Chef Jeong-sun
Albaechu-mul-kimchi (Baby Cabbage Water Kimchi)
Tender baby napa cabbage in a clear pear-garlic brine, lightly fermented until the broth turns clean and bright, the summer kimchi a beginner can make without a kimjang floor.
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 Lupita
Almendrado de Santa Clara
Puebla's Santa Clara almendrado is a conventual almond sauce built on ancho chile, toasted nuts, milk, spices, lard, and metate work.
Chef Thomas
Anchovy Sauce
A proper white sauce sharpened with pounded anchovy, the old Georgian trick for waking up a piece of poached fish or a slice of roast lamb on a Sunday in spring.
Chef Freja
Andesovs
The pan sauce that holds the Danish Christmas plate together. Duck drippings, good stock, cream, and a spoonful of red currant jelly for the tart brightness that makes juleaften taste like itself.
Chef Elsa
Apfelkren
Freshly grated horseradish folded with tart apple and lemon, the cold, sharp sauce that belongs beside every plate of Tafelspitz in Vienna and has done for as long as anyone can remember.
Chef Klaus
Apfelmus
The apple-harvest preserve of the German kitchen, cooked low until the fruit collapses, then kept smooth, tart, and ready for potato pancakes or warm Mehlspeisen.
Chef Joost
Appelcompote
Appelcompote is the apple left with its dignity: soft enough to spoon beside pork or potatoes, still chunky enough to remind you autumn did the real work.
Chef Joost
Appelmoes
The little bowl beside the plate is never decoration: appelmoes is the Dutch treaty between sweet and savoury, spooned beside sausage, potatoes, pancakes, and childhood itself.
Chef Joost
Appelstroop (Limburg Apple Syrup)
Appelstroop is the orchard made patient: apples, pears, and beet syrup boiled down until morning bread, farmhouse cheese, and zuurvlees taste of Limburg in autumn.
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.
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.
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