Category
Condiments & sauces
Viscous condiments like ketchup, BBQ sauce, or dips tend to cling stubbornly to measuring cups. This leads to waste and messy cleanup. Weighing directly into your dish or pan is the professional, clean, and accurate method.
Source: USDA FDC - condiment search
Apple cider vinegar apple cider vinegar Balsamic vinegar balsamic vinegar Barbecue sauce bbq sauce Black olives, sliced olives black sliced Fish sauce fish sauce Gochujang paste gochujang paste Green olives, sliced olives green sliced Ham And Cheese Spread ham and cheese spread Hoisin sauce hoisin sauce Hot sauce hot sauce Italian dressing italian dressing Ketchup ketchup Kimchi, chopped kimchi chopped Mayonnaise mayonnaise Mirin mirin Miso paste, white miso white Mustard, yellow mustard yellow Oil, Mustard oil mustard Pesto pesto Pickle chips, dill pickle chips dill Pickle Relish, Hot Dog pickle relish hot dog Pickle Relish, Sweet pickle relish sweet Ranch dressing ranch dressing Rice vinegar rice vinegar Salad Dressing, Caesar, Low Calorie salad dressing caesar low calorie Salad Dressing, Sweet And Sour salad dressing sweet and sour Salad Dressing, Thousand Island Dressing, Fat-Free salad dressing thousand island dressing fat free Salsa salsa Sauce, Barbecue sauce barbecue Sauce, Hot Chile, Sriracha sauce hot chile sriracha Sauce, Hot Chile, Sriracha, Cha! By Texas Pete sauce hot chile sriracha cha by texas pete Sauce, Hot Chile, Sriracha, Tuong Ot Sriracha sauce hot chile sriracha tuong ot sriracha Sauce, Oyster, Ready-To-Serve sauce oyster ready to serve Sauce, Worcestershire sauce worcestershire Soy sauce soy sauce Spices, Mustard Seed, Ground spices mustard seed ground Sriracha sauce sriracha sauce Strawberry jam jam strawberry Teriyaki sauce teriyaki sauce Worcestershire sauce worcestershire sauce
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Cluster composition
This category covers 40 ingredients. They cluster almost entirely as sticky spreads and pastes. 4 ingredients sit in a different cluster and behave outside the typical pattern.
- sticky spreads and pastes — 36 ingredients
- chopped or sliced produce — 3 ingredients
- dense or heterogeneous items — 1 ingredient
Notable exceptions
FAQ
How do I measure sticky sauces without the mess? Place your bowl on the scale, press 'Tare' (Zero), and squeeze/pour the sauce directly until you hit the target gram weight. No measuring spoons to wash!
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- High sugar sauces are denser than vinaigrettes (USDA FDC).
- Ketchup vs mayo differ in fat and water content (USDA FDC).
- Reduced sauces concentrate solids (USDA FDC).
Last updated: 2026-08-31