The Cuban version of Mojo Sauce is made from olive oil, bitter orange juice and garlic. It can be used as a marinade, a dip or a sauce. As a marinade, it is used on pork, chicken, lamb, or goat. Most recipes ask you to marinate whatever meat you are marinating in Mojo Sauce for…
Condiments
Mojo Sauces
Mojo Sauces are olive-oil based sauces made in the Canary Islands, part of Spain off the coast of western Africa. There are several different versions. They can be green, red or orange-coloured. The basics are olive oil, a good deal of garlic, cumin and either paprika or chili powder, and a tart flavouring such as…
Mole
A Mole (pronounced (mo – leh) is a Mexican sauce, and no, it does not contain any small, burrowing animals. In English, it is often written with a capital M to distinguish it from the furry animals; other times, well-meaning English speakers invent an accent for it and spell it Molé, which is wrong. The…
Mother of Vinegar
Mother of Vinegar is a bacterial starter culture used to make vinegar. Mère de vinaigre is a slimy, gummy substance, that you wouldn’t normally want to pitch into something you are later going to consume. When added to the liquid to be made into vinegar, it causes the fermentation that creates the acetic acid and…
Muria
Muria was a fish sauce like garum. It was less expensive than garum as it was made from tuna instead of mackerel. Because it was not as dear, it is more likely to have been used instead of garum by common folk or soldiers in their supplies. In some places in the Empire and at…
Murri
Murri was a fermented sauce that was used a great deal in Arabic cooking, mostly used from the 1200s to the 1400s. It wasn’t meant to be consumed on its own, or used at the table; its strong, salty taste made it ideal for use as a cooking ingredient in small amounts. It was used…
Mushroom Ketchup
Mushroom Ketchup was being made before Tomato Ketchup. You can still buy it today, made by George Watkins Co. in the UK. It’s much thinner than tomato ketchup, and more vinegary. You use it as you would a mushroom sauce. It’s great on meat pies and meatloaf. The George Watkins brand contains vinegar, seasonings and…
Nikiri Sauce
Nikiri Sauce is a thin, sweet glaze that is brushed on fish just before serving in Japanese cooking. It negates the need for a small dish of soy sauce to be provided to the diner, as the chef has already seasoned the fish for you. It is used on delicate types of fish, where regular…
Nitsume Sauce
Nitsume is a Japanese sauce used with eel, octopus and shrimp. There used to be many variations of it. One older way of making it was simmering eels in a pot of water for several months until all that was left was a thick glaze. Now, the process for making it has become pretty much…
Noisette Butter
Noisette Butter (meaning “nut butter” in French) is a simple sauce that is made soley from butter. It is butter that has been melted and cooked until it starts to turn light brown, but not as dark brown as for brown butter. It is called “nut butter” because the browning gives it a tawny, nut…
Normande Sauce
CooksInfo.com has identified at least four sauces called Normande Sauce. Two versions, from classical French cooking, are for use with fish. Classic Version (1): combine in a saucepan a Velouté sauce (based on fish stock) with fish fumet and mushroom fumet; reduce over heat; add egg yolk and cream, then butter and more cream; strain….
OXO
OXO © Randal Oulton OXO is a cooking ingredient condiment used as a flavour boost to gravies, stocks and stews. It is available in chicken and beef flavours, as well as vegetable and lamb, Beef is the most well known. It has been sold for most of its product lifespan in small cubes wrapped in…
Oyster Sauce
Oyster Sauce is a thick, salty-tasting savoury sauce with a mild oyster flavour to it. It is usually made from a large oyster species called Crassostrea sp. It has no fishy taste, despite its name. It is used a great deal in Chinese restaurants as it is a standard ingredient in Chinese cooking. It is…
Ozemite
Ozemite was an announced Australian version of Marmite. The product was planned and announced, but either did not hit the stores, or hit the store briefly for a period in 2001. Staff with Dick Smith Foods were themselves unclear and unable to confirm for us one way or the other. History Notes Ozemite was partly…
Palm Vinegar
Palm Vinegar is a white, cloudy vinegar made and used in the Philippines. Some are mild, some have a sharp, acidic taste, All have a faint yeasty or musty taste. The vinegar is made from sap from coconut palm trees. The sap is collected from a main artery in the tree, which is tapped. Pots…
Paloise Sauce
Paloise Sauce is made exactly as you would Béarnaise Sauce, except in place of the tarragon called for in Béarnaise, you use mint instead. Language Notes Paloise Sauce is namde after the town of Pau in the centre of the old French province of Béarn, located in south-west France on the border with Spain. Béarn…
Panade à la frangipane
Panade à la frangipane is a thick sauce made from egg yolk, butter, flour and milk. It is used to bind and thicken ground poultry and fish mixtures. It is also sometimes used as a filling. Unlike Crème Frangipane (almond pastry cream), no sugar is added — nor are there any almonds. Cooking Tips 1/2…
Parisienne Sauce
Parisienne Sauce is a room temperature cheese-based sauce that requires no cooking. It is used for cooked vegetables that are then being served cold or room temperature — classically, asparagus. Some modern sauces — such as a meat sauce with eggs and cream in it — are trying to hijack the name of Parisienne Sauce,…
Parsley Sauce
A parsley sauce is a white sauce to which some fresh, finely chopped parsley has been added for colour and flavour. It’s a very old sauce in terms of English cooking. English cookery had many green sauces up until the end of the Middle Ages. Parsley sauce, along with mint sauce, may perhaps be the…
Passata
Passata is a medium-thick, pourable, uncooked red tomato sauce made from crushed and strained tomatoes. It has almost the same consistency as tomato ketchup. The thickness of the sauce is owing to the high-quality paste-type tomatoes that are used (as opposed to watery, slicing-type tomatoes.) To make passata, tomatoes are passed (thus the name) through…
Pasta Sauce
If a recipe calls for a jar of pasta sauce, and doesn’t qualify “pasta sauce” further, assume the writer means a tomato-based pasta sauce. Pasta sauces can also be creamy, or oil-based, etc. One of the most misunderstood pasta sauces is the white creamy sauce known as “Alfredo Sauce”, which doesn’t actually exist as a…
Pastes
A paste is cooking is a very finely pulverized or ground moist food preparation. It can be made from a single item, such as fruit, some meat pastes and some nut purées are. Or, it can be a mixture of ingredients, such as a curry paste. Marzipan and tahini are pastes. Meat pastes are also…
Pearà
Pearà is a thick bread sauce made in the Veneto region of Italy, usually served with boiled meats such as bollito misto. It is made from bread crumbs, beef marrow, butter or olive oil, ground pepper and broth, simmered slowly for 2 to 3 hours/ You start with equal amounts of butter and bone marrow…
Perry Vinegar
Perry Vinegar is made from Perry, that has vinegar starter culture added to it and that is then allowed to ferment. It has a faint pear flavour. Substitutes Cider vinegar