Condiments and Sauces
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
This is an easy way to temper the pungency of prahok, or fermented fish; the aroma remains strong, but the flavor becomes subtle.
No bouillabaisse is authentic without this garlicky Provençal paste.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.