Chef Thomas
English Mustard Sauce
A small jug of warm, sharp, creamy mustard sauce, the kind that does quiet but essential work next to a gammon joint on a cold Sunday and asks for nothing more than to be poured generously.
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.
710 recipes
Culinary Explorer
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Recipes
Chef Thomas
English Mustard Vinaigrette
A sharp, sinus-clearing dressing built around a spoonful of Colman's, the sort that wakes up a tired plate of leaves and asks nothing of you except five minutes and a jam jar.
Chef Jeong-sun
Eolgari-kimchi (Young Cabbage Kimchi)
The quick kimchi of tender young cabbage, lightly salted and handled by hand, made for the weeks when the old jar runs low and the market still gives you green leaves.
Chef Jeong-sun
Eori-gul-jeot (Spicy Salted Oysters)
Plump winter oysters salted just enough to firm, then folded with gochugaru, garlic, and ginger into the Chungcheong jeotgal that steals the rice bowl.
Chef Dimitra
Epirote Avgolemono Sauce (Αυγολέμονο Ηπείρου)
Epirus avgolemono is egg, lemon and hot broth turned into a pale, silky sauce for dolmades, soups and fricassee. The whole dish depends on slow tempering.
Chef Lupita
Escabeche Poblano Conventual
Puebla's convent escabeche for roasted chiles poblanos, built with olive oil, vinegar, white onion, garlic, bay, thyme, marjoram, and peppercorns for the holiday table.
Chef Elsa
Estragonsenf
Austria's sharp, herbal tarragon mustard, the golden-green condiment that belongs next to every sausage, every Brettljause board, and every cold cut platter you'll ever serve.
Chef Makoa
Fala Paste (Tuvalu and Tokelau Pandanus Preserve)
Tuvalu and Tokelau keeping food: ripe fala cooked down, spread thin, dried to amber sheets, and rolled away for the days when coral soil, salt water, and the barge all tell the truth.
Chef Dean
Fire-Roasted Corn and Poblano Salsa
A chunky, smoke-kissed salsa where blackened corn kernels meet blistered poblanos, brightened with lime and fresh cilantro. This is the salsa that belongs at every summer gathering worth attending.
Chef Thomas
Fish Stock
A quick, clean-tasting fish stock built from white fish bones and a handful of aromatics, thirty minutes on the hob, and the foundation of every fish pie or chowder worth the name.
Chef Graziella
Fondo Bruno
The brown stock that forms the backbone of Italian meat cookery. Hours of roasting and simmering extract every trace of flavor from bone and sinew, creating liquid gold that transforms ordinary sauces into extraordinary ones.
Chef Lupita
Fondo de Mariscos Sinaloense
Sinaloa's foundational seafood stock, built on shrimp heads, fish bones, and jaiba shells with charred tomato and toasted guajillo. The base of every caldo, siete mares, and arroz a la tumbada on the Noroeste coast.
Chef Klaus
Frankfurter Grüne Soße
Frankfurt's spring sauce is seven raw herbs folded into cold dairy, served with potatoes and hard eggs, and the whole dish fails the moment you heat or bruise the green.
Chef Remy
Fresh Corn and Pepper Relish
Sweet summer corn and crisp bell peppers tossed with red onion in a zesty lime dressing, the kind of fresh condiment that makes blackened fish sing and transforms a simple grilled chicken breast into something worth talking about.
Chef Ally
Fresh Herb Vinaigrette
A living vinaigrette that changes with the seasons and your market haul, built on good oil, sharp vinegar, and whatever tender herbs look most alive today.
Chef Dean
Fresh Pico de Gallo
A bright, chunky salsa cruda that transforms humble tomatoes, onion, and chile into something far greater than its parts. This is the salsa that belongs on every American table, made fresh in fifteen minutes.
Chef Joost
Fritessaus
The Dutch cone of fries is not finished until the pale sauce slides into the paper: lighter than mayonnaise, sweeter by design, and honest enough to name itself after the job.
Chef Takumi
Fukujinzuke (福神漬け, curry-rice pickle)
Fukujinzuke is curry rice's small red punctuation: chopped vegetables salted, squeezed dry, and set in sweet soy until they stay crisp beside the rice. The cut decides it more than the stove.
Chef Takumi
Fukushima Squid-Carrot Pickle (いか人参, Ika Ninjin)
Dried squid, carrot, soy, and patience. Ika ninjin looks like a small dish, but on a Fukushima New Year table it carries the salt, sweetness, and cheer of winter.
Chef Jeong-sun
Gajami-sikhae (Fermented Flatfish with Millet)
A northern winter preserve of dried flatfish, millet, malt, and radish, fermented until the bones soften and the fish turns chewy, savory, and lightly tart.
Chef Jeong-sun
Galbi Marinade (Short Rib Marinade)
A pear and soy marinade for beef short ribs, built to tenderize without turning the meat soft, with enough garlic and sesame to carry a celebration table.
Chef Jeong-sun
Galchi-sokjeot (갈치속젓, Salted Hairtail Innards)
A southern jeotgal of salted hairtail innards, aged cold until deep and sharp, made safely in a jar and used by the teaspoon to give kimchi, stews, and ssamjang their ocean backbone.
Chef Lupita
Garambullos en Conserva de la Sierra Gorda
Querétaro's Sierra Gorda preserve of wild garambullos, simmered slowly with piloncillo, orange peel, canela, and lime until the cactus berries shine like purple beads in thick syrup.
Chef Ally
Garden Herb Broth
A clear, fragrant broth built from whatever tender herbs the garden or farmers market offers, steeped rather than simmered, bright with the aliveness of the season.
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