Salsa Roja
Charred Roma tomatoes and dried chilies blended into a smoky, earthy table salsa with a deep roasted backbone and …
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Salsa Verde Cruda
The raw Mexican green salsa — tomatillos, jalapeño, onion, and cilantro blended entirely without heat, yielding a …
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Italian Salsa Verde
A Milanese herb sauce of pounded parsley, anchovy, capers, and garlic loosened with olive oil and red wine vinegar…
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Salsa Verde Italiana
Italy's original green sauce — not blended, not cooked, but hand-chopped into a rough, punchy condiment of parsley…
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Salsa Verde (Tomatillo)
A bright, tangy table sauce from Central Mexico — husked tomatillos and jalapeños blistered under a broiler until …
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Salsa Verde
Bright, tangy tomatillos charred under the broiler with serrano chiles and white onion, then blended raw into a sa…
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Sambal Oelek
Indonesia's foundational raw chili paste — fresh red chilies, salt, and a splash of vinegar pounded in a mortar in…
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Satay Marinade and Peanut Sauce
Turmeric-golden skewers of chicken or beef marinated in lemongrass, coriander, and coconut milk, grilled over char…
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Satay Peanut Sauce
A sauce of roasted peanuts dissolved into coconut milk with red curry paste and palm sugar — thick enough to coat …
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Satay Sauce
Indonesia's magnificent peanut sauce — not the thin, sweet shortcut, but the real thing: dry-roasted peanuts blend…
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Sauce Robert
One of espagnole's oldest children — a brown sauce built on slowly sweated onions, sharpened with reduced white wi…
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Sauce Suprême
A chicken velouté reduced with cream until it turns lush, ivory, and glossy, then mounted with cold butter for a m…
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