Barbeque sauce is a sauce used to accompany barbequed or grilled food. There are thousands of recipes for barbeque sauces, with no common base for all of them aside from their purpose.
Condiments
Béarnaise Sauce
Béarnaise sauce is Hollandaise sauce with shallots and tarragon added. It can be served with meat or fish. When making Hollandaise sauce, you simmer vinegar to reduce it. To turn the sauce into a Béarnaise, you add chopped shallots at this point, so that they will cook and soften at the same time. You then…
Beurre Blanc
Beurre Blanc (“white butter”) is actually a sauce, not a type of butter. And it’s pale yellow, not white. It’s a creamy, thick, but light-textured pale yellow sauce made from butter, shallots, white wine, and white wine vinegar. It has a slightly sweet, slightly tangy taste conveyed by a velvety, underlying richness. The sauce is…
Beurre Manié
Beurre Manié is a kneaded mixture of butter and wheat flour. It is used to thicken sauces without causing them to go lumpy. The science is that the fat in the butter prevents the flour molecules from clumping together when added to liquid.
Bisto Gravy Thickener
Bisto Granules © Denzil Green Bisto is a powder for making gravy with. It comes in flavours such as beef, vegetable, chicken, curry, onion flavoured, cheese, and white and parsley sauces (launched 1984.) It can be added into casseroles, stews and soups to thicken and add flavour. It has been sold in granule form as…
Bisto Instant Gravy Granules
Bisto Granules © Denzil Green Bisto Instant Gravy Granules are a granulated powder for making gravy from. You just add boiling water to them to make the gravy; the granules add both the flavouring and the thickening. The granules come in different flavours such as “favourite” (regular, sort of beef flavoured), chicken, turkey, curry sauce,…
Black Mint Sauce
Black Mint Sauce is a spiced mint sauce made in Peru from black mint (aka Huacatay Mint.) It is used as a condiment in cooking with meat, poultry, soups and salads. You can buy it in jars. Cooking Tips Put in a food processor 1 fresh mirasol chile, seeded. Add some fresh, washed huacatay leaves,…
Black Rice Vinegar (aka Jinjiang)
Black Rice Vinegar © Denzil Green Black Rice Vinegar (aka Jinjiang) is a very dark coloured, dark brownish-red, fragrant vinegar. The most well-known versions are Chinese, but it is also made in Japan. The vinegar is particularly popular in southern China. A well-known brand name is “Gold Plum.” It is made from sticky (white) rice,…
Bloater Paste
Bloater Paste is a fish spread made from salted, smoked herrings called “bloaters”, which are smoked whole with the insides still in them. A bloater has a more gamey flavour than cleaned herrings. It is sold in small jars. Once opened, refrigerate and use within 3 days. Bloater Paste is usually spread on toast, though…
Blueberry Vinegar
Blueberry vinegar is purple. It is made from fermenting blueberries into alcohol. Vinegar starter is added to this alcohol, which is then allowed to ferment into vinegar. Then, it is filtered and bottled. It’s a specialty of the Valle d’Aosta in Italy. A cheaper commercial version is made in Canada by soaking blueberries in cider…
Boiled Dressing
Today, we don’t think twice about making salad dressings or mayonnaise based on oil. Up until the end of the 1800s, though, if you didn’t live in Southern Europe with its ready access to olive oil, you might have been stumped. There were no vegetable oils yet available to you. The plethora of bottled vegetable…
Borage Vinegar
Borage vinegar is an herb vinegar, flavoured with borage. The flowers from the borage give it a blue tint. Some people cheat and add a drop or two of blue food colouring as well. Use for salads, marinating fish in. Cooking Tips 3 handfuls (about 1 1/2 cups) of fresh borage flowers 4 cups (32…
Brown Butter
Brown Butter (aka “beurre noir” meaning “blackened butter” in French) is butter that is cooked until it has deeply browned, to which capers and chopped parsley are then added. It’s then poured out into a dish. A tablespoon of vinegar is heated in the pan where the butter was browned, then added to the melted…
Brown Roux
Brown roux is roux (a starch and fat based thickener) which has been cooked until it is a dark brown. It thickens sauces and gives them a nutty taste.
Brown Sauce (English)
English Brown sauce is a commercial, bottled sauce. It is a thick, brown sauce that is like a slightly sweet, tangy steak sauce. It is made from apples, prunes, onions, malt vinegar, and seasonings. It is particularly popular with fried meats — either bacon or ham for breakfast, or fried meats for suppers. In North…
Burnet Vinegar
Burnet vinegar has the taste of cucumber to it from using the herb called salad burnet. Cooking Tips 5 tablespoons of chopped fresh salad burnet 3/4 cup (6 oz / 175 ml) white wine vinegar Well in advance: wash the salad burnet leaves, shake and pat dry, then let stand for all the water to…
Butter Sauce
Butter Sauce is basically like a white sauce, but water or consommé is used instead of milk as the liquid. The sauce is usually used for vegetables or fish, or as the foundation for other sauces such as Albert Sauce. Classical French cooking recognizes three base versions of butter sauce. Butter Sauce (aka “Bâtarde Sauce”)…
Cane Vinegar
Cane vinegar is made from syrup from sugar cane. The cane is harvested, crushed to extract the juice, simmered down into a syrup, and the syrup fermented into vinegar. Good ones are also aged in oak barrels. It has a mellow flavour like malt vinegar, with an added freshness in the mouth. It is not…
Carbonara Sauce
Carbonara sauce is a sauce for pasta. The basic ingredients in Carbonara Sauce are eggs, cheese and pork fat. Throughout most of Italy pancetta is used as the pork element, except in Rome, where pork jowl (“Guancial”) is sometimes used. Cooking Tips If you use pancetta, bear in mind that pancetta is much saltier than…
Cenovis
Cenovis is a dark brown commercial seasoning mix with a strong smell and a salty taste. Like Marmite or Vegemite, it is a yeast extract, made from brewer’s yeast, “plant extracts”, and sea salt. It has a slightly clearer, and slightly smoother taste than Marmite, but as for Marmite or Vegemite, people either love it…
Centennial Applecrabs
Centennial Applecrabs are somewhat oval shaped apples, 1 1/2 to 2 inches (4 to 5 cm) wide. They have yellow skin almost entirely covered with red. Inside, their crisp, juicy, tender white flesh is tinged with pink. The trees start bearing fruit when young, but they may tend to bear only every other year. Centennial…
Champagne Vinegar
Champagne vinegar isn’t actually made from champagne, though all the marketing would invite you to believe that it is, with words such as sparkling, crisp, clear, etc. Rather, it is a mild-tasting, slightly dry white wine vinegar that happens to be made from the same grapes as champagne is — Chardonnay or Pinot Noir grapes….
Charoset
Charoset is a sweet, dark-coloured fruit paste in Jewish cuisine. There are many different recipes for it. Some versions are finely-minced; some are puréed; some are boiled down to a thick syrup and then have ingredients such as nuts added. Ashkenazi – apples, honey (or sugar), cinnamon, kosher wine, nuts (such as walnuts.) Not puréed,…
Chile con Queso
Chile con Queso is a “Mexican” cheese sauce with chiles in it, used as a dip or as a sauce over dishes such as enchiladas and burritos. The sauce is not really Mexican; it is actually more Tex-Mex. Some writers speculate that the inspiration for it may have been asadero cheese, roasted chiles and chorizo…