Tabasco Green Pepper Sauce has the same taste as regular Tabasco Sauce. It is not as hot, though, because it is made from mild Jalapeno peppers. Its colour and mildness allows it be used in dishes such as guacamole, which the red Tabasco Sauce might discolour, as well as making too hot for some people….
Sauces
Tamari: Japanese wheat-free soy sauce
Tamari is a version of soy sauce that is made without wheat. It’s a dark sauce that is somewhat milder and mellow than soy sauce, and thicker. It is used mainly as a table condiment rather than as an ingredient in cooking. Tamari is usually aged for a minimum of 6 months. It is more…
Tapenade
Tapenade is an olive paste or spread most associated with Provence, an area in the south of French, though it is popular in other Mediterranean countries such as Spain. You can use it as a dip for vegetables, mix some into pasta, salad dressings, spread on breads, etc. It is usually made by puréeing black…
Tartar Sauce
Tartar Sauce is a thick, whitish fresh sauce that has mustard, tarragon and finely chopped vegetables in it such as onions, capers, and pickles. These days, it is mostly used as a condiment accompanying fish or seafood. It is served room temperature or chilled. You can buy jars of Tartar Sauce concentrate, which you then…
Teriyaki Sauce
Teriyaki Sauce is a sweet, salty Japanese sauce made from mirin, sake, soy sauce and white sugar. It sweetness comes from the mirin; its saltiness from the soy sauce. It is very similar to yakitori sauce. It can be used as a condiment for dipping at the table, or for marinating, or as a basting…
Thai Fish Sauce
Fish sauce is called “nam pla” in Thai, meaning literally “fish water.” There are four grades of Fish Sauce made in Thailand. All will be a reddish-brown sauce; better quality ones will be somewhat transparent, rather than murky. All are generally made from very small fish, such as anchovies. The fish are caught and, while…
Thousand Island Dressing
This is a North American mayonnaise-based salad dressing that is flavoured with tomato purée, chopped boiled eggs, and other seasonings. It is mostly obtained commercially. Kraft is a major seller of the bottled dressing. As well, the Inn where it was invented sells 5,000 bottles a year. Oftentimes, the main different between Thousand Island Dressing…
Tomato Sauce
Tomato sauce is a sauce based on tomatoes. There are many types: what most have in common is that they are meant to be thick. Tomato sauce is usually a cooked sauce, but there are uncooked ones such as some fresh tomato Mexican salsas. Tomato sauce can be a condiment — ketchup is a tomato…
Tonkatsu Sauce
Tonkatsu Sauce is a Japanese sweet sauce served to accompany Tonkatsu. Recipes to make your own generally call for ketchup, rice wine, soy sauce, Worcestershire sauce, sugar, rice wine vinegar, mustard powder, allspice, cloves and garlic powder. You can buy it ready-made in stores in bottles; “Bulldog” is a popular brand. Substitutes Ketchup mixed with…
Tosa Soy Sauce: Tuna and seaweed flavoured soy sauce
Tosa Soy Sauce is Japanese soy sauce with shaved bonito and kelp added to it. It has a stronger, fuller flavour than regular soy sauce. Cooking Tips To make: ½ cup (4 oz / 125 ml) regular soy sauce 2 tablespoons mirin 4 tablespoons shaved bonito Mix soy sauce and mirin in a saucepan, heat…
Ume Shoyu
Ume Shoyu is a condiment sauce made from 1 pickled plum (Umeboshi), 2 tablespoon soy sauce and a dash of sake.
Usukuchi Soy Sauce: Japanese wheat and bean soy sauce
Usukuchi Soy Sauce (“Usukuchi shoyu”) is a Japanese soy sauce. It is lighter in colour than other soy sauce, but not lighter in taste — it’s actually saltier than regular soy sauce (which is referred to as “koikuchi shoyu.”) It is made from equal amounts of soybeans and wheat. The wheat isn’t roasted as deeply…
Vatapá
Vatapá is a thick, very rich tasting Brazilian sauce based on puréed shrimp. The ingredients are dried shrimp, onion, dende oil, peanuts, coconut milk, plus spices and seasonings. It is thickened with bread. You can use Vatapá as a sauce on top of rice, or as a filling for acarajes, or a condiment to top…
Velouté Sauce
Velouté Sauce is a sauce in classical French cooking that is used both a sauce in its own right, and as a component in other sauces. It is a simple sauce, but somewhat labour intensive. It is made from veal or chicken stock, thickened with a roux. The mixture is brought to a boil, then…
Vietnamese Fish Sauce
The Fish Sauce produced in Vietnam (called “nước mắm” in Vietnamese) is a golden-coloured one that is fermented for a year in wooden vats in the dark. In Vietnamese, “nuóc” means “water”; “mám” means “salted fish.” Vietnamese fish sauce was essentially off the market outside of Vietnam from 1975 until the United States lifted trade…
Volkswagen Ketchup
The Volkswagen car company makes spiced ketchup called “Volkswagen Gewürz Ketchup”, or “Volkswagen Spiced Ketchup”. It is particularly designed for use in the German dish, “currywurst”.
Walnut Sauce
Walnut Sauce is a speciality in Liguria, Italy. It is a simple, thick, uncooked sauce, made from walnuts, marjoram, garlic, olive oil or water, and grated Parmesan. It is often served on chestnut gnocchi, or drizzled over a triangular-shaped, cheese-stuffed pasta called “pansotti al preboggion.” It can also be used as a dip for crudités…
White Meat and Gravy
Poorer folk in the American South used to make a breakfast dish they called “white meat and gravy.” While some innocents infer that the “white meat” was chicken or turkey (not realizing how expensive chicken was back then) and some wise-acres guess alligator, it was actually salt pork fat. The salt pork would be boiled…
White Sauce
White Sauce © Randal Oulton White Sauce is the English term for what the French call “Béchamel” sauce, a simple foundation sauce whose liquid is milk. A white sauce is very easy to make. It has just three ingredients: flour and butter and milk. All you have to do is memorize this table of proportions,…
Worcestershire Sauce
Lea & Perrins © Denzil Green Worcestershire Sauce is a commercially-made seasoning sauce. The sauce is brown, and thin. It has a somewhat tart, meaty taste with a pungent vinegary smell. The most well-known brands include French’s and Heinz, and Lea & Perrins. Different brands will use different ingredients; some of the ingredients commonly used…
XO Sauce
XO Sauce is a spicy seafood sauce that can be used as an ingredient or a table condiment. It is made from dried shrimp, dried scallop, garlic, chile, onion, dried fish, and oil. In restaurants, the sauce may include some brandy, either in the sauce or by virtue of brandy being in the dish it’s…
Yakiniku Sauce
Yakiniku Sauce is a range of sauces used to accompany a Japanese or Korean Yakiniku-style meal. Most Westerners, though, tend of think of a garlic-flavoured sauce when they think of Yakiniku Sauce. They can be made or bought: there are many commercial brands available. Many are soy based, though some such as Akadare made by…
Yakitori Sauce
Yakitori Sauce is a Japanese sauce for barbequing. Items are brushed with it before grilling, then brushed with it a few times more while cooking. The sauce is also served at the table as a dipping sauce. There are many different versions: some will add fish stock, others chicken stock. Yakitori Sauce can be bought…