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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