As far as I know, condiment saucers are very Asian. We Asians have this penchant for dipping sauces like patis (fish sauce), the mixture of soy sauce and kalamansi, bagoong (shrimp sauce) and a dozen other different things which we do not like to get mixed in with the food on our plates until we’re ready to put the food in our mouths. That makes it essential to serve the dipping sauces separately. Despite my spartan mentality when it comes to buying stuff for the house, I have this weakness for beautiful condiment saucers. Not that we have so many but the few pieces we have I am proud to say have been real gems.
The leaf-shaped (above) and shell-shaped (below) condiment saucers are the latest additions. Bought them at Shopwise supermarket earlier today. I love the colors, I love the shapes. As you may gave already guessed, I like the colors of nature.
There are others that I bought months ago…
These round brown condiment saucers in earth tones were the first I bought, if I remember correctly.
These green and brown pieces, beloved by my daughter Sam, have fine lines on the center that adds even more interest.
Before I started buying condiment saucers, we used regular saucers to serve dipping sauces. The problem was the size. Regular saucers are too large and take up too much space on the table. And there was this tendency to fill up the saucers, a practice that was really wasteful. Condiment saucers are sized just right and if one runs out of dipping sauce during the meal, one can always get a refill. More practical than starting out with too much and having too much leftovers.