Use a mortar with a pestle to make this ancient Provençal garlic mayonnaise.
This absolutely delicious Eastern European specialty is also known as Serbian red pepper ketchup, but its actual, chunky consistency is more like a relish or a chutney
Also called la bagnaroto in Provence, anchoiade- or anchovies pounded to a paste with olive oil and vinegar--is perfect for spiking Caesar salads
This uncooked sauce is fabulous on linguine or thin spaghetti.
This delicious mayonnaise is good on bruschetta, or as a dip for crudités
It means angry, furious, and refers, of course, to the wrath of the red pepper flakes
A rich mayonnaise
Nuoc cham is a ubiquitous chili-garlic-fish sauce dipping sauce, served at every meal in Vietnam
In this beet sauce, star anise provides a lovely counterpoint
A delicious sauce that goes especially well on simply cooked fish
Blue Cheese Dressing Makes 2 1/2 cups Dean & Deluca Cookbook 1 cup mayonnaise 2 tablespoons finely minced onion 1 teaspoon finely minced garlic 1/4 cup finely minced fresh parsley 1/2 cup sour cream 1 tablespoon lemon juice 1 tablespoon white vinegar 1 cup crumbled blue cheese Mix ingredients
Eat it alongside Korean barbecues or any type of Asian-grilled meat
Here, the taste of the Indian spice blend garam masala does a delicious tango with the central vegetable
We like to isolate the flavor of celery seed in a seasoned salt; it gives many foods a mysterious extra dimension
Champagne elegance in a light and versatile vinaigrette.
Here's an interesting relish-like version, tangy and a little sweet, that absolutely preserves the flavor of this unusual fruit
Absolute magic on grilled meats and fish
Delicious on grilled fish and grilled meats
Add a kick to fish, sandwiches and dips
You can make this with homemade mayonnaise or with a good bottled version. Serve alongside fish and vegetables. Makes about 1 1/4 cups
Dean & Deluca Cookbook
1 cup mayonnaise
2 teaspoons chopped jalape&#241;os
Our improvement on the ubiquitous, and usually boring, Alfredo sauce
Rich, fairly thick dressing, brimming with the flavor of fresh lemons.
This smoky, spicy oil is delicious when drizzled over almost anything in the American Southwest/Mexican idiom
For minimum effort, this sauce packs maximum flavor
The mushroom-butter flavors also play well with a fresh ribbon pasta, like tagliatelle
This sauce is superb with spaghetti or any long, thin, dried pasta.
Garlicky Marinara Sauce Makes enough sauce for 1 pound shrimp Dean & Deluca Cookbook 1 tablespoon plus 1 teaspoon olive oil 4 heaping tablespoons (1/3 cup) very thinly sliced garlic two 28-ounce cans tomatoes 1/4 cup firmly packed fresh basil leaves, torn 1. Place oil in heavy saucepan over moderately
Not a traditional Italian sauce, but it's delicious nevertheless
We love this idea: not a vinaigrette for Greek salad, but a vinaigrette that tastes like a Greek salad.
Here's a great version of green curry paste, which is often the foundation for curries made with poultry.
Green Olive Mayonnaise Makes about 1 1/2 cups Dean & Deluca Cookbook 1 cup mayonnaise (preferably made with green Tuscan extra-virgin olive oil) 2 teaspoons lemon juice about 48 brine-cured green olives, such as picholine, pitted and chopped Blend ingredients together. Season to taste. true
This is a new, uncooked sauce that is for olive-lovers only.
This spicy-hot condiment is very popular in the Maghreb, the strip of countries (including Algeria, Tunisia, and Morocco) that runs along the Mediterranean Sea on the north coast of Africa
Hazelnut-Raspberry Balsamic Vinaigrette Makes about 1 cup Dean & Deluca Cookbook 1 1/2 tablespoons raspberry vinegar 1 1/2 tablespoons balsamic vinegar 1/4 cup hazelnut oil 1/2 cup neutral-tasting vegetable oil (like canola) Blend the vinegars together. Whisk in the oils. Season to taste with salt and
We have found the following spice-and-salt combination to be a fabulous seasoning for many foods
It's fresher and less sweet than store-bought relish, and it's delicious with many things other than hot dogs (try it with pork chops).
Serve as an accompaniment to Southeast Asian curries and rice
Rich Italian sausage finds a perfectly light, fresh, herbal-vegetable background in this delicious sauce.
Ponzu is a lovely, light, soy-based dipping sauce that is enlivened by the zippy citrus fruits of Japan
Thick, spicy, tomatoey, sweet, and pungent, it is a great all-purpose sauce for a variety of meats
This is one of the least-known- but one of the most delicious- Southern barbecue sauces
Bulgogi is the classic Korean barbecue dish: strips of marinated beef grilled over a smoky fire
Here's a creative, offbeat version of an Indonesian sambal
Lemon salt is a great condiment to have near your stove to spice up a simple dish
If you like the taste of long-cooked tomato sauce, you won't do better than this recipe
Mango Chutney Makes about 2 cups Dean & Deluca Cookbook 1 large mango 1/4 cup apple vinegar with honey 1/2 cup light brown sugar 1 cup water 1/2 teaspoon shelled cardamom seeds 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 2/3 cup golden raisins 2 cinnamon sticks 1. Peel the mango, remove
This great condiment from Morocco tastes something like lemon pickle, which is a great condiment from India.
Mustard Sauce Makes enough sauce for 4 to 5 dozen shrimp Dean & Deluca Cookbook 1/2 cup mayonnaise 1/4 cup plus 2 tablespoons Dijon mustard 2 teaspoons sugar a few drops of hot sauce (optional) Mix ingredients together in a bowl. Serve. true
Mustard-Balsamic Vinaigrette Makes about 1 1/8 cups Dean & Deluca Cookbook 3 tablespoons Dijon mustard 1/4 cup balsamic vinegar 3/4 cup extra-virgin olive oil salt and pepper to taste Combine the mustard and balsamic vinegar in a bowl. Slowly whisk in the olive oil. Season to taste with salt and pepper.
A good sauce if you like your barbecue to be unimpeded by lots of complex flavors
A far cry from what most of the country thinks of as barbecue sauce, this is one for the table to slather over pulled pork
This zippy relish is fantastic alongside, or on top of, many things, especially pork
This is a chunky sauce that we've been making for years at the store.
There's great dipping potential in an expertly soft-boiled egg.
Americans often think of pesto as a pasta sauce, but it can be a delicious condiment as well
Salsa doesn't get more basic than this: pico de gallo is a fresh, uncooked blend of tomatoes, chilies, cilantro, onions, and lime juice
Here's a good example of a sweet, tropical-fruit salsa. It also happens to be very spicy, because habaneros are the hottest chilies available
Pineapple and Mint Chutney Makes about 2 cups Dean & Deluca Cookbook 1 ripe pineapple 1/4 cup pineapple juice 1 cup raisins 1 cup light brown sugar 2 cinnamon sticks 1/2 teaspoon ground cloves 1 cup fresh mint 1. Peel and core the pineapple, then cut the flesh into coarse chunks. Place chunks in a
Pistou, refers to the use of a mortal and pestle, yielding a superior texture and taste than that of a food processor.
This Sardinian specialty is excellent prepared with Dean & DeLuca's homemade hot Italian sausage
Based on the salacious nature of this sauce's name (puttana means hooker), its origins are usually discussed in some version of the same story
The one-two punch of clams is irresistible
This extraordinary dressing packs a big flavor punch
Serve the following delicious relish with grilled meats, poultry, or Fish
Roasting the tomatoes gives the sauce a wonderful additional layer of flavor, and the pancetta lends even more depth
Russian Dressing for Shrimp Makes enough sauce for 4 to 5 dozen shrimp Dean & Deluca Cookbook 3/4 cup mayonnaise 3 tablespoons ketchup Mix ingredients together in a bowl. Serve. true
If you like saffron, you'll love the taste of this intense mayo
This wonderful, spicy, pancetta-flavored sauce, not seen often enough in the United States, is a restaurant classic in Rome
We often embrace the Italian-American practice and serve it on long dried pasta, like spaghetti
Shallot Vinaigrette Makes about 1 1/2 cups Dean & Deluca Cookbook 1/2 cup coarsely chopped shallots 1/3 cup white-wine vinegar 1/8 cup balsamic vinegar 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil salt and pepper to taste Put all the ingredients except the olive oil in a food processor.
Sherry Vinaigrette with Green Olives Makes about 1 1/2 cups Dean & Deluca Cookbook 1/4 cup sherry vinegar 1 cup Spanish olive oil 6 tablespoons finely chopped brine-cured green olives (such as picholine) salt and pepper to taste Whisk together the vinegar and olive oil. Blend in olives. Season to taste
A good, basic technique for making a fresh herb oil
This sauce is related to the Sicilian classic pasta con le sarde, which features a sweet-and-sour sauce made with fresh sardines and wild fennel (both a little difficult to Find here)
We find it this sauce especially delicious with something quite un-barbecue-like: grilled shrimp
A whole category of Thai food that we rarely see in the United States is the dip a thickish, highly seasoned paste that is often served as an appetizer with crispy wafers made from fried rice
This rather thin chutney makes up in sweet-sour-spicy flavor what it lacks in body
This is one of the great Greek dips that so often begin a meal in Greece, accompanied by ouzo
This is really a sauce- it bears no relation to that unnaturally thick and gloppy concoction usually brought out under the name of tartar sauce
We especially love this subtle, delicate glaze on thick, firm-fleshed fish steaks (such as cod or halibut)
Texans also like a tomato-based barbecue sauce, filled with the flavors of the southwest.
This intriguing dip, based on a recipe from the Oriental Hotel in Bangkok, uses chicken as a thickener
Many kinds of food are dipped into this classic Thai sauce
This sweet-and-spicy sauce is great for deep-fried appetizers
Another interesting Thai gastronomic habit is adding spicy pastes to Thai soups
We love this sauce on spaghetti or linguine
The three types of lemon Flavor used in this mayo- a great accompaniment to Fish
A delicious salsa verde that's especially good with grilled fish and with corn tortillas
Tomato Chutney Makes about 1 1/2 cups Dean & Deluca Cookbook 1 1/4 pounds tomatoes 1/4 cup chopped onions 1/2 teaspoon minced garlic 1/2 cup light brown sugar 1/4 cup apple vinegar with honey 1 teaspoon ground ginger 1/4 teaspoon turmeric 1/2 cup golden raisins 1. Peel and seed the tomatoes. Cut
Most typically, the tomato coulis is spread out on a plate, beneath the fish, meats, or vegetables
Though this is not a traditional sauce, the wild array of flavors has a distinctly Sicilian tang
This is a terrific uncooked pasta sauce, easy to make and brimming with flavor.
This classic sauce is very chunky and very rich with liver taste -- which means it marries marvelously well with pasta
A classic pasta dish in Tuscany is pappardelle con lepre- wide ribbons of fresh pasta with a dark, meaty sauce made from wild hare
Tzatziki is terrific as part of a Greek spread of appetizers, along with warm pita and olives, or it can function as a great side dish/sauce with grilled meats and fish
White Balsamic Vinaigrette with Fresh Mint Makes about 1 cup Dean & Deluca Cookbook 1/4 cup white balsamic vinegar 3/4 cup extra-virgin olive oil 1/4 cup finely chopped fresh mint salt and pepper to taste Whisk together the vinegar and olive oil. Whisk in the mint. Season to taste with salt and pepper.
Our favorite clam sauce by far.
A delicious, lemony version of creamy white clam sauce
This sauce and al dente linguine were made for each other
Your basic, simple, fairly fast pasta sauce -- with an amazing twist