Condiments and Sauces
This condiment pairs beautifully with buckwheat crêpes.
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
This basic red chile sauce, or chile colorado, is eaten all over New Mexico.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.
Contrary to popular opinion, there's more to mole than "chicken in chocolate sauce."
This versatile mole is infused with herbs, giving it an almost medicinal flavor.