Condiments
725 recipes found
Balsamic Vinegar Sauce
Citrus Sauce
Sauce Rémoulade
Basic Reduction Sauce
Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It’s followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.
Strawberry Almond Salsa
Salsa Intravaia (A meat and wild mushroom sauce)
Cherry Sauce
Blueberry Kir Sauce
Lemon Verbena Ice for Oysters
Eggplant Caviar And Parsley-Mint Salad Topping
Blue-cheese dressing
Mint Syrup
Lemon Verbena Syrup
Slightly Creamier Sunday-Salad Dressing
The best vinaigrettes are emulsified — that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures — maybe mustard or a dollop of mayonnaise — can help in this regard.) Whatever the dressing, I serve the resulting meal with a baguette and some salted butter. And as long as we’re sharing, often a roast chicken too. Swiping bread through a small puddle of melted chicken fat and salad dressing, after all, is one of life’s great pleasures.
Passion Fruit Sauce
Avocado-Basil Dressing
Phillip Schulz's Brine Cure For Smoked Bluefish
Tarragon Dressing
Warm Curry Dressing
David Tanis's Onion Confit
The French word “confit” usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically duck, goose or pork. When stored and cooled in earthenware crocks, a layer of fat on top kept the food from spoiling by sealing out air. Onion confit, on the other hand, is a savory preparation of sliced onions, cooked to a soft, almost melting consistency, often seasoned with salt, herbs, sugar and vinegar for a somewhat sweet-and-sour effect. Sometimes called onion marmalade, a spoonful or two makes a perfect accompaniment to roasted meats. It may also be used to make onion tarts or pizzas, or as a “bed” for baked fish. The mixture will last for a week or so, refrigerated. To use, reheat gently over low heat.
Miso Mayonnaise
Don’t limit your use of miso to soup! It makes for a fantastic compound butter. It’s terrific cut with mirin and slathered over chicken. And here, stirred into mayonnaise, it becomes a consciousness-expanding condiment.
Herb Mayonnaise
Caramelized Onion Sauce