Chef Remy
Creole Mustard Vinaigrette
Sharp Creole mustard meets red wine vinegar and good olive oil, whisked into a peppery emulsion that wakes up everything it touches, from bitter greens to cold roast beef.
Recipe Archive
Sauces & Condiments
Sauces and condiments carry a surprising amount of technique. Find dressings, marinades, stocks, gravies, relishes, and finishing sauces with clear purpose.
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Culinary Explorer
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Recipes
Chef Remy
Creole Red Gravy
The mother sauce of New Orleans kitchens: slow-simmered tomatoes, the holy trinity, and enough garlic to keep the vampires at bay, spooned generously over everything from scrambled eggs to Sunday pasta.
Chef Remy
Creole Remoulade
New Orleans' beloved scarlet sauce, creamy with Creole mustard and bright with horseradish, the kind of dip that turns a simple platter of boiled shrimp into a celebration worth remembering.
Chef Remy
Creole Seasoning Blend
The aromatic foundation of New Orleans home cooking, where paprika meets dried herbs and three kinds of pepper build warmth without aggression, ready to transform everything from gumbo to grilled fish.
Chef Thomas
Cumberland Sauce
A ruby-dark sauce of port, redcurrant jelly, and citrus zest, sharp with mustard and ginger, made for cold ham on Boxing Day and the long week of leftovers that follows.
Chef Klaus
Cumberlandsoße
The cold sauce for the winter hunting table: ruby redcurrant jelly, port, orange, mustard, and ginger, stirred smooth the day before so sharp and sweet sit together.
Chef Klaus
Currywurstsoße
Berlin's kiosk sauce is won in the pan before the sausage is even cut: onions softened, tomato paste browned, curry bloomed in fat, then vinegar and salt at the end.
Chef Dimitra
Cycladic Kapari Toursi (Κυκλαδίτικη Κάπαρη Τουρσί)
Cycladic caper buds and tender leaves, soaked until their wild bitterness calms, then packed under vinegar and salt for the sharp little pickle that wakes fava and every ouzo table.
Chef Dimitra
Cypriot Elies Tsakistes (Ελιές Τσακιστές)
Cypriot elies tsakistes are green olives cracked open, cured until the fierce bitterness softens, then kept bright with lemon, garlic, coriander seed, and good olive oil.
Chef Jeong-sun
Dadaegi (Korean Chili Seasoning Paste)
Gochugaru softened with garlic, soup soy sauce, fish sauce, and sesame oil, rested until the red paste turns round enough to season a bowl without muddying the broth.
Chef Takumi
Daikon Oroshi (大根おろし, grated daikon)
Daikon oroshi is only grated radish, which is why it matters. Choose a firm daikon, grate it fresh, drain it lightly, and let its cool bite brighten the meal.
Chef Takumi
Daitokuji Nattō (大徳寺納豆, Kyoto salt-fermented soybeans)
This is nattō without the strings: soybeans turned by kōji, salt, and time into black glossy beads, so strong that three beans can season a bowl of rice.
Chef Thomas
Damson Cheese
A long, slow cook of late-September damsons reduced to a deep mahogany paste firm enough to slice, made for the cheese board on a cold evening when you want something that tastes of the orchard.
Chef Thomas
Damson Jam
Small, dark damsons cooked down with sugar into a glossy, ruby-black jam that tastes of October mornings and tastes even better in the middle of February.
Chef Freja
Dansk Remoulade
The classic Danish remoulade, made from scratch with chopped pickles, capers, a whisper of curry, and the particular warm yellow that means someone in the kitchen knows what they're doing.
Chef Dean
Dashi (Japanese Sea Stock)
The soul of Japanese cooking distilled to two ingredients and forty-five minutes of your attention. This clear, umami-rich stock transforms miso soup, braises, and noodle bowls from good to transcendent.
Chef Jeong-sun
Dasima-jangajji (다시마장아찌, Soy-Pickled Kelp)
Soft strips of broth kelp cured in soy, vinegar, and a little sweetness, a quiet make-ahead banchan that teaches the stock pot not to waste what still has flavor.
Chef Remy
Debris Gravy
The dark, meaty essence of a proper New Orleans roast beef, slow-simmered until the beef falls apart into silky shreds swimming in rich, Worcestershire-kissed gravy that belongs on po'boys, rice, or anything that needs saving.
Chef Jeong-sun
Deodeok-jangajji (더덕장아찌, Gochujang-Cured Bellroot)
Mountain bellroot pounded flat, dried until tacky, then buried in a restrained gochujang cure; scrape away the old paste, dress with sesame, and serve a few aromatic strips with rice.
Chef Klaus
Deutsche Remoulade
The northern fish-counter sauce made properly: egg yolk, oil, mustard, gherkins, capers, and herbs, sharp enough for fried fish and steady enough for cold beef.
Chef Freja
Dildsovs
The Danish white sauce folded with a handful of fresh dill and balanced with lemon and sugar. Spooned over poached cod and boiled potatoes, it turns a simple plate into the meal that every Dane remembers from someone's kitchen.
Chef Elsa
Dillsauce (Austrian Dill Cream Sauce)
A silky butter roux sauce finished with beef broth, cream, and handfuls of fresh dill, the way every Viennese grandmother serves it alongside Tafelspitz on Sunday.
Chef Klaus
Dillsoße
A pale German dill sauce lives or dies in the last minute: fresh dill off the boil, so the colour stays green and the flavour stays alive.
Chef Juliana
Doce de Abóbora com Coco
You think preserves belong to grandmothers and copper pots. Wrong. A heavy pot, ripe pumpkin, sugar, coconut, and attention to the ponto get you there.
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