Condiments and Sauces
This updated version of a blender hollandaise sauce makes a tasty accompaniment for vegetables or poached fish.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
This sweet and sour, spiced chutney from author Shane Mitchell pairs particularly well with turkey, pork, or lamb. Keep the chutney in the refrigerator for up to three weeks, or process it and it will keep for one year.
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