Sauces & Dips by Sixto Carreon
A flavor library for sauces, dips, dressings, glazes, and condiments—the small kitchen details that make every plate brighter, deeper, and more memorable.
The site is organized around how a cook uses the recipe. Cuisines, ingredients, heat level, and flavor notes stay as tags for cleaner browsing.
Flavor system
Search by recipe type, cuisine, ingredient, dish, or flavor direction: spicy, herby, creamy, smoky, tangy, umami, or sweet-savory.
Featured from the flavor library
Fava Santorini Sauce is a tangy Greek recipe built from yellow split peas, water, onion, olive oil. It is made for serving with bread, chips, vegetables, grilled food, and shared platters, using clear gram and milliliter measurements so the flavor can be repeated consistently..
Read RecipeNew sauces, dips, dressings, glazes, and condiments ready to pair with vegetables, seafood, meat, rice, bread, noodles, snacks, and everyday meals.
Fava Santorini Sauce is a tangy Greek recipe built from yellow split peas, water, onion, olive oil. It is made for serving with bread, chips, vegetables, grilled food, and shared platters, using clear gram and milliliter measurements so the flavor can be repeated consistently..
Taramosalata Sauce is a tangy, smoky Greek recipe built from tarama or smoked fish roe, soaked bread or cooked potato, olive oil, lemon juice. It is made for serving with bread, chips, vegetables, grilled food, and shared platters, using clear gram and milliliter measurements so the flavor.
Smoky North African Chili Paste for Grilled Meats, Eggs, Couscous, and Roasted Veggies Harissa is a fiery red chili paste strongly associated...
Sauce Gribiche is a classic French cold sauce made with hard-boiled eggs, mustard, vinegar, capers, pickles, and fresh herbs. It’s creamy without mayo, bright and tangy, and perfect when you want a sauce with real texture and crunch.
Hoisin sauce is a classic Chinese pantry staple—sweet, savory, and deeply umami. It’s used as a glaze, marinade, and dipping sauce, especially for roasted meats, stir-fries, lettuce wraps, and noodles. This homemade version is rich and balanced, with the familiar hoisin flavor you expect.
Green Goddess Dressing is a classic California sauce and dressing made with soft herbs, garlic, lemon, and a creamy base. It’s bright, fresh, and versatile—perfect as a salad dressing, dip for crudités, or drizzle for grain bowls and grilled proteins.
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.
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.
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.
