Dipping Sauces

Awaze is a traditional sauce or spice paste that's served with most main dishes in the country. It's usually made with ingredients such as berbere spice blend, t'ej (Ethiopian honey wine), and oil. The ingredients are simply mixed togethe... READ MORE

This is another one of those centuries-old dishes that were invented as a practical way to use old cheese and old bread. In this case, the dish is called fondue jurassienne. The star of this fondue is Comté cheese, a staple in the ... READ MORE

In its basic form, this ubiquitous Vietnamese sauce is prepared with a sour base of lime juice, or optionally vinegar, sugar, water, and fish sauce. Common additions include finely sliced chili peppers, garlic, shallots, spring onions, ginger, or ... READ MORE

Sambal terasi is a traditional and Malaysian sauce and a variety of sambal. It's made with a combination of red chili peppers and shrimp paste (terasi) as the main ingredients. Various other ingredients are added to the sauce such as garlic, shall... READ MORE

Goma dare is a traditional sesame seed dipping sauce. It's usually prepared with a combination of tahini, soy sauce, sake, mirin rice vinegar, garlic, miso, sugar, sesame oil, and dashi stock, while mayonnaise is sometimes used to add more creamin... READ MORE

Moitié-moitié (lit. half and half) is a traditional cheese fondue originating from Fribourg. The name refers to the fact that the fondue is made with equal amounts of Gruyère and Vacherin Fribourgeois cheese, along with garlic... READ MORE

Fondue is Switzerland's national dish, a melting pot of different flavors and aromas, similar to the country itself–a melting pot of people and different cultures. Its name comes from the French word fondre, meaning to melt... READ MORE

This quintessential Southeast Asian condiment is usually made only with spicy chili peppers and salt. It is occasionally adapted with lime juice, onions, sugar, ginger, shrimp paste, or vinegar. Traditionally prepared in a mortar, it is characteri... READ MORE

Fondue Savoyarde is one of the most popular dishes from the French region of Savoie, located in the heart of the French Alps. Originally a dish from Switzerland, fondue quickly rose to popularity in the Savoie region. The dish is made with a combi... READ MORE

The term nam phrik refers to a vast range of chili-based sauces that are found throughout Thailand. Although the sauces may vary in consistency, they are traditionally prepared in a mortar, and apart from fresh or dry chili peppers, they usually c... READ MORE

This creamy fondue hails from the Italian Aosta Valley. It is made with a combination of Fontina cheese, egg yolks, milk, and flour. The ingredients are combined and heated until the mixture is well-incorporated and attains its creamy, dense textu... READ MORE

Nam chim kai is a traditional sweet chili sauce originating from Thailand. The sauce is usually made with a combination of fish sauce, garlic, chili flakes, lime juice, white wine vinegar, brown sugar, water, and rice wine. The ingredients are sim... READ MORE

Mắm nêm is a traditional dipping sauce made from fermented anchovies. It is much more pungent than other fish sauces – while the regular nước mắm fish sauce is strained in order to exclusively get the salty liquid, mắm nêm uses t... READ MORE

Shacha sauce is a popular Chinese condiment made with garlic, chili, brill fish, dried shrimp, shallots, and soybean oil. The ingredients are mashed, then combined, and the versatile sauce can be used in a number of ways: as a seasoning for stir-f... READ MORE

Plum sauce is a flavorful condiment consisting of sweet plums, vinegar, ginger, chili, garlic, sugar, and salt. It has Chinese origins and is an often-seen condiment of choice in numerous Chinese restaurants. The sauce can be used as a dip for a v... READ MORE

Comeback sauce is a classic dipping sauce hailing from the American South – it originated in a Greek restaurant in Jackson. The sauce is made with a combination of mayonnaise and chili sauce, with the addition of any or all of the following:... READ MORE

Fondue genevoise is a traditional fondue variety originating from Geneva. The fondue is made with a combination of egg yolks, butter, cream, sugar, nutmeg, salt, pepper, and grated cheese – either Emmenthal or Gruyere. The egg yolk are mixed... READ MORE

Sambal kacang is an Indonesian peanut-based chili sauce, commonly used as a dipping sauce or dressing for dishes like satay, gado-gado, ketoprak, and nasi uduk. It has a rich, nutty flavor with a balance of spiciness... READ MORE

This variety of nam chim sauce consists of dried chili peppers, lime juice, fish sauce, palm sugar, and toasted sticky rice. The sauce is characterized by its complex combination of spicy, sour, and sweet flavors, as well as its liquid and slightl... READ MORE

This classic Swiss fondue is believed by some to be the best fondue variety of them all. It is native to the Valais region and consists of tomatoes or tomato paste, white wine, garlic, butter, shallots, and grated cheeses such as Gruyèr... READ MORE

Nam phrik kha is a traditional sauce originating from Thailand, and it's especially popular in the northern parts of the country. This sauce is made with a combination of garlic, roasted chili peppers, salt, and galangal. Once prepared, nam phrik ... READ MORE

Skyronnes is an dipping sauce originating from Iceland. The sauce is usually made with skyr (traditional Icelandic yogurt), olive oil, and a variety of fresh herbs and spices. Skyronnes is usually served as an accompaniment to Icelandic f... READ MORE

Nanpie or nanmi is a spicy and sour Dai dipping sauce that is prepared using a mortar and pestle — the ingredients are crushed until they turn into a mash. It can be made with a myriad of different ingredients, from vegetables and berries to... READ MORE

Kuah cuka is a vinegar-based sauce commonly used in Indonesian cuisine, particularly in pempek, the famous fish cake dish from Palembang, South Sumatra. It has a sweet, sour, spicy, and slightly salty flavor profile, ... READ MORE

Appenzeller fondue is a traditional Swiss cheese fondue made with Appenzeller cheese, known for its strong, aromatic flavor due to its unique herbal brine wash. This fondue is rich, pungent, and intensely flavorful, often blended with Gruyè... READ MORE

Fondue au Vacherin Mont-d’Or is a creamy, luxurious Swiss and French cheese fondue made exclusively with Vacherin Mont-d’Or, a soft, washed-rind cheese from the Jura mountains. The cheese is typically baked directly in its wooden box o... READ MORE

Fondue Neuchâteloise is a traditional Swiss cheese fondue from the Neuchâtel region, made with a blend of Gruyère and Emmental cheeses, melted with white wine, garlic, and kirsch (cherry brandy). This classic dish is known for i... READ MORE

Fondue Fribourgeoise is a Swiss cheese fondue from the Fribourg region, made exclusively with Vacherin Fribourgeois cheese, giving it a smooth, creamy texture and a mild, nutty flavor. Unlike other Swiss fondues, it is melted with water instead of... READ MORE

This fondue variety is essentially the same as fondue Bourguignonne, but the hot oil is replaced by boiling wine in which the consumers dip meat, fish, or vegetable pieces. Those ingredients are typically topped with tartare sauce, mustar... READ MORE

Fondue Bressane is a French-style fondue from the Bresse region, featuring breaded and fried chicken pieces (traditionally, Volaille de Bresse breed) instead of traditional cheese or broth-based fondues. Small pieces of chicken (and sometimes veal... READ MORE

Sapie is a Dai dish from the Yunnan province consisting of a dipping sauce and various cold ingredients that are dipped into the sauce before consumption. The sauce is made with raw beef, spices such as knotweed, culantro, ramson, garlic, and bovi... READ MORE