Sauces & Condiments 12 results
  • Harissa North African spice maker

    Harissa, North-African spice maker is what Gochujang is in Korea, Lajiaojiang in China and Sambal is Malaysia en Indonesia. It is the ultimate chilli pepper sauce that is made in North Africa, in the Maghreb. There are obvious many variations ...
  • Béarnaise sauce (original)

    Béarnaise sauce (original) is an egg-clarified butter sauce, rich in butterfat. It only differs from hollandaise sauce by replacing lemon juice by tarragon vinegar  in the gastrique. Béarnaise sauce goes very well with steak, with salmon and with ...
  • Béarnaise sauce with a heart healthy streak

    Béarnaise sauce (original) is an egg-clarified butter sauce, which is rich in butterfat. It only differs from hollandaise sauce by the use of tarragon and vinegar instead of lemon juice in the gastrique. Béarnaise sauce goes very well with steak, ...
  • Salad dressing with mustard and orange

    Salad dressing with mustard and orange is an easy, delicious and healthy salad dressing to make at home. This dressing is special as it uses components in the citrus juice and the mustard as natural emulsifiers to create a stable (olive) oil in ...
  • Preserved lemons

    Middle Eastern and North African cuisine uses preserved or pickled lemons abundantly. The flavor sensation is like a lemon perfume. You may well know how grated citrus peel contributes great flavor to pastry. Our Weihnacht's stollen is using both ...
  • Pickled ginger (gari)

    Japanese cooks use pickled ginger often. It is an excellent condiment to clear the taste in between bites of sushi for example. Mackerel based battera is using it to provide more flavor. Gari, as the Japanese call it, can be stored for more than a ...
  • Mango Chutney

    Mango chutney originates from India. Indians often use green (unripe) mango's, which provide for some tartness. During British rule in India, the Brits started to add vinegar and sugar to ripe mango's merely to create tartness, but also to ensure ...
  • Poached pears in wine

    It is easy to make poached pears in wine.    It is a delicious light dessert or side-dish for anyone from young to old, including those on a full liquid diet. As long as the pears are cooked soft. The simmering time very much depends on the type ...
  • Briefly simmered apple chunks

    Briefly simmered apple chunks exemplify the conversion of juicy, hard fruit into a delicious fresh dish. The technique used is poaching or simmering. Do this in the presence of a piece of cinnamon bark, vanilla bean and some sugar and voila!  Or...
  • Kumquat marmalade with lemon

    Kumquat marmalade with lemon is a very refreshing jam more so than orange peel marmalade. This surprising fruit from East Asia, that is harvested towards the end of the short winter, is not to missed. The marmalade can be stored for over a year in a ...