Sauces & Condiments

Mustard Seed Oil Aioli

on Friday, 04 August 2017. Posted in Recipes, Sauces & Condiments

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

Spring Pea Purée with Marash Chili

on Thursday, 04 May 2017. Posted in Appetizers & Starters, Vegetable & Side Dishes, Recipes, Sauces & Condiments

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.

Bloody Mary BBQ Sauce

on Thursday, 01 September 2016. Posted in Recipes, Sauces & Condiments

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

Piment d'Espelette Aioli

on Thursday, 25 February 2016. Posted in Appetizers & Starters, Recipes, Sauces & Condiments

This mildly spicy take on classic French aioli gets its gentle heat from Basque Piment d'Espelette AOP Powder and Espelette Mustard. The technique used in this recipe is inspired by renowned New York Chef Daniel Boulud, who uses both a raw egg yolk and a lightly poached egg to bind his aioli. The...

Basque Chimichurri Sauce

on Thursday, 25 February 2016. Posted in Salads & Dressings, Recipes, Sauces & Condiments

The fruity and mild Basque pepper Piment d'Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make this incredibly versatile marinade/sauce/dip. Use it to season grilled beef or fish, mix it with mayo to use as a vegetable dip or spread for sandwiches, or simply treat...

Classic Ragù

on Wednesday, 01 April 2015. Posted in Pasta & Grains, Main Course, Recipes, Sauces & Condiments

A classic meat ragù takes a couple hours to make, but the flavor of this slow-cooked sauce is well worth the wait. Toss with freshly cooked egg pappardelle or spoon over creamy polenta. And don't forget a generous sprinkling of freshly grated Parmigiano-Reggiano!