Furikake
A hand-crumbled scatter of toasted nori, sesame seeds, katsuobushi, and sugar-salt that transforms a plain bowl of…
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Gado-Gado Peanut Sauce
A thick, rust-coloured Javanese peanut sauce with the body of a gravy and the complexity of a curry — ground peanu…
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Gochujang Butter
A compound butter of surprising force — gochujang's fermented funk and slow heat folded into cold butter with garl…
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Gochujang Glaze
A deeply red, sticky Korean glaze that balances gochujang's fermented heat against soy, sesame, and honey into som…
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Gochujang Mayo
Mayonnaise spiked with Korean gochujang paste — sweet heat, umami depth, and creaminess in one crimson spoonful. E…
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Green Goddess Dressing
A 1920s San Francisco blender sauce of mayonnaise, sour cream, anchovy, and a generous fistful of tarragon, chives…
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Gremolata
Three ingredients, one minute, and the entire register of a braise shifts — Milanese lemon zest, raw garlic and fl…
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Sauce Gribiche
A cold French sauce built on hard-boiled egg yolks emulsified like a mayonnaise, then tumbled with capers, cornich…
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Habanero Mango Sauce
A Caribbean hot sauce that is also a fruit sauce — ripe mango's tropical sweetness and the high, floral heat of ha…
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Hollandaise
A warm, buttery mother sauce — egg yolks whisked to a pale sabayon over a bain-marie, then mounted with warm clari…
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Hot Honey
Raw honey gently warmed with dried red chili flakes until the capsaicin infuses the sweetness — a drizzle that tra…
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Hovmästarsås
Sweden's classic mustard-dill sauce — named after the maître d'hôtel who supposedly invented it — is the essential…
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