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11 Blog Posts for Sauces and Condiments Blog Category | Show all posts »

Chicken Wellington with Morels, Caramelized Onions & Gorgonzola

  Puff pasty is divine.  What puff pastry dish doesn’t taste good?  Whether sweet or savory, puff pastry is manna from heaven.  Light, crispy, airy, delicate. It’s exact origin is unknown.  Some have attributed it to Claude ...

Blog: The Daring Gourmet
Posted on: Apr 24, 2013 |  Original Post

Chinese Five Spice Powder

The exact origin of Chinese Five Spice Powder is unknown, but it is believed that it is the result of the Chinese attempting to produce the ultimate “wonder powder”, incorporating all five taste elements:  Sweet, sour, bitter, pungent, ...

Blog: The Daring Gourmet
Posted on: Apr 12, 2013 |  Original Post

Gyros with Tzatziki Sauce

Last week I posted my recipes for Greek Tzatziki Sauce and Greek Seasoning Blend.  Now it’s time to combine those two recipes to make a third one!  One that you’re going to fall in l.o.v.e. with! Growing up in Germany, there were ...

Blog: The Daring Gourmet
Posted on: Apr 08, 2013 |  Original Post

Harissa (Tunisian Chile Paste)

Harissa is a fiery Tunisian chile paste that is also commonly used in Moroccan cooking.  It’s  comprised of dried chiles, olive oil, garlic and spices.  It’s easy to make and I like to make my own because the flavors are so much fresher and ...

Blog: The Daring Gourmet
Posted on: Apr 04, 2013 |  Original Post

Greek Tzatziki Sauce

Delicious homemade Greek Tzatziki Sauce.  Easy to make and thoroughly delicious.  Serve with Greek Gyros, as a dip or salad dressing, with felafels, sandwich wraps, baked potatoes, with grilled meat or fish, or added to mashed potatoes. More ...

Blog: The Daring Gourmet
Posted on: Apr 02, 2013 |  Original Post

Crispy Panko Chicken With Apricot Dipping Sauce

These crispy panko-battered and fried chicken strips are delicious as a snack, starter, or as part of a main course meal.  Panko breadcrumbs originate in Japan and form the perfect coating for this chicken.  Panko breadcrumbs have a crisper and ...

Blog: The Daring Gourmet
Posted on: Mar 28, 2013 |  Original Post

Geschnetzeltes (Creamy Hunter’s Sauce)

Geschnetzeltes (prounounced geh-shnet-sel-tess), German for “sliced meat”, is a sauce with pork or veal, mushrooms and cream that is popular throughout Germany and Switzerland, some versions named Züricher Geschnetzeltes. ...

Blog: The Daring Gourmet
Posted on: Mar 26, 2013 |  Original Post

Pulled Mango Chicken Sandwiches

If I’m going to give you a recipe for a condiment, like my homemade Mango Chutney, I’m also going to provide you with some creative and tasty ways to use it.  So far we’ve had the Mango Chutney Chicken and the Grilled Cheese and ...

Blog: The Daring Gourmet
Posted on: Mar 18, 2013 |  Original Post

Hungarian Mushroom Pasta

This is the pasta sauce version of my popular Hungarian Mushroom Soup.  I had noted at the end of that recipe that the soup was fantastic as a sauce and simply required extra thickening to transform it.  We had family over this past weekend and I ...

Blog: The Daring Gourmet
Posted on: Mar 12, 2013 |  Original Post

Indian Mango Chutney

  Winter brings with it a generous harvest of tropical fruits.  And though National Mango Day is August 14th, you’ve probably noticed some good deals on mangoes lately.  I scooped up a basket full of them to make a big batch of Indian Mango ...

Blog: The Daring Gourmet
Posted on: Mar 08, 2013 |  Original Post

Caramel Orange Buttermilk Syrup

My mom makes some of the best pancake/waffle syrups there are.  We have several favorites of hers, two of which are her vanilla buttermilk and orange syrups.  My husband Todd made some pancakes (yep, those are his gorgeous fluffy pancakes in the ...

Blog: The Daring Gourmet
Posted on: Mar 04, 2013 |  Original Post

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