Dipping Sauce

Awaze is a traditional sauce or spice paste that's served with most main dishes in the country. It's usually made with ingredients such as berbere spice blend, t'ej (Ethiopian honey wine), and oil. The ingredients are simply mixed together until the desired consistency is reached, and the sauce is then consumed immediately or stored in the fridge. It can be used as a sauce or a dip for meat, but it's also often added to stews such as wat or used as a sandwich spread. If desired, the sauce can be enriched with ginger and garlic &ndash; everyone makes their awaze in a different way and there are many versions of the sauce.

Awaze

United States

Comeback sauce is a classic dipping sauce hailing from the American South &ndash; it originated in a Greek restaurant in Jackson. The sauce is made with a combination of mayonnaise and chili sauce, with the addition of any or all of the following: ketchup, lemon juice, smoked paprika, hot sauce, garlic, salt, Worcestershire sauce, mustard, black pepper, and onion powder. The ingredients are simply mixed and chilled before serving. Comeback sauce is traditionally used as a dip for fish sticks or chicken fingers. It can also be added to burgers or po'boys and similar sandwiches.

Comeback Sauce

Fondue is Switzerland's national dish, a melting pot of different flavors and aromas, similar to the country itself&ndash;a melting pot of people and different cultures. Its name comes from the French word fondre, meaning to melt, and it was first described in Homer's Iliad as a mixture of goat cheese, flour, and wine. Fondue's key ingredient is cheese that is melted over a fire, with a lot of regional varieties and flavorful additions such as cherry brandy, white wine, or a sprinkle of nutmeg. It was invented out of necessity, when the alpine locals and traveling herders relied only on cheese, wine, and bread to get them through the winter. As the summer cheese dried out and bread became stale during the winter months, the people started to melt cheese with wine and dip pieces of stale bread into it. Traditionally, fondue is prepared in a flameproof casserole called a caquelon. The dish varies from region to region: fondue Neuchatel uses Gruy&eacute;re and Emmental, fondue Vandois adds a lot of garlic, while fondue Fribourg is prepared with ripe Vacherin cheese. Pieces of bread are placed on traditional, long-handled fondue forks used for swirling the bread in cheese. According to local customs, if one loses a piece of bread in the pot, he or she has to buy a round of drinks for everyone involved in this unique and cheesy communal affair.

Fondue

Switzerland

Fondue genevoise is a traditional fondue variety originating from Geneva. The fondue is made with a combination of egg yolks, butter, cream, sugar, nutmeg, salt, pepper, and grated cheese &ndash; either Emmenthal or Gruyere. The egg yolk are mixed with grated cheese, pieces of butter, sugar, grated nutmeg, salt, and pepper. The caquelon pot is placed over low heat and the fondue is stirred with a wooden spoon until it becomes smooth. The cream is added to the caquelon, and the mixture is stirred a bit more but it mustn't come to a boil. The fondue is enjoyed with pieces of bread that are served on the side.

Fondue genevoise

This fondue variety is essentially the same as fondue Bourguignonne, but the hot oil is replaced by boiling wine in which the consumers dip meat, fish, or vegetable pieces. Those ingredients are typically topped with tartare sauce, mustard, or sauce B&eacute;arnaise before consumption. There are two main versions of this fondue &ndash; one is made with red wine, which is usually flavored with garlic, onions, fresh herbs, salt, and pepper, while the white wine version is typically flavored with coriander, white pepper, chicken broth, chiles, and cinnamon.

Fondue vigneronne

Italy

This creamy fondue hails from the Italian Aosta Valley. It is made with a combination of Fontina cheese, egg yolks, milk, and flour. The ingredients are combined and heated until the mixture is well-incorporated and attains its creamy, dense texture. Aosta-style fondue is sometimes enriched with the addition of white truffle shavings which can be incorporated in the fondue or served on the side. The oldest written mention of the dish dates back to 1854 when a recipe for the truffle based version was published in Trattato di cucina, pasticceria moderna, credenza e relativa confettureria&mdash;a cookbook written by the Italian author Giovanni Vialardi. The dish is usually seasoned with white pepper, and it is traditionally prepared in a ceramic, cast iron, or copper pot (caquelon). Like other types of fondue, this Italian version is mainly served as a communal dish with diced bread on the side, but the Aosta Valley fonduta is always eaten with a spoon - you should put the diced, toasted bread in your spoon, then dip the whole thing in the creamy fondue.

Fonduta alla Valdostana

Goma dare is a traditional sesame seed dipping sauce. It's usually prepared with a combination of tahini, soy sauce, sake, mirin rice vinegar, garlic, miso, sugar, sesame oil, and dashi stock, while mayonnaise is sometimes used to add more creaminess. The ingredients are mixed in a bowl, then refrigerated until the sauce is ready to be used. This versatile sauce is traditionally served with shabu shabu, a dish consisting of thinly sliced meat and vegetables cooked in water. Goma dare can also be served with poke bowls, salads, and many types of noodles.

Goma dare

Mắm n&ecirc;m is a traditional dipping sauce made from fermented anchovies. It is much more pungent than other fish sauces &ndash; while the regular nước mắm fish sauce is strained in order to exclusively get the salty liquid, mắm n&ecirc;m uses the whole fish. When served in dishes, mắm n&ecirc;m is typically mixed with ingredients like sugar, chili, lime juice, pineapple, and garlic. All of the ingredients elevate mắm n&ecirc;m's aromas and flavors. It's recommended to use this pungent sauce with beef dishes such as bo nuong vi (Vietnamese lemongrass grilled beef).

Mắm nêm

This variety of nam chim sauce consists of dried chili peppers, lime juice, fish sauce, palm sugar, and toasted sticky rice. The sauce is characterized by its complex combination of spicy, sour, and sweet flavors, as well as its liquid and slightly sticky texture. It is usually served as a dipping sauce with grilled pork or chicken and often comes topped with sliced scallions.

Nam chim chaeo

Nam chim kai is a traditional sweet chili sauce originating from Thailand. The sauce is usually made with a combination of fish sauce, garlic, chili flakes, lime juice, white wine vinegar, brown sugar, water, and rice wine. The ingredients are simmered in a saucepan until the sauce thickens and develops the consistency of runny syrup or honey. Once prepared, nam chim kai can be used as an ingredient in many dishes, or more commonly as a dipping sauce for a variety of foods.

Nam chim kai

The term nam phrik refers to a vast range of chili-based sauces that are found throughout Thailand. Although the sauces may vary in consistency, they are traditionally prepared in a mortar, and apart from fresh or dry chili peppers, they usually consist of lime juice, garlic, seasonings, as well as fish sauces or shrimp paste. Different regional varieties include ingredients such as galangal, sugar, tamarind, and even dry or fermented fish and fruits. Most nam phrik are served as dipping sauces with vegetables and meat or fish.

Nam phrik

Thailand

Nam phrik kha is a traditional sauce originating from Thailand, and it's especially popular in the northern parts of the country. This sauce is made with a combination of garlic, roasted chili peppers, salt, and galangal. Once prepared, nam phrik kha is traditionally served as a dipping sauce for steamed mushrooms.

Nam phrik kha

In its basic form, this ubiquitous Vietnamese sauce is prepared with a sour base of lime juice, or optionally vinegar, sugar, water, and fish sauce. Common additions include finely sliced chili peppers, garlic, shallots, spring onions, ginger, or fresh herbs. The sauce comes in many regional varieties, and the final composition may also depend on the type of meal which it accompanies. Nước chấm is usually served as a dipping sauce alongside chả gi&ograve; (spring rolls), b&aacute;nh x&egrave;o (crispy pancakes), and various meat or seafood dishes, as well as noodles and soups.

Nước chấm

Indonesia

This quintessential Southeast Asian condiment is usually made only with spicy chili peppers and salt. It is occasionally adapted with lime juice, onions, sugar, ginger, shrimp paste, or vinegar. Traditionally prepared in a mortar, it is characterized by its thick consistency and an incredibly strong and sharp flavor. This original Indonesian creation has gained worldwide acclaim, and store bought varieties are available at numerous Asian food markets and international stores around the world. Sambal is used in a variety of Asian dishes, usually as a spicy condiment, seasoning, or a topping served alongside meat, seafood, vegetables, or rice.

Sambal

Sambal terasi is a traditional and Malaysian sauce and a variety of sambal. It's made with a combination of red chili peppers and shrimp paste (terasi) as the main ingredients. Various other ingredients are added to the sauce such as garlic, shallots, tomatoes, onions, lime juice, oil, sugar, and salt. This fiery sauce is used as a condiment or an accompaniment to many dishes such as Malaysian lam mee noodles. In Malaysia, sambal terasi is known as sambal belacan.

Sambal terasi

China

Sapie is a Dai dish from the Yunnan province consisting of a dipping sauce and various cold ingredients that are dipped into the sauce before consumption. The sauce is made with raw beef, spices such as knotweed, culantro, ramson, garlic, and bovine bile, the bile giving it a bitter taste. The so-called cold ingredients are usually rice noodles, tripe, grilled intestine, hot peppers, cabbage, and smoked beef jerky. There are many variations of this dish, most notably the lemon sapie that has lemon juice instead of bovine bile, sapie with ants, fish sapie, and sapie with coagulated pork blood.

Sapie

Shacha sauce is a popular Chinese condiment made with garlic, chili, brill fish, dried shrimp, shallots, and soybean oil. The ingredients are mashed, then combined, and the versatile sauce can be used in a number of ways: as a seasoning for stir-fries, as a base in different soups, as a meat rub, or as a key ingredient in dipping sauces. The flavor of shacha sauce is often described as savory and slightly spicy, and it is most commonly used with a variety of beef dishes.

Shāchá jiàng

Plum sauce is a flavorful condiment consisting of sweet plums, vinegar, ginger, chili, garlic, sugar, and salt. It has Chinese origins and is an often-seen condiment of choice in numerous Chinese restaurants. The sauce can be used as a dip for a variety of dishes such as roast duck, spring rolls, and noodles, or it can be brushed on poultry or ribs before grilling. Additionally, other fruits such as apricots or prunes can be added to the sauce in order to thicken it.

Suān méi jiàng

This classic Swiss fondue is believed by some to be the best fondue variety of them all. It is native to the Valais region and consists of tomatoes or tomato paste, white wine, garlic, butter, shallots, and grated cheeses such as Gruy&egrave;re and Emmental. Traditionally, tomato fondue is paired with potatoes, rather than the usual pieces of bread used for dipping.