127 Dishes

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Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

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Chamoy

Chamoy is a variety of savory sauces and condiments in mexican cuisine made from pickled fruit. chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilis.

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Chancaca

Chancaca is a typical peruvian, bolivian, and chilean warm, sweet sauce made of raw unrefined sugar from sugarcane. it is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones. chancaca is also a synonym for panela, the unrefined sugar used to make chancaca syrup.in colombia, chancacas are a traditional coconut candy.

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Chimichurri

Chimichurri (spanish: [tʃimiˈtʃuri]) is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. found in argentinian and uruguayan cuisines, the sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. it is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar.

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Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

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Espagnole Mother Sauce

Espagnole sauce (french pronunciation: [ɛspaɲɔl] (listen)) is a basic brown sauce, and is one of auguste escoffier's five mother sauces of classic french cooking. escoffier popularized the recipe, and his version is still followed today.espagnole has a strong taste, and is rarely used directly on food. as a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. hundreds of other derivatives are in the classical french repertoire. escoffier included a recipe for a lenten espagnole sauce, using fish stock and mushrooms, in le guide culinaire, but doubted its necessity.

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Demi glace

Demi-glace (french pronunciation: ​[dəmi ɡlas], 'half glaze') is a rich brown sauce in french cuisine used by itself or as a base for other sauces. the term comes from the french word glace, which, when used in reference to a sauce, means "icing" or "glaze." it is traditionally made by combining one part espagnole sauce and one part brown stock. the sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet). the term "demi-glace" by itself implies that it is made with the traditional veal stock.

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Guacamole

Guacamole (spanish: [(ɡ)wakaˈmole] (listen); (informally shortened to guac in the united states since the 1980s) is an avocado-based dip, spread, or salad first developed in mexico. in addition to its use in modern mexican cuisine, it has become part of international and american cuisine as a dip, condiment and salad ingredient.

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Guasacaca

Avocado salsa, serve with tacos, salads, grilled steak, arepas, empanadas, fried cassava, fried plantains, tequenos

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Honey mustard

Mustard sweetened with honey, used as a condiment, a dip, made into sauces, salad dressings, with pretzels and snack mixes, chicken, fish

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Mango salsa

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Mayonesa

Spanish mayonnaise, made with eggs, olive oil, lemon juice and salt

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Mayonnaise

Mayonnaise (uk: ; us: ), colloquially referred to as "mayo", is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and french fries. it also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille.mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. the color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

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Tartar sauce

Tartar sauce (french: sauce tartare; spelled tartare sauce in the uk, ireland, new zealand, australia, fiji, south africa) is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. it is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters and calamari.

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Mojo

Mojo (spanish pronunciation: [ˈmoxo], from portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the canary islands), garlic, paprika (called pimentón in spain), cumin or coriander, and other spices. mojo originated in the canary islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo) and spicy red mojo (mojo picón). other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used.

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Mushroom sauce

Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. it can be prepared in different styles using various ingredients, and is used to top a variety of foods.

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Pico de gallo

Pico de gallo (spanish pronunciation: [ˈpiko ðe ˈɣajo], lit. 'rooster’s beak'), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in mexican cuisine. it is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. pico de gallo can be used in much the same way as other mexican liquid salsas. because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. the tomato-based variety is widely known as salsa picada ('minced/chopped sauce'). in mexico it is normally called salsa mexicana ('mexican sauce'). because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the mexican flag, it is also called salsa bandera ('flag sauce'). in many regions of mexico the term pico de gallo describes any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, orange, jícama, cucumber, papaya, or mild chilis. the ingredients are tossed in lime juice and optionally with either hot sauce or chamoy, then sprinkled with a salty chili powder.

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Ragù alla bolognese

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Salsa de mani

Salsa de maní is a common table sauce in south american cuisine, associated with the cuisine of ecuador. one way the peanut sauce is used in the local cuisine is to dress potatoes and llapingachos. it is also served with spondylus, a type of spiny oyster.

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Salsa de piña

Pineapple salsa, serve with tortilla chips

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Salsa de tomate

A traditional tomato sauce made with tomatoes, onion, garlic, olive oil, herbs and spices

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Salsa golf

Salsa golf (spanish for "golf sauce") is a cold sauce of somewhat thick consistency, common in argentina. according to legend, it was invented by the physician luis federico leloir in the mid-1920s at a golf club at the seaside resort mar del plata. tired of eating shrimp and prawn with mayonnaise, he asked the waiter to bring various ingredients (vinegar, lemon, mustard, ketchup, and others) and experimented with different mixtures. the favourite was ketchup and mayonnaise. leloir's companions named the result salsa golf, and its fame grew. soon it also spread to neighboring uruguay.

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Salsa huancaina

Spicy cheese sauce made with queso fresco, aji amarillo chili peppers, evaporated milk, salt, commonly made with the peruvian dish papa a la huancaina

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Salsa negra

A dark sauce made with dried chili peppers, garlic, oil, vinegar, piloncillo (raw sugar)

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Salsa roja

Salsa roja (lit. 'red sauce') is a type of spicy red sauce in mexican cuisine. it is made of jitomate (red tomato), ground with onion, garlic, chile, salt and pepper to taste. this red sauce comes in subtypes: salsa cocida ("cooked sauce"), in which the ingredients are cooked (e.g. by stewing) and then ground; salsa asada ("roasted sauce"), in which the elements are roasted on a comal and then ground; salsa cruda ("raw sauce"), in which ingredients are ground raw, ready to eat; and a combination in which some elements are roasted and other cooked. a molcajete or a blender can be used for the grinding process. after the sauce is prepared, it can be cooked again in a pan with little oil. it is used to prepare traditional mexican foods, in a mild spicy level for enchiladas and huevos rancheros, or spicier for antojitos such as tacos and quesadillas.

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Salsa verde

Salsa verde (lit. 'green sauce') is a type of spicy, green sauce in mexican cuisine based on tomatillo and green chili peppers. the tomatillo-based mexican salsa verde dates to the aztec empire, as documented by the spanish physician francisco hernández, and is distinct from the various medieval european parsley-based green sauces.in the cuisines of mexico and the southwestern united states, it is often served with mexican or tex-mex style dishes like enchiladas and chicharrón (pork rinds). the version typical of new mexico consists mostly of green chile rather than tomatillos.

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Sofrito

Sofrito (spanish, pronounced [soˈfɾito]), sofregit (catalan), soffritto (italian, pronounced [sofˈfritto]), or refogado (portuguese, pronounced [ʁɨfuˈɣaðu]) is a basic preparation in mediterranean, latin american, spanish, italian and portuguese cooking. it typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil. in modern spanish cuisine, sofrito consists of garlic, onion, peppers, and tomatoes cooked in olive oil. this is known as refogado, sufrito, or sometimes as estrugido in portuguese-speaking nations, where only garlic, onions and olive oil are often essential, tomato and bay laurel leaves being the other most common ingredients.

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Tomato Mother Sauce

Tomato sauce (also known as salsa roja in spanish or salsa di pomodoro in italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for mexican salsas and italian pasta dishes. tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. all of these qualities make them ideal for simple and appealing sauces. in countries such as the united kingdom, india, australia, new zealand, and south africa, the term tomato sauce is used to describe a condiment similar to what americans call tomato ketchup. in some of these countries, both terms are used for the condiment.

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Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Vinaigrette

Vinaigrette ( vin-ig-ret, french: [vinɛɡʁɛt] (listen)) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). the mixture can be enhanced with salt, herbs and/or spices. it is used most commonly as a salad dressing, but can also be used as a marinade. traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.

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Wasabi

Wasabi (japanese: ワサビ, わさび, or 山葵, pronounced [waꜜsabi]; eutrema japonicum or wasabia japonica) or japanese horseradish is a plant of the family brassicaceae, which also includes horseradish and mustard in other genera. a paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. it is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue. however, most common wasabi flavorings are ersatz, and are made of horseradish and food coloring. the plant grows naturally along stream beds in mountain river valleys in japan. the two main cultivars in the marketplace are e. japonicum 'daruma' and 'mazuma', but there are many others. the oldest record of wasabi as a food dates to the 8th century ad. the popularity of wasabi in english-speaking countries has coincided with that of sushi, growing steadily starting in about 1980.due to issues that limit the japanese wasabi plant's mass cultivation and thus increase its price and decreased availability outside japan, the western horseradish plant is generally used in place of the japanese horseradish. this version is commonly referred to as "western wasabi" (西洋わさび) in japan.

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Worcestershire sauce

Worcestershire sauce ( wuu-stuh-shur), sometimes called worcester sauce, is a fermented liquid condiment created in the city of worcester in worcestershire, england, during the first half of the 19th century. the creators were the pharmacists john wheeley lea and william henry perrins, who went on to form the company lea & perrins. worcestershire sauce has been considered a generic term since 1876, when the english high court of justice ruled that lea & perrins did not own a trademark for the name worcestershire.worcestershire sauce is frequently used to augment food and drink recipes, such as welsh rarebit, caesar salad, oysters kirkpatrick, and deviled eggs. as both a background flavour and a source of umami (the savoury fifth flavour), it is now also added to dishes that historically did not contain it, such as chili con carne and beef stew. it is also used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the bloody mary and caesar.

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Adobo

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

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Bouquet garni

The bouquet garni (french for "garnished bouquet"; pronounced [bukɛ ɡaʁni]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. the bouquet is cooked with the other ingredients and removed prior to consumption. liquid remaining in the bouquet garni can be wrung out into the dish.there is no standard recipe for bouquet garni, but most french recipes include thyme, bay leaf and parsley. it may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. in provence, dried orange peel may be added.sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used.

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Herbes de Provence

A dried herb mix commonly made with basil, bay leaf, rosemary, thyme, savory (classic mixture), though fennel and lavender can also be used, used with grilled or roasted meats, fish, stews, salads

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Salprieta

Salprieta or sal prieta is a typical side dish from the province of manabí, ecuador, used as condiment for dishes based on fish, plantain or rice. the basic recipe for salprieta contains equal parts of toasted corn and toasted peanuts, both ground to a coarse powder; then mixed with finely chopped coriander, dried oregano, salt and black pepper. achiote oil can be added to give color to the mixture. the term is derived from spanish sal (salt) and prieta meaning dense, dark.

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Sazon

A spice mix popular in latin america, made with garlic, onion, coriander, cumin, turmeric, achiote, salt, black pepper, several variations, used in soups, stews, bean dishes