Condiment – ZachEats

White Pizza Sauce (Quick & Easy)

This White Pizza Sauce is essentially an easy garlic alfredo. It comes together in about 5 minutes and is our family’s favorite served over homemade Pizza Crust! You’ll be surprised how easy it is to make a batch of pizza sauce for your next pizza party and it keeps really well in the fridge.

Papa John’s Style Garlic Butter Dipping Sauce

This thick, savory sauce is inspired by Papa John’s breadstick-dipping sauce. But this one is made with real butter, so it tastes even more delicious.

Tony Gemignani’s Hand-Crushed Tomatoes

One of my secrets to making a really great chunky sauce with lots of flavor is to add some hand-crushed peeled tomatoes. But I don’t mean just tomatoes you squish between your hands. That’s okay for sauces that simmer for hours. But for a fresher sauce like this, I pull out the stems, seeds, and […]

Dry-Roasted Tomatoes in Olive Oil

These dry roasted tomatoes in olive oil are a great way to use up an abundance of summer cherry tomatoes while creating a perfect component to use in a few meals throughout the week. Enjoy them as a sauce, spread, dip, or flavor boost to other meals. For a standard tomato confit, the tomatoes […]

Ají Amarillo (Peruvian Yellow Chile Sauce)

Zippy ají sauces are mandatory with pollo a la brasa, and they’re not just for the chicken: Peruvians also pour them all over the salad and fries that share the plate. This one is mayonnaise-based and bolstered with gutsy seasonings such as garlic, ají amarillo paste, lime, and huacatay paste.

Ají Verde (Peruvian Green Chile Sauce)

Nacho Cheese Sauce

Sure, you could just pop the top on a jar of store-bought nacho cheese sauce, but what’s the fun in that? Even more importantly, what control does that give you? Not much: You can’t choose what kinds of cheese go into the sauce, nor how spicy it is, and whether you add pickled jalapeños or […]

Agrodolce Red Onions

Italian sweet and sour onions—called cipolline agrodolce—typically are small whole onions simmered with sugar and vinegar. But Ristorante Barbieri in Calabria uses sliced tropea onions, a variety that is a specialty of the region. We apply their technique to standard supermarket red onions. The slices are cooked briefly—just about 15 minutes—to soften them slightly. They […]

Italian Dressing

Learn how to make this delicious classic homemade Italian dressing recipe that is bursting with cheese and herb flavors!Growing up my dad used to marinate just about everything in Italian dressing and gosh was it so delicious. If you’re a big marinade fan, then definitely try this dressing out on my T-Bone steak or Chicken […]

Caramelized Onions

We started our caramelized onions in a covered nonstick skillet over high heat with ¾ of a cup of water. The water and steam helped the onions quickly soften. Then we removed the lid, lowered the heat to medium-high, and pressed the softened onions into the bottom and sides of the skillet to allow for […]

White Mustard Sauce

This sweet, savory sauce packs a mild punch. To achieve the creamy texture and bracing mustardy bite of the white mustard sauce served in Japanese steakhouses, we added spicy dry mustard and earthy toasted sesame oil to a base of rich heavy cream and savory soy sauce. Whisking the sauce vigorously until it was lightly […]

Spicy Mayonnaise (Yum-Yum Sauce)

To achieve the rich, savory flavor of the spicy mayonnaise served in Japanese steakhouses, we added a tablespoon each of melted butter and umami-rich red miso. A bit of tomato paste added even more savory-sweet depth while paprika and cayenne amped up the spice, creating the perfect sauce to accompany our Japanese Steakhouse Steak and […]

Salsa Roja

Salsa roja is one of the most well-known condiments in Mexican cuisine. For our Salsa Roja, we microwaved tomatoes and drained off their liquid for more concentrated flavor. Adding both a jalapeño and red pepper flakes gave the salsa a spicy backbone. Fresh cilantro and tangy lime juice brightened up the mix. Served warm, […]