Sauces to cook at home, keep in the fridge, and spoon over your meal prep each day. Cook one batch on the weekend, split into small jars. There are 30 Vietnamese sauces and 20 Western sauces, each noting its method, ingredients, what it pairs with, and how long it keeps.
These recipes use no refined sugar. Wherever a sauce needs sweetness, the ingredient list already offers two options, you pick one:
The amounts in each recipe assume a sweetener that replaces sugar 1:1. If you use pure monk fruit or stevia, use far less, following the package guidance. For braised sauces, add the blend after turning off the heat, since it does not caramelize like honey.
No-cook sauces heavy on fresh garlic and shallot: use within a few days, kept chilled. Fully cooked or oil-covered sauces: keep longer.
Units: tbsp = tablespoon, tsp = teaspoon.