Homemade Sauces: Sriracha, Chimichurri, XO Sauce, Ranch Dressing, Toroi, Tartar Sauce, Ponzu, Teriyaki, Tomato Relish
A comprehensive guide to making 9 classic and unique sauces at home, comparing them to store-bought versions to see if they are worth the effort.
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🍳 Cooking Flow
Prepare raw bases: Chop, mince, and pulse fresh herbs, chilies, garlic, and onions depending on the chosen sauce. → For fermented sauces (Sriracha, Toroi): Mix ingredients and store in jars to ferment for several days. → For emulsified/creamy sauces (Ranch, Tartar): Whisk together mayonnaise, sour cream, acids, and finely chopped herbs. → For cooked/simmered sauces (Teriyaki, Ponzu, XO, Relish): Combine liquids and cook down in a saucepan or wok until flavors meld or thicken.
Cooking Steps
Brief Cooking Order
Prepare raw bases: Chop, mince, and pulse fresh herbs, chilies, garlic, and onions depending on the chosen sauce. → For fermented sauces (Sriracha, Toroi): Mix ingredients and store in jars to ferment for several days. → For emulsified/creamy sauces (Ranch, Tartar): Whisk together mayonnaise, sour cream, acids, and finely chopped herbs. → For cooked/simmered sauces (Teriyaki, Ponzu, XO, Relish): Combine liquids and cook down in a saucepan or wok until flavors meld or thicken.
Introduction
A comprehensive guide to making 9 classic and unique sauces at home, comparing them to store-bought versions to see if they are worth the effort.
Step 1
[Sriracha] Roughly chop red chilies and place in a food processor with garlic, sugar, and salt; blitz into a pulp.
Step 2
[Sriracha] Transfer pulp to a glass jar, attach an airlock (or cover and burp daily), and ferment for 3 days.
Step 3
[Sriracha] Pour pulp into a blender with vinegar and blend until smooth.
Step 4
[Sriracha] Pour into a saucepan, cook over medium-high heat until thickened, then store in a sterile jar.
Step 5
[Chimichurri] Finely chop flat-leaf parsley chiffonade-style.
Ingredients List
Important Notes
Homemade Sriracha tastes fresher than store-bought and can be customized with extra garlic or fermentation time.
Chimichurri is best prepared fresh and allowed to sit for 2-3 hours to marinate before serving.
XO Sauce and Gochujang require significant ingredients, time, and money; sometimes buying high-quality store-bought versions is more practical.
Always use stainless steel or non-reactive cookware when preparing acidic sauces containing vinegar or citrus.
When sterilizing jars, ensure they are boiled or thoroughly cleaned to safely preserve fermented or cooked sauces like Relish.
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