Rouille (French Provençal Saffron and Garlic Sauce)
Rouille is the fiery, saffron-tinted garlic sauce that belongs on top of bouillabaisse, though it's just as good spread on grilled bread or fish....
Pistou (Provençal Basil and Garlic Sauce)
Pistou is Provence's version of pesto, just basil, garlic, and olive oil pounded into a bright green paste, with no pine nuts or cheese...
Salmoriglio (Sicilian Olive Oil, Lemon and Oregano Sauce)
Salmoriglio is Sicily’s go-to sauce for grilled fish, swordfish, and lamb: just olive oil, lemon, garlic, and oregano whisked together until it turns pale...
Ezme (Turkish Spicy Tomato and Walnut Relish)
Ezme is a finely chopped Turkish relish of tomato, onion, and walnuts, sharpened with pomegranate molasses and Aleppo pepper. It is served alongside grilled...
Chermoula (Moroccan Herb and Spice Sauce for Fish)
Chermoula is a vibrant Moroccan marinade and sauce built from fresh herbs, garlic, and warm spices, traditionally used to flavor grilled or baked fish....
Shatta (Egyptian Fresh Chili Sauce)
Shatta is Egypt's everyday hot sauce — a bright, garlicky blend of fresh and dried chilies that shows up on nearly every table alongside...
Chraimeh (Libyan-Israeli Spicy Tomato Sauce)
Chraimeh is a bold, garlicky tomato sauce built on North African spices, brought to Israel by Libyan Jewish immigrants and now a fixture at...
Amba (Iraqi-Israeli Pickled Mango Sauce)
Amba is a tangy, turmeric-yellow pickled mango sauce that traveled with Iraqi Jewish immigrants to Israel, where it's now a staple drizzle on sabich...
Muhammara (Syrian Roasted Red Pepper and Walnut Dip)
Muhammara is a smoky-sweet Syrian dip of roasted red peppers, walnuts, and pomegranate molasses, blended into something between a sauce and a spread. It's...
Harissa
This fiery North African chili paste built from smoky roasted peppers and warm spices adds instant depth to soups, stews, or a simple drizzle...