Sauces

Cooked, spoonable, pourable, plated, and finishing sauces for everyday meals and special dishes.

Sauces

Pistachio Pesto Recipe

Pistachios with basil, lemon zest, and olive oil. Pistachios deserve the leading role in this pesto.

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Sauces

Cuban Mojo Marinade Recipe

Sour orange and crushed garlic for roast pork. Sour orange gives Cuban mojo its particular citrus bite.

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Spaghetti carbonara coated in a golden egg and Pecorino sauce with crisp guanciale and black pepper.

Sauces

Carbonara Sauce Recipe

Guanciale, Pecorino Romano, eggs, and black pepper. Carbonara is finished in the warmth of the pasta.

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Sauces

Salted Caramel Sauce Recipe

Amber caramel finished with cream, butter, and sea salt. Let the sugar reach a clear amber before adding cream.

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Spaghetti coated in a glossy Pecorino Romano and black pepper sauce.

Sauces

Cacio e Pepe Sauce Recipe

Pecorino, black pepper, and pasta water for two. Cacio e pepe comes together as the pasta is finished.

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Sauces

Chocolate Ganache Sauce Recipe

Dark chocolate and cream, stirred into a glossy pour. The chocolate sets the character of this sauce.

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Inasal Chicken Marinade in a serving bowl.

Sauces

Filipino Pork Barbecue Marinade Recipe

Calamansi, banana ketchup, and garlic for pork skewers. Filipino pork barbecue needs a balance of salty soy, bright calamansi, and the rounded sweetness of…

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Sauces

Béchamel Sauce Recipe

A pale roux, warm milk, and a little nutmeg. A good béchamel tastes gently of milk and butter, with enough body to settle between…

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A Classic French Mustard Sauce with Creamy, Tangy Depth

Sauces

Sauce Moutarde Recipe

Dijon and wholegrain mustard enrich a demi-glace and white-wine sauce. Whisk in cold butter off the heat to finish it with a glossy texture.

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A Classic French Béchamel Enriched with Melted Cheese

Sauces

Sauce Mornay Recipe

A classic cheese-enriched béchamel for gratins, vegetables, and baked pasta. A butter-and-flour roux thickens the milk before Gruyère and Parmesan are stirred in off…

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A Classic French Reduction with Deep, Glossy Flavor

Sauces

Demi-Glace Sauce Recipe

A simplified demi-glace-style reduction made from brown veal stock, red wine, roasted mirepoix, tomato paste, and herbs. Reduce it slowly and salt only after…

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Sauces

Velouté Sauce Recipe

A pale roux thickens hot chicken or fish stock into a smooth velouté. Add the stock gradually while whisking, then simmer until the sauce…

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Sauces

Samfaina Sauce Recipe

Samfaina combines aubergine, zucchini, peppers, onion, and tomatoes, cooked gently until tender and glossy. Keep the vegetables distinct as the tomato reduces around them.

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Rustic bowl of French sauce gribiche with chopped hard-boiled eggs, capers, pickles, mustard, and fresh herbs on a warm brown background.

Sauces

Sauce Gribiche (French Egg & Herb Sauce)

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…

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Sauces

Guasacaca (Venezuelan Avocado–Cilantro Sauce)

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…

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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.

Sauces

Mojo Verde (Canary Islands Green Cilantro Sauce)

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…

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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.

Sauces

Salsa Brava (Spanish Spicy Tomato–Paprika Sauce)

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…

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Mojo Rojo is a classic sauce from Spain’s Canary Islands—bold with roasted red peppers, paprika, garlic, and vinegar. It’s the traditional partner for papas arrugadas (wrinkled potatoes) and a knockout with grilled seafood, chicken, and vegetables.

Sauces

Mojo Rojo (Canary Islands Red Pepper & Paprika Sauce)

Mojo Rojo is a classic sauce from Spain’s Canary Islands—bold with roasted red peppers, paprika, garlic, and vinegar. It’s the traditional partner for papas arrugadas (wrinkled…

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Sauces

Italian Salsa Verde (Parsley–Caper Herb Sauce)

Italian Salsa Verde is a zesty green sauce made with fresh parsley, capers, anchovies, garlic, lemon, and olive oil. It’s punchy, aromatic, and adds instant…

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Also known as a lemon–dill variation of piccata, this zesty pan sauce combines fresh lemon, briny capers, and fragrant dill. It’s quick to make and elevates everything from seared salmon and roasted chicken to asparagus and new potatoes.

Sauces

Lemon–Dill Piccata Sauce

Also known as a lemon–dill variation of piccata, this zesty pan sauce combines fresh lemon, briny capers, and fragrant dill. It’s quick to make and…

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Sauces

Peanut Satay Sauce (Indonesian–Malaysian Peanut Sauce)

Peanut Satay Sauce is a classic Southeast Asian condiment that’s creamy, nutty, and balanced with sweetness, heat, and tang. Traditionally served with grilled satay skewers,…

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Sauces

Romesco Sauce (Spanish Roasted Red Pepper & Almond Sauce)

Romesco is a smoky, nutty Spanish sauce from Catalonia made with roasted peppers, tomatoes, almonds, garlic, and sherry vinegar. Thickened with toasted bread and blended…

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Sauces

Peri Peri Sauce (Mozambican-Portuguese Chili Sauce)

Peri Peri Sauce (also spelled Piri Piri or Pili Pili) is a bold, spicy, and tangy sauce made from bird’s eye chilies, garlic, lemon, and…

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Sauces

Tahini Sauce Recipe

Tahini Sauce is a creamy, nutty, and tangy condiment made from ground sesame paste, lemon juice, and garlic. A cornerstone of Middle Eastern cuisine, it’s…

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