Which bottled sauce is made using malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, and flavouring?
"Steak sauce Steak sauce is a dark brown sauce commonly served as a condiment for beef, in the United States. The original sauce from which ""steak sauce"" is derived is known in Britain as ""brown sauce"". Steak sauce is normally brown or orange in color, and often made from tomatoes, spices, vinegar, and raisins, and sometimes anchovies. The taste is either tart or sweet, with a peppery taste similar to Worcestershire sauce. Three major brands in the U.S. are Lea & Perrins, Heinz 57, and A1 Steak Sauce (a tart variant). There are also numerous regional brands that feature a"
"China and Japan, a similar salad dressing is made with sesame oil/sesame paste and rice vinegar. In north China, sometimes mustard is added to enhance the flavor and texture of the sauce. Different vinegars, such as raspberry, create different flavors, and lemon juice or alcohol, such as sherry, may be used instead of vinegar. Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to a simple vinaigrette of olive oil and wine vinegar. In Brazil, a mix between olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers is called ""vinagrete"". It is served on Brazilian churrasco,"
"available chili sauce is known as bottled ""saus cabai"". They are also commonly known as bottled ""sambal"". However, unlike the coarse textured and richly flavored traditional ""sambal"", this bottled ""sambal"" or chili sauce has an even gloppy texture similar to those of tomato sauce, and rather simple hot flavor. Unlike traditional ""sambal"", enrichened with shrimp paste, the commercial sambal sauce usually uses finely blended red chili pepper and garlic, and sometimes a little bit of sugar, without any addition of shrimp paste. Sriracha sauce is a type of hot sauce or chili sauce made from a paste of chili peppers,"
"HP Sauce HP Sauce is a brown sauce originally produced by HP Foods in the United Kingdom, now produced by the H. J. Heinz Company in the Netherlands. It was named after London's Houses of Parliament. Since its first appearance on British dinner tables, HP Sauce has become an icon of British culture. It was the best-selling brand of brown sauce in the UK in 2005, with 73.8% of the retail market. HP Sauce has a tomato base, blended with malt vinegar and spirit vinegar, sugars (molasses, glucose-fructose syrup, sugar), dates, cornflour, rye flour, salt, spices and tamarind. It is"
"soy sauce, stinky tofu, tempeh, oncom, soybean paste, Beijing mung bean milk, kinama, iru Amazake, beer, bread, choujiu, gamju, injera, kvass, makgeolli, murri, ogi, rejuvelac, sake, sikhye, sourdough, sowans, rice wine, malt whisky, grain whisky, idli, dosa, vodka, boza Kimchi, mixed pickle, sauerkraut, Indian pickle, gundruk, tursu Wine, vinegar, cider, perry, brandy, atchara, nata de coco, burong mangga, asinan, pickling, vişinată, chocolate, rakı Mead, metheglin Some kinds of cheese also, kefir, kumis (mare milk), shubat (camel milk), cultured milk products such as quark, filmjölk, crème fraîche, smetana, skyr, and yogurt Bagoong, faseekh, fish sauce, Garum, Hákarl, jeotgal, rakfisk, shrimp paste,"
"Salty liquorice Salty liquorice, salmiak liquorice or salmiac liquorice, is a variety of liquorice flavoured with the ingredient ""salmiak salt"" (sal ammoniac; ammonium chloride), and is a common confectionery found in the Nordic countries, Benelux, and northern Germany. Salmiak salt gives salty liquorice an astringent, salty taste (hence the name), which has been described as ""tongue-numbing"" and ""almost-stinging"". Anise oil can also be an additional main ingredient in salty liquorice. Salty liquorice is an acquired taste and people not familiar with the taste of salmiak salt (sal ammoniac; ammonium chloride) might find it physically intense and distasteful. Extra salty liquorice"
"Joose Joose (phonetically pronounced like ""juice"") is a flavored malt beverage introduced by United Brands Co. in 2005. Joose is the first premium malt beverage at 9.9% ABV in a 24 oz can. It is also sold at 12% ABV and 14% ABV in a 23.5 oz can. According to its packaging, Joose previously contained caffeine, taurine, ginseng, and certified colors. Now, the reformulated Joose products are flavored malt beverages. Joose is available in 23.5 and 12 oz cans and the flavors are Green Apple, Dragon, Kiwi Strawberry, Classic Margarita, Strawberry Margarita, Peach Margarita, Spicy Mango Margarita, Screwdriver, Hurricane, Mango,"
"Sauce vierge Sauce vierge (French; in English: literally, ""virgin sauce"") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. The ingredients are combined and allowed to infuse or macerate (depending whether heat is applied or not) in the oil to create the sauce. The sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as cod, sole, etc.; it is sometimes served over pasta. The sauce was popularised in the 1980s by"
"Mulling spices Mulling spices is a spice mixture used in drink recipes. The spices are usually used to spice hot apple cider, mulled wine, wassail, and other drinks (such as juices) during the autumn or winter. A ""mulled"" drink is a drink which has been prepared with these spices (usually through heating the drink in a pot with mulling spices and then straining). Mulling spices may also be added to the brewing process to make spiced beer. The combination of spices varies, but it usually consists of cinnamon, cloves, allspice, and nutmeg; and less frequently star anise, peppercorn or cardamom."
"Like with other spirits, longer aging results in a more pronounced flavor. Traditional balsamic vinegar is aged in a series of wooden barrels. Since its invention in 1868, the pepper mash used to make Tabasco sauce is aged for three years in previously used oak whisky barrels. Beers are sometimes aged in barrels which were previously used for maturing wines or spirits. This is most common in darker beers such as stout, which is sometimes aged in oak barrels identical to those used for whisky. Whisky distiller Jameson notably purchases barrels used by Franciscan Well brewery for their Shandon Stout"
"not well. Ian MacLeod Distilleries marketing offers the ingredients: ""Wincarnis Tonic Wine is a carefully formulated blend of enriched wine and malt extract with a unique infusion of selected therapeutic herbs and spices including gentian root, mugwort, angelica root, balm mint, fennel seed, coriander seed, peppermint leaves, cardamom seeds and cassia bark ...is a natural tonic incorporating herbs traditionally recognised for their ability to combat common ailments and alleviate their symptoms. It is rich in vitamins, especially energy-giving Vitamin B complex, and can have beneficial effects on the circulation system and blood pressure."" Wincarnis Wincarnis (which is derived from Wine"
"York, Ontario. HP Sauce HP Sauce is a brown sauce originally produced by HP Foods in the United Kingdom, now produced by the H. J. Heinz Company in the Netherlands. It was named after London's Houses of Parliament. Since its first appearance on British dinner tables, HP Sauce has become an icon of British culture. It was the best-selling brand of brown sauce in the UK in 2005, with 73.8% of the retail market. HP Sauce has a tomato base, blended with malt vinegar and spirit vinegar, sugars (molasses, glucose-fructose syrup, sugar), dates, cornflour, rye flour, salt, spices and tamarind."
"gelato. ""Tradizionale"" vinegar may be drunk from a tiny glass to conclude a meal. Contemporary chefs use both ""Traditional Balsamic Vinegar of Modena PDO"" and ""Balsamic Vinegar of Modena PGI"" sparingly in simple dishes where the balsamic vinegar's complex tastes are highlighted, using it to enhance dishes like scallops or shrimp, or on simple pastas and risottos. Balsamic vinegar Balsamic vinegar (), occasionally shortened to balsamic, is a very dark, concentrated, and intensely flavoured vinegar originating in Italy, made wholly or partially from grape must. Grape must is freshly crushed grape juice with all the skins, seeds and stems. The"
"main flavors are ready salted, cheese and onion, and salt and vinegar; however, other examples are prawn cocktail (which were incorrectly described in the media as being subject to an EU directive banning them), Worcester sauce, roast chicken, steak and onion, smoky bacon, lamb and mint, ham and mustard, barbecue, BBQ rib, tomato ketchup, sausage and ketchup, pickled onion, Branston pickle, and Marmite. More exotic flavors are Thai sweet chili, roast pork and creamy mustard sauce, lime and Thai spices, chicken with Italian herbs, sea salt and cracked black pepper, sea salt and chardonnay wine vinegar, sea salt and cider"
"drinks that was cultivated by absinthe decades earlier, but is also part of an old tradition of Mediterranean anise liquors that includes sambuca, ouzo, arak, rakı, and mastika. The name ""pastis"" comes from Occitan ""pastís"" which means ""mash-up"". By legal definition, pastis is described as an anise-flavored spirit that contains additional flavor of licorice root, contains less than 100 grams/l sugar, and is bottled at a minimum of 40% ABV (""pastis"") or 45% ABV (""pastis de Marseille""). While pastis was originally artisanally produced from whole herbs like most spirits at the time of its creation, modern versions are typically prepared"
"regulations similar to high quality regional wines. Mustard must be made in the prescribed method for it to be called a Dijon mustard. Maille has produced condiments using unusual ingredients, such as mango, red berries, tarragon and Cognac. In 1996, Maille introduced limited-edition mustards delivered on tap from porcelain pumps, each based on a signature ingredient such as Chablis. They included a black truffle and Chablis mustard served in sandstone jars. Maille (company) Maille is a brand of mustards, cornichons, stoneware, salad dressings, kitchen gifts and oils which originated in Marseille, France in 1723. Today the company is a subsidiary"
"flavor from mayonnaise made from distilled vinegar. Apart from salads, it is popular with dishes such as ""okonomiyaki, takoyaki"" and ""yakisoba"" and may also accompany ""katsu"" and ""karaage"". It is most often sold in soft plastic squeeze bottles. Its texture is thicker than most Western commercial mayonnaise in part because only egg yolks and not the entire egg is used when making it. Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo. The vinegar is a proprietary blend containing apple and malt vinegars. The Kewpie company was started in 1925 by Tochiro Nakashima,"
"an anise-flavoured spirit, resulting in a light reddish-brown, sweet liquid, around 25–30% alcohol by volume. In Italy, bargnolino is made by soaking sloe drupes with sugar and spices in spirit alcohol (recipe varies locally), resulting a reddish, sweet liquor, around 40–45% alcohol by volume; it is often chilled before serving. In Poland, tarninówka is an infusion (nalewka) of sloes in vodka or rectified spirit. Slider is still cider in which the sloes used to make sloe gin have been steeped; it is a Devonshire tradition. Sloe whisky and sloe brandy are variants on the tradition, and are often mixed with"
"Bionade contain water, sugar, malt from barley (2%), carbon acid, calcium carbonate and magnesium carbonate. The herbal and lychee flavoured versions also contain natural aromas. The elderberry flavoured version additionally contains concentrated elderberry juice and natural aromas, and the orange-ginger flavoured bottles contain extract of ginger and natural aroma. The sugar, barley, and elderberries are organic. The manufacturer emphasises that Bionade tastes like a soft drink, but is healthier than conventional high-sugar soft drinks. They support the claim of healthiness by referring to the relatively low level of sugar, sodium and flavor-enhancing additives, the absence of phosphorus or a stabilising"
"asparagus, cauliflower, green peas, carrot and celery. Normande sauce Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients. Some versions may be prepared using both fish velouté and fish stock. Some may be prepared simply using a velouté base and the addition of cream, which are cooked together. Cider or dry white wine may also be used as primary ingredients. Some versions may use mushrooms or mushroom ketchup in its preparation. Additional ingredients may include fish liquor (fish"
"color and its packaging: a clear plastic bottle with a green cap, text in Vietnamese, English, Chinese, French, and Spanish, and the rooster logo. David Tran was born in 1945, the Year of the Rooster in the Vietnamese Zodiac. The sauce's recipe has not changed significantly since 1983. The bottle lists the ingredients ""Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum."" Huy Fong Foods' chili sauces are made from fresh red jalapeño chili peppers and contain no added water or artificial colors. Garlic powder is used rather than fresh garlic. The company formerly used serrano"
"quart (750 ml, 684 g), pint (375 ml, 342 g) and nip (180 ml, 164 g) in cases of 12, 24 and 48 bottles respectively. A common characteristic of many IMFLs, distinct from spirits elsewhere in the world, is that irrespective of the final product the starting ingredient is a neutral spirit distilled from molasses, a byproduct of the sugar industry. This neutral spirit at 96% alcohol by volume is first reduced to 42.8% using demineralized water, whereupon flavors and other spirits are added. Caramel is added at this stage to impart colour to the spirit. Most commonly, grain or"
"without using salt. The original formula, which was first marketed in 1981, was developed with a variety of spice suppliers. Before settling on the name ""Mrs. Dash,"" the company considered the name ""Mrs. Pinch."" The brand was formerly owned by Alberto-Culver; following the merger with Unilever, it sold its food business to B&G Foods. The company produces seasoning blends in eleven varieties: It also produces grilling blends in three flavors: There are six flavors of 10-minute marinades, which are liquid marinades sold in plastic bottles: Mrs. Dash Mrs. Dash is a brand name of seasoning marketed by B&G Foods. The"
"from other parts of the world include Aguardiente from Colombia and Mexico. Anisette is used in modern occultism and spiritual practices to make ""spirit water"", which is used as an offering for various deities and spirits. Anisette Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries, mainly in Spain, Italy, Portugal, Turkey, Greece, Lebanon, Cyprus, Israel, and France. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced"
"cocktail sauce). There is a considerable amount of variation available in the drink's construction and presentation including the use of different base spirits like bourbon, rye, tequila, or gin. Gin is often preferred in the UK, sometimes called a Red Snapper (although this name is also used for other variants), or Ruddy Mary. In addition to the aforementioned more traditional ingredients, practically anything can be added to the drink itself or as a garnish according to the drinker's wishes or the bartender's or establishment's traditions. Some variations of the Bloody Mary served by restaurants are designed to be a meal"
"Akvavit Akvavit or aquavit (; also akevitt in Norwegian) is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit is distilled from grain and potatoes, and is flavoured with a variety of herbs. Akvavit is also popular in Germany and the American Midwest. Akvavit gets its distinctive flavour from spices and herbs, and the dominant flavour must (according to the European Union) come from a distillate of caraway and/or dill seed. It typically contains 40% alcohol by volume or 80 proof (U.S.) The EU has established a minimum of 37.5%"
"cocktail, generally using the same ingredients and garnish as a Bloody Mary (according to local custom), but with the spirits replaced by additional tomato juice or prepared mix. Bloody Mary (cocktail) A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s; there"
"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"
"the sour-sweet fruitiness of tamarind; a slight liquorice flavour of anise; ginger; a range of other spices (sweet and savoury and earthy) and the flavours of salt, sweet and sour. The redness is achieved with chilli or a mixture of chilli and paprika, and the orange of turmeric. Additional sourness may be had from lemon, lime or vinegar. The spices are complementary to the savoury flavours, which may include garlic and possibly onion or asafoetida. Garam masala, coriander, and black peppercorns may also be part of the spice mixture. Common ingredients may also include fresh curry leaves, and the final"
"of ""flambé"" itself: Islay malt whisky can be used to glaze sauteed scollops or langoustines after they have been taken off the heat. Single malt whiskys can be used in various dishes to enhance their flavor. Some sauces include whisky in their preparation. Whisky sauce is a sauce in Scottish cooking, which has become popular globally. It is created by pouring an amount of whisky into a saucepan. It is then set alight, in order to make sure that the sauce is not too bitter. Double cream is added whilst stirring. The heat is then reduced so that the sauce"
"and , some of which are as sweet as Jägermeister. 's ingredients include 56 herbs, fruits, roots, and spices, including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. These ingredients are ground, then steeped in water and alcohol for 2–3 days. Afterwards, this mixture is filtered and stored in oak barrels for about a year. When a year has passed, the liqueur is filtered again, then mixed with sugar, caramel, and alcohol. The company recommends that be kept on ice and served cold, and suggests that it be kept in a freezer at −18 °C (0"
"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 wines may be used, including red wine, white wine and port wine. Some versions are prepared using a reduction. Several types of wine sauces exist, and it is used in many dishes, including those prepared with seafood, poultry and beef. Wine sauces are associated with French cuisine. Wine is a primary ingredient in wine sauce. Wine sauce may be prepared using various wines, such as red wines, white wines,"
"Tartar sauce Tartar sauce (spelled tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a mayonnaise of French origin, and is typically of a rough consistency due to the addition of diced gherkins or other varieties of pickles, capers and parsley. It is often used as a condiment with seafood dishes. It is most commonly used with clam strips, fried oysters, fish and chips, fish sandwiches, and fish fingers, among many other dishes. Tartar sauce is based on either mayonnaise (egg yolk, mustard or vinegar, oil) or aioli (egg yolk, olive oil,"