A unique and delicious, sweet-and-savory condiment that pairs perfectly with foie gras from my friend Caroline.

This sauce perfectly suits the Grilled Duck Breast recipe.

This is a British recipe to which I made a few changes to suit my personal taste. Very easy to prepare, you just need a five-hour marinating time for the carrots. With a food processor, the dip will be ready in no time.

Using chutney is common in Great Britain, but this condiment originates from India. I do love this sweet and sour dressing made of fruits, vegetables, sugar, vinegar, and spices.

Traditionally served with venison, meat, or grilled fish, this chutney is also excellent with shrimp, lamb, or chicken curries.

The most difficult part in this recipe is to have a ripe avocado …then, it’s only a matter of putting your talent at work and enjoy the Guacamole!

Fondue de poireaux is a common side-dish in France. Due to the delicate taste of leeks, it goes well with a wide variety of main dishes. Placing your fish fillet or your scallops on a bed of leek fondue is simply sublime! It takes no time to prepare, …

This dressing is ideal when served with fish and potatoes and it is incredibly easy to make. You will need a food processor.

Champagne and shallots are the prime ingredients used in this recipe to flavour this butter sauce. White wine is also often used in this classic French cuisine recipe too … Don’t hesitate to try it!

Use it with Indian food and Catherine’s Bhel Puri. You can buy tamarind in many forms. Here I use the pure block of pulp and seed.

May be frozen. Quick and easy to prepare.

This Nuoc Mām sauce can be kept for three to four weeks in a sealed container in the refrigerator. You can use it with my spring rolls recipe for example.

Tzatziki is a classic Greek Mezzé made from yogurt, cucumber, garlic, olive oil, and fresh dill. This recipe is served cold and can be kept in the refrigerator several days. It is super easy to prepare.

Hummus is a traditional middle eastern dish. It is traditionally served as a dip with Lebanese or Pita bread. I like to remove the chickpea skin, and if you choose to do so, it will take twice as long to prepare, unless you get some …