Condiments
725 recipes found
Chocolate Sauce
Watermelon Pico De Gallo
Pear-Apple Butter With Cardamom
Giancarlo Quadalti's Capon Broth
Boozy Concord Grapes
Sauce Salade (Salad dressing)
Honey Gremolata
Cumberland Sauce
Cranberries and Port Wine
Tomato Concasse
Fresh Apple Salsa
Spring Roll Vinaigrette
Tomato-Tarragon Vinaigrette
Spoon over poached chicken or steamed mussels.
Fennel Sauce With Anchovies And Capers
Creolaise Sauce
What if you seasoned hollandaise with a spicy Creole mustard? You’d get this sauce, which Marion Burros brought to The Times in 1983, part of a piece on Cajun cooking. In it, she highlighted Chez Marcelle in Broussard, where Marcelle Bienvenu served this particular sauce alongside stuffed crabs, one of the restaurant’s specialties. But the sauce can stand on its own, as a stand-in for regular hollandaise. Pair it with eggs, or asparagus, for a bit more kick than the original.
Spicy Relish for Oysters
Kajmak With Herbs
Kajmak is a thick, tangy clotted cream from the Balkans usually made with sheep’s or cow’s milk. It's often served with Balkan burgers, pljeskavica.
Tarragon Cucumber Pickles
Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers.
Shrimp Broth
Zvia's Afghan Spice Rub
This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto both sides of the steaks or fillets about an hour before grilling. In either case, the rub can be left on the meat or fish while grilling to make a blackened, seasoned crust. Used as a spice, it can be stirred into boiled rice or summer soups to taste.
Cracked-Pepper Cream Sauce
Vietnamese Dipping Sauce (Nuoc Cham)
Old Sour
