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Narrow Results You've Selected: Condiments and Sauces Saveur Fish Easy Remove all Cuisine American (2) French (1) Mediterranean (1) Season Summer (3) Spring (2) Winter (1) Occasion Easter (1) Technique Chill (2) No Cook (2) Slow Cook (2) Topic Recipe (5) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Easy"; var omni_prop8 = "Course:Condiments and Sauces,Source:Saveur,Main Ingredient:Fish,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 04/04/2010 Tapenade Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce. Issue #129 07/23/2007 Green Goddess Dressing According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel. Issue #70 03/14/2002 Prepared Fish Sauce This is an easy way to temper the pungency of prahok, or fermented fish; the aroma remains strong, but the flavor becomes subtle. Issue #21 08/08/2007 Rouille No bouillabaisse is authentic without this garlicky Provençal paste. Issue #14 06/28/2007 Egg–Caper Sauce This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon. Issue #13