Vegan mayonnaise
A mayonnaise made with the cooking liquid from canned chickpeas, known as aquafaba. It has all the flavor, texture and creaminess of regular mayonnaise but without any eggs or dairy.
Sauces, dressings, marinades and pastes used as condiment for other dishes.
A mayonnaise made with the cooking liquid from canned chickpeas, known as aquafaba. It has all the flavor, texture and creaminess of regular mayonnaise but without any eggs or dairy.
A great sauce for roast duck, goose or venison with the flavor of Port wine and five spice powder. East meets West.
This sauce goes well with many dishes. Made from roasted sesame seeds, it adds a rich nutty flavor to dishes like sushi, noodles, rice, cooked vegetables and salads.
Yangyeom sauce is used to flavor cold noodles, but it can also be used as a dip or seasoning to add flavor to fried dishes like chicken or shrimp.
A scrumptious salad that's unbelievably easy to prepare and keeps well in the fridge.
A traditional beet salad that is very popular and served in all sort of parties and holidays.
This gravy goes great with our previously posted cheese poutine recipe.
Savory, succulent and spicy way to cook chicken, meat, fish, seafood, eggs and vegetables.
A French sauce to accompany cooked lobster, prawns, crab and other shellfish.
A classic dressing for all types of salads that can double as a marinade for meat. This is a vinaigrette with parsley, basil, and oregano, garlic and, to taste, a little lemon juice.