Moretum
The peasant's breakfast of the Appendix Vergiliana — pungent green garlic and sharp herbs pounded in a mortar with…
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Mornay Sauce
Béchamel's richest child: the velvet base melted through with Gruyère and Parmigiano and bound glossy with an egg …
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Nam Jim Seafood Sauce
Thailand's electrifying raw dipping sauce for grilled seafood — pounded garlic, fresh chili, and coriander root le…
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Nashville Hot Sauce
The incendiary cayenne-and-lard basting sauce that is brushed over freshly fried chicken at Prince's Hot Chicken a…
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Nasi Goreng Paste
A dark, intensely savoury paste of charred shallots, garlic, and fermented shrimp paste ground into a fragrant bla…
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Nuoc Cham
Vietnam's essential dipping sauce — a balance of fish sauce, lime, sugar, garlic, and chiles that is simultaneousl…
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Pad Thai Sauce
The amber-dark sauce that defines pad thai — a careful balance of sour tamarind, sweet palm sugar, and funky fish …
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Persillade
The most elemental French condiment — flat-leaf parsley and raw garlic chopped together until the garlic perfumes …
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Peruvian Aji Amarillo Paste
The sun-orange soul of Peruvian cooking — ají amarillo chilis blanched to remove harshness, then blended with a sl…
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Pico de Gallo
Mexico's fresh, chunky tomato salsa — ripe tomato, white onion, jalapeño, cilantro, and lime juice cut fine and ma…
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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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