Browse 16 condiments ingredients and their substitutes.
Click on any ingredient to see tested replacements with exact ratios and use-case guidance.
Sweet, smoky, tangy sauce used as a glaze, dip, and marinade for grilled and smoked meats.
3 substitutesSharp, creamy French mustard used in dressings, sauces, marinades, and as an emulsifier.
4 substitutesPungent, salty fermented fish liquid essential in Thai, Vietnamese, and other Southeast Asian cuisines.
5 substitutesThick, sweet-savory Chinese sauce used in stir-fries, Peking duck, spring rolls, and as a dip.
3 substitutesSpicy, vinegary chili sauce used as a condiment, marinade ingredient, and flavor booster.
4 substitutesSweet, tangy tomato condiment used as a dip, sauce base, and ingredient in glazes and marinades.
3 substitutesCreamy emulsified condiment made from eggs and oil, used in sandwiches, salads, and baking.
5 substitutesSweet Japanese rice wine used in teriyaki, sushi rice, marinades, and glazes.
4 substitutesFermented soybean paste with deep umami flavor used in soups, marinades, dressings, and glazes.
4 substitutesThick, rich Chinese sauce made from oyster extracts used in stir-fries, noodles, and marinades.
3 substitutesCreamy ground peanut paste used in sandwiches, sauces, baking, and Asian noodle dishes.
4 substitutesSalty, umami-rich fermented sauce essential in Asian cooking and used as a seasoning worldwide.
5 substitutesGround sesame seed paste used in hummus, dressings, sauces, and Middle Eastern and Asian cuisines.
4 substitutesSweet-salty Japanese glaze made from soy sauce, mirin, and sugar, used on grilled meats and vegetables.
3 substitutesHighly concentrated tomato product used to add rich tomato flavor and body to sauces and stews.
4 substitutesComplex, tangy fermented sauce with umami depth used in marinades, burgers, stews, and Bloody Marys.
4 substitutes