sauces, dips, & condiments

A good sauce or condiment is key to a delicious and flavorful meal, whether cooked in or layered on top. Sauces, dips, & condiments add depth and contrast to any meal. Give these sauces, dips, & condiments a try to instantly elevate any dish.

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Raspberry lemon curd is like a vibrant, summery raspberry lemonade in a spreadable form. Add it to toast for a sweet and tart treat with tea, any time of the day; bake it into your next summer galette; transform ordinary lemon bars or pie by spreading it over a shortbread crust and popping it in the oven and once cool dusting with powdered sugar; or sandwich it between two cookies for an elevated dessert. The possible uses for raspberry lemon curd are really endless.

Its totally-natural electrifying color reminds me of the shocking pink crayon, which was always my favorite as a child. Raspberry lemon curd will add a pop of pink and a punchy pucker to any food in need of a boost. 

ingredients

  • 2 cups raspberries
  • 1 cup sugar
  • ¼ cup lemon juice
  • ¼ cup lemon zest
  • 4 eggs
  • ½ cup (1 stick) butter
  • Powdered sugar

steps

Add the raspberries to a medium or large pot and cook over medium-high, mashing continuously, until the berries begin to break down and release their juices, about 7-10 minutes. Transfer to a blender or food processor and puree until smooth. Strain in a mesh sieve and return the strained juice to the pan.

In a medium-sized bowl, combine the sugar, lemon juice and lemon zest. Add the eggs and mix thoroughly. Pour the entire mixture into the pan with the raspberries. Cook on medium-low for about 5 minutes until all of the ingredients are combined. Add the butter and stir constantly until it melts. Continue cooking for another 10-12 minutes until the mixture thickens.

Transfer to a clean jar and cover. The curd will keep for 3-4 weeks in the refrigerator, if it can last that long!

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Tapenade, the french condiment which you might recognize from many a charcuterie board, is a lovely addition to any main course. It is packed with saltiness from the luscious combination of olives, capers, and anchovies and is rounded out by tangy lemon. Serve it on fish, chicken or vegetables to instantly elevate any meal or enjoy it on fresh bread or crackers. Here, I use flounder, but a similar white fish like halibut, sol, haddock, or catfish will work just fine. Flounder with green tapenade is quick and easy to prepare and accentuates all of those flavors.

Serve this dish on a bed of greens, with crusty bread, for a light, nourishing, and deeply satisfying weeknight meal. You can prepare flounder with green tapenade in a matter of minutes. 

ingredients

for the green tapenade

  • 4-5 fillets of anchovies
  • ½ cup green olives, pitted
  • ½ cup parsley
  • 1 tablespoon capers, chopped
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • ½ tablespoon lemon zest
  • Pinch of salt
  • Freshly ground black pepper

for the flounder

  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon parsley
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

tapenade steps

Place all ingredients in a food processor and pulse 7-8 times for 2 seconds each until blended. You want to retain some texture and not totally puree the tapenade. Alternatively, you can finally chop each ingredient and mix it together by hand.

flounder and assembly steps

Melt the butter in a large pan and add the lemon juice, lemon zest, parsley, salt, and pepper. Place the flounder, skin-side down in the pan and cook for about 4 minutes. Flip and cook for another 4 minutes, spooning the sauce over the fish to evenly coat.

Serve the tapenade over the fish with a side of mixed raw or sautéed greens and crusty bread. 

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Tapenade is a the french condiment which you might recognize from many a charcuterie board. In addition to appetizers, tapenade is a lovely salty, briny, addition to any main course. It is typically made with a mix of olives and always includes capers. Here is a green tapenade version which emphasizes green olives. Green tapenade is packed with saltiness from the luscious combination of olives, capers, and anchovies and is rounded out by tangy lemon. Serve green tapenade as a snack or on fish, chicken or vegetables to instantly elevate any meal.

ingredients

  • 4-5 fillets of anchovies
  • ½ cup green olives, pitted
  • ½ cup parsley
  • 1 tablespoon capers, chopped
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • ½ tablespoon lemon zest
  • Pinch of salt
  • Freshly ground black pepper

steps

Place all ingredients in a food processor and pulse 7-8 times for 2 seconds each until blended. You want to retain some texture and not totally puree the tapenade. Alternatively, you can finally chop each ingredient and mix it together by hand.

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Sometimes, a creamy dip with veggies or crackers is a perfectly satisfying snack. Smoked paprika gives this smoky salmon dip a deep flavor, similar to that of smoked salmon, even though it is made with salmon from a can! It is full of tang from the yogurt and lemon, herby flavor from the chives and dill, and the perfect amount of spice from the blend of black pepper, crushed red pepper, and aleppo pepper. You can whip up this smoky salmon dip in minutes and serve it with some crudités, crusty bread, or crispy crackers. Smear it on bread for a unique smoky salmon dip sandwich!

ingredients

  • 8 ounces Cream cheese
  • ½ cup full fat yogurt
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, grated
  • 1 onion, finely minced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon aleppo pepper
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons chives
  • ¼ cup fresh dill, chopped
  • 1 6-ounce can of wild salmon, drained 

steps

Cream together cream cheese and yogurt. Add the lemon juice, lemon zest, black pepper, garlic, onion, salt and continue to mix. Add in the smoked paprika, aleppo pepper, chives, and dill. Mix until all the ingredients are evenly incorporated. Add in the salmon and mix until evenly combined.

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Save your un-zested citrus peels and candy them in a matter of minutes! Making candied citrus peel is a great way to use every part of the fruit and add delicious sweetness, flavor, and texture to salads, sauces and condiments, yogurt, oatmeal, baked goods, granola. Candied citrus peel can be a perfect companion to a cozy mug of tea, or a fun and delicious treat simply on its own!

Depending on the type of citrus peel, you will need to blanch the peels to remove excess bitterness. This involves boiling them in water for 10 minutes, straining them, then boiling in water once more. Feel free to repeat a third or fourth time, but it may not be necessary.

You can save the simple syrup that the peels cooks in to use for cocktails or you can re-use it to make more batches of candied citrus peel in the future.

ingredients 

  • 2-2 ½ cups of citrus peels (I used clementine)
  • 2 ½ cups sugar, divided
  • 2 cups water
  • ¼ teaspoon salt

steps

Cover the citrus peels with cold water and bring to a boil. Strain and return to the pot. Re-fill the pot with water and bring to a boil once again. Strain and allow to cool briefly.

Meanwhile, place 2 cups of sugar and 2 cups of water in a pot and bring to a boil. Stir continuously to allow the sugar to dissolve. Add the citrus peels and simmer for 35-40 minutes.

While the peels cook, mix the remaining ½ cup of sugar and ¼ teaspoon salt in a bowl.

Remove from the syrup with a slotted spoon and place on a wire rack over a baking sheet to allow any excess syrup to drip off. Sprinkle with the sugar and salt mixture and allow to cool completely.

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My boyfriend’s mom received a bunch of ginger and the biggest Spanish onion I have ever seen in her misfits market order, so she commissioned me to make it into marmalade. She loves anything and everything ginger and famously incorporates it into much of her delicious cooking. I love peppercorn in a marmalade or jam to offset the sweetness, so that is how this recipe for ginger onion black pepper marmalade was born!

Dicing the onion as opposed to cutting it into strips allows it to sort of dissolve into the background and form a solid base on which the vibrant ginger strips can shine.

Enjoy this ginger onion black pepper marmalade as a sauce for chicken, fish, or meat or spread it on a crusty piece of bread with some yummy cheese.

ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, diced
  • 2 tablespoons freshly ground black pepper, divided
  • 1 2×4-inch piece of ginger, peeled and sliced into thin strips
  • 2 cups water
  • 2 cups sugar
  • 1 teaspoon red wine vinegar

steps

Heat the olive oil in a large pot over medium-high heat and add the diced onion and 1 tablespoon of freshly ground black pepper. Cook for 5 minutes then add the sliced ginger. Cook for another 5-7 minutes until onion and ginger begin to soften. Add the water and sugar and cook on medium-high for 30 minutes, making sure to stir the mixture as it bubbles.

Add the remaining tablespoon of black pepper and the 1 teaspoon of red wine vinegar. Cook for another 5 minutes.

Spoon into mason jars and cover with lid while hot to allow the seal to form. 

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Growing up, we ate cod weekly. It was generously spiced and flaky and delicious. Nowadays, I turn to cod as a healthy base for a delicious meal any night of the week. It’s nearly foolproof to prepare and pairs well with really any flavor combination. I am partial to cooking it with pepper and smoked paprika, probably because I grew up eating it that way. Cumin adds a nice depth to the spices which, when seared, become crisp and aromatic. Paired with tahini cauliflower and chermoula, this seared cod is a winner.

Chermoula is a bright fragrant sauce hailing from North Africa which is generally made of garlic, fresh herbs, lemon, and spices. Though it is traditionally paired with fish, I could pretty much eat it on anything.

Cauliflower, as some may know, has been having a moment for a while now. We have seen it served as a substitute or used as the main event in all sorts of dishes. I remember having smashed cauliflower for the first time at a restaurant in Naples, FL back in 2003 during the height of the Atkins Craze. I personally love simple roasted cauliflower with tahini, so this pureed tahini cauliflower and chermoula is a way to access those flavors with a totally different texture.

Serves 2

ingredients

for the fish and cauliflower puree 

  • 12-16 ounces of cod
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 teaspoons freshly ground black pepper, divided
  • 2 teaspoons kosher salt, divided
  • 2 tablespoons olive oil, divided
  • 1 shallot, sliced
  • 1 clove of garlic, sliced
  • 3 cups cauliflower florets, fresh or frozen
  • ¼ cups fresh parsley, leaves and stems
  • 2 tablespoons tahini

for the chermoula

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 3 garlic cloves
  • ¾ cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • 1 cup parsley leaves and stems, packed
  • 1 cup cilantro leaves and stems, packed
  • ⅓ cup mint leaves 

fish and cauliflower steps

Place the fish skin-side up and gently pat on the paprika, cumin, 1 teaspoon of black pepper, and 1 teaspoon kosher salt to evenly coat the entire side. Let sit for 5 minutes.

Meanwhile, heat 1 tablespoon olive oil in a skillet and add the shallot. Cook for 2 minutes then add the garlic. Add the cauliflower and cook, flipping the florets until they begin to turn golden and brown.

Heat a skillet over high and add the fish, spiced skin side down. Cook for 5-6 minutes then flip. A sign that the fish is done cooking on the first side is when it releases easily and does not stick to the pan. Cook for another 4 minutes on the other side. The fish is done when it begins to flake apart.

Add cauliflower, tahini, and ¼ cup fresh parsley to a food processor and blend until smooth. The consistency will be like that of hummus with specks of parsley evenly throughout. Serve with a generous spoonful (or two!) of chermoula.

chermoula steps

Place the coriander and cumin seeds in a saucepan and toast for 7-10 minutes until nutty and fragrant. Crush or add to a spice grinder. Add the toasted seeds, garlic cloves, olive oil, lemon zest, lemon juice, smoked paprika, kosher salt, and crushed red pepper to a food processor or blender. Blend for a few minutes until evenly combined. Add the parsley, cilantro, and mint and process until smooth. Chermoula will last for 3-4 days in the refrigerator.

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Chermoula is a bright + fragrant sauce from North Africa which is typically made of garlic, fresh herbs (parsley, cilantro, mint), lemon, and spices. These fresh, verdant ingredients emulsify with olive oil into the smooth and luxurious sauce. Though chermoula is traditionally paired with fish, I could pretty much eat it on anything. Add chermoula to any meal to zest up the dish and pack in flavor. 

ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 3 garlic cloves
  • ¾ cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • 1 cup parsley leaves and stems, packed
  • 1 cup cilantro leaves and stems, packed
  • ⅓ cup mint leaves 

steps

Place the coriander and cumin seeds in a saucepan and toast for 7-10 minutes until nutty and fragrant. Crush or add to a spice grinder. Add the toasted seeds, garlic cloves, olive oil, lemon zest, lemon juice, smoked paprika, kosher salt, and crushed red pepper to a food processor or blender. Blend for a few minutes until evenly combined. Add the parsley, cilantro, and mint and process until smooth. Chermoula will last for 3-4 days in the refrigerator.

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Almond croissants are one of my favorite foods in the entire world. They are sweet and delightful and the mere thought of their features ignites my senses with a wistful longing to eat one right now. What makes them so special is that nestled between the airy, buttery, flaky layers that are the croissant, is frangipane.

Frangipane is the rich, almond paste filling layered with flavor, which is part of what makes almond croissants so delightful. Frangipane can also be spread on stale bread to rejuvenate it into bostock or used in cakes and cookies to make them that much more special.

ingredients

  • 1 cup almonds (or 1 cup almond meal)
  • ½ cup granulated sugar
  • 1 tablespoon flour
  • 6 tablespoons butter
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon orange zest

steps

Place the almonds and sugar in a food processor and grind until they form a meal. Add the flour and butter and continue to blend until combined. Add in the eggs, one at a time, and pulse. Add the almond extract and orange zest. Set aside.