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RECIPE →: Ssamjang (Korean Spicy Soybean Dipping Sauce)Ssamjang is the essential Korean dipping sauce for lettuce wraps (ssam). Thick, umami-rich, and gently spicy, it blends fermented soybean paste with gochujang, sesame, aromatics, and a touch of sweetness—perfect with grilled meats, rice, and crisp veggies.
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RECIPE →: Skordalia (Greek Garlic–Potato Dip)Skordalia is a traditional Greek dip made by blending warm potatoes with garlic, extra-virgin olive oil, and lemon. It’s silky, pungent, and irresistibly tangy—perfect with fried fish, roasted vegetables, crusty bread, or beets.
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RECIPE →: Guasacaca (Venezuelan Avocado–Cilantro Sauce)Guasacaca is Venezuela’s beloved green sauce—looser and tangier than guacamole, blended with avocado, cilantro, parsley, green pepper, vinegar, and oil. It’s zesty, herby, and made to drizzle over parrillas (grills), arepas, empanadas, and fried yuca.
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RECIPE →: Mojo Verde (Canary Islands Green Cilantro Sauce)Mojo Verde is a zesty green sauce from Spain’s Canary Islands, made with fresh cilantro, garlic, cumin, vinegar, and olive oil. It’s the classic partner for papas arrugadas (wrinkled potatoes) and a vibrant drizzle for seafood, chicken, and grilled vegetables.
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RECIPE →: Salsa Brava (Spanish Spicy Tomato–Paprika Sauce)Salsa Brava is the bold, signature sauce of Spain’s patatas bravas—a silky tomato base lifted with Spanish paprika, a touch of vinegar, and gentle heat. It’s quick, versatile, and perfect for tapas, roasted potatoes, and grilled proteins.
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RECIPE →: Bagna Cauda (Piedmont Warm Anchovy–Garlic Dip)Bagna Cauda is a classic from Italy’s Piedmont region: a gently warmed dip of anchovies, garlic, olive oil, and butter. It’s rich, savory, and designed for dunking—perfect with crisp raw vegetables, warm bread, or as a drizzle over grilled meats.
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RECIPE →: Mojo Rojo (Canary Islands Red Pepper & Paprika Sauce)Mojo Rojo is a classic sauce from Spain’s Canary Islands—bold with roasted red peppers, paprika, garlic, and vinegar. It’s the traditional partner for papas arrugadas (wrinkled potatoes) and a knockout with grilled seafood, chicken, and vegetables.
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RECIPE →: Toum (Lebanese Garlic Sauce)Toum is a classic Lebanese garlic sauce—silky, pungent, and 100% plant-based. Made by emulsifying fresh garlic with oil, lemon, and ice water, it’s the cloudlike condiment that makes shawarma, kebabs, and roasted veggies sing.
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RECIPE →: Zhoug (Yemeni Cilantro Chili Sauce)Zhoug (also spelled zhug or skhug) is a bold green chili sauce from Yemen that spread across the Middle East. It’s bright with cilantro, spicy from fresh chilies, and lifted by cardamom and cumin. Amazing on shawarma, eggs, roasted veggies, and grain bowls.
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RECIPE →: Chermoula (North African Herb & Spice Marinade)Bright, Garlicky Sauce for Fish, Chicken, and Veggies Chermoula is a classic North African sauce-marinade packed with fresh herbs, garlic, warm spices, and lemon. Zesty, aromatic, and versatile—use it as a quick marinade or a finishing drizzle. Ingredients (Makes about 1 cup) Instructions 1. Mix the BaseWhisk together garlic, cumin, coriander,…
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I’m Sixto
Writer and recipe developer for Sauces and Dips. Discover easy, flavorful sauce recipes and dip ideas from around the world — from timeless classics to bold global favorites, each one crafted to elevate every bite.
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