Chapter 5: Sauces, Dressings and Condiments

5.1 Marcella Hazan’s Tomato Sauce with Onion and Butter

Serves: 4  Prep Time: 5 minutes  Cook Time: 45 minutes  Total Time: 50 minutes

Description

A simple, rich tomato sauce with butter and onion. Using just three ingredients, it delivers exceptional depth and balance—especially when made with high-quality tomatoes.

Ingredients

• 1 can (28 oz / 795 g) whole peeled tomatoes, crushed (San Marzano preferred) or* about 2 lbs (900 g) prepared fresh plum tomatoes (see note)
• 5 tbsp (70 g) unsalted butter
• 1 medium yellow onion, peeled and halved
• Salt, to taste

Instructions

1. Combine tomatoes (canned or fresh), butter, onion, and a pinch of salt in a saucepan.
2. Simmer uncovered over low heat for about 45 minutes, stirring occasionally. Use the back of a spoon to mash larger tomato pieces as they cook.
3. The sauce is done when thickened to your liking and the butter separates slightly from the tomatoes. Adjust salt to taste.
4. Remove and discard the onion or leave it in for a rustic presentation. Serve hot with pasta and Parmigiano-Reggiano at the table. > **Using Fresh Tomatoes:** > Substitute about 2 lbs (900 g) ripe plum or Roma tomatoes. Prepare them using one of these methods: > - **Blanching:** Score bottoms, boil 30–60 seconds, cool, peel, and chop. > - **Freezing:** Freeze whole tomatoes, thaw, then peel and chop. > - **Food mill:** Halve tomatoes, simmer 10 minutes, then pass through a food mill. > Fresh tomatoes may require a longer simmer to thicken. Adjust seasoning to taste.

5.2 Hearty Tomato-Basil Meat Sauce

Serves: 6–8  Prep Time: 15 minutes  Cook Time: 45–60 minutes  Total Time: 1 hour–1 hour 15 minutes

Description

A slow-simmered tomato sauce enriched with ground beef, aromatics, and fresh or dried basil. Versatile enough for spaghetti, baked ziti, or eggplant parmesan, this sauce balances sweetness and acidity with a satisfying meaty backbone.

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 lb (450 g) ground beef
• 1 medium onion (150 g), diced
• 4 cloves garlic, minced
• 2 cans (28 oz / 794 g each) whole peeled tomatoes, with juices
• 1 (8 oz / 227 g) can tomato sauce
• 1 tsp dried basil *or* 2 tbsp chopped fresh basil
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• Optional: pinch of sugar if sauce tastes too acidic

Instructions

1. Heat olive oil in a large saucepan or Dutch oven over medium heat.
2. Add ground beef and cook, breaking up with a spoon, until browned. Drain excess fat if desired.
3. Stir in the onion and cook until softened, 5–7 minutes. Add garlic and cook for 1 minute more.
4. Add whole tomatoes, tomato sauce, basil, salt, and pepper. Break up tomatoes with a spoon.
5. Simmer uncovered for 30–45 minutes, stirring occasionally, until thickened and flavorful.
6. Taste and adjust seasoning. Add a pinch of sugar if needed to balance acidity.

Notes

• Excellent for lasagna, baked pastas, or spooned over roasted vegetables.
• Freezes well; cool completely and store in airtight containers.

5.3 Miso-Ginger Dressing

Yield: ⅔ cup  Prep Time: 10 minutes  Total Time: 10 minutes

Description

A light, zippy dressing with white miso, fresh ginger, and sesame oil—perfect for salads, cold noodles, or roasted vegetables. Adapted from a classic Japanese-American vinaigrette, it balances savory, tangy, and nutty flavors with a touch of creaminess.

Ingredients

• 1 rounded tablespoon white or yellow miso
• 2 tablespoons seasoned rice vinegar (or 1 tbsp rice vinegar + 1 tbsp fresh lime juice)
• ½ teaspoon grated fresh ginger
• 1 small garlic clove, minced or pressed
• Pinch of cayenne pepper
• 2 tablespoons dark sesame oil
• 2 tablespoons peanut oil or grapeseed oil
• 2 tablespoons plain low-fat yogurt

Instructions

1. In a small bowl, whisk together the miso and vinegar (or vinegar and lime juice) until smooth. Add the remaining ingredients and whisk until fully blended. You may also blend everything in a small blender or with an immersion blender for a smoother consistency.
2. Toss with the salad of your choice. Leftovers will keep refrigerated for up to 1 week.

Notes

• Great with mixed greens, cabbage slaw, cold soba noodles, or drizzled over roasted sweet potatoes.

5.4 Vietnamese-Style Peanut Dressing

Yield: About ⅔ cup (enough for 4 servings)  Prep Time: 10 minutes

Description

A balanced peanut dressing with bright, savory, and tangy notes. Inspired by Vietnamese flavors and well-suited to crisp greens like cabbage or iceberg lettuce.

Ingredients

• 2 tablespoons creamy peanut butter
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce (optional)
• 1 teaspoon honey or maple syrup
• 1 teaspoon toasted sesame oil
• 1 clove garlic, finely minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons water, plus more as needed

Instructions

1. In a small bowl, whisk together peanut butter, hoisin sauce, rice vinegar, lime juice, soy sauce, fish sauce, and honey until smooth.
2. Stir in garlic, ginger, and sesame oil.
3. Add water gradually to reach a pourable, dressing-like consistency.
4. Taste and adjust seasoning if needed—add more lime for acidity, honey for sweetness, or water to thin.

Notes

• Pairs well with Crispy Asian Cabbage & Herb Salad.

5.5 Champagne Vinaigrette with Mustard and Shallot

Yield: Approximately 1¾ cups (14–16 tablespoons)  Prep Time: 10 minutes  Total Time: 10 minutes

Description

A bright vinaigrette for salads or marinades.

Ingredients

• ¼ cup (50 ml) champagne vinegar
• ¼ cup (50 ml) white vinegar
• 1¼ tbsp (15 g) granulated sugar
• ¾–1 tsp (5 g) kosher salt
• 3 tbsp (40 g) whole grain mustard
• 1 small shallot (25 g), peeled
• 1½ cups (325 ml) neutral oil

Instructions

1. Blend vinegar, sugar, salt, mustard, and shallot.
2. While blending, slowly stream in oil to emulsify.
3. Adjust salt or sugar as needed. Store refrigerated for up to 1 week.

Notes

• Shake well before using.
• Tastes great on leafy greens or roasted vegetables

5.6 Classic Burger Sauce

Yield: About ¾ cup  Prep Time: 10 minutes

Description

It's not a secret anymore! A creamy, tangy burger sauce inspired by fast food classics. Includes options for sweet or savory pickles and two styles of onion.

Ingredients

• ½ cup mayonnaise
• 1 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp sweet relish or 1 tbsp minced dill pickles or cornichons
• 1 tbsp finely minced raw onion or 2–3 tbsp caramelized onion (from 1 medium onion)
• ½ tsp garlic powder
• ½ tsp paprika or smoked paprika
• Salt and pepper to taste

Instructions

1. In a bowl, stir together all ingredients until well combined.
2. If using caramelized onions: Slice 1 medium yellow onion and cook in a skillet over medium-low heat with 1 Tbsp oil and a pinch of salt. Stir often for 30–40 minutes, until deeply golden and jammy. Let cool before using.
3. Taste and adjust seasoning.
4. Chill for 30 minutes before serving.

Notes

• Use sweet relish for a sweeter, more classic-style sauce; use dill pickles or cornichons for a more savory and tangy variation.
• Store refrigerated for up to 1 week.

5.7 Tartar Sauce

Yield: Approximately ¾ cup (6–8 tablespoons)  Prep Time: 10 minutes  Chill Time: 30 minutes  Total Time: 40 minutes

Description

A zesty, creamy accompaniment for fried fish, crab cakes, or seafood platters, made with pickles, capers, and lemon.

Ingredients

• ½ cup (120 g) mayonnaise (see recipe)
• 3 tbsp (45 g) finely chopped dill pickle
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 g) capers, chopped
• 1 tbsp (4 g) fresh dill or 1 tsp dried
• ½–1 tsp (2.5–5 ml) Worcestershire sauce
• ½ tsp (2.5 g) Dijon mustard
• Salt and pepper, to taste

Instructions

1. Combine all ingredients in a bowl.
2. Chill for 30 minutes before serving.

Notes

• Store refrigerated for up to 1 week.

5.8 Homemade Mayonnaise

Yield: About 1¼ cups  Prep Time: 10 minutes  Total Time: 10 minutes

Description

A rich, tangy, and creamy homemade mayonnaise made in seconds with an immersion blender. Use avocado or neutral oil for a clean, balanced flavor.

Ingredients

• 2 fresh egg yolks
• ½ tsp kosher salt, or to taste
• Pinch of garlic powder
• 1 tsp Dijon mustard *or* ½ tsp mustard powder
• 1 tbsp (15 ml) fresh lemon juice
• 1 tbsp (15 ml) white wine vinegar *or* sauerkraut juice (for extended shelf life)
• 1½ cups (360 ml / 325 g) avocado oil or neutral-flavored oil

Instructions

1. In a tall, narrow container, add the ingredients **in the following order**: egg yolks, lemon juice, vinegar (or sauerkraut juice), mustard, salt, garlic powder, and oil.
2. Place an immersion blender at the bottom of the container and hold it steady.
3. Blend on high speed without moving the blender for the first few seconds, until a thick emulsion forms.
4. Slowly raise the blender to incorporate the remaining oil.
5. Continue blending until fully emulsified and creamy.

Notes

• Far superior to store-bought—this homemade mayonnaise is delicious on its own and transforms every dish it touches.
• Use pasteurized eggs if serving to children, elderly individuals, or immunocompromised guests.
• Store in an airtight container in the refrigerator for up to 1 week.
• For a thinner mayo, reduce oil to 1¼ cups (300 ml); for thicker, chill after blending.

5.9 Kewpie-Style (Japanese) Mayonnaise

Yield: Approximately 1 cup (8–10 tablespoons)  Prep Time: 10 minutes  Total Time: 10 minutes

Description

A rich mayo with vinegar and optional dashi for extra umami.

Ingredients

• 1 cup (240 ml) neutral oil
• 2 tbsp (30 ml) Japanese vinegar or apple cider vinegar
• 1 tsp (5 g) mustard or mustard powder
• ½ tsp (3 g) salt
• ½ tsp (2 g) Hon-Dashi (*optional*)
• 3 fresh egg yolks

Instructions

1. Whisk yolks, vinegar, mustard, salt, and dashi (if using) at room temperature.
2. Slowly drizzle in oil while whisking vigorously to emulsify.
3. Adjust salt or vinegar to taste. Store refrigerated for up to 3 days.

Notes

• Use fresh eggs for food safety. If serving to children, elderly individuals, or anyone immunocompromised, consider using pasteurized eggs.

5.10 Homemade Crème Fraîche

Yield: 2 cups (16 tablespoons)  Prep Time: 5 minutes  Rest Time: 48 hours  Total Time: 48 hours 5 minutes

Description

A rich, tangy crème fraîche for sauces or desserts.

Ingredients

• 2 cups (480 ml) heavy cream
• 3 tbsp (45 ml) cultured buttermilk

Instructions

1. Combine cream and buttermilk in a jar. Stir gently.
2. Cover loosely and leave in a warm spot (70–75°F / 21–24°C) for 24 hours until thickened.
3. Stir, cover tightly, and refrigerate for another 24 hours before using.

Notes

• Store refrigerated for up to 2 weeks.
• Used in 3.2 BLT Pasta and 3.5 Salmon and Leek Pasta with Crème Fraîche.

5.11 Devonshire Clotted Cream

Yield: ~1 cup  Prep Time: 5 minutes  Cook Time: 12 hours  Chill Time: 8 hours  Total Time: 20 hours

Description

A luxurious, spreadable cream with a thick, buttery texture and delicate sweetness. Traditionally served with scones and jam, this oven-baked version captures the essence of true Devonshire clotted cream.

Ingredients

• 2 cups (475 ml) heavy cream, not ultra-pasteurized

Instructions

1. Preheat oven to 180°F (82°C). Pour the cream into a shallow glass or ceramic baking dish so that it forms a layer no deeper than 2 inches.
2. Place the dish in the oven, uncovered, and bake for 10–12 hours. The top will form a golden, wrinkled crust. Do not stir or disturb the cream during baking.
3. Carefully remove the dish from the oven, let cool at room temperature, then cover and refrigerate for at least 8 hours.
4. After chilling, skim the thick, clotted cream from the surface into a jar or container. Stir gently to homogenize if desired. Store refrigerated and use within 5 days.

Notes

• Be sure to use heavy cream that is not ultra-pasteurized for best results. Ultra-pasteurized cream often fails to form a proper “clot” and can result in a thin or separated texture.
• Used in 8.6 Devonshire Clotted Cream Fudge.
• Serve with 8.5 Apricot White Chocolate Scones for a classic pairing.
• The remaining liquid in the bottom of the pan is similar to low-fat milk or buttermilk. Use it in baking, scrambled eggs, smoothies, or soups to avoid waste.

5.12 Xiang La Jiang (Fragrant-Spicy Sauce)

Yield: Approximately ¾ cup (6–8 tablespoons)  Prep Time: 10 minutes  Total Time: 10 minutes

Description

A spicy Chinese-style dipping sauce for chicken or dumplings.

Ingredients

• 1 small handful scallions, finely chopped
• 1 tsp (5 g) minced garlic
• 2 tbsp (12 g) chili flakes
• 1 tbsp (8 g) toasted white sesame seeds
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) black or Chinkiang vinegar
• 1 tbsp (12 g) sugar
• Pinch of salt
• Pinch of white pepper
• ½ tsp (2 g) chicken bouillon powder (*optional*)
• 1 tsp (5 g) oyster sauce
• 3 tbsp (45 ml) hot neutral oil

Instructions

1. Combine all ingredients except oil in a heatproof bowl.
2. Heat oil until shimmering and pour over mixture to sizzle.
3. Stir and let sit for 5 minutes before serving.

Notes

• Adjust chili flakes for desired heat.
• Served with 2.3 Jiang You Ji (Soy Sauce Chicken).

5.13 Nước chấm (Vietnamese Dipping Sauce)

Yield: About ¾ cup  Prep Time: 5 minutes  Total Time: 5 minutes

Description

A sweet, sour, and salty Vietnamese dipping sauce commonly served with spring rolls, grilled meats, and noodle salads.

Ingredients

• 3 tbsp (45 ml) fish sauce
• 3 tbsp (45 ml) fresh lime juice
• 2 tbsp (30 ml) rice vinegar
• 3 tbsp (36 g) sugar
• 2 cloves garlic, finely minced
• 1–2 Thai chilies, thinly sliced (optional)
• ¼ cup (60 ml) warm water
• 2 tbsp (30 g) shredded carrot (optional)

Instructions

1. In a small saucepan over low heat, stir together the sugar and water until the sugar is fully dissolved.
2. Remove from heat and stir in the fish sauce, lime juice, vinegar, garlic, and chilies.
3. Let sit for 10–15 minutes before serving. Add shredded carrot, if using.

Notes

• Adjust lime juice and sugar to taste; balance is key.
• Keeps in the fridge for up to 1 week.

5.14 Pikliz (Spicy Pickled Haitian Slaw)

Yield: 1 quart  Prep Time: 20 minutes  Pickle Time: 3 days  Total Time: 3 days (hands-on: 20 minutes)

Description

A fiery, crunchy Haitian condiment made from cabbage, carrots, and Scotch bonnet peppers steeped in vinegar and lime juice. Pikliz adds acid, heat, and brightness to rich or fried dishes like Haitian Pork Griot and is a staple on Haitian tables.

Ingredients

• 2 cups thinly sliced green cabbage
• 1 medium onion, halved and thinly sliced
• 1 large carrot, peeled and coarsely grated (about 1 cup)
• ½ medium green, red, or yellow bell pepper, seeded and thinly sliced (about 1 cup)
• 2 scallions, thinly sliced
• 4 Scotch bonnet or habanero chiles, seeded and very thinly sliced (use gloves!)
• 4 garlic cloves, finely chopped
• 1¼ teaspoons kosher salt
• 12 whole black peppercorns
• 4 whole cloves
• 1½ cups cane vinegar, cider vinegar, or white vinegar
• Juice of ½ lime

Instructions

1. In a large bowl, combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns, and cloves. Toss well to distribute evenly.
2. Pack vegetables tightly into a clean 1-quart jar. Pour vinegar and lime juice over the vegetables. Press them down with a spoon to ensure they are fully submerged. Seal with a tight-fitting lid.
3. Refrigerate for at least 3 days before using. The flavor improves with time. Pikliz will keep for at least 3 weeks in the refrigerator.

Notes

• Traditionally served with Haitian Pork Griot, where its spicy acidity balances the richness of the meat.
• For milder heat, use fewer chiles or omit the seeds and membranes.
• The type of vinegar affects the flavor—cane vinegar is traditional, but cider or white vinegar work well too.

5.15 Teriyaki Marinade and Glaze

Yield: Approximately 2½ cups (enough for 4–5 lbs meat)  Prep Time: 5 minutes  Cook Time: 15 minutes  Total Time: 20 minutes

Description

A glossy, savory-sweet glaze for meats, especially grilled or seared items like salmon.

Ingredients

• 1 cup (250 ml) soy sauce
• 1 cup (250 ml) mirin
• ½ cup (125 ml) sake or dry sherry
• 1 tbsp (15 ml) rice vinegar
• ⅓ cup (75 g) brown sugar
• 1 tbsp (10 g) ginger, minced
• 3 cloves garlic, minced (1 tbsp / 10 g)

Instructions

1. Combine all ingredients in a saucepan.
2. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Let cool. Use immediately or store in the fridge for up to 2 weeks.

Notes

• Store refrigerated for up to 2 weeks.
• Used in 2.2 Pan-Seared Teriyaki Salmon.

5.16 Stir Fry Sauce

Yield: Approximately 1½ cups (12–15 tablespoons)  Prep Time: 5 minutes  Total Time: 5 minutes

Description

A bold, all-purpose sauce for quick weeknight stir fries.

Ingredients

• 4 tbsp (60 ml) rice wine vinegar
• 4 tbsp (60 g) hoisin sauce
• 4 tbsp (60 g) oyster sauce
• ¾ cup (180 ml) soy sauce
• ½ tsp (1.6 g) xanthan gum
• 1 tbsp (10 g) ginger, minced
• 1 tbsp (10 g) garlic, minced
• 4 tbsp (60 g) sriracha or chili garlic sauce
• 4 tbsp (50 g) sugar
• 1 tbsp (15 ml) sesame oil

Instructions

1. Mix all ingredients in a bowl.
2. Store refrigerated for up to 1 week.

Notes

• Shake well before using.

5.17 Sushi-su (Seasoned Sushi Vinegar)

Yield: About 1 liter (80–100 servings for sushi rice)  Prep Time: 10 minutes  Total Time: 10 minutes

Description

Seasoning for sushi rice with vinegar, sugar, and kombu.

Ingredients

• 3⅓ cups (800 ml) rice vinegar
• 1⅓ cups (300 g) brown sugar
• ⅔ cup (150 g) salt
• ¼ oz (7 g) kombu

Instructions

1. Warm vinegar, sugar, salt, and kombu over medium-low heat until dissolved. Do not boil.
2. Cool and discard kombu. Store refrigerated.

Notes

• Store refrigerated for up to 1 month.
• Used in 3.8 Sushi Rice.