Wasabi - Compared to other Asian cuisines, Japanese food is generally considered to be on the lower end of the spice and heat scale. However, there is one thing they do, and they do it well, and it is wasabi. Wasabi is also known as Japanese horseradish. It is made from a plant that is native to Japan and only a couple of other countries, it is called Eutrema japonicum. It looks like a root vegetable and grows in wooded areas or along streams. It is a cold-weather plant and would die if grown in areas that have a temperature higher than 24 degrees Celsius. To make wasabi, the wasabi plant’s stem, which is the part that grows underground, is grated finely in order to make a paste.
Hoisin - This dark brown sauce is made from fermented soybean paste. It has a tangy and salty flavor with a slight hint of sweetness and is usually found to accompany dishes such as Peking duck or Vietnamese spring rolls. It more or less contains sugar, vinegar, garlic, five spice, sesame paste and originates from China, specifically Cantonese. It is also used not only as a condiment on the side but is also added to other dipping sauces, marinades for poultry and seafood, as well as stir-fried dishes. Although it is mostly used by the Chinese and Vietnamese, you’ll sometimes find it in other dishes from countries such as Thailand and Indonesia.
Ranch - Ranch was invented in the 1950s by Steven Henson. When he retired from work, he moved with his wife to Santa Barbara County in California where they bought an actual ranch and named it Hidden Valley Ranch. This is where the sauce was born. They served it often as salad dressing at the ranch steakhouse and guests were eager to take some sauce home with them. It gained popularity and has now become a pantry staple for most households and restaurants. It is also not just used as salad dressing anymore but can be a dipping sauce for many snack and finger food like meals such as nuggets, chicken wings, celery sticks, jalapeno poppers, carrot sticks, and more. Ranch is made from buttermilk along with garlic, onion, mustard, chives, parsley, dill, and paprika, with a base of mayonnaise, sour cream, or yogurt. Since the 1950’s many variations have been made to include avocado, chili, and other popular flavors and ingredients.
Chimichurri - This popular fresh and green sauce which usually accompanies a good piece of steak originates from Argentina. It’s made with red wine vinegar, garlic, oregano, and parsley. There are now many varieties of chimichurri since it has spread from Argentina to other neighboring countries such as Paraguay and Uruguay, and even Brazil. Some variations include olive oil, cilantro, pepper flakes, lemon, mint, and chilies. The way the Argentinians season their steak is very simple, just a dash of salt and pepper and nothing else which is understandable since they do have some of the best beef in the world. They cook their meat over open fires and slather chimichurri on the beef for additional flavor. If you haven’t tried this sauce yet, it's very simple to make at home and is a great addition to any meal. You could use it as a salad dressing, add some to your tacos, or even use it as a spread or in your sandwiches. Why stop at grilled beef when it’s just that good?
Tzatziki - This yogurt sauce can be found in many sandwiches, wraps, and many other dishes. It originates from Greece and is made with cucumber, olive oil, lemon juice, garlic, herbs, and salt. It brings a garlicky but tangy flavor to anything you put it on and also a freshness from the cucumber and herbs. The Greeks enjoy this sauce with bread, souvlaki which is grilled meat usually on a skewer, roasted meats such as lamb chops, and fried eggplant. They say traditional tzatziki is made with sheep or goat’s milk yogurt, however, that is not as easily accessible to everyone. You can make your own tzatziki with Greek yogurt instead. This sauce is not only widely enjoyed in the Mediterranean region but also in the Middle East.
Hollandaise - Made with egg yolks, lemon juice, butter, and a dash of salt, this creamy sauce is best known as the key ingredient in the breakfast and brunch favorite dish, Eggs Benedict. This sauce also sometimes contains white pepper or a pinch of cayenne pepper. It has a smooth texture and brings a sense of lightness and brightness (due to its yellow color) and slight citrusy flavor. The sauce was invented by chef Marie Antoine Carême around the 1780’s-1830’s. He used a bain marie to whisk some air into the egg yolks in order to create the foam. Then he added butter into it which then emulsified the mixture creating that velvety texture. You may be wondering why it is called HOLLAND-aise if the sauce has French origins. Well, during the First World War, France was struggling to produce its own butter and they were importing it from Holland, and since butter is an integral part of this sauce, that is how it gained the name Hollandaise. Although we are familiar with the Eggs Benedict dish, Hollandaise can go with other things too such as salmon, or steak, and even over potatoes and vegetables. At home, you can elevate a basic serving of steamed or roasted broccoli and asparagus with a healthy serving of this smooth buttery sauce.
Ajika - Similar to the color and texture of red pesto, Ajika also spelt as adjika is a spicy sauce from Georgia. It can be used as a rub or marinade, and can also be added to soups, as well as used as a dip. It’s paired with roasted meat, fish, and vegetables, usually carrots and potatoes. It is also used to add flavor into burgers and sandwiches. You can basically use it on anything and everything which makes it almost as versatile as salt. It is made with garlic, paprika, fenugreek, coriander, marigold, and of course we can’t forget salt and pepper.
Maple syrup - When it comes to condiments used at breakfast, maple syrup has to be somewhere at the top of the list. Discovered in 1609 by Native Americans, maple syrup to this day is still going strong. Although it can be pricey at times, depending where you are in the world, maple syrup will always have its place in the pantry. After all, what is a stack of pancakes or waffles without maple syrup? Maple syrup comes from the sugar maple and black maple trees, and is mostly produced in Canada. It can be used not only at breakfast but also for flavoring and adding into other things such as ice cream, marinades, and even salad dressings. Next time you need a hint of sweetness in something, just think if maple syrup might do the trick!
