Ingrédients Alimentaires - Sauces Sucrées, Pâtes et Tartinades

a sweet mixture of ground almonds and sugar, used in baking for filling, flavoring, or topping desserts, pastries, and confections

pâte d'amande, pâte à base d'amandes

the soft food or paste that is made from ground peanuts

beurre de cacahuète, beurre de cacahouète

a creamy and spreadable cheese product

fromage à tartiner, pâté de fromage

a soft, yellow food made from cream that we spread on bread or use in cooking

beurre

a sweet, sticky, thick liquid produced by bees that is yellow or brown and we can eat as food

miel

a thick, sweet substance we make by boiling fruit with sugar and often eat on bread

confiture

a type of food made of fruit juice, sugar, and pectin which people put on bread

gelée, confiture

a smooth and concentrated spread made by cooking down apples with sugar and spices

beurre de pomme, compote de pommes

a flavorful and creamy spread or dip made from mashed beans, often seasoned with various herbs and spices

trempette de haricots, dip de haricots

a thick pureed sauce made from fruits, vegetables, or herbs, used as a garnish or accompaniment for dishes

coulis, sauce épaisse

a rich, smooth, and creamy mixture of chocolate and heavy cream, used as a glaze, filling, or icing in cakes, pastries, and desserts

ganache

a thick paste made from water and sugar that is usually flavored, colored and used for decorating cakes

pâte à sucre

a sweet sauce that is taken from the sap of the sugar maple, often served with pancakes

sirop d'érable

a thick sweet liquid made with sugar that is often used as a sauce

sirop

a thick, amber-colored sweetener with a rich and buttery flavor

sirop doré, mélasse dorée

a thick, dark syrup with a strong and distinctive flavor, produced during the process of refining sugar

mélasse

a thick, sweet, sticky liquid made from refined sugar, used in cooking

mélasse

a sweet, sticky liquid derived from cornstarch, commonly used as a sweetener and food ingredient

sirop de maïs, sirop de glucose

a sweet liquid made by dissolving sugar in water, commonly used as a sweetener

sirop de sucre, sirop sucré

a thick and sweet liquid made from cocoa powder or chocolate, commonly used as a topping in various desserts

sirop de chocolat, sauce au chocolat

the thick, fatty part of milk that rises to the top when you let milk sit

crème

a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.

crème anglaise

a thick and sweet butter-based sauce often flavored with alcohol

sauce épaisse, sauce dure

a soft and sweet confectionery made from sugar, butter, milk, and flavorings, often flavored and mixed with additional ingredients like nuts or chocolate

fudge, caramel

a sweet spread made from butter, sugar, and brandy, often served as a topping or sauce for desserts, particularly during the holiday season

beurre au cognac, beurre de brandy

a sauce or syrup made from brown sugar, butter, and flavorings, used as a topping or drizzle for desserts, ice cream, or pancakes

sauce au caramel beurre salé, butterscotch

a tangy and creamy citrus spread made from lemon juice, eggs, sugar, and butter

crème de citron, coulis de citron

a sweetened food made from cooked lemons, oranges, etc., used as a spread or filling

marmalade

a dark brown, savory spread made from yeast extract, known for its strong and distinctive flavor, often used as a condiment or spread on bread or crackers

marmite

a soft mixture of meat, fruit, vegetables, etc. to be spread on bread or used in cooking other dishes

pâte

a cold paste made from ground meat, fish, or vegetables, often spiced and served as an appetizer

pâté

a salty yeast extract spread popular in Australia, used as a condiment or spread on bread or crackers

Vegemite

a concentrated savory ingredient made from yeast cells, used to add rich umami flavor to foods like soups, sauces, and spreads

extrait de levure, pâte de levure

a creamy and savory sauce made from melted cheese, often served as a condiment or appetizer

dip au fromage, sauce fromage

a melted cheese dish often served as a communal appetizer or main course

fondue au fromage, fondue de fromage

a mixing of sugar, water, egg and milk, used to decorate or cover cakes

glaçage

a sweet and tangy spread made from fruit juice or puree, eggs, sugar, and butter, used as a topping, filling, or flavoring for desserts, pastries, and cakes

crème de fruits, confiture de fruits

a soft and thick substance made from boiled tomatoes, used as a cooking ingredient

pâte de tomate, concentré de tomate

a concentrated, flavorful paste made from mashed anchovies, which are small, oily fish found in saltwater

pâte d'anchois, pâte d'anchois concentrée

a smooth and spreadable mixture made from ground fish

pâte de poisson, purée de poisson

a creamy paste made from ground sesame seeds, commonly used in Middle Eastern cuisine

tahini, pâte de sésame