Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and butter cut through with vinegar flavored with tarragon...
Author: Sam Sifton
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato...
Author: David Tanis
Author: Mark Bittman
Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
Author: Samin Nosrat
This creamy, luscious sauce gets its bite from the combination of mustard and horseradish. Dollop it on steaks and chops, fish, chicken, roasted vegetables (especially broccoli and cauliflower) or a hot...
Author: Melissa Clark
Consider this a recipe for a classic steak sauce, updated; that's bourbon syrup, made with real ingredients in a flash. Sure, you could buy a sauce at the grocery store, but making it yourself is quicker...
Author: Mark Bittman
While the turkey is in the oven, get some rest - and make the gravy. Giblet gravy requires the cook to use the neck, gizzard and heart of the bird to make deeply flavored stock, which is then combined...
Author: Florence Fabricant
This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality...
Author: Melissa Clark
This simple, savory sauce is rich with tomato flavor. A few basil stems - or whatever herbs you've got on hand - add a welcome aromatic note, and a little zip with a blender or food mill leave it with...
Author: Samin Nosrat
A classic sauce for steaks and fish, a good béarnaise should have a pronounced piquancy from the tarragon, vinegar and shallots, along with plenty of creamy richness from butter and egg yolks. The key...
Author: Melissa Clark
This delicious icing was originally published for use with our clementine cake, but it can complement all kinds of desserts. It's best made in a double boiler, but if you don't have one, other pans will...
Author: John Willoughby
Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful...
Author: Molly O'Neill
I never make gravy. Some people find that perplexing, but I don't like it - there's just too much fat involved. Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
Author: Martha Rose Shulman
On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by making vegetable fried rice (see the recipe here)....
Author: Jeff Gordinier
Chile chimichurri is an enlivened, updated version of the classic vinegar-and-parsley sauce. Served alongside a grilled rib-eye, the sauce brightens up the dish and makes eating a steak at home feel like...
Author: Mark Bittman
Blue butter - obviously fat on fat - is blue cheese for people who think they don't like blue cheese: The butter tames the sharpness, and the cheese makes the butter lively and intense. Serve this sauce...
Author: Mark Bittman
Playing steakhouse chef means dreaming up the sauces and side dishes that you would most like to see on the table. Creamed spinach gives you a classic steakhouse experience in sauce form, and makes the...
Author: Mark Bittman
Here is a simple, elegant pan gravy that lends itself well to cooking in the very pan in which you've roasted your turkey. It calls for whisking flour with the fat in the bottom of the pan to create a...
Author: Sam Sifton