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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Guajillo Enchilada Sauce
Dried guajillo chiles soaked and blended with charred tomato and garlic into a smooth, bright brick-red sauce — th…
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New Orleans Dark Roux
Equal weights of flour and oil stirred without interruption for 45 minutes until the paste crosses from blond to p…
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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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Harissa
A brick-red paste of fire and perfume — dried chiles soaked soft and pounded with toasted caraway, coriander, and …
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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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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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