Piri Piri Sauce
A vivid, oil-bright red sauce from the African bird's eye chili — simultaneously fiery and fruity, with a lemon-ga…
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Pistou
Provence's uncooked basil paste — raw garlic pounded with fresh basil and olive oil into a vivid green sauce that …
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Ponzu
The bright, savory backbone of the Japanese table — sour citrus juice married to soy and steeped over kombu and ka…
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Shoyu Tare — Soy-Based Ramen Seasoning Concentrate
A dark, glossy concentrate of soy sauce, mirin, sake, and aromatics that is reduced to a syrupy, trembling intensi…
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Ras el Hanout
Morocco's "top of the shop" spice blend — a sweeping mix of up to 30 warm spices toasted and ground together, from…
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Ravigote
A cold French brasserie sauce — a sharp vinaigrette base loaded with capers, cornichons, shallots, and a tangle of…
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Red Enchilada Sauce
The earthy, brick-red soul of the Mexican kitchen — dried ancho and guajillo chiles toasted until fragrant, then s…
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Romesco Sauce
The great Catalan sauce — a smoky, brick-red emulsion of charred peppers, toasted almonds, and sun-dried tomato, t…
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Romesco
The brick-red sauce of Catalonia — sweet roasted red peppers and rehydrated ñora chiles pounded with charred tomat…
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Rouille
Provence's vivid rust-red saffron-and-garlic aioli — the essential companion to bouillabaisse, smeared thickly on …
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Salsa Macha
Oaxaca's oil-based chile-nut condiment — dried árbol and mulato chiles bloomed in hot oil with toasted pumpkin see…
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Salsa Roja Tatemada
Tomatoes, serrano chilies, garlic, and onion charred directly on a dry comal until blackened in places, then pulse…
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