Sauces & Condiments

You won’t believe this vegan aioli—adapted from J. Kenji López-Alt’s “Easy Vegan Mayonniase” on Serious Eats—is actually vegan. The key is a combination of Dijon mustard, aquafaba (the liquid from canned chickpeas) and a few actual chickpeas to create a foolproof emulsion without...

Umbrian lentils—grown in the rolling hills of Umbria—are loved by chefs and home cooks alike for their rich, nutty flavor, supple texture and ability to hold their shape after cooking. Plus they are packed with nutrients, chock-full of fiber and lean protein—making them the ideal for...

Celebrate peak-season tomatoes with our updated version of the classic tomato sandwich. Our take pairs thick slices of sweet, juicy tomatoes with peppery Yandilla Mustard Seed Oil Aioli and Dukkah (an Egyptian nut & spice blend). The wasabi-like heat of the mustard seed oil aioli balances the...

This is a sure-thing aioli, that is simple to make. It isn’t too strong on the mustard/wasabi flavor and is quite versatile. It will stay in emulsion for a few days. Remember to refrigerate! Recipe courtesy of KL Keller Foodways

Brilliantly green in color and vibrant in flavor, this silky pea purée gets a touch of heat from crushed Turkish Marash chili. This simple yet elegant dish makes a great partner for roasted lamb, grilled fish or seared sea scallops.

This Kansas City-style barbecue sauce gets a zesty kick from Preservation & Co.'s All-Natural Bloody Mary Mix. Brush it over rich, meaty pork ribs, mop it over melt-in-your-mouth brisket or toss with crispy chicken wings. Recipe by Asha Loupy