Condiments and Sauces
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.
Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans.
This rich, concentrated sauce is well worth the time it takes to make it.
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
According to SAVEUR contributor Lucretia Bingham, good gravy starts with good meat—but it takes practice, too.
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
With its unique blend of beans, pumpkin seeds, and spices, this sauce is a rare treat.