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Condiments

A.1. Steak Sauce

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A.1. Steak Sauce is a brown sauce that is runnier and fruitier than other brown sauces The ingredients include orange peel and raisins. A.1. sauce is now no longer generally available in Britain, except at specialty shops that carry American foods, at prices that would make North American eyes pop — around £4.50 – £7.00…

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Achar

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Achar is the name in India for “pickle relishes.” Just as there are many different types of pickle relishes in the West, so there are many different types of Achar made in India. Many families have their own prized recipes. Achars are spicy relishes, though some will be hotter and some will be milder. Some…

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Adjika

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Adjika is a condiment from the western part of the country of Georgia. It is a thick, hot red paste used in cooking. It’s added to soups, borschts and sauces, stirred into cooked beans, and used as a barbeque sauce on meats. It’s made from tomatoes, hot red peppers, salt, oil and garlic. Flavouring includes…

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Adobado

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“Adobado” is the adjective in Spanish used to describe dishes marinated or cooked in Adobo sauce. Examples of dishes included lomo adobado (marinated pork loin), chamorro adobado (marinated pork shank), conejo adobado (marinated rabbit), pollo adobado (marinated chicken), etc. Language Notes On rare occasions, mis-spelt by English speakers as “Adabado.”

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Adobo Sauce

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There are two different kinds of Adobo Sauce; one is Mexican and the other is Filipino. Both versions have a common base of something acidic such as vinegar, garlic and peppercorns. Mexicans go on to add chiles (often ancho chiles) and herbs; the Filipino version goes on to add soy sauce. Some Filipinos will also…

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Aemono

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Aemono is a Japanese cooking term that can refer either to an uncooked sauce used as a salad dressing, or to the salad itself made with it. As a dressing, it’s a thick dressing (often based on puréed tofu) to coat the food items in a salad. When used to refer to the entire salad…

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Agrodolce

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“Agrodolce” means literally “sour and sweet” in Italian. In Italian cooking, the term refers to a sauce, usually based on vinegar and sugar, with wine added, and often onions. It can be very chunky and so full of ingredients it almost appears to be a relish; or it can be a thin sauce. In fact,…

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Aillade

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Aillade is a very thick sauce based on a purée of garlic. Walnut kernels are blended with garlic, walnut oil is added, then seasoned with salt to taste. You can do this in a mortar or pestle, or in a food processor or blender. It is often served with duck as a side sauce for…

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Aioli

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Aioli is a thick creamy garlic sauce used in the cooking of Provence, France, and of Catalonia in Spain. It is usually served on the side at room temperature. It is often compared to mayonnaise in its texture, but it is not actual mayonnaise. It is mainly served with cold or hot boiled fish. It…

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Aioli à la greque

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Aioli à la greque is a very thick vinaigrette sauce served with fish that has fried or boiled. The sauce is made with fresh breadcrumbs that have been sieved and soaked in milk, ground nuts (a mixture of walnuts, almonds and hazelnuts), and crushed garlic. To this mixture, oil, vinegar and lemon juice are added….

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Albert Sauce

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Albert Sauce is a sauce used to accompany roast beef. To make it, horseradish is first grated, then boiled for 20 minutes in a light-coloured and light-tasting consommé, just enough to cover it well. Then butter sauce [1], cream and fine breadcrumbs are added. The sauce is then reduced while stirring, then strained, returned to…

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Alfredo Sauce

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There are hundreds of recipes for Alfredo sauce; you can also buy it already made in jars. Here’s the kicker, though: there is no such thing as Alfredo sauce. Alfredo is actually a style of serving fettuccine that in fact doesn’t use any prepared sauce at all. Fettuccine Alfredo was “invented” in Rome by Alfredo Di…

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Allec

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Allec is a fish sauce that the Romans made. It was the paste, or sediment, that was left at the bottom of the container or barrel that other fish sauces such as garum, liquamen or muria were made in. It would probably have had some small, undissolved fish bones in it, and indeed amphorae (jugs)…

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Allemande Sauce

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Allemande Sauce is an enriched version of Sauce Velouté. Some people classify Allemande as a base or mother sauce. The reason for their confusion is that Allemande Sauce is itself used as the basis for many other sauces. Technically, though, it is and remains a “compound sauce” (“sauce dérivée”), one built upon a base sauce…

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Amazu Sauce

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Amazu Sauce is a Japanese sweet and sour sauce. It’s made from plain, unseasoned rice vinegar, water and sugar that are brought to a low boil while stirring to dissolve sugar, then removed from the heat and allowed to cool. Variations include squeezing the juice from a lemon or two into it, or letting hanakatsuo…

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Apple Butter

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Apple Butter © Denzil Green Apple Butter contains no actual butter. It is a thick fruit spread usually made from apples, apple juice or cider cooked down into a thick jam-like spread. It is flavoured with spices such as cinnamon, nutmeg or cloves, typically sweetened with large amounts of sugar, though sugar-free versions are also…

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Applesauce

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Apple Sauce © Denzil Green Applesauce is a sauce made by cooking apples until they go break down into a purée. Sometimes, flavouring (such as cloves or cinnamon) and a sweetener might be added. In commercial operations, machines wash, peel, core and seed the apples, leaving just the flesh, which is chopped up by other…

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Arengga Vinegar

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Arengga Vinegar is made from a variety of sugar palm tree (Arenga pinnata) called “kaong” or ” irok” in the Philippines. The tree needs 10 to 15 years of growth first. It will live for 15 to 22 years in the wild (it has a shorter life in cultivation.) The vinegar is made from the…

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Au Jus

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“Au Jus” literally means “with juice.” It refers to the juices in a pan from cooking meat, served as they are with the meat, as opposed to being made into gravy. The “jus” may have been flavoured from any herbs, etc, that were cooked with the meat. The most common occurrence of “jus” being served…

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Aussie Mite

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Aussie Mite is an Australian yeast spread, made by All Natural Foods of Stirling, South Australia. The ingredients are: vegetable protein extract (corn), maltodextrin (tapioca), corn thickener (1401), sugar, sea salt, yeast extract, yeast, food acid (330), natural colour (caramel), niacin, riboflavin, thiamine, folate and water. There are no preservatives or artificial colouring used. (Ingredient…

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Awasezu

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Awasezu is a liquid seasoning mixture used to season sushi rice to turn it into “sushi meshi” (seasoned sushi rice.) The sugar in it also gives the rice a sheen. Awasezu can also be used as dressings for salads. Base Awasezu Sauces These may be used on their own or as the base for more…

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Balsamic Vinegar

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Balsamic Vinegar is a sweetish, syrupy brown vinegar made in Italy made from grapes. There are three types of genuine Balsamic Vinegar: Tradizionale (“traditional”) balsamic vinegar of Modena, made in Modena (“Aceto Tradizionale di Modena”); Tradizionale (“traditional”) balsamic vinegar of Reggio Emilia, made in Reggio Emilia (Aceto Tradizionale di Reggio Emilia”); Balsamic vinegar of Modena…

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Banquière Sauce

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Banquière Sauce is a classic French sauce made from chicken stock, cream, butter and a few tablespoons of Madeira, along with a few slivers of truffle.

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Banyuls Vinegar

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Banyuls Vinegar is a wine vinegar that tastes somewhat like a cross between balsamic and sherry vinegar. It has an underlying taste of walnuts, with a hint of sweetness. It is not as harsh as red wine vinegar. The colour varies from a rosy colour to a more golden colour (referred to respectively as “rouge”…

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