Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and...
Author: Sam Sifton
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes...
Author: David Tanis
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by...
Author: Sam Sifton
This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame...
Author: Eric Kim
Stirring a little chile paste into an otherwise classic Thousand Island dressing tones down its sweetness slightly, adding a very gentle bite. For something...
Author: Melissa Clark
Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton,...
Author: Sam Sifton
Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
Author: Samin Nosrat
A compound butter - a stick of butter seasoned with herbs, lemon and garlic or shallots - is one of the most versatile things to keep on hand. You can...
Author: Melissa Clark
Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic...
Author: Mark Bittman
The beauty of teriyaki sauce is in its balance of salty and sweet without the noise of sharp garlic, hot chiles or any other ingredients. You can add seasonings,...
Author: Genevieve Ko
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the...
Author: Genevieve Ko
A vinaigrette can be as simple as an emulsion of oil and vinegar, but a memorable one carries flavors that hint at the season. This one, featuring charred...
Author: Yewande Komolafe
This jewel-bright rhubarb sauce has as many uses as a Swiss Army knife. Glossy and sweet-tart, it tastes fabulous in iced coffee, cocktails and other mixed...
Author: Eric Kim
Fresh tomatillos bring tanginess to this silky avocado salsa, and that acidity keeps the blend green even after days in the fridge. For more heat, double...
Author: Genevieve Ko
Packed with crunchy, sharp zing from onion, and tang and savoriness from capers, this homemade tartar sauce delivers bold freshness. Once you've mixed...
Author: Genevieve Ko
A classic Vietnamese condiment with a base of fish sauce, nuoc cham brings a bouquet of garlic and chile notes to everything that absorbs it. Extremely...
Author: Yewande Komolafe
There's just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much...
Author: Genevieve Ko
This simple, savory sauce is rich with tomato flavor. A few basil stems - or whatever herbs you've got on hand - add a welcome aromatic note, and a little...
Author: Samin Nosrat
Nutty browned butter adds a wonderful underlying note to this otherwise straightforward Buffalo sauce. The emulsion of hot sauce and that melted butter...
Author: Eric Kim
Author: Mark Bittman
Both deeply herby and searingly spicy, this Yemenite condiment is popular all over the Middle East, where it's dabbed on just about everything: falafels,...
Author: Melissa Clark
One way to extend the life of fresh fruits is to incorporate them into caramel sauces. Any caramel sauce base can be enlivened by ripe or slightly overripe...
Author: Yewande Komolafe
Different recipes for fry sauce exist, all across the world, including in the United States and its territories. Utah has its own beloved version, as does...
Author: Eric Kim
This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy...
Author: Melissa Clark
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating...
Author: Melissa Clark
Consider this a recipe for a classic steak sauce, updated; that's bourbon syrup, made with real ingredients in a flash. Sure, you could buy a sauce at...
Author: Mark Bittman
This creamy, luscious sauce gets its bite from the combination of mustard and horseradish. Dollop it on steaks and chops, fish, chicken, roasted vegetables...
Author: Melissa Clark
Seasoned with fresh mint, chiles and toasted spices, this piquant North African sauce is commonly paired with fish or chicken, either as a marinade or...
Author: Melissa Clark
While the turkey is in the oven, get some rest - and make the gravy. Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make...
Author: Florence Fabricant
Applesauce isn't just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In...
Author: Samantha Seneviratne
Several styles of mole - negro, colorado, verde and so many more - span different regions throughout Mexico, and the formulas vary from family to family....
Author: Jocelyn Ramirez
Whipping cream in the summertime, or in a hot kitchen, doesn't require a background in thermodynamics. Still, this recipe features tricks that might be...
Author: Yewande Komolafe
These floppy, lightly pickled onions are a traditional accompaniment to grilled and tandoor foods throughout India and the rest of South Asia. There are...
Author: Melissa Clark
This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge. Slices...
Author: Francis Lam
Author: Pierre Franey
Nam prik, the classic Thai dipping sauce, is made more complex and intriguing with the addition of tomatoes. This version of the sauce is perfect alongside...
Author: Mark Bittman
Author: Steven Raichlen
Among the seven most well-known mole varieties, tomatillo-based mole verde is one of the easiest to prepare because of its use of fresh chiles and herbs...
Author: Jocelyn Ramirez
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven. As with...
Author: Steven Raichlen
This delicious icing was originally published for use with our clementine cake, but it can complement all kinds of desserts. It's best made in a double...
Author: John Willoughby
Author: Craig Claiborne And Pierre Franey
This spicy dipping sauce is particularly good with fish, shrimp or chicken. You'll need a medium-hot charcoal fire to make it. Either start cooking when...
Author: John Willoughby and Chris Schlesinger
Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking."...
Author: Molly O'Neill
A chunky blend of fresh tomatoes, red onions, chile and lime juice, sauce moyo can be found across West Africa, particularly in Benin, Togo and Senegal....
Author: Yewande Komolafe
Here is a simple, elegant pan gravy that lends itself well to cooking in the very pan in which you've roasted your turkey. It calls for whisking flour...
Author: Sam Sifton
Chile chimichurri is an enlivened, updated version of the classic vinegar-and-parsley sauce. Served alongside a grilled rib-eye, the sauce brightens up...
Author: Mark Bittman
On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by...
Author: Jeff Gordinier
This is a very easy dish to put together, just a matter of mixing all the ingredients together and baking for 30 minutes. The sauce needs to be reduced...
I never make gravy. Some people find that perplexing, but I don't like it - there's just too much fat involved. Instead, I make this mushroom ragout and...
Author: Martha Rose Shulman
Elevate the taste of jarred Alfredo sauce by adding just a few ingredients. It's super easy to do and has a huge payoff in flavor.
Author: Debby Mayne