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About 1 cup A roux-based gravy suitable for poultry, beef, pork, and milder lamb and venison. If desired, you may strain the drippings first and remove…
About 8 half-pint jars This recipe may be made with any quantity of apples using the proportions below, but keep in mind that larger quantities will take…
A simple herb-infused syrup made with sugar, water, and fresh herbs like lavender, rosemary, or lemon verbena. Perfect for flavoring beverages or desserts.
About ⅔ cup This simple sauce is especially good with fried chicken or fish.
About 1 ½ cups This sauce is particularly nice with game birds. To turn this into a true Bigarade Sauce for duck or goose, use the zest and juice from a…
1 ¼ to 1 ½ cups Cream cheese is the perfect blank slate from which to make a flavorful sandwich spread that can serve as an alternative to mayonnaise or…
A rich chocolate butter icing made with unsweetened chocolate, butter, and powdered sugar, flavored with vanilla and a splash of coffee, cream, or milk.
About 4 ½ cups A brown sauce made thicker and more flavorful by additional stock and reduction. Serve with filet mignon or game or use as a base for other…
About 1 ⅓ cups This sauce is better known as a condiment than a salad dressing. Use it to flavor the yolks for Deviled Eggs, drizzle over a Reuben…
A creamy, tangy dressing made with buttermilk, sour cream, honey, and fresh aromatics. Perfect for salads or as a dip.
A flavorful beer-based marinade with orange marmalade, soy sauce, and spices, suitable for beef or pork.
A fiery, garlicky red sauce from the Lazio region of Italy. The name means 'angry' in Italian, referring to its biting heat from Calabrian chilies.
About ¾ cup Ketchup is perhaps as ubiquitous in modern American cuisine as Sauce Espagnole was in Escoffier’s France: Countless sauces are born of this…
About ¾ cup This is a marinade for Pork Souvlaki, but it is also good for grilled chops or cubes of lamb, and vegetable kebabs. If marinating meats longer…
About ¼ cup Nam prik, which translates as “pepper water,” is a traditional table sauce of Thailand, where there are dozens of variations on the recipe…
About 4 pint jars This classic American condiment is tomato ketchup’s chunkier, more piquant cousin. For a spicy chile-based sauce, see Sriracha. Please…
About 1 cup In addition to the variations suggested below, keep in mind that it is worth experimenting with most vinegars and citrus juices in…
A rich, sweet sauce made with butter, sugar, eggs, and sherry or Madeira, flavored with lemon zest and nutmeg. Traditionally served with plum pudding or…
About ¾ cup Called “Half-and-Half Dressing” in previous editions of Joy, this dressing is a fine compromise between creamy and tangy and just happens to…
About 4 cups This classic accompaniment to roasted turkey benefits from a rich, brown giblet stock and a blond roux (for an easier option, see Quick…
About 2 ½ cups Make this fresh, bright-tasting relish when tomatoes are at their prime. Serve it with grilled fish steaks or chicken, or on crostini.
This thick syrup is made of sugar and just enough water to dissolve it and steam any stray crystals from the sides of the pan. It will set up firmly…
A versatile sweet and savory glaze made with honey, soy sauce, and warm spices. Perfect for brushing on meats or vegetables.
About 1 cup A boozy glaze for baked ham, roast chicken, grilled salmon, or pork chops.
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