Condiments and Sauces
This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch.
Each of these delicious preparations (from New York City’s Gramercy Tavern) for the humble onion possesses a unique character.
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
This harissa recipe, a North African condiment, is based on a recipe in A Mediterranean Feast by Clifford Wright.
This homemade version is in a league of its own.
This is one of the most versatile and flavorful curry pastes found in Thai cuisine.
Charring the vegetables for this dip gives the dish a smoky flavor.
Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal.
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
Tart and zesty, this condiment pairs well with hearty meats.
A delicious way to enjoy summer berries all year long.
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
This chutney is delicious served with everything from tuna fish sandwiches to grilled duck and quail.
Black currants are tart and acidic when eaten raw but pleasantly tangy when cooked.
Ready-made usli (pure) ghee is available in Indian grocery stores, but making your own is easy, doesn't take long-and guarantees freshness and a sweet, lightly nutty flavor.
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
This down-home gravy recipe is a great accompaniment to fried chicken.
Make this flavorful gravy using the drippings that remain in the pan after you've cooked the roast turkey.
This recipe was adapted from one dating back to 1842, published in The Book of Marmalade by C. Anne Wilson (St. Martin's/Marek, 1985).