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02/28/2007
French Spice Mixture
This aromatic seasoning blend is sure to liven up any soup, stew, or vegetable.
Issue #9
02/12/2008
'Deconstructed' Compound Butter
This delicious butter melts beautifully over just-grilled seafood and meats.
Issue #109
02/12/2008
Beurre Blanc
How lucky are we that the richest sauce is the simplest to make.
Issue #109
03/06/2002
Sauce Vinaigrette
The secret to this vinaigrette is the small amount of potato starch.
Issue #30
08/08/2007
Rouille
No bouillabaisse is authentic without this garlicky Provençal paste.
Issue #14
01/19/2007
Aïoli
This garlic mayonnaise makes a fine accompaniment to poached vegetables, seafood, and soups.
Issue #1
04/05/2010
Lemon Confit
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Issue #129
04/05/2010
Aïoli
Use a pale-golden oil to make this silky, garlic-spiced mayonnaise.
Issue #129
09/06/2009
Pistou
This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France.
Issue #123
01/05/2009
Ketchup
Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
Issue #117
04/02/2002
Crème Anglaise
Keep an eye on this delicate custard sauce: It cooks very quickly.
Issue #12
10/16/2012
Poireaux Vinaigrette (Marinated Leeks with Herbs)
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.
Issue #68
04/05/2010
Garlic Confit
These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
Issue #129
04/02/2007
Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
This condiment pairs beautifully with buckwheat crêpes.
Issue #101
08/11/2005
Remoulade
Larousse Gastronomique includes the option of adding anchovy essence and/or chopped hard-cooked egg to this sauce and suggests serving it with cold meat or seafood or mixing it with salads or shredded celery root.
Issue #56
01/07/2008
Italian-Style Béchamel Sauce
Although widely recognized by its French name, béchamel, this sauce has been known in Italy as besciamella.
Issue #53
10/05/2001
Blender Hollandaise
We found Julia Child's method, which she said is “within the capabilities of an 8-year-old child”, to be nearly failproof and the resulting sauce just a little lighter.
Issue #47
10/31/2011
Vermouth-Spiked Cocktail Onions
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Issue #142
12/21/2010
Provençal Granola
Chef Daniel Humm of Eleven Madison Park in New York City uses savory granolas like this to add a spicy, herbal crunch to roasted beets or tomato salad. Use it as a substitute for croutons in green salad, too.
Issue #135
08/08/2007
Mixed Fruit Preserves
This "black jam" is adapted from SAVEUR consulting editor Mireille Johnston's The Cuisine of the Sun.
Issue #14
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