Garum (Boiled)
Garum is a traditional Roman fermented fish sauce or condiment. It was used often in now-ancient Roman cuisine, as a condiment or sauce on its own, an additive to sauces, or as a seasoning. Ingredients 1 sextarius (2 ⅓ cup/546…
Recipe Types sauces and condiments
Garlic Shrimp with Lemon Butter Sauce
Ingredients 36 jumbo shrimp, peeled and deveined Kosher salt Freshly-ground black pepper 1 ¼ cups unsalted butter, divided 1 tsp olive oil 2 tbsp minced garlic ½ shallot, finely minced 2 lemons, juiced Splash of heavy cream Procedure Season shrimp…
Garlic Butter Sauce
This garlic butter sauce is great on filets, seafood, and fried chicken! Ingredients 2 sticks (½ cup) unsalted butter, divided Splash of heavy cream 3 tbsp minced garlic 1 medium shallot, very finely minced Pinch of salt ¼ tsp freshly…
Fry Sauce
Fry sauce is a simple condiment, used often with fries. It uses one part of tomato ketchup with two parts of mayonnaise. Ingredients 2 tsp mayonnaise 1 tsp tomato ketchup Procedure Combine the mayonnaise and ketchup. Mix until the sauce…
Fondue Neuchateloise
Ingredients 400 g (1 lb) Gruyêre cheese, grated 400 g (1 lb) Emmenthaler cheese, grated 400 ml (2 cups) dry white wine 1 or more cloves garlic 4 tsp cornstarch 50 ml (¼ cup) kirschwasser Pepper, freshly ground Nutmeg, freshly…
Fish Sauce (Vegan)
This vegan fish sauce imitation is intended to mimic the umami flavor of the original, which is derived from anchovies. Ingredients 1 ½ cup shredded dried seaweed 4 cups water 3 very large cloves garlic, crushed but not peeled 1…
Filfel Chuma (Libyan Spicy Tomato Sauce)
Filfel chuma is a popular spicy tomato sauce in Libyan cuisine. It is known for its vibrant red color, bold flavors, and fiery kick. This versatile sauce is made with a combination of tomatoes, garlic, chili peppers, and various spices.…
Espagnole Sauce (Escoffier)
This recipe is from Escoffier’s Le Guide Culinaire. Ingredients 1 lb brown roux 6 quarts brown stock 8 tablespoons tomato paste 1 lb mirepoix 1 bouquet garni Procedure Dissolve the cold roux in a bowl by stirring in some of…
Eshabwe (Ugandan Milk Cream)
Eshabwe is a rich and creamy delicacy that holds a special place in Ugandan cuisine. Made from ghee (clarified butter) and milk, Eshabwe is a luxurious and indulgent accompaniment to traditional Ugandan meals. It is traditionally served as a dipping…
Enchiladas Rojas
Ingredients 6 dried ancho chilies 1–2 cups boiling water 6 tomatoes, peeled, seeded and coarsely-chopped OR 2 cups canned Roma tomatoes, drained and chopped ½ cup diced onions 1 tsp finely-chopped garlic ½ tsp epazote, crumbled Sugar Salt ¼ tsp…
Drawn Butter
Drawn butter is a butter-based sauce typically served with lobster or crab. Ingredients 1 cup (250 ml / 8.5 oz) water 2 teaspoons flour 2 ounces (57 g) unsalted butter Procedure Bring the water to a boil in a saucepan. Mix…
Demi-glace
Demi-glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock. Ingredients 3 cups sauce espagnole 4 cups brown stock ¼ cup Madeira or sherry Procedure Mix the sauce espagnole and the brown stock together…