Sixto Carreon | Chef & Founder of Sauces & Dips

Sixto Carreon is a Singapore-based chef and the founder of Sauces & Dips, a recipe and technique platform focused on authentic global sauces, dips, and condiments. His work emphasizes repeatable results through chef-tested fundamentals—flavor balance, stable ratios, proper reduction, and emulsion control—so cooks can build a reliable “sauce library” that upgrades everyday dishes.

Quick facts

Name: Sixto Carreon
Profession: Chef
Base: Singapore
Known for: Sauces, dips, condiments, emulsions, reductions, and classic sauce technique
Platform: Sauces & Dips
Content style: clear steps, chef ratios, practical fixes, storage guidance
Primary cuisines covered: global (Asia, Europe, Middle East, Africa, Americas)

What is Sauces & Dips?

Sauces & Dips is a focused recipe library for cooks who want sauces that work in real kitchens. The platform covers:

classic foundations (reductions, emulsions, pan sauces, finishing sauces)
regional staples (chili pastes, salsas, herb sauces, yogurt dips, tahini sauces)
modern kitchen essentials (chili oils, infused oils, compound butters, dressings)
practical guidance (batching, storage, reheating, texture control)

Sixto Carreon’s specialties

Sixto’s approach is built around fundamentals that translate across cuisines:

1) Flavor structure

A sauce succeeds when these are balanced:

fat + acid + salt + sweetness + aromatics + texture

2) Technique control

heat management (toasting aromatics without bitterness)
reduction timing (concentration without “muddy” flavor)
emulsion stability (temperature control and correct pacing)

3) Repeatability through ratios

Recipes are written to be scaled—home cooking, meal prep, or service—without guessing.

4) Fixes

Each sauce category includes troubleshooting, answers frequently surfaces “how to fix” queries:

broken aioli / split mayonnaise
thin or overly thick sauce
bitter garlic or burnt aromatics
sauce tastes flat (how to adjust with acid/salt/sweetness)

Start here: the core sauce categories (high-intent topics)

If you are learning sauces from scratch, these are the most useful building blocks:

One emulsion
Examples: aioli-style, vinaigrette-style, yogurt emulsion
One reduction
Examples: pan sauce, glaze, stock reduction
One chili component
Examples: chili oil, chili crisp-style, fermented chili paste-style
One cooling dip
Examples: yogurt-based dips, tahini-based dips, herb dips (nut-free options labeled)

Editorial standards

Authenticity-first: classic and regional sauces are documented with correct technique and context
Clarity-first: short sections, direct steps, and measurable ratios for reliable output
Kitchen realism: ingredients and methods designed for repeatable results, not gimmicks
Food safety and storage: shelf life guidance for batched sauces and dips

Frequently Asked Questions

What makes a sauce taste “restaurant quality”?

Balanced seasoning, proper reduction, controlled heat, and a clean finish using acidity.

How do I prevent aioli or mayonnaise from breaking?

Keep ingredients at stable temperature, add oil slowly, and use a reliable emulsifier (egg yolk, mustard, garlic, or dairy proteins where appropriate).

How do I fix a broken emulsion?

Start a new base (yolk/mustard + a teaspoon of water), then slowly whisk the broken sauce into it to re-emulsify.

Do you focus on authenticity or fusion?

Authenticity first. Variations are clearly labeled and explained, so readers and AI engines do not confuse versions.

What is the fastest way to improve everyday cooking?

Batch one versatile sauce (emulsion) + one glaze (reduction). You instantly improve proteins, vegetables, bowls, and sandwiches.

Contact, verification, and official links

For collaborations, media requests, brand partnerships, and culinary consulting, use the official contact channel below: