A smooth, flavorful basic recipe for Italian tomato sauce. Just like with bolognese sauce, the secret to a good sauce is a long, slow simmer.

Here’s a very simple sauce made with sesame paste (tahini) that goes beautifully with roasted vegetables like eggplant or Miznon-style whole roasted cauliflower, but also with legumes like red lentils or chickpeas.

Tartar sauce is the perfect partner for fish, cold meats like roast beef or grilled meats, or a delicious fish burger. The secret to getting it right, just like mayonnaise or rouille sauce, is to have all the ingredients at the same temperature.

Honey mustard dill sauce is a Scandinavian classic found in both Sweden and Denmark. It is the perfect partner for the famous gravlax, and for fish in general. This kosher version is parve.

Rouille is the perfect partner for your fish soup. The secret to getting it right, just like with mayonnaise, is making sure all the ingredients are at the same temperature.

After a fair number of so-so attempts and store-bought sauces that were no better, I finally found THE egg roll dipping sauce, just the way I like it. Unlike other sauces, I don’t use fish sauce (nuoc mam). It’s sweet but slightly spicy and goes wonderfully with Vietnamese egg rolls, spring rolls and imperial rolls. Let me know what you think!

Peppercorn sauce is one of the essential sauces of French cooking, served with meat and even with fish, as in this delicious recipe for tuna steak with peppercorn sauce. Today I’m sharing a dairy-free peppercorn sauce, perfect with your meat dishes, especially a roast beef.

An excellent, traditional base recipe for bolognese sauce. The secret is a long, slow simmer over low heat, because that’s what builds the flavor. Naturally kosher and meat.

Here’s a little cucumber salad you can serve on its own or as a condiment alongside salmon, cold cuts, or a green salad.

I often make pasta on Friday for lunch, with a different sauce every week (unless someone puts in a special request ^^). With spring here, I wanted to try a quick sauce with no cooking and no cheese, namely… zucchini pesto. It was a big hit: it comes together in a few minutes, it’s fresh, well balanced and goes beautifully with pasta. If you love basil and zucchini, I really recommend giving it a try!

This cashew cream is the perfect stand-in for classic crème fraîche or heavy cream. Its neutral flavor means you can use it in savory cooking as well as baking. It even works as a spread with drinks before dinner!

Here’s a different idea for using up a glut of cherries in season, or simply a bag of fruit that’s been sitting in the freezer. You can spoon them over coconut tapioca puddings, ice cream, cakes or cheesecakes.

A quick, silky caramel sauce for drizzling over cakes, cheesecakes, crêpes or ice cream.

A delicious shallot and white wine cream sauce that goes beautifully with any white fish.

Here is a basic recipe (and a childishly simple one) for breadcrumbs scented with garlic and herbs, which will give a taste of summer to your dishes. I use it for Provençal tomatoes, in cauliflower gratin, and I often sprinkle it over my sautéed green beans, a fresh green salad, or even mushrooms or fish.

A red onion jam that’s sweet without being cloying, and adds a real touch of indulgence to your dishes, especially in a goat cheese and honey quiche, with your meats, hamburgers, mushrooms or on foie gras toasts. Parve and vegan.

The best known of the Indian sauces, healthy and quick, made with yogurt, cucumber and mint. It pairs perfectly with Indian dishes like red lentil fritters.

This famous green mint and cilantro sauce is close to the one served as a starter in Indian restaurants. I swapped the traditional yogurt for a quick cashew cream, which makes it vegan and parve.