Sauces, Rubs & Condiments

The best meats, poultry, and game need little adornment. Here are a few of our favorite recipes for sauces, rubs, and condiments.

24 results
bacon-jam-recipe

Bacon Jam

by D'Artagnan

Bacon jam is a sweet & salty condiment that’s excellent on burgers, used like chutney with grilled and roasted meats, or just slathered on your favori...

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black-truffle-infused-honey-recipe

Truffle Honey

by D'Artagnan

This is a brilliant way to use up remnants of black winter or burgundy truffles. Truffle infused honey is wonderful drizzled over cheese, with charcut...

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chive-butter-recipe

Chive Butter

by Marcus Samuelsson

It doesn't get any fresher than this! A pat of Chef Marcus Samuelsson's home-churned compound butter is a wonderful finish for any of our meats right ...

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creme-de-marrons-recipe

Crème de Marrons

by D'Artagnan

A common snack in France, crème de marrons can be hard to find stateside but it’s incredibly easy to make with our ready-to-use-chestnuts. The addicti...

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foie-gras-butter-recipe

Foie Gras Butter

by D'Artagnan

This recipe is adapted from Jennifer McLagan’s excellent cookbook, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Try it spread on ...

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garlic-confit-recipe

Garlic Confit

by Ariane Daguin

D’Artagnan founder Ariane Daguin shares her super simple recipe for garlic confit, an ingredient that she says is always in her refrigerator, preserve...

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