Sauce

This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.

Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

Both bright from the fresh limes and buttery from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros. For more heat, leave in the jalapeño seeds.

This flavorful condiment is a great topper for homemade Bibimbap.

This recipe makes enough mignonette for a dozen oysters.

We like to brush this sweet sauce on steaks, grilled or roasted chicken legs, and slices of roasted eggplant. Try it on salmon, too.

This cocktail sauce recipe (which, yes that’s right, doesn’t include horseradish) is ready in seconds and no party is complete without it.

Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”

This hot sauce recipe is made with just three ingredients: chiles, vinegar, and salt.

This recipe for hot fudge sauce comes from the ice cream parlor Franklin Fountain in Philadelphia PA.