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Condiments and Sauces
Difficulty
Easy (10)
Medium (1)
Main Ingredient
Fruit (11)
Chocolate (4)
Vegetables (3)
Nuts (2)
Beans (1)
Cuisine
American (11)
German (2)
Italian (2)
Cajun/Creole (1)
Caribbean (1)
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Summer (4)
Winter (4)
Spring (3)
Fall (2)
Occasion
Christmas (2)
Technique
Stew (2)
Braise (1)
Chill (1)
Marinate (1)
Poach (1)
Topic
Recipe (26)

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03/08/2007
Chocolate Sauce
This rich, dark, decadent chocolate sauce is adapted from one we found in Maida Heatter's Book of Great Desserts.
Issue #8
01/16/2010
Chocolate Gravy
This rich, dark chocolate sauce is a traditional accompaniment for biscuits in the South. It's also great on pancakes and waffles. Continue...
Issue #126
12/15/2005
Quince Paste
The Genoa confectioners' shop Romanengo sells this confection as a teatime snack or a simple, light dessert.
Issue #80
12/02/2012
20 Ways to Use Lemon
20 unique ways to use lemon, in sauces, desserts, mains, drinks, and more.
Does Not Apply
03/20/2013
Spiced Braised Rhubarb
Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
Issue #155
10/09/2008
Satsuma Sauce
This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes.
Issue #115
02/12/2008
Butterscotch Sauce
Cooking butter with sugar causes milk solids to caramelize, giving butterscotch sauce its delicious flavor.
Issue #109
12/12/2000
Sweet-Cherry Spoon Sweet
Greek food writer Aglaia Kremezi, who gave us this recipe, cooks the cherries with a beet to give them a rich red hue.
Issue #41
03/15/2002
Chocolate Cigarettes
For these decorations, use a good compound chocolate.
Issue #22
03/28/2002
Honey-Poached Apricots
This honey-lemon syrup restores the fresh apricot's essence hidden within, even spongy supermarket apricots.
Issue #13
12/06/2012
Holiday Applesauce
This homemade applesauce recipe uses a mix of baking apples to provide a texture of plump, soft apple chunks suspended in a rich, satiny sauce.
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11/13/2012
Rumtopf (Macerated Fruit Conserve)
This sweet-tart conserve is a luscious accompaniment to ice cream. It also adds a fruity dimension when stirred into champagne.
Issue #152
07/21/2008
Figs in Brandy
Preserving figs in citric acid and brandy helps prevent the growth of microorganisms in the fruit, and boiling the mixture in canning jars produces an airtight seal.
Issue #113
05/03/2013
Lavender Earl Grey Caramel
Lavender and Earl Grey tea lend this caramel sauce a citrusy, floral note.
Does Not Apply
05/03/2013
Lemon Poppy Seed Honey
Drizzle this bright, lemony honey over just about anything.
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05/03/2013
Apricot and Almond Sauce
This fruity purée is great swirled into ice cream or spooned atop pancakes or toast.
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05/03/2013
Chocolate Chili Gravy
This thick, spicy chocolate sauce is perfect spread on french toast or sliced, toasted bread.
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12/12/2012
Christmas Menus from around the World
This year, celebrate Christmas with holiday food from around the world. Plan a festive, multi-course menu featuring the delicacies of Puerto Rico, Sweden, Germany, and more.
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07/13/2011
Sour Cherry Compote
Thicker than a syrup but not quite a jam, this easy, versatile compote is a perfect use for summer's sour cherries. Use it as a topping for crêpes, ice cream, yogurt, or cake.
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05/03/2013
Apple Brandy and Cinnamon Syrup
Reducing this brandy-rich syrup over low heat helps keep it unclouded—drizzle it over pancakes, ice cream, or stir it into hot or cold drinks.
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