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…
“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.”
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…
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…
“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,…
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…
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…
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….
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…
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…
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)…
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…
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…
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…
“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…
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…
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.
Barbeque Sauce is a sauce used to accompany barbequed or grilled food. It can be applied to the food during cooking (becoming a “basting sauce”), or served with the cooked food, or both. The sauce becomes particularly important when the barbequing in question is actually “grilling” over propane, to compensate for there being no wood…
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 (“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 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 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 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 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,…
