Japanese Mayonnaise (Kewpie-Style)
A silkier, richer, more intensely umami mayonnaise than its Western cousin — made with egg yolks only, rice vinega…
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Japanese Teriyaki Sauce
A four-ingredient glaze reduced to a mahogany lacquer — soy sauce, mirin, sake, and sugar cooked together until th…
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Jerk Marinade
Jamaica's defining marinade — scotch bonnet peppers, allspice, thyme, and ginger pounded with scallion and soy sau…
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Jerk Paste
A ferociously fragrant, near-black paste of scotch bonnets, allspice, and scallions that scorches your nose with h…
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Katsu Sauce
Japan's interpretation of Worcestershire — a thick, sweet-sour, deeply umami sauce built on fruit puree and fermen…
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Korean Ssamjang
The dark, punchy paste that goes inside lettuce wraps — a quick stir of doenjang (fermented soybean paste) and goc…
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Larb Dressing
The punchy, toasted-rice-thickened dressing of Lao-Thai larb — fish sauce, lime, dried chili, and khao kua (toaste…
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Leche de Tigre
The potent citrus-curing liquid left at the bottom of a ceviche bowl — a blend of lime juice, fish stock, ají amar…
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Lemon Butter Sauce (Beurre Blanc au Citron)
A shallot-and-lemon reduction finished with a cascade of cold butter: trembling, pale gold, and impossibly light f…
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Maple Bourbon Glaze
Dark amber maple syrup and straight bourbon reduce together into a lacquer of extraordinary depth — the alcohol st…
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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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