Staying true to its name, mango forms the sweet base here, but this sauce also delivers all the tangy and spicy complexity that makes a great barbecue sauce. More

A mixture of tart mustard, spice, and heat make this mustard a perfect compliment to pastrami stacked a mile-high between a couple pieces of rye. More

I'll admit that olives are not a favorite of mine, but there's something about a good salty and briny tapenade that makes them so right to me. More

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More

Short on ingredients, it's the process that transforms chiles and tomatoes into a sauce that has an incredibly robust tomato base with an earthy heat throughout—ready to make the best enchiladas ever. More

This mixture of herbs and vegetables may or may not qualify as a true sauce, but its power to bring a strong freshness to anything it touches makes it irresistible. More

Chicken stock, white wine, and cream created the body and richness of this pan sauce, whose dominent mustard flavor was a strong complement to a pork tenderloin, but not so overpowering that it hid the flavor of the meat itself. More

Finding the right balance of four simple ingredients, paired with a little time, is all that's needed to make an excellent whole grain Dijon mustard at home. More

A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite. More

Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin. More

Sweet and salty teriyaki sauce—bringing me back to the days when teriyaki chicken was my savior at Japanese restaurants. More

After weeks of long and/or labor intensive sauces, this gremolata was a welcomed delicious, quick, and simple condiment. More

Roasted hot and sweet red peppers are combined with caramelized onions, rosemary, cinnamon, sugar, and balsamic vinegar to create a complex and robust condiment that starts of sweet, but leaves you with a wallop of heat. More

Breaking up what sometimes can be the monotony of pasta at home, this rich, sweet, and slightly salty sauce was a more than welcome change. More

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Trace Sriracha back to its Thai roots and you'll find a different beast from the Huy Fong "rooster sauce" that dominates our definition of this sauce. More

Setting out to recreate Huy Fong's ubiquitous sauce, I ended up with something that hit the right notes, but with a brighter, fresher flavor that makes homemade Sriracha something special. More

It takes just two simple ingredients and 15 minutes to make a mustard full of flavor with intense mouth scorching heat. More

Hoisin was always a bit of a mystery, but some tinkering in the kitchen came up with a pretty spot on replica that's sweet a first, then mixes with the tang of vinegar, while having the familiar deep Asian flavors throughout. More

Everything you'd expect from a sweet and sour sauce—a fruity base, sugar for extra sweetness, rice vinegar for the sour component, and ketchup for that reddish hue—this has an unmistakable Western touch. More