Related Research Articles
Mayonnaise, colloquially referred to as "mayo", is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Tartar sauce is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. It is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters and calamari.
Soy sauce 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.
Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early American recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.
Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered as a siu mei dish in Hong Kong.
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
Mozzarella sticks are elongated pieces of battered or breaded mozzarella, usually served as hors d'oeuvre.
Duck sauce is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder. It may be used as a glaze on foods, such as poultry. Despite its name, the sauce is not prepared using duck meat; rather it is named as such because it is a common accompaniment to Chinese-style duck dishes.
Sweet chili sauce, known as nam chim kai in Thailand, is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chili peppers, rice wine vinegar, sometimes garlic, sometimes fish sauce, and a sweetening ingredient such as fruit or a refined sugar or honey.
Ngo hiang, also known as heh gernglor bak or kikiam is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines Singapore, and Thailand; in addition to its place of origin in southern China.
Monkey gland sauce has its origins in South Africa. It has been featured as a restaurant item since the 1930s, becoming a South African restaurant and fast food staple condiment. It is a thick, sweet and tangy sauce and dark in colour. It is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and fries, or on roasted potatoes.
Shacha sauce is a savory, slightly spicy Chinese condiment used in Teochew, Fujian, and Taiwanese cuisines. It is made from soybean oil, garlic, shallots, chilies, Chinese brill, and dried shrimp. It is also sometimes sold as "Chinese barbeque sauce".
Siomay, is an Indonesian steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai. It is considered a light meal that is a type of Chinese Dim Sum, but is cone shaped. It is traditionally made from pork but frequently substituted with tenggiri fish meat for halal reasons. Sometimes other types of seafood such as tuna, mackerel, and prawn also can be used to make siomay. Other complements to siomay are steamed cabbage, potatoes, bitter gourd, boiled egg, and tofu. Siomay is cut into bite size pieces and topped with peanut sauce, sweet soy sauce, chili sauce and a dash of lime juice.
Padaek, sometimes known as padek, or Lao fish sauce, similar to pla ra in Thailand, is a traditional Lao condiment made from pickled or fermented fish that has been cured. It is thicker and more seasoned than the fish sauce more commonly seen throughout Thailand and Vietnam, often containing chunks of fish. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many dishes, most notably tam maak hoong, a spicy Lao papaya salad.
Salsat toum or toumya is a garlic sauce common to the Levant. Similar to the Provençal aioli, there are many variations, a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. There is also a variation popular in many places, such as the town of Zgharta, in Lebanon, where mint is added; it is called zeit wa toum.
Satay bee hoon is a dish invented by Singaporean due to cultural fusion between Malay or Javanese with the Teochew people who immigrated to Singapore. Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli.
Tonkatsu sauce is a thick sauce served with tonkatsu, the Japanese pork cutlet. It is a thick Japanese Worcestershire-type sauce. As with most Japanese Worcestershire sauces, it is vegetarian and similar to a brown sauce, with tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery among its ingredients.
Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.
Tauco, Taucu, Taotjo or Tauchu is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in order to make a soy paste. The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. The sauce is also commonly used in other Indonesian cuisines traditions, such as Sundanese cuisine and Javanese cuisine. Taucu is generally used in cooking by Chinese Malaysian, Singaporean and Bruneian.
References
- ↑ Allen, Gary (2019). Sauces Reconsidered. Rowman & Littlefield Publishers. p. 144. ISBN 9781538115145.
| Sauces |
|  |
|---|---|---|
| Dips | ||
| Pickles and preserves | ||
| Spreads and pastes | ||
| Oils and liquids | ||
| Spices and powders | ||
| Salads | ||
| Salad dressings | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
| List articles | ||
| Accoutrements | ||
 | This Iceland-related article is a stub. You can help Wikipedia by expanding it. |
 | This cuisine-related article is a stub. You can help Wikipedia by expanding it. |