Condiments: Part 1

For past couple of weeks, I have been experimenting with making several different types of condiments. Some of these could also work as sauces to lather on meats or fish – grilled or poached. I recently read a blog where the author complained bitterly about a particular group of people who had basically ripped off all her recipes (and that of few dozens others) and made a mobile app that aggregated these information. I can understand the ire of those who are somehow using this blog activities to generate some kind of monetary rewards. Since I am mostly doing this for fun and with no-profit motivation, I would myself be not irate if you lifted any of recipes I post here. On the other hand, I do want to respect the wishes of those original creators of recipes. So from now on, I will indicated right upfront where I copied the recipes. For your information, I post only those recipes that I would have made it at least once if not multiple times.

Today I am going to post couple of condiments/sauces I made from following recipes contained in Mark Bittman’s book titled, “The Best Recipes in the World”. I would highly recommend buying this cookbook. Most recipes I have tried from it have turned out to be rather good.

Recipe # 1

 Soy Dipping Sauce

(Time 5 minutes, make ahead, serve at room temp)

There are dozens of permutations of this and is very simple to make and adjust to your own tastes. Especially good with spring rolls as dipping sauce but also works well with meat and fish – grilled or poached with flavourful liquids.


Vinegar or Fresh Lime Juice – 1 Tbsp
Soy Sauce or Nam Pla – 1 Tbsp
Water to dilute to your taste or consistency desired
Ginger – Fresh, Peeled and minced 1 rounded tsp (optional)
Fresh Chiles, minced or Cayenne – 1/4 tsp
Sugar 1 tsp


Combine all the ingredients and stir in to dissolve sugar. Taste and adjust the seasoning and add water if required.

Recipe # 2

Hoisin Chili Sauce
(Time 5 minutes, make ahead, serve at room temp)

This is no more than hoisin sauce spiced up. Quality of bottled hoisin sauces varies so look for a jar that lists soy as first ingredient and little more than that. As for Chili sauces to use, the author recommends using vietnamese Chili-Garlic sauce. I liked it that way but you could use any other type of Chili sauce.


Hoisin Sauce – 1/2 cup or as much as desired
Chili Sauce – 2 tsp or more if you desire more kick


Whisk together the sauce until smooth. Thin with water if the mixture looks too thick, then taste and adjust seasoning (amount of chili or hoisin sauce) depending of how fiery you want this sauce to be). In Refrigerator, the sauce will keep for more than a week. Serve at room temperature.


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