Chef Ally
Hollandaise
Rich egg yolks and sweet butter brought together with gentle heat and a squeeze of lemon, the mother sauce that reminds us why perfect ingredients need almost nothing done to them.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Elsa
Holunderblütensirup
Austrian elderflower syrup made the way it's been made for generations: fresh blossoms, sugar, lemon, and three days of patience while your kitchen fills with the smell of late spring.
Chef Dean
Homemade Chili Crisp
The condiment that transforms every bowl, every bite, every leftover into something worth waking up for. Sichuan heat, fried crunch, and deep umami in a jar you'll guard jealously.
Chef Dean
Homemade Cranberry Sauce
Jewel-toned cranberry sauce that glistens on the holiday table, its bright tartness cutting through rich turkey and gravy with the honest snap of fresh citrus and warming spice.
Chef Thomas
Homemade Salad Cream
A proper English salad cream made the old way: cooked egg yolks, mustard, cider vinegar, and cream, stirred together in ten minutes and worth the small trouble of doing it yourself.
Chef Thomas
Honey and Mustard Dressing
A jar of honey and mustard dressing, made in the time it takes the kettle to boil, ready for whatever the salad bowl is asking for tonight.
Chef Dean
Honey Mustard Vinaigrette
A golden, versatile dressing that balances sharp Dijon bite against floral honey sweetness, shaking together in minutes to transform salads, grain bowls, grilled vegetables, or serve as a dipping sauce for anything that needs a tangy lift.
Chef Freja
Honning-Sennep til Juleskinke
Honey and coarse mustard whisked with toasted seeds and cracked pepper. The sauce that belongs next to the Christmas ham, brushed on as a glaze or spooned alongside every slice at the julefrokost table.
Chef Thomas
Horseradish Sauce
A small bowl of fierce, creamy horseradish sauce, made fresh from the root and folded together ten minutes before the beef hits the table, the way it ought to be.
Chef Dean
Hot Honey Drizzle
Golden honey laced with slow-building heat from crushed chilies, ready to transform fried chicken, drizzle over pizza, or make a humble biscuit feel like an occasion.
Chef Remy
Hot Pepper Vinegar
A bottle of Louisiana sunshine: fresh cayenne peppers sleeping in apple cider vinegar, waking up slowly to share their warmth with every pot of greens and bowl of beans lucky enough to receive them.
Chef Lesia
Hrybna Pidliva (грибна підлива, mushroom gravy)
The gravy should start dark as wet bark, then soften when smetana goes in. Spoon it over buckwheat, potatoes, or mlyntsi and nobody asks where the meat went.
Chef Klaus
Hühnerbrühe
A whole soup hen, a bundle of roots, and a quiet pot: the clear German broth that sits under Hühnerfrikassee, noodle soup, and half the light sauces worth making.
Chef Freja
Hvid Sovs
The patient Danish white sauce that holds the weeknight kitchen together: a slow roux of butter and flour, milk whisked in gradually, finished with a generous grating of whole nutmeg. Learn this and everything else follows.
Chef Jeong-sun
Hwangseogeo-jeot (Salted Yellow Croaker)
Small spring yellow croaker packed whole with sea salt, left to ripen until autumn, then used for the deep, savory brine that gives Gunsan-style winter kimchi its backbone.
Chef Jeong-sun
Hwangtae Yuksu (Dried Pollock Stock)
A pale, restorative Korean stock made from dried pollock, kelp, radish, and scallion, simmered gently until it tastes clean, savory, and ready to carry soup.
Chef Freja
Hybenmarmelade
Beach rosehips halved and deseeded by hand, cooked slow with sugar and vanilla into a deep amber marmalade that tastes like the Danish coast in October. Spread it on buttered rugbrod with aged Vesterhavsost and understand why people walk the hedgerows every autumn.
Chef Takumi
Ichiban Dashi (一番だし)
First dashi is not a difficult stock. It is cold water, good konbu, fragrant katsuobushi, and the restraint to stop before clarity is lost.
Chef Makoa
ʻInamona (Hawaiian Roasted Kukui Nut Relish)
Roasted kukui nut pounded soft with paʻakai ʻalaea, the salty, oily Hawaiian relish that makes poke taste like home and carries the old hand into a weeknight kitchen.
Chef Fai
Isan Roasted Chili Dip (Jaew)
Every grilled dish in Isan answers to this dip. Roasted dried chilies, nam pla, manao, khao khua, and shallots: the four pillars in a condiment that's structural, not optional.
Chef Ally
Italian Salsa Verde
A vibrant, bracing sauce of hand-chopped parsley, capers, and anchovy bound with good olive oil. The kind of preparation that proves perfect ingredients need almost nothing done to them.
Chef Klaus
Jägersoße, Franconian Hunter's Sauce
A Franconian mushroom sauce lives or dies in the first ten minutes: brown the mushrooms hard, then wine, stock, tomato, Speck, and cream can do their proper work.
Chef Fai
Lanna Roasted Chili Paste (Jaew Bong)
Roasted dried chilies and galangal pounded to a rough paste, folded with shredded pork skin and palm sugar until it becomes something sweet, smoky, and chewy that belongs on every khantoke tray in Chiang Mai.
Chef Dean
Jamaican Jerk Marinade
A blazing, aromatic paste of scotch bonnet peppers, allspice berries, and fresh thyme that carries the soul of Jamaica. This is the marinade that turns ordinary chicken into something worth fighting over at the grill.
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