MAKES: About 2 cups TIME: 10 minutes, plus time to rest The famous Japanese dipping sauce usually contains shavings of dried bonito, a relative of tuna. In this version seaweed replaces the fish more than adequately. If yuzu (a Japanese citrus) isn't available and it...
MAKES: About 2 cups TIME: 30 minutes This jammy, sweet-and-spicy chutney has its roots in both traditional Indian chutneys and spicy fruit preserves from Renaissance Europe. The secret is mixing fresh fruit with dried. It's perfect as a sweet-hot foil to bland foods...
TIME: 35 minutes Though you may be tempted to eat this sauce for dessert, you'll more likely toss this Thai-style sauce with Chinese egg noodles or pool a couple spoonfuls on the bottom of a plate and top with slices of grilled or fried vegetables or tofu. It also...
MAKES: About 1 cup TIME: 10 minutes Simpler, purer, less complex than traditional pesto, parsley pure is to me at least more of a standby. For one thing, you can find decent parsley year-round. For another, it's a brighter, fresher pure and therefore less specific in...
MAKES: About 2 cups TIME: 20 minutes Citrus juice not just lime, but many others, as you'll see in the variations make fruit salsas special. They're sweet and sour, sometimes hot, usually appetizing and exciting. But you must taste while you're assembling them:...
MAKES: About 1 cup (4 servings) TIME: About 15 minutes When the Japanese chef Yumiko Kano showed me this sauce, she used it to dress blanched and shocked green beans (see Shocking Vegetables). But now I toss it on all sorts of vegetables, from grilled eggplant or...
MAKES: About 1 quart TIME: 26 hours, largely unattended Mushroom ketchup has been made in England for at least four hundred years, and with good reason: It has a rich, earthy flavor and velvety texture, and it's terrifically versatile. Spread it on toast (spectacular...
MAKES: About 11/4 cups TIME: 15 minutes This colorful dressing is the high-quality version of the goopy stuff they put on salads in many Japanese restaurants. I make it in the food processor, but if you prefer something smoother, just throw everything in a blender....
MAKES: 1 cup TIME: 10 minutes I have made whole-egg mayonnaise countless times with blender, food processor, and whisk, and though the machines make things marginally easier, all techniques are foolproof if you follow the simple suggestions in The Basics of Mayonnaise...
MAKES: About 1 quart TIME: About 2 hours Need a reason to make your own ketchup? How about this: It tastes incredible, it can be adjusted to your taste, and it's not loaded with high-fructose corn syrup like most bottled ketchup (in fact, it has just a bit of sugar)....
