Chef Joost
Mayonaise (Dutch Mayonnaise)
The little word met, with, at a Dutch snack counter usually means one thing: fries under a thick spoonful of mayonaise, richer by law than many neighbors dare.
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.
965 recipes
Culinary Explorer
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Recipes
Chef Lupita
Mayonesa de Chipotle Sinaloense
Sinaloa's smoky chipotle mayonesa, the squeeze-bottle sauce that lives on every marisqueria table from Mazatlan to Ensenada, built for fish tacos, camarones a la diabla, and tostadas de marlin.
Chef Klaus
Meerrettich-Semmelsoße
Stale bread and beef broth make the body; raw fresh horseradish gives the bite. Boil it after that and you've cooked the whole point out of the sauce.
Chef Lupita
Membrillo en Almíbar Oaxaqueño
Oaxaca's late-autumn quince, poached slowly in piloncillo syrup with canela and clove until the flesh turns rose-colored. Served cold with queso fresco from Etla or spooned over pan de yema.
Chef Takumi
Mentsuyu (麺つゆ, noodle dipping sauce)
Mentsuyu is the quiet jar that makes noodles possible on a tired evening: dashi folded into soy, mirin, and sugar, concentrated enough to keep, clean enough to taste the stock.
Chef Remy
Meunière Sauce
Golden brown butter kissed with bright lemon and a splash of Worcestershire, the sauce that transforms humble pan-fried fish into something worth fighting over at the dinner table.
Chef Lupita
Mexicali Soy-Lime Chiles Güeros Toreados
Mexicali's Chinese-Mexican condimento: chiles güeros bruised and blistered on the comal, dressed in soy, lime, and Maggi. The table sauce that runs both sides of the border and proves Baja California is its own country of flavor.
Chef Ally
Meyer Lemon Vinaigrette
A winter dressing that honors the fragrant, floral sweetness of Meyer lemons with nothing more than good olive oil, a whisper of shallot, and the restraint to let the citrus lead.
Chef Lupita
Michoacan Pasilla Chile Salsa (Salsa de Pasilla)
Michoacan's earthy pasilla salsa, ground in the molcajete with roasted garlic and tomatillo, then finished with Cotija cheese and crema de rancho for corundas, uchepos, and beans.
Chef Lupita
Michoacan Salsa Macha
Michoacan's spoonable chile oil, built from fried chile de arbol, garlic, peanuts, and sesame, ground coarse so every tortilla, bean pot, and carnitas taco gets its bite.
Chef Joost
Mierikswortelsaus
The sharp white sauce of the Dutch festive table, where a winter root wakes roast beef, smoked eel, and cold meats with one clean, nasal bite.
Chef Jeong-sun
Minari-mul-kimchi (Water Dropwort Water Kimchi)
A clear water kimchi of fragrant minari and crisp radish, lightly fermented until the brine turns clean, tart, and alive without burying the green taste of the herb.
Chef Thomas
Mincemeat
A November mincemeat for the Christmas weeks ahead, dried fruit and suet and spices stirred together with a generous measure of brandy, then left in the cupboard to do its quiet, patient work.
Chef Thomas
Mint Sauce
A bright, sharp sauce of chopped mint and vinegar made in the ten minutes before the lamb is carved, the kind of small ritual that turns Sunday lunch into Sunday lunch.
Chef Takumi
Miso and Sake-Lees Marinade Bed (味噌粕床, Misokasu Doko)
Half miso for body, half sake lees for fragrance. This quiet Hokuriku bed seasons fish, vegetables, and chicken while asking only that you keep time and salt in balance.
Chef Dean
Mississippi Comeback Sauce
The tangy, creamy, pink-hued condiment from Jackson, Mississippi that earned its name because once you taste it, you keep coming back. Equally at home on fried catfish, raw vegetables, or a spoon when no one's watching.
Chef Takumi
Mitarashi Tare (みたらしのたれ, sweet soy glaze for dango)
Mitarashi tare is a small sauce with one job: cling to grilled rice dumplings in a clear soy-brown gloss, sweet first, salty after, never heavy.
Chef Makoa
Miti Hue (Tahitian Fermented Coconut Sauce)
Tahiti's sharp, funky coconut condiment, grated coco fermented with brine and shrimp until it smells of reef and feast, then spooned over fish, ʻuru, taro, and maʻa Tahiti.
Chef Klaus
Mixed Pickles (Senfgemüse)
The German larder jar for cold meats, rye bread, and Sunday leftovers, built on one rule: blanch each vegetable to its own bite before the mustard brine goes in.
Chef Lesia
Mocheni Yabluka (мочені яблука, soused apples)
The apples stay whole, but they change their mind: crisp flesh turns winey, sour-sweet, and faintly fizzy, with dill stems and rye whispering from the brine.
Chef Lupita
Mojo de Ajo Estilo Puerto Nuevo
Baja California's garlic-butter pan sauce from the lobster village of Puerto Nuevo, built on slabs of mantequilla, manteca de cerdo, two heads of sliced garlic, dried chile cola de rata, and a final hit of lime.
Chef Lupita
Mojo de Yuca Jarocho
Veracruz's Sotavento-style yuca mojo, built with sour orange, garlic, dried Mexican oregano, and oil poured warm over cassava until every piece drinks the dressing.
Chef Lupita
Molcajete Salsa, Guadalajara Style
Jalisco's table salsa, built from Roma tomatoes and chile serrano charred on a dark comal, then crushed by hand in the molcajete until smoky, coarse, and alive.
Chef Lupita
Mole Amarillo Conventual Oaxaqueño
Oaxaca's conventual yellow mole is built from chilhuacle amarillo, hoja santa, masa, almonds, sesame, and jerez, a refectory sauce ground on the metate and simmered until it shines.
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