Seafood & Meat Sauce Recipes

Foie Gras Aioli

Foie Gras Aioli Use the rich decadence of foie gras to take your aioli to the next level!  The foie fat imparts a sweet, meaty flavor while making the finished sauce even creamier. Ingredients: 3 oz Rendered Foie Gras Fat
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Sudachi Fluid Gel

Sudachi Fluid Gel Fluid gels are a modernist “sauce” component for dishes with a different texture & look. They’re made by combining a gelling agent (in this case, Gellan), with a flavorful liquid, then typically letting the gel set &
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Tare Yakitori Sauce

Tare Yakitori Sauce   This Japanese dipping sauce & glaze is a classic component of yakitori dishes.   Ingredients: ½ cup Tamari Soy Sauce ½ cup Mirin ¼ cup Sake ¼ cup Water 2 packed tsp Brown Sugar   Directions:
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Cucumber Vinegar Ice Mignonette

Cucumber Vinegar Mignonette Granita A mignonette sauce is a classic accompaniment to a raw oyster platter, (basic mignonette sauce recipe).  This mignonette granita is a more upscale version that enhances raw oysters’ natural cool crispness while adding an interesting textural
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Porcini Mushroom Relish

Porcini Mushroom Relish We used this simple relish on a roast beef sandwich, but it would work as a condiment on a wide variety of meat or vegetable dishes. It’s packed with umami and herby/tangy flavors. Ingredients: Makes 4 Servings
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Yuzu Ponzu

Yuzu Ponzu Yuzu ponzu is a classic Japanese savory-sweet-citrusy condiment and dressing. We sell an excellent yuzu ponzu base, but if you have yuzu juice and want to make your own, here’s a recipe we recommend. Ingredients: 3 tbsp Mirin
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Herbed Tomato Jam

Herbed Tomato Jam This tomato jam is a thick, rich tomato sauce that has been cooked down to a jam-like consistency. It makes a great condiment, topping, or addition to sandwiches. Ingredients: Makes 2 Cups 2 tbsp of Olive Oil
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Almond, Parsley & Cilantro Salsa Verde

Almond, Parsley & Cilantro Salsa Verde Salsa verde is a green herb sauce with a fresh, herbacious, slightly tart flavor. It’s a great sauce for bringing fresh flavor to seafood or chicken, and also balances stronger-flavored beef and game meats
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Vietnamese Nuoc Mam Sauce

Vietnamese Nuoc Mam Sauce “The Salsa of Vietnam,” nuoc mam sauce is sweet, tangy and quite spicy. It’s easy to make and a great accompaniment to all sorts of Vietnamese and Vietnamese-inspired dishes. Ingredients: Makes 1 1/2 Cups (with carrot)
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Make Your Own Horseradish

It is better than store bought.   And, simple to make.  But you have to really want to make it because it is hard on the eyes, nose and throat.  Really hard.  If your eyes can’t handle you chopping onions, don’t
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Making a Vinaigrette – The Nuts & Bolts

This post contains vinaigrette making basic instructions followed by a wasabi vinaigrette recipe and a list of other vinaigrette flavor variations to try. How to Make a Basic Vinaigrette: The classic ratio of a vinaigrette is 1 part vinegar to 3
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How to Make Mayonnaise/Aioli by Hand

Making aioli & mayonnaise by hand provides similar results to making aioli/mayo in a food processor.It requires more elbow grease and a little more time, but you have finer control, don’t run the risk of the machine running hot and breaking
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