Condiments and Sauces
Cocktail Party (1)
This classic Provenšal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France.
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
Larousse Gastronomique includes the option of adding anchovy essence and/or chopped hard-cooked egg to this sauce and suggests serving it with cold meat or seafood or mixing it with salads or shredded celery root.
The secret to this vinaigrette is the small amount of potato starch.
No bouillabaisse is authentic without this garlicky Provenšal paste.
This aromatic seasoning blend is sure to liven up any soup, stew, or vegetable.
This garlic mayonnaise makes a fine accompaniment to poached vegetables, seafood, and soups.