Condiments and Sauces
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Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
Order a curry in many Indian restaurants, and Major Grey's comes alongside it; in an English pub, a dollop might complement cheddar cheese. However it's served, this Anglo-Indian condiment is scrumptiously sweet and tangy.
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish.
This classic Provençal 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.
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries.
We based the recipe for this sweet and sour gastrique on one from chef Stephen Kalt of Fornelletto in Atlantic City, New Jersey. The syrup is an ideal accompaniment to grilled quail or roast duck.
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
A sprinkling of this dried zest brightens the flavor of roasted beets or squash, green salads, sauces, and soups. For the best results, use unwaxed lemons, such as Meyer lemons.
This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.
This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks.
Not to be confused with tartar sauce, this tahini-based dipping sauce is perfect with steamed artichokes.
This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes.
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
This chutney is so good you will find yourself licking up every last drop.
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.