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Tomato sauce 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 for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.
Calamansi, also known as calamondin, Philippine lime, or Philippine lemon, is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia, Malaysia, and Brunei, as well as parts of southern China and Taiwan.
Key lime pie is an American dessert pie. It is made of Key lime juice, egg yolks, and sweetened condensed milk. It may be served with no topping, with a meringue topping made from egg whites, or with whipped cream. Traditionally, Key Lime pie is made using a graham cracker crust. It may be made with or without baking in a pie crust or without crust. The dish is named after the small Key limes, which are more aromatic than the common Persian limes, and which have yellow juice. The filling in a Key lime pie is typically yellow because of the egg yolks.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Adobo or adobar is the immersion of food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
Frito pie is a dish popular in the Midwestern, Southeastern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips. Additions can include salsa, refried beans, sour cream, onion, rice, or jalapeños. There are many variations and alternative names used by region. Frito pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type corn chip bag with various ingredients as toppings.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Iraq's cultural sophistication extended to the culinary arts.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Ají is a spicy sauce that contains ají peppers, oil, tomatoes, cilantro (coriander), garlic, onions, and water. It is served as a condiment to complement main dishes, most oftentimes in Latin American cuisines, and prepared by blending its ingredients using a food processor or blender. Although ají sauce recipes can vary from person to person, there are generally country-specific and region-specific varieties.
Chili sauce and chili paste are condiments prepared with chili peppers.
Adobada is a preparation for many dishes that are common in Mexican cuisine. Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. It is generally served on small, pliable maize tortilla along with sautéed vegetables and cheese.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Crema is the Spanish word for cream. In the United States, or in the English language, it is sometimes referred to as crema espesa, also referred to as crema fresca in Mexico. Crema fresca or crema espesa is a Mexican dairy product prepared with two ingredients, heavy cream and buttermilk. Salt and lime juice may also be used in its preparation. Crema's fat content can range between 18 and 36 percent. In Mexico, it is sold directly to consumers through ranches outside large cities, as well as being available in Mexican and Latin American grocery stores in the United States. Crema is used as a food topping, a condiment and as an ingredient in sauces. It is similar in texture and flavor to France's crème fraîche and sour cream.
Avocado soup is a fruit soup prepared using avocados as a primary ingredient. Ingredients used in its preparation in addition to ripe avocados can include milk, cream, half-and-half or buttermilk, soup stock or broth, water, lime juice, lemon juice, salt and pepper. Additional ingredients used can include onions, shallots, garlic, hot sauce, cilantro, red pepper, cayenne pepper and cumin, and water can be used to thin the soup. It is enjoyed widely in areas of Mexico as a classic dish.
Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend it via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce.
References
- 1 2 Gassenheimer, L. (2010). The Flavors of the Florida Keys. Grove/Atlantic, Incorporated. p. 121. ISBN 978-0-8021-9623-1 . Retrieved June 7, 2017.
- 1 2 Zanger, M. (2001). The American Ethnic Cookbook for Students . Cookbooks for Students. Oryx Press. p. 33. ISBN 978-1-57356-345-1 . Retrieved June 7, 2017.
- ↑ "Old Sour". Taste Atlas. Atlas Media Ltd. Archived from the original on 2 September 2024. Retrieved 2 September 2024.
- 1 2 "cooking.com by Hoffman Media". www.cooking.com. Archived from the original on 4 April 2010. Retrieved 7 June 2017.
- 1 2 "Old Sour recipe".
- ↑ Fussell, Betty. "Old Sour Recipe". NYT Cooking. Retrieved 7 June 2017.
- ↑ Brown, Stephen (15 September 2014). "Key Lime Fun: Old Sour". Naples Illustrated. Palm Beach Illustrated. Archived from the original on 23 October 2021. Retrieved 1 September 2024.
- ↑ "FAMOUS KEY WEST RECIPES !!!". key-west.com. Archived from the original on 16 April 1997. Retrieved 7 June 2017.
- ↑ Young, Joyce LaFray, The Key Lime Cookbook, The Ketch & Yawl Press, 2007, p 32
- ↑ Sloan, David (13 August 2019). "David Sloan's Key Lime Pie Hole on the Ultimate Keys Condiment, "Old Sour"". Key Lime Festival. The Key Lime Festival. Archived from the original on 1 September 2024. Retrieved 1 September 2024.