Condiments
725 recipes found
Chimichurri Salsa
Crunchy Hot Mustard
Tomato-and-Pumpkinseed Salsa
Sikli’ p’aak is a salsa of tomatoes and squash seeds from the Yucatán Peninsula.
Madeira Truffle Sauce
Sweet-and-Sour Onions
Shrimp Sauce
Parsley Hummus
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy. In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids. The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin. It’s important to pick the parsley leaves off the stems, because unlike the stems of cilantro, parsley stems are tough and should be discarded. The leaves reduce quite a bit in volume when you chop them, especially if you chop them fine. Two cups of parsley leaves will yield a little over 1/2 cup of finely chopped parsley. This hummus has a pale green hue and herbal overtones.
Carambola Relish
Pretty Darn Good Tofu Mayo
Chile-Tomato Not Too Hot Sauce
Not too hot is the point of this sauce. When a recipe tester suggested an optional serrano chile if cooks yearned for more spice, Mark Bittman said nope.
Smoked Salmon Dip
Pierre and Michel Troisgros’s Zucchini Chutney
Mignonette Sauce for Oysters
Mignonette sauce is a classic pairing for raw oysters. Gisele Masson, the owner of La Grenouille in New York, made hers with shallots, tarragon vinegar from the French distributor Fauchon and fresh pepper. “The important thing when you entertain is to create atmosphere,” she said. “Everything should be clean and sparkling; flowers are important, so are glasses and silver. There should be a sensual, warm, inviting feeling. It’s Christmas and you want to make a gift of happiness. After all, that is what Christmas is about.”
Cranberry-Lime Salsa
Lavender Syrup
Bartenders are increasingly using fresh flowers for cocktails, and they sometimes also flavor syrups with them, like this lavender-and-rose-water simple syrup that sweetens the lime juice, mint leaves and rum in the lavender mojito at the Girl & the Fig in Sonoma, Calif.
Lemon Rémoulade
Shallot and wild-mushroom sauce
Kadhi (Yogurt-Based Sauce)
Pickled Ginger
Homemade Salt-Free English-Style Mustard
Chowchow
Ragu Bolognese
English mustard