2017-07-28T14:38:20+03:00[Europe/Moscow] en true Hollandaise sauce, Pesto, Amatriciana sauce, Liptauer, Cacık, Chile con queso, Avgolemono, Ketchup, Sauce, Dipping sauce, Salsa (sauce), Clarified butter, Tartar sauce, Bolognese sauce, Soy sauce, Ajvar, Thousand Island dressing, Kyopolou, Worcestershire sauce, Vinaigrette, Kissel, Zhug, Satsivi, Tabasco sauce, Romesco, Peanut sauce, Sweet bean sauce, List of sauces, À la zingara, Marinara sauce, Chili sauce, Chateaubriand steak, Mole sauce, Suprême sauce, Tzatziki, Cranberry sauce, Fettuccine Alfredo, Ganjang, Louis dressing, Pecel, Salad cream flashcards


  • Hollandaise sauce
    Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ʔɔ.lɑ̃.dɛz]) is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper.
  • Pesto
    Pesto (Italian: [ˈpesto]; Ligurian: [ˈpestu]) or, in extenso, pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːze; -eːse]), is a sauce originating in Genoa, the capital city of Liguria, Italy.
  • Amatriciana sauce
    Sugo or salsa all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]) or alla matriciana (in Romanesco dialect) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato.
  • Liptauer
    Liptauer is a spicy cheese spread made with sheep milk cheese, goat cheese, quark, or cottage cheese.
  • Cacık
    Cacık (Turkish pronunciation: [dʒaˈdʒɯk]; Ottoman Turkish: جاجيق‎; Arabic: لبن وخيار‎‎; Persian: ماست و خیار ‎‎; Azerbaijani: cacıq; Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici], anglicised: /zɑːdˈziːki/ or /tsɑːtˈsiːki/, /tsæ-/) is a dish of seasoned, strained or diluted yogurt, eaten throughout the former Ottoman countries.
  • Chile con queso
    Chile con queso (Spanish for "chile with cheese"), sometimes described simply as queso, is an appetizer or side dish of melted cheese and chili pepper typically served in Tex-Mex restaurants as a dip for tortilla chips.
  • Avgolemono
    Avgolemono (from Greek: αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of Mediterranean sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.
  • Ketchup
    Ketchup, or catsup, is a table sauce.
  • Sauce
    In cooking, a sauce is liquid, cream, or semi-solid food served on or used in preparing other foods.
  • Dipping sauce
    A dip or dipping sauce is a common condiment for many types of food.
  • Salsa (sauce)
    Salsa is the Italian and Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsa picante, particularly those used as dips.
  • Clarified butter
    Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat.
  • Tartar sauce
    Tartar sauce (in the UK, New Zealand and Australia, tartare sauce) is a mayonnaise or aioli-based sauce, typically of a rough consistency.
  • Bolognese sauce
    Bolognese sauce /bɒləˈnjeɪz/, known in Italian as ragù alla bolognese [raˈɡu alla boloɲˈɲeːze; -eːse], ragù bolognese [raˈɡu boloɲˈɲeːze; -eːse], or simply ragù, is a meat-based sauce originating from Bologna, Italy, hence the name.
  • Soy sauce
    Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
  • Ajvar
    Ajvar ([ǎj.ʋaːr], Serbian Cyrillic: ajвар; Bulgarian: aйвар; Macedonian: aјвар) is a type of relish, made principally from red bell peppers, with garlic.
  • Thousand Island dressing
    Thousand Island dressing is a salad dressing and condiment based on mayonnaise and can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, ketchup, or Tabasco sauce.
  • Kyopolou
    Kyopolou (Bulgarian: Кьопоолу, more often Кьополу; Turkish: Köpoğlu) is a popular Bulgarian and Turkish spread and salad made principally from roasted eggplants and garlic.
  • Worcestershire sauce
    Worcestershire sauce (/ˈwʊstərʃər/), (Merriam-Webster: \ˈwu̇s-tə(r)-ˌshir-, -shər- also -ˌshī(-ə)r-\ ) sometimes shortened to Worcester sauce (/ˈwʊstər/), is a fermented liquid condiment of complex mixture, first created by the Worcester chemists John Wheeley Lea and William Henry Perrins, who later went on to form the company Lea & Perrins.
  • Vinaigrette
    Vinaigrette (/vɪnəˈɡrɛt/ vin-ə-GRET) is made by mixing an oil with something acidic such as vinegar or lemon juice.
  • Kissel
    Kissel or kisel (Estonian: kissell, Finnish: kiisseli, Latgalian: keiseļs, Latvian: ķīselis, Lithuanian: kisielius, Polish: kisiel, Russian: кисель, kisél’, Ukrainian: кисiль) is a viscous fruit dish, popular as a dessert and as a drink.
  • Zhug
    Sahawiq (Yemeni Arabic: سحوق saḥawiq) or shug (Hebrew: סחוג) is a Middle Eastern hot sauce originating in Yemeni cuisine.
  • Satsivi
    Satsivi (Georgian: საცივი, literally means 'cold dish' in Georgian; also known as walnut sauce) is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes.
  • Tabasco sauce
    Tabasco sauce is a brand of hot sauce made exclusively from tabasco peppers, (Capsicum frutescens var. tabasco) vinegar and salt.
  • Romesco
    Romesco (Catalan pronunciation: [ruˈmɛsku]) is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, in Northeastern Spain.
  • Peanut sauce
    Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China, Suriname and Africa.
  • Sweet bean sauce
    Sweet bean sauce (Chinese: tianmianjiang; also known as sweet bean paste, sweet soybean paste, sweet flour sauce, or sweet noodle sauce) is a thick, dark brown- or black-colored Chinese sauce made from wheat flour, sugar, salt, mantou flour, and fermented yellow soybeans (the lees left over from the fermentation of soybeans to make soy sauce).
  • List of sauces
    The following is a list of culinary and prepared sauces used in cooking and food service.
  • À la zingara
    In French cuisine, à la zingara (lit. "gypsy style"), sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira.
  • Marinara sauce
    Marinara (English: "mariner's") sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.
  • Chili sauce
    Chili sauce is a condiment prepared with chili peppers and red tomato as primary ingredients.
  • Chateaubriand steak
    Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet.
  • Mole sauce
    Mole (/ˈmoʊleɪ/, /ˈmoʊli/ Spanish pronunciation: [ˈmole]; from Nahuatl mōlli, "sauce") is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces.
  • Suprême sauce
    Suprême sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients.
  • Tzatziki
    Tzatziki (English pronunciation: /tætˈsiːki/, /tsætˈsiːki/, or /tɑːtˈsiːki/; Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici] or in Cypriot Greek: τταλαττούρι) is a Greek sauce served with grilled meats or as a dip.
  • Cranberry sauce
    Cranberry sauce or cranberry jelly is a sauce or relish made out of cranberries, commonly associated with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom.
  • Fettuccine Alfredo
    Fettuccine Alfredo (Italian pronunciation: [fettutʃˌtʃiːne alˈfreːdo]) or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter.
  • Ganjang
    Ganjang (Korean: 간장) is a kind of Korean soy sauce made from fermented soybeans.
  • Louis dressing
    Louis dressing is a salad dressing based on mayonnaise, to which has been added red chili sauce, minced green onions, and minced green chili peppers.
  • Pecel
    Pecel is a traditional Javanese salad, consisting of a mixed vegetables in peanut sauce dressing, usually served with steamed rice or sometimes with lontong or ketupat compressed rice cake.
  • Salad cream
    Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar.