Dip Ratio Chart
Twelve base dips side by side in grams, scalable by servings, with salty ingredients marked and a search box.
Twelve base dips, written the same way so they can be compared: grams per serving, and every salty ingredient marked with a dot. Change the serving count and the whole table rescales; the salty items are the ones that go wrong first when you cook for a crowd.
Dot marks a salty ingredient (soy, oyster sauce, bean paste, fermented bean curd, fish sauce, salt). Water is counted in the total.
| Dip | Ingredients | Total | Best on |
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Read the salt first
Salty ingredients do not scale linearly with people. Multiply them by 0.9 per extra serving, not by the full count.
If a dip has three salty items, it will taste far saltier than the sum suggests. Taste before adding the last one.
A dip with a dot on more than half its ingredients should be used sparingly — these are seasoning bowls, not dipping bowls.
How to use this table
Pick the dip by what you are cooking, not by what you like. Lean cuts want oil, fatty cuts want paste, dry ingredients want something crispy.
Every value is a starting point for one person. Two people do not double every number — aroma items (garlic, coriander, celery) go up faster than salt.
Totals include water and oil, so they are bowl volumes rather than flavour strength. A 60 g dip and a 30 g dip can be equally strong.