Chef Takumi
Goma Dare (ごまだれ, sesame dipping sauce)
Rich where ponzu is sharp, goma dare is sesame made calm and useful: toasted paste, clear dashi, soy, vinegar, and enough sugar to round the edge.
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.
965 recipes
Culinary Explorer
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Recipes
Chef Takumi
Gomashio (ごま塩, parched sesame salt)
Black sesame, parched until fragrant, ground just halfway, then mixed with dry-warmed salt. Keep it small and fresh, and a spoonful gives rice or porridge a quiet, nutty lift.
Chef Thomas
Gooseberry Jam
The first jam of the year, made from sharp green gooseberries in early June, setting itself almost without help and tasting of the garden waking up after a long quiet winter.
Chef Thomas
Gooseberry Sauce
A sharp, soft purée of green gooseberries stewed with butter, the old English answer to oily mackerel and rich meats, and one of the few sauces that tastes exactly like the few weeks it belongs to.
Chef Takumi
Grated Ginger (おろし生姜, Oroshi Shōga)
Oroshi shōga is not a sauce to hide behind. It is fresh ginger grated fine, squeezed only if needed, and served as a small bright heap beside the food.
Chef Takumi
Grated Wasabi (おろしわさび, Oroshi Wasabi)
Fresh wasabi is not a trick. Choose a firm, fragrant rhizome, grate only what you need, rest it briefly, and serve before its brightness fades.
Chef Thomas
Green Tomato Chutney
A dark, spiced chutney for the end of the tomato season, when the vines have given up and the green fruit needs somewhere useful to go.
Chef Remy
Green Tomato Relish
Crisp green tomatoes, sweet onions, and colorful peppers transformed into a tangy, vibrant relish that belongs in every Southern pantry, ready to elevate hot dogs, pork chops, and black-eyed peas into something memorable.
Chef Ally
Gremolata
Three ingredients that prove restraint is a form of respect: bright lemon zest, pungent raw garlic, and fresh parsley chopped together to scatter over anything that needs waking up.
Chef Lupita
Guerrero Talla Chile Paste (Recado a la Talla)
Guerrero's Pacific coast recado for pescado a la talla, a fried red paste of guajillo, ancho, achiote, vinegar, and lard, with a bright green herb paste for the split fish.
Chef Jeong-sun
Gul-kimchi (Oyster Kimchi)
Winter napa kimchi folded with cold-water oysters at the very end, briny, sweet, and alive for a short visit at the table, made in a small batch and eaten fresh.
Chef Jeong-sun
Gulbi-jangajji (Gochujang-Cured Dried Croaker)
Salted dried croaker from the Jeolla preserved table, pulled clean from the bone, dried again, then cured in a restrained gochujang paste for small bites over rice.
Chef Jeong-sun
Gyeoja-jang (Korean Mustard Sauce)
The mustard sauce that belongs beside cold platters and boiled beef, its clean heat made by blooming powder in warm water before vinegar and soy set the bite.
Chef Jeong-sun
Haemul Yuksu (Korean Seafood Stock)
A clear, briny Korean stock drawn gently from clams, dried shrimp, kelp, and radish, made to carry jjigae, kalguksu, and seafood stews without turning muddy or harsh.
Chef Remy
Ham Hock Pot Liquor
The smoky, silky foundation of Southern cooking, simmered from meaty ham hocks until it turns to liquid gold, ready to transform a pot of humble greens or beans into something that feeds the soul.
Chef Thomas
Ham Stock from a Gammon Bone
The deeply savoury liquor left behind after a gammon joint, given a second life with its own bone and a few honest aromatics, into the one stock that makes a pea and ham soup taste like itself.
Chef Ally
Handmade Garlic Aioli
True Provençal aioli pounded by hand in a mortar, where garlic becomes silk and olive oil transforms into something greater than its parts, no shortcuts, no compromises, just ancient technique yielding extraordinary sauce.
Chef Makoa
Hawaiʻi Local Pickled Mango with Li Hing Mui (Salted Plum Powder)
Hard green mango from a Hawaiʻi backyard, sliced thick and cured in vinegar, salt, sugar, and red li hing mui until it snaps tart, salty, sweet, and ready for the fridge.
Chef Klaus
Helle Grundsoße (Mehlschwitze)
Butter and flour cooked pale, then stock whisked in slowly. Master this quiet base sauce and half the German weekday table starts behaving.
Chef Ally
Herb Jus
A pure, glistening sauce born from the fond of a well-roasted bird or joint, brightened with fresh herbs and finished with nothing more than patience and good stock.
Chef Ally
Herb Yogurt Sauce
A cool, tangy sauce that celebrates whatever fresh herbs you bring home from the market, stirred into thick yogurt with lemon and good olive oil. Let the herbs do the work.
Chef Freja
Hindbaer og Ribs Marmelade
Raspberries and redcurrants cooked together into a set, ruby-red jam that needs no bought pectin. The ribs do the work. You do the stirring. The jars carry the summer forward into darker months.
Chef Freja
Hindbaersyltetoj
High-summer raspberries cooked with equal sugar and a squeeze of lemon until a spoon drawn across the pan leaves a trail. The filling for hindbaersnitter, the jar you open in January when you need July back.
Chef Takumi
Hokkaido Herring Pickle (にしん漬け, Nishinzuke)
Nishinzuke is Hokkaido winter in a crock: crisp autumn vegetables, dried herring, salt, and rice kōji left to settle into something sweet, savory, and quietly alive.
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