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Listen up, folks! If you wanna be a successful cook or chef, you gotta know how to whip up a killer variety of sauces and condiments. None of that bland meal nonsense, we’re talkin’ excitement here! And let me tell ya, gravy made from meat drippings is like a goldmine of nutrition, my friends.

Now, these sauces and condiments lists might sound fancy, but fear not! I got a couple of simple rules that’ll turn any recipe into a triumph. Remember this, it’s as easy as pie: if it’s dark, use flour; if it’s light, use starch. Of course, there’s always exceptions. Just think about the heavenly texture of good ol’ country gravy – that’s the work of flour. Now, picture a mouthwatering teriyaki sauce. That luscious texture is all thanks to corn or rice starch.

For those who like to use flour, here’s the deal. You gotta mix that flour and butter together in a pan over low heat. Keep stirrin’ until you reach a crumbly dough-like consistency. That’s what we call rue, my friends. Now, anytime you’re makin’ sauce, you can add little bits of rue into the mix and watch as that butter and flour dissolve without a clump. And hey, you can even season that rue if you wanna get fancy.

Corn or rice starch, on the other hand, needs to be dissolved in some cold liquid. Get a separate container, my friends. Once you’ve got all your sauce ingredients in the pot, pour that cold dissolved starch into the hot mixture and give it a good stir until it starts boiling. That’s when the magic happens, folks. Your sauce will start thickening up. Just remember to turn off the heat ’cause that starch ain’t done yet – it’ll keep expandin’ and thickening things up.

Now, go ahead and try out these techniques on your favorite sauces. You be the judge of the results, my friends.

Now, let’s not forget about those party dips, folks. We gotta have ’em on our sauces and condiments lists. Roasted garlic is the name of the game here. It’s quick, easy, and downright tasty. Grab a whole bulb of garlic and wrap it up in some foil. Pour on some olive oil and seal up that foil tight. Pop that bad boy in a preheated 400 degree oven until the air is filled with that irresistible aroma of garlic. Then just squeeze that garlic right out of its cloves and mix it into any party dip concoction. And for a healthier twist, why not experiment with different bean pastes, garlic, herbs, and a splash of lemon juice or apple cider vinegar to keep things moist and flavorful?

Last but not least on our sauces and condiments lists, we got a sauce that’s takin’ over the world, my friends – peanut curry sauce. Believe me when I say this stuff is simple and easy on the wallet. All ya gotta do is heat up a tablespoon of sesame or any other oil in a skillet. Toss in a tablespoon of freshly chopped garlic, ginger root, and cilantro. Sprinkle in some chopped basil and throw in a Thai chili pepper or a pinch of red pepper flakes. Keep that heat on low until all those fragrant ingredients start singin’. Then, add two tablespoons of soy sauce, one tablespoon of lime juice, and turn up the heat to medium. Stir it all up for a couple of minutes, my friends. Now, here’s the secret ingredient: a tablespoon of peanut butter and a teaspoon of curry paste. Keep stirrin’ until it’s smooth as silk. Finally, pour in two cups of water, crank up the heat, and let that peanut butter work its magic to thicken up your sauce. Serve it over rice, meat, or even in a soup. Trust me, folks, this is a meal that’ll leave your taste buds beggin’ for more!

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Ihab Salloum