Sauces & Condiments

Anna Zepaltas reserves powerful, complex-tasting red salsas for beef, pork, lamb or hearty mushroom tamales. Slidesh...

This compote is delicious on burgers, but it can also be spread on turkey sandwiches or eaten alongside pork chops or...

When you have an abundance of juicy sweet Concord grapes, this superb jelly is quick to make and sings of grape flavo...

“The day I created this chutney, the ingredient list grew and grew because I just kept adding things,” says chef Minh...

To add complexity to her apricot hot sauce, Chef Minh Phan uses multiple chile varieties. “I like to feel the heat al...

According to chef Ernest Miller, a conserve is a jam-like condiment made from two or more fruits, including dried fru...

To add the deepest flavor to this nectarine jam, Ernest Miller uses three different types of ginger: dried, candied a...

Inspired by li hing mui—salty-sweet dried plums that are a popular snack in China— chef Minh Phan pickles fresh plums...

“Fig-flavored balsamic vinegar is pretty common, so I thought, Why not make my own?” says Ernest Miller. It was a gre...

Alex Guarnaschelli, host of TV’s Alex’s Day Off, loves this ingenious dressing. It’s a great replacement for oily vin...

This fresh green chile relish isn't supremely spicy, but it has fantastic depth of flavor, making it a perfect comple...

Linton Hopkins’s aunt Julia—“my paternal grandmother’s sister-in-law,” he says—made giant vats of this barbecue sauce...

Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins. “When I was a boy, I thought th...

Chef Jason Fox adds xanthan gum to citrusy soy sauce to add just a little more body. It’s perfect on raw fish (such a...

Chef Jason Fox of San Francisco’s Commonwealth uses xanthan gum to maintain the fresh flavor of the herbs in this sim...