Chef Jeong-sun
Nogari (Dried Baby Pollack with Chili-Mayo)
The late-night dried pollack snack that asks for almost no cooking, only careful roasting, patient tearing, and a chili-mayo dip kept sharp enough not to bury the 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.
965 recipes
Culinary Explorer
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Recipes
Chef Takumi
Nukazuke (ぬか漬け, rice-bran pickles)
Nukazuke looks like kitchen witchcraft until you touch it. It is only rice bran, salt, water, a little patience, and the daily habit that keeps the bed alive.
Chef Elsa
Oberskren (Cream-Horseradish)
Freshly grated Kren folded into cold whipped cream with nothing but salt, sugar, and a drop of vinegar. Two ingredients. No cooking. The condiment every Austrian table sets beside the Tafelspitz.
Chef Jeong-sun
Oi-jangajji (Soy-Pickled Cucumber)
Small summer cucumbers packed whole, shocked with boiling soy-vinegar brine, then re-poured after three days so the flesh stays crisp and the pickle tastes of cucumber, salt, and restraint.
Chef Jeong-sun
Oiji (Salt-Cured Cucumber)
Small summer cucumbers cured whole in a hard salt brine, weighted so none floats, then soaked, squeezed, and dressed into the cold banchan Korean tables keep for hot days.
Chef Jeong-sun
Ojingeo-jeot (오징어젓, Salted Squid)
Thin-sliced squid, briefly salted so it stays tender, then dressed with gochugaru, garlic, ginger, and sesame; the mild jeotgal that waits in the refrigerator for rice.
Chef Thomas
Onion Gravy
The gravy that turns sausages and mash into an evening worth remembering, built slowly from onions, butter, and patience, and poured over everything in generous, unapologetic ladlefuls.
Chef Thomas
Onion Sauce
A gentle, old-fashioned onion sauce, the kind that goes alongside a roast leg of lamb on a Sunday and makes the whole plate feel looked after.
Chef Lupita
Original Tijuana Caesar Dressing
The 1924 Tijuana original from Caesar Cardini's hotel bar, built on coddled egg, garlic paste, Mexican lime, and Worcestershire, with the anchovies on the romaine where they belong, not in the bowl.
Chef Freja
Ostesovs med Blomkål
Hvid sovs melted with grated Danbo until the sauce goes glossy and gold, poured over a whole boiled cauliflower. The Danish Sunday comfort that proves the simplest dishes carry the most memory.
Chef Jeong-sun
Pa-kimchi (Scallion Kimchi)
Whole scallions dressed boldly with myeolchi-aekjeot and gochugaru, then fermented until their sharpness softens into the kimchi you want beside rice, pork, or ramyeon.
Chef Lupita
Huasteca Pickled Hearts of Palm (Palmito en Escabeche)
Veracruz's Huasteca palmito cured in vinegar with chiles gueros, onion, garlic, bay, and oregano, made ahead in clay jars for the table.
Chef Elsa
Paradeissauce (Austrian Tomato Sauce)
Austria's roux-thickened tomato sauce, scented with dried marjoram and balanced with a pinch of sugar. The quiet backbone of a dozen classic dishes, from Fleischlaibchen to gefüllte Paprika.
Chef Thomas
Parsley Sauce
A proper English parsley sauce, thick and speckled green, poured over hot ham or poached fish on the kind of evening when dinner doesn't need to be clever, only warm.
Chef Lupita
Pascal Huasteco de Ajonjoli y Pepita
Veracruz Huasteca's holiday seed sauce, toasted ajonjoli and pepita ground thick with chile ancho, chipotle seco, epazote, and lard, then spooned over chicken or turkey for the table.
Chef Lupita
Pasta de Achiote Chiapaneca
Chiapas' brick-red paste of achiote seed, vinegar, garlic, pimienta gorda, and chile simojovel, ground thick for cochito horneado and the pork marinades of Chiapa de Corzo.
Chef Lupita
Tabasco Chontal Achiote Paste (Pasta de Achiote Tabasqueña)
Tabasco's Chontal lowland achiote paste is a loose, citrus-leaning recado of annatto, sour orange, chile amashito, garlic, and warm spices, made for pejelagarto, mone tamales, and weeknight marinades.
Chef Lupita
Pasta de Mole Xiqueño
Veracruz's mountain-town mole paste from Xico, dark and glossy with chile ancho, mulato, plantain, chocolate, almonds, raisins, sesame, piloncillo, and the slow patience of festival kitchens.
Chef Ally
Peak Season Tomato Salsa
A salsa that exists only in summer, when tomatoes are warm from the sun and so ripe they threaten to fall apart in your hands. Simple ingredients, honest technique, and the kind of flavor that reminds you why you wait all year.
Chef Freja
Peberrodssauce
Fresh grated horseradish folded into softly whipped cream with vinegar and a whisper of sugar. The cold, sharp partner that has stood next to Danish roast beef for as long as anyone can remember.
Chef Freja
Pebersovs
The creamy peppercorn sauce that belongs to Friday night in Denmark: green peppercorns crushed and softened in butter, flamed with cognac, finished with cream and the pan drippings from your steak.
Chef Makoa
Peʻepeʻe (Sāmoan Fresh-Squeezed Coconut Cream)
Fresh peʻepeʻe is Sāmoa's first squeeze of mature coconut, thick and white under palusami and oka iʻa, ready for Sunday toʻonaʻi and the weeknight kitchen too.
Chef Graziella
Peperoni Sott'Olio
Fire-roasted peppers preserved in olive oil, the way Calabrian grandmothers have safeguarded summer's bounty for generations. A pantry foundation that transforms simple bread into something worth eating.
Chef Joost
Pepersaus (Creamy Dutch Peppercorn Sauce)
A proper pepersaus is the small luxury beside a Dutch biefstuk: pepper cracked loud in the pan, cream pulled through the browned juices, and nothing made more complicated than dinner requires.
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