220 Dishes

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Cream dressing

Sauce made with heavy cream, sour cream, buttermilk, mayonnaise or yogurt, vinegar, seasonings, used for salad dressing, roasted lamb, chicken

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Crème fraîche

Crème fraîche (english pronunciation: , french pronunciation: [kʁɛm fʁɛʃ] (listen), lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a ph of approximately 4.5. it is soured with a bacterial culture. european labeling regulations specify the two ingredients must be cream and bacterial culture. it is served over fruit and baked goods, as well as being added to soups and sauces. it is used in a variety of other recipes. sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions. the name crème fraîche is french, but similar soured creams are found in much of northern europe, and a traditional soured cream (crema fresca in spanish) used in central america resembles it.

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Cumberland sauce

Cumberland sauce is a savoury sauce of english origin, made with redcurrant jelly, mustard, pepper and salt, blanched orange peel, and port wine. the food writer elizabeth david described it as "the best of all sauces for cold meat". it is thought to be of 19th-century origin. among the conjectural reasons for its name are honouring a duke of cumberland or alternatively reflecting the county of its origin.

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Curry sauce

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Dijon mustard

Dijon mustard (french: moutarde de dijon) is a traditional mustard of france, named after the town of dijon in burgundy, france, which was the center of mustard making in the late middle ages and was granted exclusive rights in france in the 17th century. first used in 1336 for the table of king philip vi, it became popular in 1856, when jean naigeon of dijon replaced the usual ingredient of vinegar in the recipe with verjuice, the acidic juice of unripe grapes.the main ingredients of the modern condiment are brown mustard seeds (brassica juncea) and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice. it can be used as an accompaniment to all meats in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. the term dijonnaise refers to a blend of dijon mustard with mayonnaise.

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Duck sauce

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. offered at american chinese restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles. it is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder. it may be used as a glaze on foods, such as poultry. despite its name, the sauce is not prepared using duck meat; rather it is named as such because it is a common accompaniment to chinese-style duck dishes.

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Enchilada sauce

A sauce for enchiladas, typically red or green and made with chili peppers, chili powder, spices and seasonings

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English mustard

A table and cooking condiment available as: (1) english mustard powder, made from yellow mustard, turmeric and wheat flour, and (2)prepared english mustard, made with mustard powder and water

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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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Sauce au Porto

Espagnole sauce with port wine, serve with duck, game, lamb, beef, pork, venison

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Sauce Chasseur

Sauce chasseur, sometimes called "hunter's sauce", is a simple or compound brown sauce used in french cuisine. it is typically made using demi-glace or an espagnole sauce (which is one of the five mother sauces) as a base, and often includes mushrooms and shallots. it may also include tomatoes and a finishing of fines herbes.

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Sauce Robert

Sauce robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the classic french demi-glace, which in turn is derived from espagnole sauce, one of the five mother sauces in french cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise).sauce robert is made from chopped onions cooked in butter without color, a reduction of white wine, pepper, an addition of demi-glace and is finished with mustard.it is suited to red meat, specifically pork, typically grilled pork.

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Fermented bean paste

Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of east, south and southeast asia. in some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used.the pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. the colours of such pastes range from light tan to reddish brown and dark brown. the differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground. fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass. the paste is also the main ingredient of hoisin sauce.due to the protein content of the beans, the fermentation process releases a large amount of free amino acids, which when combined with the large amounts of salt used in its production, produces a highly umami product. this is particularly true with miso, which can be used as the primary ingredient in certain dishes, such as miso soup.

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Fish sauce

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.: 234  it is used as a staple seasoning in east asian cuisine and southeast asian cuisine, particularly myanmar, cambodia, china, indonesia, laos, malaysia, philippines, taiwan, thailand, and vietnam. some garum-related fish sauces have been used in the west since the roman times. due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. the umami flavor in fish sauce is due to its glutamate content.fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. soy sauce is regarded by some in the west as a vegetarian alternative to fish sauce though they are very different in flavor.: 234 

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Garlic butter

Compound butter made with garlic and butter, used with bread, scampi, steak, pasta, escargots a la bourguignonne

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Garlic sauce

Garlic sauce is a sauce prepared using garlic as a primary ingredient. it is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. the garlic is typically crushed or finely diced. simple garlic sauce is composed of garlic and another ingredient to suspend the bulb via emulsion, such as oil, butter or mayonnaise. various additional ingredients can be used to prepare the sauce. garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables. it is also used as a condiment.

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Garum

Garum is a fermented fish sauce which was used as a condiment in the cuisines of phoenicia, ancient greece, rome, carthage and later byzantium. liquamen is a similar preparation, and at times they were synonymous. although garum enjoyed its greatest popularity in the western mediterranean and the roman world, it was earlier used by the greeks.like the modern fermented fish sauce or the soy product soy sauce, fermented garum is a rich source of umami flavoring due to the presence of glutamates. it was used along with murri in medieval byzantine and arab cuisine to give a savory flavor to dishes. murri may derive from garum.

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Gremolata

Gremolata (italian pronunciation: [ɡremoˈlaːta]) or gremolada (italian: [ɡremoˈlaːda], lombard: [ɡremuˈlɑːda]) is a green sauce made of chopped parsley, lemon zest, and garlic. it is the standard accompaniment to the milanese braised veal shank dish ossobuco alla milanese.

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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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Harissa

Harissa (arabic: هريسة harīsa, from maghrebi arabic) is a hot chili pepper paste, native to the maghreb. the main ingredients are roasted red peppers, baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. rose harissa, made with rose petals, is also made.

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Hoisin sauce

Hoisin sauce is a thick, fragrant sauce commonly used in cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. it is dark-coloured in appearance and sweet and salty in taste. although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. vinegar, five-spice powder, and sugar are also commonly added.

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Hollandaise Sauce

Hollandaise sauce ( or ; french: [ʔɔlɑ̃dɛz]), formerly also called dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). it is usually seasoned with salt, and either white pepper or cayenne pepper. it is well known as a key ingredient of eggs benedict, and is often served on vegetables such as steamed asparagus.

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Bearnaise Sauce

Béarnaise sauce (; french: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. it is basically the "child" of the hollandaise sauce. the difference is only in the flavoring: béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. the sauce's name is related to the province of béarn, france. it is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.

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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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Hummus

Hummus (, ; arabic: حُمُّص, 'chickpeas'; full arabic name: ḥummuṣ bi-ṭ-ṭaḥīna arabic: حمص بالطحينة, 'chickpeas with tahini') is a middle eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. the standard garnish in the middle east includes olive oil, a few whole chickpeas, parsley, and paprika.in middle eastern cuisine, it is usually eaten as a dip, with pita bread. in the west, it is now produced industrially, and is often served as a snack or appetizer with crackers.

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Ketchup

Ketchup or catsup is a table condiment with a sweet and tangy flavor. the unmodified term ("ketchup") now typically refers to tomato ketchup, although early american recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. the spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. the market leader in the united states (60% market share) and the united kingdom (82%) is heinz tomato ketchup. tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks, such as potato chips.

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Kewpie

Kewpie (キユーピー, spelling kiyūpī, pronunciation kyūpī)—often misspelled キューピー (kyūpī) according to the pronunciation—is a japanese brand of mayonnaise, and the name of the company that makes it. kewpie is the best selling mayonnaise in japan, and is also sold in other countries.

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Mango salsa

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Marie Rose sauce

Marie rose sauce (known in some areas as cocktail sauce or seafood sauce) is a british condiment often made from a blend of tomatoes, mayonnaise, worcestershire sauce, lemon juice and black pepper. a simpler version can be made by merely mixing tomato ketchup with mayonnaise. the sauce was popularised in the 1960s by fanny cradock, a british celebrity chef.it is often accompanied with seafood, and prawns in particular.

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Marmite

Marmite ( mar-myte) is a brand of savoury food spread from the united kingdom, based on yeast extract invented by german scientist justus von liebig. it is made from by-products of beer brewing (see lees (fermentation)) and is currently produced by british company unilever. the product is notable as a vegan source of b vitamins, including supplemental vitamin b12. a traditional use is to spread it very thinly on buttered toast. marmite is a sticky, dark brown paste with a distinctive, salty, powerful flavour and matching heady aroma. this distinctive taste is represented in the marketing slogan: "love it or hate it." such is its prominence in british popular culture that the product's name is often used as a metaphor for something that is an acquired taste or tends to polarise opinion. marmite is commonly used as a flavouring, as it is particularly rich in umami due to its very high levels of glutamate (1960 mg/100g).the image on the jar shows a marmite (french: [maʁmit]), a french term for a large, covered earthenware or metal cooking pot. marmite was originally supplied in earthenware pots but since the 1920s has been sold in glass jars. marmite's distinctive bulbous jars are supplied to unilever by the german glass manufacturer gerresheimer.similar products include the australian vegemite (whose name is derived from that of marmite), the swiss cenovis, the brazilian cenovit, the long-extinct argentinian condibé, and the german vitam-r. marmite in new zealand has been manufactured since 1919 under licence, but with a different recipe; that product is the only one sold as marmite in australasia and the pacific islands, whereas elsewhere in the world the british version predominates.

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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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Aioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

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Garlic mayonnaise

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

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Mustard mayonnaise

Mayonnaise mixed with mustard, seasonings, may also include honey, herbs, horseradish

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Remoulade

Rémoulade (english: ; french: [ʁemulad]) is a european cold sauce based on mayonnaise. although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. it can also contain horseradish, paprika, anchovies, capers and a host of other items. while its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes).

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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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Mint sauce

Mint sauce is a green sauce originating in the united kingdom, made from finely chopped spearmint (mentha spicata) leaves soaked in vinegar, and a small amount of sugar. lime juice is sometimes added. the sauce has a watery consistency and is flecked with broken leaves. in british and irish cuisine it is often served as a condiment for roast lamb, or any other roast meats, or, in some areas, mushy peas. it is normally bought ready-made, and is easy to find in british food shops. mint jelly, thicker and sweeter, is an alternative for lamb, also normally bought ready-made. similar herb-based green sauces were common throughout medieval europe, with the use of mint being more common in french and italian cuisine of the period than that of the english; however, they became less common and mostly died out as europe entered the modern era.

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Monkey gland sauce

Monkey gland sauce has its origins in south africa. it has been featured as a restaurant item since the 1930s, becoming a south african restaurant and fast food staple condiment. it is a thick, sweet and tangy sauce and dark in colour. it is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and fries, or on roasted potatoes.

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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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Onion gravy

Onion gravy is a type of gravy prepared with onion. various types of onions are used in its preparation. some preparations caramelize the onions. onion gravy may be served to accompany many foods, such as pork, beef steak, meatloaf, hamburger, bangers and mash, hot dogs, and french fries, among others. vegan onion gravy also exists, which may use seitan cooking broth in its preparation. premade mixes and formulations also exist, such as solid sauce bars.

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Oyster sauce

Oyster sauce describes a number of sauces made by cooking oysters. the most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. some versions may be darkened with caramel, though high-quality oyster sauce is naturally dark. it is commonly used in chinese, thai, malay, vietnamese, and khmer cuisine.

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Parsley sauce

Parsley sauce is a cream sauce seasoned with parsley. it is essentially a simple béchamel sauce containing chopped parsley. a variant called "liquor" is often served with pie and mash as a traditional british food, particularly in london.

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Passata pomodoro

Puréed ripe tomatoes that are strained to remove the skin and seeds, commonly canned, used in many recipes, soups, stews, sauces, spaghetti sauce, bolognese sauce, lasagna, pizza sauce, penne alla vodka

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Peanut sauce

Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is an indonesian sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.peanut sauce is used with meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in gado-gado, or as a dipping sauce.

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Peri peri

Peri-peri ( pirr-ee-pirr-ee, often hyphenated or as one word, and with variant spellings piri-piri, piripiri or pili pili) is a cultivar of capsicum frutescens from the malagueta pepper. it was originally produced by portuguese explorers in portugal's former southern african territories, particularly mozambique and its border regions with south africa, and then spread to other portuguese domains.