facebook share image   twitter share image   pinterest share image   E-Mail share image

Pear And Cranberry Chutney

Author: Nigella Lawson

Big Batch Ranchero Sauce

There is no other aroma coming from the kitchen - not truffle, not freshly peeled orange, not a chocolate cake baking - that will stop you in your tracks and make you inhale as deeply as this ranchero...

Author: Gabrielle Hamilton

Sauce Gribiche

Sauce gribiche has a category problem - is it a vinaigrette, a mayonnaise, a condiment, a sauce? - but that liability turns out to be its strongest asset; it can be used as you would any and all of those...

Author: Gabrielle Hamilton

Bagna Cauda

This sauce is a Northern Italian classic, and tastes delicious on pretty much anything. It is a traditional dipping sauce for vegetables, but try drizzling it over roasted fish. Be sure to sop up all leftovers...

Author: Craig Claiborne And Pierre Franey

Chinese Chile Scallion Oil

This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chile sludge. They work as well in a wok as they do in a bean soup or meat braise, on cold noodles,...

Author: Julia Moskin

Sweet and Sour Dipping Sauce

Author: Molly O'Neill

Brown Butter Vinaigrette

Author: Christine Muhlke

Comeback Sauce

Author: Ellen Ann Fentress

Caramel Sauce

Author: Craig Claiborne And Pierre Franey

Red Wine Sauce

Author: Nancy Harmon Jenkins

Cider Butter Sauce

Author: Marian Burros

Rouille

Author: Amanda Hesser

Chile Tomato Not Too Hot Sauce

Not too hot is the point of this sauce. When a recipe tester suggested an optional serrano chile if cooks yearned for more spice, Mark Bittman said nope.

Author: Mark Bittman

Bread Sauce

Author: Moira Hodgson

Beurre Blanc (Classic French Butter Sauce)

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Author: Craig Claiborne And Pierre Franey