Sauces, Condiments, Oils, Marinades and Spice Blends
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
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. This recipe is a sweet melange of flavors that would be equally great accompanying an Indian meal, served with grilled meats or just spread over crackers and cheese. Read more »
Achiote
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
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
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 »
Béchamel
Béchamel is what the French refer to as a "mother sauce." It is a basic, fairly neutral sauce that is ideal for highlighting the flavor of delicate dishes. Also known as white sauce, béchamel goes well with vegetables and chicken and fish dishes. This sauce is not as common as it once was, given the preference these days for lighter fare, but it is still ideal for certain dishes. And some of the old recipes deserve to be rediscovered. Read more »
Chakalaka
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. Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats. And what a fun name! Read more »
Chimichurri
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
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. Don't limit cranberry sauce to the holidays. Cranberries are a "superfruit" with amazing antioxidant qualities. Use as a side dish at summer picnics or as a spread on your favorite sandwich. Read more »
Dhanya Chatni
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
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
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
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
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 »
Imli Chatni
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
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. Because of its high sugar content, Kansas City barbecue sauce should only be added at the end of grilling to avoid burning. Read more »
Kecap Manis
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
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 for large village gatherings. Sometimes called l'aïoli monstre or simply l'aïoli. Serve with a nice rosé wine. Read more »
Mignonette
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
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
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 »
Niter Kibbeh
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
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 refridgerator. Read more »
Nuoc Mau
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 »
Pawpaw Chutney
Papaya chutney is a luscious tropical jam that makes good use of a fruit grown all over the Caribbean. Spread it on slices of bread or serve it alongside grilled or roasted chicken or pork. A version without the allspice is made in Senegal where it is called confiture de papaye. Read more »
Pebre
Pebre is commonly served in Chile as a condiment with grilled meats, poultry or seafood. Read more »
