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Other popular accompaniments include tomato ketchup (known as "red sauce" in some parts of Wales and as "tomato sauce" in certain parts of the country), brown sauce, chippy sauce (brown sauce mixed with vinegar and/or water and popular around the Edinburgh area of Scotland only), barbeque sauce, worcestershire sauce, partially melted cheddar ...
Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. [14] Vinegar is often added.
Muhammara (Arabic: محمرة muḥammarah) is a hot pepper dip made from Aleppo pepper, ground walnuts, dried bread, and olive oil. Other spices and flavorings may be added. It is served as a dip or spread for bread or as a sauce for fish and meat. The dish is also known in Turkey, where it may be called acuka.
Blending the chicken fat-roasted charred onions with butter, sweet white vinegar, and crushed red pepper yields a creamy, umami-rich sauce that makes the chicken even more succulent. Get the Sheet ...
Olive oil and neutral vegetable oils such as soybean oil, canola oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil are all common. Different vinegars, such as raspberry, create different flavors, and lemon juice or alcohol, such as sherry, may be used instead of vinegar.
Ketchup maison—green or red sauce made with sugar, vinegar, tomatoes, onions, apples and spices Soupe aux gourganes —soup showcasing the traditional gourgane bean [ 38 ] Soupe à l'orge perlé —soup showcasing pearl barley [ 39 ]
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus.
Even small variations in ingredients or preparation—the oil used for frying, the origin of the curds, or spices in the gravy—can result in a distinctly different experience of eating the poutine. [1] Some recipes eliminate the cheese, but most Québécois would call such a dish a frite sauce (English: french fries with gravy), not