Chef Joost
Remouladesaus (Dutch Fish-Stall Remoulade)
Mayonnaise becomes properly Dutch at the fish stall: sharpened with mustard, brightened by augurk and caper, then handed across the counter to make fried fish taste of the quay.
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 Freja
Revet Peberrod i Lage
Freshly grated horseradish locked in vinegar brine while the fire is still alive. Three jars in thirty minutes, ready to cut through cold juleskinke and smoked eel all season long.
Chef Klaus
Rheinisches Pflaumenmus
The Rhenish autumn preserve that asks for ripe Zwetschgen, a low oven, and patience: no pectin, no packet, just fruit cooked until it holds itself.
Chef Thomas
Rhubarb and Ginger Jam
Forced rhubarb and stem ginger cooked into the year's first jam, a sharp pink preserve made on a quiet February morning when the garden is still asleep and the kitchen needs something to do.
Chef Elsa
Ribiselmarmelade (Red Currant Jam)
Austria's jewel-red preserve, tart enough to stand up to a buttery Linzer Torte and bright enough to make a spoonful on Topfenknödel sing. This is the jam that fills half the pastry cases in Vienna.
Chef Freja
Ribsgele
Redcurrants boiled, strained overnight through a saftpose, and set with sugar to a clear ruby jelly. The jar you open in December that still holds the light of July.
Chef Dean
Rich Brown Beef Stock
A mahogany elixir of roasted bones and patient simmering that transforms every sauce, braise, and soup it touches. This is the foundation upon which great cooking is built.
Chef Klaus
Rinderbrühe (Kraftbrühe)
The clear beef stock under half the German table: bones, Suppenfleisch, roots, cold water, and enough patience to keep it bright instead of cloudy.
Chef Dean
Roasted Tomatillo Salsa Verde
Fire-blistered tomatillos and serranos transformed into the essential green sauce that makes enchiladas suizas sing, elevates simple tacos, and turns leftover tortillas into proper chilaquiles verdes.
Chef Klaus
Rollmops
The northern sour herring roll for the New Year table, built on salt fish, sharp onion, gherkin, and a cold vinegar cure that does the work slowly.
Chef Ally
Romesco
A rustic Catalan sauce of roasted peppers, tomatoes, and toasted almonds, ground together with good olive oil and sherry vinegar. The kind of thing that makes simple grilled food feel like a celebration.
Chef Klaus
Rübenkraut (Apfelkraut)
The Rhenish larder spread made from sugar beets and tart apples, cooked slowly until the juice turns dark, glossy, and sharp-sweet enough for rye bread.
Chef Klaus
Rumtopf
The German summer larder in one crock: berries, cherries, plums, and pears buried under sugar and strong rum, left in the dark until Christmas gives them back.
Chef Thomas
Runner Bean Chutney
A golden chutney made when the runner beans won't stop coming, slow-cooked with onions, vinegar, and warm spice, then jarred for the cold months when summer feels a long way off.
Chef Jeong-sun
Saeu-jeot (Salted Shrimp)
A cool-season jar of tiny shrimp and coarse sea salt, fermented slowly until it seasons kimchi, stews, and bossam with a brine that tastes clean, deep, and never rotten.
Chef Jeong-sun
Sagol Yuksu (Beef Bone Broth)
A milk-white Korean beef bone broth built from blanched leg and knuckle bones, simmered long enough to become the quiet base for seolleongtang, tteokguk, mandu-guk, and winter soups.
Chef Takumi
Saikyō Miso Doko (西京味噌床, sweet white miso marinade bed)
Saikyō miso doko is not a sauce to hide fish under. It is a quiet bed of sweet white miso, sake, and mirin that seasons by patience.
Chef Lupita
Sak K'óol (Maya White Gravy)
The white k'óol of Yucatán's Maya kitchen, chicken broth bound by strained masa and a recado blanco of toasted spices, charred garlic, and sour orange. Glossy, velvet, ancient, no achiote in sight.
Chef Takumi
Sake-Lees Uri Pickle (奈良漬け, Narazuke)
White uri melon, salt, sake lees, and time. Narazuke looks like a pickle for specialists, but the first secret is simple: remove water before you ask flavor to enter.
Chef Lupita
Sal de Chapulín
Oaxaca's bright cousin to sal de gusano, ground from toasted chapulines, sal de mar from the Istmo, chile de árbol, charred garlic, and lime zest. The salt that finishes a mezcalita and a plate of fruit.
Chef Lupita
Sal de Gusano
Oaxaca's iconic finishing salt of toasted chinicuiles, sea salt from the Istmo, and chile de árbol, ground on the metate. The salt that frames every copita of mezcal in the Valles Centrales.
Chef Lupita
Sal de Pasilla Oaxaqueño
Oaxaca's smoked pasilla mixe ground fine with sea salt. The finishing condiment that lives on the tables of the Sierra Mixe and rims the mezcal glasses of Oaxaca City.
Chef Graziella
Salmoriglio Siciliano
The ancestral Sicilian sauce of fishermen and home cooks, nothing more than olive oil, lemon, oregano, and the wisdom to leave everything else out. This is what grilled swordfish has always demanded.
Chef Lupita
Veracruz Tomato-Olive-Caper Sauce
Veracruz's tomato, olive, caper, and chile guero sauce, built in olive oil with bay leaf and oregano, the Gulf coast base that turns fish, eggs, chicken, or rice into comida de puerto.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer