Sauce

Recent Recipes

• 1

  Fresh Strawberry Sauce from Magnolia Bakery

  "Nothing screams summer like strawberries. Make any dessert instantly fresher and brighter with this strawberry sauce."—Bobbie Lloyd

• 2

  Homemade Aioli by Chef Eyal Shani

  Tips: The aioli must be kept covered in a refrigerator at all times! If necessary, add more salt at the end. It’s recommended to melt it beforehand in lemon juice or water.

• 3

  Homemade Ketchup by Claire Dinhut

  Making Ketchup I confess I don’t make ketchup all that often, as the store-bought kind is inexpensive, plentiful, and generally of good quality. That said, when I do make it, I’m always reminded that it is actually very easy to make—it doesn’t even need to be cooked—and it tastes less sweet while also having more depth of spice flavor than what you can find on supermarket shelves. Tools: No special equipment needed. Storage: Homemade ketchup should last for about a week in the fridge. Homemade Ketchup I find tomato paste gives ketchup the most pungent base flavor, sweet with herbaceous depth. When using paste, there is no need for additional sugar, as tomato paste itself is so reduced it almost tastes caramelized (another benefit to making your own, as most store-bought ketchups are packed with unexpected amounts of sugar). The Ketchup Variations For the best results, start with a base of homemade ketchup. I find the texture is nicer and the flavor profile more rounded when I build on the more neutral canvas of a homemade ketchup than a store-bought one. —Claire Dinhut (Condiment Claire)

• 4

  Disco Fries

  Disco Fries are a New Jersey diner classic, and while many spots opt for frozen fries and canned beef gravy, the best versions are made from scratch. This regional classic is like Canadian poutine’s evil American twin, essentially just swapping out the squeaky cheese curds for melty mozzarella, and it is one of those simple dishes that is more than the sum of its parts. Certainly, if you’re in New Jersey, just head on over to your favorite diner. For the rest of us, here’s the recipe.