Punjabi Kadhi
A tangy, golden yogurt-chickpea-flour curry from Punjab — bhajia fritters simmered in a sour, turmeric-tinted sauc…
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Katsu Curry Sauce
A thick, amber-golden Japanese curry sauce built on slowly caramelized onions and apple, thickened by store-bought…
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Katsu Sauce
Japan's interpretation of Worcestershire — a thick, sweet-sour, deeply umami sauce built on fruit puree and fermen…
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Korean Ssamjang
The dark, punchy paste that goes inside lettuce wraps — a quick stir of doenjang (fermented soybean paste) and goc…
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Labneh (48-Hour Strained Yogurt Cheese)
Whole-milk yogurt hung in cheesecloth for two days while gravity and time do the only real work — the whey drips a…
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Laksa Paste
The aromatic engine of laksa — dried shrimp, galangal, lemongrass, turmeric, and candlenuts pounded to a vivid ora…
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Larb Dressing
The punchy, toasted-rice-thickened dressing of Lao-Thai larb — fish sauce, lime, dried chili, and khao kua (toaste…
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Leche de Tigre
The potent citrus-curing liquid left at the bottom of a ceviche bowl — a blend of lime juice, fish stock, ají amar…
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Lemon Butter Sauce (Beurre Blanc au Citron)
A shallot-and-lemon reduction finished with a cascade of cold butter: trembling, pale gold, and impossibly light f…
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Maître d'Hôtel Butter
The simplest and most elegant of compound butters — soft unsalted butter beaten with flat-leaf parsley, lemon zest…
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Mango Chutney
Diced mango cooked down with vinegar, sugar, ginger, and chili into a thick, jammy preserve — sweet-sharp-spiced a…
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Maple Bourbon Glaze
Dark amber maple syrup and straight bourbon reduce together into a lacquer of extraordinary depth — the alcohol st…
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