Chef Lupita
Salsa Verde Oaxaqueña con Hoja Santa
Oaxaca's molcajete-ground salsa verde, built on charred tomate verde, serrano, and the fresh hoja santa leaf that makes it unmistakably oaxaqueña. For memelas, enmoladas, and grilled fish.
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
Salsa Verde Yucateca (Yucatecan Green Habanero Salsa)
The Yucatan's green habanero salsa, sharp and grassy and immediate, blended with sour orange and garlic. The salsa that lives on the table at every cochinita stand from Merida to Valladolid.
Chef Lupita
Salsa Zarandeada de Chiltepín Seco
Nayarit and Sonora's chiltepín-driven table salsa, built on toasted chiltepín seco, charred chile cola de rata, and tatemado tomato, ground rough in a molcajete and spooned over grilled fish straight off the parrilla.
Chef Takumi
Salted Napa Cabbage (白菜の塩漬け, Hakusai no Shiozuke)
Hakusai no shiozuke is winter cabbage made quiet and useful: salt, weight, and time collapse the leaves into a crisp-tender pickle that tastes sweet beside a bowl of rice.
Chef Klaus
Salzgurken
The eastern salt cucumber that sours itself in the jar: small summer cucumbers under a measured brine, dill and garlic beside them, time doing the work.
Chef Joost
Sambal Badjak
This is the sambal that learned patience in the pan: fried until the raw fire softens, the shallots sweeten, and the rijsttafel finds its red punctuation.
Chef Joost
Sambal Oelek
Before rijsttafel becomes a table of plenty, it begins here: red chilies, salt, and the stone-mortar logic that taught Dutch kitchens a sharper language.
Chef Joost
Sambal Trassi
Pungent in the jar, necessary on the plate: sambal trassi is the small red spoonful that makes the Indo-Dutch table speak plainly.
Chef Takumi
Sango-hachi Doko (三五八漬け床, Tōhoku koji marinade bed)
A pickle bed doesn't ask for mystery. Salt steadies it, koji sweetens it, rice feeds it, and the vegetables you bury inside come out seasoned all the way through.
Chef Klaus
Sauce Hollandaise
Spargelzeit has two arguments: melted butter or Hollandaise. If you choose the sauce, keep the heat gentle, add the butter slowly, and don't let it boil.
Chef Ally
Sauce Velouté
The quiet French mother sauce that proves thickening can be an act of respect rather than disguise, letting your careful stock speak for itself with nothing more than a whisper of blonde roux.
Chef Klaus
Sauerkraut
The foundation ferment of the German winter larder: cabbage, salt, weight, and time, with the brine doing the preserving and not a spoon of vinegar in sight.
Chef Klaus
Saure Bohnen (Schnippelbohnen)
The Rhenish winter bean before freezers: green beans cut fine, salted until their own sour brine does the keeping, then cooked into the pot instead of eaten raw from the crock.
Chef Elsa
Schnittlauchsauce
Vienna's cold chive sauce, built from soaked bread, hard-boiled egg yolks, and enough fresh Schnittlauch to turn the whole bowl green. Tafelspitz isn't complete without it.
Chef Elsa
Schwammerlsauce
Golden chanterelles simmered in cream and white wine, ladled generously over Semmelknödel with Preiselbeeren on the side. This is what Austrians mean when they say good home cooking.
Chef Elsa
Semmelkren
Stale bread rolls soaked in real beef broth, mashed smooth and stirred with enough fresh horseradish to remind you what you're eating. The warm, thick sauce that makes Tafelspitz complete.
Chef Klaus
Senfsoße
The eastern weeknight sauce that turns eggs, potatoes, or fish into supper: blond roux first, mustard last, because boiled mustard loses its bite.
Chef Jeong-sun
Seokbakji (섞박지, Mixed Radish and Cabbage Kimchi)
A rough-cut kimjang kimchi of radish and cabbage that stays crunchier than baechu kimchi, born from trimmings and now served proudly beside bossam and bowls of rice.
Chef Jeong-sun
Seokryu-kimchi (Pomegranate Court Kimchi)
A quiet holiday kimchi from the court table: Korean radish cut to bloom like a pomegranate, stuffed with pale fruit and nuts, then rested in a clear, lightly seasoned brine.
Chef Joost
Seroendeng
The little bowl beside the rice tells a large history: toasted coconut, peanuts, palm sugar, and spice, made patient and golden for the Indo-Dutch table.
Chef Dean
Sesame Ginger Dressing
A pantry staple that transforms Tuesday dinner into something worth talking about. Toasted sesame meets fresh ginger in a dressing so versatile you'll find excuses to drizzle it on everything.
Chef Thomas
Seville Orange Marmalade
A January batch of Seville orange marmalade, bitter and amber and worth the long afternoon it asks of you, for jars that will see you through to next winter.
Chef Ally
Shallot Vinaigrette
A simple emulsion of minced shallots, good red wine vinegar, and olive oil that transforms any bowl of greens into something worth sitting down for.
Chef Takumi
Shibazuke (しば漬け, Kyoto red-shiso pickle)
Shibazuke is summer held under salt: eggplant, cucumber, and red shiso pressed until they sour gently and stain themselves deep purple.
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