Sambal Butter

Adapted from Food52.

Ingredients

1. Sambal, 1tbsp
2. Butter, 113g

Instructions

1. Mix sambal and butter.

Gochujang Ketchup

Adapted from Serious Eats. 

Ingredients

1. Tomato ketchup, 118ml
2. Gochujang, 2 tbsp
3. Soy sauce, 1 tbsp

Instructions

1. In a bowl, mix all ingredients until well combined.
2. Store in a container in the refrigerator for 2 weeks.

Mushroom "Soy" Sauce

Adapted from Saveur.

Ingredients

1. White button mushrooms, 907g
2. Salt, 1tbsp

Instructions

1. Slice mushrooms.
2. In a bowl, toss mushrooms with salt.
3. Transfer mushrooms to a colander lined with a cheesecloth, and set it over a bowl.
4. Squeeze mushrooms dry and reserve liquid.
5. Store the sauce in the refrigerator for up to 2wks.

Fried Chicken Caramel

Adapted from Saveur.

Ingredients

1. Chicken skin, 300g
2. Salt, 1 tsp
3. Cayenne pepper, 2 pinches
4. Chicken stock, 237ml
5. Chicken bouillon, 1/2 cube
6. Caramel, 473ml
7. Black pepper, 1/2 tsp

Instructions

1. Chop chicken skin into pieces.
2. In a pan, heat chicken skin, 1/2 tsp salt and 1 pinch of cayenne pepper over medium heat for 10min, stirring occasionally, until crisp and golden.
3. Remove from heat, drain on a paper towel and let cool.
4. Chop chicken skin into fine pieces.
5. Using the same pan, add chicken stock and chicken bouillon and simmer for 25 min until liquid is almost completely evaporated.
6. Add caramel and simmer for 30min, until thickened and darkened.
7. Add in 1/2 tsp salt, 1 pinch cayenne pepper and 1/2 tsp black pepper and stir.
8. Transfer sauce to a bowl and let cool.
9. Add in chicken skin and stir.
10. Serve over ice cream.
11. Store in an air-tight container in the refrigerator for up to 1 month.

Curry Mayo Sauce

From Sensations, by Sam Leong.

Ingredients

1. Mayo, 6 tsp
2. Sweetened condensed milk, 3 tsp
3. Curry powder, 1 tsp
4. Lemon juice, 1 tsp

Instructions

1. Combine all ingredients.
2. Refrigerate for 30 min until cold.

Sour Plum Dressing

Adapted from Sensations, by Sam Leong.

Ingredients

1. Egg white, 85g
2. Japanese vinegar, 3 tbsp
3. Sweet prune powder, 20g
4. Lemon juice, 3 tsp

Instructions

1. Beat egg white until smooth.
2. Add all remaining ingredients and mix well.

Banana Ketchup

Adapted from Food Republic. A Filipino condiment.

Ingredients

1. 4 bananas
2. 1 tbsp chopped garlic
3. 1 tbsp chopped shallots
4. 1 tbsp chopped ginger
5. 2 ounces tomato paste
6. 2 ounces white vinegar
7. 2 ounces water
8. 4 ounces brown sugar
9. Salt and pepper

Instructions

1. In a bowl, mash the bananas.
2. In a pan, sweat garlic, shallots and ginger for 5 min.
3. Add tomato paste and cook for another 1 min.
4. Add vinegar and water and stir until combined.
5. Add brown sugar and bananas and cook for 5 min.
6. Puree mixture until smooth.
7. Season with salt and pepper.
8. Store sealed in the refrigerator.

Korean Red Dragon Sauce

From Momofuku Cookbook. Makes about 1.25cups.

Ingredients

1. 1/2 cup water
2. 1/2 cup sugar
3. 3/4 cup ssamjang (spicy Korean fermented bean paste)
4. 2 tbsp light soy sauce 
5. 1 tsp sherry vinegar
6. 1 tsp sesame oil

Instructions

1. In a small saucepan, bring water and sugar to a boil, stirring until the sugar dissolves.
2. Remove from heat and let cool for a few min.
3. Then, stir in ssamjang to dissolve. 
4. Stir in the soy, vinegar and sesame oil.

"Everything Bagel" Vinaigrette

From Try This At Home by Richard Blais. Makes about 1/2 cup.

Ingredients

1. 1 tsp red wine vinegar
2. 1 tsp sherry vinegar
3. 1 tsp Dijon mustard
4. 1/2 tsp poppy seeds
5. 1/2 tsp sesame seeds
6. 1/2 tsp dried onion flakes
7. 1/2 tsp chopped fresh oregano or 1/4 tsp dried oregano
8. 1/4 tsp garlic flakes
9. 1/3 cup extra-virgin olive oil
10. Kosher salt, as needed
11. Black pepper, as needed

Instructions

1. In a medium bowl, whisk the vinegars, Dijon, poppy and sesame seeds, onion flakes, oregano and garlic until combined. 
2. Whisking constantly, drizzle in olive oil until emulsified and thickened. 
3. Season with salt and pepper and whisk again.
4. Store in an airtight container in the refrigerator for up to 2 wks.

Bear-Naise with Brown Butter (Brown Butter Hollandaise)

Adapted from Try This At Home by Richard Blais. Makes about 1.5 cups.

Ingredients

1. 10 tbsp/1.25 sticks unsalted butter
2. 3 large egg yolks
3. 1 tbsp champagne vinegar
4. 2 tsp lemon juice
5. 2 tsp fresh tarragon, chopped
6. Dash of Tabasco or other hot sauce, to taste
7. Kosher salt, as needed

Instructions

1. In a small skillet over medium-low heat, melt butter, swirling the pan frequently until the milk solids turn golden brown and the butter has a nutty aroma. After about 5 min, remove from heat and let cool.
2. Fill a small saucepan with 1-2 inches of water and bring to a slow simmer over medium-low heat. 
3. In a medium heatproof bowl, whisk yolks and vinegar together until combined. 
4. Set the bowl over the simmering water, making sure the bottom of the bowl is not touching the water, and whisk constantly for about 2-3 min until the yolks are very fluffy and hold the trail of the whisk. If the water in the pan begins to boil, remove the bowl, so as to not overcook the yolks, and reduce the heat to low, then return the bowl to the pan and continue whisking.
5. Remove the bowl from the heat, and whisking constantly, gradually drizzle in the browned butter, whisking until thick and creamy. Whisk in the lemon juice, tarragon, hot sauce and salt. 
6. Cover the bowl and set it over the saucepan of hot water (off the heat) until ready to serve. Whisk well before using.

Tartar Sauce

From Try This At Home by Richard Blais. Makes about 1.25 cups.

Ingredients

1. 1 cup mayonnaise
2. 1 hard-boiled egg, chopped
3. 1/4 cup cornichons, minced
4. 1/4 cup capers. rinsed and minced
5. 1 small stalk celery, minced
6. 1/2 small jalapeño, seeded and finely minced
7. 2 tbsp fresh parsley, roughly torn
8. 2 sprigs fresh tarragon, leaves removed and chopped
9. Grated lemon zest, as needed
10. 1.5 tbsp lemon juice
11. Kosher salt, as needed
12. Black pepper, as needed

Instructions

1. In a bowl, whisk mayonnaise and egg until combined. Add all other ingredients and mix well. Store in an airtight container in the refrigerator for up to 1 wk.

Sri-Rancha

From Try This At Home by Richard Blais. Makes about 2.5 cups.

Ingredients

1. 2 cups ranch salad dressing
2. 1.5 tbsp lemon juice
3. 1/4 cup Sriracha hot sauce

Instructions

1. In a bowl, whisk all ingredients until fully incorporated. Store in an airtight container in the refrigerator for up to 2 wks.