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Coulis – Thin sauce made from vegetables or fruits [2] Duck sauce – American Chinese condiment with a translucent orange appearance; Egusi sauce; Fry sauce – Condiment for French fries; Hollandaise sauce – Sauce made of egg, butter, and lemon; Mahyawa – Iranian cuisine tangy sauce made out of fermented fish
Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) [1] is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, [ 2 ] pasta, [ 3 ] fish, omelettes, [ 4 ] and chicken. [ 5 ]
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4] Samurai sauce; Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli; Sauce andalouse
Beurre fondue (French pronunciation: [bœʁ fɔ̃dy]) is a food prepared by melting butter in water. [1] The preparation serves to maintain the butter as an emulsified and creamy concoction. [1] Beurre fondue is used by chefs because it has a lesser feel of greasiness on the palate, and the sauce is also easy for chefs to use compared to whole ...
Here, the sauce is similar to that of cacio e pepe. You just need butter, pasta water, pepper, and cheese. You just need butter, pasta water, pepper, and cheese. Toasting the pepper in butter is ...
The cheesy sauce coats the cabbage for a satisfying side that pairs with roasted chicken, pork or steak. ... I Cooking the lemon slices in butter mellows their bite and helps jump-start the lemony ...
Some condiments are used during cooking to add flavour texture: barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream are examples. Alternatively, condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard or mayonnaise.
In Italian cuisine, onions, carrots and celery are chopped to form a battuto, [15] and then slowly cooked [16] in butter or olive oil, becoming soffritto. [17] It is used as the base for most pasta sauces, such as ragù (ragoût), but occasionally it can be used as the base of other dishes, such as sauteed vegetables. For this reason, it is a ...