77 articles
A.1. Sauce
A.1. Sauce, an American brown steak sauce created in the 1820s by Henderson William Brand, chef to King George IV, sold in the US since 1906; tomato, raisin, orange, vinegar based; dropped "Steak" from its name in 2014.
Adobo
Adobo is the unofficial national dish of the Philippines and a cooking method: meat braised in vinegar, soy sauce or salt, garlic, and peppercorns. Distinct from Spanish and Mexican adobo despite the shared Spanish name.
Aioli
Aioli (allioli, aïoli) is a Mediterranean garlic-and-olive-oil emulsion, traditionally egg-free and made in a mortar; Provençal versions add yolk, and US menus usually mean garlic mayonnaise.
Ajvar
Ajvar (ајвар) is a Balkan roasted red pepper spread with oil, salt, and vinegar; eggplant optional. Name from Turkish havyar. Serbia and North Macedonia both protect ajvar names; origin is shared and disputed.
Au jus
Au jus (French, 'with juice') describes meat, especially roast beef, served with its own thin, unthickened pan juices, or in American usage the sauce itself; unlike gravy it is never thickened with flour or dairy.
Barbecue sauce
Barbecue sauce (BBQ sauce) is a seasoned American condiment for smoked and grilled meat, with tomato-based Kansas City, vinegar-based North Carolina, mustard-based South Carolina, Memphis, and Texas regional styles.
Béarnaise sauce
Sauce béarnaise (béarnaise sauce), also called la béarnaise: a warm French emulsified sauce of clarified butter, egg yolks, shallot-vinegar reduction and tarragon, derived from hollandaise, served with grilled meats and fish, attributed to Collinet in 1830s Saint-Germain-en-Laye.
Beurre blanc
Beurre blanc (beurre nantais) is a warm French emulsified butter sauce from the Loire Valley near Nantes: cold butter whisked into a white wine, vinegar, and shallot reduction, without egg yolks, served hot over fish.
Bovril
Bovril, the British beef and yeast extract paste created by John Lawson Johnston as Johnston's Fluid Beef around the 1870s French army beef contract, renamed in 1886; made as a hot drink, spread, and stock, briefly vegetarian 2004-2006, now a Unilever brand made in Burton on Trent.
Brown sauce
Brown sauce, also called chippy sauce when diluted, is a British dark-brown fruit-and-spice condiment with tamarind, dates and malt vinegar; HP Sauce dominates about three-quarters of the UK market.
Chamoy (sauce)
Chamoy is a Mexican sweet-sour-salty-spicy condiment made from pickled or dehydrated apricot, mango, plum, or tamarind with chile, salt, sugar, and vinegar, derived from Asian salted-plum preserves (umeboshi, Cantonese see-moy) and used on fruit, candy, drinks, and chamoyadas.
Chicken curry
Chicken curry: chicken simmered in a spiced sauce; term coined by East India Company men for saucy Indian dishes; reached Japan via the Royal Navy in the 1870s; USDA 260 kcal per cup.
Chimichurri
Chimichurri: uncooked herb sauce of parsley, dried oregano, garlic, red wine vinegar, oil, and ají molido from Argentina and Uruguay (Río de la Plata), served with asado; also the Mexican cilantro-lime and Brazilian dry variants.
Cholula Hot Sauce
Cholula Hot Sauce is a mild Mexican hot sauce made from árbol and piquín peppers, recognizable by its round beechwood cap, owned by McCormick since 2020.
Chutney
Chutney (Hindi caṭnī, चटनी) is an Indian condiment family: fresh ground herb, fruit, or coconut pastes eaten daily, and the sweet vinegar-preserved British colonial version such as Major Grey's mango chutney.
Cocktail sauce
Cocktail sauce: a cold seafood condiment. American version is ketchup plus prepared horseradish with lemon, Worcestershire, and hot sauce; in Britain and much of Europe the name means creamy mayonnaise-based Marie Rose sauce for prawn cocktail.
Cultured corn starch (Corynebacterium fermentate)
Cultured corn starch (Corynebacterium fermentate), also called corn sauce, is corn starch hydrolyzed by food-grade enzymes and fermented by Corynebacterium glutamicum or C. stationis; Nestlé notified FDA as GRAS in GRN 792 and 793, closed April 26, 2019, for savory foods at 0.76% or 0.25%.
Dijon mustard
Dijon mustard (moutarde de Dijon) is a strong, smooth pale-yellow French mustard from Dijon, Burgundy, made from Brassica juncea or nigra seeds with verjus, vinegar, or white wine; the name is a recipe, not a protected origin, unlike Moutarde de Bourgogne IGP.
Doubanjiang (豆瓣酱)
Doubanjiang (豆瓣酱, toban djan), Chinese fermented broad bean or chili bean paste; Pixian douban of Chengdu is the GI-protected soul of Sichuan cuisine, base of mapo tofu and hotpot.
Espagnole sauce
Espagnole (sauce espagnole, brown sauce) is one of Escoffier's five French mother sauces: brown roux, brown stock, mirepoix, and tomato, simmered for hours. Base of demi-glace and brown derivatives such as bordelaise.
Fish sauce
Fish sauce (nước mắm, nam pla, patis) is a translucent condiment of fermented fish and salt, central to Southeast Asian cooking. Codex requires ≥6 months fermentation, ≥10 g/l nitrogen, ≥200 g/l salt; garum is its Roman ancestor.
Frank's RedHot
Frank's RedHot is an American Louisiana-style cayenne pepper hot sauce first bottled in 1920 by Jacob Frank and Adam Estilette, used in the original 1964 Anchor Bar buffalo wings, now owned by McCormick and mild at about 450 SHU.
French dressing
French dressing names two products: a British/classical vinaigrette of oil, vinegar, and seasonings, and an American sweet, creamy orange dressing with ketchup or tomato ingredients; the FDA revoked its US standard of identity effective February 14, 2022.
French mother sauces
French mother sauces (sauces mères): the five classical bases, béchamel, velouté, espagnole, sauce tomate, and hollandaise, codified by Escoffier in the 1903 Guide Culinaire from Carême's four sauces, each generating daughter sauces like Mornay and béarnaise.
Fry sauce
Fry sauce is a Utah-Idaho condiment of ketchup and mayonnaise (1:2 or 1:1) for dipping fries. Also called fancy sauce; related to salsa golf, mayoketchup, Marie Rose sauce. Origin credited to Don Carlos Edwards and Arctic Circle, disputed by Provo's Stan's Drive-In.
Giardiniera
Giardiniera: Italian pickled-vegetable medley (cauliflower, carrot, celery, peppers) in vinegar brine, and its fiery Chicago descendant, oil-packed with hot sport peppers, the condiment of Italian beef sandwiches.
Gochujang (고추장)
Gochujang (고추장), Korean fermented chili paste of soybean, glutinous rice, chili powder, and malt; sweet-hot taste, about 2,402 mg sodium per 100 g, distinct from doenjang and ssamjang.
Gravy
Gravy: a sauce made from meat or poultry drippings, a liquid such as milk or broth, and a thickener like roux; from Old French grave; includes pan gravy, British brown gravy, Southern white gravy, and Italian-American Sunday gravy.
Green sauce
Green sauce (salsa verde, sauce verte, Grüne Soße) is a category of cold, mostly uncooked herb- or tomatillo-based sauces: Italian caper-anchovy salsa verde, Argentine chimichurri, Mexican tomatillo salsa, French herb mayonnaise, and Frankfurt's seven-herb EU-protected specialty.
Grey Poupon
Grey Poupon is a Dijon-style mustard brand from Dijon, France, dating to the Grey and Poupon mustard houses (1866 partnership; one account says 1777), made in America since Heublein bought the formula in 1946, now a Kraft Heinz brand.