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Sauces & Condiments

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For this deliciously complex infused oil, chef Abraham Conlon dries his own chiles, but he suggests using widely avai...

This vibrant green sauce is inspired by the herb recipes in Icelandic chef Gunnar Karl Gíslason’s book, North. I...

Ajvar is a smoky roasted-pepper-and-eggplant relish found across the Balkans. This version, from chef Jessica Koslow,...

Chef Abraham Conlon learned to make this lemony, sambal oelek-like sauce from a Mozambican chef in Lisbon. Any fresh...

Fresh apricots become a tangy fruit butter that’s perfect with fresh ricotta and crackers or simple buttered toast. ...

Grating fresh tomatoes on the large holes of a box grater is the easiest no-peel, no-strain way to puree them. Here, ...

Chef Jose Enrique makes this wonderful hot sauce by confiting chiles, peppers and tomatoes, then pureeing them until ...

This simple, flavor-packed corn, lime and cheese butter from F&W’s Kay Chun is great on grilled steaks, fish and ...

Star chef Danny Bowien adds even more richness to his onion cheeseburgers with a dollop of this simple, tangy mayonna...

This peak-season fresh corn dressing from F&W’s Kay Chun—flavored with garlic, shallot and parsley—is great with ...

This garlicky homemade mayonnaise, from chef Mark Sullivan, is the perfect accent for his Provençal fish stew. ...

This unusual, colorful salsa from chef Jose Enrique combines green peas and creamy diced avocado with a hit of lime. ...

The trick with roasting tomatoes is to start them at high heat, then lower the oven temperature and slow-roast them t...

These tangy pickled peaches from Atlanta chef Linton Hopkins are wonderful with all kinds of rich meat dishes. Slide...

Atlanta chef Linton Hopkins spikes this simple green sauce with the toasted pecans Southerners adore. It’s lovely wit...

Sweet roasted winter squash makes a fantastic base for a healthy dip. Here, F&W’s Kay Chun gives it an Indian spi...

This delicious gravy is an excellent make-ahead recipe since it doesn’t require drippings from a roast turkey or chic...

This jammy, mustard-seed-spiked condiment from chef and butcher Chris Eley is terrific served alongside everything fr...

Fresh pine or spruce needles are the key to this fragrant syrup from herbalist Shae Whitney. The syrup is wonderful i...

Mark Overbay mixes his coarse, flavor-packed peanut butter into this fragrant Burmese-inspired dip. Slideshow: Recip...

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