Sauces & Toppings

Ingredients

• · 4 tbsp (55 g) unsalted butter
• · ⅓ cup (70 g) packed light brown sugar
• · ½ cup (120 ml) pure maple syrup
• · 2 tbsp (30 ml) heavy cream
• · Pinch of fine salt
• · ½ tsp pure vanilla extract (verified gluten-free)

Best with

Method

1. Melt the butter in a small saucepan over medium-low heat.
2. Stir in the brown sugar and salt; cook, stirring, about 2 minutes until the sugar dissolves and the mixture looks glossy.
3. Pour in the maple syrup and cream. Bring to a gentle simmer and cook 2–3 minutes, until it lightly coats a spoon.
4. Remove from the heat and stir in the vanilla. Serve warm; it thickens as it cools.

Store: Refrigerate covered up to 1 week. Rewarm gently over low heat or in 10-second microwave bursts, stirring.

Gluten-free check: Check the vanilla label; pure maple syrup and brown sugar are naturally gluten-free.

For a thinner pour, whisk in 1 tbsp hot water.

Ingredients

• · ½ cup (115 g) unsalted butter, softened
• · 3 tbsp (60 g) honey
• · 1 tsp finely grated orange zest
• · 1 tbsp (15 ml) fresh orange juice
• · Pinch of flaky or fine salt

Best with

Method

1. Beat the softened butter with a hand mixer or wooden spoon until pale and fluffy, about 2 minutes.
2. Add the honey, zest, and salt; beat until combined.
3. Beat in the orange juice a little at a time so the butter stays smooth.
4. Spoon onto warm pancakes so it melts into the surface.

Store: Refrigerate up to 1 week or freeze up to 2 months. Soften 20 minutes at room temperature before using.

Gluten-free check: All ingredients are naturally gluten-free; use a clean grater and bowl.

Roll in parchment into a log, chill, and slice into coins for serving.

Ingredients

• · 2 cups (300 g) fresh or frozen blueberries
• · 3 tbsp (40 g) granulated sugar
• · 2 tbsp (30 ml) water
• · 1 tbsp (15 ml) fresh lemon juice
• · ½ tsp finely grated lemon zest
• · 1 tsp cornstarch mixed with 1 tbsp (15 ml) cold water (optional, verified gluten-free)

Best with

Method

1. Combine 1½ cups (225 g) of the blueberries with the sugar and water in a small saucepan.
2. Simmer over medium heat 5–6 minutes, stirring, until some berries burst and the juice turns deep purple.
3. For a thicker compote, stir in the cornstarch slurry and simmer 1 minute until glossy.
4. Remove from the heat; stir in the remaining berries, lemon juice, and zest.

Store: Refrigerate up to 5 days. Serve warm or cold; rewarm over low heat.

Gluten-free check: If using cornstarch, choose one labeled gluten-free.

Frozen berries need about 2 extra minutes; no need to thaw.

Ingredients

• · 2 cups (300 g) strawberries, hulled and quartered
• · 3 tbsp (40 g) granulated sugar
• · 1 tbsp (15 ml) water
• · 2 tsp (10 ml) balsamic vinegar (verified gluten-free)
• · Pinch of fine salt

Best with

Method

1. Combine the strawberries, sugar, water, and salt in a small saucepan.
2. Cook over medium heat 5–7 minutes, stirring, until the berries soften and release their juice.
3. Lightly crush with a fork or potato masher, leaving some pieces whole.
4. Remove from the heat and stir in the balsamic vinegar. Taste; add a few more drops if you like.

Store: Refrigerate up to 4 days. Serve warm or at room temperature.

Gluten-free check: Most balsamic vinegar is gluten-free, but check labels on flavored or glaze products. Never substitute malt vinegar.

Add the vinegar off the heat so it stays bright, not harsh.

Ingredients

• · 2 cups (300 g) pitted sweet cherries, fresh or frozen
• · 3 tbsp (40 g) granulated sugar
• · ¼ cup (60 ml) water
• · 1 tbsp (15 ml) fresh lemon juice
• · 2 tsp cornstarch (verified gluten-free) mixed with 1 tbsp (15 ml) cold water
• · 1 tsp pure vanilla extract (verified gluten-free)

Best with

Method

1. Combine the cherries, sugar, water, and lemon juice in a small saucepan.
2. Bring to a simmer over medium heat and cook 5 minutes, until the cherries soften.
3. Stir in the cornstarch slurry and simmer 1 minute, stirring, until the juices turn clear and glossy.
4. Remove from the heat and stir in the vanilla.

Store: Refrigerate up to 5 days. Rewarm gently or serve cold.

Gluten-free check: Verify the cornstarch and vanilla labels.

Sour cherries work too; increase the sugar to ¼ cup (50 g).

Ingredients

• · 2 firm apples (about 400 g), such as Honeycrisp or Granny Smith
• · 2 tbsp (30 g) unsalted butter
• · 3 tbsp (40 g) packed light brown sugar
• · ½ tsp ground cinnamon (single-spice, verified gluten-free)
• · Pinch of fine salt
• · 2 tbsp (30 ml) water or apple juice
• · 1 tsp fresh lemon juice

Best with

Method

1. Peel, core, and slice the apples about ¼ inch (6 mm) thick.
2. Melt the butter in a large skillet over medium heat. Add the apples in an even layer and cook 4 minutes, turning once, until lightly golden.
3. Sprinkle over the brown sugar, cinnamon, and salt; add the water. Cook 3–5 minutes, stirring gently, until the apples are tender but hold their shape and the juices turn syrupy.
4. Stir in the lemon juice and serve warm.

Store: Refrigerate up to 4 days. Rewarm in a skillet with a splash of water.

Gluten-free check: Choose plain ground cinnamon rather than a spice blend, or verify the blend.

Dairy-free: use coconut oil or a verified gluten-free plant butter.

Ingredients

• · 1½ cups (250 g) ripe mango, diced (about 1 large mango)
• · 2 tbsp (30 ml) fresh lime juice
• · ½ tsp finely grated lime zest
• · 1–2 tbsp (20–40 g) honey or maple syrup, to taste
• · 2–4 tbsp (30–60 ml) water

Best with

Method

1. Place the mango, lime juice, zest, and 1 tbsp sweetener in a blender.
2. Blend until completely smooth, adding water a tablespoon at a time until it pours.
3. Taste and add more sweetener if the mango is tart.
4. For an extra-silky sauce, press through a fine sieve.

Store: Refrigerate up to 3 days. Stir before serving.

Gluten-free check: Naturally gluten-free; use a clean blender.

Thawed frozen mango works well and is often sweeter out of season.

Ingredients

• · ½ cup (120 ml) heavy cream
• · 2 tbsp (30 ml) milk
• · 2 tbsp (25 g) granulated sugar
• · 2 tbsp (10 g) unsweetened cocoa powder (verified gluten-free)
• · 3 oz (85 g) dark chocolate, 60–70%, chopped (verified gluten-free)
• · Pinch of fine salt
• · ½ tsp pure vanilla extract (verified gluten-free)

Best with

Method

1. Whisk the cream, milk, sugar, cocoa, and salt in a small saucepan until smooth.
2. Heat over medium-low, whisking, until steaming and just beginning to bubble at the edges. Do not boil hard.
3. Remove from the heat, add the chocolate, and let stand 1 minute.
4. Whisk until glossy and smooth, then stir in the vanilla.

Store: Refrigerate up to 1 week. Rewarm over low heat, stirring, or microwave in 15-second bursts.

Gluten-free check: Chocolate and cocoa can be processed with gluten-containing products; choose labeled gluten-free brands.

Dairy-free: use full-fat coconut milk in place of the cream and milk, with dairy-free chocolate.

Ingredients

• · ¾ cup (100 g) raw hazelnuts
• · 3 oz (85 g) dark chocolate, chopped (verified gluten-free)
• · ¾ cup (180 ml) whole milk
• · 2 tbsp (40 g) honey or maple syrup
• · 1 tbsp (5 g) unsweetened cocoa powder (verified gluten-free)
• · ¼ tsp fine salt

Best with

Method

1. Toast the hazelnuts on a baking sheet at 350°F (175°C) for 10–12 minutes, until fragrant and the skins crack.
2. Wrap in a clean towel and rub to remove most of the skins. Cool 5 minutes.
3. Blend the hazelnuts in a food processor or high-speed blender 2–4 minutes, scraping down, until they become a loose paste.
4. Warm the milk until steaming; pour over the chocolate and let stand 1 minute, then stir smooth.
5. Add the chocolate mixture, honey, cocoa, and salt to the hazelnut paste and blend until smooth. Loosen with warm milk if needed.

Store: Refrigerate up to 5 days. It thickens when cold; rewarm gently and stir.

Gluten-free check: Contains tree nuts. Buy hazelnuts packed in a gluten-free facility where possible; verify chocolate and cocoa.

A thicker version makes a spreadable filling for Martabak Manis.

Ingredients

• · ¾ cup (150 g) granulated sugar
• · 3 tbsp (45 ml) water
• · ½ cup (120 ml) heavy cream, at room temperature
• · 3 tbsp (40 g) unsalted butter, cubed
• · ½–¾ tsp flaky sea salt
• · ½ tsp pure vanilla extract (verified gluten-free)

Best with

Method

1. Safety first: caramel reaches well over 300°F (150°C) and burns instantly. Use a heavy, light-colored saucepan at least 2 quarts (2 L), long sleeves, and a long-handled whisk; keep children and pets away.
2. Combine the sugar and water in the pan. Cook over medium heat without stirring, swirling gently, until the syrup turns a deep amber, 8–10 minutes.
3. Remove from the heat. Standing back, slowly pour in the cream; it will bubble up violently and steam.
4. Whisk until smooth, then whisk in the butter, salt, and vanilla.
5. Cool at least 10 minutes before serving; never taste hot caramel from the spoon.

Store: Refrigerate up to 2 weeks. Rewarm over low heat or in short microwave bursts.

Gluten-free check: Naturally gluten-free; verify the vanilla.

If the sugar crystallizes, add 2 tbsp water and gently heat until it dissolves, then continue.

Ingredients

• · ½ cup (120 ml) heavy cream
• · ¼ cup (60 ml) freshly brewed espresso or strong coffee
• · 2 tbsp (25 g) brown sugar
• · 3 oz (85 g) dark chocolate, 60–70%, chopped (verified gluten-free)
• · Pinch of fine salt

Best with

Method

1. Heat the cream, espresso, brown sugar, and salt over medium-low heat, stirring, until steaming.
2. Remove from the heat, add the chocolate, and let stand 1 minute.
3. Whisk until smooth and glossy.
4. Serve warm; it sets slightly as it cools.

Store: Refrigerate up to 1 week. Rewarm gently, stirring.

Gluten-free check: Plain brewed coffee is gluten-free; avoid flavored instant coffees unless labeled gluten-free.

Use decaf espresso for an evening dessert.

Ingredients

• · 3 large eggs
• · ½ cup (100 g) granulated sugar
• · ⅓ cup (80 ml) fresh lemon juice (2–3 lemons)
• · 1 tbsp finely grated lemon zest
• · 4 tbsp (55 g) unsalted butter, cubed
• · Pinch of fine salt

Best with

Method

1. Whisk the eggs, sugar, lemon juice, zest, and salt in a heatproof bowl or small heavy saucepan until smooth.
2. Cook over a pan of barely simmering water (or very low direct heat), whisking constantly, 6–10 minutes.
3. Egg safety: cook until the curd thickens enough to coat a spoon and reaches 160°F (71°C) on an instant-read thermometer.
4. Remove from the heat and whisk in the butter a few cubes at a time. Strain through a fine sieve.
5. Press plastic wrap onto the surface and refrigerate at least 2 hours until set. Keep chilled; do not leave out more than 2 hours.

Store: Refrigerate in a clean jar up to 1 week or freeze up to 2 months. Serve cold; do not reheat.

Gluten-free check: Naturally gluten-free.

Fold ½ cup curd into 1 cup whipped cream for a light lemon mousse topping.

Ingredients

• · 1 cup (240 g) plain whole-milk Greek yogurt
• · 2 tbsp (40 g) honey or maple syrup
• · 1 tsp pure vanilla extract (verified gluten-free)
• · 2–3 tbsp (30–45 ml) milk
• · Pinch of fine salt

Best with

Method

1. Whisk the yogurt, honey, vanilla, and salt until smooth.
2. Whisk in milk a tablespoon at a time until it falls from a spoon in a thick ribbon.
3. Taste and adjust sweetness.
4. Serve chilled.

Store: Refrigerate up to 4 days. Stir before serving.

Gluten-free check: Choose plain yogurt; flavored yogurts and granola mix-ins can contain gluten.

Dairy-free: use a plain coconut or almond yogurt labeled gluten-free.

Ingredients

• · 4 oz (115 g) cream cheese, softened
• · ¼ cup (30 g) powdered sugar (verified gluten-free)
• · ¼–⅓ cup (60–80 ml) milk
• · ½ tsp pure vanilla extract (verified gluten-free)
• · 1 tsp fresh lemon juice

Best with

Method

1. Beat the cream cheese until smooth and lump-free.
2. Beat in the powdered sugar, vanilla, and lemon juice.
3. Add milk a little at a time, whisking, until pourable.
4. Drizzle over warm pancakes.

Store: Refrigerate up to 4 days. Whisk in a splash of milk to loosen.

Gluten-free check: Powdered sugar sometimes contains starch; confirm it is labeled gluten-free.

Add a pinch of ground cinnamon for Mexican Hotcakes.

Ingredients

• · 1 can (13.5 oz / 400 ml) full-fat coconut milk, chilled overnight
• · 1–2 tbsp (10–15 g) powdered sugar (verified gluten-free) or maple syrup
• · 1 tsp finely grated lime zest
• · 1 tsp fresh lime juice

Best with

Method

1. Open the chilled can without shaking and scoop out the thick cream that has risen to the top. Save the liquid for smoothies.
2. Whip the coconut cream with a whisk or hand mixer 2–3 minutes until soft and spoonable.
3. Whisk in the sugar, lime zest, and lime juice.
4. Serve chilled.

Store: Refrigerate up to 4 days; it firms when cold, so whisk briefly before serving.

Gluten-free check: Check coconut milk for additives and verify the powdered sugar.

Inspired by Southeast Asian coconut-and-citrus pairings; not a traditional national sauce.

Ingredients

• · 1 cup (240 g) plain Greek yogurt
• · 2 tbsp fresh dill, finely chopped
• · 1 tbsp (15 ml) fresh lemon juice
• · ½ tsp finely grated lemon zest
• · 1 small garlic clove, finely grated
• · ¼ tsp fine salt, plus more to taste
• · Black pepper

Best with

Method

1. Stir together the yogurt, dill, lemon juice, zest, and garlic.
2. Season with salt and pepper.
3. Rest 10 minutes so the garlic mellows and the dill flavors the sauce.
4. Loosen with 1–2 tbsp water if you want a drizzle rather than a dollop.

Store: Refrigerate up to 3 days.

Gluten-free check: Naturally gluten-free; use plain yogurt.

Excellent with smoked salmon on blini.

Ingredients

• · 2 red bell peppers, halved and seeded
• · 2 ripe plum tomatoes, halved
• · 3 garlic cloves, unpeeled
• · 2 tbsp (30 ml) extra-virgin olive oil
• · ½ tsp fine salt
• · ½ tsp smoked paprika (single-spice, verified gluten-free)
• · 1–2 tsp red wine vinegar
• · Water as needed

Best with

Method

1. Heat the oven to 425°F (220°C). Toss the peppers, tomatoes, and garlic with 1 tbsp oil on a lined sheet pan.
2. Roast 25–30 minutes, until the pepper skins blister and char in spots.
3. Cool slightly, then squeeze the garlic from its skins and peel off any loose pepper skin.
4. Blend everything with the remaining oil, salt, paprika, and 1 tsp vinegar until smooth, adding water to reach a pourable consistency.
5. Taste; adjust salt and vinegar.

Store: Refrigerate up to 5 days or freeze up to 3 months. Serve warm or at room temperature.

Gluten-free check: Verify the paprika and vinegar; never use malt vinegar.

Add a pinch of chili flakes for heat alongside uttapam.

Ingredients

• · 1 cup (240 ml) whole milk, divided
• · 1 tbsp (8 g) cornstarch (verified gluten-free)
• · 1 tbsp (15 g) unsalted butter
• · 1½ cups (150 g) sharp cheddar, freshly grated
• · ¼ tsp dry mustard powder (verified gluten-free)
• · Pinch of cayenne
• · Salt to taste

Best with

Method

1. Whisk 3 tbsp of the cold milk with the cornstarch until smooth.
2. Heat the remaining milk and butter in a saucepan over medium heat until steaming.
3. Whisk in the cornstarch mixture and simmer 1–2 minutes, whisking, until thickened.
4. Reduce the heat to low. Add the cheese a handful at a time, stirring until melted before adding more. Do not boil.
5. Stir in the mustard and cayenne; season with salt.

Store: Refrigerate up to 4 days. Rewarm over low heat with a splash of milk, stirring.

Gluten-free check: Grate your own cheese: pre-shredded cheese can contain anti-caking agents, so check labels. A Petley Grain Gluten-Free All-Purpose Flour version is a separate formula that has not been tested; do not swap it 1:1 for cornstarch.

Stir in sliced scallions to serve with okonomiyaki or boxty.

Ingredients

• · 3 tbsp (45 ml) certified gluten-free tamari
• · 2 tbsp (30 ml) unseasoned rice vinegar (verified gluten-free)
• · 1 tbsp (15 ml) water
• · 1 tsp toasted sesame oil
• · 1 tsp honey or sugar
• · 1 tsp freshly grated ginger
• · 1 scallion, thinly sliced
• · ½ tsp toasted sesame seeds

Best with

Method

1. Whisk the tamari, rice vinegar, water, sesame oil, and honey until the honey dissolves.
2. Stir in the ginger, scallion, and sesame seeds.
3. Rest 10 minutes before serving so the ginger infuses.

Store: Refrigerate up to 1 week; add the scallion fresh before serving.

Gluten-free check: Tamari is not automatically gluten-free; buy one certified gluten-free. Never use conventional soy sauce. Verify the rice vinegar and sesame oil.

A modern Chinese-inspired dip, not a traditional national recipe. Add chili crisp (verified gluten-free) for heat.