Condiment

Sichuan chili oil

Fiery in the mouth and fiery in appearance, this infused oil is flavored by Sichuan peppercorns, ginger, garlic, bay leaves, onion, star anise, cumin and Chinese five-spice powder. Use it for dipping, drizzling, or as the base for chili sauces.

Cook time: 20

Servings: 1 cup

Fresh mushroom gravy

Butter, flour, salt, pepper, a little Worcestershire sauce, good quality bone broth and fresh button mushrooms are all you need. No drippings. No deglazing. This gravy makes a lovely accompaniment to fried chicken, grilled pork and oversized burger steaks.

Cook time: 30

Servings: 4 cups

Onion gravy

Lots of onion, a dark roux, the best vegetable broth and a drizzle of Worcestershire sauce. These are what it takes to make the tastiest onion gravy. Serve with meat, chicken or just plain mashed potatoes.

Cook time: 22

Servings: 3 cups

12-minute Hollandaise sauce

One of the Mother Sauces in French cuisine, Hollandaise sauce is an emulsion of egg yolks, melted butter and lemon juice.

Cook time: 0

Servings: 1 cup

No-cook Thai-style mango chili sauce

Puree ripe mangoes with chilies, ginger, shallot and cilantro, then stir in fish sauce and coconut milk to make a sweet-spicy dipping sauce for fried or grilled chicken, meat or seafood.

Cook time: 0

Servings: 2 cups