Chef Lupita
Picles Comitecos
Chiapas highland picles from Comitán, a clean vinegar pickle of red onion, carrot, garlic, oregano, and bay that cuts through pan compuesto with discipline.
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 Joost
Pindasaus (Indo-Dutch Peanut Sauce)
The peanut sauce the Dutch learned through Indonesia, where peanuts, ketjap, sambal, and santen became the brown, glossy thread tying saté, rijsttafel, gado-gado, and even fries together.
Chef Graziella
Pinzimonio
The Tuscan art of dipping raw vegetables in extraordinary olive oil, salt, and pepper. Three ingredients. No cooking. Absolute proof that what you keep out is as significant as what you put in.
Chef Lupita
Pipián Costeño con Ajonjolí
Guerrero's Costa Chica pipián, built on toasted ajonjolí and chile costeño, a deep red-brown sauce from the Afro-Mexican fish kitchens between Marquelia and Cuajinicuilapa.
Chef Lupita
Toasted Pepita Pipián P'urhépecha
Michoacán's Meseta pipián, toasted pepitas and guajillo ground smooth, fried in manteca, and loosened with broth until it coats kurucha or chicken like a serious P'urhépecha sauce.
Chef Lupita
Pipián Rojo Conventual de Almendra
Puebla's convent pipián rojo, built from ancho, guajillo, pepita roja, almond, sesame, canela, and jerez, a mother sauce from the tiled kitchens where nuns made architecture in clay cazuelas.
Chef Lupita
Pipián Verde de Convento
Puebla's convent green pipián, a toasted pepita sauce from the talavera kitchens, sharpened with tomatillo and jalapeño, perfumed with hoja santa, and finished in lard and jerez.
Chef Fai
Fermented Fish Coconut Dip (Pla Ra Lon)
Pla ra is fish sauce before civilization polished it. Six months in a clay jar, salt-tolerant bacteria breaking protein into pure umami, then simmered into coconut cream. This is Isan's soul in a dipping bowl.
Chef Thomas
Ploughman's Pickle
A proper ploughman's pickle, dark and sticky and full of bite, made from a heap of winter roots and the kind of patience that pays you back four weeks later.
Chef Thomas
Plum Chutney
A dark, glossy plum chutney for the slow end of September, when the trees are heavy and the evenings start asking for cheese, bread, and something with a bit of warmth in it.
Chef Takumi
Ponzu (ポン酢, citrus-soy dipping sauce)
Ponzu is only soy, dashi, and sour citrus, but time does the quiet work. Rest it a week, and the sharpness settles into a clean dip for the table.
Chef Takumi
Pounded Burdock Root (たたき牛蒡, Tataki Gobō)
Burdock looks stern at first glance, all root and earth. Pound it gently, dress it with sesame vinegar, and it becomes one of osechi's quiet blessings.
Chef Lesia
Povydlo (повидло, dark plum butter)
Late plums collapse into a dark, glossy butter so thick a spoon dragged through leaves a clean path. No pectin, no hurry, just fruit cooked until it changes character.
Chef Elsa
Preiselbeeren (Lingonberry Compote)
Tart, jewel-red lingonberry compote simmered with just enough sugar to let the berries speak for themselves. The condiment no Austrian table can do without.
Chef Klaus
Preiselbeersoße
A ruby spoonful for dark meat and crisp cutlets: lingonberries cooked just until they burst, sharp enough to cut fat and sweet enough to belong on the holiday table.
Chef Ally
Preserved Meyer Lemons
Winter's most fragrant citrus, transformed by salt and patience into something silky, complex, and indispensable. Once you have a jar in your refrigerator, you will wonder how you ever cooked without it.
Chef Fai
Dry Curry Paste (Prik Gaeng Kua)
The densest, driest paste in the Thai system. Built for choo chee curries and prik khing stir-fries, pounded without a drop of water, because moisture is the enemy of concentration.
Chef Thomas
Proper Pouring Custard
A proper pouring custard, made the slow way with real vanilla and patience, the kind that turns a humble crumble into the reason everyone stayed for pudding.
Chef Thomas
Proper Roast Gravy from the Tin
The sauce that makes a Sunday roast feel like a Sunday: built in the roasting tin from caramelised juices, a spoon of flour, and good hot stock while the joint rests on the board.
Chef Lupita
P'urhépecha Pipián Atápakua de Pepita
Michoacán's P'urhépecha atápakua, a masa-thickened pipián of toasted pepita, guajillo, and chile perón, cooked in clay until it grips chicken, pork, or kurucha the way Meseta cooks mean it.
Chef Jeong-sun
Put-gochu-jangajji (Pickled Green Chilies)
Crisp green chilies cured in a balanced soy-vinegar brine, a make-ahead banchan that depends on one small duty: pierce every chili so the brine reaches the inside.
Chef Ally
Quick Pickled Garden Vegetables
Crisp vegetables from the morning market, submerged in a gentle brine with dill and garlic, ready to brighten sandwiches, cheese boards, and simple suppers all week long.
Chef Dean
Quick Pickled Red Onions
Bright, tangy, and impossibly pink, these Mexican-style pickled onions transform from raw and pungent to silky and vibrant in thirty minutes flat. The essential condiment for anyone serious about tacos, tortas, or Tuesday night leftovers.
Chef Takumi
Quick Salt Pickles (浅漬け, Asazuke)
Asazuke is what you make when vegetables are good and time is short: salt, konbu, a little pressure, and the courage to stop before the crunch disappears.
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