Chef Klaus
Rollmops
The northern sour herring roll for the New Year table, built on salt fish, sharp onion, gherkin, and a cold vinegar cure that does the work slowly.
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 Ally
Romesco
A rustic Catalan sauce of roasted peppers, tomatoes, and toasted almonds, ground together with good olive oil and sherry vinegar. The kind of thing that makes simple grilled food feel like a celebration.
Chef Klaus
Rübenkraut (Apfelkraut)
The Rhenish larder spread made from sugar beets and tart apples, cooked slowly until the juice turns dark, glossy, and sharp-sweet enough for rye bread.
Chef Klaus
Rumtopf
The German summer larder in one crock: berries, cherries, plums, and pears buried under sugar and strong rum, left in the dark until Christmas gives them back.
Chef Thomas
Runner Bean Chutney
A golden chutney made when the runner beans won't stop coming, slow-cooked with onions, vinegar, and warm spice, then jarred for the cold months when summer feels a long way off.
Chef Jeong-sun
Saeu-jeot (Salted Shrimp)
A cool-season jar of tiny shrimp and coarse sea salt, fermented slowly until it seasons kimchi, stews, and bossam with a brine that tastes clean, deep, and never rotten.
Chef Jeong-sun
Sagol Yuksu (Beef Bone Broth)
A milk-white Korean beef bone broth built from blanched leg and knuckle bones, simmered long enough to become the quiet base for seolleongtang, tteokguk, mandu-guk, and winter soups.
Chef Takumi
Saikyō Miso Doko (西京味噌床, sweet white miso marinade bed)
Saikyō miso doko is not a sauce to hide fish under. It is a quiet bed of sweet white miso, sake, and mirin that seasons by patience.
Chef Lupita
Sak K'óol (Maya White Gravy)
The white k'óol of Yucatán's Maya kitchen, chicken broth bound by strained masa and a recado blanco of toasted spices, charred garlic, and sour orange. Glossy, velvet, ancient, no achiote in sight.
Chef Takumi
Sake-Lees Uri Pickle (奈良漬け, Narazuke)
White uri melon, salt, sake lees, and time. Narazuke looks like a pickle for specialists, but the first secret is simple: remove water before you ask flavor to enter.
Chef Lupita
Sal de Chapulín
Oaxaca's bright cousin to sal de gusano, ground from toasted chapulines, sal de mar from the Istmo, chile de árbol, charred garlic, and lime zest. The salt that finishes a mezcalita and a plate of fruit.
Chef Lupita
Sal de Gusano
Oaxaca's iconic finishing salt of toasted chinicuiles, sea salt from the Istmo, and chile de árbol, ground on the metate. The salt that frames every copita of mezcal in the Valles Centrales.
Chef Lupita
Sal de Pasilla Oaxaqueño
Oaxaca's smoked pasilla mixe ground fine with sea salt. The finishing condiment that lives on the tables of the Sierra Mixe and rims the mezcal glasses of Oaxaca City.
Chef Graziella
Salmoriglio Siciliano
The ancestral Sicilian sauce of fishermen and home cooks, nothing more than olive oil, lemon, oregano, and the wisdom to leave everything else out. This is what grilled swordfish has always demanded.
Chef Lupita
Veracruz Tomato-Olive-Caper Sauce
Veracruz's tomato, olive, caper, and chile guero sauce, built in olive oil with bay leaf and oregano, the Gulf coast base that turns fish, eggs, chicken, or rice into comida de puerto.
Chef Graziella
Salsa ai Funghi Porcini
The woodsy, earthy sauce of Piedmont, where dried porcini surrender their concentrated essence to butter and cream. A foundation preparation that elevates fresh tagliatelle or soft polenta to something memorable.
Chef Lupita
Salsa Atápakua de Hongos Silvestres
Michoacán's Meseta P'urhépecha gives this atápakua its wild mushrooms, floral chile perón, and masa-thickened body, a rainy-season sauce for pescado, chayote, eggs, or warm tortillas.
Chef Lupita
Salsa Atápakua de Quelites
Michoacán's Meseta P'urhépecha sauce of milpa quelites, roasted chile perón, tomatillo, and masa de maíz, ground in a molcajete and served over chicken, eggs, beans, or warm corundas.
Chef Lupita
Salsa Borracha Costeña de Guerrero
Guerrero's Costa Chica salsa borracha, built from comal-charred serranos, garlic, lime, and mezcal de cupreata, crushed by hand so grilled meat tastes brighter, not buried.
Chef Lupita
Salsa Borracha de Pasilla y Mezcal
Oaxaca's salsa borracha built on smoke-dried pasilla mixe rehydrated and ground with mezcal joven, charred garlic, and orange juice. The salsa that lives next to barbacoa de chivo and on the table at every mezcal-pairing meal worth attending.
Chef Lupita
Salsa Bruja Veracruzana
Veracruz's Gulf table sauce, a sharp bottle of vinegar, chile de arbol, garlic, bay, thyme, oregano, and spices left to infuse until it wakes up seafood.
Chef Lupita
Salsa Cruda Bajio de Molcajete
Guanajuato's raw Bajio table salsa, crushed in volcanic stone with ripe jitomate, chile serrano, white onion, cilantro, lime, and sal de grano for anything coming off the comal.
Chef Lupita
Salsa de Árbol para Torta Ahogada
Guadalajara's table sauce for torta ahogada, made with chile de árbol de Yahualica, garlic, vinegar, and salt. Clean heat, no tomato, no sweetness, no apology.
Chef Lupita
Salsa de Cacahuate Guerrerense
Guerrero's Costa Chica peanut salsa, rough-ground with chile de arbol, chile costeno, garlic, sesame, and oil, made for grilled meat, tacos, and a table that expects heat with memory.
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