Condiment
18 recipes found
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The 15-Minute Yogurt Sauce to Serve With Everything This Summer
A quick and cooling Indian side dish made with yogurt, spinach, and spices, palak raita is easy to prep ahead and pairs well with bold, spicy mains.
Chamoy
Chamoy, a vibrant and tangy family of sauces and condiments from Mexico, is traditionally made with fruit and mild dried chiles (and sometimes mango, tamarind or hibiscus flowers as well). To make your own at home, grab those stone fruits on your counter and simmer them with dried chiles until softened, then blend with sugar, tamarind, vinegar and orange juice into something electric and tangy. Taste along the way to dial in the sweetness and tartness, so it’s exactly as jammy or restrained as you want. Just like tajín, chamoy makes a delicious accent for watermelon, jicama and cucumber spears. It’s also delicious drizzled over fruit salad, layered into mangonadas or used on the rim of micheladas. Think of chamoy as the syrup on a sundae, but much more thrilling in flavor.
Mango Pepper Relish
This savory relish extends mango’s reach beyond its season — because your memories of the fruit shouldn’t be the only thing that lingers. Here, mangoes, bell peppers and hot chile are simmered in a syrup of lime juice and sugar for a condiment that pops with citrus and heat. Pair it with off-the-grill chicken or fish, dot it on creamy cheese or dollop it on toasted bread. This relish will keep refrigerated for up to 10 days and frozen for up to 2 months.
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This 3-Ingredient Summer Sauce Is Berry, Berry Good
This silky strawberry sauce recipe is quick and versatile. Drizzle it on ice cream, cake, custards, yogurt, and more.
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The Southern Condiment We Put on Almost Everything
This easy-to-make pepper jelly is the perfect Southern accompaniment for cheese, crackers, sandwiches, and much more.
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The Herby, Garlicky Butter Chefs Are Slathering on All Their Steak, Fish, and Vegetables
A flavorful compound butter packed with mild and herbal garlic scapes with parsley, lemon, juice, and salt—perfect for melting on meats and fish and more.
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Quick Indian Mango Pickle
With its zesty combination of spices and crunchy texture, this Indian quick mango pickle is a great addition to almost any meal.
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The 5-Ingredient Sweet-and-Sour Sauce That Has a Permanent Place In My Fridge
This homemade tamarind chutney gets its body and mellow sweetness from chewy dates and earthy palm sugar, while ground ginger and Kashmiri red chile powder add subtle spice.
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15-Minute Coconut Chutney
This is the blueprint for the classic coconut chutney, often eaten alongside idlis and dosas, although it's versatile enough to serve with grilled fish or vegetables.
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Quick and Easy Lemon Curd
This easy lemon curd takes just six minutes to cook and requires the most basic ingredients. Use it to make zesty thumbprint cookies, lemon bars, and lemon meringue pie.
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Caesar Mayo
By working more oil into a classic Caesar salad dressing emulsion, a more thickened mayonnaise texture is achieved. It's a garlicky, lemony, cheesy, briny condiment with endless potential.
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Zesty Lemon Vinaigrette
Brighten your salads with this creamy, invigorating lemon vinaigrette, which gets bold, bracing flavor from both lemon juice and zest. Plus: It takes just about five minutes to whip together.
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Champagne Vinaigrette
Everything you need to know about a dressing and vinegar that no one seems to know anything about.
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Natto (Japanese Fermented Soybeans)
Making your own natto—Japan's famously slimy fermented beans with a subtle coffee aroma—allows for nearly endless customization.
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Shack Sauce
A Shake Shack Shack Burger wouldn't be complete without creamy, tangy Shack Sauce. This versatile condiment is a great fit for a variety of burgers, though, or even a grilled chicken or vegetable sandwich.
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The Best Methods for Making Whipped Cream, Explained
A resource for how to make the best whipped cream at home, whatever the application.
Cucumber Kimchi
This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they’re paired with. Making it is as simple as it gets — the cucumbers are quick pickled in rice vinegar and flavored deeply with gochugaru, or Korean red-pepper flakes. Serve it with the sloppy Joes, or alone, as a bar snack, with an ice cold beer.
Blue Ribbon Cajun Seasoning
Back in 2011, in his New York Times Magazine column, Cooking With Dexter, Pete Wells asked his son about his favorite foods. “It was a tie,” Wells recounted Dexter saying, “between sushi and the fried chicken at Brooklyn Bowl.” The chicken was a specialty of Eric and Bruce Bromberg’s SoHo restaurant Blue Ribbon, and this Cajun seasoning central to it. Adapted from “Bromberg Bros. Blue Ribbon Cookbook,” by Bruce Bromberg, Eric Bromberg and Melissa Clark, this recipe is ready in no time, using ingredients straight from a well-stocked spice rack, but it changes whatever it’s sprinkled on.