Chef Thomas
Apple Chutney
A spiced autumn chutney made from a glut of apples and a quiet afternoon, simmered down until the kitchen smells of October and the jars line up on the counter like a small, useful insurance policy.
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.
965 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Thomas
Apple Sauce
A bowl of sharp, fluffy Bramley apple sauce, made in the time it takes to carve the pork, the kind of small condiment that quietly makes the whole meal make sense.
Chef Dean
Argentinian Chimichurri
The uncooked green sauce that conquered the Argentine pampas and belongs on every grilled steak, chicken thigh, and crusty bread that crosses your table. Bold, bright, and unapologetically garlicky.
Chef Takumi
Aso Takanazuke (阿蘇高菜漬け, Kumamoto mustard greens)
Aso takanazuke is spring caught in salt: sharp mustard greens pressed until they soften, fermented until their edge turns round, then fried briefly with sesame for rice.
Chef Joost
Aspergesaus (Dutch White Asparagus Sauce)
Spring on a Dutch plate: the gentle butter-and-egg sauce that catches the first white asparagus, carries a whisper of nutmeg, and makes dinner feel properly seasonal.
Chef Lupita
White P'urhépecha Atápakua (Atápakua Blanca con Ajonjolí)
Michoacán's white P'urhépecha atápakua is a pale sesame and masa sauce from the Meseta, built in a clay cazuela for fish, chayote, and cooks who know not every Mexican sauce needs chile.
Chef Lupita
Squash Blossom Atápakua (Atápakua de Flor de Calabaza)
Michoacán's P'urhépecha atápakua folds squash blossoms into guajillo, chile perón, epazote, and masa de maíz, a thick sauce for chicken or pescado blanco from the lake table.
Chef Lupita
Atápakua de Hierbabuena
Michoacán's Meseta P'urhépecha sauce of fresh hierbabuena, chile perón, broth, and masa de maíz, pounded in the molcajete and thickened in a clay cazuela until it coats the spoon.
Chef Lupita
Atápakua Roja con Guajillo y Ancho
Michoacán's P'urhépecha red atápakua, built with toasted guajillo and ancho, charred jitomate, and fresh masa de maíz, is a thick mother sauce for vegetables, poultry, pork, or tortillas.
Chef Lupita
Atápakua Verde con Cilantro y Serrano
Michoacán's green atápakua is a P'urhépecha masa-thickened sauce of tomate verde, cilantro, hierbabuena, and serrano, martajada in a molcajete and ladled over chicken in a Cocucho cazuela.
Chef Dimitra
Athenian Besamel for Moussaka and Pastitsio (Μπεσαμέλ Αθηναϊκή)
Athens gave Greek baking this thick white crown: a cooked butter-flour sauce enriched with eggs and cheese for moussaka, pastitsio, and the Sunday pan.
Chef Dimitra
Athenian Saltsa Kima (Σάλτσα Κιμά)
Athenian saltsa kima is minced beef, tomato, cinnamon, and allspice, cooked slowly until the sauce tightens and the green-gold oil pools at the top.
Chef Joost
Atjar Tjampoer (Indo-Dutch Mixed Pickle)
Old colonial spelling in a yellow jar: atjar tjampoer, mixed pickle, brings cabbage, carrot, and cucumber into sweet-sour turmeric brine beside nasi, bami, and the Indo-Dutch table.
Chef Dimitra
Attica Grill Ladorigani (Λαδορίγανη)
Attica's quick ladorigani is the oil, lemon, and oregano dressing that makes souvlaki taste like souvlaki. Bruise the rigani first, then let good olive oil do its work.
Chef Jeong-sun
Baek-kimchi (White Napa Cabbage Kimchi)
The kimchi from before chili, salted napa cabbage packed with radish, pear, jujube, and pine nuts in a clear brine that turns quietly tart in the jar.
Chef Jeong-sun
Baek-oi-sobagi (White Stuffed Cucumber Kimchi)
A pale summer cucumber kimchi, split and stuffed with radish and chives, then held in a cool pear brine so the cucumber stays clean, crunchy, and plainly itself.
Chef Graziella
Bagna Cauda
The warm bath of Piedmont, where anchovies and garlic surrender to butter and oil over gentle heat. A communal pot, raw vegetables, and the harvest tradition of the Langhe hills.
Chef Joost
Bawang Goreng (Crisp Fried Shallots)
Bawang goreng means fried onion, but on the Indo-Dutch table it is far more precise: the crisp golden shallot that makes nasi, soto, and sajoer taste finished.
Chef Thomas
Beef Bone Stock
Beef bones roasted until dark, then coaxed for a long afternoon into a deep amber stock, the foundation of every good gravy, every braise, every bowl of winter soup worth the trouble.
Chef Graziella
Besciamella all'Italiana
The mother sauce of Italian baked pastas, transformed from simple butter, flour, and milk into silk through patient whisking and the essential warmth of nutmeg.
Chef Ally
Beurre Blanc
The Loire Valley's gift to home cooks: cold butter whisked into wine and shallots until it transforms into something silky, bright, and impossibly rich. Perfect simplicity.
Chef Lupita
Birria Chile Adobo (Adobo para Birria)
Jalisco's birria begins with this chile adobo: guajillo, ancho, warm spices, vinegar, and manteca worked into a brick-red paste that turns goat or lamb into birria.
Chef Klaus
Bismarckhering
The northern marinated herring that belongs to the cold larder: salt fish, vinegar, onion, and time doing the work before bread or potatoes ever reach the table.
Chef Thomas
Blackberry and Apple Jam
Wild blackberries and a couple of cooking apples turned into jars of deep, inky jam, the kind that holds the taste of a September walk all the way through to spring.
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