Condiment Recipes | Saveur

Julia Child’s Beurre Blanc

SAVEUR Editors — Tue, 12 Feb 2008 10:00:00 +0000

Matt Taylor-Gross. Matt Taylor-Gross

Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc, also known as beurre nantais, is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce as you whisk it, before adding the next piece of butter. Never let the sauce come to a boil once the butter is added, which will cause it to separate. Some restaurant cooks add a little heavy cream to the wine reduction before whisking in the butter, to ensure a smooth and stable sauce. This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. Serve with fish, poultry, or vegetables.

Yield: Makes about 1½ cups

Time: 15 minutes

¼ cup dry white wine
¼ cup white wine vinegar
1 Tbsp. finely chopped shallots
¼ tsp. kosher salt, plus more
Pinch of white pepper
24 Tbsp. cold unsalted butter, cut into cubes
½ tsp. fresh lemon juice

Instructions

To a small pot, add the wine and vinegar, and bring to a boil. Add the shallots, salt, and pepper, then turn the heat to medium-low and simmer until most of the liquid has evaporated, 3–4 minutes. (There should be about 1½ tablespoons of liquid left. If reduced too far, add 1 tablespoon of water to remoisten.)
Remove the pot from the heat, then whisk in 2 cubes of butter. Return the pot to the stove, turn the heat to low, and continue whisking in the butter one cube at a time, allowing each piece to melt into the sauce before adding more.
Remove the pot from the heat, then whisk in the lemon juice and season to taste with more salt. Strain the sauce through a fine-mesh sieve into a bowl.

The post Julia Child’s Beurre Blanc appeared first on Saveur.

Ramp Jam

Hugh Acheson — Mon, 18 Mar 2019 22:28:35 +0000

Matt Taylor-Gross. Matt Taylor-Gross

Ramps’ short window of availability makes their earthy, garlicky twang all the more appealing. When they’re in season, we’re putting them in everything: scrambled eggs, salads, tarts. In this recipe adapted from his cookbook The Broad Fork, chef Hugh Acheson turns ramps into a simple jam thickened with powdered pectin. The sweet-savory compote will serve you well all summer long on grilled sausages and hamburgers, or spoon some on top of shaved pork loin or steak and eggs. Or, can it using a hot water bath and add springtime flair to your morning toast come winter.

Whole ramps are sliced thin from bulb to leaf tip and sautéed in olive oil before being cooked down with vinegar for bite and sugar for sweetness. Acheson adds bay leaves along the way for a subtle extra flavor note. Once the mixture reduces a little, pectin is added to help it thicken up. The goal, Acheson says, is to avoid overcooking ramps and dulling their delicate flavor; the pectin allows the mixture to gel without having to cook it down too much. The finished jam will keep in the fridge for up to a month, or you can process the jars according to the National Center for Home Food Preservation’s canning guidelines and keep them for up to 9 months in a cool, dark place.

Yield: Makes 1 pint

Time: 30 minutes

1 tsp. olive oil
1 lb. ramps, white ends thinly sliced and leaves cut into 1-in. pieces
1 Tbsp. sea salt
1 cup white balsamic vinegar
½ cup sugar
2 bay leaves
1 tsp. powdered pectin

Instructions

To a medium pot over medium heat, add the oil. When it’s hot and shimmering, add the ramps and salt, and cook until soft but not colored, about 10 minutes. Turn the heat to high, add the vinegar, sugar, and bay leaves, and cook until the liquid has reduced by half, about 5 minutes. Turn the heat to medium, add the pectin, and continue cooking, whisking continuously, until thickened, about 2 minutes more. Transfer to a sterilized pint jar with a lid.

The post Ramp Jam appeared first on Saveur.

Ramp and Wild Greens Pesto

Sandor Katz — Mon, 18 Mar 2019 22:50:23 +0000

Matt Taylor-Gross. Matt Taylor-Gross

Fermentation revivalist Sandor Katz makes this punchy pesto to capture the essence of spring. Chickweed, a spicy herb, is his green of choice to pair with ramps, to which he adds mild herbs and sunflower seeds, but you can replace chickweed with watercress, arugula, or any other peppery green. The same goes for the ramps—this pesto works just as well with spring onions or garlic. It will keep in the fridge for a few weeks, and Katz uses it throughout the day: on grits or eggs for breakfast, slathered on sandwiches for lunch, and tossed with potatoes or pasta for dinner.

Featured in Pesto Is So Much More Than Basil on Pasta.

Yield: Makes about 1½ cups

Time: 30 minutes

1 packed cup chickweed, watercress, or arugula leaves, coarsely chopped
½ packed cup cilantro leaves, coarsely chopped
½ cup olive oil, plus more for storing
½ packed cup flat-leaf parsley leaves, coarsely chopped
½ cup finely chopped ramps (or substitute 3 garlic cloves)
½ cup sunflower seeds, soaked for 8–24 hours and drained
2 Tbsp. fresh lemon juice
2 Tbsp. finely grated Parmigiano-Reggiano
Kosher salt

Instructions

In a food processor, pulse the chickweed, cilantro, oil, parsley, ramps, and sunflower seeds until finely chopped. Scrape the pesto into a jar, stir in the lemon juice and Parmigiano-Reggiano, and season to taste with salt. Store the pesto, covered with more oil, in the fridge for up to 2 weeks.

The post Ramp and Wild Greens Pesto appeared first on Saveur.

Nước Chấm

Andrea Nguyen — Mon, 18 Mar 2019 22:43:42 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

Nước chấm, a sweet-sour Vietnamese condiment, can add zing to any number of Vietnamese dishes—from chả giò (fried spring rolls), also known as nem rán, to bun cha (grilled meatballs with vermicelli). Make this nước chấm recipe from cookbook author Andrea Nguyen, who encourages adjusting the amounts of lime juice, fish sauce, and sugar to suit your taste and achieve the desired balance of sour, salty, and sweet.

Time: 5 minutes

⅓ cup lime juice
3 Tbsp. sugar
⅓ cup fish sauce
2 bird’s-eye chiles, thinly sliced
2 garlic cloves, finely chopped

Instructions

In a medium bowl, stir together the lime juice, sugar, and ⅔ cup warm water until the sugar is dissolved. Stir in the fish sauce, chiles, and garlic. Serve immediately or transfer to an airtight container to keep in the fridge for up to 2 weeks. (Optionally, set aside the nước chấm at room temperature for up to 24 hours before serving or refrigerating, to let the flavors further meld.)

The post Nước Chấm appeared first on Saveur.

Pumpkin Pie Spice

Farideh Sadeghin — Thu, 26 Oct 2023 18:06:23 +0000

Farideh Sadeghin

This homemade blend of warm baking spices from recipe developer Farideh Sadeghin makes for a cozy and aromatic addition to both sweet and savory dishes, from roasted root vegetables and stews to cookies, pies, and (yes) pumpkin spice lattes.

Featured in “Pumpkin Spice Is Here to Stay—Let’s Embrace It.”

Yield: Makes about ⅓ cup

Time: 5 minutes

3 Tbsp. ground cinnamon
2¼ tsp. ground ginger
1½ tsp. ground nutmeg
¾ tsp. ground allspice
¾ tsp. ground cloves

Instructions

In a small bowl, stir together the cinnamon, ginger, nutmeg, allspice, and cloves. Use the pumpkin pie spice immediately or transfer to an airtight jar and store in a dark, dry place. Use within 3 months.

More Classic Spice Blend Recipes

Creole Seasoning

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

Get the recipe >

Parsi Garam Masala

Meher Mirza

Get the recipe >

Ajika

Benjamin K. Kemper

Get the recipe >

The post Pumpkin Pie Spice appeared first on Saveur.

Pumpkin Spice Snickerdoodles

Farideh Sadeghin — Thu, 26 Oct 2023 18:06:16 +0000

Farideh Sadeghin

A warming blend of DIY pumpkin spice ups the coziness factor in these soft and simple pumpkin cookies from recipe developer Farideh Sadeghin.

Featured in “Pumpkin Spice Is Here to Stay—Let’s Embrace It.”

Yield: 20

Time: 2 hours 20 minutes

Ingredients

For the pumpkin spice:

1 Tbsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground allspice
¼ tsp. ground cloves

For the cookies:

1¾ cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. kosher salt
12 Tbsp. unsalted butter, softened
1 cup light brown sugar
2 large egg yolks
⅓ cup canned pumpkin purée
2 tsp. vanilla extract
¼ cup sugar

Instructions

Make the pumpkin spice: In a small bowl, stir together the cinnamon, ginger, nutmeg, allspice, and cloves.
Make the cookies: In a medium bowl, whisk together the flour, 1 tablespoon of the pumpkin pie spice, the baking soda, cream of tartar, and salt. In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg yolks and continue beating, scraping down the bowl and mixer occasionally, until completely incorporated, then beat in the pumpkin purée and the vanilla. Add the flour mixture ingredients and continue mixing just until combined.
Line 2 large baking sheets with parchment paper. Scoop the dough into twenty 2-tablespoon portions (about 1¼ ounces each). Position the portions on the lined baking sheets, then transfer to the fridge until the dough is firm, about 2 hours
Meanwhile, in a medium bowl, stir together the remaining pumpkin spice and the sugar. Position one rack in the top third of the oven and another in the bottom third, then preheat to 350°F.
Roll the chilled cookies in the spiced sugar, then return them to the baking sheets, about 1½ inches apart. Bake the cookies, rotating and switching the top and bottom sheets halfway through, until puffed and lightly golden but still soft, 12–14 minutes. Cool slightly, then transfer to a wire rack to cool completely.

Our Best Pumpkin Recipes Celebrate the Flavor of Fall

Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

The post Pumpkin Spice Snickerdoodles appeared first on Saveur.

Homemade Demi-Glace

SAVEUR Editors — Mon, 18 Mar 2019 22:37:03 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

Essentially thick, ultra-concentrated veal stock, this demi-glace recipe is well worth the time it takes to prepare. Roasting the bones and vegetables before boiling them (plus deglazing the resulting fond) gives the initial stock a pronounced flavor and deep color. Veal bones have more collagen than beef bones, hence why they’re preferable for demi-glace, but a combination of beef bones and cross-cut shanks can be substituted.

Simmering the bones gently for hours transforms the collagen into gelatin, which is what makes demi-glace solid when chilled. Be sure to skim the fat every 5–10 minutes during the first hour of cooking, then every 30 minutes or so after that to ensure the broth remains clear. Six hours is the minimum cook time for the stock, but letting it go for 12–24 hours is even better. Demi-glace is a secret-weapon flavor booster in soups and stews, and it makes an unparalleled base for sauces destined for meat, poultry, and game.

Yield: Makes 2 cups

Time: 1 day

1 medium leek, washed
15 parsley sprigs
2 dried bay leaves
2 thyme sprigs
10 lb. veal bones
Kosher salt
3 medium carrots, coarsely chopped
2 medium onions, coarsely chopped
½ cup plus 2 Tbsp. tomato paste

Instructions

Position a rack in the center of the oven and preheat to 500ºF. Discard all but two of the green leek leaves, then coarsely chop the white part and set aside.
Make a bouquet garni: Trim the ends of the leek leaves to make two 7-inch-long pieces. Place the parsley, bay leaves, and thyme between the two leaves. Using kitchen twine, wrap tightly to form a packet (trim any excess twine) and set aside.
In a large, flameproof roasting pan, season the veal with salt and arrange in a single layer. Bake until lightly browned, 1–1½ hours. Scatter with the carrots, onions, and chopped leek and bake until the vegetables are deep brown, about 45 minutes more.
Using tongs, transfer the bones and vegetables to a large pot. Discard any remaining fat in the roasting pan, then place on the stove and turn the heat to medium. Add 3 cups of water and bring to a boil, using a spoon to scrape up any browned bits. Cook until reduced slightly, about 3 minutes, then pour into the pot with the bones.
To the pot, add the tomato paste, bouquet garni, and enough cold water to cover the bones. Turn the heat to high. When the liquid begins to bubble, turn the heat to medium-low to maintain a gentle simmer. Cook, skimming any fat and froth that rises to the surface—and adding cold water as needed to keep the bones submerged—until the sauce is thick, dark, and concentrated, 6–24 hours (see headnote).
Place a fine-mesh strainer over a large pot. Strain the stock (do not press on the solids as this will cloud the liquid), discarding all the solids (see footnote). Turn the heat to medium-high. When the liquid begins to boil, turn down the heat to maintain a simmer. Cook until the liquid has reduced to about 2 cups, 4–5 hours. (In an airtight container, the demi-glace will keep for up to 2 weeks in the fridge and 6 months in the freezer.)

Note: The spent bones may be boiled with fresh vegetables and aromatics to make a less flavorful stock (called remouillage in French) that’s suitable for light soups and sauces.

The post Homemade Demi-Glace appeared first on Saveur.

Scotch Bonnet Hot Sauce

SAVEUR Editors — Thu, 23 May 2019 18:06:40 +0000

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna SemanBY BELLE MORIZIO; FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY DAYNA SEMAN

While whimsical-looking Scotch bonnet chiles have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of the fiery peppers. This hot sauce originally ran alongside Korsha Wilson’s guide to traditional Jamaican-style jerk cooking. (If you can’t find coconut vinegar, a staple in Caribbean cooking, white wine vinegar is a suitable substitute.)

Featured in: “Master Jamaican Jerk with Our Definitive Guide.”

Yield: makes about 2 cups

Time: 10 minutes

6 Scotch bonnet chiles, stemmed
2 cups chopped fresh mango
6 garlic cloves, chopped
1 chopped red onion
1 Tbsp. honey
2 tsp. whole allspice berries
1 tsp. mustard powder
¼ cups plus 2 Tbsp. coconut vinegar
Kosher salt

Instructions

To a blender, add the chiles, mango, garlic, onion, honey, allspice, and mustard powder. Pulse to break down the ingredients slightly, then add the coconut vinegar and blend until lightly chunky. Season to taste with salt. Use immediately, or refrigerate in an airtight container for up to 10 days, or freeze for up to 3 months.

The post Scotch Bonnet Hot Sauce appeared first on Saveur.

Aïoli Provençal

SAVEUR Editors — Mon, 18 Mar 2019 22:26:11 +0000

Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio. Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio

This traditional aïoli recipe comes to us from the inn Relais Notre-Dame in Alpes de Haute Provence. The garlicky sauce perfectly illustrates Provence’s culinary touchstones: simple preparations and local ingredients. Throughout Southern France, the silky, mayo-like condiment is served alongside meats, seafood, and raw or roasted vegetables as the centerpiece of a “grand aïoli.”We find it just as delicious paired with crispy frites.

Yield: about 2 cups

Time: 13 minutes

6 cloves garlic, peeled
Coarse salt
2 large egg yolks
2 cups extra-virgin olive oil
1 Tbsp. fresh lemon juice

Instructions

To the bowl of a mortar, add the garlic and a generous pinch of salt. Use the pestle to pound the mixture into a smooth paste. Working with the pestle or a whisk, beat the egg yolks into garlic until the mixture is thick and pale yellow. Begin adding the oil a few drops at a time, beating continuously, until the sauce begins to emulsify. (The flow of oil can be increased to a fine stream as the sauce comes together.) Once all the oil has been added, add the lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Use immediately, or transfer to an airtight container and refrigerate for up to 3 days.

The post Aïoli Provençal appeared first on Saveur.

Roasted Broccoli with Olive and Almond Pesto

SAVEUR Editors — Mon, 12 Jun 2023 21:10:54 +0000

Dominique Lafond. Dominique Lafond

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Roasted broccoli is dressed up with a nutty, bright pesto of green olives and toasted almonds in this easy, all-season side dish, adapted from Montreal restaurant Elena’s cookbook, Salad Pizza Wine: And Many More Good Things From Elena. If you like, make a double batch of the versatile pesto, which freezes well and can be used to dress pasta, pizza, or any roasted vegetable, from cauliflower to carrots.

Adapted from Salad Pizza Wine: And Many More Good Things From Elena by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright © 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray, and Marley Sniatowsky. Photographs by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Yield: 4–6

Time: 45 minutes

Ingredients

For the broccoli:

8 cups broccoli florets
¼ cup extra-virgin olive oil

For the pesto:

¾ cup toasted almonds
1 cup green olives, pitted
2 garlic cloves
3 scallions, finely chopped
1 medium shallot, finely chopped
½ cup coarsely chopped fresh parsley leaves
¾ cup extra-virgin olive oil, plus more for drizzling
1 Tbsp. fresh lemon juice, plus lemon wedges, for serving
Flaky salt and freshly ground black pepper
¼ cup shaved Parmesan

Instructions

Prepare the broccoli: Preheat the oven to 425°F. In a large bowl, toss the broccoli florets with the olive oil. Transfer to a large rimmed baking sheet and roast until slightly charred but still somewhat crunchy, 15–20 minutes.
Meanwhile, make the pesto: In a food processor, pulse the almonds, olives, and garlic until coarsely chopped, about 10 seconds. Transfer to a medium bowl and stir in the scallions, shallot, parsley, and olive oil. (If not using the pesto immediately, transfer to an airtight container and store in the fridge for up to one week or the freezer for up to one month.)
Transfer the roasted broccoli back to the large bowl. Add the pesto and lemon juice, season to taste with salt and black pepper, and toss well to coat. Transfer the broccoli to a large serving platter, garnish with shaved Parmesan and a drizzle of olive oil, and serve hot or warm with a few lemon wedges on the side.

The post Roasted Broccoli with Olive and Almond Pesto appeared first on Saveur.

Rhubarb Red Onion Chutney

Anna Lise Kvan — Mon, 18 Mar 2019 22:53:37 +0000

Matt Taylor-Gross

Rhubarb Red Onion Chutney Matt Taylor-Gross

This rhubarb red onion chutney recipe comes from Anna Lise Kvan, of Paris’s Holy Belly Café. She rightly calls it a labor of love since it requires patience and a little elbow grease—it’s important to keep stirring to make sure the rhubarb and onions caramelize without sticking. Make a big batch, so you can keep it in the fridge for up to two weeks. She suggests pairing the chutney with roasted pork cutlets or tenderloin, or spreading it on turkey, chicken, or ham sandwiches. We also like adding it to grilled cheeses and charcuterie boards.

Featured in “How to Cook With Rhubarb (Beyond Turning it Into Pie)”

Yield: Makes 2 cups

Time: 2 hours

2 Tbsp. unsalted butter
2 Tbsp. olive oil
4 medium red onions, thinly sliced (7 cups)
1 tsp. fine salt
1 tsp. sugar
1⁄2 tsp. freshly ground black pepper
2 whole cloves
6 rhubarb stalks, cut into 1⁄4-in. pieces (4 1⁄2 cups)
1 Tbsp. finely grated lemon zest

Instructions

In a medium pot over medium heat, heat the butter and oil until the butter melts and begins to foam, about 2 minutes. Add the onions and cook, stirring occasionally, until the onions are jammy and deep brown, about 1 hour. Add the salt, sugar, black pepper, cloves, and rhubarb and turn the heat to low. Cook, stirring occasionally, until the rhubarb is soft and broken down, about 50 minutes. Remove from the heat and stir in the lemon zest.

The post Rhubarb Red Onion Chutney appeared first on Saveur.