Chef Thomas
Ham Stock from a Gammon Bone
The deeply savoury liquor left behind after a gammon joint, given a second life with its own bone and a few honest aromatics, into the one stock that makes a pea and ham soup taste like itself.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Ally
Handmade Garlic Aioli
True Provençal aioli pounded by hand in a mortar, where garlic becomes silk and olive oil transforms into something greater than its parts, no shortcuts, no compromises, just ancient technique yielding extraordinary sauce.
Chef Makoa
Hawaiʻi Local Pickled Mango with Li Hing Mui (Salted Plum Powder)
Hard green mango from a Hawaiʻi backyard, sliced thick and cured in vinegar, salt, sugar, and red li hing mui until it snaps tart, salty, sweet, and ready for the fridge.
Chef Klaus
Helle Grundsoße (Mehlschwitze)
Butter and flour cooked pale, then stock whisked in slowly. Master this quiet base sauce and half the German weekday table starts behaving.
Chef Ally
Herb Jus
A pure, glistening sauce born from the fond of a well-roasted bird or joint, brightened with fresh herbs and finished with nothing more than patience and good stock.
Chef Ally
Herb Yogurt Sauce
A cool, tangy sauce that celebrates whatever fresh herbs you bring home from the market, stirred into thick yogurt with lemon and good olive oil. Let the herbs do the work.
Chef Freja
Hindbaer og Ribs Marmelade
Raspberries and redcurrants cooked together into a set, ruby-red jam that needs no bought pectin. The ribs do the work. You do the stirring. The jars carry the summer forward into darker months.
Chef Freja
Hindbaersyltetoj
High-summer raspberries cooked with equal sugar and a squeeze of lemon until a spoon drawn across the pan leaves a trail. The filling for hindbaersnitter, the jar you open in January when you need July back.
Chef Takumi
Hokkaido Herring Pickle (にしん漬け, Nishinzuke)
Nishinzuke is Hokkaido winter in a crock: crisp autumn vegetables, dried herring, salt, and rice kōji left to settle into something sweet, savory, and quietly alive.
Chef Ally
Hollandaise
Rich egg yolks and sweet butter brought together with gentle heat and a squeeze of lemon, the mother sauce that reminds us why perfect ingredients need almost nothing done to them.
Chef Elsa
Holunderblütensirup
Austrian elderflower syrup made the way it's been made for generations: fresh blossoms, sugar, lemon, and three days of patience while your kitchen fills with the smell of late spring.
Chef Dean
Homemade Chili Crisp
The condiment that transforms every bowl, every bite, every leftover into something worth waking up for. Sichuan heat, fried crunch, and deep umami in a jar you'll guard jealously.
Chef Dean
Homemade Cranberry Sauce
Jewel-toned cranberry sauce that glistens on the holiday table, its bright tartness cutting through rich turkey and gravy with the honest snap of fresh citrus and warming spice.
Chef Thomas
Homemade Salad Cream
A proper English salad cream made the old way: cooked egg yolks, mustard, cider vinegar, and cream, stirred together in ten minutes and worth the small trouble of doing it yourself.
Chef Thomas
Honey and Mustard Dressing
A jar of honey and mustard dressing, made in the time it takes the kettle to boil, ready for whatever the salad bowl is asking for tonight.
Chef Dean
Honey Mustard Vinaigrette
A golden, versatile dressing that balances sharp Dijon bite against floral honey sweetness, shaking together in minutes to transform salads, grain bowls, grilled vegetables, or serve as a dipping sauce for anything that needs a tangy lift.
Chef Freja
Honning-Sennep til Juleskinke
Honey and coarse mustard whisked with toasted seeds and cracked pepper. The sauce that belongs next to the Christmas ham, brushed on as a glaze or spooned alongside every slice at the julefrokost table.
Chef Thomas
Horseradish Sauce
A small bowl of fierce, creamy horseradish sauce, made fresh from the root and folded together ten minutes before the beef hits the table, the way it ought to be.
Chef Dean
Hot Honey Drizzle
Golden honey laced with slow-building heat from crushed chilies, ready to transform fried chicken, drizzle over pizza, or make a humble biscuit feel like an occasion.
Chef Remy
Hot Pepper Vinegar
A bottle of Louisiana sunshine: fresh cayenne peppers sleeping in apple cider vinegar, waking up slowly to share their warmth with every pot of greens and bowl of beans lucky enough to receive them.
Chef Lesia
Hrybna Pidliva (грибна підлива, mushroom gravy)
The gravy should start dark as wet bark, then soften when smetana goes in. Spoon it over buckwheat, potatoes, or mlyntsi and nobody asks where the meat went.
Chef Klaus
Hühnerbrühe
A whole soup hen, a bundle of roots, and a quiet pot: the clear German broth that sits under Hühnerfrikassee, noodle soup, and half the light sauces worth making.
Chef Freja
Hvid Sovs
The patient Danish white sauce that holds the weeknight kitchen together: a slow roux of butter and flour, milk whisked in gradually, finished with a generous grating of whole nutmeg. Learn this and everything else follows.
Chef Jeong-sun
Hwangseogeo-jeot (Salted Yellow Croaker)
Small spring yellow croaker packed whole with sea salt, left to ripen until autumn, then used for the deep, savory brine that gives Gunsan-style winter kimchi its backbone.
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