Gluten-Free

8 Gluten-Free Sauces & Condiments Recipes

Drew Glover • March 17, 2015
What makes a dish go to the next level and wow your family or guests? Sauces! Sauces and Condiments can bring so much flavor to your dishes. This is the place to find those sauces and condiments that will make your dish feel like it came out of a restaurant. Try them or share your own!Moules Marinières by Vicki Higham (FBC) by Loyd Grossman
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1. Moules Marinières by Vicki Higham (FBC)
Thumbnail image for Moules Marinières by Vicki Higham (FBC)
In Round 1 of the Food Blogger Challenge, Vicki Higham shows us how to cook her own twist on the French classic moules marinières. Vicki uses the classic combination of white wine and heavy cream, but adds chili and ginger to give these mussels a wonderful and original flavor. Join Loyd Grossman in this Grokker Premium Video as he tries Vicki's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Vicki in the next round.
2. Chicken Chaap by Asma Khan (FBC)
Thumbnail image for Chicken Chaap by Asma Khan (FBC)
In Round 1 of the Food Blogger Challenge, Asma Khan shows us how to cook a traditional Indian wedding dish, chicken chaap. Her original garam masala uses the exotic and warm flavors of nutmeg, cardamom, and cloves to complement the rich flavor of the yogurt and sweet caramelised onions. Join Loyd Grossman in this Grokker Premium Video as he tries Asma's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Asma in the next round.
3. Kedgeree by Regula Ysewijn
Thumbnail image for Kedgeree: A British Classic
In Round 1 of the Food Blogger Challenge, Regula Ysewijn shows us how to cook the British classic kedgeree. Her traditional kedgeree uses the smokey flavor from the haddock, to complement the richness of the soft boiled eggs and fresh parsley. Join Loyd Grossman in this Grokker Premium Video as he tries Regula's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Regula in the next round.
4. Chicken Involtini by Sage Russell
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In Round 1 of the Food Blogger Challenge, Sage Russell shows us how to cook a delicious chicken involtini. His original twist on this Italian classic, uses a mascarpone stuffing, with rosemary, sage, and thyme, and is filled with prosciutto, which really takes this involtini to the next level. Join Loyd Grossman in this Grokker Premium Video as he tries Sage's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Sage in the next round.
5. Hot and Sour Soup with Sea Bass by Uyen Luu
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In Round 1 of the Food Blogger Challenge, Uyen Luu shows us how to cook her warming hot and sour soup with sea bass. This Vietnamese feast uses a mix of wonderful herbs and pineapple to give it its distinctive flavor combination with a delicious poached sea bass, making it perfect for a cold winter's evening. Join Loyd Grossman in this Grokker Premium Video as he tries Uyen's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Uyen in the next round
6. Rose Petal Lamb Chops by Sumayya Jamil
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In Round 1 of the Food Blogger Challenge, Sumayya Jamil shows us how to cook her amazing rose petal lamb chops. Making her own garam masala, using an exotic variety of spices including rose petals, these complex and delicious chops are perfect for any event. Join Loyd Grossman in this Grokker Premium Video as he tries Sumayya's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Sumayya in the next round.
7. Compound Butter
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Compound butter is simply butter with a variety of flavors added, and is the perfect accompaniment to a piece of grilled meat, or simply added to mashed potatoes to make them luxurious and delicious. Join Sage Russell in this Grokker Premium video, and learn how to use fresh tarragon and gorgonzola to make your compound butter truly special.
8. Sweet Balsamic Glaze
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The Chef always has this rich sweet reduction on hand. Use this to add flavour to roasted game, fowl, roasted or sauteed vegetables. Join Sage Russell in this Grokker Premium video as he shows you how to turn balsamic vinegar into the perfect thick glaze.
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