Kewpie Mayonnaise Recipe: How to Make the Japanese Mayo at Home

We can’t imagine our Japanese favorites with Kewpie mayonnaise. Takoyaki, maki, karaage—without the creamy sauce, these just aren’t the same. We’re happy that we see the iconic red baby in supermarkets more often. But the condiment still isn’t always on the shelves. So to make sure that we never have to yearn for Kewpie mayo… Continue reading Kewpie Mayonnaise Recipe: How to Make the Japanese Mayo at Home

Homemade Sambal Recipe: A Basic, Customizable Chili Sauce

Sambal does wonders to food, whether it’s used for dipping or mixed into a dish while cooking. It’s so simple; it’s literally just pureed chilies, herbs, and aromatics. But out of that combo comes a deep, complex mix of flavors that go beyond just spicy. The Indonesian condiment has gained a lot of popularity through… Continue reading Homemade Sambal Recipe: A Basic, Customizable Chili Sauce

Hollandaise Sauce Recipe: Two Foolproof Methods

Everyone’s knowledge of hollandaise sauce seems to center around eggs benedict. But as one of the mother sauces of French cuisine, it’s much more versatile than you think. You can serve it with steak or over vegetables; you can use it as a salad dressing. Hollandaise is also actually the base for many other sauces… Continue reading Hollandaise Sauce Recipe: Two Foolproof Methods

Ginger Scallion Sauce Recipe: Not Just for Poached Chicken

Ginger scallion sauce is one of the most underrated condiments out there. It’s bright, funky, and a teensy bit tangy, and it brightens up whatever dish you use it with. You’ll usually find the sauce used on poached chicken (it’s a non-negotiable for Hainanese chicken rice!). But it works with practically anything: meat, seafood, noodles,… Continue reading Ginger Scallion Sauce Recipe: Not Just for Poached Chicken