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Condiments and Sauces
Recipe
Easter
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Saveur (7)
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Easy (6)
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Eggs (1)
Fish (1)
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Tomato (1)
Vegetables (1)
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American (3)
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Spring (2)
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No Cook (3)
Slow Cook (1)

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02/17/2009
Tarator Sauce
Not to be confused with tartar sauce, this tahini-based dipping sauce is perfect with steamed artichokes.
Issue #118
02/17/2009
Chimichurri
Perfect on steamed artichokes, this dipping sauce adds a tangy twist to the spring vegetable.
Issue #118
02/17/2009
Pepper and Coriander Brown Butter Sauce
Steamed artichokes are delicious when eaten with drawn butter, but even better when the butter is infused with pepper and coriander.
Issue #118
02/17/2009
Lemon Aïoli
Steamed artichokes are delicious when eaten with drawn butter, a vinaigrette, or—for a more exciting pairing—lemon aioli.
Issue #118
01/19/2001
Mint Sauce
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
Issue #42
06/28/2007
Egg–Caper Sauce
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
Issue #13
03/28/2002
Raw Tomato-Caper Sauce
Those tiny capers called nonpareilles are too subtle for this multipurpose Italian-style sauce. Look instead for large salt-packed capers from Pantelleria.
Issue #13