Blue butter - obviously fat on fat - is blue cheese for people who think they don't like blue cheese: The butter tames the sharpness, and the cheese makes...
Author: Mark Bittman
You'll need a medium-hot charcoal fire to make this Argentine sauce. Either start cooking when your main grilled item comes off the fire or, if making...
Author: John Willoughby and Chris Schlesinger
A classic sauce for steaks and fish, a good béarnaise should have a pronounced piquancy from the tarragon, vinegar and shallots, along with plenty of...
Author: Melissa Clark
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
This zesty dipping sauce is delicious on vegetables, chips, crackers, bread, and more!
Author: Debby Mayne
Author: Florence Fabricant
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
Author: Craig Claiborne And Pierre Franey
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
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
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
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
Author: Craig Claiborne and Pierre Franey
Author: Craig Claiborne And Pierre Franey
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
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
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