Silky sauce of eggs, hard cheese, cured pork and black pepper. A rich, creamy sauce that relies on the emulsion of eggs and cheese with pasta cooking water rather than cream.

A glossy, sweet, and savory glaze made from soy sauce, mirin, sake, and sugar. Brings deep umami and caramelization to grilled foods.

A basic brown sauce and one of the five French mother sauces. Deep, robust, and complex, it serves as the starting point for demi-glace.

Rich, slow-cooked meat sauce from Bologna. A deep, complex sauce that develops flavor over hours of gentle simmering, with meat as the star ingredient rather than tomatoes.

A rich, buttery, and slightly tangy emulsion of egg yolks, melted butter, and lemon juice. One of the five French mother sauces.

A creamy, nutty, and savory-sweet dipping sauce made from ground toasted sesame seeds.

Simple tomato sauce with garlic, olive oil and herbs, perfect for pasta, pizza and dipping. Authentic marinara balances the acidity of tomatoes with the aromatics of herbs and garlic.

Classic white sauce made from roux and milk. A silky, versatile mother sauce that forms the base of countless dishes, from lasagna to gratins.

A fragrant, complex, and relatively mild curry paste featuring warm, sweet spices like cardamom, cinnamon, and cloves.

Mild, fragrant, and deeply savory curry paste characterized by fresh turmeric, dried spices, and a gentle heat.

Rich, nutty, and mildly spicy curry paste characterized by the addition of roasted peanuts and a slightly sweeter profile.

Fresh basil sauce with pine nuts, garlic, Parmesan and olive oil. A vibrant, uncooked sauce that brings bright, herbaceous flavors to any dish.