Condiments and Sauces
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Italians have long used walnuts for pesto; they lend a rich earthiness to the sauce. This pesto is perfect as a pasta sauce and a bruschetta topping.
Garlic's young shoots perfume this mild pesto, perfect for tossing with fresh egg pasta. If you can't find scapes, substitute green garlic or a combination of garlic and gives.
Germany's famed herb sauce is tangy with buttermilk and enriched with sour cream that features herbs like sorrel and watercress; it's wonderful with boiled vegetables.
The recipe for this smooth, spicy salsa comes from Marti Cardenas of Austin, Texas.
This classic Vietnamese condiment—which balances sweet, spicy, and sour flavors—is an essential accompaniment for crab spring rolls.
This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice.
Tangy and refreshing, this dressing can be used to dress any combination of mixed greens. We've also made it with juice from regular lemons, and the results were just as delicious, if a bit more tart.
This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops.
This sweet-tart jam is best served with matzoh.
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
This condiment isn't just for salads—it's also a dip, a marinade, and a flavoring for snack foods (think Doritos).
Hickory House used Cain's barbecue spice blend, no longer made, as its dry rub. This recipe is author Bayless's interpretation of that now unobtainable product.
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
This thick, satisfying condiment has long been a favorite of salad lovers the world over.
Mangos add just the right amount of sweetness to this warm, spicy chutney.
Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving.