Chef's Larder Burger Sauce 1 Litre

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This exhilarating Yemeni green chilli and garlic sauce, verdant with parsley and coriander, lifts any salad, sabich (roasted aubergine) or falafel pitta. at Selfridges) and designer packaging, this black truffle-infused hot sauce sounds ludicrously bling. The Borough Market outfit does a “delicious version” of this punchy Mexican combination of roasted chillies, nuts, seeds and garlic in oil, says Pamela Yung of ASAP Pizza. The vegetables are smoked before fermenting and it’s addictive,” says Luke French, the chef-owner at Jöro in Sheffield. My favourite is pouring sriracha into chicken noodle soup with loads of coriander, roasted sesame oil and spring onion.

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In Ghana, most people use it like a table sauce or a salsa for fish,” says Adejoké Bakare of this west African answer to XO, flavoured with dried and fermented fish or fried meat. Huge in China, Lao Gan Man’s crispy chilli oils also have a passionate following among western food geeks. But Mayur Patel, a co-owner of the Bundobust restaurants, deploys them to create a “veggie, no-guilt ’nduja”. Vibrant heat and big flavours are constants, but ingredients can range from as little as chillies, salt and vinegar or lime, in the basic sambal oelek, to mango, tamarind, shrimp paste or smoked fish (most Asian supermarkets carry several examples). To alleviate the grind of lockdown cooking, we are raiding the global larder way beyond ketchup and brown sauce, to unlock a world of hot, concentrated, punchy flavours with the ability to transform a meal in seconds.It’s condiment crack,” agrees James Cochran, who runs the fried chicken takeaway Around the Cluck at his London restaurant, 12:51.

CHEFS LARDER BURGER SAUCE 1 LITRE | UK Home Supplies

These “cooked mushrooms doused in fearsomely hot chilli oil and Sichuan pepper” will, promises Nicola Lando, the owner of Sous Chef, banish “food boredom”. Matin Miah, the co-owner of Rudie’s Jerk Shack, loves Jamaican chilli jams with grilled lamb or jerk chicken: “That sweetness, spice and unmistakable fiery scotch bonnet aroma. The original fried onion and Guizhou chilli oil is the cult classic (warm heat, incredible savoury depth), but the black bean version (“God tier! It’s cracking on stir-fried veg or anything that needs a savoury, salty kick,” says Patel of this 19th-century Swiss-German creation. Specialist retailers report booming sales, with the importer MexGrocer shifting double its usual amount of Valentina hot sauce last year.Roast pungent UK garlic for a similar flavour, but include one raw clove for “personality”, says Georgescu. But, observes Alex Rushmer, the chef-owner at Vanderlyle in Cambridge, they also add “zip to carrots and other root vegetables”.

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Gives a big flavour boost to any broth or warm tomato sauce,” says Lowe of Japan Centre’s white miso. He adds black bean LGM to everything from crab linguine to chicken sandwiches and wants to use it in a dessert: “That savouriness would work well with chocolate. This seasoning, comprising seven ingredients (the name translates as “seven flavours”) and is similar to the more citrusy nanami togarashi, is great over rice bowls or stir-fries, with its blend of sesame, seaweed, orange peel and chillies. When you’re barely allowed out of your home, let alone your neighbourhood, you have to mix things up whenever you can. Popular in Francophone west Africa, this spicily seasoned sauce, based around caramelised onion, lemon and mustard, is often used to marinade meat, then cooked while you grill that chicken or fish.In Bristol, Edna’s Kitchen does a terrific zhoug, while Waitrose sells a version in its Cooks’ Ingredients range.

sauce will change your life!’ 30 brilliant condiments ‘This sauce will change your life!’ 30 brilliant condiments

Yin eats sambal with eggs, noodles and soups, stirs it into pasta sauces or combines it with mayo on a jacket potato. Crystal hot sauce, Walkerswood jerk marinade, Best Ghana shito, Lao Gan preserved black bean chilli oil and Maggi liquid seasoning. The Birmingham consultant and cookery tutor Lap-fai Lee is a purist who makes his own XO (its name borrowed from cognac’s grading system to indicate luxury). From burger topping and fruit dip to east Asian noodle dressings, the world uses peanut butter in many ways beyond spreading it on toast.There are several hundred fresh or cooked variations of this thick sauce, most commonly found in Indonesia, Malaysia and Singapore. She uses the mamba (sometimes known as manba or mambá) in the west African stew maafe and as a topping on porridge. In Romania, this simple garlic dressing – five cloves crushed with one teaspoon of salt in 100ml of water – is, says Irina Georgescu, the author of Carpathia, “drizzled on polenta, roasted vegetables, fried fish or added to meatballs.