Condiment and Sauce Recipes

How to Keep Thanksgiving Gravy Warm (Without Hogging a Burner)

Keep your gravy nice and hot with immersion circulators, slow cookers, and more

17 Recipes to Make the Most of Your Immersion Blender

Soups, sauces, sweets, and more to help you put your immersion blender through its paces.

All About Kecap Manis, Indonesia’s Sweet and Syrupy Soy Sauce

A quick primer on the sweet soy sauce that's beloved in classic Indonesian dishes, but capable of so much more.

Italy Has Fish Sauce, Too: Get to Know Colatura di Alici

This Italian fish sauce packs a serious savory punch.

Shell Game: How to Serve Oysters on the Half-Shell at Home

For easy entertaining, bring the raw bar home.

Just Add Water: How to Make a Pan Sauce, and How to Fix a Broken One

It takes just a couple tricks and techniques to make sure no fond gets left behind.

Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything

Make the fiery, textured chili condiment your own.

White Sauce Can't Clump: How to Make Smooth, Silky Béchamel

A step-by-step guide to making the classic white sauce.

The Food Lab's Foolproof Homemade Mayonnaise

Step-by-step video instructions on making smooth, rich, creamy mayo in just two minutes.

6 Great Condiments to Complete Your Cheese Plate

6 great condiments to make your cheese plate shine

How to Make the Best Tomato Sauce From Fresh Tomatoes

A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.

How to Make a Gastrique

Meet Shaquanda Coco Mulatta, New York’s (Drag) Queen of Hot Sauce

Elazar puts on his hairnet and heads into the kitchen to learn how Shaquanda's Hot Pepper Sauce is made.

Get to Know Sichuan's "Strange Flavor" With Fuchsia Dunlop

They should have called it "freaking delicious flavor"—there's nothing strange about it.

Get to Know Sichuan's Ginger Juice Flavor With Fuchsia Dunlop

Fresh and bright, this Sichuan "vinaigrette" can go on all your vegetables.

The Condiments We Put on Everything

You can take our chili crisp when you pry it from our cold, dead hands.