FlavorDrop™ Sauces are flexible flavor foundations designed to help you cook with more confidence and less prep. Use our 8 oz concentrated sauces when you want to build flavor your way, or use our 16 oz ready-to-use sauces when you want fast flavor straight from the jar.
How to Use FlavorDrop™ Sauces
Start with a sauce. Add your ingredients. Create meals your way.
Choose Your Format
FlavorDrop™ Sauces are available in two formats so you can cook your way: concentrated sauces for building flavor and ready-to-use sauces for fast, effortless meals.
8 oz Concentrated Sauces:
Add water, broth, milk, cream, coconut milk, plant-based cream, or another compatible liquid based on the dish. Best for broths, soups, braises, marinades, glazes, stir-fries, bowls, noodles, sauces, and custom flavor control.
16 oz Ready-to-Use Sauces:
No dilution needed. Pour, simmer, toss, brush, glaze, dip, or finish straight from the jar. Best for fast meals, dipping, tossing, simmering, finishing, glazing, stir-frying, and marinading
Simple Ratio Guide
Use these ratios as starting points, then adjust to taste. Want a bolder flavor? Use less liquid. Want a lighter sauce or broth? Add more liquid.
| Application | Starting Ratio |
|---|---|
| Bold Sauce | 1 part concentrate + 1 part liquid |
| Lighter Sauce | 1 part concentrate + 2 parts liquid |
| Soup or Broth | 1 part concentrate + 2 to 4 parts broth, water, milk, cream, coconut milk, or plant-based cream |
| Creamy Soup | 1 part concentrate + 1 part broth + 1 part cream, milk, coconut milk, or plant-based cream |
| Marinade | 1 part concentrate + 1 part liquid |
| Glaze | Use straight or thin slightly with 10 to 25% liquid |
| Ready-to-Use Sauce | No dilution. Use straight from the jar. |
Pro Tip
Taste as You Go
FlavorDrop™ Sauces are built with balanced flavor, so start simple and adjust as you cook. If you are using broth, bouillon, ramen base, stock, or other seasoned ingredients, taste before adding extra salt since those ingredients can add saltiness of their own.
To make a dish lighter or stretch it further, add more water, low-sodium broth, milk, cream, coconut milk, plant-based cream, vegetables, potatoes, rice, noodles, beans, mushrooms, tofu, or protein.
Want more heat? Add crushed red pepper, cayenne, chipotle powder, chili flakes, chili crisp, or fresh hot peppers to taste. This works especially well with Mongolian Silk for a spicier stir-fry, glaze, marinade, or soup base.
Cooking Methods
Choose How You Want to Cook
Make a Sauce
Dilute concentrate with water, broth, milk, cream, coconut milk, or plant-based cream to your desired flavor and texture. Ready-to-use sauces can be used straight from the jar.
Build Soup or Broth
Start with concentrate plus broth, water, or a creamy liquid. Add noodles, rice, vegetables, mushrooms, tofu, chicken, beef, seafood, or other ingredients.
Marinade
For concentrates, start with 1 part concentrate + 1 part liquid. Ready-to-use sauces can be used straight or lightly thinned. Do not reuse marinade unless boiled.
Brush on a Glaze
Use concentrate straight or thin with 10 to 25% liquid. Ready-to-use sauces can be brushed directly and reduced briefly in a pan for extra thickness.
Stir-Fry
Add sauce during the final minutes of cooking and toss until everything is coated, glossy, and flavorful. Mongolian Silk is especially suited for stir-fry.
Braise or Simmer
Use sauce as a flavorful base for proteins, vegetables, mushrooms, jackfruit, tofu, beans, or grains. Add more liquid for a lighter braise and less for a richer result.
Dip, Drizzle, or Finish
Use ready-to-use sauces directly as dips, drizzles, finishing sauces, or table sauces. Balkan Pinjur is especially suited as a spread, dip, topping, or side.
Per Sauce
Sauce-Specific Starting Points
Birria Sol
For birria tacos or braising: 1 part concentrate + 3 to 4 parts broth or water. For consomme-style dipping broth: 1 part concentrate + 3 parts broth or water. For soups or ramen: 1 part concentrate + 2 to 4 parts broth or water. For marinade: 1 part concentrate + 1 part liquid. For chile coating or glaze: 2 parts concentrate + 1 part liquid or thin slightly. One 8 oz jar is a good starting point for approximately 1 lb of beef, chicken, mushrooms, or jackfruit.
Mongolian Silk
For stir-fry: 1 part concentrate + 1 part liquid (or use straight for a thick glaze). For marinade: 1 part concentrate + 1 part liquid. For soup: 1 part concentrate + 3 to 4 parts broth. For a spicier version, add chili flakes or chili crisp to taste. One 8 oz jar works well with 1 to 1.5 lbs of protein and vegetables.
Kyoto Burst Miso-Yuzu
For glaze: use straight or thin with 10–20% water or sake. For broth: 1 part concentrate + 3 to 4 parts broth or dashi. For marinade: 1 part concentrate + 1 part liquid. Perfect with salmon, chicken, tofu, or mushrooms. One 8 oz jar covers roughly 1 lb of protein.
Marsala Ember
For skillet sauce: 1 part concentrate + 1 part broth or cream. For soup: 1 part concentrate + 3 parts broth + 1 part cream. For marinade: 1 part concentrate + 1 part liquid. Great with chicken, mushrooms, tofu, or pasta. One 8 oz jar is ideal for 1 to 1.5 lbs of protein.
Balkan Pinjur
No dilution needed. Use straight from the jar as a spread, dip, topping, or side. Perfect for mezze boards, sandwiches, eggs, grilled meats, roasted vegetables, or as a vibrant condiment on almost anything. One 16 oz jar serves 4–6 people as a side or spread.