Chef Lupita
Pasta de Achiote Chiapaneca
Chiapas' brick-red paste of achiote seed, vinegar, garlic, pimienta gorda, and chile simojovel, ground thick for cochito horneado and the pork marinades of Chiapa de Corzo.
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
Tabasco Chontal Achiote Paste (Pasta de Achiote Tabasqueña)
Tabasco's Chontal lowland achiote paste is a loose, citrus-leaning recado of annatto, sour orange, chile amashito, garlic, and warm spices, made for pejelagarto, mone tamales, and weeknight marinades.
Chef Lupita
Pasta de Mole Xiqueño
Veracruz's mountain-town mole paste from Xico, dark and glossy with chile ancho, mulato, plantain, chocolate, almonds, raisins, sesame, piloncillo, and the slow patience of festival kitchens.
Chef Ally
Peak Season Tomato Salsa
A salsa that exists only in summer, when tomatoes are warm from the sun and so ripe they threaten to fall apart in your hands. Simple ingredients, honest technique, and the kind of flavor that reminds you why you wait all year.
Chef Freja
Peberrodssauce
Fresh grated horseradish folded into softly whipped cream with vinegar and a whisper of sugar. The cold, sharp partner that has stood next to Danish roast beef for as long as anyone can remember.
Chef Freja
Pebersovs
The creamy peppercorn sauce that belongs to Friday night in Denmark: green peppercorns crushed and softened in butter, flamed with cognac, finished with cream and the pan drippings from your steak.
Chef Makoa
Peʻepeʻe (Sāmoan Fresh-Squeezed Coconut Cream)
Fresh peʻepeʻe is Sāmoa's first squeeze of mature coconut, thick and white under palusami and oka iʻa, ready for Sunday toʻonaʻi and the weeknight kitchen too.
Chef Graziella
Peperoni Sott'Olio
Fire-roasted peppers preserved in olive oil, the way Calabrian grandmothers have safeguarded summer's bounty for generations. A pantry foundation that transforms simple bread into something worth eating.
Chef Joost
Pepersaus (Creamy Dutch Peppercorn Sauce)
A proper pepersaus is the small luxury beside a Dutch biefstuk: pepper cracked loud in the pan, cream pulled through the browned juices, and nothing made more complicated than dinner requires.
Chef Remy
Pepper Jelly
A jewel-toned preserve that balances sugar sweetness with jalapeño fire, the kind of condiment that transforms a block of cream cheese into the most popular thing at any gathering
Chef Freja
Persillesovs
The creamy white parsley sauce that belongs beside stegt flaesk and boiled potatoes, Denmark's national dish. Fifteen minutes, one pan, a full bunch of flat-leaf parsley stirred in at the very end.
Chef Graziella
Pesto alla Genovese
The green sauce of Genoa, pounded by hand until basil leaves surrender their fragrant oils without a trace of bitterness. What the blender destroys, the mortar preserves.
Chef Graziella
Pesto alla Trapanese
The other pesto, from Sicily's western coast, where Arab traders left almonds and a different way of thinking about basil. This is not Genoa. Do not confuse them.
Chef Klaus
Pfefferrahmsoße
A German pepper cream sauce lives in the pan after the meat: green peppercorns, brandy, stock and cream reduced until glossy, sharp, and spoonable.
Chef Fai
Pickled Mustard Greens (Phak Kad Dong)
Three ingredients. Three days. Salt, water, and mustard greens become the sour backbone of the Northern Thai table. Fermentation is the oldest principle in the system, and the simplest one to learn.
Chef Thomas
Piccalilli
A late-summer pickle of cauliflower and beans in a sharp, sunshine-yellow mustard sauce, made now and put away in jars for the cold months when you'll want it most.
Chef Joost
Piccalilly (Dutch Mustard Pickle Relish)
A British colonial pickle wandered into the Dutch cupboard and became our yellow answer to leftover roast, old cheese, and every honest cold plate that needed a sharp tongue.
Chef Thomas
Pickled Beetroot
Crimson beetroot in spiced vinegar, packed into jars on a Saturday afternoon and waiting in the cupboard for the cold meats and sharp cheeses of the months ahead.
Chef Dean
Pickled Jalapeños en Escabeche
The fiery, tangy condiment found on every cantina table from Tijuana to Texas, with crisp carrot coins and sweet onion crescents swimming in a garlicky, herb-flecked brine that transforms anything it touches.
Chef Takumi
Pickled Nozawana Greens (野沢菜漬け, Nozawana-zuke)
Whole Nozawana greens, salt, a little konbu, and patient pressure. The mountain winter does the clever part, drawing a clean brine and turning tall leaves into rice's quiet companion.
Chef Thomas
Pickled Onions
A jar of properly pickled onions, peeled at the kitchen table on an October afternoon and put away to mature in time for cold meat and good cheese at Christmas.
Chef Takumi
Pickled Rakkyo (らっきょう漬け, Rakkyozuke)
Rakkyozuke is not difficult pickle work. It is clean bulbs, enough salt, patient vinegar, and one plain decision: keep the rakkyo crisp from the start.
Chef Thomas
Pickled Red Cabbage
A jar of red cabbage shredded in October and pressed into spiced vinegar, waiting quietly on a high shelf until Christmas, when it turns the cold table jewel-bright and earns its place beside the ham.
Chef Thomas
Pickled Walnuts
Green walnuts picked in midsummer and turned, slowly and patiently, into the inky, spiced jewels that belong on a winter cheeseboard beside a wedge of strong cheddar and a glass of port.
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