224 Dishes

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Chili oil

Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. different types of oil and hot peppers are used, and other components may also be included. it is commonly used in chinese cuisine, southeast asian cuisine, and elsewhere. it is particularly popular in western chinese cuisines such as sichuan cuisine, hunan cuisine, guizhou cuisine, and shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. it is sometimes used as a dip for meat and dim sum. it is also employed in the korean chinese noodle soup dish jjamppong.chili oil is typically red in color. it is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. other spices may be included such as sichuan pepper, garlic, or paprika. commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. recipes targeted to western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. the solids typically settle to the bottom of the container in which it is stored. when using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids. chili oil is easy to prepare, and is also commercially available in glass jars or bottles.

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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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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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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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Dumpling sauce

Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist

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Duxelles

Duxelles (french: [dyksɛl]) is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. cream is sometimes used as well, and some recipes add a dash of madeira or sherry. it is a basic preparation used in stuffings and sauces (notably, beef wellington) or as a garnish. duxelles can also be filled into a pocket of raw pastry and baked as a savory tart.duxelles is made with any cultivated or wild mushroom, depending on the recipe. duxelles made with wild porcini mushrooms will have a much stronger flavor than those made with white or brown mushrooms. duxelles is said to have been created by the 17th-century french chef françois pierre la varenne (1615–1678) and to have been named after his employer, nicolas chalon du blé, marquis d'uxelles, maréchal de france. many classical cookbooks define duxelles as dehydrated fungi, used as stuffings and pastry fillings. according to auguste escoffier, the mushrooms were dehydrated in order to enhance flavor and minimize water content. when fresh mushrooms are cooked, they let off enormous amounts of vapor in relation to their size. fresh mushrooms used as stuffings or pastry fillings could therefore build up pressure inside the dish or pastry, causing it to crack or even explode.

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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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Chateaubriand sauce

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. while the term originally referred to the preparation of the dish, auguste escoffier named the specific center cut of the tenderloin the chateaubriand. in the gastronomy of the 19th century the steak for chateaubriand could be cut from the sirloin, and served with a reduced sauce named chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. it was also traditionally served with mushrooms.

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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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Sauce Bordelaise

Bordelaise sauce is a classic french sauce named after the bordeaux region of france, which is famous for its wine. the sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. sauce marchand de vin ("wine-merchant's sauce") is a similar designation. traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.

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Sauce Champignon

Brown sauce with mushrooms, used with grilled or roasted meats

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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 Madere

Demi-glace with madeira wine, used with roasts, steak, pork chops, pasta, stews

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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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Flødesovs

Cream sauce, used in casseroles, with pasta, meat, potatoes

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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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Mousseline Sauce

Hollandaise sauce with whipped cream folded into it, used with meat, fish, poultry, shellfish

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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, kiyūpī)—often misspelled キューピー (kyūpī)—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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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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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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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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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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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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Peberrodssovs

Horseradish sauce, used with roast beef, brisket, prime rib roast

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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.

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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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Ponzu

Ponzu (ポン酢) is a citrus-based sauce commonly used in japanese cuisine. it is tart, with a thin, watery consistency and nearly colorless. ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu with soy sauce (shōyu) added, and the mixed dark brown product is widely referred to as simply ponzu. the term originally came into the japanese language as ponsu as a borrowing of the now obsolete dutch word pons, meaning punch as in a beverage made from fruit juices. the sour nature of this sauce led to the final -su being written with the character su (酢), meaning "vinegar".ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat. the liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon. commercial ponzu is generally sold in glass bottles, which may have some sediment. ponzu shōyu is traditionally used as a dressing for tataki (lightly grilled, then chopped meat or fish) and also as a dip for nabemono (one-pot dishes) such as shabu-shabu. it is used as a dip for sashimi. in the kansai region, it is offered as a topping for takoyaki.