Oils, Vinegars, Sauces

Oils, Vinegars, Sauces

I have a variety of oils and vinegars and sauces in my pantry that enable me to make myriad dressings, marinades, and sauces at the spur of the moment.


Here’s a list of homemade sauces and dressings!


Typically I’ll have these oils: 

  • Good quality olive oil for dressings, drizzling
  • Less expensive extra virgin oil for sautéing
  • Avocado oil, for sautéing and frying
  • Avocado or Sunflower oil (for aioli/homemade mayo in combination with olive oil, high heat frying, etc. )
  • Toasted & non-toasted sesame oil
  • Coconut oil


  • Red wine vinegar
  • Rice vinegar
  • Apple cider vinegar
  • Sherry vinegar
  • Balsamic vinegar
  • White wine and/or champagne vinegar


  • Soy sauce
  • Tamari
  • Miso
  • Mirin (Rice Cooking Wine)
  • Fish sauce
  • Sriracha
  • Hot sauce
  • Ketchup
  • Mayonnaise
  • Dion-style mustard & whole grain mustard

Ginger, Lime Dressing

1/3 cup freshly squeezed lime juice, about 2 limes worth
2-inch piece of fresh ginger, peeled and finely grated
1 1/2 tablespoons soy sauce or tamari
1/3 cup rice vinegar
2 teaspoons toasted sesame oil
2 cloves garlic, finely minced and then mashed with some salt with the side of a chef’s knife
1 teaspoon sugar or other sweetener
¼ cup chopped cilantro leaves and stems


Put all ingredients into a small bowl or jar and whisk or shake to combine.  Store in fridge for up to 5 days.

Use with:

Slaw, vegetables (steamed, boiled, roasted), cucumbers, grilled/broiled eggplant, rice, tofu or noodles, meat or seafood


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