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Condiments and Sauces
Eggs
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Saveur (10)
The Kitchn (1)
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American (5)
French (4)
Asian (1)
Italian (1)
Japanese (1)
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Summer (6)
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Easter (1)
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Slow Cook (3)
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Chill (1)
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09/09/2011
Salsa Verde (Herb Sauce with Breadcrumbs)
Italy's other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with vinegar and anchovies, it's bold enough to stand up to grilled meats.
Issue #140
04/04/2010
Aïoli
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
Issue #129
07/18/2008
Egg Miso Sauce (Tama Miso)
This sweet and silky miso sauce is thickened and enriched with an egg yolk for an even more velvety texture.
Issue #113
04/01/2007
Serikaya (Coconut Jam)
Snack on this rich, dense jam any time of the day.
Issue #101
10/05/2001
Blender Hollandaise
We found Julia Child's method, which she said is “within the capabilities of an 8-year-old child”, to be nearly failproof and the resulting sauce just a little lighter.
Issue #47
08/08/2007
Mayonnaise
For those wary of raw eggs, this not-quite mayo will prove an agreeable substitute.
Issue #14
06/28/2007
Dill Mousseline Sauce
This updated version of a blender hollandaise sauce makes a tasty accompaniment for vegetables or poached fish.
Issue #13
06/28/2007
Egg–Caper Sauce
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
Issue #13
04/02/2002
Crème Anglaise
Keep an eye on this delicate custard sauce: It cooks very quickly.
Issue #12
01/19/2007
Aïoli
This garlic mayonnaise makes a fine accompaniment to poached vegetables, seafood, and soups.
Issue #1
01/11/2010
Tangerine Curd
Lemon curd is a common ingredient in plenty of cakes and pastries, but using tangerines or oranges gives dessert creams a sweeter taste and a slightly brighter glow.
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Source: The Kitchn