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.
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 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.
Chef Takumi
Shio-kōji (塩麹, salt-koji marinade)
Three ingredients, one jar, and a week of patience. Shio-kōji quietly turns rice kōji and salt into a sweet-savory seasoning that does more than salt alone.
Chef Takumi
Shiromiso Dengaku-miso (白味噌田楽味噌, Kansai white-miso glaze)
Sweet white miso, sake, mirin, and egg yolk cook into a pale, fragrant glaze that belongs on grilled tofu and vegetables, light enough to show what sits beneath it.
Chef Takumi
Shōjin Dashi (精進だし, temple kitchen meatless stock)
This is the meatless dashi that carries the temple table: konbu for clarity, dried shiitake for depth, and enough patience to let water do its quiet work.
Chef Takumi
Shōyu-kōji (醤油麹, soy-koji marinade)
Soy sauce and rice koji need no drama: stir them together, keep them covered, and let a week of quiet fermentation turn salt into depth.
Chef Lupita
Sierra en Escabeche Bajacaliforniana
Baja California's sierra en escabeche: Pacific mackerel poached and steeped in cane vinegar, whole garlic, laurel, and chile güero. A pre-refrigeration preservation that became the Lenten staple of every coastal home from Ensenada to San Felipe.
Chef Lupita
Sierra en Escabeche de Alvarado
Veracruz's Sotavento fish escabeche, sierra fried until firm, then rested overnight in cane vinegar with jalapeño, onion, laurel, thyme, olives, and capers until the Gulf speaks clearly.
Chef Takumi
Silver Dashi Glaze (銀あん, Gin-an)
Gin-an is a quiet sauce: clear dashi, pale seasoning, and kuzu thickened just enough to cling while the color of the food still shows through.
Chef Ally
Simple Court Bouillon
A quiet, aromatic bath for delicate fish and shellfish, built from white wine and garden aromatics, that respects the ingredient rather than transforming it into something else.
Chef Ally
Simple Red Wine Reduction
An honest reduction that asks only for good wine and patience, simmered with shallots and thyme until it becomes something dark, glossy, and deeply satisfying to drizzle over a perfectly seared steak.
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