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

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