A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon.
'sauces' on Serious Eats
Summer is pesto time, at least in my house. Almost every green leaf I can get my hands on, from basil and parsley to carrot tops and kale, will get a whirl in the food processor with the requisite garlic, nuts, cheese, and olive oil over the course of the season. Yet despite my willingness to push pesto boundaries, I've never slipped in anchovies and green olives. This idea, from Melissa Hamilton and Christopher Hirsheimer's Canal House Cooks Every Day, was a revelation.
Peach is front and center in this tangy, sweet, and spicy barbecue sauce, which gets some extra depth thanks to a shot of bourbon.
The classic fresh Mexican condiment made with tomatoes, onions, and chilies. Ours gets an added flavor boost with a bit of pre-salting and draining. Perfect on tacos, fajitas, and burritos.
Salmorejo is cold tomato soup from Córdoba, Spain that can easily be thickened into a great, refreshing summer dip.
A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam.
This fresh, tangy, and fruity sweet pepper relish livens up a homely hot dog in a way fitting for the start of a new grilling season.
A creamy gravy flavored with ramps, perfect for biscuits or mashed potatoes.
Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door.
The strong smokiness, heat, and tang of this tomato-based salsa brava has an intensity that can instantly transports you to a relaxing tapas meal in Spain.
Mole verde retains a rich complexity, but trades the deep and earthy flavors of mole poblano for a bright and fresh profile and can be put together in about an hour.
Foolproof real hollandaise in about 2 minutes.
This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce.
This yellow mole in this recipe from Pati's Mexican Table only takes an hour or so, and almost all the ingredients can be found your average grocery store.
A hot sauce in one of its purest forms, Indonesian sambal oelek is merely freshly ground hot red chiles with some salt and vinegar for flavor and preservation. Sure, it's simple, but it's also incredibly awesome and infinitely useful.
In essence, this is a simple marinara with the addition of mint, but that one minor change makes a big difference.
This mint pesto is salty and bright with a mint flavor that's tempered to just the perfect amount so it doesn't overpower whatever it's used on, like lamb.
An herbal sauce made with mint and parsley, flavored with garlic and citrus juice.
Choose a full-flavored beer to give this cheese dip character, then grab a fresh hot pretzel and enjoy.
A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu.