Condiments and Sauces
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
These chiles add tartness and heat to everything from tacos to scrambled eggs.
This condiment pairs beautifully with buckwheat crêpes.
This sweet-tart jam is best served with matzoh.
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
This delicious chutney's flavor improves with age.
This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables.
Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in.
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
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.
There are numerous versions of this pungent relish from Myanmar; this one comes from the region of Yangon.
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
This refreshing chutney is both sweet and spicy perfect for those hearty roasts.
A healthier and more delicious alternative to the red-dyed maraschino cherries.
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
Here’s a tasty way to preserve late-summer peppers from the garden.