Condiments
725 recipes found
Betty Talmadge's country barbecue sauce
Sambal Tumis
The traditional way to make sambal is to grind chiles and other ingredients with a mortar and pestle, as my mother, Rosni Pattilllo, did. The process is said to release intense heat and bold flavors. But my mom now uses a food processor, which works just fine. There are more than 300 varieties of sambal, each serving its own purpose: as a dip, marinade, soup base or condiment. This version uses belacan (sometimes spelled “belachan” or “blachen”), a pungent, hardened block of shrimp paste that adds depth to the sambal. (You can leave it out if you prefer, or can't find it.) Sambal tumis (slow-stirring) is a versatile stir-fried chile paste used in dishes like mee goreng (fried noodles), sambal udang (shrimp), sambal telur (eggs) and nasi goreng (fried rice). You can store freshly made sambal tumis in the refrigerator for up to one week and in the freezer for up to 3 months. If you prefer a milder sambal, decrease the number of chiles or use milder ones; for a spicier version, increase the number of chiles or leave in seeds from some or all of the chiles.
Spicy Mango Barbecue Sauce
Pierre Franey’s Barbecue Sauce
A simple and delicious accompaniment to almost any barbecued meat.
Hot Mayonnaise
Mediterranean Smashed Chickpeas
You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil. You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable. Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions.
Beurre Nantais (Herb butter sauce)
Apple Tarragon Sauce
Walnut Frangipani
Big-Batch Ranchero Sauce
There is no other aroma coming from the kitchen — not truffle, not freshly peeled orange, not a chocolate cake baking — that will stop you in your tracks and make you inhale as deeply as this ranchero sauce simmering away. Here’s a large batch to use in many ways: Poach eggs in it for brunch, simmer shrimp in it for taco filling, or spoon it over shredded chicken with avocado slices inside a flour tortilla for lunch for the kiddos. Put it in tightly sealed Mason jars and bring it to friends as a host gift.
Chamomile Simple Syrup
Chamomile has a sweet, earthy flavor, and makes a lovely simple syrup that may soon become a staple in your refrigerator. Not only is this syrup delicious in a cocktail or mocktail, it is also wonderful drizzled on French toast, or vanilla ice cream with fresh berries. You can even use it to sweeten iced coffee.
Spiced Salt
Pickled Mustard Condiment
This is the mustard intended to be served with Danny Bowien's Thanksgiving pastrami — a non-traditional but impressive addition to the table, delicious and bountiful. The idea came from his growing up in Oklahoma City, where barbecue and smoked meats are a prerequisite for family gatherings, but not Thanksgiving. Pastrami and mustard easily feed a large crowd and, since it isn't the typical Thanksgiving centerpiece, it is a conversation starter.
Salsa Ranchera
Fava Bean Purée
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.
Slow-Roasted Tomatoes
Herb Oil
Lime Cumin Vinaigrette
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
Meat sauce (Sugo di Carne)
Warm Curry Powder
Singapore curry powder
Olive Oil Béchamel
Here, a classic French sauce, revisited. Make sure the milk is cold or at room temperature. If the liquid is too hot, the roux won’t have time to properly disperse in the liquid before the mixture comes to a boil; this is what causes sauces to lump. The main thing to watch for here is scorching. Stir often with a rubber spatula, especially at the bottom and edges of the pan, so that the mixture doesn’t stick and begin to burn. If it does, immediately pour the sauce into another pot and continue to cook over very low heat.
Jeffrey Buben’s Barbecue Sauce
Marian Burros's brought this recipe to The Times in 1995 when she wrote about the kickoff of the Department of Agriculture's new school lunch program in which several acclaimed chefs took part. One of them was Jeffrey Buben, the chef and co-owner of Vidalia Restaurant in Washington, who made barbecue beef with onion slaw. Ms. Burros said, "he ought to bottle the barbecue sauce." The secret ingredient? A half cup of decaffeinated coffee.