"Pickapeppa Sauce Pickapeppa Sauce is a brand name Jamaican condiment, the main product of the Pickapeppa Company, founded in 1921. It is made in Shooters Hill, Jamaica, near Mandeville. The ingredients (in order on the product label) are: cane vinegar, sugar, tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, mangoes, and orange peel, aged in oak barrels. The sauce is sweet, sour and mildly spicy. The company makes several variants of the sauce, including mango and extra hot Scotch Bonnet pepper varieties. One traditional use of the sauce is to pour it over a block of"
"Mushroom sauce Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods. In cooking, mushroom sauce is sauce with mushrooms as the primary ingredient. Often cream-based, it can be served with veal, chicken and poultry, pasta, and other foods such as vegetables. Some sources also suggest pairing mushroom sauce with fish. It is made with mushrooms, butter, cream or olive oil, white wine (some variations may use a mellow red wine) and pepper with a wide"
"for several hours. Ragù alla salsiccia Ragù alla salsiccia (English: ""sauce with sausage"") is a tomato-based sauce in Italian cuisine. In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta. The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper. Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked"
"Mustard (condiment) Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ""Sinapis alba""; brown/ Indian mustard, ""Brassica juncea""; or black mustard, ""Brassica nigra""). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy. Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used"
"Ragù alla salsiccia Ragù alla salsiccia (English: ""sauce with sausage"") is a tomato-based sauce in Italian cuisine. In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta. The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper. Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked under low heat"
"vinegar, wine, onion, sugar and spices, such as bay leaf, cinnamon, clove, allspice, ginger, nutmeg and pepper, after which is rests to allow time for the ingredients to incorporate their flavors. Afterward, the sauce is strained and used to marinate the herring. Additionally, plain wine itself without any further preparation may be used as a sauce on foods, such as on pears or on desserts such as ice cream. Wine sauce Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of"
"or minutas, as known in the region. Their specialities are panchos and hungaras and they are renowned for their chivito. Moustard La pasiva is a white-coloured hot mustard served along with panchos. It is made with beer, starch, mustard grains, pepper, salt and vinegar. Though it has never been sold commercially, small quantities are sometimes given as a gift for clients. Mostaza La pasiva is also used among other mustards as a sauce for puchero meat. All three are necessary pasta sauces among other foreign pasta sauces. Salsa Carusso was made in honor of the opera singer Enrico Caruso and"
"oil for 1 part of vinegar). Salsa criolla Salsa criolla (or ""Sarza criolla"") is a South American sauce, composed of sliced onions accompanied by one or more of the following: cilantro, boiled or pickled beets, boiled potatoes, avocado, chili peppers and/or tomatoes. It is typically served with toast, seafood, meat or rice. ""Argentinian version"": Salsa criolla is an argentinian cold sauce typically used to accompany meat. The base composition is onion, red bell pepper and tomato, vinegar and oil. Other ingredients can be green bell pepper, parsley, garlic, etc. The vegetables are sliced in small dice and mixed with the"
"Blueberry sauce Blueberry sauce is a sauce prepared using blueberries as a primary ingredient. It is typically prepared as a reduction, and used as a dessert sauce and savory sauce. It can also be used in the preparation of the blueberry Martini. Fresh or frozen blueberries, and sometimes wild blueberries are used. The sauce is prepared by mixing the ingredients using a food processor or blender and then heating them until the sauce reduces and thickens. It may be prepared to have a smooth or chunky texture. Straining the sauce using a sieve to remove particulate matter creates a smooth"
"Tuna salad Tuna salad is typically a blend of two main ingredients: tuna and mayonnaise. The tuna used is usually pre-cooked, canned, and packaged in water or oil. Pickles, celery, relish, and onion are ingredients that are often added. When the spread is placed on bread, it makes a tuna salad sandwich. Tuna salad is also regularly served on top of lettuce, tomato, avocado, or crackers, or by itself. Quick homemade tuna salad is often made by omitting the eggs and only adding relish to the tuna and mayonnaise or egg mayonnaise-substitute. Eggs are omitted because they must be cooked"
"to a marinade typical of Canary Islands cuisine. It is used to flavour meat before cooking, especially rabbit (""conejo en salmorejo"") which is a speciality of the islands. Typical marinade ingredients include salt, garlic, paprika and hot peppers. Skin the tomatoes and remove their cores. Using a blender, liquefy the tomatoes and garlic and add the vinegar and seasoning. Soak the bread in water until tender, then wring it out. Next, add half of the bread and blend until smooth. Continue adding bread and a little olive oil and blending until the cream has a smooth, creamy consistency. Chill the"
"prevent the growth of bacteria. Salsa (sauce) Salsa is any one of several sauces typical of Mexican cuisine, also known as salsa fresca, hot salsa or salsa picante, particularly those used as dips. Salsa is often tomato-based, and includes ingredients such as onions, chilies, an acid and herbs. It is typically piquant, ranging from mild to extremely hot. Though many different sauce preparations are called ""salsa"" in Spanish, in English, it generally refers to raw or near-raw sauces used as dips. The word ""salsa"" entered the English language from the Spanish ""salsa"" (""sauce""), which itself derives from the Latin ""salsus"""
"used to flavor the cassava tuber and is also used to marinate roast pork. Without oregano, the sauce is typically called 'mojito' and used for dipping plantain chips and fried cassava (yuca). To create the marinade for pork, the ingredients are bitter orange juice, garlic, oregano, cumin, and salt. In Puerto Rico, ""mojo"" is a herb sauce of finely chopped coriander or parsley with salt, plenty of crushed garlic and olive oil. Black pepper, butter, grated onion, vinegar and any citrus fruit can also be added. It is commonly used on the island as a marinade for chicken roast and"
"Marination Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (""aqua marina"") in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or ginger). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to"
"ingredients include vinegar and spices. Vinegar is used primarily as a natural preservative, but flavored vinegars can be used to alter the flavour. Belizean hot sauces are usually extremely hot and use habaneros, carrots, and onions as primary ingredients. Marie Sharp's is a popular brand of hot sauce produced in Dangriga. Traditional Panamanian hot sauce is usually made with ""Aji Chombo"", Scotch Bonnet peppers. Picante Chombo D'Elidas is a popular brand in Panama, with three major sauces. The yellow sauce, made with habanero and mustard, is the most distinctive. They also produce red and green varieties which are heavier on"
"Carbonara Carbonara () is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is lardons of smoked bacon. The dish was created in the middle of the 20th century. The pasta is cooked in moderately-salted boiling water. The guanciale is briefly fried on the pan without the"
"Salsa criolla Salsa criolla (or ""Sarza criolla"") is a South American sauce, composed of sliced onions accompanied by one or more of the following: cilantro, boiled or pickled beets, boiled potatoes, avocado, chili peppers and/or tomatoes. It is typically served with toast, seafood, meat or rice. ""Argentinian version"": Salsa criolla is an argentinian cold sauce typically used to accompany meat. The base composition is onion, red bell pepper and tomato, vinegar and oil. Other ingredients can be green bell pepper, parsley, garlic, etc. The vegetables are sliced in small dice and mixed with the oil and vinegar (2 parts of"
"ill and nine died in a New York City hospital due to hospital-prepared mayonnaise. In all salmonellosis cases, the major reason was improper acidification of the mayonnaise, with a pH higher than the recommended upper limit of 4.1, with acetic acid as the main acidifying agent. Mayonnaise Mayonnaise (, , also ), informally mayo (), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk"
"Pearà Pearà (Veronese dialect term, literally ""peppered"") is a traditional Veronese sauce made with bread crumbs, beef and hen stock, beef marrow and black pepper. It is served exclusively together with bollito misto, making ""Lesso e pearà"" (""lesso"" is Venetian for ""bollito""), a typical dish unique to Verona and its surroundings. Preparation of pearà is closely linked to that of ""lesso"", from whose stock it's made and whose meats it accompanies. Stock is made by simmering beef, hen and herbs (carrot, onion and celery); the complete recipe also includes calf's head and oxtail. Pearà requires a long, slow cooking; for"
"ingredients are simmered with beef tallow and vegetable oil for many hours, and packed into a jar. Other herbs and spices, such as sand ginger, ""Angelica"" ""dahurica"" and poppy seeds, can be added to create a unique flavour. Traditionally, a restaurant hired a chef specializing in making this sauce; the recipes were kept secret to the chef himself. Today, prepared mala sauce can easily be found in supermarkets, and chain restaurants often produce their own sauce on a large scale, while many others still blend their own one. Like curry, there is a constant debate about the 'best' recipe and"
"mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used. Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard. Salt, black pepper, and cayenne pepper are also standard ingredients. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or paprika. The sauce is often topped with paprika for the aesthetics as well as the flavor. Generally, lemon juice or vinegar are added for acidity. Other additions include hardboiled egg"
"Chicken marsala Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian ""scaloppina"" dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions"
"Paila marina Paila marina is a traditional Chilean seafood soup or light stew usually served in a paila (earthenware bowl). It usually contains a shellfish stock base cooked with different kinds of shellfish and fish. These are complemented with a variety of herbs and spices such as paprika and parsley. Onions, carrots, bell peppers and tomatoes are fried together in a pan before adding the fish and shellfish (with their shells kept on) and frying altogether until juices begin to run. Some recipes then add a further selection of shellfish, sometimes canned, with the shells removed, and extras like paprika"
"Onion sauce Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white. Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon and others. Preparation generally involves slicing or dicing and then cooking the onions, adding additional ingredients, and then continuing to cook"
"Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon"
"especially prevalent in dishes served in Italian restaurants in the United States. Dry Marsala wine is used in savory cooking. A typical savory Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipes is chicken marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices. Marsala is also used in some risotto recipes. Sweet Marsala wine is used to produce rich Italian desserts such as ""zabaglione"", tiramisu and shortcake. Marsala wine"
"Mala sauce Mala sauce is a popular oily, spicy, and numbing Chinese sauce which consists of Sichuanese peppercorn, chili pepper and various spices simmered with oil. Regarded as a regional dish for Chongqing cuisine and Sichuan cuisine, it has become one of the most popular sauces in Chinese cuisine and spawned many regional variants. The term ""málà"" is a combination of two Chinese characters: ""numbing"" (麻) and ""spicy (hot)"" (辣), referring to the feeling in the mouth after eating the sauce. The numbness is caused by Sichuan pepper, which contains 3% hydroxy-alpha-sanshool. The recipe often uses dried red peppers that"
"by crushing garlic, salt, cheese, herbs, olive oil and vinegar together. The use of this paste in the Roman cuisine is mentioned in the ""Appendix Vergiliana"", an ancient collection of poems where the author dwells on the details about the preparation of ""moretum"". During the Middle Ages, a popular sauce in the Genoan cuisine was ""agliata"", which was basically a mash of garlic and walnuts, as garlic was a staple in the nutrition of Ligurians, especially for the seafarers. The introduction of basil, the main ingredient of modern pesto, occurred in more recent times and is first documented only in"
"the refrigerator to inhibit bacterial growth. Used marinade should not be made into a sauce unless rendered safe by boiling directly before use; otherwise, fresh or set-aside marinade that has not touched meat should be used. The container used for marinating should be glass or food safe plastic. Metal, including pottery glazes which can contain lead, reacts with the acid in the marinade and should be avoided. Marination Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (""aqua marina"") in the pickling process,"
"Mayonnaise Mayonnaise (, , also ), informally mayo (), is a thick cold sauce or dressing usually used in sandwiches and composed salads. It is a stable emulsion of oil, egg yolk, and acid, either vinegar or lemon juice. There are many variants using additional flavorings. The proteins and lecithin in the egg yolk serve as emulsifiers in mayonnaise (and hollandaise sauce). The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial egg-free varieties are made for vegans and others who avoid chicken eggs or dietary cholesterol. A"
"Garlic sauce 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 the tuber via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce. Garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables. It is also"
"on chicken wings, ribs and other foods such as meatballs. In Cuban cuisine, mojo applies to any sauce that is made with garlic, olive oil or pork lard, and a citrus juice, traditionally bitter orange juice. It is commonly used to flavor the cassava tuber and is also used to marinate roast pork. Without oregano, the sauce is typically called 'mojito' and used for dipping plantain chips and fried cassava (yuca). To create the marinade for pork, the ingredients are bitter orange juice, garlic, oregano, cumin, and salt. Garlic is also used as an ingredient in other preparations of mojo"
"dishes. Onion sauce Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white. Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon and others. Preparation generally involves slicing or dicing and then cooking the onions, adding additional ingredients, and then continuing to"