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Narrow Results You've Selected: Saute Easy Condiments and Sauces Remove all Source Saveur (17) 101 Cookbooks (1) Spinach Tiger (1) The Purple Foodie (1) www.foodgal.com (1) Main Ingredient Vegetables (11) Tomato (8) Fruit (4) Pork (2) Beans (1) Cuisine American (6) Mexican (5) Middle Eastern (2) Southern/Soul Food (2) English/Scottish (1) Show all... French (1) German (1) Greek (1) Indian (1) Italian (1) Season Summer (6) Fall (5) Winter (4) Spring (3) Topic Recipe (21) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Condiments and Sauces"; var omni_prop8 = "Technique:Saute,Difficulty:Easy,Course:Condiments and Sauces"; var omni_pageName="saveur:"+omni_prop12; 09/07/2009 Apricot Chutney This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks. Issue #123 07/13/2009 Umami Ketchup Umami, a savory taste associated with foods like aged cheese and mushrooms, is the signature flavor of this delicious condiment, which is served at the LA restaurant Umami Burger. Issue #122 01/05/2009 Ketchup Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf. Issue #117 09/05/2008 Tomato Gravy This rich, brightly colored gravy is a delicious alternative to the more widely known white sausage gravy. Issue #114 04/01/2007 Confit d’Oignons au Cidre (Cider-Spiked Onion Confit) This condiment pairs beautifully with buckwheat crêpes. Issue #101 04/01/2007 Currywurst Sauce The best Schnell-Imbisse (fast-food stalls) make their own currywurst sauce, essentially a curry powder–flavored ketchup. Issue #101 01/16/2008 Three-Chile Salsa This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops. Issue #96 12/15/2005 Pork Stewed with Celery in Egg–Lemon Sauce Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here. Issue #79 09/01/2005 Ancho Barbecue Sauce Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving. Issue #60 10/24/2000 Árbol Chile Sauce This sauce is tarter when made with tomatillos. Issue #36 10/23/2000 Sorrel Sauce When serving meat, fish, or poultry with this sauce, reserve cooking juices and add them with the cream to thin the sauce and give it a richer flavor. Issue #35 03/08/2007 Eggplant Pomegranate Relish This relish makes an intriguing complement to fish or game. Issue #32 06/24/2008 Marinara Sauce This is a version of the sauce Rao’s restaurant in New York now sells nationwide. Issue #28 05/02/2007 Chipotle Mayonnaise This tangy, spicy mayonnaise can be found on restaurant tables all over Veracruz, Mexico. Issue #12 05/02/2007 Salsa Negra Dark, hot, and smoky, this salsa gets its flavor—and its heat—from chipotle peppers. Issue #12 05/02/2007 Salsa Roja We like to eat this "roasted" tomato salsa with tortilla chips. Issue #12 05/25/2011 Cipollini Onion Hummus Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors. Does Not Apply 10/08/2010 Fresh Fig Compote Serve this quick, caramelized compote with vanilla ice cream or a sponge cake. Continue... Does Not Apply Source: www.foodgal.com 09/03/2010 Zucchini Garlic Scape Pesto For Spinach Tiger, the combination of zucchini and garlic scapes is the perfect pairing. Her versatile recipe lends itself to everything from a pasta sauce to a soup; no matter what you create, it will be delicious. Continue... Does Not Apply Source: Spinach Tiger 11/17/2009 Spicy Mango Chutney This versatile condiment is surprisingly easy to make. Try it with grilled chicken and fish, or spread it on pita bread for a quick breakfast. Continue... Does Not Apply Source: The Purple Foodie « Previous 1 2 Next »