Condiments
725 recipes found
Red Pepper-Eggplant Ajvar
Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.
Sate Sauce
Violet Mustard
White Clam Topping
Mojo De Ajo (Cuban Citrus-Garlic Barbecue Sauce)
Nuoc Cham With Carrots and Daikon
Nectarine Sauce
Pinot Noir Sauce
Cranberry Orange Relish
Ragout of Fall Mushrooms
Horseradish Mayonnaise
Tomato and Horseradish Sauce
Vinaigrette Sauce For Artichokes
Jar Vinaigrette
Creamy Vinaigrette
Here is an easy vinaigrette that comes together in your blender in about five minutes. Use good olive oil and good vinegar, and follow your own taste when adding the seasoning.
Provencale Vinegar
Chicken Butter
In this unusual recipe, seasoned, rendered chicken fat and creamy butter are whipped with a little maple syrup for an earthy, rich and lightly sweet spread for bread. Make sure to cook the chicken skin until it turns nut brown — that’s what gives the fat its fried chicken flavor. While you could use schmaltz in place of rendering the fat yourself, the flavor won’t be quite the same because schmaltz usually includes onions in the rendering. If you haven’t been saving your chicken skin and trimmings in your freezer to render, you can usually order the skin from a butcher if you give them enough advance notice. And make sure to save the fried chicken skin as a cook’s snack. It’s the crunchy, salty byproduct of this excellent spread.
Basil Broth
Enriched Vinaigrette
Pickled Watermelon Rind
Schmaltz and Gribeness
French West Indian Sauce Chien
Cherry Ketchup