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Entries tagged with 'sauce'

The Best Pesto

Serious Eats Daniel Gritzer 6 comments

This pesto sauce, through rounds and rounds of testing, has been honed to the perfect ratio, ingredients, and method. And while a mortar and pestle is a bit of work, the superior sauce it produces compared to a food processor can't be argued. This is the true, best pesto. Using a food processor, this ratio of ingredients will still produce a great sauce. More

Korean Clam Sauce

Serious Eats Ideas in Food 1 comment

This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice. More

Mojo-Marinated Pork Kebabs With Mango

Serious Eats Joshua Bousel Post a comment

Cubed pork chops doused in garlicky and tangy sour orange sauce are contrasted with sweet mango in these mojo-marinated kebabs. More

Tomate Frito From 'Yucatán'

Serious Eats Kate Williams 1 comment

Use this spicy tomato sauce to top the brazo de reina and the papadzules from David Sterling's Yucatán. More

Thai-Style Sweet Chili Dipping Sauce

Serious Eats J. Kenji López-Alt Post a comment

A classic sweet, spicy, and savory accompaniment for grilled meats. More

Orange Chipotle Ketchup

Serious Eats Joshua Bousel 2 comments

The perfect union of orange and chipotle just gets stronger when added to ketchup, making a strong spicy, smoky, and fruity sauce. More

Salsa Ketchup

Serious Eats Joshua Bousel Post a comment

A good salsa can be used for so much—chip dip, taco topper, condiment for eggs, etc. Mix it with ketchup and you have a nice accompaniment for fries, taquitos, and more. More

Sriracha Ketchup

Serious Eats Joshua Bousel Post a comment

Sriracha and ketchup together make a great condiment, but add a little honey for some contrast with the heat, rice vinegar for extra tang, and lime and cilantro for freshness, and it's pretty killer. More

Sweet and Spicy Korean Ketchup

Serious Eats Joshua Bousel Post a comment

Gochujang—a Korean fermented chili paste—gives this ketchup its unique spice, balanced with brown sugar and given more depth from soy sauce, garlic, ginger, and sesame oil. More

Salsa Golf (Argentinean Ketchup)

Serious Eats Joshua Bousel 10 comments

It may not be much of a recipe, but simply mixing mayonnaise and ketchup together makes one killer sauce that's a tangy, sweet, and fruity force to be reckoned with. More

Thai Sweet Chili Ketchup

Serious Eats Joshua Bousel Post a comment

Thai sweet chili sauce is good with so many things, and this ketchup creates a similar balance between sugar and chili flakes that's just as versatile. More

Roasted Red Pepper Ketchup

Serious Eats Joshua Bousel Post a comment

Using Serbian ajvar as inspiration, roasted red peppers are mixed with ketchup, garlic, and sherry vinegar, along with smoked paprika for that required smoky flavor. More

Sweet and Sour Ketchup

Serious Eats Joshua Bousel Post a comment

Pineapple juice provides the fruity note of a classic Chinese-American sweet and sour sauce whose balance is a mix between brown sugar and rice vinegar. More

Barbecue Ketchup

Serious Eats Joshua Bousel 2 comments

Taking a cue from Kansas City barbecue sauce, this ketchup delivers the sweet tang with a little heat, without being overwhelmingly strong. More

Char Siu Ketchup

Serious Eats Joshua Bousel Post a comment

Hoisin gives this ketchup a deep, earthy sweetness while honey, soy sauce, sherry, and five spice powder add the distinctive additional notes of char siu sauce—the Chinese answer to barbecue sauce. More

Spicy Tamarind Caramel

Serious Eats Emily Teel Post a comment

This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America. More

Grilled Chicken on a Stick with Alabama White Barbecue Sauce From 'Down South'

Serious Eats Kate Williams 5 comments

Mayonnaise probably isn't the first ingredient you think of when you hear the words "barbecue sauce." It might even be the last thing that crosses your mind (especially if you're not a coleslaw-on-pulled-pork kind of person). Yet the creamy condiment is, in fact, the main ingredient in Alabama white barbecue sauce, a tangy and sweet blanket for slowly grilled chicken. More

New Orlean's-Style Olive Salad

Serious Eats J. Kenji López-Alt 5 comments

The classic olive salad used for seasoning muffuletta sandwiches. It also makes a fantastic burger or pizza topping. More

Mushroom Gravy

Serious Eats Joshua Bousel 5 comments

A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more. More

Pear Cardamom Caramel

Serious Eats Emily Teel Post a comment

This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet. More

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