Makhani MAKES: 2 cups TIME: 30 minutes A tomato-based sauce from India, quite rich, almost sweet, a little hot, and spicy. The butter roasting of the cumin and mustard seeds used essentially as a garnish is an Indian technique called tarka, sometimes translated as...
MAKES: About 11/2 cups TIME: 15 minutes This finger-licking-good sauce is quintessentially Korean, with its soy, sesame, sugar, and garlic. It just might be the perfect marinade for grilled tofu and is also wonderful for saucing Sushi Bowls or dipping Crudits. 1/2 cup...
MAKES: 4 to 6 servings TIME: 20 minutes Nothing about this chile sauce is subtle; the color is deep green, the aroma is mouth-watering, and the flavors are intense. It's delicious with Dosa and Dry-Pan Eggplant. Add some yogurt (see the first variation), to mellow the...
MAKES: About 1 cup (4 servings) TIME: 15 minutes Richer and more subtle than Ponzu Sauce or other soy-based dipping sauces, this is perfect for dunking or dressing heartier foods like boiled or grilled potatoes, whole wheat pastas, and Meatless Meat balls. Serve it in...
MAKES: About 3/4 cup TIME: About 40 minutes, largely unattended Like eggs, seaweed has the ability to thicken liquids naturally, which is why it makes such a stable vegan mayonnaise it also makes one with a distinctive and very good flavor. Use this as a dip for...
MAKES: About 2 cups TIME: 45 to 50 minutes This classic cooked tomato and chile sauce can be served as is or pured and used for enchiladas or tacos. The guajillo chiles lend a complex, smoky flavor, as well as moderate heat. If you want a milder salsa, substitute...
MAKES: 2 cups TIME: 10 minutes The big secret to ranch dressing is buttermilk powder, which is probably in the baking section of your supermarket. Nothing else delivers that characteristic buttermilk twang, and it works as a thickener to boot. 1 cup mayonnaise (to...
MAKES: About 2 cups TIME: 30 minutes Radishes are hardly a classic salsa ingredient, but the technique mixing a vegetable (or fruit) with onion, an acid, chiles, and fresh herbs is downright traditional, and that's the important part. Serve this colorful salsa with...
MAKES: About 3/4 cup TIME: 1 hour, largely unattended I love chutneys bursting with chiles and ginger and herbs, but when you're pairing a chutney with richly flavored legumes like the dals in Simplest Dal, sometimes a simpler, more directly assaultive accompaniment...
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...