Chef Remy
Pepper Jelly
A jewel-toned preserve that balances sugar sweetness with jalapeño fire, the kind of condiment that transforms a block of cream cheese into the most popular thing at any gathering
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Freja
Persillesovs
The creamy white parsley sauce that belongs beside stegt flaesk and boiled potatoes, Denmark's national dish. Fifteen minutes, one pan, a full bunch of flat-leaf parsley stirred in at the very end.
Chef Graziella
Pesto alla Genovese
The green sauce of Genoa, pounded by hand until basil leaves surrender their fragrant oils without a trace of bitterness. What the blender destroys, the mortar preserves.
Chef Graziella
Pesto alla Trapanese
The other pesto, from Sicily's western coast, where Arab traders left almonds and a different way of thinking about basil. This is not Genoa. Do not confuse them.
Chef Klaus
Pfefferrahmsoße
A German pepper cream sauce lives in the pan after the meat: green peppercorns, brandy, stock and cream reduced until glossy, sharp, and spoonable.
Chef Fai
Pickled Mustard Greens (Phak Kad Dong)
Three ingredients. Three days. Salt, water, and mustard greens become the sour backbone of the Northern Thai table. Fermentation is the oldest principle in the system, and the simplest one to learn.
Chef Thomas
Piccalilli
A late-summer pickle of cauliflower and beans in a sharp, sunshine-yellow mustard sauce, made now and put away in jars for the cold months when you'll want it most.
Chef Joost
Piccalilly (Dutch Mustard Pickle Relish)
A British colonial pickle wandered into the Dutch cupboard and became our yellow answer to leftover roast, old cheese, and every honest cold plate that needed a sharp tongue.
Chef Thomas
Pickled Beetroot
Crimson beetroot in spiced vinegar, packed into jars on a Saturday afternoon and waiting in the cupboard for the cold meats and sharp cheeses of the months ahead.
Chef Dean
Pickled Jalapeños en Escabeche
The fiery, tangy condiment found on every cantina table from Tijuana to Texas, with crisp carrot coins and sweet onion crescents swimming in a garlicky, herb-flecked brine that transforms anything it touches.
Chef Takumi
Pickled Nozawana Greens (野沢菜漬け, Nozawana-zuke)
Whole Nozawana greens, salt, a little konbu, and patient pressure. The mountain winter does the clever part, drawing a clean brine and turning tall leaves into rice's quiet companion.
Chef Thomas
Pickled Onions
A jar of properly pickled onions, peeled at the kitchen table on an October afternoon and put away to mature in time for cold meat and good cheese at Christmas.
Chef Takumi
Pickled Rakkyo (らっきょう漬け, Rakkyozuke)
Rakkyozuke is not difficult pickle work. It is clean bulbs, enough salt, patient vinegar, and one plain decision: keep the rakkyo crisp from the start.
Chef Thomas
Pickled Red Cabbage
A jar of red cabbage shredded in October and pressed into spiced vinegar, waiting quietly on a high shelf until Christmas, when it turns the cold table jewel-bright and earns its place beside the ham.
Chef Thomas
Pickled Walnuts
Green walnuts picked in midsummer and turned, slowly and patiently, into the inky, spiced jewels that belong on a winter cheeseboard beside a wedge of strong cheddar and a glass of port.
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.
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.
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