Pesto is an Italian word for a thick, ground, herbal preparation used as a sauce. Most non-Italians think of it as a green sauce made from basil. That is in fact, however, just one type of Pesto. Other Pestos can be red from tomatoes in their recipes, or even white, as they are based on…
Condiments
Pesto Modenese
Pesto Modenese is an uncooked, thick, creamy white spread. It is made from lard, garlic, and rosemary. Unlike the green pesto made from basil that is served with pasta, Pesto Modenese is served with warm bread. It is used as a filling for crescentine rolls tigelle, and borlenghi, and can also be used as a…
Piccalilli (American)
American Piccalilli is a relish based on green tomatoes. It is generally green in colour. Recipes vary wildly. Though a few recipes may include some prepared mustard or mustard powder, there is usually no mustard as in the original English or Dutch Piccalillis. Simple American Piccalilli recipes are often the same as what one would…
Piccalilli Relish
Piccalilli is a chunky yellow relish in a thick mustard sauce. It can be made at home, or bought commercially. It has a taste variously described as pungent, head-clearing, tart, tangy, snappy and vinegary. Consequently, it stands up well to other strong-tasting foods. Piccalilli is used as an accompaniment to cheeses, cured meats, sausages, meat…
Pickles
Pickles are items preserved in a low pH environment. The idea is to reduce the pH of the item being pickled with an acidic solution. The pH level must be below 4.6 in order to prevent botulism. The key to pickled items is their acidity, which both preserves them and gives them their desirable sour…
Pig Sauce
Pig Sauce is an Acadian meat sauce. The main ingredient is pork — fresh pork meat, along with brain, and marrow from the pig’s spinal column. To this is added chopped ham, green onions, parsley, garlic cloves and dry white wine. The brain serves to thicken the sauce and whiten it. To make it, you…
Pineapple Vinegar
Pineapple vinegar is vinegar with a light pineapple flavour. It is made from the peelings from pineapples that would otherwise be discarded, in preparing them to be canned pineapple. The pineapples need to have been washed before peeling. No leaves or stems are used. Sugar, yeast and water added to the peelings. The mixture is…
Pipián Paste
Pipián Paste is a rich, thick, reddish-brown mole sauce made in Mexico used for pork, poultry, seafood and vegetables. It is made from dried chile peppers such as pasilla and ancho (or mulato), cloves, garlic, oil, toasted pumpkin seeds, roasted peanuts (some recipes just call for peanut butter now), toasted sesame seeds, A green variety,…
Pique Criollo
Pique Criollo is a hot Puerto Rican condiment sauce based on vinegar and hot peppers. The ingredients are not blended but rather just allowed to macerate. It is used in small amounts as Puerto Rican cooking is not hot. There a thousand versions of Pique Criollo, because everyone has his or her own recipe. The…
Pique Seasoning
Pique Seasoning is an extinct, American commercially-made liquid condiment for cooking. It is no longer being made or sold. It was made from vegetable protein derivatives, water, salt, yeast, vegetable extract, spices and vegetable fat. Though meat free, its purpose was to give dishes more of a meaty taste. Diluted, it could be used in…
Pissala
Pissala is a fish paste. Fish is fermented for a few days, then puréed and mixed with olive oil and seasoned with thyme, bay leaf, cloves, etc. Generally anchovies are used, but sardines can also be used. Unlike some of the earlier Roman fish sauces and pastes that were made, the strong taste of the…
Pizza Sauce
Of course you can make your own pizza sauce, and you likely will want to if you are going to the bother of making a pizza at home (as opposed to ring and bring.) But when you encounter a non-pizza recipe calling for pizza sauce, chances are that what is meant is a store-bought, tomato-based…
Plum Vinegar
Plum Vinegar is a Japanese red vinegar with a mild, salty taste and a sour, fruity aroma. It’s not a true vinegar, as there is actually no acetic acid in it. Instead, the acid in it is citric. Plum Vinegar used to be made from the juices created as a by-product of making Umeboshi. Now,…
Poivrade Sauce
There are two versions of Poivrade Sauce. Both version are for meat, but one is for game in particular. There is also a third, older version from the heyday of classical French cooking. Version One for meat A mirepoix of vegetables (e.g finely-diced vegetables) are softened in butter. Wine vinegar and white wine are added…
Ponzu Sauce
Ponzu Sauce is a simple Japanese sauce made from mirin, Bonito Tuna Flakes (aka “katsuobushi”), kombu (aka “konbu”, aka “seaweed”) and vinegar. The ingredients are simmered briefly, then strained, then yuzu juice is added. If you have time to make it the day ahead, then you can just mix everything, skip the simmering, and let…
Promite
Promite is a yeast spread similar to Vegemite and Marmite. It is darker and sweeter than Vegemite, and a bit thinner than Vegemite and Marmite. It has less of a harsher salt taste than other yeast spreads. Ingredients include hydrolised vegetable protein extract, yeast extract, glucose, caramel colouring, wheat starch thickener, salt, lactose, vegetable gum,…
Provençal Sauce
Provençal Sauce is a sauce used in cooking in France. It is meant to conjure up images and memories of the Provence area of France. Recipes for the sauce vary. There are two main categories: with and without tomatoes. While many people now associate the Provence area with foods such as tomatoes, it’s important to…
Provencal Sauce (cold)
Sauce provençale froide (“provencal cold sauce”) is a sauce made in the Provence area of France. It is made room temperature and served room temperature with fish, grilled meats, or cold meats. It is is somewhat like another sauce from Provence, aoili, except that sauce provençale froide is somewhat more translucent than aoili. It is…
Raisin Vinegar
Raisin vinegar is a mild-tasting, cloudy brown vinegar made from raisins. It is used in the Middle East and in Greece. Turkish brands such as Sultan are sold in 16 oz (500 ml) bottles.
Raita
Raita is an Indian yoghurt-based sauce with vegetable or fruit in it. It serves as a table condiment, acting as a contrast on the plate to hot spices. It can be served chilled or room temperature. There are many varied recipes for Raita. It can be a thick or thin sauce, and be used as…
Ranch Dressing
Ranch Dressing is a thick, creamy, rich-tasting dressing made from mayonnaise, buttermilk and herbs. It is popular as a condiment on burgers and sandwiches, and as a dip for vegetables, pizza slices, deep-fried bar foods, etc. There are many brands, because recipes cannot be patented, and because though the “Hidden Valley Ranch” part of the…
Raspberry Vinegar
Raspberry vinegar is made from white wine vinegar flavoured with raspberries, sweetened with some sugar. It is fruity and tart at the same time. Usage suggestions: It is good with duck and pork; Use to deglaze pans; Use on fruit salads; Make a drink from ice water, 2 or 3 tablespoons of Raspberry Vinegar, and…
Red Eye Gravy
Red Eye Gravy is a made in the southern US states. It is often made from salt-cured ham drippings in the frying pan after frying it up for breakfast. Drippings from bacon or sausages can be used as well. You drain off excess fat from the pan but leave some, then stir in about ⅓…
Red Miso
Red Miso is a fermented paste made from soybeans, salt and either rice or barley. It may also have seasonings added such as pepper, ginger, etc. It has a richer, saltier taste than “White Miso” as it is allowed to ferment longer than white — typically, about three weeks longer. Generally, people agree that red…