I don’t make my own soy sauce, but I do have a bottle of premixed teriyaki base. 2 pts soy sauce, 1 pt sake, 1 pt mirin, and a little sugar. Comes in handy for chicken/steak marinade, also good for marinating 4 minute eggs for ramen.
I also have my own dark, seasoned soy sauce. Just reduced some Kikoman with a little brown sugar, garlic, star anise, green onion. just a tablespoon right at the end for sir fries adds a nice touch.
I have, and it was great. Mrs. ricepad refuses to let me do it again, though, because the molds look pretty scary.
Yeah. I’m not into the fermenting thing. While there are some fermented products I obviously love (soy sauce, fish sauce, miso) I’m not into the whole sour/pickled flavor profile that usually dominates these sorts of things.
And yea, I agree w Mrs. Ricepad re: safety concerns.
This is among my very favorites. The stinkier the fish sauce, the better.
I agree with 1 and 2. Love aioli!
I’ve always found myself disappointed in canned enchilada sauces, and I always seem to have spare peppers and tomatillos, especially this time of year. , So, I take 1 tomato, 1 medium onion, 2-3 roasted tomatillos ( got some big uns this year), 1-2 jalapenos or habaneros (I prefer habaneros, but love jales, too), 1 soaked guajillo and 1 soaked ancho, with 4 cloves of garlic and a handful of cilantro. Blender, salt to taste, lime squeezed while blending.
I keep it in squeeze bottles. I don’t just use for enchiladas. I’ll coat tortillas with them before a quick fry, pour on tacos, chilaquiles, whatever. Hell, my wife loves it on hot dogs.
I love the tradish horseradish/Worcestershire/ketchup cocktail sauce, but I love more the Mexican version:
I threw together a lemon aioli–Kewpie mayo, garlic, Meyer lemon–which worked very well with pan fried halibut the other day.
Sounds great! Juice and zest?
Just the juice. Someone, maybe here, revealed a nice lemon hack. Don’t cut it in two, but punch a hole in one end. You can squeeze out as much as you need and the rest will be safe in the rind.
What a great hack! I will try that the next time I need lemon juice! Thank you so much for sharing. 
That sauce includes Red 40 which is banned in several countries (UK, Switzerland) and has labeled warnings in most other EU countries. Unfortunately it is quite broadly used in the US but the existing animal doesn’t look good and I would avoid foods which use it
I made roasted tomatillo salsa verde last month. It was my first time and it was very good. I usually use canned enchilada sauce but I doctor it up.
Ice cream sauce
cereal dust
soy syrup
Some favourites: ketchup, pickled mustard seeds, teriyaki, salad dressings, remoulade, various dipping sauces for dumplings, okonomiyaki sauce, plum sauce, wine vinegar and a bunch of others I can’t think of right now. I enjoy the process of making things, so I’ll try just about any condiment at home. The wine vinegar is particularly satisfying because it’s so easy. Wine + vinegar mother + time=vinegar. It has a really nice, sharp flavour.
Lately, ravigote sauce with seafood, especially Dungeness crab.
You might like “Sauces” by chef James Peterson.
I’ve owned it for well over a decade. Might be time to have a peek inside.
The great thing IMO about the book is the “tree” diagram, showing the derivatives of the mother sauces.
I’m more of a cook than a genealogist, but I’ll check it out.
This work helped me make more sense out of Escoffier.
I have no such aspirations.
