Emulsauce

Emulsauce was a type of highly versatile savory condiment that could be used as a dip, a dressing, a sandwich topping, or a spread. It was smooth in texture and yellow in color. In 34 ABY, the Artiodac chef Strono Tuggs included a recipe for the sauce in his first cookbook, The Official Black Spire Outpost Cookbook, and he also used it as an ingredient in the recipe for Deviled Pikobi Eggs included in the book. Tuggs compared the versatility of the condiment to that of an astromech droid and claimed to eat emulsauce by the spoonful when no one was looking. He recommended it as a dip for Fritzle Fries or as a sauce for his version of Ronto Wraps to make them taste more like the cook Bakkar's original.

Emulsauce was introduced into the new Star Wars canon in the 2019 recipe book Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, written by Chelsea Monroe-Cassel and Marc Sumerak. The out-of-universe recipe for the sauce blends egg yolks, kosher salt, cold water, rice vinegar, cold olive oil, and white miso paste. The sauce originated in the Star Wars Legends continuity, where it was created by Gregory Walker for "Dining at Dex's," a 2009 Hyperspace-exclusive article. Walker considered emulsauce to be "Star Wars-style mayonnaise."