Sauces, Condiments, Oils, Marinades and Spice Blends

Sauces

Sauces and condiments are the exclamation point to a meal, adding flavor, moisture and a certain visual appeal. Marinades work to tenderize meat and poultry while also enhancing and improving flavor. Spice blends lend unique and distinctive flavor to a variety of dishes and are endlessly customizable.

Sauce Recipes

Aam ki Chatni

(Indian mango chutney)

When Westerners hear "mango chutney," they usually think Major Grey's — a sweet jamlike condiment studded with raisins. There are actually a variety of mango and other fruit chutneys made in India, but few contain raisins, some aren't very sweet and many are quite spicy. Read more »

Achiote

(Puerto Rican annatto oil)

Achiote oil is used around the Caribbean to add a yellowish-orange color to dishes, especially arroz con pollo. It is known as rou-cou or huile de rou-cou in the French Caribbean. Filipinos refer to it as atsuete, or achute, oil. Read more »

Ajvar

(Serbian roasted eggplant and pepper spread)

This vivid red eggplant and pepper spread originated in Serbia, but its popularity has spread throughout the Balkans and beyond. In Serbia, ajvar (Serbian: Ајвар) is made with the rogo pepper and can be mild, medium or spicy. Large batches are traditionally prepared in the fall and put up for the winter. Use ajvar as a spread on bread, a condiment for roasted meats or a Mediterranean-style side dish. Read more »

Apfelmus

(German applesauce)

Apfelmus is your basic applesauce that is a typical German accompaniment to roast meats like Schweinebraten. Jews of East European origin serve epl tsimes with latkes or use it to top blintzes. Applesauce is perfect as a dessert for children or babies as it is easily digested. It can also be used in many baking recipes to add moisture and cut down on the amount of fat. Read more »

Cajun and Creole Seasoning

(American Louisiana herb and spice blend)

Whether you call it Cajun or Creole, this spicy seasoning mix has a booyah kick. Use Cajun and Creole seasoning to kick up the flavor quotient in everything from soups, stews, rice and beans to fish, chicken and gumbo. Commerical varieties of this blend of herbs and spices are available, but they are often mostly salt. It's easy and cheaper to make your own. Read more »

Chakalaka

(South African spicy tomato, pepper and onion dish)

Born in the townships of South Africa, chakalaka is a simple, spicy dish of onions, tomatoes and often beans. It has been a staple for generations of black South Africans, and is a required condiment at South African braais, or barbecues. Read more »

Chimichurri

(Argentine parsley-garlic sauce for grilled meats)

This pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Argentine churassco, or grilled meats. You can also use chimichurri as a marinade. Read more »

Cranberry Sauce

(American cranberry condiment)

Cranberry sauce is an essential part of any American Thanksgiving meal. Many families serve it for Christmas dinner too. Some people have to have cranberry sauce in the shape of a tin can; others prefer this more naturalistic version. A less sweet cranberry sauce is served with game birds in northern Europe. Read more »

Dhanya Chatni

(Indian cilantro chutney)

Dhanya chatni is perhaps the most popular of all Indian chutneys. The bright, fresh flavor of the cilantro and citrus bite of the lemon juice make this condiment a perfect match with many Indian dishes and curries. Make sure you chop the cilantro stems very finely or they will leave strings in your chutney. Read more »

Ghee

(Indian clarified butter)

Ghee, or ghi, is a common cooking fat in Indian and Pakistani cuisine. Butter is given a long, slow simmer which gives it a deep, nutty flavor. Ghee is great for sautéing as it has a higher smoking point than butter. And because the milk solids are strained out, it can stay fresh for up to 3 months at room temperature. Read more »

Guacamole

(Mexican avocado sauce)

Guacamole is popular in Mexico and throughout Central America. The name comes from the Aztec worlds ahuacatl (avocado) and molli (sauce). Guacamole is also common in Tex-Mex and American Southwestern cuisine. In Mexico it is this rich and creamy condiment is often still made with a traditional mortar and pestle called a molcajete. Often called guacamol in other parts of Central America. Read more »

Guasacaca

(Venezuelan spicy avocado salsa)

Guasacaca is a popular condiment in Venezuela that is very similar to Mexican guacamole. Serve it as an accompaniment to grilled meats, poultry, salads, empanadas or arepas. Read more »

Hovmästarsås

(Swedish mustard-dill sauce)

A classic accompaniment to gravlax, hovmästarsås is also a good condiment for other fish and seafood. And it comes together in a snap. Another name for it is gravlaxsås. Read more »

Htipiti

(Greek feta and roasted red pepper spread)

A simple spread with loads of flavor, htipiti — also known as tirokafteri or kopanisti — is the perfect addition to a Mediterranean meze spread. The salty bite of feta cheese marries perfectly with the smoky sweetness of the roasted peppers and a touch of heat from hot pepper flakes. Read more »

Imli Chatni

(Indian tamarind sauce)

Imli chatni is a smooth, sweet-sour chutney with the smoky flavor of tamarind. Serve this sauce as a dip for savory samosas, deep-fried pakora or other snacks. Will keep for several weeks in the refrigerator. Read more »

Kansas City-Style Barbecue Sauce

Country | United States | Kansas City Barbecue Joint

(American Midwest tomato-based grilling sauce)

Tomatoey and sweet, this barbecue sauce comes from the great Midwestern barbecue tradition of Kansas City, Missouri. It is also the sauce most Americans think of when they hear "barbecue." Slow simmer the sauce for best flavor, then slather it over beef, chicken, pork and ribs. Read more »

Kecap Manis

(Indonesian sweet soy sauce)

Kecap manis (pronounced like "ketchup") is a ubiquitous ingredient in Indonesian cooking. If you are unable to find it at your local Asian market, this recipe is an approximation. This soy-based sauce is the origin of the word "ketchup," even though the original Indonesian version contains no tomatoes. Read more »

Le Grand Aïoli

(French Provençal cod and vegetables with garlic mayonnaise)

This garlic lovefest is an old favorite for the people of the Provence region of France. Hand-made garlic mayonnaise is served as a wonderfully pungent accompaniment to platters of poached cod and a variety of seasonal vegetables. Le grand aïoli is especially popular at large village gatherings. Sometimes called l'aïoli monstre or simply l'aïoli. Serve with a nice rosé wine. Read more »

Mignonette

(French peppercorn sauce for raw oysters)

Mignonette is an amazingly simple sauce for oysters. The peppercorns and vinegar heighten their flavor without overwhelming the oyster's pleasing brininess. Read more »

Mojo

(Latin-Caribbean garlic sauce)

Mojo (pronounced MO-ho) is used in Puerto Rico and Cuba as a condiment for tostones, deep-fried plantain chips. This pungent garlic sauce, sometimes called mojo de ajo, can also be used to flavor fried or boiled yuca, or as a marinade for pork. Read more »

Muhammara

(Middle Eastern spicy roasted pepper dip)

Muhummara is popular condiment and dip in Lebanon, Palestine, Syria. Serve muhummara with grilled meats, fish and kebabs, or as a spread or dip for bread or pita. In western Turkey it is called acuka. Other spellings are moohummara or muhammarah. Read more »

Niortskali

(Georgian garlic and cilantro sauce)

The simple, straightforward flavors of this zesty Georgian garlic sauce pair well with a variety of grilled meats and poultry. Niortskali is a often served as a zesty accompaniment to chicken tabaka. Read more »

Niter Kibbeh

(Ethiopian spiced clarified butter)

Niter kibbeh — a spice-infused, clarified butter — is a ubiquitous cooking medium in Ethiopian cuisine. It adds an incomparable flavor to dishes. Plain butter or oil can be substituted in Ethiopian recipes if you don't have the time to make niter kibbeh, but something special will be missing. Read more »

Nuoc Cham

(Vietnamese salty-sour dipping sauce)

Nuoc cham is the all-purpose Vietnamese condiment served with and poured over many dishes. Its salty-sour flavor is wonderfully bright and fresh. Nuoc cham will keep for about a week in the refrigerator. Read more »

Nuoc Mau

(Vietnamese caramel sauce)

Nuoc mau may be a caramel sauce, but it's not the kind you pour over ice cream. This rich and slightly bitter concoction gives a complex dimension of flavor to many Vietnamese dishes, especially braised dishes known as kho. You can buy it premade from an Asian market, but homemade nuoc mau is easy and oh-so-much better. Read more »