Condiments
725 recipes found
Feta Spread
10mOne and a half cups
Sweet And Pulpy Tomato Ketchup
4h 30mAbout 1 1/2 cups
Tibetan Hot Sauce
Tibetans dab sepen, a brick-red chile paste, on a plate, and dip momos in, holding them with fingertips. Momos can be the prelude to a meal, or the meal itself.
15mAbout 3/4 cup
Fresh coriander sauce (Salsa de Cilantro)
20mAbout 1 1/2 cups
Curry-Mustard Steaming Liquid
5mAbout 3 1/2 cups
Sorrel Sauce
10m2 cups
Roasted Salsa
35mAbout 2 cups
Gabrielle Hamilton's Flavored Butters
10m4 servings
Fig Vinaigrette
15m1/2 cup
Pizzaiuola Pesto
5m
Anchovy-Sauce Dip
5m1 cup
Tangy Corn Relish
30m2 cups
Lingonberry Relish
20m6 to 8 servings
Yogurt Cucumber Relish
15m4 servings
Sauce Verte (Green sauce)
5mAbout 1 1/4 cups
Dried Cranberry, Cherry and Tomato Relish
45m2 1/3 cups
Carrot Vinaigrette With Rosemary And Walnut Oil
Toss with grilled chicken and walnuts or use as a sauce for shrimp or scallops.
5mFour servings
Mustard sauce
2mAbout one-third cup
Cherry Ginger Sauce for Angel Cake
10mEnough for one angel cake
Sweet and Sour Dill Sauce
30mAbout 3/4 cup
Horseradish Cream With Dried Cherries
10mAbout 1 cup
Italianate Sunday-Salad Dressing
All vinaigrettes are based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it’s overwhelmed.
5mServes 4
Semi-Classic Hunter Sauce
2h 15m2 1/2 - 3 cups
Croutons
15m6 servings