Ingrédients Alimentaires - Sauces, Vinaigrettes et Condiments

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

sauce barbecue

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

sauce brune, sauce marron

a rich sauce made with milk, flour, and butter

sauce blanche

a spicy condiment typically made from chili peppers and other ingredients

sauce piquante, sauce chili

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

sauce tomate

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

sauce soja

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

sauce à steak, sauce pour steak

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

ketchup

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

sauce salsa

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

sauce tartare

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

vinaigrette, sauce vinaigrette

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

vinaigre

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

cornichon au vinaigre

a condiment made from finely chopped pickles

relish de cornichons, relish de concombre

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

sauce au vin, sauce de vin

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

aïoli

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

sauce au pain, sauce de pain

a creamy and savory sauce made with melted cheese

sauce au fromage, sauce fromagère

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

sauce chili, sauce piquante

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

sauce au jus de viande

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

sauce à l'ail, sauce aillée

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

mayonnaise

a savory and flavorful condiment made with mushrooms and other ingredients

sauce aux champignons, sauce champignon

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

condiment

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

sauce mayonnaise

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

aspic

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

vinaigre balsamique

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

bouillon, caldo

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

chutney, confiture épicée

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

sauce froide

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

sauce, vinaigrette

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

vinaigrette française, sauce salade française

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

sauce hollandaise

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

Mille-Îles (vinaigrette)

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

sauce ranch, ranch

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

marinade

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

pili-pili

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

tabasco

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

saté indonésien

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

sauce béarnaise

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

béchamel

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

crème caillée

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

marinara

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

sauce Mornay

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

moutarde

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

sauce, vinaigrette

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

sauce Worcestershire

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

sauce bolognaise, sauce à la viande

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

sauce spaghetti, sauce tomate pour spaghetti

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

sauce taco, sauce pour tacos

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

sauce remoulade

a tangy and spicy condiment typically served with seafood

sauce cocktail, sauce pour les fruits de mer

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

compote de pommes, purée de pommes

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

mole, sauce mole

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

fumet, fumet de poisson

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

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