Pourable, spoonable, simmered, plated, and finishing sauces that bring depth, moisture, and balance to a dish.
Sauce Gribiche is a classic French cold sauce made with hard-boiled eggs, mustard, vinegar, capers, pickles, and fresh herbs. It’s creamy without mayo, bright and tangy, and perfect when you want a sauce with real texture and crunch.
Hoisin sauce is a classic Chinese pantry staple—sweet, savory, and deeply umami. It’s used as a glaze, marinade, and dipping sauce, especially for roasted meats, stir-fries, lettuce wraps, and noodles. This homemade version is rich and balanced, with the familiar hoisin flavor you expect.
Guasacaca is Venezuela’s beloved green sauce—looser and tangier than guacamole, blended with avocado, cilantro, parsley, green pepper, vinegar, and oil. It’s zesty, herby, and made to drizzle over parrillas (grills), arepas, empanadas, and fried yuca.
Mojo Verde is a zesty green sauce from Spain’s Canary Islands, made with fresh cilantro, garlic, cumin, vinegar, and olive oil. It’s the classic partner for papas arrugadas (wrinkled potatoes) and a vibrant drizzle for seafood, chicken, and grilled vegetables.
Salsa Brava is the bold, signature sauce of Spain’s patatas bravas—a silky tomato base lifted with Spanish paprika, a touch of vinegar, and gentle heat. It’s quick, versatile, and perfect for tapas, roasted potatoes, and grilled proteins.
Sauce Gribiche transforms mayonnaise into a piquant relish with chopped hard‑cooked eggs, capers, cornichons and fresh herbs. Originating in 19th‑century France, it’s traditionally...
Also called Sauce Chantilly when applied to Hollandaise derivatives, Mousseline lightens Béarnaise by folding in softly whipped cream, yielding an airy, cloud‑like finish...
“Devil’s sauce” brings heat and zing—an Espagnole‑based sauce spiked with mustard, vinegar and cracked pepper. It’s a fiery accent for meats and...
Named after Bordeaux wine country, Bordelaise sauce unites red wine, shallots and beef demi‑glace into a luxurious partner for steaks, roasts and...
Literally “hunter’s sauce,” Chasseur combines earthy mushrooms, tomatoes and herbs with a brown sauce base. It’s perfect alongside game, steak or chicken....
