Sauce Recipes

The sauces are the cooking hack. Stir one through noodles, spoon it over rice and a fried egg, or use it as a dip - most take ten minutes and nothing you don't already have in the cupboard.

Bang Bang Sauce

Bang Bang Sauce

Creamy, sweet and hot all at once. Three ingredients, and it makes fried anything disappear faster.

Chilli Crisp Oil

Chilli Crisp Oil

The crunchy chilli oil that ends up on everything. Twenty-five minutes, and a jar lasts months.

Ginger Scallion Oil

Ginger Scallion Oil

Three ingredients, no cooking skill required, and it makes plain chicken and rice taste like a restaurant.

Gochujang Mayo

Two spoons, one bowl, and suddenly everything on the plate is better.

Goma Dare (Japanese Sesame Sauce)

Goma Dare (Japanese Sesame Sauce)

Nutty, creamy sesame sauce that turns cold noodles and plain vegetables into a meal.

Gyoza Dipping Sauce

Gyoza Dipping Sauce

The little dish of sauce that makes dumplings worth eating. Thirty seconds to mix.

Kewpie Sriracha Burger Sauce

Kewpie Sriracha Burger Sauce

The two-minute burger sauce that has quietly replaced every other one in this kitchen.

Kung Pao Sauce

The sweet, sour and numbing stir-fry sauce, mixed ahead so dinner takes six minutes.

Nam Jim Jaew

The smoky, sour Thai dipping sauce for grilled meat. Toasted rice powder is the whole trick.

Nuoc Cham

Vietnam's everyday dipping sauce. Keep a jar in the fridge and dinner is twenty minutes away, permanently.

Satay Peanut Sauce

Satay Peanut Sauce

Rich, coconutty peanut sauce that works as a dip, a dressing and a stir-through in equal measure.

Ssamjang

The thick, savoury dipping paste that belongs in every Korean lettuce wrap.

Teriyaki Sauce

Four ingredients, no bottle required, and it reduces to a proper lacquer rather than a sugary syrup.

Thai Sweet Chilli Sauce

Thai Sweet Chilli Sauce

Sweet, sharp and properly chilli-flecked, rather than the bottled stuff that is mostly syrup.

Yangnyeom Sauce

Yangnyeom Sauce

The sticky red glaze on Korean fried chicken. Sweet, garlicky, and hot enough to matter.