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Sauce & Condiment Recipes

Cranberry Sauce
The native North American cranberry, Vaccinium macrocarpon, lives in bogs and is commonly grown in artificial ones, although water isn’t required.
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Edward Behr
Yogurt with Shallots, Mint, and Rose Petals
Mást’o musir is “yogurt with musir,” meaning the wild Persian shallot, Allium hirtifolium, which has a somewhat garlicky flavor.
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Edward Behr
Green Goddess Dressing
Avocado, anchovies, garlic, capers, herbs, cream — everything speaks of excess, and it works.
 • 
Edward Behr
Red Pepper and Almond Dressing
This goes with flavorful lettuces and greens.
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Edward Behr
Applesauce
Sweetening with “boiled cider” makes the most apple-y applesauce, so much so that for all its deliciousness you might argue that the boiled cider…
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Edward Behr
Mustard Vinaigrette
By James MacGuire
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The Art of Eating
Cream Vinaigrette (for French Winter Salads)
By James MacGuire
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The Art of Eating
Crayfish or Lobster Coulis for Quenelles
By James MacGuire
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The Art of Eating
Fennel Sauce
English fennel sauce, for salmon and other fish, is based on English butter sauce, and since this version omits the usual flour, it’s really a beurre…
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Edward Behr
Pomegranate Molasses (Dibs al-Rimman)
From "The Aleppo Cookbook" by Marlene Matar
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The Art of Eating
Unsweetened Apple Pie with Maple Sauce
This appears in Vermont Maple Recipes by Mary Pearl, a spiral-bound book that was apparently self-published, in 1952.
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Edward Behr
Sauce Piquante (Herb-Vinegar Sauce for “Boiled” or Roasted Meat)
There’s more than one version of this French sauce, which goes especially well with roasted or grilled pork but also with boiled or roasted lamb or beef…
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Edward Behr
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