Chef Thomas
Plum Chutney
A dark, glossy plum chutney for the slow end of September, when the trees are heavy and the evenings start asking for cheese, bread, and something with a bit of warmth in it.
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
Ponzu (ポン酢, citrus-soy dipping sauce)
Ponzu is only soy, dashi, and sour citrus, but time does the quiet work. Rest it a week, and the sharpness settles into a clean dip for the table.
Chef Takumi
Pounded Burdock Root (たたき牛蒡, Tataki Gobō)
Burdock looks stern at first glance, all root and earth. Pound it gently, dress it with sesame vinegar, and it becomes one of osechi's quiet blessings.
Chef Lesia
Povydlo (повидло, dark plum butter)
Late plums collapse into a dark, glossy butter so thick a spoon dragged through leaves a clean path. No pectin, no hurry, just fruit cooked until it changes character.
Chef Elsa
Preiselbeeren (Lingonberry Compote)
Tart, jewel-red lingonberry compote simmered with just enough sugar to let the berries speak for themselves. The condiment no Austrian table can do without.
Chef Klaus
Preiselbeersoße
A ruby spoonful for dark meat and crisp cutlets: lingonberries cooked just until they burst, sharp enough to cut fat and sweet enough to belong on the holiday table.
Chef Ally
Preserved Meyer Lemons
Winter's most fragrant citrus, transformed by salt and patience into something silky, complex, and indispensable. Once you have a jar in your refrigerator, you will wonder how you ever cooked without it.
Chef Fai
Dry Curry Paste (Prik Gaeng Kua)
The densest, driest paste in the Thai system. Built for choo chee curries and prik khing stir-fries, pounded without a drop of water, because moisture is the enemy of concentration.
Chef Thomas
Proper Pouring Custard
A proper pouring custard, made the slow way with real vanilla and patience, the kind that turns a humble crumble into the reason everyone stayed for pudding.
Chef Thomas
Proper Roast Gravy from the Tin
The sauce that makes a Sunday roast feel like a Sunday: built in the roasting tin from caramelised juices, a spoon of flour, and good hot stock while the joint rests on the board.
Chef Lupita
P'urhépecha Pipián Atápakua de Pepita
Michoacán's P'urhépecha atápakua, a masa-thickened pipián of toasted pepita, guajillo, and chile perón, cooked in clay until it grips chicken, pork, or kurucha the way Meseta cooks mean it.
Chef Jeong-sun
Put-gochu-jangajji (Pickled Green Chilies)
Crisp green chilies cured in a balanced soy-vinegar brine, a make-ahead banchan that depends on one small duty: pierce every chili so the brine reaches the inside.
Chef Ally
Quick Pickled Garden Vegetables
Crisp vegetables from the morning market, submerged in a gentle brine with dill and garlic, ready to brighten sandwiches, cheese boards, and simple suppers all week long.
Chef Dean
Quick Pickled Red Onions
Bright, tangy, and impossibly pink, these Mexican-style pickled onions transform from raw and pungent to silky and vibrant in thirty minutes flat. The essential condiment for anyone serious about tacos, tortas, or Tuesday night leftovers.
Chef Takumi
Quick Salt Pickles (浅漬け, Asazuke)
Asazuke is what you make when vegetables are good and time is short: salt, konbu, a little pressure, and the courage to stop before the crunch disappears.
Chef Freja
Rabarberkompot
Danish rhubarb compote, poached whole in vanilla syrup until the stalks go translucent but keep their shape. The jar that sits in every Danish fridge from May until the season turns.
Chef Graziella
Ragù alla Bolognese
The true meat sauce of Bologna, where beef and pork surrender to soffritto, milk, wine, and the patient application of low heat. This is not red. This is not tomato sauce with hamburger. This is ragù.
Chef Graziella
Ragù alla Napoletana
The Sunday sauce of Naples, where whole cuts of beef and pork surrender to tomato over five patient hours. The pasta comes first, dressed in concentrated sauce. The meat follows as its own course.
Chef Klaus
Rahmsauce
The German cream sauce that lives between weeknight Schnitzel and the Sunday roast, built from browned pan bits, good stock, and cream reduced until it coats the spoon.
Chef Thomas
Raspberry Jam
A simple summer raspberry jam, the kind you make in twenty minutes on a Saturday morning and eat on toast for the next six months, remembering July every time.
Chef Joost
Ravigottesaus
The herb-flecked green spoonful beside kibbeling carries a French name, a Dutch fish-cart life, and enough vinegar to wake a fried cod bite properly.
Chef Lupita
Recado Blanco Yucateco
Yucatan's mild all-purpose recado, built on charred garlic, Yucatecan oregano, and warm spices ground into a paste. The marinade for poc chuc and the season for puchero, the recado every cook on the peninsula keeps in a jar.
Chef Lupita
Recado Conventual para Estofado
Puebla's conventual recado for celebration stews, a metate-ground paste of ancho chile, almonds, sesame, saffron, clove, cinnamon, peppercorn, and jerez that needs two days to settle.
Chef Lupita
Recado Conventual para Pavo Relleno
Puebla's convent recado for holiday stuffed turkey, ground from toasted ancho, almonds, raisins, canela, clavo, pimienta gorda, ajonjoli, manteca, and jerez into a baroque paste.
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