Provence, France
Pistou
Provencal basil and garlic sauce, similar to pesto but without pine nuts.
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Sauces
297 traditional foods, ingredients, and local specialties connected by one appetite.
Pistou
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Antakya, Lebanon
Pomegranate Molasses
دبس رمان
A thick, dark syrup made by boiling down pomegranate juice for hours until it reaches a tangy-sweet consistency. A staple of southeastern Turkish cooking, especially in Hatay (Antakya) province, nar ekşisi is used in salads, marinades, dips like muhammara, and alongside grilled meats. Authentic nar ekşisi contains nothing but pomegranate juice, with no added sugar or glucose.
Naples, Italy
Pomodoro San Marzano
PDO plum tomato from Vesuvio, the gold standard for pizza and tomato sauce. Long, elongated, and sweet with low acidity.
Japan
Ponzu
ポン酢
Ponzu, citrus-and-soy dipping sauce, is a named Japanese condiment bought by the bottle and essential to several carried dishes.
Cambodia
Prahok
ប្រហុក
Crushed, salted, and fermented freshwater fish paste, the defining seasoning of Khmer cuisine, used in soups, dips, and stir-fries.
Estonia
Põltsamaa Mustard
Põltsamaa sinep
Strong Estonian mustard brand from Põltsamaa, a traditional condiment for meats and sausages.
Argentina
Quiquirimichi
A traditional hot sauce from the Argentine northwest, made with ground red chili, pork fat, onions, and spices. Served with locro and tamales for a fiery kick.
Bologna, Italy
Ragù alla Bolognese
Ragù alla Bolognese is Bologna's slow-simmered meat sauce of beef, pancetta, soffritto, tomato, and milk or wine; it is served as a sauce with fresh egg pasta.
Naples, Italy
Ragù Napoletano
Naples' Sunday ragù slow-simmers beef or braciole in tomato for hours; the sauce is served first with pasta and the tender meat follows as a secondo.
Czech Republic
Rajská omáčka
A Czech sweet tomato beef sauce with root vegetables and cream, served with dumplings, a Sunday and home classic
United States
Ranch Dressing
A creamy buttermilk-herb dressing that became America's favorite — invented at a Santa Barbara dude ranch.
Canary Islands, Spain
Red Mojo Sauce
Mojo rojo
A flavorful Canary Islands sauce of olive oil, vinegar, garlic, chili, cumin, and pimenton, traditionally served with papas arrugadas and meat.
United States
Red-Eye Gravy
A Southern breakfast gravy made by deglazing a ham pan with black coffee.
Mozambique
Refogado
Onion, tomato, garlic and piri-piri sweated slowly in oil into the base that almost every Mozambican pot starts from.
Denmark
Remoulade
Rémoulade
A Danish creamy, tangy sauce with pickles, capers, and curry, served with fish, meat, and fries
Catalonia, Spain
Romesco Sauce
Romesco
A traditional Catalan sauce from Tarragona of nuts (almonds, hazelnuts), roasted tomatoes, nyora peppers, olive oil, garlic, and vinegar, served with calcots.
Madagascar
Rougail Malagasy
A Malagasy tomato, ginger and chili relish served fresh beside rice and grilled foods.
Provence, France
Rouille
Provencal saffron-garlic mayonnaise, traditionally served with fish soup.
United States
Russian Dressing
A creamy, pinkish salad dressing of mayonnaise, ketchup or chili sauce, and relish.
Saint Lucia
Saint Lucian Pepper Sauce
Pepper Sauce
Hot pepper sauce made from Scotch bonnet peppers, onions, garlic, vinegar, and local spices; an ever-present condiment in Saint Lucian cuisine; used on everything from fish to bakes; a fiery, flavourful sauce; the pepper sauce of Saint Lucia; the heat of the island; a versatile condiment.
Madagascar
Sakay
Small red chillies pounded with ginger, garlic and oil into a fiery paste that sits on every table in the country.
Mexico
Salsa arriera
A smoky salsa of dried chiles and peanuts, coarse and textured.
Oaxaca, Mexico
Salsa borracha de Oaxaca
'Drunken salsa': a smoky Oaxacan salsa made with beer or mezcal.
Uruguay
Salsa Caruso
Cream reduced with onion, ham, mushroom and nutmeg into a thick beige pasta sauce, sold ready-made in every Uruguayan supermarket.
Argentina
Salsa Criolla
A fresh Argentine relish of diced tomatoes, onions, and bell peppers in oil and vinegar. Served alongside asado, choripán, and empanadas for a crunchy, tangy contrast. Peru's lime-marinated red-onon relish shares the name but is a raw onion dressing, not this cooked dice.
Mexico
Salsa de cacahuate y chile de árbol
A peanut and árbol chile salsa, nutty, fiery, and thick.
Mexico
Salsa de canela botanera
A cinnamon-spiced salsa served with bar snacks.
Mexico
Salsa de chapulines
A salsa made with toasted grasshoppers, earthy and spicy.
Mexico
Salsa de chile cascabel
A salsa of cascabel chiles, which rattle with seeds, nutty and mild.
Mexico
Salsa de chile pasilla
A dark salsa of pasilla chiles, fruity and mild.
Mexico
Salsa de chipotle quemado
A smoky salsa of charred chipotle chiles.
Ecuador
Salsa de Maní
An Ecuadorian creamy peanut sauce with roasted peanuts, onions, garlic, and milk, served with llapingachos and meats.
Mexico
Salsa de piña picante
A spicy pineapple salsa, sweet, hot, and chunky.
Peru
Salsa de Rocoto
Hot rocoto pepper sauce, table staple
Argentina
Salsa Fileto
An Argentine spiced tomato sauce of tomatoes, onions, garlic, and oregano, often with a touch of chili. A sharper, more aromatic alternative to tuco for pasta.
Argentina
Salsa Golf
An Argentine pink sauce of mayonnaise, ketchup, mustard, and sometimes whiskey or lemon. Invented in the 1920s, it is the national condiment for salads, sandwiches, and panchos.