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.
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.
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.
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.
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.
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.
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.
Italian Salsa Verde is a zesty green sauce made with fresh parsley, capers, anchovies, garlic, lemon, and olive oil. It’s punchy, aromatic, and adds instant brightness to grilled meats, roasted vegetables, seafood, and sandwiches.
Shatta is a punchy Egyptian chili sauce that’s fresh, fiery, and citrusy. Made with red chilies, garlic, lemon, and vinegar, it’s a staple table sauce across Egypt—perfect with grilled meats and fish, falafel, shawarma, eggs, and roasted veggies.
