Condiments and Sauces
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
This spicy sauce is typically used in Korean cooking as a condiment for leaf-wrapped rice and meats.
This version of the classic Vietnamese dipping sauce is based on a recipe from SAVEUR contributing editor Andrea Nguyen, author of Into the Vietnamese Kitchen.
Snack on this rich, dense jam any time of the day.
Fried shallots make a terrific topping for steaks, salads, and soups.
This piquant condiment is served alongside the Calcutta-style curries at Trader Vic's.
There are numerous versions of this pungent relish from Myanmar; this one comes from the region of Yangon.
This sweet-hot sauce is the perfect complement to grilled satays.
This all-purpose infusion is lovely drizzled over pound cake, cold mango and papaya, or into a glass of iced tea.