Condiments and Sauces
Slow Cook (3)
Schmaltz, or rendered chicken fat, can be used to fry potatoes, sauté vegetables, make a roux, or flavor pâtés and savory mousses.
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.
This versatile mole is infused with herbs, giving it an almost medicinal flavor.