Chef Joost
Acar Ketimun (Indo-Dutch Cucumber Pickle)
Acar means pickle, ketimun means cucumber, and this little bowl of sweet vinegar, chilli, and crunch is the cool note that lets an Indo-Dutch rijsttafel keep its balance.
Recipe Archive
Sauces & Condiments
Sauces and condiments carry a surprising amount of technique. Find dressings, marinades, stocks, gravies, relishes, and finishing sauces with clear purpose.
710 recipes
Culinary Explorer
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Recipes
Chef Lupita
Aceite de Chiltepin Bajacaliforniano
Baja California's wild chiltepin steeped in olive oil with garlic, orejon, and lime peel, until the oil turns ruby-amber and carries the slow, sneaky burn of the desert coast.
Chef Lupita
Adobo Conventual de Vigilia
Puebla's Lenten convent adobo, a brick-red vinegar chile paste of ancho, guajillo, garlic, oregano, and comino made to dress fish for the meatless calendar.
Chef Lupita
Adobo Conventual para Asado de Boda Zacatecano
Zacatecas' wedding-table adobo, built from toasted guajillo and ancho, piloncillo, sour orange, chocolate, canela, clavo, almonds, sesame, and lard.
Chef Lupita
Adobo Conventual Poblano para Lomo Mechado
Puebla's convent kitchens built this adobo with ancho, guajillo, jerez, almonds, raisins, clove, and lard, a baroque marinade that stains pork loin and finishes as the sauce.
Chef Lupita
Adobo Costeño para Pescado a la Talla
Guerrero's coast gives this adobo its authority: guajillo, pasilla mexicano, morita, chile costeño, garlic, vinegar, and fire, ground into the paste that belongs on butterflied fish.
Chef Lupita
Adobo de Carnitas estilo Apaseo el Grande
Guanajuato's Bajío adobo for carnitas, built with guajillo, ancho, naranja agria, laurel, and garlic before the pork goes into manteca de cerdo.
Chef Lupita
Adobo de Cecina Enchilada Oaxaqueña
The Oaxacan adobo that turns thin sheets of beef red and smoky over the coals. Toasted guajillo and ancho with chile pasilla oaxaqueño, cumin, oregano, and vinegar, brushed on palomilla and dried overnight before it ever sees fire.
Chef Lupita
Adobo Huasteco Veracruzano para Zacahuil
From the Huasteca Veracruzana, a chile ancho and chipotle seco paste fried in manteca, sharpened with vinegar, and built to stain the masa martajada and meat of zacahuil.
Chef Lupita
Adobo Nayarita para Pescado Zarandeado
Nayarit's brick-red marinade for pescado zarandeado. Toasted guajillo, achiote, naranja agria, and Mexican mayonesa, painted on butterflied fish before the mangrove smoke turns it into the signature dish of Mexcaltitan.
Chef Lupita
Adobo para Asado de Boda Potosino de Hacienda
San Luis Potosí's hacienda wedding adobo, built from ancho, mulato, pasilla, clove, laurel, and a little chocolate, turns browned pork into the dark red asado served when a family means ceremony.
Chef Lupita
Adobo para Pescado a la Talla de la Costa
Oaxaca's Costa Chica adobo of toasted chile costeño rojo, garlic, cumin, and vinegar, ground into a sharp red paste that coats whole snapper before it goes over charcoal.
Chef Lesia
Adzhyka po-Ukrainsky (аджика, tomato-pepper relish)
The tomatoes go from garden-red to brick-red while the peppers slump and the garlic waits. By the end, the spoon leaves a path and the whole south fits in one jar.
Chef Freja
Æblegelé
Tart autumn apples, slow-boiled and strained clear overnight, then cooked with sugar to a trembling pale amber jelly that belongs on the cheese board, on morning toast, and in the kitchen of anyone who respects the season.
Chef Freja
Aeblemos
Autumn apples simmered slowly with vanilla until they collapse into a rough, golden sauce. The condiment that waits on the shelf for flaeskesteg, for roast duck, for the meals that carry you through the Danish winter.
Chef Dimitra
Aegean Islands Ladolemono (Λαδολέμονο)
Aegean ladolemono is the quick oil-and-lemon sauce for grilled fish, boiled greens, and potatoes: cloudy when beaten hard, sharp enough to wake everything it touches on the plate.
Chef Lupita
Afro-Veracruz Peanut Salsa (Salsa de Cacahuate Jarocha)
Veracruz's jarocho peanut salsa, built from toasted cacahuate, chile chipotle, garlic, and water, is the Gulf coast's African line made visible on the plate.
Chef Takumi
Ago Dashi (あごだし, grilled flying fish stock)
Ago dashi is quiet luxury: roasted flying fish, konbu, and patient water. Steep it slowly and you get a clear stock that tastes sweet, clean, and full without heaviness.
Chef Graziella
Agrodolce alla Siciliana
The sweet-sour sauce that proves Sicily is where East meets West, where Arab traders left their mark on Italian cooking. A syrup of vinegar and honey, studded with pine nuts and raisins.
Chef Graziella
Agrumata per Pesce
The citrus marinade of the Southern Italian coast, where lemons hang heavy on the terraces and the fish comes straight from morning boats. Two forms of citrus, good oil, restraint.
Chef Takumi
Aichi Red-Miso Glaze (赤味噌田楽味噌, Akamiso Dengaku-miso)
Akamiso dengaku-miso is plain work: bean miso, sweetness, sake, and patient stirring until the glaze turns dark, glossy, and thick enough to cling to the grill.
Chef Fai
Southern Cucumber Relish (Ajad)
The one Thai condiment where vinegar replaces lime as the sour pillar, and the system still holds. Palm sugar for sweet, nam pla for salt, prik for heat. Ajad is the four pillars in a jar.
Chef Takumi
Akita Smoked Daikon Pickles (いぶりがっこ, Iburigakko)
Snow-country takuan begins with smoke. Hang the daikon, dry it gently, then let rice bran, salt, and time turn it into Akita's amber pickle.
Chef Dean
Alabama White BBQ Sauce
The tangy, pepper-flecked original from Decatur, Alabama that defies everything you think you know about barbecue sauce. Creamy, sharp, and utterly addictive on smoked chicken.
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