Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try perking up anything that uses mayo.
This Malawi curry powder blend is the hottest curry powder we found in Africa, although some pastes like berbere might top it on the heat scale.
This creamy sauce delivers a double punch, from the horseradish and the habanero chile. Serve it as an accompaniment to grilled salmon or poached fish.
No matter what it’s called, or what part of the Southwest it’s from, the Salsa with Six Names will always triumph over bottled salsas for tostadas, as a taco sauce, or a relish for meats.
Jamaican jerk seasoning has spread throughout the Caribbean and is not just limited to Jamaica, obviously. This one not only works very well with pork or chicken, it’s also tasty on grilled fish.
Horseradish is certainly not limited to prime rib, as evidenced by this avocado sauce recipe. According to Ron Smith of Smith and Smith, this is a great sauce to use both hot and cold.
This Creole sauce, similar to that served at the world renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery.