#condiment
8 viral recipes tagged #condiment.
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Garlic Aioli
Garlic aioli is a silky, garlic-forward emulsified sauce from the French and Provençal tradition — think of it as a bolder, richer cousin of mayonnaise. Raw garlic pounded with salt gets whisked into egg yolks, then slowly beaten with oil until thick enough to hold a soft peak, with a bright hit of lemon to keep it from feeling heavy. Building the emulsion by hand and blending neutral oil with just a splash of olive oil gives you a glossy, spoonable aioli that clings to fries and seafood without turning bitter.
condimentsaucefrench -
Creamy Coleslaw Dressing
A cool, tangy-sweet coleslaw dressing built on mayonnaise loosened with sour cream, brightened with cider vinegar and Dijon, and pricked with celery seed. It clings to shredded cabbage without turning gluey, hitting that classic diner balance between rich and sharp. A short chill lets the sugar dissolve and the celery seed bloom, so every forkful tastes seasoned all the way through.
americanside-dishno-cook -
Honey Mustard Sauce
This is a creamy, pourable honey mustard that balances sharp Dijon against mellow honey, with mayonnaise smoothing everything into a glossy, tangy-sweet dip. A splash of apple cider vinegar keeps it bright instead of cloying, and a short chill is what turns the raw mustard bite into the rounded, restaurant-style flavor people love. It takes five minutes of whisking and no cooking at all.
saucedipcondiment -
Balsamic Glaze
Balsamic glaze is simply balsamic vinegar simmered down to a glossy, pourable syrup — deeply savory-sweet with a bright tang that softens as it thickens. A whisper of brown sugar rounds out inexpensive supermarket vinegar and helps the glaze cling to whatever you drizzle it over. Because the syrup keeps thickening as it cools, pulling it off the heat while it still looks a little loose is the whole trick.
italiancondimentsauce -
Homemade BBQ Sauce
This is a thick, glossy Kansas City-style barbecue sauce built on a ketchup and molasses base, balanced with cider vinegar, brown sugar, and a whisper of smoke and cayenne. A slow 20-minute simmer melds the sweet, tangy, and savory notes and reduces the sauce until it clings to the back of a spoon, so it brushes onto ribs and chicken without sliding off. Because you control the sugar and heat yourself, it tastes fresher and far less cloying than anything poured from a bottle.
americancondimentsauce -
Homemade Ketchup
This from-scratch tomato ketchup simmers crushed tomatoes with brown sugar, cider vinegar, and a warm blend of allspice, clove, and mustard until it's thick, glossy, and deeply savory-sweet. Blending and straining give it that pourable, bottle-smooth texture, while the balance of tang and spice tastes brighter and less cloying than anything from the store. Because it's cooked down and preserved with vinegar, a single batch keeps for weeks in the fridge.
condimentsauceamerican -
Eel Sauce (Unagi Sauce)
Eel sauce, or unagi no tare, is Japan's glossy sweet-savory glaze built from just soy sauce, mirin, sake, and sugar simmered down to a pourable syrup, and despite the name there is no eel in it at all. Slow reduction concentrates the salt and dark-caramel sweetness so the sauce clings to grilled eel, sushi rolls, and rice without any thickeners. Cooking the alcohol off first and letting the sauce cool is what tells you exactly how thick it will set.
japanesesaucecondiment -
Tartar Sauce
This is a bright, creamy tartar sauce built on a mayonnaise base and sharpened with finely chopped dill pickles, capers, lemon, and fresh dill. It lands right between tangy and rich, with just enough crunch to cut through fried fish. Stirring it together and letting it rest lets the raw shallot mellow and the flavors marry into something far better than the jarred stuff.
condimentsauceno-cook