Ingredientes de Alimentos - Salsas, Aderezos y Condimentos

a sauce made with tomatoes, garlic, onion, vinegar, etc. that is usually served with barbecued food

salsa barbacoa

a savory condiment with a rich, dark color, typically made from a combination of ingredients like tomatoes, vinegar, and spices

salsa marrón

a rich sauce made with milk, flour, and butter

salsa blanca

a spicy condiment typically made from chili peppers and other ingredients

salsa picante

a type of sauce made from tomatoes, often used as a flavoring for food

salsa de tomate

a thin dark brown sauce, made from soybeans, used in Asian cuisines

salsa de soya

a condiment typically used to enhance the flavor of steak, often made with a combination of savory and tangy ingredients

salsa para bistec

a cold sauce made from tomatoes, which has a thick texture and is served with some food

salsa de tomate

a spicy sauce made with chilis and tomatoes, widely used in Mexican cuisine

salsa

a creamy condiment typically made with mayonnaise, pickles, and various seasonings, often served with seafood

salsa tártara

a mixture of oil, vinegar, and seasonings, commonly used as a salad dressing

vinagreta

a sour liquid that is commonly used in cooking, cleaning, or to preserve food

vinagre

a vegetable, usually a small cucumber, that is preserved in salt water or vinegar

pepinillo en vinagre

a condiment made from finely chopped pickles

condimento de pepinillos

a type of flavorful liquid or reduction made with wine as a primary ingredient

salsa de vino

a mayonnaise that is seasoned with garlic and occasionally with red pepper

aioli

a creamy and savory sauce made from bread crumbs, milk, and spices

salsa de pan

a creamy and savory sauce made with melted cheese

salsa de queso

a spicy and flavorful condiment made from chili peppers, vinegar, and various seasonings

salsa de chile

a brown sauce made from cooked meat juice and stock that is thickened with flour

jugo de carne

a type of sauce made with garlic, oil, lemon juice, and salt, used to add flavor to meat, fish, or vegetables

Salsa de Ajo

a thick white dressing made with egg yolks, vegetable oil, and vinegar, served cold

mayonesa

a savory and flavorful condiment made with mushrooms and other ingredients

salsa de hongos

a condiment of hot or savory taste that is served with meat, cheese, etc.

salsa de pepinillos

a pale yellow dressing similar to mayonnaise that is served with sandwiches, salads, etc.

mayonesa

a savory jelly made from meat or fish stock used to set ingredients in a solidified form

espliego

a sweet vinegar with dark color that is aged in barrels, originally from Italy

vinagre balsámico

a flavorful liquid made by simmering meat, fish, or vegetables in water

caldo

a combination of either pickles, vegetables, spices, and herbs, that is used as condiment

chatney

a thick cold sauce in which pieces of food are dunked before being eaten

salsa

a flavorful mixture used to enhance the taste of salads and other dishesavor

aderezo

a tangy and slightly sweet salad dressing made with a combination of vinegar, oil, ketchup, and various seasonings

aderezo francés

a dish consisting of a mixture of mashed avocado, onions, chilies, tomatoes, etc., originated in Mexico

guacamole

a sauce made with egg yolks, butter, and lemon juice or vinegar, often served with vegetables

salsa holandesa

a cold sauce made with mayonnaise, minced onions, vinegar, chili sauce, etc., usually served with seafood or salads

salsa mil islas

a popular dressing or dip made with buttermilk, garlic, herbs, and other flavors, used for salads, vegetables, and snacks

rancho

a pasta sauce that is made with basil, olive oil, garlic and pine nuts to which grated parmesan is also added

pesto

a tangy and spicy British relish made with pickled vegetables

piccalilli

a mixtures of oil, spices, vinegar or wine in which food, especially meat or fish, is left to become softer or be flavored before cooking

adobo

a very hot and spicy sauce made with red chili peppers, originally made in Portugal

piri-piri

a very hot sauce that is made with fully ripe red peppers

salsa Tabasco

a spicy sauce made with peanuts served with an Indonesian or Malaysian food of the same name

satay

a thick sauce made with butter and egg yolks, seasoned with shallots, tarragon and vinegar

salsa bernesa

a creamy white sauce made from cooked butter and flour mixed with milk

bechamel

an Italian sauce that is made with chopped bacon, grated parmesan cheese and eggs, served with pasta

carbonara

a thick cream that is made by gradually heating whole milk until lumps of cream rise to the top, originally made in the UK

nata superficial de la leche

an Italian sauce consisting of tomatoes, onions, garlics, herbs and seasonings, served with pasta

marinera

a velvety sauce that is based on béchamel with grated gruyere or parmesan cheese

salsa Mornay

a cold yellow or brown condiment with a hot taste taken from the seeds of a small plant with yellow flowers

mostaza

a mixture of ingredients that is typically added to salads or other dishes to enhance their flavor and texture

aderezo para ensalada

a tangy and savory condiment made from anchovies, vinegar, and various spices, originally made in Worcester, England

salsa Worcestershire

a type of rich and hearty Italian sauce made with ground meat, tomatoes, and aromatic herbs

salsa para pasta boloñesa

a tomato-based sauce commonly used as a topping for spaghetti and other pasta dishes

salsa de espagueti

a flavorful condiment typically used to enhance the taste of tacos and other Mexican dishes

salsa para tacos

a tangy and creamy condiment typically made with mayonnaise, mustard, pickles, and herbs

salsa remoulade

a tangy and spicy condiment typically served with seafood

salsa de cóctel

a pureed mixture of cooked apples, often sweetened and flavored with spices

coba

a rich and complex Mexican sauce made with chili peppers, chocolate, nuts, and various spices

topo

a concentrated stock made from fish bones, shells, or seafood trimmings with vegetables and herbs used for flavoring sauces, soups, and stews

fumet

a small, tangy, and pickled flower bud commonly used as a condiment or ingredient in various dishes

alcaparra