#condiment
18 viral recipes tagged #condiment.
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Knoblauch-Aioli
Garlic aioli is a silky, garlic-forward emulsified sauce from the French and Provençal tradition — think of it as a bolder, richer cousin of mayonnaise. Raw garlic pounded with salt gets whisked into egg yolks, then slowly beaten with oil until thick enough to hold a soft peak, with a bright hit of lemon to keep it from feeling heavy. Building the emulsion by hand and blending neutral oil with just a splash of olive oil gives you a glossy, spoonable aioli that clings to fries and seafood without turning bitter.
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Cremiges Coleslaw-Dressing
A cool, tangy-sweet coleslaw dressing built on mayonnaise loosened with sour cream, brightened with cider vinegar and Dijon, and pricked with celery seed. It clings to shredded cabbage without turning gluey, hitting that classic diner balance between rich and sharp. A short chill lets the sugar dissolve and the celery seed bloom, so every forkful tastes seasoned all the way through.
americanside-dishno-cook -
Honig-Senf-Sauce
This is a creamy, pourable honey mustard that balances sharp Dijon against mellow honey, with mayonnaise smoothing everything into a glossy, tangy-sweet dip. A splash of apple cider vinegar keeps it bright instead of cloying, and a short chill is what turns the raw mustard bite into the rounded, restaurant-style flavor people love. It takes five minutes of whisking and no cooking at all.
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Balsamico-Glasur
Balsamic glaze is simply balsamic vinegar simmered down to a glossy, pourable syrup — deeply savory-sweet with a bright tang that softens as it thickens. A whisper of brown sugar rounds out inexpensive supermarket vinegar and helps the glaze cling to whatever you drizzle it over. Because the syrup keeps thickening as it cools, pulling it off the heat while it still looks a little loose is the whole trick.
italiancondimentsauce -
Hausgemachte BBQ-Sauce
This is a thick, glossy Kansas City-style barbecue sauce built on a ketchup and molasses base, balanced with cider vinegar, brown sugar, and a whisper of smoke and cayenne. A slow 20-minute simmer melds the sweet, tangy, and savory notes and reduces the sauce until it clings to the back of a spoon, so it brushes onto ribs and chicken without sliding off. Because you control the sugar and heat yourself, it tastes fresher and far less cloying than anything poured from a bottle.
americancondimentsauce -
Selbstgemachter Ketchup
This from-scratch tomato ketchup simmers crushed tomatoes with brown sugar, cider vinegar, and a warm blend of allspice, clove, and mustard until it's thick, glossy, and deeply savory-sweet. Blending and straining give it that pourable, bottle-smooth texture, while the balance of tang and spice tastes brighter and less cloying than anything from the store. Because it's cooked down and preserved with vinegar, a single batch keeps for weeks in the fridge.
condimentsauceamerican -
Aal-Sauce (Unagi-Sauce)
Eel sauce, or unagi no tare, is Japan's glossy sweet-savory glaze built from just soy sauce, mirin, sake, and sugar simmered down to a pourable syrup, and despite the name there is no eel in it at all. Slow reduction concentrates the salt and dark-caramel sweetness so the sauce clings to grilled eel, sushi rolls, and rice without any thickeners. Cooking the alcohol off first and letting the sauce cool is what tells you exactly how thick it will set.
japanesesaucecondiment -
Sauce Tartare
This is a bright, creamy tartar sauce built on a mayonnaise base and sharpened with finely chopped dill pickles, capers, lemon, and fresh dill. It lands right between tangy and rich, with just enough crunch to cut through fried fish. Stirring it together and letting it rest lets the raw shallot mellow and the flavors marry into something far better than the jarred stuff.
condimentsauceno-cook -
Süß-Sauer-Soße
This is the glossy, ruby-orange Chinese takeout-style sweet and sour sauce, balanced between tangy pineapple and vinegar and a rounded brown-sugar sweetness, with just enough ketchup for color and body. A quick cornstarch slurry gives it that clingy, spoon-coating shine so it clings to fried tofu, pork, or chicken instead of sliding off. Because everything simmers in one small pan, you control the sweet-sour balance exactly to taste in under 15 minutes.
chinesesaucecondiment -
Koreanische BBQ-Sauce
A glossy, sweet-savory sauce in the bulgogi tradition: soy sauce and dark brown sugar deepened with gochujang, garlic, ginger, and grated Asian pear, then finished with toasted sesame oil. A short simmer tames the raw bite of the garlic and lets the pear's enzymes and sugars melt into the base, while a quick cornstarch slurry turns it thick enough to cling to ribs, wings, or a bowl of rice. It keeps for two weeks and doubles as a glaze, dip, or stir-in.
koreansaucecondiment -
BBQ-Gewürzmischung (Rub)
A sweet-smoky all-purpose barbecue rub built on brown sugar, two kinds of paprika, and a backbone of garlic, onion, cumin, and mustard powder. The sugar caramelizes into a lacquered, mahogany crust on low-and-slow cooks, while the balanced salt level lets you season generously without over-salting. Ten minutes of measuring and whisking gives you a full cup that outperforms anything in a shaker bottle.
americancondimentgrilling -
Honigbutter
Honey butter is a fluffy, spreadable blend of whipped butter and honey with a whisper of salt — sweet, silky, and gone the second warm biscuits hit the table. Whipping the butter alone first, then drizzling in the honey in stages, is what keeps it light and emulsified instead of greasy or weepy. Ten minutes of active work gives you a crock of it that upgrades everything from cornbread to roasted sweet potatoes.
no-cook5-ingredients-or-fewercondiment -
Teriyaki-Marinade und -Sauce
A double-duty Japanese teriyaki built from one pot: soy sauce, mirin, sake, and brown sugar simmered with fresh ginger and garlic, then split in two. Half stays thin and salty-sweet for soaking into chicken, salmon, or tofu; the other half gets a quick cornstarch slurry and turns into a glossy, spoon-coating glaze. Simmering first dissolves the sugar, mellows the raw garlic, and cooks off the alcohol's sharp edge, so both halves taste balanced rather than boozy or harsh.
japanesecondimentmarinade -
Bang-Bang-Sauce
Bang bang sauce is the creamy, sweet-hot condiment that made bang bang shrimp famous: rich mayonnaise loosened with sticky Thai sweet chili sauce, sharpened with sriracha, and brightened with a squeeze of lime. Whisking the mayo smooth before anything else goes in keeps the sauce glossy and lump-free, and a short rest in the fridge lets the garlic and chili flavors bloom into one cohesive, spoonable dip. It comes together in five minutes with zero cooking and clings beautifully to anything crispy.
no-cook5-minute-prepcondiment -
Selbstgemachte Taco-Sauce
A smooth, tangy-spiced red sauce that turns a can of tomato sauce and a handful of pantry spices into the drizzle every taco night needs. Blooming the spices in a dry pan for a minute wakes up their oils, and a short uncovered simmer melds everything into a pourable sauce with a gentle, cumulative heat. It is brighter and silkier than jarred salsa, and it keeps for two weeks in the fridge.
mexicancondimentvegan -
Eingelegter Ingwer (Gari)
Gari is the pale-pink pickled ginger served alongside sushi — paper-thin ginger slices steeped in a sweet-tart rice vinegar brine until they turn crisp-tender and refreshing. Salting the slices first draws out moisture so they stay snappy, and a quick blanch tames the raw burn while leaving plenty of clean heat. Made with young ginger it blushes pink on its own; with mature ginger you get the same bright flavor in a golden hue.
japaneseside-dishcondiment -
Thousand-Island-Dressing
This is the diner-classic pink dressing done properly at home: creamy mayonnaise sharpened with ketchup and vinegar, studded with sweet pickle relish, minced shallot, and chopped hard-boiled egg — the "thousand islands" that give it its name. Whisking the smooth base first, then folding in the chunky bits, keeps the texture plush instead of watery, and a short chill lets the flavors fuse into something far better than the bottled stuff.
americancondimentsalad-dressing -
Blaubeersirup
A glossy, deep-purple blueberry syrup that pours like warm honey and tastes like the berries themselves — bright, jammy, and just tart enough thanks to a squeeze of lemon. Simmering whole berries with sugar and water bursts their skins and draws out pectin, so the syrup thickens naturally without cornstarch. It comes together in one saucepan in about 20 minutes and turns ordinary pancakes into a diner-worthy breakfast.
breakfastamericancondiment