Sauces and Condiments

35 items

The jar in the fridge door is almost always a worse version of something that takes fifteen minutes to make properly, and discovering this once tends to be permanent. Draw a sauce and make it from scratch: a real aioli or a fresh chimichurri is a different substance from its shelf equivalent. Thirty-five entries spanning the emulsions, the ferments and the chilli sauces. Start with the mother sauces if the draw sends you there; everything else descends from them.