As our vibrant cookware can be the final touch of color to your kitchen, so can you add a final burst of flavor to your culinary creations with sauces, spreads and condiments. These finishing touches turn an easy meal from boring to wow, elevating simple recipes with ease. With an endless variety of categories and recipes to choose from, we’ve rounded up some of our favorite sauces, spreads and condiments. Each one is an element you can utilize to complete and elevate every recipe.
Chimichurri
Verdant chimichurri is a bright choice for grilled meats, seared fish, fresh vegetables and more. Vinegar, peppers and green herbs are combined for a tangy contrast and fresh hit of flavor. The classic South American version of this sauce is made with parsley and oregano, but feel free to mix it up with any fresh from the garden herbs. The sauce is good for a few days in the fridge so make a double batch during grilling season (both indoors and out) and drizzle away.
Shop: Signature Square Skillet Grill Get the Recipe: Grilled Flank Steak with Chimichurri
Savory Jam
Not all jam has to be sweet. This savory version, made with shallots, balsamic, a touch of brown sugar and fresh thyme, is an indulgent addition to burgers, sandwiches or even a cheese plate. Sliced shallots are cooked down in a Saucepan until they are thick and jammy, seasoned with salt, then the tangy condiment is chilled and kept in the fridge so it’s ready at a moment’s notice. We love the subtle flavor of shallots but you could also try this recipe with any white, red or sweet onion you have on hand.
Shop: Signature Saucepan Get the Recipe: Balsamic Shallot Jam
Mole Sauce
Moles are a staple of Mexican cuisine, used as finishing sauces on a final dish as well as a marinade or an ingredient in a recipe. This complex sauce traditionally starts with dried chiles that are simmered low and slow with a blend of spices, nuts, vegetables and sometimes chocolate to develop flavor. But in our 20-minute version, tahini, cocoa powder and dried spices lend a complex depth to dried chili powder that tastes like it simmered for hours in a Dutch Oven. Combined with roasted turkey, it makes a delicious filling for empanadas, but you can also layer on enchiladas, stuffed peppers or a simple roasted chicken.
Shop: Oval Dutch Oven Get the Recipe: Turkey Mole Empanadas with Cilantro Cream
Homemade Caramel Sauce
Caramel is elevated to another level in this sweet sauce with a nuanced, smoky flavor and the depth of flavor is worth the few extra steps. Thick and rich, it’s perfect for cookies, ice cream, waffles and even stirred in coffee. Making homemade caramel may seem intimidating at first, but all you need is a Skillet or Fry Pan and a Silicone Spatula or Spoon. Our recipe keeps for a couple weeks in the fridge, simply reheat in a saucepan until it’s drizzling consistency.
Shop: Non-stick Metal Bakeware Get the Recipe: Chocolate Chunk Cookies with Smoky Salted Caramel
Remoulade
A must-have sauce for fresh seafood, remoulade is a creamy, tangy and lush staple in restaurants and home kitchens alike. Originally a French creation, this mayonnaise-based condiment typically includes finely chopped pickles, Cajun seasoning, mustard, hot sauce and sometimes fresh herbs. More complex than tartar sauce and easier to whip up than a béarnaise, it’s easy to stir together in a Mini Cocotte and have on hand to spread on a po boy, drizzle on a crab cake or serve alongside sauteed shrimp.
Shop: Signature Braiser Get the Recipe: Garlic Shrimp with Corn Salad and Remoulade
Homemade Hot Sauce
Fresh, vibrant and colorful hot sauce always tastes better when it’s homemade. This balanced hot sauce blend is a spicy mix of habaneros and chiles tempered by the sweetness of onion and a smooth drizzle of olive oil. Tangy tomatoes and apple cider vinegar round out the flavor. It will brighten and add zing to any dish, whether as an ingredient in a recipe or as a condiment at the table. Simmer a big batch in a large Dutch Oven or Chef’s Oven, puree, then transfer to containers to store chilled for up to two weeks.
Shop: Signature Chef’s Oven Get the Recipe: Vibrant Hot Chile Sauce
Fruit Compote
A jack of all trades, compotes play well in both sweet and savory applications. Typically a combination of dried fruits, spices and herbs, they are a beautiful complement to cheeses, roasted meats or desserts. This dried fruit recipe couldn’t be simpler; the ingredients are all cooked, stored and served in versatile stoneware Mini Cocottes. Try it with one of your favorite recipes or serve alongside Baked Ricotta and Roasted Garlic for an impressive cheese course.
Shop: Mini Round Cocotte Get the Recipe: Baked Ricotta with Dried Fruit Compote and Roasted Garlic
