Mapo Tofu Sauce
A deep-red Sichuan sauce built from doubanjiang, fermented black beans, and ground pork — the finished bowl delive…
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Massaman Curry Paste
A dark, intoxicatingly complex paste from Thailand's Muslim south — dried chilies, roasted galangal, and lemongras…
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Mayonnaise
The mother of cold sauces — a single egg yolk coaxed into accepting its own weight many times over in oil, beaten …
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Miso Tare
A concentrated seasoning paste of white and red miso, mirin, and sake simmered together and enriched with sesame —…
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Oaxacan Mole Negro
Twenty-one ingredients charred, toasted, soaked, and simmered for hours until they collapse into an obsidian sauce…
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Moretum
The peasant's breakfast of the Appendix Vergiliana — pungent green garlic and sharp herbs pounded in a mortar with…
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Mornay Sauce
Béchamel's richest child: the velvet base melted through with Gruyère and Parmigiano and bound glossy with an egg …
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Nam Jim Seafood Sauce
Thailand's electrifying raw dipping sauce for grilled seafood — pounded garlic, fresh chili, and coriander root le…
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Nam Prik Pao
Thai roasted chili paste — each ingredient char-roasted individually before being ground together into a dark, smo…
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Nashville Hot Sauce
The incendiary cayenne-and-lard basting sauce that is brushed over freshly fried chicken at Prince's Hot Chicken a…
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Nasi Goreng Paste
A dark, intensely savoury paste of charred shallots, garlic, and fermented shrimp paste ground into a fragrant bla…
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Nduja Butter
Unsalted butter whipped with fiery Calabrian nduja until the two meld into a silky, pork-scented compound that spr…
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