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Foodscape > Sauces and Condiments > Flashcards

Sauces and Condiments Flashcards

Memorize the sauces and condiments that bring variety and life to our meals, from the familiar to the unusual.

1
Q

What is a sauce?

A

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.

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2
Q

What is a condiment?

A

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

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3
Q

Describe the following sauce or condiment:

adobo

A

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

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4
Q

Describe the following sauce or condiment:

aioli

A

a cold, emulsified condiment made from eggs, vinegar, and oil

Note: similar commercial versions are commonly called mayonnaise

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5
Q

Describe the following sauce or condiment:

alfredo sauce

A

a white, creamy sauce made from butter and large amounts of cheese that is to be tossed with warm pasta

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6
Q

Describe the following sauce or condiment:

barbecue sauce

A

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

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7
Q

Describe the following sauce or condiment:

basil pesto

A

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

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8
Q

Describe the following sauce or condiment:

béarnaise

A

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

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9
Q

Describe the following sauce or condiment:

bechamel

A

a thick cream sauce made by whisking warm seasoned milk into a roux

commonly used in recipes for “creamed spinach”

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10
Q

Describe the following sauce or condiment:

beurre blanc

A

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

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11
Q

Describe the following sauce or condiment:

bolognese sauce

A

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

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12
Q

Describe the following sauce or condiment:

chimichurri

A

a condiment made from chopped parsley, garlic, oil, red pepper flakes, and vinegar

originates from Argentinean cuisine
commonly paired with grilled beef

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13
Q

Describe the following sauce or condiment:

cocktail sauce

A

sauce made from ketchup, horseradish, lemon juice, and Tabasco

to be paired with shrimp for the classic “shrimp cocktail”

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14
Q

Describe the following sauce or condiment:

coulis

A

a sauce made from cooked fruits or vegetables that are then pureed to various degrees of thickness

a common recipe is “raspberry coulis”

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15
Q

Describe the following sauce or condiment:

curry

A

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

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16
Q

Describe the following sauce or condiment:

dressing

A

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

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17
Q

Describe the following sauce or condiment:

emulsified sauce

A

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

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18
Q

Describe the following sauce or condiment:

gravy

A

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

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19
Q

Describe the following sauce or condiment:

harissa

A

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

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20
Q

Describe the following sauce or condiment:

hoisin

A

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

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21
Q

Describe the following sauce or condiment:

hollandaise sauce

A

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”

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22
Q

Describe the following sauce or condiment:

hummus

A

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

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23
Q

Describe the following sauce or condiment:

jus

A

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”

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24
Q

Describe the following sauce or condiment:

ketchup

A

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

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25
Q

Describe the following sauce or condiment:

lyonnaise sauce

A

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

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26
Q

Describe the following sauce or condiment:

marinade

A

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

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27
Q

Describe the following sauce or condiment:

marinara sauce

A

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

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28
Q

Describe the following sauce or condiment:

mole

A

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

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29
Q

Describe the following sauce or condiment:

mornay sauce

A

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

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30
Q

Describe the following sauce or condiment:

mustard

A

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.

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31
Q

Describe the following sauce or condiment:

pastry cream

A

a custard-like sauce made from eggs, sugar, cornstarch, milk, and vanilla that is used as a filling or base for dessert dishes

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32
Q

Describe the following sauce or condiment:

plum sauce

A

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

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33
Q

Describe the following sauce or condiment:

ponzu sauce

A

Japanese dipping sauce made from rice wine vinegar, bonito flakes, seaweed, and yuzu juice

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34
Q

Describe the following sauce or condiment:

puttanesca

A

potent pasta sauce made from simmered onions, garlic, anchovies, olive oil, diced tomatoes, peppers, olives, and capers

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35
Q

Describe the following sauce or condiment:

rémoulade

A

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

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36
Q

Describe the following sauce or condiment:

romesco

A

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

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37
Q

Describe the following sauce or condiment:

rouille

A

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

38
Q

Describe the following sauce or condiment:

sabayon

A

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”

39
Q

Describe the following sauce or condiment:

sofrito

A

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

40
Q

Describe the following sauce or condiment:

soy sauce

A

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

41
Q

Describe the following sauce or condiment:

stock

A

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

42
Q

Describe the following sauce or condiment:

Tabasco sauce

A

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

43
Q

Describe the following sauce or condiment:

tahini sauce

A

condiment made from sesame paste, olive oil, lemon juice, and garlic

a staple of Middle Eastern cuisine
often eaten with falafels and pita

44
Q

Describe the following sauce or condiment:

tartar sauce

A

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

45
Q

Describe the following sauce or condiment:

tzatziki

A

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

46
Q

Describe the following sauce or condiment:

vinaigrette

A

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

47
Q

Describe the following sauce or condiment:

Worcestershire sauce

A

dark, watery condiment made from malt vinegar, molasses, sugar, and other spices

48
Q

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

A

adobo

49
Q

Name the sauce or condiment described:

a cold, emulsified condiment made from eggs, vinegar, and oil

Note: similar commercial versions are commonly called mayonnaise

A

aioli

50
Q

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

A

alfredo sauce

51
Q

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

A

barbecue sauce

52
Q

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

A

basil pesto

53
Q

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

A

béarnaise

54
Q

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”

A

bechamel

55
Q

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

A

beurre blanc

56
Q

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

A

bolognese sauce

57
Q

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

A

chimichurri

58
Q

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”

A

cocktail sauce

59
Q

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”

A

coulis

60
Q

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

A

curry

61
Q

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

A

dressing

62
Q

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

A

emulsified sauce

63
Q

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

A

gravy

64
Q

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

A

harissa

65
Q

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

A

hoisin

66
Q

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”

A

hollandaise sauce

67
Q

Name the sauce or condiment described:

a thick condiment made by pureeing cooked chickpeas with garlic, olive oil, lemon juice, and (commonly) paprika

A

hummus

68
Q

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”

A

jus

69
Q

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

A

ketchup

70
Q

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

A

lyonnaise sauce

71
Q

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

A

marinade

72
Q

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

A

marinara sauce

73
Q

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

A

mole

74
Q

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

A

mornay sauce

75
Q

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.

A

mustard

76
Q

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

A

pastry cream

77
Q

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

A

plum sauce

78
Q

Name the sauce or condiment described:

Japanese dipping sauce made from rice wine vinegar, bonito flakes, seaweed, and yuzu juice

A

ponzu sauce

79
Q

Name the sauce or condiment described:

potent pasta sauce made from simmered onions, garlic, anchovies, olive oil, diced tomatoes, peppers, olives, and capers

A

puttanesca

80
Q

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

A

rémoulade

81
Q

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

A

romesco

82
Q

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

A

rouille

83
Q

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”

A

sabayon

84
Q

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

A

sofrito

85
Q

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

A

soy sauce

86
Q

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

A

stock

87
Q

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

A

Tabasco sauce

88
Q

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

A

tahini sauce

89
Q

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

A

tartar sauce

90
Q

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

A

tzatziki

91
Q

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

A

vinaigrette

92
Q

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

A

Worcestershire sauce

Foodscape (9 decks)

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