Sauces and Condiments Flashcards
Memorize the sauces and condiments that bring variety and life to our meals, from the familiar to the unusual.
What is a sauce?
a prepared liquid that has been composed to enhance and complement the natural flavors of a dish
often fresh, cooked with the dish
also adds visual appeal
can be hot or cold, thick or thin
can be made from a variety of ingredients like cream, butter, oil, stock, wine, etc.
What is a condiment?
a prepared liquid or dry seasoning mixture that is added to food to impart a particular flavor
can also complement the dish
added either during preparation or before/during consumption based on individual tastes
often preserved or fermented
Describe the following sauce or condiment:
adobo
strong marinade made from paprika, oregano, salt, garlic, oil, and vinegar
popular in Spanish and Filipino cuisines as a way to preserve and enhance meats
many variations have been created due to cultural and regional differences
Describe the following sauce or condiment:
aioli
a cold, emulsified condiment made from eggs, vinegar, and oil
Note: similar commercial versions are commonly called mayonnaise
Describe the following sauce or condiment:
alfredo sauce
a white, creamy sauce made from butter and large amounts of cheese that is to be tossed with warm pasta
Describe the following sauce or condiment:
barbecue sauce
a dark American sauce with many different variations depending on region
most commonly made with: tomato paste, brown sugar, vinegar, chili powder, and beef stock
Describe the following sauce or condiment:
basil pesto
a condiment made by mixing fresh basil with olive oil, raw garlic, toasted pine nuts, parmesan cheese, and lemon juice
a staple in Italian cuisine
often eaten with freshly baked bread or tossed in a cold pasta dish
Describe the following sauce or condiment:
béarnaise
a warm, creamy, emulsified sauce made from reduced white wine vinegar, shallots, tarragon, egg yolks, and clarified butter
a classic French sauce commonly paired with beef
Describe the following sauce or condiment:
bechamel
a thick cream sauce made by whisking warm seasoned milk into a roux
commonly used in recipes for “creamed spinach”
Describe the following sauce or condiment:
beurre blanc
a creamy, white, emulsified sauce made by whisking cold cubes of butter into a warm reduction of vinegar, shallots, and garlic
a classic French sauce that is often paired with chicken or fish
Describe the following sauce or condiment:
bolognese sauce
a classic Italian tomato and meat sauce
made by browning meat (beef and pork) in olive oil with celery, onions, herbs, red wine, and crushed tomatoes
the contents are then cooked for an extended period of time and served over pasta
Describe the following sauce or condiment:
chimichurri
a condiment made from chopped parsley, garlic, oil, red pepper flakes, and vinegar
originates from Argentinean cuisine
commonly paired with grilled beef
Describe the following sauce or condiment:
cocktail sauce
sauce made from ketchup, horseradish, lemon juice, and Tabasco
to be paired with shrimp for the classic “shrimp cocktail”
Describe the following sauce or condiment:
coulis
a sauce made from cooked fruits or vegetables that are then pureed to various degrees of thickness
a common recipe is “raspberry coulis”
Describe the following sauce or condiment:
curry
a thick, spicy gravy used to cook meat, seafood, or vegetables
found in cuisines around the world with innumerable ways of preparation depending on culture and region
Describe the following sauce or condiment:
dressing
a sauce used to “dress” salad greens or vegetables
made from a base such a aioli, sour cream, or crème fraîche
examples include ranch and thousand island
different from a vinaigrette in that it is thicker and its ingredients have not been emulsified
Describe the following sauce or condiment:
emulsified sauce
a sauce made from two or more liquids that have been bound into one homogeneous mixture by means of whisking or blending
aioli, vinaigrette, hollandaise, and béarnaise are all examples of emulsified sauces
a binder like mustard or egg yolks is often used to stabilize both liquids
Describe the following sauce or condiment:
gravy
sauce often made with/from juices that result from the cooking of meat or vegetables (jus)
often thickened with a roux
common in American and English cuisines
Describe the following sauce or condiment:
harissa
a spicy condiment made from ground chilies, spices, and herbs blended with olive oil
can be used as a paste to coat meat or vegetables
can also be diluted with water or broth to make a sauce
popular in North African cuisines
Describe the following sauce or condiment:
hoisin
thick, dark sauce most commonly made with sweet potatoes or soybeans, garlic, oil, chilies, and sweeteners
sweet, salty, and slightly spicy
often paired with “Peking Duck”
popular in Chinese American cuisine
Describe the following sauce or condiment:
hollandaise sauce
a warm, emulsified sauce made from water, egg yolks, clarified butter, and lemon juice
staple of French cuisine
the defining component of the dish “Eggs Benedict”
Describe the following sauce or condiment:
hummus
a thick condiment made by pureeing cooked chickpeas with garlic, olive oil, lemon juice, and (commonly) paprika
often eaten as a side dish to a bigger meal with pita and pickled vegetables (falafel, shawarmas, grilled meats)
staple in Middle Eastern cuisines
Describe the following sauce or condiment:
jus
the natural juices released from meat during the cooking process
when something is referred to as “au jus” it is being “served in its own juices”
Describe the following sauce or condiment:
ketchup
popular, preserved tomato sauce that is seasoned with vinegar, sugar, and spices
the origins of the word and of this method of preservation are disputed
likely originated in China
British explorers discovered and popularized it in the 1700s
Describe the following sauce or condiment:
lyonnaise sauce
a classic French sauce made from a reduction of sauteed onions, butter, reduced white wine, and veal stock
traditional dishes from Lyon, France, most famous for their onions, are a staple of French cuisine
dishes described as “a la lyonnaise” will always incorporate sauteed onions and butter
Describe the following sauce or condiment:
marinade
a sauce that is applied to meat or vegetables prior to cooking and not meant to be eaten with the finished dish
marinades are often made from oil, vinegars, salt, seasonings, and spices
meant to enhance flavor and tenderize the corresponding ingredient
can be wet or dry, e.g., chili rub or ginger sesame
Describe the following sauce or condiment:
marinara sauce
thick tomato sauce made from sauteed onions, garlic, olive oil, and tomatoes
stewed for hours to let flavors develop
basil and oregano are often added
staple in Southern Italian cuisine
used in the recipe for “spaghetti and meatballs”
often referred to as “gravy” in Italian American households
Describe the following sauce or condiment:
mole
dark and spicy sauce made by cooking chilies, garlic, onions, tomatoes, tortillas, nuts, spices, and chocolate in broth
a classic Mexican (Puebla) sauce that is used for many dishes
similar to barbecue sauce or curry in that many variations exist depending on region and culture
Describe the following sauce or condiment:
mornay sauce
a bechamel sauce that has been thickened with egg yolks and shredded gruyere cheese
often used to coat or glaze dishes prior to broiling or baking them
Describe the following sauce or condiment:
mustard
condiment made from mustard seeds, vinegar, sugar, and spices
traditional versions call for the seeds to be soaked in either beer or wine prior to mixing
many recipes for mustard, each resulting in different textures and flavors – Dijon, whole grain, spicy brown, salad mustard, etc.
Describe the following sauce or condiment:
pastry cream
a custard-like sauce made from eggs, sugar, cornstarch, milk, and vanilla that is used as a filling or base for dessert dishes
Describe the following sauce or condiment:
plum sauce
dark sweet and sour condiment made from plums and/or other dried fruits blended with sugar, vinegar, ginger, and chilies
popularly paired in Chinese American cuisine with deep-fried foods
Describe the following sauce or condiment:
ponzu sauce
Japanese dipping sauce made from rice wine vinegar, bonito flakes, seaweed, and yuzu juice
Describe the following sauce or condiment:
puttanesca
potent pasta sauce made from simmered onions, garlic, anchovies, olive oil, diced tomatoes, peppers, olives, and capers
Describe the following sauce or condiment:
rémoulade
enhanced mayonnaise (aioli) created by the addition of mustard, cornichons, capers, herbs, hard-boiled eggs, and anchovies
popular condiment in French cuisine that pairs well with shellfish and cold meats
Describe the following sauce or condiment:
romesco
Spanish condiment made by mixing or blending red peppers, nuts (almonds), and garlic with olive oil
vinegar is often added to balance the flavors
pairs well with grilled or roasted fish
often served in a small dish and eaten throughout a meal
Describe the following sauce or condiment:
rouille
provencal French condiment made from chilies, garlic, breadcrumbs, boiled potatoes, fish/chicken livers, and fish/chicken stock
saffron is sometimes added as well
a powerful paste that is often used to intensify bouillabaisse
Describe the following sauce or condiment:
sabayon
classic French sauce made from whisking egg yolks with champagne over gentle heat until frothy
whipped cream, sugar, and vanilla are often added if being used for a sweet dish
paired commonly with poached fish as a savory sauce and with souffle as a sweet sauce
in French it can also refer to the Italian dessert “zabaglione”
Describe the following sauce or condiment:
sofrito
Spanish sauce made from garlic, onions, and tomatoes cooked in olive oil
the basis for many traditional dishes
many Mediterranean cultures have versions of it; over the course of time it has also made its way into Caribbean cuisines
pork, peppers, spices, herbs, and fruits are often added in numerous variations
Describe the following sauce or condiment:
soy sauce
dark liquid condiment made from fermented soy beans, wheat, water, and salt
popular in many Asian cuisines
often used as a base marinade to which other flavors (ginger, garlic, scallions, chilies, sesame oil) are added
very salty flavor
Describe the following sauce or condiment:
stock
liquid broth that has been stewed with bones, vegetables, wine, and aromatics for several hours
a foundational ingredient to many cuisines, especially French cuisine
once strained (and sometimes reduced), it is used to braise other ingredients or added to sauces
one of the first skills one should learn when cooking professionally
Describe the following sauce or condiment:
Tabasco sauce
an aged, spicy condiment made from fermented peppers, vinegar, and salt
a brand name owned and popularized by the McIlhenny Company
synonymous with Creole and Cajun cuisine
Describe the following sauce or condiment:
tahini sauce
condiment made from sesame paste, olive oil, lemon juice, and garlic
a staple of Middle Eastern cuisine
often eaten with falafels and pita
Describe the following sauce or condiment:
tartar sauce
mayonnaise/aioli-based condiment made through the addition of chopped cornichons, capers, parsley, and lemon juice
popular in English and American cuisines
often paired with fried fish
Describe the following sauce or condiment:
tzatziki
a yogurt-based condiment made with cucumber, dill, and olive oil
lemon and mint are sometimes also added
popular in Greek and Turkish cuisines
typically eaten with bread and grilled or roasted vegetables
Describe the following sauce or condiment:
vinaigrette
generic term that refers to any sauce made with one part vinegar and three parts oil (with seasonings added)
commonly used to dress a cold salad
mustard, garlic, and shallots are often used to help with the emulsification of the oil and vinegar
Describe the following sauce or condiment:
Worcestershire sauce
dark, watery condiment made from malt vinegar, molasses, sugar, and other spices
Name the sauce or condiment described:
strong marinade made from paprika, oregano, salt, garlic, oil, and vinegar
popular in Spanish and Filipino cuisines as a way to preserve and enhance meats
many variations have been created due to cultural and regional differences
adobo
Name the sauce or condiment described:
a cold, emulsified condiment made from eggs, vinegar, and oil
Note: similar commercial versions are commonly called mayonnaise
aioli
Name the sauce or condiment described:
a white, creamy sauce made from butter and large amounts of cheese that is to be tossed with warm pasta
alfredo sauce
Name the sauce or condiment described:
a dark American sauce with many different variations depending on region
most commonly made with: tomato paste, brown sugar, vinegar, chili powder, and beef stock
barbecue sauce
Name the sauce or condiment described:
a condiment made by mixing fresh basil with olive oil, raw garlic, toasted pine nuts, parmesan cheese, and lemon juice
a staple in Italian cuisine
often eaten with freshly baked bread or tossed in a cold pasta dish
basil pesto
Name the sauce or condiment described:
a warm, creamy, emulsified sauce made from reduced white wine vinegar, shallots, tarragon, egg yolks, and clarified butter
a classic French sauce commonly paired with beef
béarnaise
Name the sauce or condiment described:
a thick cream sauce made by whisking warm seasoned milk into a roux
commonly used in recipes for “creamed spinach”
bechamel
Name the sauce or condiment described:
a creamy, white, emulsified sauce made by whisking cold cubes of butter into a warm reduction of vinegar, shallots, and garlic
a classic French sauce that is often paired with chicken or fish
beurre blanc
Name the sauce or condiment described:
a classic Italian tomato and meat sauce
made by browning meat (beef and pork) in olive oil with celery, onions, herbs, red wine, and crushed tomatoes
the contents are then cooked for an extended period of time and served over pasta
bolognese sauce
Name the sauce or condiment described:
a condiment made from chopped parsley, garlic, oil, red pepper flakes, and vinegar
originates from Argentinean cuisine
commonly paired with grilled beef
chimichurri
Name the sauce or condiment described:
sauce made from ketchup, horseradish, lemon juice, and Tabasco
to be paired with shrimp for the classic “shrimp cocktail”
cocktail sauce
Name the sauce or condiment described:
a sauce made from cooked fruits or vegetables that are then pureed to various degrees of thickness
a common recipe is “raspberry coulis”
coulis
Name the sauce or condiment described:
a thick, spicy gravy used to cook meat, seafood, or vegetables
found in cuisines around the world with innumerable ways of preparation depending on culture and region
curry
Name the sauce or condiment described:
a sauce used to “dress” salad greens or vegetables
made from a base such a aioli, sour cream, or crème fraîche
examples include ranch and thousand island
different from a vinaigrette in that it is thicker and its ingredients have not been emulsified
dressing
Name the sauce or condiment described:
a sauce made from two or more liquids that have been bound into one homogeneous mixture by means of whisking or blending
aioli, vinaigrette, hollandaise, and béarnaise are all examples of emulsified sauces
a binder like mustard or egg yolks is often used to stabilize both liquids
emulsified sauce
Name the sauce or condiment described:
sauce often made with/from juices that result from the cooking of meat or vegetables (jus)
often thickened with a roux
common in American and English cuisines
gravy
Name the sauce or condiment described:
a spicy condiment made from ground chilies, spices, and herbs blended with olive oil
can be used as a paste to coat meat or vegetables
can also be diluted with water or broth to make a sauce
popular in North African cuisines
harissa
Name the sauce or condiment described:
thick, dark sauce most commonly made with sweet potatoes or soybeans, garlic, oil, chilies, and sweeteners
sweet, salty, and slightly spicy
often paired with “Peking Duck”
popular in Chinese American cuisine
hoisin
Name the sauce or condiment described:
a warm, emulsified sauce made from water, egg yolks, clarified butter, and lemon juice
staple of French cuisine
the defining component of the dish “Eggs Benedict”
hollandaise sauce
Name the sauce or condiment described:
a thick condiment made by pureeing cooked chickpeas with garlic, olive oil, lemon juice, and (commonly) paprika
hummus
Name the sauce or condiment described:
the natural juices released from meat during the cooking process
when something is referred to as “au jus” it is being “served in its own juices”
jus
Name the sauce or condiment described:
popular, preserved tomato sauce that is seasoned with vinegar, sugar, and spices
the origins of the word and of this method of preservation are disputed
likely originated in China
British explorers discovered and popularized it in the 1700s
ketchup
Name the sauce or condiment described:
a classic French sauce made from a reduction of sauteed onions, butter, reduced white wine, and veal stock
traditional dishes from Lyon, France, most famous for their onions, are a staple of French cuisine
dishes described as “a la lyonnaise” will always incorporate sauteed onions and butter
lyonnaise sauce
Name the sauce or condiment described:
a sauce that is applied to meat or vegetables prior to cooking and not meant to be eaten with the finished dish
marinades are often made from oil, vinegars, salt, seasonings, and spices
meant to enhance flavor and tenderize the corresponding ingredient
can be wet or dry, e.g., chili rub or ginger sesame
marinade
Name the sauce or condiment described:
thick tomato sauce made from sauteed onions, garlic, olive oil, and tomatoes
stewed for hours to let flavors develop
basil and oregano are often added
staple in Southern Italian cuisine
used in the recipe for “spaghetti and meatballs”
often referred to as “gravy” in Italian American households
marinara sauce
Name the sauce or condiment described:
dark and spicy sauce made by cooking chilies, garlic, onions, tomatoes, tortillas, nuts, spices, and chocolate in broth
a classic Mexican (Puebla) sauce that is used for many dishes
similar to barbecue sauce or curry in that many variations exist depending on region and culture
mole
Name the sauce or condiment described:
a bechamel sauce that has been thickened with egg yolks and shredded gruyere cheese
often used to coat or glaze dishes prior to broiling or baking them
mornay sauce
Name the sauce or condiment described:
condiment made from mustard seeds, vinegar, sugar, and spices
traditional versions call for the seeds to be soaked in either beer or wine prior to mixing
many recipes for mustard, each resulting in different textures and flavors – Dijon, whole grain, spicy brown, salad mustard, etc.
mustard
Name the sauce or condiment described:
a custard-like sauce made from eggs, sugar, cornstarch, milk, and vanilla that is used as a filling or base for dessert dishes
pastry cream
Name the sauce or condiment described:
dark sweet and sour condiment made from plums and/or other dried fruits blended with sugar, vinegar, ginger, and chilies
popularly paired in Chinese American cuisine with deep-fried foods
plum sauce
Name the sauce or condiment described:
Japanese dipping sauce made from rice wine vinegar, bonito flakes, seaweed, and yuzu juice
ponzu sauce
Name the sauce or condiment described:
potent pasta sauce made from simmered onions, garlic, anchovies, olive oil, diced tomatoes, peppers, olives, and capers
puttanesca
Name the sauce or condiment described:
enhanced mayonnaise (aioli) created by the addition of mustard, cornichons, capers, herbs, hard-boiled eggs, and anchovies
popular condiment in French cuisine that pairs well with shellfish and cold meats
rémoulade
Name the sauce or condiment described:
Spanish condiment made by mixing or blending red peppers, nuts (almonds), and garlic with olive oil
vinegar is often added to balance the flavors
pairs well with grilled or roasted fish
often served in a small dish and eaten throughout a meal
romesco
Name the sauce or condiment described:
provencal French condiment made from chilies, garlic, breadcrumbs, boiled potatoes, fish/chicken livers, and fish/chicken stock
saffron is sometimes added as well
a powerful paste that is often used to intensify bouillabaisse
rouille
Name the sauce or condiment described:
classic French sauce made from whisking egg yolks with champagne over gentle heat until frothy
whipped cream, sugar, and vanilla are often added if being used for a sweet dish
paired commonly with poached fish as a savory sauce and with souffle as a sweet sauce
in French it can also refer to the Italian dessert “zabaglione”
sabayon
Name the sauce or condiment described:
Spanish sauce made from garlic, onions, and tomatoes cooked in olive oil
the basis for many traditional dishes
many Mediterranean cultures have versions of it; over the course of time it has also made its way into Caribbean cuisines
pork, peppers, spices, herbs, and fruits are often added in numerous variations
sofrito
Name the sauce or condiment described:
dark liquid condiment made from fermented soy beans, wheat, water, and salt
popular in many Asian cuisines
often used as a base marinade to which other flavors (ginger, garlic, scallions, chilies, sesame oil) are added
very salty flavor
soy sauce
Name the sauce or condiment described:
liquid broth that has been stewed with bones, vegetables, wine, and aromatics for several hours
a foundational ingredient to many cuisines, especially French cuisine
once strained (and sometimes reduced), it is used to braise other ingredients or added to sauces
one of the first skills one should learn when cooking professionally
stock
Name the sauce or condiment described:
an aged, spicy condiment made from fermented peppers, vinegar, and salt
a brand name owned and popularized by the McIlhenny Company
synonymous with Creole and Cajun cuisine
Tabasco sauce
Name the sauce or condiment described:
condiment made from sesame paste, olive oil, lemon juice, and garlic
a staple of Middle Eastern cuisine
often eaten with falafels and pita
tahini sauce
Name the sauce or condiment described:
mayonnaise/aioli-based condiment made through the addition of chopped cornichons, capers, parsley, and lemon juice
popular in English and American cuisines
often paired with fried fish
tartar sauce
Name the sauce or condiment described:
a yogurt-based condiment made with cucumber, dill, and olive oil
lemon and mint are sometimes also added
popular in Greek and Turkish cuisines
typically eaten with bread and grilled or roasted vegetables
tzatziki
Name the sauce or condiment described:
generic term that refers to any sauce made with one part vinegar and three parts oil (with seasonings added)
commonly used to dress a cold salad
mustard, garlic, and shallots are often used to help with the emulsification of the oil and vinegar
vinaigrette
Name the sauce or condiment described:
dark, watery condiment made from malt vinegar, molasses, sugar, and other spices
popular in English cuisine and used in a variety of meat dishes and cocktails
first made in Worcester, England by chemists Lea and Perrins in the 1800s
very distinct flavor and aroma that should be used carefully as to not overpower dishes
Worcestershire sauce
