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Aisle guide
Condiments and sauces
A sauce is a short list wearing a long name. Split the plant base from the fish, the alcohol, the emulsifier and the colour.
Two-minute condiment check
- Fish first. Worcestershire, Caesar, chilli crisp and some gochujang hide anchovy or shrimp.
- Then the fat and the egg. Mayo, aioli, ranch: egg, E471, natural flavour.
- Then ethanol and smoke. BBQ, extracts, and ‘bourbon’ bottles. A vegan mark settles several of these at once; it does not settle alcohol.
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Source-dependent
BBQ sauce
Tomato, vinegar, sugar, smoke. IFANCA flags natural flavours in condiments as mashbooh. Worcestershire, anchovy, bourbon, beer, bacon, and E471 show u…
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Source-dependent
Ranch dressing
Buttermilk, egg, oil, herbs. The dairy and egg are lawful if the source is; gelatin, E471, natural flavour and a shared line with bacon-ranch still ne…
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Source-dependent
Caesar dressing
Classically egg, oil, Parmesan, Worcestershire and anchovy. Anchovy and Worcestershire are named rows. Vegetarian Caesar exists and must say so. The s…
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Source-dependent
Blue cheese dressing
Inherits the blue-cheese / Roquefort coagulant question (animal vs microbial rennet), plus egg and oil. A vegetarian mark on the bottle is about the c…
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Source-dependent
Italian dressing
Oil, vinegar, herbs. The live questions are the vinegar feedstock, natural flavour, and any cheese or anchovy in “creamy Italian.” A short oil-and-vin…
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Source-dependent
Thousand Island dressing
Mayonnaise plus ketchup plus pickle relish. Inherits the mayo (egg, E471) and ketchup (natural flavour) questions. Some bottles add anchovy or Worcest…
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Source-dependent
Aioli
Garlic and oil, or supermarket garlic mayonnaise. Egg, E471 and “natural flavour” decide the jar the same way they decide mayo. Truffle aioli adds a f…
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Unverified
Tabasco
Aged red pepper, vinegar and salt in the original bottle. That recipe is plant-plus-vinegar; this catalogue does not yet cite a named certifier page o…
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Source-dependent
Chili oil
Chilli and oil. Restaurant and jarred crispy chilli oils often add shrimp, anchovy, fermented soy, or animal fat. The oil and the chilli are plant; th…
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Source-dependent
Guacamole
Avocado, lime, onion, chilli. Restaurant guacamole is sometimes bulked with sour cream, gelatin, or “natural flavour.” A short homemade list is not th…
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Source-dependent
Salsa
Tomato, chilli, onion, coriander. Jarred salsa may add natural flavour, vinegar, and rarely carmine in “restaurant style” reds. Fresh pico is a differ…
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Source-dependent
Gochujang
Korean fermented chilli paste: gochugaru, glutinous rice, meju soy. Some commercial tubs add anchovy, shrimp, or grain alcohol. The plant paste is not…
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Source-dependent
Ssamjang
A mix of doenjang and gochujang, often with sesame, garlic and sugar. Inherits the fish/shrimp/alcohol questions from those pastes. Sesame oil in the …
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Source-dependent
Doenjang
Korean fermented soybean paste. Traditional village doenjang is soy and brine. Factory tubs sometimes add fermented shrimp or anchovy. The word doenja…
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Source-dependent
Mayonnaise
An emulsion of oil and egg (or aquafaba in vegan jars). Egg from a lawful bird is not the usual doubt. Emulsifiers, flavourings and ‘light’ starch ble…
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Source-dependent
Worcestershire sauce
Anchovy, vinegar, molasses, tamarind and spices, often with barley malt vinegar. Two separate checks: the fish and the vinegar. Vegetarian bottles exi…
A procedure for reading a pack - not a product certification and not a fatwa. See the methodology.