224 Dishes

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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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Raita

Raita is a side dish in indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). the closest approximation in western cuisine is a side dish or dip, or a cooked salad. it is often referred to as a condiment, but unlike traditional western condiments like salt, pepper, mustard and horseradish that make dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some asian cuisines. in indian cuisine, some type of flatbread may be eaten together with raita, chutneys and pickles. the yogurt may be seasoned with coriander, roasted cumin seeds, mint, cayenne pepper, chaat masala and other herbs and spices.

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Remonce

Remonce is a cake-filling paste used in various traditional danish pastries. it is made by creaming softened butter with sugar, and is sometimes flavoured with cinnamon (e.g. in cinnamon snails), cardamom, custard, marzipan, or almond paste. remonce is always baked along with the pastry.remonce is a danish word and invention. in the english language it has been referred to as "lord mayor filling".

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Rouille

Rouille (french: [ʁuj]; lit. 'rust') is a sauce that consists of egg yolk and olive oil with breadcrumbs, garlic, saffron and cayenne pepper. it is served as a garnish with fish, fish soup and, notably, bouillabaisse. rouille is most often used in the cuisine of provence.

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Sambal oelek

Chili paste, made with chili peppers, salt and vinger, used as a condiment, with chicken, fish, salads, soups

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Sauce verte

Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the spanish and italian salsa verde, the french sauce verte, the german grüne soße or frankfurter grie soß (frankfurt dialect), the british mint sauce and greensauce, and the argentinian chimichurri.: 354 the mexican salsa verde, though also called a "green sauce", is instead based on tomatillos and is commonly cooked; the new mexico version uses a green chile base.

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Sauce vierge

Sauce vierge (french; in english: literally, "virgin sauce") is a french sauce made from olive oil, lemon juice, chopped tomato and chopped basil. frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. the ingredients are combined and allowed to infuse or macerate (depending on whether heat is applied or not) in the oil to create the sauce. the sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as cod, sole, etc.; it is sometimes served over pasta. the sauce was popularised in the 1980s by michel guérard, a french chef, author, one of the founders of nouvelle cuisine, and the inventor of cuisine minceur, from eugénie-les-bains, aquitaine, in south-western france; the sauce has since become a modern classic.in its original form, the sauce was intended as a mediterranean preparation and contained a lot of garlic. it was served either hot or cold after infusing the herbs in the oil.

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Sennepssauce

Mustard sauce

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Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. the oil is one of the earliest-known crop-based oils. worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter.

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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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Soy sauce

Soy sauce (also called simply soy in american english and soya sauce in british english) is a liquid condiment of chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and aspergillus oryzae or aspergillus sojae molds. it is considered to contain a strong umami taste. soy sauce in its current form was created about 2,200 years ago during the western han dynasty of ancient china, and it has spread throughout east and southeast asia where it is used in cooking and as a condiment.

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Sriracha

Sriracha ( sih-ratch-ə or sih-rah-chə; thai: ศรีราชา, pronounced [sǐː.rāː.tɕʰāː] (listen)) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

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Steak sauce

Steak sauce is a tangy sauce commonly served as a condiment for beef in the united states. two of its major producers are british companies, and the sauce is similar to the "brown sauce" of british cuisine.

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Svampesauce

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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Tahini

Tahini or tahina is a middle eastern condiment made from toasted ground hulled sesame. it is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. tahini is used in the cuisines of the levant and eastern mediterranean, the south caucasus, as well as parts of north africa. sesame paste (though not called tahini) is also used in some east asian cuisines.

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Tapenade

Tapenade (french pronunciation: ​[tapəˈnad]; occitan: tapenada [tapeˈnadɔ]) is a provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and anchovies. its name comes from the provençal word for capers, tapenas (pronounced [taˈpenɔs]). it is a popular food in the south of france, where it is generally eaten as an hors d'œuvre spread on bread, with fish, in salads, and sometimes used to stuff poultry for a main course.

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Teriyaki sauce

Sweet and savory sauce and marinade for grilled meats and vegetables, made with mirin, soy sauce, rice vinegar, sugar, ginger, garlic, used on chicken, beef, pork, fish, seafood, vegetables

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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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Marinara Sauce

Marinara ("mariner's") sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. variations include capers, olives, spices, and a dash of wine. widely used in italian-american cuisine, it is known as alla marinara in italy, where it is typically made with tomatoes, basil, and oregano, but also sometimes olives, capers, and salted anchovies. it is used for spaghetti and vermicelli, but also with meat or fish.the terms should not be confused with spaghetti marinara, a popular dish in australia, new zealand, spain, and south africa, in which a tomato-based sauce is mixed with fresh seafood. in italy, a pasta sauce including seafood is more commonly called alla pescatore.

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Tomatsovs

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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Veloute sauce

A velouté sauce (french pronunciation: ​[vəluˈte]) is a savory sauce that is made from a roux and a light stock. it is one of the "mother sauces" of french cuisine listed by chef auguste escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. the term velouté is the french word for velvety. in preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. the sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).

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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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Yellow mustard

Condiment made with mustard seeds, vinegar, turmeric, spices, salt, a condiment for burgers, fries, sandwiches, used in salad dressings, dips, many different recipes

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Yuzu koshō

Yuzu koshō (柚子胡椒, also yuzu goshō) is a type of japanese seasoning. it is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. it is usually used as a condiment for nabemono dishes, miso soup, and sashimi. the most famous types of yuzukoshō come from kyushu, where it is a local specialty.

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Sushi vinegar

Sushi vinegar is made with rice wine vinegar, sugar and salt, and is mixed with rice that is used in sushi

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Berbere

Berbere (oromo: barbaree, amharic: በርበሬ bärbäre, tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea. berbere sometimes encompasses herbs and spices that are less well known internationally. these include both cultivated plants and those that grow wild in ethiopia, such as korarima (aframomum corrorima) and long pepper.

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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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Dukkah

Duqqa, du'ah, do'a, or dukkah (arabic: دُقَّة egyptian arabic pronunciation: [ˈdæʔʔæ], hejazi pronunciation: [dʊgːa]) is an egyptian and middle eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. it is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. pre-made versions of duqqa can be bought in the spice markets of cairo, where they are sold in paper cones, with the simplest version being crushed mint, salt, and pepper. the packaged variety that is found in markets is composed of parched wheat flour mixed with cumin and caraway. in the hejaz region it has been part of the regional cuisine for decades.

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Five spice

Five-spice powder (chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices used predominantly in almost all branches of chinese cuisine. it is also used in hawaiian cuisine and vietnamese cuisine. the five flavors of the spices (sweet, bitter, sour, salty, and savory) refers to the five traditional chinese elements.

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Garam masala

Garam masala [from hindi गरम मसाला (garm masala, "hot spices")] is a blend of ground spices originated from india. it is common in indian, pakistani, nepalese, bangladeshi, sri lankan and caribbean cuisines. it is used alone or with other seasonings.

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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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Pumpkin spice

Pumpkin pie spice, also known as pumpkin spice, is an american spice mix commonly used as an ingredient in pumpkin pie. pumpkin pie spice is similar to the british and commonwealth mixed spice. it is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. it can also be used as a seasoning in general cooking. as of 2016, pumpkin spice consumables produce $500 million in annual sales. the spice is often referred to in the context of a pumpkin spice latte from starbucks, with the company selling more than 200 million lattes between its launch and 2013, generating revenue of at least $80 million a year.

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Ras el hanout

Ras el hanout or rass el hanout (arabic: رأس الحانوت raʾs al-ḥānūt, arabic pronunciation: [rɑʔs ælħɑːnuːt]) is a spice mix found in varying forms in tunisia, algeria, and morocco. the name in arabic means "head of the shop" and implies a mixture of the best spices the seller has to offer. ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice. there is no definitive composition of spices that makes up ras el hanout. each shop, company, or family may have their own blend. the mixture usually consists of over a dozen spices, in different proportions. commonly used ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper. ingredients may be toasted before being ground or pounded in a mortar and mixed together. some preparations include salt or sugar, but that is generally not the accepted practice. garlic, saffron, nuts or dry herbs are generally not included, as they are usually added to dishes individually, but some commercial preparations, particularly in europe and north america, may contain them. certain supposed aphrodisiacs, including the notoriously dangerous "green metallic beetles", cantharides, have appeared in many moroccan ras el hanout formulations, but these seem to be irrelevant for flavouring purposes.

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Vadouvan

Vadouvan (occasionally spelled vaudouvan) is a ready-to-use blend of spices that is a french derivative of a masala known as vadavam, vadagam, or vadakam. it is an indian curry blend with added aromatics such as shallots and garlic. the spice blend is thought to have originated from french colonial influence in the puducherry region of india. indian recipes for vadouvan blends vary but, at a minimum, must contain pounded onion, garlic, cumin seeds, mustard seeds and fenugreek. the mixture is dried in the sun and then crushed, mixed with castor oil, which has preservative properties, and rolled into balls, which are then dried for several more days.similarly, western recipes for vadouvan use onions, garlic, spices and oil, but the drying is done using an oven.

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Zaatar

Za'atar ( zah-tar; arabic: زَعْتَر, ipa: [ˈzaʕtar]) is a culinary herb or family of herbs. it is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. as a family of related middle eastern herbs, it contains plants from the genera origanum (oregano), calamintha (basil thyme), thymus (typically thymus vulgaris, i.e., thyme), and satureja (savory) plants. the name za'atar alone most properly applies to origanum syriacum, considered in biblical scholarship to be the ezov (hebrew: אזוב [eˈzov]) of the hebrew bible, often translated as "hyssop" but distinct from modern hyssopus officinalis. used in levantine cuisine, both the herb and spice mixture are popular throughout the mediterranean region of the middle east.

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Karrysalat

Curry salad, a common side or topping for smørrebrød

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Russisk salat

Red beet salad

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Koldskål

Buttermilk koldskål (danish: kærnemælkskoldskål, often simply koldskål – literally cold bowl) is a sweet cold dairy beverage or dessert eaten in denmark. koldskål is made with buttermilk and other varying ingredients: eggs, sugar, cream and/or other dairy products, vanilla, and sometimes lemon. the dish arose when buttermilk became commonly available in denmark in the early 1900s and was eaten chilled most days during the summer as a dessert or snack. since 1979, there have been ready-made varieties on the danish market, originally from esbjerg dairy, but now from a range of dairies, including arla. the earliest mentions of koldskål are from the 18th century, where the term was used to describe a sweet beer-based gruel, however this dish is not commonly eaten any more. it was not until the 19th century that recipes for buttermilk-based koldskål appeared, and it took until the 20th century for the dish to become a mainstay in danish homes.traditionally, buttermilk koldskål is served with dry, crispy biscuits such as kammerjunker or tvebakker. sometimes sliced strawberries or bananas are added. like most activities in denmark, the consumption of koldskål is highly dependent on the weather, and a couple of weeks of warm weather can double the demand for ready-made koldskål. in 2013, arla sold 3.8 million litres of koldskål in the month of july alone (about 2/3 litres per dane).

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Sødsuppe

Sweet fruit soup, may include groats, oats, meat, potatoes

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Sushi rice

Short-grained white rice mixed with rice vinegar, salt and sugar, used to make sushi

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Asier

Pickled large cucumbers