'condiment' on Serious Eats

Foolproof Béarnaise Sauce

For my money, the very best classic steak sauce you can make at home, a sauce that will wow your guests with its flavor and elegance, and—most importantly—a sauce that can be made start to finish in under half an hour, is béarnaise. The catch (there's always a catch) is that made with the classic technique, it's very easy to mess up. Here is a foolproof technique that uses hot butter and a hand blender for perfect results every time. More

Kimchi and Honey Dipping Sauce

If you've never heard of kimchi paste, you're not alone. It's a simple combination of red pepper flakes, garlic, ginger, sugar, lime juice, water, salt, and fish sauce, but the easiest way to get it is to buy it at Korean grocers and Asian specialty markets, where it's often labeled as "kimchi base." It's punchy and sharp, tangy, and incredibly invigorating. To turn it into a dip for dumplings, we temper it with honey, sesame seeds, and melted butter to create a smooth sauce that's intensely sweet, spicy, buttery, and just a little nutty all at once. More

Easy Dulce de Leche

Dulce de leche is a thick, creamy caramel sauce traditionally made with milk and sugar that are simmered together for seven hours. This much easier method, which calls for simmering a can of sweetened condensed milk in a pot of water for two to three hours, produces absolutely perfect results with not nearly as much time or fuss. More

Rustic Apricot Jam

This recipe yields a very chunky, rustic jam that relies entirely on the fruit's natural pectin, in concert with sugar, lemon juice, and heat, to set perfectly. This jam works well with Blenheim apricots, or any other small, freestone apricot (apricots that have pits that pop out easily, rather than clinging to the flesh). More

Rich Red Plum Jam

This is a beautiful jewel-red jam with a perfect balance of sweet and tart. Putting half of the fruit through a food mill and leaving the other half in quarters makes for a rustic textured jam. An overnight maceration gives you a head-start on the jamming process. It's a great jam to pair with fresh, creamy cow's milk cheeses like ricotta. More

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