Tomato Confit
Halved plum tomatoes slow-roasted with olive oil, garlic, and thyme at a low temperature for hours until they coll…
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FRESH INSPIRATION, EVERY MEAL
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Tonkatsu Sauce
A thick, glossy, dark-amber condiment that tastes like Worcestershire sauce's rounder, more harmonious Japanese co…
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Tonnato Sauce
A blender emulsion of oil-packed tuna, anchovy, capers, and mayonnaise — cold, silky, and unapologetically briny, …
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Tonnato
A silky, pale-gold cold sauce from Piedmont — oil-packed tuna, anchovy, and capers emulsified with mayonnaise into…
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Toum
An entire head of garlic emulsified with oil, lemon, and ice water drop by drop into a billowing, bright-white gar…
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Tteokbokki Sauce
The fiery, sticky sauce that coats chewy rice cakes in the most beloved Korean street food — gochujang and gochuga…
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Tzatziki
The cool counterpoint of the Greek table — thick strained yogurt loosened with cucumber, sharpened by raw garlic, …
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Vegan Green Curry Paste
A plant-based adaptation that replaces shrimp paste with white miso for umami depth. Same mortar-and-pestle techni…
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Sauce Velouté
One of the French mother sauces — a blond roux moistened with clear white stock, then patiently simmered and skimm…
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Classic Vinaigrette
The everyday French dressing reduced to its physics — sharp wine vinegar and a smear of Dijon held in suspension w…
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Welsh Rarebit
Not a cheese on toast but a cheese sauce — silky, beer-laced, and mustard-sharp — poured over bread and grilled un…
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Worcestershire Sauce
The Victorian umami bomb — tamarind, anchovies, onions, molasses, and a dozen spices fermented together for weeks …
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