Use a mortar with a pestle to make this ancient Provençal garlic mayonnaise.
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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
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Also called la bagnaroto in Provence, anchoiade- or anchovies pounded to a paste with olive oil and vinegar--is perfect for spiking Caesar salads
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This uncooked sauce is fabulous on linguine or thin spaghetti.
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This delicious mayonnaise is good on bruschetta, or as a dip for crudités
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It means angry, furious, and refers, of course, to the wrath of the red pepper flakes
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A rich mayonnaise
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Nuoc cham is a ubiquitous chili-garlic-fish sauce dipping sauce, served at every meal in Vietnam
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In this beet sauce, star anise provides a lovely counterpoint
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A delicious sauce that goes especially well on simply cooked fish
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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
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Eat it alongside Korean barbecues or any type of Asian-grilled meat
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Here, the taste of the Indian spice blend garam masala does a delicious tango with the central vegetable
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We like to isolate the flavor of celery seed in a seasoned salt; it gives many foods a mysterious extra dimension
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Champagne elegance in a light and versatile vinaigrette.
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Here's an interesting relish-like version, tangy and a little sweet, that absolutely preserves the flavor of this unusual fruit
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Absolute magic on grilled meats and fish
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Delicious on grilled fish and grilled meats
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Cilantro-Jalapeño Mayonnaise
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 jalapeños
1/4 cup
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Our improvement on the ubiquitous, and usually boring, Alfredo sauce
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Rich, fairly thick dressing, brimming with the flavor of fresh lemons.
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This smoky, spicy oil is delicious when drizzled over almost anything in the American Southwest/Mexican idiom
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For minimum effort, this sauce packs maximum flavor
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The mushroom-butter flavors also play well with a fresh ribbon pasta, like tagliatelle
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This sauce is superb with spaghetti or any long, thin, dried pasta.
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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
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Not a traditional Italian sauce, but it's delicious nevertheless
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We love this idea: not a vinaigrette for Greek salad, but a vinaigrette that tastes like a Greek salad.
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Here's a great version of green curry paste, which is often the foundation for curries made with poultry.
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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
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This is a new, uncooked sauce that is for olive-lovers only.
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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
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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
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We have found the following spice-and-salt combination to be a fabulous seasoning for many foods
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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).
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Serve as an accompaniment to Southeast Asian curries and rice
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Rich Italian sausage finds a perfectly light, fresh, herbal-vegetable background in this delicious sauce.
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Ponzu is a lovely, light, soy-based dipping sauce that is enlivened by the zippy citrus fruits of Japan
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Thick, spicy, tomatoey, sweet, and pungent, it is a great all-purpose sauce for a variety of meats
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This is one of the least-known- but one of the most delicious- Southern barbecue sauces
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Bulgogi is the classic Korean barbecue dish: strips of marinated beef grilled over a smoky fire
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Here's a creative, offbeat version of an Indonesian sambal
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Lemon salt is a great condiment to have near your stove to spice up a simple dish
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If you like the taste of long-cooked tomato sauce, you won't do better than this recipe
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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
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This great condiment from Morocco tastes something like lemon pickle, which is a great condiment from India.
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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
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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.
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A good sauce if you like your barbecue to be unimpeded by lots of complex flavors
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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
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This zippy relish is fantastic alongside, or on top of, many things, especially pork
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This is a chunky sauce that we've been making for years at the store.
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There's great dipping potential in an expertly soft-boiled egg.
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Americans often think of pesto as a pasta sauce, but it can be a delicious condiment as well
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Salsa doesn't get more basic than this: pico de gallo is a fresh, uncooked blend of tomatoes, chilies, cilantro, onions, and lime juice
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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
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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
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Pistou, refers to the use of a mortal and pestle, yielding a superior texture and taste than that of a food processor.
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This Sardinian specialty is excellent prepared with Dean & DeLuca's homemade hot Italian sausage
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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
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The one-two punch of clams is irresistible
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This extraordinary dressing packs a big flavor punch
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Serve the following delicious relish with grilled meats, poultry, or Fish
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Roasting the tomatoes gives the sauce a wonderful additional layer of flavor, and the pancetta lends even more depth
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For Bouillabaisse
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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
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If you like saffron, you'll love the taste of this intense mayo
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This wonderful, spicy, pancetta-flavored sauce, not seen often enough in the United States, is a restaurant classic in Rome
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We often embrace the Italian-American practice and serve it on long dried pasta, like spaghetti
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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.
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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
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A good, basic technique for making a fresh herb oil
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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)
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We find it this sauce especially delicious with something quite un-barbecue-like: grilled shrimp
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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
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This rather thin chutney makes up in sweet-sour-spicy flavor what it lacks in body
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This is one of the great Greek dips that so often begin a meal in Greece, accompanied by ouzo
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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
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We especially love this subtle, delicate glaze on thick, firm-fleshed fish steaks (such as cod or halibut)
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Texans also like a tomato-based barbecue sauce, filled with the flavors of the southwest.
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This intriguing dip, based on a recipe from the Oriental Hotel in Bangkok, uses chicken as a thickener
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Many kinds of food are dipped into this classic Thai sauce
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This sweet-and-spicy sauce is great for deep-fried appetizers
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Another interesting Thai gastronomic habit is adding spicy pastes to Thai soups
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We love this sauce on spaghetti or linguine
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The three types of lemon Flavor used in this mayo- a great accompaniment to Fish
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A delicious salsa verde that's especially good with grilled fish and with corn tortillas
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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
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Most typically, the tomato coulis is spread out on a plate, beneath the fish, meats, or vegetables
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Though this is not a traditional sauce, the wild array of flavors has a distinctly Sicilian tang
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This is a terrific uncooked pasta sauce, easy to make and brimming with flavor.
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This classic sauce is very chunky and very rich with liver taste -- which means it marries marvelously well with pasta
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A classic pasta dish in Tuscany is pappardelle con lepre- wide ribbons of fresh pasta with a dark, meaty sauce made from wild hare
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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
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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.
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Our favorite clam sauce by far.
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A delicious, lemony version of creamy white clam sauce
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This sauce and al dente linguine were made for each other
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Your basic, simple, fairly fast pasta sauce -- with an amazing twist
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