A mixture of tart mustard, spice, and heat make this mustard a perfect complement 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

Why go jarred when you can put together a fresher, more flavorful salsa in mere minutes, and often cheaper as well? Put some tomatoes, onion, cilantro, hot pepper, and lime juice in a blender and you'll have something that will outdo the jarred stuff anyway. 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

I'm not quite sure if sofrito qualifies as a sauce—you most likely won't be dipping anything into this puree of herbs and vegetables—but it's such a powerful base of flavor for stews, rice, and so much more that it deserves its place in the ever-increasing tome of "Sauced." More

Crossing a cultural divide, hoisin brings the dominant Asian flavor to this sauce that still retains the American standard of a sweet and tangy tomato base. 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