Condiments

Delicious sauces, dips and other condiments, from chopped-olive aioli to tomato-ginger compote.
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 15 of 24
  • < back
recipes

Tahini Remoulade

Chef Ana Sortun likes to serve this tangy Middle Eastern twist on the classic French sauce with oily fish like bluefish. But the intense flavor of the tahini stands up equally well to charred lamb.

More ∨
advertisement
You might also like