Recipe Archive
Sauces and condiments carry a surprising amount of technique. Find dressings, marinades, stocks, gravies, relishes, and finishing sauces with clear purpose.
710 recipes
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Dean
The tangy, creamy, pink-hued condiment from Jackson, Mississippi that earned its name because once you taste it, you keep coming back. Equally at home on fried catfish, raw vegetables, or a spoon when no one's watching.
Chef Takumi
Mitarashi tare is a small sauce with one job: cling to grilled rice dumplings in a clear soy-brown gloss, sweet first, salty after, never heavy.
Chef Makoa
Tahiti's sharp, funky coconut condiment, grated coco fermented with brine and shrimp until it smells of reef and feast, then spooned over fish, ʻuru, taro, and maʻa Tahiti.
Chef Klaus
The German larder jar for cold meats, rye bread, and Sunday leftovers, built on one rule: blanch each vegetable to its own bite before the mustard brine goes in.
Chef Lesia
The apples stay whole, but they change their mind: crisp flesh turns winey, sour-sweet, and faintly fizzy, with dill stems and rye whispering from the brine.
Chef Lupita
Baja California's garlic-butter pan sauce from the lobster village of Puerto Nuevo, built on slabs of mantequilla, manteca de cerdo, two heads of sliced garlic, dried chile cola de rata, and a final hit of lime.
Chef Lupita
Veracruz's Sotavento-style yuca mojo, built with sour orange, garlic, dried Mexican oregano, and oil poured warm over cassava until every piece drinks the dressing.
Chef Lupita
Jalisco's table salsa, built from Roma tomatoes and chile serrano charred on a dark comal, then crushed by hand in the molcajete until smoky, coarse, and alive.
Chef Lupita
Oaxaca's conventual yellow mole is built from chilhuacle amarillo, hoja santa, masa, almonds, sesame, and jerez, a refectory sauce ground on the metate and simmered until it shines.
Chef Lupita
Oaxaca's Valles Centrales coloradito from the Santa Catalina convent register, a brick-red mole of chilhuacle rojo, ancho, almonds, sesame, canela, clove, raisins, jerez, and lard.
Chef Lupita
Oaxaca's Costa Chica mole costeño is a Pacific Afromestizo mother sauce of chile costeño, guajillo, toasted ajonjolí, clove, and lard, built without chocolate and meant to rest before it feeds the table.
Chef Lupita
Veracruz's sweet-dark plantain mole from the Sotavento, built with chile ancho, pasilla mexicano, chile costeño, peanuts, sesame, and ripe plátano macho fried in manteca.
Chef Lupita
Puebla's convent fruit mole, carried into Oaxaca's seven-mole language, stains the tablecloth with ancho, plantain, pineapple, apple, almonds, sherry, and chile-dark lard.
Chef Lupita
Oaxaca's darkest conventual mole, built from chilhuacle negro, toasted seeds, almonds, chocolate, jerez, and lard, then simmered until the sauce turns black, glossy, and serious.
Chef Lupita
Puebla's convent mole from Santa Rosa, built with ancho, mulato, pasilla, chocolate, almonds, raisins, sesame, canela, clavo, jerez, lard, and hours of patient grinding.
Chef Lupita
Guerrero's Sierra Madre del Sur mole rojo is a lean red sauce of chile pasilla, ancho, sesame, and anís, fried in manteca until glossy and serious.
Chef Lupita
Guerrero's Costa Chica mole verde uses toasted cacahuate instead of pepita, with tomatillo, hoja santa, and serrano blended into a green sauce built for chicken, pork, or vegetables.
Chef Lupita
Veracruz's central highland mole verde, built with tomatillo, jalapeno, epazote, hierba santa, and pumpkin seed, then fried in lard and spooned over tender pork.
Chef Juliana
You don't need a bottled sauce to make churrasco taste alive. Cook tomato, onion, pepper and chili until they soften, blend them hot, and you get a sharp, honest spoonful for the whole pê-efe.
Chef Juliana
You don't need to be brave, you need a spoonful of caldo, a few peppers, and the sense to taste as you go. Heat is a dial, not a dare.
Chef Graziella
Jewel-bright candied fruits suspended in syrup that bites back. This is Cremona's gift to the Italian table, where sweetness and fire exist in perfect tension.
Chef Joost
The pale Dutch mustard that looks modest and bites like a harbour wind, ground from yellow and brown seed, vinegar, and patience, waiting beside bitterballen and old Gouda.
Chef Joost
A spoonful of Dutch mustard turns a plain roux into the pale, sharp sauce that knows exactly what to do with eggs, fish, ham, and boiled potatoes.
Chef Jeong-sun
The workhorse soy pickle of the Korean table: late-autumn radish salted until it gives up water, then cured in a clean soy brine until firm, brown-edged, and ready for rice.
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