil, built on charred dried chilies and fermented kapi.
- nam prik pla30g toasted dried chilies : 60ml fish sauce : 15ml lime juice : 10g palm sugarThe archetypal Thai table sauce: toasted dried chilies dissolved in fish sauce, balanced with lime and sugar.
- Nététounéré seeds : salt ≈ 10:1 by weight; water to cover during boilingAfrica's natural umami cube — a fermented néré-seed condiment that turns a bland broth into a deep, round, almost meaty sauce.
- Nga yoke thee achin30g chili : 360ml liquid (1:1 water:vinegar) : 60ml fish sauce : 3Tb sugarBurmese tart-sweet chili-garlic pantry sauce on dried red chilies, fish sauce, and rice vinegar.
- Ngapi yay1 part ngapi : ~120 parts water (2 tbsp ngapi to 240 ml water)Boiled-down Burmese fermented fish paste thinned with water and sharpened with raw garlic, chili, and lime.
- nuoc cham3 parts water : 1 part fish sauce : 1 part lime juice : 1 part simple syrup (1:1 sugar:water by mass)The canonical Vietnamese table sauce: fish sauce, acid, sugar, water, aromatics — scaled by the classic ratio.
- Nuoc Mam Pha1 part fish sauce : 1–2 parts water (by volume)The diluted fish sauce that IS Vietnamese cooking — the invisible seasoning force behind the cuisine's savory depth.
- Okonomiyaki SauceWorcestershire 5 : ketchup 2.5 : soy sauce 1 : sugar 0.75A sweet-savory umami glaze built on Worcestershire-fortified brown sauce, brushed hot over okonomiyaki for a lacquered finish.
- Palm nut cream~4–5 cups warm extraction water per 1 kg fresh palm fruitsA strained orange-red emulsion pressed from boiled oil-palm fruits — the indispensable liquid base for palm nut soup across West Africa and the Comoros.
- Patis3 parts small fish : 1 part sea salt by weight (traditional ratios range from 5:1 to 3:1)Pungent, briny amber fish liquid — the umami backbone of Filipino home cooking.
- pebre1 : 1 : 1 : 0.5 (basil : tomato : olive oil : wine vinegar) by weightChilean herb‑and‑tomato condiment bound by olive oil and vinegar, served cold as a table sauce and sandwich spread.
- Pesto Genovesebasil 60 g : pine nuts 20 g : Parmigiano 15 g : oil 10 g : garlic 1 cloveRaw Ligurian basil pounded with pine nuts, garlic, cheese, and oil into a brilliant green emulsified sauce.
- pesto rosso100:50:60:50 tomatoes:nuts:oil:cheese + 1–2 garlic clovesDried tomatoes, nuts, garlic, cheese, and olive oil — raw-pounded into a coarse, emulsified condiment.
- pesto siciliano5:10:8:2:11:5 basil:tomato:almond:garlic:oil:cheeseThe southern Italian cousin of pesto genovese — tomato-enriched, almond-based, and aggressively aromatic.
- pesto trapanese5:2 tomatoes : almonds; 1 part basil; garlic to taste; oil to emulsifySicily's raw tomato-and-almond pesto: coarse, fresh, and uncooked, built on mortar-and-pestle discipline.
- Pico de gallo3:1 tomato : onion by weight; lime, cilantro, pepper, salt to tasteBright, chunky raw salsa: the essential fresh finishing sauce of Mexican cooking.
- Pilipili ya Kukaanga~2 parts oil to 1 part chopped chilies by volume; tomatoes and aromatics adjusted to tasteKenya's fiery coastal fried-chili relish — blazing hot, gently sweet and oily — built to be spooned onto pilau, biryani and grilled meats.
- pindjur5:1 peppers : tomatoes by weightCharred pepper and tomato condiment — the Balkan answer to romesco.
- Pipirrana1 onion : 2 tomato : 1 green pepper : 1 cucumber (by volume; dressed ~3:1 oil to optional acid)Cold Andalusian dice of tomato, onion, pepper and cucumber macerated in olive oil, garlic and salt.
- pistou3 parts basil : 1 part garlic : 1.5–2 parts olive oil (by weight); sauce flows slowly from spoonGarlic and basil united cold with olive oil — the raw, green soul of Provençal cooking.
- Pol Sambol2 parts fresh coconut : 1 part shallot, with chili, Maldive fish, lime juice, and salt to tasteSri Lanka's iconic raw coconut relish — creamy coconut balanced by sharp onion, fierce chili, salty Maldive fish, and a squeeze of lime.
- ponzu1:1 soy sauce : citrus juiceCitrus-seasoned soy sauce: tart, savory, fragrant — the backbone of Japanese cold-service cooking.
- Quandong relish2:1:1 quandong:vinegar:sugar (by weight)Australia's native peach slow-cooked into a sweet-sour bush-tucker relish with pepperberry lift.
- raita2 : 1 : 0.015 : 0.01 — yogurt : base vegetable/herb : roasted cumin powder : salt (by mass)Cooling yogurt condiment that balances heat through acid, fat, and aromatic spice.
- Ranch3 parts buttermilk : 1 part mayonnaise : 1 part sour cream (optional)An American cold emulsified sauce: buttermilk and mayonnaise bound with herbs and garlic.
- Remoulade4:1 mayo : flavoringsMayonnaise charged with anchovy, capers, mustard, and herbs — the cold condiment that elevates boiled beef, crab cakes, and fried seafood.
- romesco1:1:1 bread : almonds : peppers (by wt)Catalan nut-and-pepper sauce; smoky, coarse, nutty, acidic — the defining condiment of the Barceloneta grill.
- Rosolli dressing2 dl whipping cream : 1-3 tsp vinegar : 1 tsp sugar : few drops beetroot juiceWhipped cream soured with a teaspoon of vinegar and blushed pink with beetroot — the Finnish Christmas-table sauce that ties rosolli together.
- Sahawiq ahmar (Bisbas)4 parts tomato : 3 parts red chili : 1 part cilantro : acid & salt to tasteYemen's bright, fiery everyday raw tomato-and-chili table sauce, pounded fresh and spooned over rice, breads, and slow-cooked meats.
- Salată de icre1 part cured roe : ~4–5 parts refined sunflower oil by weight; aerated with sparkling waterRomanian whipped cured-roe spread aerated with sparkling water and stabilized by bread or semolina — a holiday-table foundational condiment rather than a finished salad.
- Salată de vinete2:1 charred eggplant pulp : sunflower oil (by volume); 1 small onion + 1/2 tsp salt per 250 g pulpSmoky charred eggplant pulp emulsified with sunflower oil into a silky, spreadable base for Romanian cold plates and sandwiches.
- Salatat Aswad Mahrousa1 lg aubergine (flesh) : 3 tbsp peanut butter : juice of 5 limes; garlic, cumin, chilli to tasteSudan's smoky answer to baba ganoush, bound with peanut butter and sharpened with lime.
- Salatat Dakwa6–8 tbsp PB : 100 ml water : 3–4 tbsp oil : 1 tbsp malt vinegar : 1 limeSudan's iconic peanut-paste salad: a sweet-tangy emulsion of dakwa, lime and malt vinegar carrying crisp tomato, onion and green pepper.
- salmoriglio2 parts olive oil : 1 part lemon juice (by volume)Southern Italy's raw lemon-garlic-oregano sauce: a loose oil-lemon emulsion with or without anchovy.
- Salo Spread (with garlic and herbs)10:1 salo:garlic (by weight), plus 5% herbs and pepper to tasteA traditional Ukrainian cured-fat spread made by grinding salted pork fatback with raw garlic and fresh herbs, served on dark rye bread.
- salsa brava1 potato : 4–5 garlic : 250 ml oil : 30 ml vinegar : 1 tsp pimentónCold garlic‑and‑pimentón emulsion thickened with boiled potato — the canonical bravas sauce of Madrid tapas bars.
- salsa criolla1:1:1 tomato : onion : bell pepper by weight; 3:1 oil : acidEqual-parts diced tomatoes, onion, and bell pepper with a sharp oil-vinegar dressing.
- Salsa di nociwalnut kernel 5 : breadcrumb 1 : EVO oil 1 : prescinseua/milk 1 (by weight)Cold Ligurian emulsion of walnuts, garlic, bread and olive oil, traditionally pounded in a mortar and used to cloak pansotti.
- Salsa di pinolitoasted pine nuts:basil:garlic:EVO oil ≈ 2:1:0.5:3 by weight; cheese + hot water to loosenA creamy, ivory Genoese cold sauce of pounded toasted pine nuts, traditionally spooned over pansoti, trofie, and other Ligurian pasta.
- salsa golf3 parts mayonnaise : 1 part ketchup (by volume)Mayonnaise loosened and tinted with ketchup — the iconic pink sauce of the Argentine table.
- salsa huancaína250 g queso fresco : 80 g soda crackers : 2–3 ají amarillo (≈80 g) : 100 ml neutral oil; milk to loosenPeru's classic cold cheese-pepper sauce, thickened with starch crackers and bound into a stable emulsion.
- salsa macha2–3 parts oil : 1 part dried chile : ½ part nuts/seeds (all by weight); acid 5–10% of oil weightToasted chiles and nuts infused in oil — a Mexican chile condiment that functions as a versatile flavor base.
- salsa roja70:30 tomato : aromatics + acidRaw blended tomato salsa with chiles, onion, and citrus: the cold sauce that seasons and finishes nearly every Mexican meal.
- salsa verde1 : 3.5 : 1 breadcrumbs : olive oil : wine vinegar (by weight)Pounded parsley, capers, anchovies and garlic bound with vinegar-soaked breadcrumbs and olive oil — the canonical Italian cold sauce for boiled and roasted meats.
- SalvitxadaApprox. 5 parts bread : 2 parts oil : 1 part vinegar : nyora to tasteA bread-thickened Catalan cold sauce from Valls, Tarragona — romesco's leaner sibling, built around toasted bread, garlic, vinegar, olive oil, and nyora peppers.
- Sambal Bajak7:1 chilies : oilCooked Javanese chili‑shallot‑tamarind paste, fried in palm oil until thick and deeply caramelized.
- Sambal Baladoapprox. 3:1:1 chili:tomato:shallot by weight, with oil ≈ 20% of chili weightAn Indonesian cooked chili-shallot-tomato paste fried in oil, salted, and brightened with lime — a versatile base condiment across Minang and wider Indonesian cooking.
- sambal hijauchilies 100 g : shallots 30 g : lime juice 20 g : oil 15 g : garlic 5 gA raw green chili paste where heat, acid, and fat achieve volatile balance in minutes.
- Sambal Kecap3 parts kecap manis : 1 part lime juice (by volume) + aromatics to tasteSweet soy sauce sharpened with lime juice and raw shallots — the table sauce of Indonesian home cooking.
- Sambal Matah100:30:12:5:30 — shallots : oil : chilies : galangal : lime juiceRaw Balinese shallot and lemongrass condiment emulsified with coconut oil — fresh, aggressive, and citric.
- Sambal Oelek1000 g fresh red chilies : 50–80 g salt (≈5–8 % salt by weight)Pounded fresh red chilies and salt — the raw, pungent backbone of Southeast Asian cooking.
- Sambal Terasi100 parts chili : 10 parts terasi : 8–12 parts lime juice : 4–6 parts sugar : salt to finish (by weight)Southeast Asia's essential raw chili-shrimp paste condiment: pounded, not cooked, built on a 10:1 chili-to-terasi ratio.
- Sarsa ng Lechon100g liver : 80ml vinegar : 55g sugar : 35g breadcrumbs : 375ml waterSweet-sour-vinegary Filipino liver-based dipping sauce, the classic companion to lechon and crispy fried pork.
- Sarsang Miso1 tbsp miso : 2 small tomatoes : 1 clove garlic : 1 small onion : 1 tsp vinegar : 1 tsp oilFilipino miso-and-tomato dipping sauce — pungent, umami, and brightened with a final splash of vinegar.
- Satay Peanut Sauce1 : 1 : 0.25 : 0.15 : 0.10 (peanuts : coconut milk : palm sugar : tamarind paste : aromatics by weight)Roasted peanuts bound with coconut milk and the Southeast Asian sweet-sour-salty trinity — the soul of grilled meats from Jakarta to Bangkok.
- satsivi3:1 walnut : liquidCold walnut sauce; Georgian foundation for poultry and fish.
- Sauce Andalouse8:1 — mayonnaise:tomato paste, with minced pepper and shallot at ~½ part each, lemon to tasteBelgium's beloved pink-tinted fry sauce — a tomato- and pepper-perfumed mayonnaise.
- sauce chien3 parts oil : 1 part acidLouisiana Creole cold vinaigrette with green onions, garlic, and vinegar — the finishing sauce for fried catfish, boiled shrimp, and oyster loaves.
- sauce ravigote3 parts neutral oil : 1 part white-wine vinegarCold emulsified herb vinaigrette — the acidic, herby counterpart to mayonnaise in the classical cold-sauce repertoire.
- sauce verte1 yolk : 250 ml oilA watercress-and-spinach mayonnaise — the green emulsion that anchors charcuterie, cold fish, and crudités.
- sauce vierge3 parts olive oil : 1 part lemon juice (by volume) + 2–3 parts tomato dice + aromatics to finishCold Provençal tomato sauce: oil-acid emulsification with raw tomato and fresh basil.
- scallion-ginger oil100 g neutral oil : 50 g total aromatics (scallions + ginger, 4:1 by weight)Hot oil briefly cooked with scallions and ginger—extracts fat-soluble aromatics for a versatile finishing oil.
- Schnittlauchsauce10:1 dairy base:chives by weight + splash lemon + pinch sugar/saltA cold Austrian sour-cream sauce punched up with a heavy hand of fresh chives and a squeeze of lemon.
- Seeni Sambol≈8:1 sliced onion:oil by volume; sugar ≈1:40 to onion (sweetness comes from caramelization, not the sugar)Sri Lanka's slow-braised caramelized onion relish — sweet, spicy, tangy and savory — used as a foundational condiment across the table.
- Senf1 mustard seed : 1 vinegar/water : 0.05 salt; sugar 0.2–0.5 of seed weight; spices to stylePungent German mustard paste built from ground mustard seeds, vinegar, water, salt, and style-driven aromatics — a reusable cold condiment base.
- Shafuut1 tub yogurt : 1 bunch each cilantro, mint, green onion (by volume)Yemeni cold herb-yogurt sauce — a reusable base that becomes the Ramadan classic when poured over luhooh bread.
- Shatat Dakwa3–4 tbsp peanut butter : 50 ml water : 1 lime juice : 1 tbsp chilli powder : 2 tsp saltA fiery, tangy, nutty Sudanese table sauce of emulsified peanut butter, lime and chilli — the everyday condiment of Sudanese dining.
- Shatta1 kg dried chilies : 200 g garlic : 350 mL white wine vinegar : 30 g saltSun‑dried, vinegar‑preserved hot chili paste — the foundational heat component of Egyptian and Sudanese cooking.
- Shito (Shitor Din)~3:2 oil : dried solids (chillies+seafood) by volume; oil dominates as preserving mediumGhana's smoky, oil-rich black pepper sauce from the Ga people, built on dried chillies and dried seafood slowly simmered in vegetable oil.
- Shrimp oil (Fuzhou-style fish sauce)原料:盐=100:16~20; 抽提用5~6%食盐水冲缸Fujianese fermented fish-and-shrimp sauce: salt-cured small sea fish and shrimp are sun-fermented for months, then extracted with salt brine to yield a clear, orange-red, umami-rich liquid seasoning.
- Sichuan Chili Oil100:30–40 oil : flakes by weightHot oil steeped over chili flakes — the distinction that separates a condiment from a cooked preparation.
- Sienisalaatti cream dressing200 ml cream : 1–2 tsp vinegar or lemon juice; ½ tsp sugar; dash white pepperWhipped Finnish cream dressing with salt-cured mushrooms and grated onion — a barely-tangy, cool companion to smoked fish, roe, and dark rye.
- Skagenröra3:1 mayo : crème fraîche; 1:1 shrimp (by weight)Cold Scandinavian seafood cream: a lightened mayonnaise bound with shrimp and sharpened with dill and lemon.
- skordalia1:1:1.5–2 base : garlic : oilPounded garlic emulsified into a starchy base with olive oil — the bold, essential Greek cold sauce.
- Solkadhithin coconut milk : kokum extract ≈ 4:1A pink, tangy coconut-and-kokum emulsion from the western Konkan coast, served cold as a digestive cooler and rice accompaniment.
- Soy Sauce Supreme Base (Si Yao Wong)4:1:16 dark soy : light soy : water, +sugar to tasteThe Cantonese 'King of Soy Sauces' — a versatile dark-umami base used as dip, drizzle, stir-fry seasoning, or braising liquid.
- Sriracha10:1:2:1:3 (chilies : garlic : sugar : salt : vinegar by weight)Fermented chili sauce with garlic, sugar, vinegar, and salt — the most versatile hot sauce in modern cooking.
- Steamed Fish Dressing (Cantonese Hot-Oil Soy Sauce)2:1 light soy : warm water, sugar + Shaoxing wine to taste; hot oil ~3–4 Tbsp per batchDiluted, lightly sweetened light soy bloomed with smoking-hot oil over julienned ginger and scallion — the Cantonese finishing sauce for steamed fish.
- Suka at Toyo1:1 soy sauce (toyo) : cane or coconut vinegar (suka); chiles to tasteThe workhorse Filipino sawsawan — equal parts soy sauce and cane vinegar cut with siling labuyo heat, customizable at the table.
- Sukang may Sili1 cup cane or coconut vinegar : 1–2 tbsp siling labuyoSteeped chili vinegar — the simplest and most essential Filipino table condiment.
- sweet Bavarian mustard1:2:1.5–2 seeds : vinegar : sweetener (by wt.)Mild yellow mustard with noticeable sweetness — the table condiment of Bavaria.
- sweet chili sauce1:1 sugar : vinegar (by weight or volume); chili to taste (≈40–60% of base weight)Sugar, vinegar, and chili in equal balance — the triadic condiment of Southeast Asian cooking.
- Tabia Lalah Manis1:1 kecap manis : kecap asin, plus ~15 sliced bird's eye chilies per 1/2 cup sauceA no-cook Balinese dipping sauce of sliced bird's eye chilies steeped in a 1:1 mix of kecap manis and kecap asin, served immediately.
- Tabikhat bessal1 part onion : 1/3 part olive oil; finish 4:1 lemon:chiliMaghrebi cold-cooked onion relish perfumed with cumin and paprika, brightened with chili and lemon.
- Tahini Sauce1 : 0.5 : 0.5 (by volume or weight) — tahini : lemon juice : water, plus garlic and saltSesame paste emulsified with acid and water — a bitter, bright, pourable foundation for Middle Eastern cooking.
- Tamarind Chutney1:1 tamarind paste : jaggery (by wt); water to coverThe sour-sweet backbone of chaat: tamarind reduced with jaggery, cumin, and a whisper of heat.
- tapenade100 g olives : 20 g capers : 30–40 ml (≈28–37 g) extra‑virgin olive oilCoarse olive‑caper paste: the umami backbone of Provençal and Mediterranean cooking.
- Taramosalata1 part tarama : 1 part bread/potato : 2 parts olive oil : 0.5–0.75 part lemon juiceA pale, silky emulsion of cured fish roe, starch binder, olive oil, and lemon — the signature cold dip of the Greek Lenten table.
- tarator3:1:1 yogurt : cucumber : water (walnuts ~10–15% yogurt weight)Chilled yogurt sauce with cucumber, walnuts, and dill — the Bulgarian answer to summer heat.
- Tartar Sauce1 yolk + 10% mustard : 500–1000 ml oil : 20–25 ml acid, +15–20% pickles/herbsMayonnaise fortified with pickles, capers, and herbs; the canonical cold sauce for fried seafood.
- Thecha150g green chillies : 1/4 cup garlic cloves : 1/2 cup raw peanuts : 1 tsp cumin : 1 tsp saltCoarsely pounded Maharashtrian green-chilli, garlic and peanut condiment — fiery, chunky and built by crushing, never by blending.
- ti-malice1:1 peppers : vinegar (by weight); onion ½× pepper weightVinegar-macerated Scotch bonnets: raw, acidic, incandescently hot.
- Timur Tomato Achar4 tomatoes : 5-7 timur berries : 1-2 tbsp mustard oil (timur ~1/4 tsp per 4 tomatoes)Nepali tomato achar anchored by the citrusy-numbing kick of Himalayan timur (Zanthoxylum armatum) in a mustard-oil-tempered, blended paste.
- Tirk Trey Koh Kong1:1 fish sauce : lime juice, plus pounded garlic, chili, palm sugar, optional MSG (no water)The pounded four-flavor Khmer dipping sauce from Koh Kong province — salty fish sauce, sour lime, sweet palm sugar, and fiery chili-garlic in a single harmonious spoonful.
- Tirokafteri~1 cup feta : 2 roasted red peppers : 2–3 tbsp olive oil : chili to tasteSpicy Greek feta-and-roasted-pepper spread, blitzed smooth with olive oil and chili — the bold, salty cousin of tzatziki on any mezze table.
- tkemali1 kg plums : 6–8 garlic cloves : 30 g dill : saltThe essential sour plum sauce that anchors Georgian cooking.
- Tomato Chutney1 kg tomatoes : 200 g sugar : 200 ml vinegar (scalable by weight; vinegar measured by volume)The foundational sweet-sour-spiced cooked tomato condiment of South Asian cuisine, preserved by vinegar and sugar.
- tonkatsu sauce4:1 ketchup : worcestershire; ~13% mirin/sugar/soyA ketchup-worcestershire emulsion seasoned with mirin, sugar, and soy — Japan's essential fried-cutlet condiment.
- Toyomansi2:1 soy sauce : calamansi juice (adjust to taste; Saveur variant uses 1:1:1 soy:calamansi:vinegar)A Filipino two-ingredient cold dip of soy sauce and calamansi, punctuated by chili heat and aromatics.
- Tucupi~3 kg wild maniva : 1 L water (yields ~1 L tucupi after days of reduction)A toxic-to-treasure Amazonian condiment: yellow manioc root juice boiled for days and seasoned with herbs, prized as the umami backbone of Pará cuisine.
- Tzatziki5:3 yogurt : cucumber by weight; 1–2% garlic; 5–8% oilStrained yogurt bound with salted, squeezed cucumber and raw garlic in olive oil.
- Vinagretetomato:onion 2:1; oil:vinegar 3:1Brazil's bright, finely chopped tomato-and-onion salsa bound with olive oil and vinegar — the universal churrasco table sauce.
- Vinha d'Alhos1:1 wine:vinegar (approx.) with crushed garlic, bay, paprika and chiliPortugal's 'wine and garlic' marinade — an acidified, aromatics-led liquid base used to both tenderize and flavor meats before cooking.
- Worcestershire sauce4 parts malt+spirit vinegar : 2 parts molasses : 1 part tamarind concentrateA fermented British umami condiment — sharp, sweet, salty, and deeply savory — used drop by drop to amplify meats, sauces, and dressings.
- Xató sauce1:1 nuts:oil by weight, 3:1 oil:vinegar, 1 slice bread per ~160 g nutsCatalan cold nut-and-ñora sauce, cousin to romesco, born from the wine-tapping feast.
- Xnipec (Habanero-Relish Salsa)1 onion : 2-3 habaneros : 3 tbsp cilantro : 4 tbsp sour-orange juice : 1/2 tsp saltFiery Yucatecan habanero-onion relish that, as its Mayan name promises, makes you sweat like a dog's nose.
- yakitori tare1 part soy sauce : 1 part mirin : ½ part sake (optional; traditional yakitori-ya include it)Reduced soy-mirin glaze that defines the lacquered surface of Japanese chicken skewers.
- yangnyeom1:1:1:⅓ soy sauce : sweetener : minced garlic (vol) : sesame oilSoy sauce, sugar, and garlic united with sesame oil — the omnipresent Korean marinade and finishing sauce.
- zacuscă1 kg roasted veg : 150–200 g onion : 100–150 g tomato : 100–120 ml oilRoasted eggplant and peppers chopped coarse, cooked in oil with onions and tomatoes — Romania's autumn staple condiment.
- Zhenjiang xiangcu (Chinkiang black vinegar)100:20:6 glutinous rice : wheat bran : qu starter (by mass), +1% saltThe deep, malty, umami-leaning Chinese black vinegar that anchors dipping sauces and braises — built on glutinous rice, wheat bran, and a long, two-stage fermentation.
- zhug1:1 chilies : herbs (by weight); 6–8 garlic cloves per 250 g; oil to coverYemenite raw chili-herb sauce: the foundational heat delivery system for an entire culinary tradition.
Aromatic bases & spice pastes
196- Achari Masala3:2:1:2:1 fennel:nigella:fenugreek:cumin:mustard + red chilli, amchur, asafoetidaThe pungent seed-and-chilli blend that captures the bold flavor of Indian pickle in a reusable dry powder.
- achiote oil30 g annatto seeds : 250 ml neutral oil (~1:8 by weight)Annatto seeds steeped in oil yield a scarlet fat that colors and flavors from the inside out.
- adobo base1:1:0.5 soy sauce : cane vinegar : water by volume; aromatics per 100 g proteinSoy sauce and cane vinegar braise; the defining flavor matrix of Filipino cooking.
- adobo paste1:1:1 by volume: garlic : soy sauce : vinegarThe soul-base of adobo: caramelized garlic unified with vinegar, soy, and whole spices into a paste that seasons and tenderizes before cooking even begins.
- Adviehrose petals 2 : cinnamon 2 : cardamom 0.5–1 : cumin 1–2 : black pepper 0.25 : turmeric 0.5–1 (variable by style)Persia's gentle, floral-sweet warm-spice blend built on rose petals, cinnamon and cardamom.
- Ají Panca Paste1 lb dried ají panca : 2 tbsp vegetable oil + water to blend + salt to tasteSmooth, smoky, mildly hot Peruvian chile paste built on rehydrated dried ají panca, held together with a thin veil of oil for body and shelf life.
- Ají Rojo Molido y Frito38 dried vainas (≈½ lb) : 1 cup water : 2 garlic cloves : ¼ cup oilA deep ruby-red Bolivian chili paste of rehydrated ají vainas, garlic, cumin, and oil — the workhorse aromatic base behind Bolivian soups, stews, and rice dishes.
- Alboronía2:2:2:1 eggplant : green frying pepper : ripe tomato : pumpkin, by weightThe Moorish 'mother of all pistos' — an Andalusian vegetable stew in which pumpkin and eggplant share the stage with tomato and pepper, bound by olive oil and coloured with pimentón.
- aliño3 parts olive oil : 1 part acid (by volume); 1–3 garlic cloves per 50 ml total liquidCrushed garlic emulsified into olive oil and acid — Spain's universal seasoning base.
- Anticucho Marinade Base1 : 0.5 : 1 ají panca paste : red wine vinegar : oil, plus toasted garlic, cumin, oregano, achioteA smoky-fruity ají panca marinade paste that seasons and tenderizes proteins for Peruvian-style grilling.
- Aush Spiced Meat Base1 lb ground meat : 4 medium onions, plus 2 tsp turmeric + 1 Tbsp dried mint per poundA quickly browned ground meat-and-onion foundation, perfumed with turmeric, garlic, and dried mint, that gives Persian aush its deep, earthy savor.
- awaze100 parts berbere : 10–15 parts mitmita : 35–45 parts fat (niter kibbeh or neutral oil)Cooked berbere in fat — the aromatic engine of Ethiopian stews.
- Azerbaijani herb mixture (göy otu)3:2:1.5:1 cilantro:parsley:dill:mint + tarragon & basil to tasteThe fresh green foundation of Azerbaijani cookery: a finely chopped blend of cilantro, parsley, dill and mint, extended with tarragon, basil or sorrel depending on the dish.
- Bagoong Base1 bagoong : 1.5–2 aromatics : 0.5 fatFermented crustacean paste that delivers concentrated umami; bloomed with aromatics before use.
- Baharat40:30:20:8:5:5:3 black pepper : cumin : coriander : cardamom : cloves : cinnamon : nutmegThe Arab world's default seasoning: black pepper-forward warmth with layered complexity from cumin, coriander, and sweet spices.
- Balachaung4:1 shallot:shrimp by volume; ~3 cups frying oil per 4 cups shallots (most drained off)A long-keeping Burmese aromatic base of crisp-fried shallots, dried shrimp, garlic, ginger and chilies used to season rice, noodles and salads.
- Basa gedeBy weight ~5:3:1.5:1.5 shallot:garlic:chili:ginger; dry spices + oil ~10–15% of pasteThe Balinese 'mother sauce' — a comprehensive fresh aromatic paste bloomed in oil to underwrite virtually every savory dish in the cuisine.
- battuto1 : 1 : 1 (onion : carrot : celery by weight)Italian aromatic base: equal parts onion, carrot, celery, minced fine.
- berbere paste3 parts dried chilies : 2 parts toasted spice blend : 1 part fat (oil or niter kibbeh)The soul-deep red paste that defines Ethiopian cooking—built on dried chilies, toasted spices, and bound fat.
- Biber salçası12 large peppers : ~4 tbsp olive oil : ~4 tbsp lemon juice : ~6 tsp paprika : 1–2 tsp saltTurkey's concentrated red-pepper equivalent of tomato paste — smoky, sweet, sometimes spicy, and built by drying or charring peppers until their flavor collapses into a thick, aromatic base.
- BiristaOnions : Oil = 1 : enough to cover (approx. 1:4 by volume)Crispy golden fried onions that form the flavorful base for biryanis, kormas, and pilafs.
- Blackening spicepaprika 6 : salt 5 : onion 2 : garlic 2 : cayenne 2 : white pepper 1 : black pepper 1 : thyme 1 : oregano 1Paprika-forward Cajun dry rub designed to char into a dark, smoky crust when seared at very high heat.
- Bokharat12:12:12:6:6:2:2:1 pepper:paprika:cumin:coriander:cloves:nutmeg:cinnamon:cardamomThe quintessential Middle Eastern all-purpose warm spice blend, balancing sweet, smoky, earthy, and peppery notes in a single pinch.
- Borscht Zapravkabeet:carrot:onion 5:2.5:2 by weight; tomato paste 30% of beet weight; oil ~10%The sweet-sour, color-anchoring beet-and-tomato concentrate that lets a cook assemble a pot of borscht in minutes rather than hours.
- bouquet garni1 bay : 1–2 sprigs thyme : large handful parsley stemsThe herb bundle that seasons everything it touches, then disappears without a trace.
- bumbu base genepAromatics 2 : Coconut oil 1, terasi 1–2%The aromatic soul of Balinese cooking: a coconut-oil-bound suspension of shallots, ginger-family roots, turmeric, and chilies ground to a fragrant paste.
- Bumbu betutu~2:1 fresh aromatics (shallots/garlic) to 1 rhizomes (turmeric/ginger/galangal/wild ginger); 4-6 chilies + 2-3 candlenutThe 'complete spice' backbone of Balinese cuisine — a raw, ground rhizome-and-chili paste that seasons everything from lawar to slow-roasted betutu.
- Bumbu Dasar Kuning2:1:0.4 shallots:garlic:fresh turmeric by weightA vibrant turmeric-laced spice paste forming the aromatic backbone of many Indonesian yellow dishes like soto ayam and nasi kuning.
- Bumbu Dasar Merah2:1:2.4 shallots:garlic:red chili by weightA fiery red spice paste that forms the aromatic foundation of iconic Indonesian dishes like rendang and nasi goreng.
- Bumbu Dasar Oranyered chilies : fresh turmeric ≈ 2:1 by weight; shallots + garlic form the aromatic bulkIndonesian hybrid spice paste combining turmeric's golden earthiness with red chili's heat for a balanced orange foundation.
- Bumbu Dasar Putih5:2:1 shallots:garlic:candlenuts (by weight), plus oil, coriander, saltThe mild, pale Indonesian aromatic paste used as the gentle foundation for soups, braises, and coconut-milk dishes.
- Bumbu Gulaishallot 2 : garlic 2 : ginger 1 : galangal 1; turmeric + candlenut to thickenGolden-yellow Sumatran wet spice paste — shallot-, garlic-, and turmeric-forward — used as the aromatic base for gulai (curry-stew) dishes.
- Bumbu Rendang6:3:2:2:1 chili:shallot:garlic:ginger:candlenut + turmeric, galangal, lemongrass, corianderThe Minangkabau aromatic paste that becomes rendang when slow-cooked in coconut milk.
- Burmese curry paste (onion-garlic-ginger paste)4 large onions : 2-3 heads garlic : 5-6 in ginger : 120 ml oil + cayenne/paprika for colorA slow-cooked onion-garlic-ginger oil paste reddened with chili and paprika that is the universal base for Burmese curries.
- BzarEqual parts coriander, cumin, peppercorn; ½ part dried red chili; ¼ part ground turmeric and ginger by volumeAn earthy, fragrant Emirati spice blend—part garam masala, part baharat—that seasons everything from rice to grilled meats.
- Cafreal masala~3:1 fresh coriander:green chillies by weight; ~1:1 vinegar-to-spice volume for pourable pasteGoan-Portuguese green herb-and-spice paste built on fresh coriander and green chillies, used to marinate and cook Chicken Cafreal and similar dry-spiced meats.
- Cajun seasoningPaprika 3 · Garlic 2 · Onion 2 · Cayenne 1 · Black pepper 1 · Salt 1 · Thyme 1Smoked paprika-forward dry blend: the standard seasoning layer of the Cajun pantry, convertible to wet paste.
- Cape Malay Curry Powder3:2:2:2:2:1 coriander : turmeric : cardamom : cumin : fenugreek : minor seedsThe golden, coriander-dominant toasted spice blend that defines Cape Malay cuisine — earthy from turmeric, sweet-warm from cloves and fennel, and gently pungent.
- Cape Malay Geelrys (Yellow Rice)2.5:1 liquid:rice (e.g. 625 ml stock to 250 ml rice)Cape Malay golden rice scented with cinnamon, cardamom, cloves and turmeric, dotted with sweet raisins — the classic bobotie partner and a festive aromatic base for South African plates.
- Caruruokra : dried shrimp : dendê oil ≈ 10 : 2 : 1 by weight, aromatics and nuts to tasteAfro-Brazilian okra-and-shrimp aromatic paste from Bahia, bound with dendê oil and nuts, the building block of acarajé filling and festive Bahian cookery.
- Chakalaka1:1 tinned tomatoes:baked beans + 1 onion + 1 green pepper + garlic + ginger + 2 tbsp curry powderSouth Africa's tomato-and-bean mother-sauce relish, built on sweated onion, garlic, ginger and curry powder.
- Chettinad masalaCoriander : Dry red chilli : Fennel : Black pepper : Cumin : Star anise : Clove : Bay leaf ~ 5:2:5:5:4:1:1:1 by weightThe signature dry spice blend that defines Chettinad cuisine, built on roasted coriander, dry red chilli, fennel, star anise, cinnamon, and clove.
- Chicken Inasal Marinade1:1 coconut vinegar : calamansi; basting 3:5 annatto oil : margarineTangy, citrusy Bacolod marinade of coconut vinegar, calamansi, lemongrass, and garlic, finished with an annatto-margarine basting oil — never soy sauce.
- Coconut paste (ground)~3:1 fresh grated coconut:water by weight (1 shredded coconut ≈ 1 cup water)A coconut-and-water grind that is the unifying base and thickener of South/West Indian curries — raw-blended for pale, fresh gravies or roasted for smoky Keralan and Chettinad masalas.
- dou chi jiang (Hunan fermented black-bean chili sauce)1 cup douchi : 3/4 cup tea/rapeseed oil, plus 2 tbsp duo jiao, 1 tbsp ginger, 1 head garlicSalt-aged black soybeans bloomed in tea oil with Hunan's chopped pickled chilies, garlic and ginger — Hunan's signature umami-chili base.
- Doubanjiangbroad beans : erjingtiao chilies ≈ 1:2 by weight; salt 15–22 g per 100 g finished pasteThe fermented broad-bean-and-chili soul of Sichuan cuisine: a slow-aged, salt-cured paste that seasons and aromatizes an entire dish in one dollop.
- doubanjiang base1:2 to 1:2.5 doubanjiang to oil (by weight)Sichuan cooking's essential bloomed paste foundation, unlocking doubanjiang's deep, complex flavor through controlled fat-cooking.
- dry-brine cure2–3% salt : proteinSalt and sugar on the surface — osmosis does the rest.
- Dum Dough Seal (Atta Bandh)2:1 atta:water (by volume), stiff kneadA stiff wheat-flour-and-water paste rolled into ropes and plastered around a pot's lid to trap steam during the Persian-rooted dum (breath) slow-cook.
- Duo Jiao (Chopped Fermented Chili)10:1 chili:salt by weight; 1 splash baijiu + pinch sugar per batchHunan's signature salt-fermented chopped chili paste — the chili-cured equivalent of a kitchen starter, lacto-fermented for a hot, tangy, deeply savory base.
- duxelles10 : 1 : ½ mushrooms : shallots : butter by weightMushroom paste: concentrate flavor by driving off water.
- Epis2:1 onion : pepper; ½:1 garlic; ~20% herbs; ~8% fat; ~2% acid, by weightThe backbone aromatic paste of Haitian and Latin Caribbean cooking — blended aromatics that perfume and anchor soups, rice dishes, and braises.
- Eru sauce base2 vol shredded eru : 1 vol waterleaf; ~1/4 cup palm oil per 4 cups combined greensCameroonian green-leaf and palm-oil aromatic base from Bayangi cuisine, used as a scaffolding for eru/afang soups and stewed-greens dishes.
- Escabeche Aromatic3:1 oil to vinegar (by volume); 150–200g aromatics per 100ml oilSofrito-style aromatics bound with vinegar; the soul of Spanish preservation technique.
- Falafel Mix (Chickpea-Fava Herb Batter Base)3C dried chickpeas : 1 lg onion : 4 garlic : 1C parsley : ½C cilantro : 2t cumin : 1t coriander : 1t sodaAn uncooked chickpea-fava-herb batter, rested then portioned and fried into crisp Middle Eastern falafel.
- Freekeh1 cup cracked freekeh : 1¾ cups broth (1:2 by volume for whole grain)Smoke-roasted immature durum wheat simmered in broth into a chewy, nutty base grain.
- Garam Masala Paste100 g toasted whole spices : 30–40 ml liquid : 10–15 g fat (optional)Toasted whole spices ground to a spreadable paste with a trace of liquid — the flavor foundation of North and West Indian cooking.
- Ghanaian Aromatic Base (Three Kings / G&G&O)3 parts aromatics (ginger:garlic:onion) : 1 part scotch bonnet : ~1/4 part oilGhana's make-ahead flavor backbone — ginger, garlic, onion, and scotch bonnet blitzed with oil into a jarred paste ready to drop into any stew or soup.
- Gheymeh8:6:1 meat:onion:tomato paste by weight, +1 tsp turmeric + 2 tsp coriander per lbPersian stew foundation of caramelized onion, ground meat, and tomato paste bloomed with advieh — the reusable flavor core of Khoresh Gheymeh.
- Ginger-Scallion-Garlic Aromatic Base3:2:1 ginger:scallion:garlic by weightThe Chinese aromatic trinity — ginger, scallion, and garlic — that delivers warmth, pungency, and fresh allium lift to virtually any wok-cooked dish.
- Ginger–Garlic Paste1 part ginger : 1 part garlic (by weight)Equal parts fresh ginger and garlic, ground to a smooth paste with a pinch of salt; the essential aromatic foundation for curries, stir‑fries, and marinades.
- Ginisang Bagoong400 g bagoong : 4 cloves garlic : 1 onion : 1 tomato (opt) : 3-4 tbsp sugar : 1 tbsp vinegarCaramelized Filipino sautéed fermented shrimp paste — a sweet-salty umami base built on bagoong alamang with garlic, onion, sugar, and vinegar.
- gochujang base1 part fermented soybean : 1 part sweet-rice paste : 2 parts gochugaru (by mass)Rice, soybean, and chili in balance — cooked to use today.
- Goda Masala8:2:7:6 coriander:cumin:sesame:coconut + dagad phool + warm whole spices (clove, cinnamon, cardamom)Maharashtrian sweet-aroma spice blend built on coconut, sesame, and stone flower.
- Gravlax cure (graavilohi suolaus)2:1 salt:sugar by weight; ~50g dry cure per kg salmon filletA Scandinavian dry-cure base of salt, sugar, and dill for cold-curing raw salmon.
- Green Kroeung≈3:3:2:1.5:1:1 lemongrass:shallots:garlic:galangal:green chili:slak sak; turmeric minimalCambodia's green herbal paste built on lemongrass, galangal, fresh green chili, and wild betel leaf.
- green seasoning3 parts fresh herbs : 1 part aromatics (by weight) : 0.2 part lime juice : 0.2 part oil (by volume)The herb‑paste foundation of Caribbean cooking, built on a 3 : 1 herb‑to‑aromatic ratio with lime acid and oil to carry the flavours.
- harissa100 g dried chilies : 10 g garlic : 5–8 g toasted cumin + coriander (combined) : 100 ml olive oil : 2 g saltNorth Africa's foundational chili-garlic spice paste: dried chilies, garlic, cumin, coriander, olive oil.
- Holy Trinity1 part onion : 1 part celery : 1 part green bell pepper (by weight or volume)Onion, celery, and green bell pepper, sweated in fat — the aromatic soul of Cajun and Creole cooking.
- Hongzao (Red Yeast Rice Lees)~1 kg glutinous rice + 3 Tbsp red yeast rice + 2 sweet & 2 strong yeast cakes + small bottle rice wineThe wet, brick-red lees of red yeast rice wine — a tangy, mildly boozy fermented paste used as a flavoring base and natural colorant in Foochow cooking.
- Hrous Gabsi1:1 salt-pickled onions : dried red chili powderTunisian Gabès chili paste defined by 1:1 salt-pickled onions and dried chili — the onion-ferment cousin of harissa.
- Hyderabadi Biryani Masala2:1:1 coriander:cumin:fennel base; warm aromatics ~5% eachA roasted, sieved whole-spice powder built on a 2:1:1 coriander–cumin–fennel backbone and lifted by stone flower, shahi jeera, mace and black cardamom — the signature aromatic base of Hyderabad's layered biryanis.
- IruSeeds fully covered by water; salt to taste for storage (no fixed weight ratio)Fermented African locust bean seeds — West Africa's pungent, umami-rich seasoning backbone.
- Jeow Bong1 dried chili : 1.4 garlic : 5 shallot : 1 galangal by weight; palm sugar, tamarind and fish sauce balanced to tasteLao's glossy, sweet-sour-spicy buffalo-skin chili paste from Luang Prabang, eaten by the spoonful with sticky rice.
- Jerk Paste1:1 allspice : bonnets; ½ thyme; ¼ each garlic, ginger; ~⅛ oilAllspice and Scotch bonnet — the twin pillars of Jamaican jerk — bound in a punchy, herbal paste that both seasons and chemically tenderizes.
- Jhaneko Tel (Nepali Achar Tempering)~4:1 mustard oil:fenugreek seed by volume; off-heat turmeric + chili finishSmoking-hot mustard oil bloomed with fenugreek, seasoned off-heat with turmeric and chili — the pungent oil poured over Nepali achaar.
- Kaju-Badam-Nariyal Paste1:1:1 soaked cashews : blanched almonds : grated fresh coconut + whole-spice quartetA 1:1:1 cashew-almond-coconut paste bloomed with whole Nawabi aromatics, used to thicken and perfume Mughlai gravies.
- Kala MasalaNo fixed ratio — defined by deeper roast; typical family range ~8:1:4 coriander:sesame:cuminMaharashtra's deeply roasted whole-spice powder from Khandesh — the darker, smokier cousin of Goda Masala that flavours aamti, usal and bharli wangi.
- Kanda Lasun Masala5:2:3 onion:garlic:dry-roasted-spice blend (yields ≈1 kg paste)Slow-caramelised onion and garlic ground with dry-roasted whole spices — the umami-and-heat backbone of Maharashtrian home cooking.
- khua paste3:2 shallots : chilies by weight; ~10% fermented shrimp pasteDry-roasted aromatics pounded to a charred, coarse paste — the soul of Lao and Isaan cooking.
- Korma Base2:1 fried onion : yogurt/tomato (raw onion ~3x vol before frying)Slow-fried golden onion reduced with yogurt/tomato and bloomed mild spices — the reusable korma foundation.
- korma paste100g fried onions : 50g nuts/seeds : 50g yogurt or creamA nut-thickened, yogurt-bound aromatic paste of bloomed spices and caramelized onions that gives korma its characteristic silky, fragrant body.
- kreung3:2:2:1.5:1 — chili:lemongrass:shallot:galangal:turmeric (plus kaffir lime, garlic, shrimp paste, palm sugar)Pounded aromatic paste; the aromatic engine of Khmer cooking.
- La rou (Hunan smoked-cured pork)1 kg pork belly : 30 g coarse salt : 30 g baijiu : 20 Sichuan peppercornsSalt-cured, wind-dried, and hardwood-smoked pork belly that anchors the smoky, savory identity of Hunanese cooking.
- Lagman Üsük1 part lamb : 2 parts mixed vegetables (tomato, pepper, celery, onion, garlic) by volumeThe cumin-perfumed lamb-and-vegetable relish that crowns Uyghur hand-pulled laghman, doubling as a base sauce for other Central Asian noodles.
- Laksa Paste3 shallots : 2 dried chilies : 1 lemongrass : ½ galangal (by weight); belacan 8% of totalThe fermented-shrimp-scented, chili-forward aromatic base that defines every bowl of Malaysian and Singaporean coconut-laksa.
- Lecsó2:1 peppers:tomatoes by weight; 1 part onion to ~4 parts peppers; fat to cover; paprika & salt to tasteHungary's summer pepper-and-tomato stew that doubles as the country's most adaptable vegetable base.
- lemongrass-galangal paste3 : 1 : 1 : 1 : 0.5 (lemongrass : galangal : shallots : garlic : salt by weight) + 10–15% liquid as neededThe floral-citrus backbone of Thai cooking, marrying lemongrass and galangal into a versatile aromatic paste.
- Levengi stuffing1 cup walnuts : 1 large onion : ½–1 cup dried fruit : 2–3 tbsp sour-plum pasteA Talysh-Azerbaijani walnut, onion and sour-plum stuffing base designed to flavor and moisten whole fish or poultry during roasting, especially for Nowruz and celebratory meals.
- Liuyang douchi (fermented black beans)100:2 beans:water (wet-steam); 3% Aspergillus seed by bean weight; 0.4% baijiu by finished weightAn unsalted, sun-dried Aspergillus-fermented black soybean from Hunan, raisin-like in texture and intensely savory in aroma.
- Massa de Pimentão≈6 large red bell peppers : ¼ cup olive oil : ¼ cup dry red wine (salt-cured)Salt-cured red bell pepper paste — Portugal's foundational aromatic seasoning base for marinades, stews, and sauces.
- Massaman Paste50:40:18:30:5 (chilies : alliums : fresh aromatics : toasted spices : shrimp paste)Thai curry paste built with toasted whole spices; the warm, earthy foundation of Massaman curry.
- matignon1:1:1 onion:carrot:celery by weightEqual-parts onion, carrot, celery sweated in butter to a soft, translucent paste of sweetness
- Mirepoix2 : 1 : 1 (onion : carrot : celery, by weight)Two parts onion, one part each carrot and celery — the aromatic bedrock of French cuisine.
- Mulah Ni'aimiyaYogurt : peanut butter : flour ≈ 1 : 0.15 : 0.15 by volume; spice blend ≈ 1 tsp per cup yogurtSudanese yogurt-peanut sauce scented with cinnamon, black pepper and coriander, poured over asida or kisra.
- Musakhan Onion-Sumac Base1 kg onions : ½–1½ cups olive oil : 2–3 Tbsp sumac + 1 tsp allspiceSlow-sweated onions steeped in sumac, olive oil, and warm spices — the soul of musakhan.
- nikiri1 part soy sauce : 1 part mirin : 1 part sake (by volume); optional up to ½ part dashi or water for bodyWarm brushed soy-mirin glaze for nigiri: the finishing touch that unites the fish and rice with umami and sheen.
- Obe ata (red pepper stew base)~3 cups tatashe : 1 onion : 2 scotch bonnets, fried in ~1/4 cup palm oilNigerian fried red-pepper base — the fiery, oil-floated building block of Yoruba cooking.
- OgiriNo fixed ratio — seeds are fermented whole after boiling; quantity determined by seed typeIgbo fermented oil-seed paste; the umami backbone of egusi, bitter leaf, and oha soups.
- onion-tomato masala1 kg onion : 500 g tomato : 80–100 g fatThe cooked, jammy onion-tomato-spice paste that is the starting point of virtually every North Indian and Pakistani braise.
- Palapa1:1:1 sakurab:ginger:chili + salt; toasted 1:1 with grated coconutThe Maranao aromatic base of pounded sakurab, ginger, and bird's-eye chili — toasted with coconut — that seasons nearly every savory dish in Lanao cuisine.
- Palusami5-6 young taro leaves : 1/2 cup thick coconut cream : 1 small onion + pinch salt per parcelYoung taro-leaf pouches gently steamed from within by coconut cream and onion.
- panang paste4:2:2:0.5 chilies:peanuts:aromatics:shrimp pasteThai curry paste thickened and nuttified with roasted peanuts; the richest and mildest of the Thai curry bases.
- panch phoron1 : 1 : 1 : 1 : 1 (cumin : brown mustard : fenugreek : fennel : nigella)Equal-parts whole five-spice blend, bloomed in fat to build Bengali cooking's aromatic foundation.
- Phanaeng (Panang) curry paste2 parts fresh aromatics : 1 part dried chilies : 1/2 part roasted peanutsA nutty, mildly spiced Thai curry paste — red curry's richer, sweeter cousin, ready to bloom in coconut cream.
- Pilau Masala4:3:2:2:2:1 cumin:cardamom:coriander:peppercorns:cinnamon:cloves by volumeA fragrant Swahili Coast whole-spice blend, dry-toasted and freshly ground, that gives Kenyan and Zanzibari pilau rice its signature warm, layered aroma.
- Piperadeequal parts green pepper:onion:tomato by volume, fat ~1/4 of vegetablesSlow-cooked Basque aromatic of onions, peppers, tomatoes, and Espelette pepper — the building block of Basque home cooking.
- PistoApprox. 4:3:2 vegetables (tomato + squash + pepper) : onion : olive oil by volumeSpain's stewed vegetable foundation — a slow-cooked tomato-pepper-squash base that becomes a side, a sauce, or a meal.
- Plov base (soğan qovurması)~1 kg onion : 4-8 tbsp clarified butter, salt to tasteAn amber onion-and-ghee foundation that gives Azerbaijani plov its sweet, savory depth before any other ingredient enters the pot.
- Pörkölt alap1 kg onion : 100 g lard : 3 tbsp sweet paprika : 2 tomato + 1 bell pepperHungary's soul base — slowly sweated onions, off-heat bloomed paprika and tomato-pepper, the reusable foundation of pörkölt, gulyás and paprikás.
- Posto Bata1/2 cup poppy seed : 2-3 green chilies : pinch salt : 1 tsp mustard oilThe silken, nutty poppy-seed paste at the heart of Bengali cookery — ground posto bound with green chili and dressed with mustard oil.
- Prahok~10 kg freshwater fish : 1–1.5 kg sea salt; ferment 1 month–2 yearsCambodia's beloved fermented freshwater fish paste — a pungent, salty, deeply umami seasoning that underpins Khmer cuisine.
- Preboggion7+ wild herbs: 2 primary (caccialepre + grespino) + 5 supporting, roughly equal volumeThe Ligurian 'boil-before' foundation of wild herbs — the green backbone of pansotti, Easter pies, minestrone and anchovy sautés.
- Qazı3:1 horse rib meat : horse fat, stuffed into 1 length cleaned intestineA Central Asian/Turkic cold-smoked horse-meat sausage in intestine casing, salt-brined and low-temperature smoked — used as a celebratory base protein sliced onto plates or built into noodle and ceremonial dishes.
- Ras el Hanout1:1:1 warm : earthy : heat (by weight)The signature multi-spice blend of North African spice merchants — a balanced composition of warmth, earthiness, and controlled heat.
- Rasam podiApprox. 4:2:1:1:½:¼ by volume — coriander seed : toor dal : black pepper : cumin : dry red chilli : asafoetidaA roasted-and-ground South Indian spice powder built on coriander, lentils, pepper and cumin that gives rasam its signature warm, pungent aroma.
- recado negro4:1 dried chili : achiote; spices ≈20% of chili; acid 5–8%; fat 5–10%Smoky charred‑chili and achiote paste, the black soul of Yucatán cooking.
- recado rojo100 g seeds : 15 g spices : 60 ml acid : 4 g salt : 4 garlicYucatecan achiote‑based seasoning paste; primary colorant and flavor foundation for cochinita pibil, salpicón, and escabeche negro.
- recaíto4 parts culantro : 2 parts onion : 1 part garlic : 1 part cubanelle pepperPuerto Rico's essential herb paste — culantro-dominant, alliums-backed, the aromatic heartbeat of the kitchen.
- Recheado Masala4 : 2 : 1 : 1 : ½ (chilies : toasted spices : tamarind : garlic : turmeric by weight)Goa's foundational red paste: chilies, toasted spices, tamarind, garlic — the soul of coastal spice cooking.
- Red Fermented Bean Curd (Nam Yue)1 kg firm tofu : 50 g red yeast rice : 200 ml rice wine : 80 g salt : 30 ml sesame oil : 20 ml vinegarWine-red cubes of aged tofu seasoned with rice wine, salt, sesame oil, and vinegar — Hakka cuisine's secret weapon for cutting richness and staining dishes crimson.
- Red Kroeunglemongrass:galangal:turmeric:dried-red-chili ≈ 2:1:1:1 by weight; shallots ≈ 3x galangalCambodia's red aromatic paste — lemongrass, galangal, garlic, shallot, dried red chilies, and kaffir lime pounded into a fragrant, brick-red base.
- Red yeast rice (koji grain)1:6 wt. red-yeast inoculant : steamed glutinous rice (~30°C inoculation temp)Ancient Fujianese koji grain — rice inoculated with Monascus purpureus mold — yielding a natural ruby-red dye, savory ferment, and the foundation of Chinese red rice wines and red-cooked dishes.
- refogado1:3–4 fat : onion (by weight)Onions and fat, slowly coaxed to sweetness — the aromatic soul of Lusophone cooking.
- Refrito de cebolla (Ecuadorian sofrito)2 Tbsp fat : 1 onion : 2 cloves garlic : 2 tsp cumin : 1 tsp achiote; salt to tasteThe achiote-tinted onion–garlic–cumin sauté that anchors nearly every traditional Ecuadorian pot.
- rempah3:1:1 shallots : garlic : galangal/ginger by weightSoutheast Asia's aromatic foundation: a pounded, fried spice paste of shallots, rhizomes, chilies, nuts, and fermented shrimp paste that perfumes and builds entire cuisines.
- Rempah Asam Pedas5:3:2:1:1 dried chillies:shallots:garlic:belacan:tamarindMalaysian sour-spicy spice paste of dried chillies, shallots, garlic, ginger, toasted belacan and tamarind — the building block of every Asam Pedas dish.
- Rempah Empat Beradik1:1:1:1 cinnamon:star anise:cardamom:cloves (by weight, whole)The four sibling dry spices — star anise, cinnamon/cassia, cardamom, and cloves — that perfume virtually every Malay curry, soup, and stew.
- Rempah Garam Assam~6:4 aromatics(chillies+shallots+galangal+garlic) : 1 tamarind pulp : pinch saltA salted, tamarind-laced rempah paste — the sour backbone used to build many Malay and Peranakan dishes.
- Rempah Kuning4:4:1:1 shallots:garlic:fresh turmeric:galangal by weight; chillies, candle nuts, lemongrass and belachan to tasteThe yellow, turmeric-laced spice base that powers Nonya curries, Indonesian gulai and Malaysian soups.
- Rempah Lemak2:1 cooked-rempah: coconut-milk by volumeThe coconut-enriched rempah that gives lemak curries, curries and laksas their perfumed, creamy depth.
- Rempah Titek5 candlenuts : 3-5 dried chillies : 50g belacan : 150g shallotsThe signature four-ingredient Nyonya paste of candlenuts, shallots, dried chillies and belacan that underpins Peranakan curries, soups and stir-fries.
- restaurant curry gravy3 : 2 : 1 (onions : tomatoes : oil by weight, uncooked); liquid added at 2–3× oil volume after bhunaoThe secret engine of Indian restaurant cooking: caramelized alliums and double-cooked tomatoes reduced to a deeply flavored, oil-glazed foundation.
- Roasted wattleseed1:1 whole seed to flour (by weight)Australia's 'coffee bean' — roasted Acacia victoriae seeds milled into a nutty, chocolate-coffee flour for sweet and savoury builds.
- Rourou1 part shredded young taro leaves : 1 part coconut milk by volume, cooked with 10% aromaticsSilky stewed taro leaves bound with coconut milk — the foundational green base of Fijian home cookery.
- Rye porridge filling (riisipuuro täyte)1 : 1 : 4 rice : water : milk (by volume); 1 tsp salt per 2 dl riceThick Finnish rice porridge (no rye), cooked water-then-milk, used as a spoonable filling for Karelian pasties and stuffed vegetables.
- Sabzi Base1 lb spinach : 1 bunch scallions : small handfuls cilantro & dill : 1–2 Tbsp oil : lemon + pepperA bright, herby Persian-style green base that delivers vegetal depth and freshness to any savory dish it joins.
- sachet d'épices1 bay leaf : 6–8 black peppercorns : 1 sprig thyme per 1 L liquidWhole spices in a removable cloth packet — aromatic infusion without clouding.
- Samaki wa Kupaka Paste4 c coconut cream : 5 cloves garlic : 3 chilies : 1/2 tsp each turmeric + curry : 2 tbsp tamarindA thick, creamy Swahili coconut-chili-tamarind aromatic paste used to coat grilled fish or enrich seafood and vegetables.
- Sambal Base3:1 chili : aromatics; ½ part oilCooked chili-aromatic-fat paste; the aromatic backbone of Southeast Asian cooking.
- Sambal Tumisapprox. 1 part dried chilli : 4 parts shallots : 1/2 part garlic : 1/3 part belacan : 2.5 parts oilSlow-fried dried-chilli, shallot and belacan paste cooked to pecah minyak and balanced with tamarind and palm sugar.
- Sambar podi4:2:1:1:0.5 coriander:toor dal:chana dal:red chilli:fenugreekThe signature roasted lentil-and-spice powder of South India that gives sambar its deep, layered, earthy fragrance.
- Saraman KroeungEqual-volume fresh aromatics (lemongrass:galangal:garlic:shallot) + ~1/3 vol roasted dried-spice blend (cardamom:cinCambodia's most elaborate kroeung: yellow-kroeung aromatics layered with a dark, dry-roasted whole-spice blend for the famed Saraman curry.
- Satay Marinade3 parts roasted peanuts : 2 parts aromatic base : 1 part tamarind-sweet-seasoning liquidSoutheast Asia's foundational peanut-aromatic paste for grilled meat, balancing roasted nuttiness, caramelized sweetness, sharp acid, and charred depth.
- Sauce d'arachide (peanut paste base)2:1 ground-roasted peanuts : water (by weight), plus 10% aromatics by weightSlow-roasted, stone- or blender-ground peanuts worked into a thick, pourable paste with aromatics — the structural and nutty backbone of the entire West African mafé/arachide family.
- Sazón Dominicano2 cubanelle : 1 red onion : 3 garlic : herbs & bija to tasteThe raw, annatto-tinted aromatic paste that seasons virtually every Dominican dish.
- Scallion-Ginger Base2 parts scallions : 1 part ginger (by weight); 10–15 % neutral oil (by total weight)The foundational bright-aromatic paste of Cantonese cooking: raw ginger and scallion grated to a fragrant, oil-bound pulp.
- shawarma spice base7:3 spices : oil by weightA 7:3 toasted-spice-to-fat paste, the soul of shawarma; build it once, use it endlessly.
- Shiro powder8 parts roasted legume flour : 2 parts berbere : 1 ginger : 1 garlic (volume)Toasted legume flour perfumed with berbere — the dry starter from which shiro wat is built.
- Shorshe Bata2:1 yellow mustard seeds : black mustard seeds, ground with salt, green chili & turmericThe pungent yellow-black mustard paste that is the soul of Bengali fish and vegetable cookery.
- Sichuan Hot-Pot Base7 oil : 4 doubanjiang : 3 chili (by wt.)Cooked aromatic paste of doubanjiang, chilies, and Sichuan peppercorns fried in oil — the málà foundation of Sichuan hot pot and cuisine.
- Smoked meat dry cure4:4:2:1 cracked black pepper:coriander seed:garlic:mustard seed by volume (spice portion only); ~6:1 salt:spice blend ovSalt-cured brisket rub built on cracked black pepper and coriander seed, sharpened with garlic and mustard seed — the foundational seasoning that defines Montreal smoked meat.
- soffritto1 part onion : 1 part carrot : 1 part celery (by weight); fat at 10–15% of total vegetable weightEqual parts onion, carrot, celery — sweated slowly in fat until silky and sweet.
- sofregit4 parts onion : 1 part olive oil (by weight); 1–2 cloves garlic per 500 g onionCatalan slow‑cooked onion‑garlic base; the aromatic soul of the cuisine.
- sofrito1 part fat : 2 parts onion : 1 part tomato (or omit)A slowly caramelized aromatic paste — the soul of Caribbean, Spanish, and Latin American cooking.
- Sosatie Marinade1 part onion : 8 parts vinegar : 1.5 parts masala : 1 part sugarCape Malay sweet-sour curry-vinegar marinade built on sautéed onion, garlic, bloomed whole spices, masala, and brown vinegar — the defining flavor engine of South African sosaties.
- Sour Curry Paste2–3:1 dried : fresh chilies; aromatics ≈ total chiliesDried chili paste with turmeric and galangal, structured by souring agents; the soul of Thai sour curry.
- Sri Lankan Dark Roasted Curry Powder4:2:1 coriander: cumin: fennel + cinnamon, curry leaves, rice to deepen colourThe 'three-or-five' Sri Lankan spice set driven past golden to a deep, smoky brown with rice for colour — the backbone of all meat-based Sri Lankan curries.
- Sri Lankan Meat Curry Powder8:4:4:2:3:2:1:3 coriander: cumin: fennel: fenugreek: pepper: cinnamon: rice: chiliA dark-roasted, fennel-and-fenugreek-forward Sri Lankan spice blend built to anchor the bold flavors of meat curries.
- Sri Lankan Roasted Curry Powder4:4:1:1 coriander:cumin:peppercorns:mustard + 1 stick cinnamon per batch, 2-4 dried chilies, 1 tbsp raw riceSri Lanka's signature dry-roasted whole-spice blend, anchored by coriander and cumin with pepper, mustard, cinnamon, chilies, and rice for body and aroma.
- Sri Lankan Tempering2 tbsp coconut oil : 1 tsp mustard seeds : 1 small handful curry leaves : pandan/cinnamon/chili to tasteSri Lankan flavour-bloom in coconut oil — the aromatic base that lifts every curry, dhal, and sambol.
- ssamjang base3 : 1 : 0.5 doenjang : gochujang : sesame oil (vol)Fermented soybean paste meets chili and sesame: the soul of Korean wrap cuisine.
- Sujuk (Uzbek bihî/sudjuk)7:3 lean meat:tail fat (by weight)Boldly spiced, garlicky, air-dried cured sausage — the signature aromatic base of Central Asian and Levantine charcuterie.
- Suppengrün1:1:1 carrot : celery stalk : leek by weightEqual-parts carrot, celery, and leek sweated to extract aromatic compounds into stock, braise, or sauce.
- tabil2:1:1 garlic : caraway : corianderPounded garlic and toasted caraway-coriander paste — the soul of Tunisian cooking.
- Tandoori Marinade6:2:2:1 (yogurt : OGG paste : fat : acid by weight)Yogurt-and-spice paste that tenderizes and flavors food for high-heat tandoor cooking.
- Tarhana1:1 flour:yogurt by weight; veg mass 2-3x flour weightTangy, lactic-fermented yogurt-vegetable-flour paste, dried to a shelf-stable powder that rehydrates into Anatolian comfort soup.
- Tarka (Tadka)2–3 parts cooking fat : 1 part whole spices (by weight)Whole spices bloomed in hot fat, poured as a finish — the fragrant soul of South Asian cooking.
- Tastira3:6:8 oil:bell pepper:tomato with 4 cloves garlic, 1 tbsp caraway, 2/3 cup mild chileTunisian slow-fried pepper-tomato-caraway base built before eggs or other add-ins are introduced.
- Texas Chili Paste2 oz dried chiles : 3 cups rehydrating liquid : ~1/2 cup stock + 1 tbsp spicesA smoky, rehydrated-whole-chile purée that forms the soul of Texas red chili, replacing stale powders with bright, layered heat.
- Thai Green Curry PasteChilies 100 g : Aromatics 70–80 g : Shrimp paste 4–6 g (yields ~175–185 g paste)The bright, herbal heat base of central-Thai cuisine—pounded aromatics delivering layered heat, citrus, and savory depth.
- Thai Red Curry Paste40:25:15:10:10 (chilies:aromatics:herbs:seasonings:oil)Pounded dried chilies, citrusy herbs, and toasted spices — the aromatic engine of central-Thai curries.
- Thai yellow curry paste40 g fresh aromatics : 20 g rehydrated chilies : 20 g dried spices : 5 g shrimp paste : 5 g salt (by weight)The warmest, most spice-laden of the Thai curry pastes, built on dried chilies, lemongrass, galangal, and a substantial dose of ground coriander and cumin.
- Thiéboudienne Herb-Pepper Paste1 bunch parsley : 3 cloves garlic : 1 Scotch bonnet : 1 tsp shrimp bouillon : ½ tsp black pepper per ~1.1 kg fishSenegal's raw parsley-garlic-chili paste — the green 'Rof' that seasons and stuffs the fish of thiéboudienne.
- Timman Sha'riyeh (Iraqi Vermicelli Rice Base)1 cup vermicelli : 2 cups rice : 3-4 cups water : 2 Tbsp ghee : 1-2 tsp saltIraqi ghee-toasted vermicelli rice pilaf — a foundational side base built on the nutty aroma of browned noodles.
- Vatapá base1:1 bread:coconut milk; ½ cup nuts + ½ cup dried shrimp per 1 cup coconut milkBahian bread-and-coconut-milk paste enriched with ground dried shrimp and nuts, bound by dendê oil into a silky, aromatic base.
- Ver Masala (Tikki)~5 parts mixed spice powders : 1 part fresh garlic/shallot paste, bound with 1-2 tsp oilKashmiri dry-roasted spice blend pressed into sun-dried tikki; added whole or crumbled to finish gravies and rice.
- vindaloo paste2:1:1 (dried chilies : vinegar : garlic‑ginger) + 20% toasted whole spicesGoan vinegar‑and‑spice paste; the soul of vindaloo curries.
- Vorta / Bhorta mash base1 cup mashed base veg : 2-3 tbsp mustard oil : 1/4 cup onion : chilies & chaunk to tasteThe signature hand-mashed aromatic paste of Bengal: roasted vegetable, raw mustard oil, onion, chili, and a sizzling chaunk.
- Waika1:1 dried okra powder to warm water (by volume, for rehydration)Sun-dried okra ground to a powder — Sudan's centuries-old preserved flavor and thickening base.
- West African aromatic base (tomato–onion–chili)≈2:2:1 bell pepper : onion : tomato by volume, plus garlic, ginger, scotch bonnetThe tomato-onion-chilli purée fried down in oil that underpins nearly every Nigerian and West African stew, soup, and rice dish.
- wet brine base5–7% salt by weight of water (≈1000 g water : 50–70 g salt); optional sugar at 40–60% of salt weightA salt-and-water solution that seasons protein from within through osmosis, increasing juiciness and improving texture.
- Wet Masala3:1:1 aromatics : fat : spices by weightCooked aromatic paste that builds layered curry flavor through fat-mediated extraction and Maillard browning.
- White Fermented Bean Curd1 kg firm tofu : 60 g salt : 100 ml baijiu/rice wine : 1 packet mold cultureTofu 'cheese' aged in rice wine and salt under a white mold bloom — pungent, salty, and creamy.
- white mirepoix2 parts onion : 1 part carrot : 1 part celery (by weight)The foundational aromatic trio sweated gently in fat to build flavor without color, the silent backbone of classical French cooking.
- włoszczyzna1 leek : 2 carrots : 1 parsley root : 2 celery stalks (approximately equal weight; scale uniformly)The four-vegetable aromatic base that gives Polish soups and braises their characteristic depth and sweetness.
- xacuti base4:2:1 coconut : onion : spice blendGoa's three-part toasted masala paste: coconut, onion, and a complex of fried spices.
- Xacuti masala~2:1 coconut:poppy seeds; 1:1 dried red chillies with rest of roasted whole spicesA fiery, complex Goan dry spice blend built on roasted coconut and poppy seeds that forms the aromatic backbone of Goan celebration curries.
- Xawaash4:4:1:1:½ by vol — cumin:coriander:pepper:turmeric:cardamom; trace cinnamon & clovesThe 'garam masala of Somalia' — a Yemeni-rooted dry spice blend of toasted cumin, coriander, cinnamon, cardamom, pepper, and cloves that flavors nearly every Somali savory dish.
- XO sauce1 : 0.5 : 0.5 : 0.4 : 0.4 : 2 scallops : shrimp : ham : garlic : shallots : oilDried scallop-and-shrimp paste fried in oil with ham and chilies — Cantonese luxury condiment with no close Western equivalent.
- Yaji1:1 crushed kuli-kuli : ground ginger, plus ~1 tsp each of cayenne, uda, stock cube, saltThe signature Hausa dry spice rub of groundnut cake, ginger, and chili that gives Nigerian suya its nutty, fiery crust.
- Yakhneh Stew Base1:1 chopped yellow onion : tomato paste, sautéed in olive oil, stock added 2-3 cm above solidsThe onion-tomato-Alleyeh aromatic foundation from which every Lebanese yekhneh is assembled.
- Yassa marinade2:1 sliced onion:lemon juice + mustard, garlic, oil, Scotch bonnet to season 1 kg proteinSenegalese sliced-onion and lemon marinade with mustard and Scotch bonnet that doubles as braising liquid and finishing sauce.
- Yellow Kroeung6:6:4:2.5:1 lemongrass:shallot:garlic:galangal:turmeric by weightThe bright yellow, mortar-pounded aromatic paste that anchors Khmer cooking — lemongrass, shallots, garlic, galangal, fresh turmeric, and kaffir lime, used as a reusable flavor base rather than a finished dish.
- Základ1:1:1:1 onion:carrot:parsley root:celeriac; enough butter and/or lard to coatThe Central European aromatic vegetable base: equal parts onion, carrot, parsley root, and celeriac sweated in butter and/or lard until soft but uncolored.
- Zaprška1:1 fat:flour by volume (~40g:40g); ~2 tsp paprika per 3-4 tbsp fatA quick Balkan fried flour-and-fat paste, often reddened with paprika, that thickens and flavors bean stews, sarma, and hearty soups.
Roasted & charred
39- Black Garlic1 kg raw whole garlic bulbs → ~300 g finished black garlic (≈ 30% yield); no added ingredientsGarlic slowly caramelized to its deepest, most primal expression — sweet, sour, umami, and earthy in a single ingredient.
- Blackened Chili2.5:1 chilies : liquidCharred dried chilies reworked into a smoky, deeply pigmented paste that anchors Mexican and Tex-Mex cooking.
- Borts1 kg fresh lean meat yields ~250–300 g finished borts (~3–4:1 reduction)Air-dried strips of meat hung under a Mongolian ger — the nomadic pantry in stick form.
- Caramelized Onions1000 g onions : 60–80 g fat (butter, oil, or rendered fat) : 4–6 g saltLow-heat, fat-backed onion transformation that concentrates sugars and builds savory depth through the Maillard reaction.
- Cedar Plank Soak1 untreated cedar plank : liquid to fully submerge (weighted); soak 1–24 hrHydrating an untreated cedar plank in liquid before grilling so it smolders and smokes instead of bursting into flame.
- Charred Corn1 ear corn (150–180g) : 10–15g fat : 1g saltHigh-heat charring turns sweet corn into a smoky, caramelized foundation with bitter-sweet complexity.
- charred lemon1 lemon → 2 halves; ~1 tsp oil per half; salt to coatHigh heat concentrates lemon into a smoky, bitter-sweet component that replaces raw citrus in bold preparations.
- Charred Scallion1 bunch scallions (~200 g) : 1 tbsp neutral oil (~15 ml) : pinch saltScallions pushed to the edge of burning, yielding smoke-sweet depth from their outer layers.
- charred tomatillo500 g whole tomatillos (unhusked) → ~375 g charred, husked fleshTomatillo collapsed over fire, its husks ashed and its sugars inverted by flame contact into a smoky-sweet-acid foundation.
- Chushkopek-roasted pepper base1 kg kapia peppers : 20 g kosher salt (≈50:1 by weight)Whole red kapia peppers blackened in a chushkopek, sweated, peeled, and lightly salted — the smoky-sweet backbone of Bulgarian cooking.
- comal-charred tomato1 kg → ~500–550 gDry‑heat charred whole tomato yielding smoky, jammy, concentrated flesh
- Confit Garlic1 part garlic : 1 part fat by weight; fat must fully submerge the clovesGarlic cooked slowly in fat until it becomes sweet, tender, and spreadable — plus a golden, fragrant infused oil.
- Confit Tomatoes7:1 tomato : oil by weightRipe tomatoes slowly surrendered to olive oil until they become jammy, concentrated, and permanently useful.
- Eezgii~10:1 whole milk : kefir/yogurt starter (by volume)Mongolian boiled-down roasted milk curd — a nomadic, shelf-stable dairy base with a slightly sweet, grainy character.
- ember-roasted onionEmber bed volume ≥ 2× onion volume; roast 45–75 min per 200–250 g onion until uniformly yielding when pressedWhole onions slow-roasted in embers until meltingly tender with a deeply smoky, caramelized character.
- Escalivada~4:1 olive oil:sherry vinegar by volume (dressing); equal parts peppers:onion:eggplant by weightFire-blackened Catalan vegetables, peeled and preserved in olive oil — a smoky, tender foundation for tapas, salads, and sauces.
- Fire-Roasted Eggplant Pulp1 kg whole eggplant (2–3 medium) → 450–550 g finished pulp (≈50% yield by weight)Eggplant roasted in its skin over live fire until every cell is caramelized, cooled, peeled, salted, and drained to a concentrated, glossy pulp.
- fire-roasted peppers1 kg whole → ~550 g peeled (55% yield)Char the skin, steam loose, peel clean — the flesh concentrates into something new.
- Jeow Mak KeuaApprox. 3:1:0.5 eggplant:fresh herbs:chili by weight; season to taste with fish sauceSmoky Lao eggplant-and-chili mash built from flame-charred vegetables, used as a dip or flavor base.
- Jeow Mak Len3 parts charred tomato : 2 parts charred shallot : 1 part garlic+chili combined, plus padaek and fish sauce to tasteA smoky, umami-rich Lao tomato-chili paste built on charred aromatics and seasoned with padaek and fish sauce.
- Krutony~3:1 volume bread to 1 tbsp oil; cubes ~1.25 cm (½ in)Crisp, oil-coated stale-bread cubes — a garnish and a foundation, made by oven-drying at low temperature until golden and brittle.
- Lovo / Umu (hot-rock earth-oven base)1 m pit : single-layer volcanic rocks : 2–3 h rock-heat : 2.5–8 h sealed cookA Pacific earth oven that slow-roasts leaf-wrapped parcels on white-hot volcanic rocks sealed under earth for several hours.
- Onion Jam / Marmalade1 kg onions : 50 g fat : 50 ml wine : 30 g sugar : 10 ml acidSlow‑cooked onions in fat, deglazed with wine, reduced to a jammy, mahogany‑colored paste.
- roasted bell peppers1 kg whole peppers : 620–680 g peeled flesh (62–68 % yield); salt 0.3–0.5 % by weight of finished fleshChar the skin, steam the flesh, peel the bitterness — the three‑move foundation that unlocks a pepper's depth.
- Roasted Bone Marrow1 split marrow bone (120–180 g) : 2–3 g flaky sea saltSplit long bones roasted until the marrow is soft, spreadable, and golden — a primal luxury fat for finishing.
- roasted garlic1 head garlic : 1–2 tbsp olive oil : ¼ tsp flaked salt (180–190 °C / 350–375 °F for 40–50 min)Whole bulbs roasted in oil until cloves are waxy, caramelized, and spreadable — sweeter and mellower than raw.
- Roasted Hatch Chiles5–7 min/side char : 15–20 min steam restChiles charred over direct flame until black, steamed to loosen skin, peeled and chopped — the backbone of New Mexican cooking.
- Roasted Piquillos1 kg fresh → 600 g peeled (60% yield)Charred, peeled, and packed whole peppers — the defining preparation of Spain's most prized pepper variety.
- roasted red pepper purée100g roasted flesh : 5–8g olive oilFire-charred red peppers blended to a smooth, deep-flavored foundation.
- roasted shallotsShallots 1000 g : Fat (olive oil or butter) 30–40 ml (3–4%) : Fine salt 10 g (1%)Shallots slow-roasted to jammy sweetness, their sugars caramelized and flesh collapsed into silky concentration.
- roasted squash purée1000 g roasted squash flesh : 60 g butter : 30 g shallot : salt, white pepper, nutmeg, acid to finishRoasted squash passed through a sieve with butter — the savoury backbone of autumn and winter cooking.
- Roasted Tomato Base1000 g whole tomatoes : 30 mL fat : 5 g salt (aromatics optional)Tomatoes roasted until caramelized and charred, then reduced to a concentrated, complex base.
- roasted-pepper coulis4 : 1 (roasted pepper flesh by weight : extra-virgin olive oil by weight)Charred peppers whirred into a glossy, emulsified ribbon — the flavour base for dozens of dishes.
- roasted-pepper strips1 kg whole peppers → ~500 g cleaned strips (1 : 0.5 by weight)Charred, peeled, stripped — the sweet backbone of Mediterranean cooking.
- Salata Mechouia~4 parts charred vegetables : 1 part olive oil, acidulated with lemonSmoky, charred Tunisian vegetable base — peppers, tomatoes, onion and garlic fire-blackened, peeled and chopped coarse, dressed with olive oil and warm spices.
- Salsa Tatemada4 plum tomatoes : 2 serrano chiles : 1/2 white onion : 2 garlic cloves : 1 tbsp cilantro : 1 tsp kosher saltA smoky Mexican charred salsa whose identity comes from comal-blackened skins ground rustic in a molcajete, finished with fresh cilantro and salt.
- Semi-Dried TomatoesTomatoes : Salt = 100 : 2 by weight (raw); yield 1 kg fresh → 300–500 g semi-dried (50–70% moisture loss)Tomatoes slow-dried until leathery — half moisture gone, all flavor intact.
- Toasted Nuts and Seedsnut : single-layer spread : 325–350°F (160–175°C) : 5–15 min, stirring every 3–4 minControlled dry heat transforms raw kernels into aromatic, crunchy flavor anchors through Maillard and caramelization reactions.
- Toasted Whole Spices100–150 g : 1 skillet (24–26 cm) — spices must form a single uncrowded layerDry heat transforms raw seeds into aromatic building blocks through controlled thermal modification of surface compounds.
Pickles & ferment bases
74- AaruulFresh pressed curds : dried aaruul ≈ 4:1 by weight (variable with milk type and drying)Sun-dried pressed milk curds — the chewy, tangy shelf-stable dairy that has fueled Mongolian nomads for centuries.
- agrodolce pickle1 part vinegar : 1 part sugar (by weight); reduce 20–25% by volume to syrup stageEqual-parts vinegar and sugar reduced with aromatics to a syrup; the Italian sweet-sour foundation for pickles, sauces, and glazes.
- Agurksalat1 : 1 : 1 water : white vinegar : sugar (by volume); ~2% salt by cucumber weightDanish quick-pickled cucumber slices in a balanced sweet-sour-vinegar brine, ready in a few hours and used as a versatile pickled condiment.
- Airag~1 part mature starter : 10 parts fresh mare's milk; ferment 2–5 days at 20–30°C with repeated churningMongolia's national beverage: a living, churning, mildly alcoholic ferment of mare's milk kept alive batch to batch in a khukhuur.
- Amsyar1:1 chili:garlic by weight, 2% salt by total vegetable weight, splash of lemon juiceA reusable lacto-fermented chili-garlic concentrate built on salt brine and lemon juice that seeds future pickles, sambals, and condiments.
- Atchara1 kg papaya : 500 ml vinegar : 250 g sugarSweet-sour vinegar pickle of green papaya that cleanses the palate between richer dishes.
- Avakaya10:1:1.25 raw mango:mustard powder:chilli powder (by weight); oil to fully submergeA fiery, oil-cured Telugu raw mango pickle built on mustard and gingelly oil, matured in sunshine for a pungent, sour, spicy depth.
- Betteraves marinées≈5:3 vinegar:water (≈2:1) with heavy sugar and whole-spice infusionWhole cooked beets hot-packed in a sweet, spice-laced vinegar brine — the iconic Quebecois holiday condiment.
- Blatjang450 g dried fruit (apricots + sultanas) : 1 onion : vinegar to cover : sugar to tasteThe pride of Cape Malay cookery: a sweet-tangy-hot dried-fruit condiment descended from Javanese sambal blachang.
- Bread-and-Butter Pickles1 part white vinegar : 1 part granulated sugar (by weight); cucumber weight sets the scaleThin-sliced cucumbers in a 1:1 vinegar-to-sugar brine with mustard and celery seed — sweet, sour, and firmly crunchy.
- Burakivyi Kvas (Beet Kvass)~1:1 to 1:1.5 beet:water by weight; 1–2% salt by water weight; optional starterA tangy, earthy, ruby-red lacto-fermented beet liquid used as the acidic and probiotic backbone of Ukrainian borshch and cold soups.
- Buro10:1 cooked white rice:sea salt (by volume); pack rice-salt with shrimp/fish/veg at ~1 lb per gallonFilipino salt-and-rice fermented base — pungent Kapampangan substrate packed with fish, shrimp, or vegetables that doubles as a condiment and a preserving medium.
- Chhaang Starter (Glum / Phab)3:1 flour:water by weight, plus pinches of wild-culture inoculant per batchA wild-yeast-and-mold barm cake from the Himalayas that ferments cooked grains into chhaang and tongba.
- Chow-Chow Relish3:1 vinegar : waterChopped pickled vegetables in a vinegar-spice brine — Southern soul in condiment form.
- curtidoVegetables: 100份（70-80份卷心菜 : 15-20份胡萝卜 : 5-10份洋葱）；盐：1.5-2份（占蔬菜总重的1.5-2%）；牛至：0.3份（干）；可选辣椒：≤5份Lacto-fermented Salvadoran cabbage relish — the sharp, alive counterpart to thick maize dishes.
- dill pickles5% salt : water (by weight)Cucumbers transformed by controlled lacto-fermentation into a tangy, crunchy foundation condiment.
- đồ chua1:1 vegetables : brine (1:1 water : vinegar) + 10% sugar, 2% salt by liquid weightSweet-sour quick-pickle that cuts richness and refreshes the palate.
- Encurtido1 kg vegetables : 500 ml vinegar : 20 g saltA vinegar-pickled vegetable condiment that provides acid, crunch, and aromatic complexity as a foundational brightener across Central American cuisine.
- Escabeche pickle2 parts wine vinegar : 1 part olive oil (by volume)Aromatic vinegar‑and‑oil brine that both cooks and preserves, built on a 2 : 1 vinegar‑to‑oil ratio with whole spices.
- Escovitch pickle~1:1 vegetables to vinegar by volume; vinegar must fully submerge solidsJamaican vinegar pickle of onions, carrots and scotch bonnet steeped with pimento berries, kept in the jar to be spooned over fried fish and anything else for months.
- Furunducooked karkade seeds : water (to cover, ~2:1 by volume)A naturally fermented, 9-day Sudanese preparation of cooked roselle (karkade) seeds used as a traditional plant-based meat analog.
- giardiniera2 parts vegetables (by weight) : 1 part vinegar (by volume) : ½ part oil (by volume)Acid-preserved mixed vegetables that deliver sharp, crunchy counterpoint wherever fat or richness appears.
- Gundrukfresh leafy greens only; fermentation relies on residual wash water and no added brineWild-fermented and sun-dried leafy greens from the Himalayas, functioning as a long-keeping sour foundation for Nepali soups, pickles, and curries.
- Hákarl cure~10:1 shark:salt by weight; gravel press weight ~2–3× shark weightViking-age Icelandic cold-fermentation cure for toxic Greenland shark — burial under gravel to purge urea/TMAO, then months of air-drying.
- Hangikjöt brine20L water : 10kg coarse salt : 500g sugar : 100g saltpetreBoiled salt-sugar-saltpetre brine that seasons and preserves lamb before cold-smoking into hangikjöt.
- Irimshik1 L whole milk : ~100 g qaymaq, salt to tasteA pressed, qaymaq-enriched Kazakh curd cheese used as a preserved staple base or eaten on its own.
- Jeotgal1:0.2 seafood:sea salt by weight (~20% salt)Korean salt-fermented seafood — the umami backbone of kimchi and banchan.
- Kasundi2:1 blended mustard seeds : acid (vinegar + lemon juice, by volume combined)The fiery, fermented mustard paste of Bengal — a pungent, tangy condiment base of crushed mustard seeds, chilies, and spices preserved in mustard oil and acid.
- Kawal1:0 leaves:brine (solid-state pack; leaf moisture only)Solid-state fermented Cassia obtusifolia (sicklepod) leaves, sun-dried into a pungent, savory Chadian flavor base.
- Khlibny Kvas (Bread Kvass Starter)1:10 rye bread to water by volume; 200 g sugar per 5 L waterReusable rye-bread fermented base prized across Ukraine and Russia as a souring liquid, probiotic tonic, and building block for cold summer soups.
- kimchi base4:1:1 gochugaru : liquid umami : sweet rice flour paste by weightKorean lacto-fermented chili paste that seasons vegetables for kimchi.
- Kiselo mlyako starter (Bulgarian yogurt culture)1 g freeze-dried starter sachet (or 1–2 tbsp live-culture yogurt) per 1 L scalded milkThe two-strain thermophilic Bulgarian lactic culture (L. bulgaricus + S. thermophilus) propagated by backslopping or freeze-dried sachets, used to seed scalded milk into thick, tangy kiselo mlyako.
- Kiselo zele (Bulgarian sauerkraut)8 heads cabbage (~10 kg) : 600 g sea salt : 18 L water ≈ 3% brineBulgarian whole-cabbage sauerkraut: heads packed in salt brine and slow-lacto-fermented cool for weeks, yielding a tangy, crunchy staple.
- Kvashena Kapusta20-25g salt : 1kg cabbage (≈2-2.5% salt by weight)Slavic staple lacto-fermented cabbage — a tangy, crunchy, probiotic base built on salt, time, and cabbage's own wild cultures.
- Kvasheni Ohirky50 g stone salt : 1 L cold water (≈5% brine)Lacto-fermented cucumbers in salt brine with dill, garlic, horseradish and tannin-rich leaves — a living, reusable Slavic preserve.
- Lacto-Ferment Brine2% salt by weight of vegetables (dry-salting) OR 2% salt solution by weight of water (brine submersion)Salt in water, weighted down, patience. Everything else is detail.
- Lahpetyoung tea leaves : salt ≈ 10 : 1 by weight, pressed tight and sealed anaerobicMyanmar's iconic lactic-fermented tea-leaf base: young Camellia shoots steam-blanched, packed airtight, and aged for months until bitter-fresh leaves become an earthy, sour, faintly lemony building block for the country's most famous salad.
- Loomi3-4 limes per pot, fully submerged in 5% salt brineA thousand-year-old Gulf preservation that turns fresh limes into hollow, smoky black orbs of concentrated fermented sourness.
- Luo Bo Gan (Diced Pickled Radish)~10 kg radish : 600 g rock salt (~16:1 salt by weight, halved per salting stage)Salt-and-sun-concentrated daikon: the salty-sweet umami-crunch base that seasons congee, fried rice, steamed pork, and mala snacks.
- Mukhalla Pickled Turnips~3:1 turnip:beet + 1 garlic clove per jar + ~2 Tbsp kosher salt per 1 L water (brine to cover)Crisp, sharply tangy pink turnips and beets in salt brine (or vinegar pickle), the iconic Levantine shawarma and falafel condiment.
- nukazuke base1 part nuka (by weight) : 1 part water (by weight) : salt at 10–15 % of nuka weightA living rice-bran fermentation bed that pickles vegetables in 1–7 days and grows more complex with each season of tending.
- Ogórki kiszone30–40 g pickling salt : 1 L water (brine; cucumbers packed whole and fully submerged)Lacto-fermented Polish cucumbers in salt brine with dill, garlic, and horseradish — the foundational Polish pickle and its sour brine, both reusable.
- pao jiao (Sichuan pickled chili peppers)300g fresh chilies : 500ml 6–8% salt brine (plus aromatics & splash baijiu)Tangy, salty, fiery Sichuan lacto-fermented chilies in salt brine with ginger, garlic and baijiu — a reusable flavor base underpinning yuxiang and many cold dishes.
- Pickled Chilies1 kg fresh chilies : 600–750 ml white wine vinegar (5% acidity) : 30–40 g kosher saltVinegar and salt preserve fresh chilies into a sharp, lingering condiment that anchors sauces, braises, and finishes.
- Pickled Fennelfennel (base) : vinegar : water = 1 : 1 : 1 by weight; sugar 3% and salt 2% of fennel weightFennel pickled in vinegar and water with sugar, salt, and aromatics — a bright, crunchy condiment with a distinctive anise character that cuts fat and lifts heavy dishes.
- Pickled Fruit1 kg fruit : 500 ml vinegar : 150–250 g sugarTart, firm, spiced fruit preserved in acid — a condiment that bridges sweet and savory.
- pickled gingerginger 100 : rice vinegar 10 : sugar 5 : salt 1 (by weight)Sweet-sour quick-pickled young ginger with clean, bright heat and a blush of pink.
- Pickled Jalapeños1:1 vinegar : water (by volume)Hot, bright, vinegary chiles that deliver punch and preservation in one jar.
- Pickled Mustard Greens20:1 greens : salt by weightSalt-cured mustard greens, lacto-fermented, yielding a sharp, funky, umami-dense base used to season and finish savory dishes.
- pickled mustard seeds1:2:0.5:0.125 by weight — seed : vinegar : sugar : saltPlump, pop-textured mustard seeds preserved in sweet-sour vinegar—a controlled-heat, acid-carrying condiment built on a single pickle ratio.
- Pickled red beets1L vinegar (5%) : 100–200 g sugar : 1–1.5 L waterCooked beets suspended in a hot vinegar-sugar-salt syrup — the Nordic sweet-sour pantry staple.
- Pickled Red Onions1 part vinegar : 1 part water; 2% salt, 3–5% sugar by liquid weight; 1 medium onion (~150 g) per 250 ml liquidCrisp-tender red onions quick-tamed in acid, turning shocking pink and adding bright counterpoint to anything rich.
- Pickled Shallots1:1 vinegar : waterA 30-minute refrigerator pickle that transforms raw shallots into a vivid, tangy condiment with a two-week shelf life.
- pikliz1:1 cabbage : carrot; 2:1 vinegar : limeHaitian vinegared pepper-and-cabbage condiment delivering sharp acidic heat that defines the cuisine
- Preserved Lemon10:1 lemon : salt by weightSalt‑cured whole citrus: the rind transforms into an aromatic powerhouse, the pulp is discarded.
- Qatyq~3% live-culture starter to milk by volume (≈2 Tbsp per quart)A tangy, mesophilic-fermented milk base from Turkic cuisines — drunk as is, stirred into soups, spread on bread, and reserved as a live-culture starter for the next batch.
- Quick-Pickle Brine1 part vinegar : 1 part water : 30 g salt per liter (3% salinity); optional 20–30 g sugar per literVinegar, water, salt, heat — the simplest form of vegetable preservation and the foundation of escabeche, refrigerator pickles, and hot pickles.
- Qurt1:10 salt:strained qatyq by weight (~1–2% salt)Salted, sun-dried fermented yogurt curds — Central Asia's nomadic protein concentrate and a reusable salty-ferment base.
- salt-cured citrus1 kg citrus : 100–150 g coarse salt (approximately 10 : 1 by weight, citrus to salt)Whole or quartered citrus packed in salt, left to weep its own brine, and aged until silky and complex.
- sauerkraut base2% salt by mass of shredded cabbage (≈20 g salt per 1 kg cabbage)Salt-brined lacto-fermented shredded cabbage; the sour, tangy foundation of Central European and Jewish deli cooking.
- Shubat1 part soured-camel-milk starter : 3–4 parts fresh camel milkBackslopped camel milk soured warm-then-cool — a living dairy starter carried from batch to batch, not a finished dish.
- Sinamak≈3 parts vinegar : 1 part chili + aromatics to taste (vol)A Visayan aromatic vinegar infusion — cane or coconut vinegar steeped for at least three days with siling labuyo, garlic, langkawas, peppercorns, and onion — used as a bold dipping sauce for grilled and fried foods.
- Sinki1:0 radish : salt or brine (none — anaerobic self-juicing only)Salt-free lacto-fermented radish tap root — the Himalayan sister of gundruk.
- Sri Lankan Achcharu / Malay Pickle1 cup vinegar : 250 g pitted dates + 4 tbsp sugar (Malay) | 4:1 vinegar:sugar (Sinhala base)Sri Lankan sweet-sour-spicy date-and-vinegar pickle from the Malay community, designed to be eaten with rice.
- suan dou jiao (pickled long beans)500g beans : 1L water + 50–60g salt (≈5–6% brine)Sichuan/Hunan-style naturally lacto-fermented cowpea pods delivering sour-salty crunch as a reusable stir-fry base.
- Suan Luo Bo / Pao Luo Bo (Pickled Radish)500g water : 30-40g salt (~6-8% brine); 1:1:1 vinegar:water:sugar for quick-pickle variantSour, crunchy brined daikon — the pink or pale workhorse pickle of southwestern Chinese kitchens, kept alive in a reusable mother brine.
- Sumbala1:3 seeds:boiling water; ~10 g salt per kg of dehulled cotyledonAlkaline-fermented African locust bean balls — a pungent, ammonia-tinged umami base shaved into West African sauces and grain dishes.
- Suolasienet (salt-cured mushrooms base)100–150 g coarse salt per 1 kg blanched, drained mushrooms (~10–15% by weight)Blanched mushrooms dry-cured under a weight in coarse salt until submerged in brine — a months-to-years shelf-stable Finnish/Karelian/Russian preservation base for salads and sauces.
- torshi3:1 veg : brine (vol); 3–5% salt by veg wtLacto-fermented vegetables in salt brine — the sour backbone of Levantine, Armenian and Iranian cooking.
- tsukemono base3–5% salt by vegetable weightSalt draws moisture from vegetables; the extracted liquid becomes its own brine, creating the simplest and most ancient form of Japanese food preservation.
- Turshiya mixed pickle1 kg vegetables : 750 ml 3–5% salt brine (1–2 tsp vinegar/L optional)A lacto-fermented Balkan vegetable medley — cabbage, carrots, cauliflower, beets and aromatics — held under a 3–5% salt brine for 7–14 days to produce a tangy, probiotic pickle base.
- ume quick-cure1000g ume : 100–150g salt (10–15%) : 50–80g red shiso leaves (optional)Salt-cured Japanese plum pickle accelerated from months to days through controlled fermentation parameters.
- Yanshui brine (Nanjing salted duck brine)≈9.5:100 salt:water (industrial); home versions 4–6:100A reusable ~9.5% salt aromatic broth (ginger, scallion, star anise, Sichuan peppercorn, Shaoxing wine) maintained as a master brine for poaching Nanjing salted duck.
- Zakwas żytni (żurek starter)1 : 5 rye flour : water by weight (e.g., 60 g flour : 500 ml water), fed on day 3 with equal incrementFermented rye-flour-and-water culture that gives żurek its signature sour depth and silky body.
Syrups, glazes & reductions
66- 'Ava (kava ceremonial base infusion)1:3–4 pounded kava root : cool water (no fixed ratio; traditionally re-strained)A ceremonial cold-water infusion of kava root — never brewed or boiled — that relies on mechanical kneading to coax barely water-soluble kavalactones into suspension.
- Ab-ghooreh (Verjuice)freshly pressed juice of unripe grapes; no fixed cook-down ratioPressed juice of unripe sour grapes, used as a clear, crisp acidulant in Persian cooking.
- Aceto balsamico tradizionale (aged grape-must reduction)fresh pressed must : cooked must ≈ 2:1 by volume (initial open-kettle reduction)Cooked grape must of Trebbiano and Lambrusco, slowly concentrated over 12+ years by evaporation across five successive wooden casks in Modena, Italy.
- agave reduction1 part agave nectar : ⅓–½ part reduction (by volume); i.e., reduce 3–4× to reach glaze consistencyHeat-concentrated agave nectar transformed into a glossy, intensely flavored glaze.
- Arnibal1:1 brown sugar to water (by volume)Filipino amber simple syrup of dissolved brown sugar — the sweet soul of taho, sago at gulaman, and halo-halo.
- Balsamic Reductionreduce 4 parts vinegar to 1 part reduction (approximately 4:1 concentration by volume)Balsamic vinegar reduced to a glossy, intensely flavored syrup that clings and drapes.
- Bissap syrup1 cup dried bissap : 4 cups water : ½–1 cup sugarA tart, ruby-red infusion syrup of dried hibiscus calyces and sugar — the reusable base behind Senegalese bissap, Caribbean sorrel, and Mexican agua de jamaica.
- Butterscotch1:1:0.5 brown sugar : butter : creamButter emulsified into a cooked brown‑sugar syrup, producing a pourable amber glaze for desserts and finishes.
- cajeta1 L milk : 600 g sugar (≈1.7:1 by weight)Mexican milk caramel: milk and sugar reduced to golden complexity.
- Caramel Sauce2 parts sugar : 1 part cream (by weight); butter is an enriching modifier added at approximately ½ partSugar cooked to deep amber, loosened with hot cream, enriched with cold butter.
- Chocolate Oaxaqueño (Stone-Ground Drinking Chocolate Base)1 part cacao beans : 2 parts cane sugar (with cinnamon and almonds ≈10% of cacao weight)Toasted cacao stone-ground with cane sugar and canela into tablets used to make frothy Oaxacan drinking chocolate.
- Colada morada base250 g purple corn flour : 4 L water (with fruit + spice infusion)A spiced, fruit- and herb-infused purple corn slurry base that underpins Ecuador's Day of the Dead drink.
- Cranberry sauce (whole-berry)12 oz cranberries : 1 cup liquid : 1 cup sugarWhole-berry cranberry sauce: a quick simmered reduction of fresh cranberries in sugar-water (or juice), thickened by burst berries and natural pectin.
- Demerara Syrup2:1 (weight), demerara sugar : waterTwo-parts demerara, one-part water, cooked to a pourable amber syrup with deep caramel character.
- Dibis al-Tamr1:2 dates:water by weight (range 3:4 to 1:2 depending on source)Iraqi and pan-Middle Eastern date syrup: dates gently simmered in water, strained through cloth, and patiently reduced into a dark, pourable natural sweetener.
- Dry Caramel1 part sugar by weight (100% sucrose; optional acid catalyst added at 1–2% by weight)Pure sugar concentrated by dry heat into a bitter-sweet amber liquid.
- fruit compote1 kg fruit : 500–750 g sugar : 200–400 mL liquid (water, wine, or juice)Whole or chunked fruit cooked in syrup to a soft, glossy yield.
- fruit coulis4 : 1 (fresh fruit weight : sugar by weight); lemon juice at 1–2% of fruit weightReduced, strained fruit purée — the universal fruit sauce that bridges fresh flavor and professional finish.
- Fruit Gastrique100 g sugar : 100 ml vinegar : 100–150 g fruit purée (1 : 1 : 1–1.5 by mass)Caramel, vinegar, fruit — the fundamental sweet-sour glaze that elevates roasted meats and game.
- gastrique1 part sugar : 1 part vinegar by volume (or weight)Equal parts caramel and vinegar — the sweet-sour soul of French finishing sauces.
- Gesho infusion (hops-of-the-Horn)1:10 dried gesho (leaves and/or stems) : water by weightEthiopian buckthorn infusion used as a hop-like bittering base component.
- ginger syrup1 : 1 : 0.5 (ginger : sugar : water, by weight)Saturated sugar syrup drawn through fresh ginger, yielding a warm, pungent bite that sweetens and anchors dishes across sweet and savory domains.
- Gnamakoudji ginger juice base1 part fresh ginger : 4 parts water; sugar 1:1 to ginger by weight (variable)A reusable ginger-sugar infusion from West Africa that serves as the base for gnamakoudji-style drinks and beyond.
- Goan toddy vinegar1 part coconut toddy : 0 (no dilution; expect ~10–15% volume loss to evaporation over aging)Goa's foundational souring agent — naturally fermented, undiluted coconut palm toddy aged into a tart, faintly fruity vinegar with no added water or acid.
- gomme syrup1:1 sugar : water (by weight), plus 3–5% gum arabic powder relative to total weightEqual parts sugar and water, stabilized with dissolved gum arabic — the bartender's precision sweetener.
- gravy1 part fat : 1 part flour : 10–15 parts liquid (by weight)Fat and flour cooked together, diluted with meat liquid, reduced until the starch fully gelatinizes and the sauce coats a spoon.
- Grenadine1 part white sugar : 1 part pomegranate juice (by weight)Tart, vivid pomegranate reduction — the cocktail colourant and flavour backbone of a thousand classic drinks.
- herb syrup1 part sugar : 1 part water : 0.05–0.15 parts fresh herbs (by weight)Simple syrup infused with fresh herbs: the bridge between sweet and savory aromatics in cocktails, desserts, and glazes.
- Honey Syrup2 parts honey : 1 part water (by weight)Honey thinned to a mixing viscosity — the form that actually works in cold liquids.
- honey-soy glaze1 : 1 (honey : soy sauce by volume)Equal parts honey and soy sauce, reduced to a glossy, adherent glaze.
- Huli Huli Sauce9:1:1:1:1 pineapple juice:brown sugar:soy sauce:ketchup:rice vinegarHawaiian sweet-savory pineapple-soy reduction traditionally used to baste rotisserie-style grilled chicken.
- jus / pan sauce1:1 wine : stock (vol); butter = 30–40% liquid weightThe fond, rescued — a classical 5-minute sauce built from what would otherwise be scrubbed away.
- Kaeshi~5:1:1 soy:mirin:sugar (hon-kaeshi adds sake; Saveur-style runs ~6:1:1, Kansai nama-kaeshi closer to 3:1:1)Salty-sweet Japanese seasoning concentrate — the soy-and-mirin base behind soba dipping sauce, noodle soup, and many simmered dishes.
- Kehwa4:1 water:green tea leaves; per cup add 4–5 saffron strands, 1–2 cracked cardamom pods, slivered almondsKashmiri green-tea concentrate perfumed with saffron, cardamom, and cinnamon — the golden finish to a Wazwan and a standalone morning ritual.
- Koeksister Syrupapprox. 2:1 sugar:water by volume (MasterChef SA); up to 4:1 sugar:water by volume (Miedema)An ice-cold South African spiced sugar syrup used to flood hot fried koeksister plaits, locking in a crisp shell and an oozing, honeycombed interior.
- Latik1:1 coconut cream:brown sugar (Visayan syrup variant); Luzon curd variant uses cream aloneSlowly simmered coconut cream that separates into toasted curds and fragrant oil (or, in the south, is reduced with brown sugar into a caramel syrup) — a reusable Filipino garnish for rice cakes.
- maple reduction100 parts maple syrup (by weight) → reduce to 60–75 parts (by weight) → nappe stage (~104–106 °C / 219–223 °F)Simmer pure maple syrup until it concentrates and coats a spoon — the essential maple finish for glazes, sauces, and drizzles.
- Marillenmarmelade2:1 fruit:Gelierzucker (2:1) plus lemon juiceThe signature Austrian apricot jam, defined by a high fruit share, a brief rolling boil, and a short ingredient list of Marillen, 2:1 gelling sugar, and lemon juice.
- Miso Glaze2 parts white miso : 1 part mirin : 1 part sake (by volume) → reduce to nappe consistencyUmami-rich miso emulsified with mirin-sake and reduced to a glossy, pourable finish for proteins and vegetables.
- Noon Chai Base (Sheer Chai)tea leaves:water:milk 1:4:4, +baking soda +saltKashmiri salted pink tea — green-tea concentrate aerated into a blush, then enriched with milk, salt, and cardamom.
- Nước Màu1 cup cane sugar : 1/2 cup water (yields ~1/2 cup)A two-ingredient Vietnamese caramel syrup that gives kho-style braises their signature mahogany color and bittersweet depth.
- Oleo-Saccharum1:1 by weight (citrus zest : cane or beet sugar)Sugar macerated with citrus peel — the classic aromatic foundation for punches, syrups, and perfumed desserts.
- Pacific Northwest Smoked Salmon Brine1 qt cool water : 1/3 cup (≈2 oz) kosher salt : 1 cup packed brown sugarA sweet-leaning 3:1 brown-sugar-to-kosher-salt wet brine in cool water used to cure salmon fillets for Pacific Northwest smoking.
- Pekmez (grape-must reduction)fresh grape must reduced to ~1/3 of original volumeUnfermented grape juice slowly reduced with a traditional ash or clay clarifier into a dark, shelf-stable sweetener syrup.
- Plum Sauce2:2:1 plum pulp:sugar:rice vinegar (by weight); reduce to jam consistencySweet-tart and gently spiced — China's iconic fruit condiment, plums cooked down with sugar, rice vinegar, ginger, and chili into a glossy, jam-textured sauce.
- Pomegranate Molasses3 parts juice : 1 part sugar (by weight) → reduce to ~1 part syrupPomegranate juice reduced to a sour‑sweet, brick‑red syrup — the essential souring agent and glaze of Levantine and Persian cookery.
- Port Reduction5:1 by volume (e.g., 500 ml port → ≈ 100 ml reduction)Port wine reduced with aromatics to a glossy, intensely flavored syrup that coats and finishes dishes.
- Powidl4:1 ripe Zwetschgen : finished Powidl (by weight, no added sugar)Nothing-but-plums paste: ripe Zwetschken long-reduced in a low oven until dark, thick, and spreadable.
- Pulihora gojju3:1 tamarind pulp:jaggery; 2:1 peanuts:sesame seeds by volumeA sweet-sour-spiced tamarind concentrate from Karnataka and Tamil Nadu, prepared in bulk and stirred into rice to make Pulihora on demand.
- red-wine reduction1:1 wine : stockWine and aromatics reduced, stretched with stock — the backbone of red‑meat sauces.
- rich simple syrup2 parts sugar : 1 part water (by weight)Two parts sugar, one part water — the bartender's and pastry chef's shared workhorse.
- Rote Grütze≈ 8:3:0.5 berries:juice:cornflour by volume; sugar to tasteA tart-sweet Northern German red berry compote thickened to a glossy soft-pudding texture, traditionally served with vanilla custard or cream.
- Rub1 lb dates : 3 cups water (roughly 1:3 by weight)An ancient date syrup — Mesopotamian in origin — made by simmering and reducing dates into a velvety, mineral-rich nectar.
- Saba / Sapa3:1 fresh grape must : finished saba (volume reduced to ~1/3)Italy's pre-sugar sweetener: fresh wine-grape juice slowly boiled down to about one-third, yielding a dark, raisined, molasses-like syrup.
- Salmon Candy Cure & Glaze1 lb kosher salt : 1 lb brown sugar (dry cure); 1 cup maple or birch syrup per ~1.5 lb fish (lacquer)Equal-weight salt-and-sugar dry cure plus maple or birch syrup lacquer, applied to skin-on salmon before and during smoking, producing a sweet-salty base strip.
- salted caramel200 g white sugar : 100 g water : 120 g heavy cream : 90 g unsalted butter : 5 g fleur de selCaramelized sugar with butter, cream, and fleur de sel—a balance of bitter, sweet, rich, and saline.
- simple syrup1 part sugar : 1 part water (by weight)Equal parts sugar and water, dissolved and lightly simmered to a clear, pourable syrup.
- Spiced Syrup1 : 1 by weight (sugar : water); spices added 2–4% by total finished weight, adjusted by intensity desiredEqual-parts sugar and water, simmered with whole spices until the liquid carries their full aromatic character.
- Sumalaksprouted wheat : wheat flour : cottonseed oil ≈ 1 : 4 : 2 (small); 1 : 5–5.5 : 0.3 (large)Sprouted-wheat sweet paste slow-reduced 8–24 hours until deep amber and caramelized, traditionally prepared communally for Navruz.
- Suutei tsai base1 qt water : 1 qt milk + 1 Tbsp pressed tea + 1 tsp saltThe salted, milk-enriched tea reduction that forms the reusable hot base of Mongolian beverage culture.
- Tamarind pulp1:3 tamarind pulp:hot water (by weight)A tangy, mahogany-brown acid extraction from dried tamarind pulp, used as the sour backbone of curries, chutneys, dipping sauces, and glazes across Indian, Thai, and broader Southeast Asian cooking.
- taresoy sauce : mirin : sake = 3 : 2 : 1 (by volume); sugar optional at ¼ to ½ partJapanese trinity of soy, mirin, and sake reduced to a glossy, salty-sweet coating sauce.
- teriyaki glaze1:1:½ soy : mirin : sake, sugar ≈ liquid weight, reduce 50%Reduced soy-mirin glaze with sugar; glossy, sweet-savory, umami-forward.
- vanilla syrup1 part sugar : 1 part water (by weight)Equal-parts sugar and water, infused with vanilla — the fundamental sweetener for cocktails, pastries, and frozen desserts.
- wet caramel200 g sugar : 60 ml water : 125 ml heavy cream (35 % fat) : 40 g butter : 2 g fleur de sel (finishing)Sugar, water and cream united by heat into a pourable amber sauce — the foundational sweet glaze and sauce of classical cooking.
- Zwetschgenröster500g plums : 100g sugar : 60ml liquid : whole spices + splash of spiritAustrian/Bavarian prune-plum compote gently poached with sugar, cinnamon, and clove, classically spooned over Kaiserschmarrn.
Flavoured fats & thickeners
71- agar fluid-gel0.3 – 0.5% agar agar by total liquid weightAgar agar at low concentration set into a brittle matrix that fractures into a pourable, sauce-like fluid under shear.
- Amlou250g roasted almonds : 80ml argan oil : 80ml honey (≈3:1:1 by volume); pinch saltBerber almond paste bound with argan oil and honey — a Moroccan spread/conbase used the way peanut butter is used.
- arrowroot slurry1:1 arrowroot : cold waterA cold-water bloomed starch paste that thickens quickly to a clear, glossy gel and holds up where other thickeners fail.
- Bagoong1 part salt : 3 parts shrimp/krill (25% salt : 75% shrimp, by weight)Salt-cured, sun-fermented Filipino shrimp or fish paste — an umami-dense flavor base built over weeks to years.
- Beurre maître d'hôtel250g butter : 30g parsley : 15ml lemon juice : pinch salt/white pepper (≈85:10:5 by weight)A chilled, whipped parsley–lemon compound butter sliced and melted over hot food as a finishing flourish.
- beurre manié1 : 1 (butter : flour by weight)Equal-weight raw-flour paste for quick, gentle finishing thickening.
- black butter250 g butter : 15–30 mL acid (lemon juice or aged vinegar)Toasted butter finished with acid — a two-minute finish that transforms any protein or vegetable.
- Brown Butter1 : 0.8 (butter to brown butter by weight)Butter cooked past melting to the point where its proteins caramelize, giving it a toasted, nutty depth.
- Burmese crispy garlic oil (with garlic chips)240 ml peanut oil : 1 large head garlic (10–12 cloves); optional ½ tsp turmericCold-start, low-temp garlic infusion that simultaneously produces a reusable aromatic oil and a crunchy allium garnish — a Burmese pantry workhorse.
- Byaslag1 L whole milk : 0.2 L kefir (1:5)Pressed Mongolian acid-set curd cheese made without rennet, formed into ~25 cm wheels and often dried for long storage.
- café de Paris butter250 g butter : 30–40 g total aromatics and seasonings (6 parts fat : 1 part flavoring base by weight)The quintessential finishing butter for grilled steak — a French classic built on quality butter, umami anchors, and a whisper of curry warmth.
- Chhena1 L whole cow milk : 1 tbsp lemon juice/vinegar (or 2–3 tbsp yogurt), yielding ~100 g chhenaAcid-coagulated fresh cow-milk curds — the soft, moist building block of Rasgulla, Sandesh, Chum Chum, and Chhena Poda.
- Chili Crisp10 parts oil : 2.5 parts chili flakes : 1 part garlic (by weight)Aromatic chili-infused oil with garlic flakes that delivers heat, fragrance, and crunch in a single condiment.
- Chili Oil3:1 oil : chili by weightNeutral oil infused with chili heat and color, a fundamental finishing fat and condiment across Asian cooking.
- Clarified Butter5 parts butter : 4 parts clarified butterButter rendered of its water and milk solids — a clean, high-heat fat that forms the backbone of emulsion sauces and endures without refrigeration.
- compound butter100 g butter : 10–25 g total aromatics (herbs, shallot, garlic, anchovy, zest, spice, acid, etc.)Butter + whatever you want tasting of, rolled and sliced, melted onto the plate.
- Confit Fat5 kg fat : 1 kg aromatics (total)Fat slowly rendered with aromatics, then strained—a foundational, intensely flavored fat that anchors duck confit, roasting, and the Southwest French repertoire.
- Cornstarch Slurry1:1 by weight (cornstarch : cold water)Cold-dispersed starch that transforms into a translucent gel the moment it hits heat.
- Cured Salo50 g coarse salt : 1 kg pork fatback (dry); or saturated salt brine (tuzluk)Dry- or brine-cured raw pork fatback, the Slavic pantry staple sliced paper-thin and eaten cold or rendered into hot dishes.
- dark Cajun roux1 : 1 by weight (250 g flour : 250 g fat per standard batch; 1 cup/125 g flour requires 125 g fat)One part fat, one part flour, thirty to forty-five minutes of stirring to the color of melted chocolate—everything else is compromise.
- Dendê oil100g ripe dende fruit : ~30ml finished oilThe signature red palm oil of Bahian cooking, cold-pressed from the fruit of the African oil palm.
- Duck Fatraw duck fat : rendered duck fat = 1 kg → 700–750 g (~70–75% yield)The haute-cuisine cooking fat of southwestern France: richer and more complex than chicken fat, more stable than butter, and irreplaceable for the Maillard crust on potatoes.
- Egusi paste1 cup ground egusi : 3–4 T waterCoarse-meal melon-seed paste that thickens and flavors West African soups into hearty, stew-like dishes with nutty depth.
- Garlic Oil100 g neutral oil : 10–15 g fresh garlic (10–15 % garlic by weight)Neutral oil perfumed with raw or barely‑warmed garlic, a pure aromatic fat for finishing and building flavor.
- Garlic Oil and Crispy Garlic≈250 ml neutral oil : 8 cloves thinly sliced garlicThinly sliced garlic slowly fried in neutral oil, split into two reusable condiments: crisp garlic chips and fragrant garlic oil.
- ghee4:3 butter : ghee (by weight)Butter rendered to pure butterfat: lactose-free, high-smoke-point, nutty-scented golden fat.
- Gribenes1 lb chicken skin : 1 lb chicken fat (1:1 by weight)Crisp rendered chicken skin left behind after making schmaltz — the crunchy, salty soulmate to rendered chicken fat in Ashkenazi cooking.
- Groundnut Paste (for Nkate Nkwan / Peanut Soup)2:1 skinless peanuts : water or stock (by volume)An unsweetened, pourable Ghanaian peanut paste that gives Nkate Nkwan its signature body, richness, and nutty depth.
- Herb Oil1 part fresh herbs (by weight) : 2 parts neutral oil (by weight)Fresh herbs steeped in neutral oil to capture and deliver green, aromatic flavor in a fat carrier.
- Icelandic whey (mysa)~3 L mysa drained per 1 kg skyr curd; for mysuostur reduce 5.75 L whey by ~2/3, add 1/4 cup brown sugar + 2 tbsp butter The lactose-rich liquid drained from skyr curd, used as a baking liquid, a sweet soup base, or boiled down with sugar into mysuostur.
- Irish white pudding1.5:1 pork:oatmeal by weight, 1:1 oatmeal:water hydration, 14% suetPale Irish sausage of oatmeal, pork and suet, poached then sliced — used as a reusable protein-fat base across Irish cookery.
- Japanese Curry Roux1:1 butter:flour by weight, plus curry powder ≈ 30% of butter weightA spiced, browned-butter-and-flour paste pressed into a firm slab that melts into stock to produce Japanese curry sauce.
- Kachamak cornmeal porridgecornmeal:water ≈ 1:4 by weightBalkan salt-fat cornmeal mash; the neutral porridge base that becomes kačamak, bakardan, or pura once dressed.
- Kajmakapprox. 2:1 milk:heavy cream by volume; salt ~1–2% of cream weightLayered cream skimmed from slow-cooked milk and salt — the Balkan clotted-cream spread that doubles as a cooking fat and condiment base.
- Khlea1 : 1 : 1 (cured-dried meat : suet : olive oil), approximate by weightSalt-cured, sun-dried beef or lamb slowly confited in olive oil and rendered suet, then stored submerged in its own fat — Morocco's signature reusable preserved-meat component.
- Kuli-kuli1:0.5 roasted peanuts:extracted oil (approx. by weight)Northern Nigerian pressed-groundnut preparation yielding a toasted peanut oil and a crisp peanut cake for use as flavoring/thickener.
- la-yu5 parts oil : 1 part dried chili (by weight)Hot chili-infused oil: fat as a solvent, heat as a finish.
- Lardo1 kg pork fatback : 60 ml water (optional) : aromatics to taste (optional)Pork fat rendered clean — the foundational fat of European cooking.
- Lemon myrtle butter100 g softened butter : 2 tsp dried lemon myrtle + pinch saltAn Australian-native compound butter that delivers the powerful sweet-citrus perfume of lemon myrtle through a reusable fat base.
- liaison1 part egg yolk : 2 parts cream (by volume); use at ~15–20% of final sauce volumeEnriching egg-and-cream thickener that gives sauces silk, body, and a glossy finish without flour.
- Ngapi1 part salt : 3–5 parts fish/shrimp by weight (varies by species)Salt-cured, sun-dried, and naturally fermented Burmese fish or shrimp paste — the umami backbone of Myanmar cooking.
- niter kibbeh500 g unsalted cultured butter : 100 g aromatics (approx. 10 g whole spices + 90 g alliums by weight)Ethiopian cultured butter slowly rendered with cardamom, turmeric, and alliums — the soul of every wot.
- Ogbono1 part ground ogbono : 2–3 parts palm oil (by volume, for blooming)Toasted, ground wild mango seeds bloomed in palm oil — the mucilaginous, draw-giving foundation of Nigerian draw soups.
- panada250 g bread : 60 g butter : 1 L liquid (≈ 4 : 1 : 16 by weight)Stale bread cooked to a paste — the starch-thickened ancestor of the béchamel.
- Panch Phoron Oil1:6 panch phoron : oil by weightBloomed five‑spice infused oil — the aromatic backbone of Bengali cooking.
- Paneer1 L whole milk : 2–3 tbsp lemon juice OR 1/4 tsp citric acid in 2 tbsp water (hang curds 30–60 min)Fresh Indian acid-set cheese; a vegetarian-friendly, non-melting building block curried, fried or grilled in countless dishes.
- Pepitoria2:1 blanched almonds : stale white bread, plus pinch saffronA toasted almond-and-bread picada perfumed with saffron, stirred into braises to thicken, colour, and enrich the sauce.
- Pirão5:3 stock:cassava flour by volume (approx 2:1 stock:flour for thinner Angolan style)A flour-thickened stock — coarse cassava flour whisked into boiling broth to a nappé/soft-serve consistency.
- potato-starch slurry1 part potato starch : 1 part cold water (by volume). Thickening power: ~1–2 tbsp slurry per 250 ml of liquid.Cold starch predispersed in water, added at the end to give sauces and braising liquids a glossy, silk-textured body.
- Qurut100:1 yogurt:salt (1000 g qatiq : 10 g salt)Sun-dried, salted yogurt curds — the portable, months-long-lasting dairy ration of the Central Asian steppes.
- Rántás1:1 fat:flour by volume (some sources give 1:1 by mass; Miele example ~4:3 fat:flour; Wikipedia notes 1 tbsp fat to 2 tbFried fat-and-flour paste that serves as the classic Hungarian thickener for soups, főzelék, and sauces, often colored and flavored with paprika off the heat.
- Rendered Lard1 kg pork fat : 1 cup water (optional 1/2 tbsp salt)Snow-white pork fat slowly wet-rendered with water into a clean, reusable cooking medium prized across Chinese kitchens.
- Roux1:1 fat : flourEqual‑weight fat and flour, cooked from raw paste to deeply browned — the fundamental thickener of French and Louisiana cuisines.
- scallion oil50:50 scallions : oil by weightHot oil briefly cooks scallions, extracting fragrance into a neutral fat — the simplest aromatic finishing oil.
- Schmaltz1 kg raw chicken fat tissue → ~700–800 g Schmaltz + ~100–150 g Gribenes (crisp cracklings)Rendered poultry fat — the soul-fat of Ashkenazi cooking, fried in its own aromatic oils.
- Shorclarified butter : flour + spice blend ≈ 6 : 1 w/w (e.g. 220 g butter : 30 g flour + 6 g turmeric)Turmeric- and warm-spice-flavoured clarified butter with a flour body, designed to be laminated into Azerbaijani layered pastry dough.
- Sinangag1 part garlic : 3 parts oil (by volume); ~1–2 tbsp minced garlic per cup of cold riceFilipino garlic fried rice: cold rice tossed through oil scented with toasted garlic, the foundational rice of the silog breakfast plate.
- Škvarky2.5 lb pork fat → ~1.5 lb sádlo + ~0.5 lb škvarkyPork fatback rendered in its own fat to yield pure lard plus crisp, porky cracklings — the reusable flavor-fat base of Czech and Slovak cookery.
- smen1 kg butter → 800–850 g smenFermented, clarified, and herb‑preserved butter — the soul of Maghrebi tagines and couscous.
- Taba ng Talangka~5 parts crab fat : 1 part oil; 1 tbsp garlic per 1/3 cup fat; splash of calamansi/vinegarRiver-crab fat and roe gently sautéed with garlic and packed in oil — the umami backbone of Kapampangan cooking.
- tadka ghee100 g ghee : 4–6 g whole spices (by weight)Ghee bloomed with whole spices, used to finish dishes with aromatic fat.
- tallow / suet4 parts raw suet → ~3 parts rendered tallow (≈ 70–75 % yield by weight)Beef fat, raw or rendered: a durable, high-temperature frying medium and pastry component built over centuries of European and Middle Eastern cookery.
- Tarag1:10 live-culture starter : boiled milk (≈100–200 ml starter per 1 L milk)Back-slopped boiled-milk yogurt from the steppes — the live-culture building block of Mongolian cookery.
- Toasted Ground Rice1 cup raw rice → ~1 cup toasted rice powderDry-roasted, coarsely ground rice that lends a smoky-nutty aroma and subtle thickening body to Isaan, Lao, and Cambodian dishes.
- Tsampa~3 parts tsampa flour : 1 part melted yak butter, hydrated with butter tea to bindRoasted, stone-ground highland barley flour mixed with yak butter and tea into a hand-worked dough — the foundational base of Tibetan cuisine.
- Tui la Nazi (Fresh Coconut Milk)1:1 grated mature coconut : warm water by volume (first press); re-press pulp with fresh warm water for thin milkThe warm-water-pressed emulsion squeezed from grated mature coconut — Swahili coast's foundational flavour carrier.
- Wiener Schnitzel breadingveal : flour : beaten egg : fine white breadcrumbs = 1 : thin dust : thin dip : light even coat (qualitative)Flour-dust, egg-dip, fine-breadcrumb coat, deep-fried in clarified butter or lard so the crust soufflés.
- xanthan base0.2–0.5% xanthan gum to liquid by weight; standard pourable consistency at 0.3%A cold-process hydrocolloid thickener stable across all temperatures and pH ranges.
- Xiangla Hongyou (香辣红油)5:1 oil:dried chili by weight (e.g. 350 g neutral oil : 70 g ground dried Sichuan chilies)Aromatic Sichuan chili oil infused with five-spice spices and fresh aromatics — the foundational red oil that dresses cold Sichuan dishes and noodles.
- Yak Butter~10:1 cream:yogurt (starter); yield ~12–15% butter from whole yak milkGolden, churned yak-milk fat — the shelf-stable foundation of Tibetan and Himalayan cooking.
- Zsír1 kg pork back fat : ~2 tbsp water (water fully evaporates during rendering)Pure slow-rendered pork fat — the bedrock cooking medium and spread of traditional Hungarian kitchens.
Finishing & garnish
62- AkhkhylaEqual parts (1:1:1:1:1:1:1) of 7 spices & salt, 50 g eachAn Abkhazian dry spice mix — the garlic-free cousin of Svanetian salt (svanuri marili).
- Alguashte100% toasted/ground hull-on pepitas; optional 1:1 with salt for table seasoningA deeply nutty, toasted pumpkin-seed powder from El Salvador — with possible Mayan origins — used as a finishing condiment on fruit, vegetables, and savory dishes.
- aonori-sesame finish2 parts white sesame seeds : 1 part aonori by weightToasted sesame and green seaweed ground to a fragrant, free-running powder and scattered as a finishing garnish.
- Bengali Garam Masala7:2:2 green cardamom:cloves:cinnamon (by weight)Bengali cuisine's three-spice aromatic backbone — cardamom, cinnamon, and cloves — dry-roasted, ground, and finished with ghee.
- Bhaja Moshla2:2:1 cumin:fennel:coriander + 2 cardamom pods (ratio varies by cook)A Bengali dry-roasted blend of cumin, fennel, coriander, and cardamom, freshly ground and used as a finishing spice.
- Boerewors Spice10:4:1.5:0.7:0.25 coriander : black pepper : pimento/allspice : cloves : nutmeg (by weight)Coarse, coriander-dominant South African sausage spice — toasted, cracked (not powdered), and built on pimento, pepper, and cloves.
- Burmese curry powderCumin : Coriander : Mustard : Cinnamon : Clove : Cardamom ≈ 45:15:12:1.5:1.5:1A peppery, cumin-forward dry spice blend of toasted seeds and warm aromatics that underpins Burmese meat and fish curries.
- candied citrus zest1 : 1 : 0.5 (peel : sugar : water by weight)Sugar-saturated citrus peel, translucent and jewel-like, fundamental to classical pastry and fruitcake.
- Chaat Masala4:3:1:1:0.5 roasted cumin:amchoor:coriander:black pepper:asafoetida, plus black salt & chilli to tasteA tangy-salt-pungent Indian sprinkle spice centered on amchoor, roasted cumin, and kala namak, used as a finishing condiment rather than a cooking masala.
- Char Masala5:2:2:2:2:2 cumin:pepper:green card:cinnamon:cloves:black cardThe cumin-dominant Afghan rice masala that seasons Kabuli Pulao — toasted whole spices ground together into a single, fragrant finishing powder.
- Chili Threads1 part dried chili by weight → 3 parts finished threads by weight; coat with 1–2% neutral oil by thread weightDried chilies julienned to gossamer fineness—a Sichuan finishing garnish that transforms under heat.
- Crawfish boil seasoning8 salt : 1 cayenne : 0.5 each paprika, garlic pwdr : 0.25 each onion pwdr, crushed red, oregano, thymeA salt-and-cayenne forward dry spice blend used to season Louisiana-style crawfish and seafood boils.
- Creole Seasoningpaprika 5 : salt 3 : garlic powder 2 : onion powder 2 : black pepper 1 : cayenne 1 : dried herbs 1Louisiana's all-purpose aromatic seasoning — paprika-rich, allium-heavy, peppery, and herbal — built to season anything from a pot of red beans to a seared fillet.
- Crispy CapersCapers (dry weight) : Oil 1:5 (by weight)Pickled caper buds, dried and flash‑fried into airy, salty crisps — the finishing element that elevates simple dishes.
- Crispy Garlic100 g garlic : 300–400 mL oil (3–4 : 1 by volume)Garlic cooked in oil until all moisture is driven off and the slices shatter with a single bite — the crispness is structural, not fried-greasy.
- Crispy Grains100g cooked, dry grains : 15–30ml high-smoke-point oil (≈1–2 tbsp per 1 cup grains)Moisture-free cooked grains fried in fat until each kernel shatters.
- Crispy Shallots1 part shallots : 2–3 parts oil by weightFry thin-sliced shallots in abundant hot fat until golden and crisp throughout; the single most impactful textural garnish in Southeast Asian cooking.
- croutons1 : 4–5 fat : bread (by weight)Dried bread + fat + moderate heat = crisp, golden cubes delivering crunch to soups and salads.
- dukkah100 g nuts : 60 g sesame seeds : 25 g whole spices : 5 g saltToasted nut-and-seed spice blend; textural finishing condiment with roots in Egyptian table tradition.
- Farofa de dendê2 cups toasted cassava flour : 4 tbsp dende oil (≈1 cup flour : 2 tbsp oil)Toasted cassava flour toasted in dende palm oil with onion and salt — the signature Bahian farofa.
- flavoured finishing salt4:1 salt : aromaticsSalt + flavouring, applied at the end: the last adjustment before the plate meets the guest.
- Fried Curry Leaves2–3 parts oil (by volume) : 1 part curry leavesShallow-fry curry leaves in coconut oil until micro-crisp and intensely aromatic; the leaves become edible, potent finishing garnish.
- furikake20 : 20 : 6 : 3 (sesame : nori : salt : bonito)Dry toasted-sesame-and-nori condiment that gives rice its finishing jolt of umami and crunch.
- Ghanaian 7-Spice (All-Purpose Spice Mix)2:1:3:3:2 star anise:cloves:fenugreek:coriander:fennel, +3 calabash nutmeg, +7 selimA dark, earthy Ghanaian all-purpose spice blend where a single teaspoon transforms beef, chicken, fish, or plantain — and a heavy hand leaves a bitter aftertaste.
- gomashio10 parts sesame : 1 part salt (by volume)Toasted sesame seeds and salt, crushed together into a crunchy, savory finishing salt.
- Grated Bottarga5–10 g coarse sea salt per 100 g fresh roe (5–10% by weight)Cured Mediterranean fish roe, grated as a finishing condiment; the original umami bomb.
- gremolata3 : 1 : 1 parsley : garlic : lemon zest by weight; salt to seasonMilan's raw finishing garnish: parsley, garlic, lemon zest, salt in classical equilibrium.
- Gumbo filé~1 tsp powder per quart of finished gumboGround dried sassafras leaves — a Choctaw-origin seasoning that finishes and thickens gumbo when stirred in off the heat.
- Hawaij (savory)3:2:2:2:1:1 pepper:cumin:coriander:turmeric:cardamom:cloves (by volume)A warming Yemeni seed-and-turmeric blend — the savory sibling of Indian garam masala, leaning on toasted cumin and black pepper.
- Hawaij helw (sweet hawaij)4:2:2:1 cinnamon:cardamom:ginger:cloves (cinnamon-dominant)Yemen's warming sweet spice blend — the Middle East's answer to pumpkin spice, built on a cinnamon-c cardamom-ginger backbone for coffee and baking.
- Herb Salt2¼ parts salt : 1 part fresh herb leaves by weightCoarse salt coated with fresh herbs, serving as a dual-purpose finishing seasoning and aromatic garnish.
- Huajiaoyan (花椒盐)1:1 by volume whole Sichuan peppercorns : coarse saltSichuan's foundational numbing salt — toasted peppercorns and salt ground into a fragrant finishing powder.
- Idli podi4:2:1 urad dal : chana dal : dried red chilli (by volume); small handful sesame & curry leafDry-roasted lentil and chilli powder that is sprinkled with sesame oil onto idli or dosa in place of wet chutney.
- Kamajahu (Estonian roasted mixed-grain flour)1:1:1:1 barley:rye:oat:pea flour (by volume, modern blend)Estonia's non-perishable roasted grain-and-pea flour mix, milled fine for instant reconstitution with milk or as a finishing dust.
- Khmeli sunelino fixed ratio; Svanetian blend leans coriander-heavy with supporting fenugreek, basil, marigoldGeorgian aromatic dry-spice blend built on coriander, blue fenugreek and marigold — the heart of Svanetian cookery.
- migas4:1 bread : fat (by weight)Fried rehydrated bread: crispy shell, yielding interior, suffused with garlic and pork fat.
- Mitmita10:2:1:1 chili:aromatics:cloves:salt by weightFiery Ethiopian red-orange finishing blend headlined by piri-piri chili and korarima.
- Montreal steak seasoning2:2:1:1:1:1:¼ pepper:salt:coriander:dill:garlic:onion:chili flakesCoarse Canadian dry rub built on cracked black pepper, coriander and dill seed with salt, garlic and a touch of heat.
- Nori / Aonori Flakes0.5–2% of dish weightDried seaweed in sheet or flake form — a finishing garnish delivering concentrated oceanic umami and vivid green color.
- pangrattato100 g dried bread : 60–80 mL olive oil : 2–4 g saltToasted seasoned breadcrumbs: the textural punctuation of Southern Italian cooking.
- persillade3 parts parsley : 1 part garlic : 1–2 parts olive oil (by weight)Raw parsley‑garlic‑oil paste applied at the table to finish grilled meats, roasted potatoes, and braised dishes.
- picada2:1 almonds : garlic by weight; bread ≈ ½ almond weight; liquid to tasteToasted almond and garlic paste that thickens and enriches Catalan braises at the finish.
- praline crumble1 : 1 by weight — sugar : nutsEqual-weight sugar and nuts, cooked to hard-crack, broken into shards.
- Przyprawa korzenna8:3:2:2:2:1:1:1:1 cinnamon:ginger:nutmeg:cloves:cardamom:anise:allspice:coriander:black pepperPolish gingerbread spice: cinnamon-forward dry blend of cloves, cardamom, nutmeg, ginger, allspice, and supporting aromatics, freshly ground for piernik and grzane wino.
- Sal prieta1:1 toasted corn : toasted peanuts by volume, +achiote, herbs & seasonings to tasteEcuadorian coarse-ground condiment of toasted corn and peanuts, darkened with achiote and finished with fresh cilantro — Manabí's signature finishing salt for plantains, fish and rice.
- savoury granola100 parts grain : 10 parts fat : 3 parts seasoning (by weight)Savoury toasted-grain clusters: the crunchy finishing element that adds texture, fat, and seasoning to a composed plate.
- Sazón (Puerto Rican)1:1:1:1:1 annatto:coriander:cumin:garlic powder:oregano (optional turmeric to taste)A bright Puerto Rican spice blend led by annatto for color and rounded with coriander, cumin, garlic, and oregano.
- seed brittle2:1 sugar : seedsA confection of caramelized sugar cooked to the hard-crack stage with toasted seeds folded in and cast into a thin, shatteringly crisp sheet. A classic candy-making fundamental used as both a standalone treat and a textural finishing element across desserts.
- Serundeng10:1 shredded coconut : blended spice paste by volumeCrisp, aromatic spiced-toasted coconut used like furikake to perfume rice and savory dishes across Indonesian and broader Southeast Asian cooking.
- Sharena sol1:1:1 salt : paprika : summer savory, plus smaller amounts of fenugreek and thymeBulgaria's beloved 'colourful salt' — a salt-paprika-savory finishing blend, optionally spiked with fenugreek and thyme, that is sprinkled on at the table.
- shichimi togarashi8:4:2:2:1:1:1 (chili:sansho:orange peel:sesames:hemp:nori)Japanese seven-spice blend: chili heat, citrusy sansho, roasted orange peel, toasted sesame, hemp, and nori.
- Speculaaskruiden8:2:1.5:1:0.5:0.25 cinnamon:cloves:nutmeg:cardamom:ginger:white pepperThe signature warm-spice blend of the Dutch Low Countries, built on cinnamon and clove and used to season speculaas, kruidnoten, taaitaai, and other holiday bakes.
- spiced breadcrumb100:25:3–5 breadcrumbs : fat : spicesToasted, fat-coated, spiced crumbs that deliver crunch and flavor as a final touch.
- spiced nut crumble100 g nuts : 25 g fat : 3 g fine salt : 2–3 g spice blend : (optional) 10 g flour or panko for structureToasted nuts + fat + seasoning = craggy, shatterable crunch for finishing plates.
- Suya spice (Yaji)8:8:4:4:4:4:1 peanut:ginger:chili:paprika:onion:garlic:salt (by volume)Hausa dry spice rub built on roasted groundnut powder, ginger, chili, and aromatics — the soul of Nigerian street-side suya.
- Svan salt2:1:1:1:1:0.5:6.5 coriander:dill:blue fenugreek:red pepper:marigold:cumin:coarse salt + 150 g garlicGeorgia's iconic garlicky herbal finishing salt from the Caucasus highlands.
- Tempero baiano1:1:1:1:1 cumin:oregano:annatto:pepper:garlic + 1/2 corianderBahia's signature all-purpose dry spice blend — warm, earthy, and gently peppery — that seasons everything from moqueca to grilled chicken.
- Tempura Crumbs1:4 fat : crumbs by weightToasted, fried coarse breadcrumbs that give dishes a shatter-crisp textural finish.
- tenkasu1 : 0.8–1 liquid : flour (by weight)Crispy fried tempura batter shards — the essential textural counterpoint in Osaka-Kyushu cooking.
- Xinjiang Spice Mix8 parts cumin : 4 parts chili/pepper : 2 parts Sichuan/ginger/garlic : 1 part saltA toasty cumin-forward dry rub from China's Silk Road oases, where mala tingle meets desert-grilled char.
- Za'atar1:1:1 sumac : sesame : dried thyme (wt.); +5% fine saltEqual-parts thyme, sumac, and toasted sesame with salt — a cold finishing blend, never cooked.
- zi su (perilla leaves)1:0 fresh perilla leaves : other ingredients (single-ingredient prep)Serrated, tear-drop leaves of the perilla plant whose aroma hovers between basil, mint, and anise, used whole as a wrap, garnish, or herbal accent.