Chef Joost
Kerriesaus (Dutch Curry Mayonnaise)
The golden snack-bar sauce where the VOC spice cupboard, the Indo-Dutch table, and a paper cone of fried fish meet in one mild spoonful.
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 Lesia
Khrin (хрін, prepared horseradish)
Fresh horseradish is quiet until you cut it, then it fills the room, clears your head, and makes cold pork taste awake again.
Chef Lesia
Khrin z Buryakom (хрін з буряком, beet-horseradish relish)
The beet makes it glow like a church window, then the horseradish comes up through your nose and reminds everyone at the Easter table to sit straighter.
Chef Lesia
Khrinovina (хріновина, raw horseradish-tomato relish)
The color looks sweet first: tomato-red, glossy, almost innocent. Then the horseradish catches your nose, your eyes water, and every cold slice of pork wakes up.
Chef Jeong-sun
Kimchi Yangnyeom (Kimchi Seasoning Paste)
A measured kimchi seasoning paste for cabbage, radish, or cucumber kimchi, deep red with gochugaru, garlic, ginger, salted shrimp, pear, and rice paste that helps every leaf season evenly.
Chef Jeong-sun
Kimjang Baechu-kimchi (Napa Cabbage Kimchi)
The winter whole-cabbage kimchi made for keeping, salted leaf by leaf and packed with a measured red seasoning so every jar ferments cleanly through the cold months.
Chef Freja
Kirsebærkompot til Risalamande
Morello cherries, a split vanilla pod, and a generous measure of Cherry Heering simmered into a glossy ruby compote. The warm half of risalamande, and the reason the cold white pudding makes sense.
Chef Jeong-sun
Kkaennip-jangajji (Pickled Perilla Leaves)
Fragrant perilla leaves layered with soy, garlic, scallion, and chili, then pressed under brine until each leaf becomes a sharp, savory wrap for hot rice.
Chef Jeong-sun
Kkaennip-kimchi (깻잎김치, Perilla Leaf Kimchi)
Tender perilla leaves stacked with soy, gochugaru, garlic, and scallion, patient leaf-by-leaf work that rests into a sharp little banchan ready to wrap around hot rice.
Chef Jeong-sun
Kkakdugi (Cubed Radish Kimchi)
Clean, crunchy cubes of Korean radish salted evenly, stained red with gochugaru, garlic, ginger, and salted shrimp, then fermented until the snap stays sharp and the broth turns lively.
Chef Jeong-sun
Kkanari-aekjeot (Sand Lance Fish Sauce)
A clean, pale fish sauce made by salting spring sand lance until time pulls out an amber seasoning, gentle enough for white kimchi and firm enough to season a whole winter's jars.
Chef Jeong-sun
Kkolttugi-jeot (꼴뚜기젓, Salted Baby Squid)
Fresh baby squid cleaned by hand, salted at 15 percent, cold-cured until savory, then seasoned lightly with gochugaru, garlic, ginger, and sesame for a small banchan that wakes plain rice.
Chef Joost
Knoflooksaus
The garlic sauce of the Dutch snack counter, sharp enough for shoarma, friendly enough for fries, and honest enough to admit that raw garlic is doing all the talking.
Chef Takumi
Konbu Dashi (昆布だし, kelp stock)
Konbu dashi asks for patience, not skill: good kelp, cold water, and the sense to stop before the pot boils. The result is clear, quiet, and deeply useful.
Chef Jeong-sun
Kongnip-jangajji (콩잎장아찌, Doenjang-Cured Bean Leaves)
Late-season soybean leaves, brined until yellow and soft, then cured under a measured doenjang paste until one leaf can season a whole spoonful of rice.
Chef Lupita
K'óol Rojo (Maya Red Gravy)
Yucatán's k'óol rojo, the Maya red gravy thickened with strained masa, bloomed with recado rojo, charred xcatic and habanero, and finished with epazote. The sauce that fills the mukbilpollo for Hanal Pixán.
Chef Dean
Korean Bulgogi Marinade
A deeply savory Korean marinade that transforms ordinary beef into something extraordinary, with Asian pear enzymes that tenderize while soy, garlic, and toasted sesame build layers of caramelized sweetness.
Chef Fai
Lanna Hang Le Paste (Kreung Gaeng Hang Le)
The kreung tam that proves the system adapts. Ginger instead of galangal, cumin and star anise alongside lemongrass. Lanna's mortar holds the whole Burma-to-Chiang Mai trade route in a single paste.
Chef Fai
Sour Curry Paste (Kreung Gaeng Som)
Four ingredients pounded clean in a granite mortar. This is the kreung tam stripped to its essence: dried chilies for heat, shallots for aromatics, turmeric for earth, kapi for depth. The foundation of Thailand's most underestimated curry.
Chef Fai
Southern Dry-Fry Paste (Kreung Khua Kling)
The south's kreung tam is pure confrontation: turmeric-stained, chili-loaded, and built to stand alone in a hot wok with nothing but minced meat and fish sauce. No coconut milk. Nowhere to hide.
Chef Fai
Tom Yum Paste (Kreung Tom Yum)
Tom yum is the one dish that breaks the kreung tam rule. This paste breaks it back. Every aromatic that normally floats whole in the broth, pounded into a concentrated bomb you can jar, store, and deploy in minutes.
Chef Elsa
Kümmelsauce (Austrian Caraway Sauce)
The toasted caraway and garlic roux sauce that belongs next to every Schweinsbraten in Austria, built on a proper Einbrenn the way Viennese grandmothers have always made it.
Chef Fai
Fermented Shrimp Condiment (Kung Jom)
Three ingredients, five days, and salt-tolerant bacteria do the rest. Kung jom is kapi's rougher, chunkier ancestor: the ferment that taught Thai cooks what shrimp could become.
Chef Lesia
Kvashena Kapusta (квашена капуста, Ukrainian fermented cabbage)
Cabbage looks like nothing until salt wakes it up: the bowl turns glossy, the jar starts to hiss, and winter suddenly has something green and sharp to bite.
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