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Cranberry sauce – Sauce or relish made from cranberries; Cream cheese – Soft, mild-tasting cheese with a high fat content; Duck sauce – American Chinese condiment with a translucent orange appearance; Étouffée sauce – American seafood and rice dish; Henry Bain sauce – American condiment for meats; Huli-huli sauce – Hawaiian ...
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4] Samurai sauce; Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli; Sauce andalouse
Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.
Other popular accompaniments include tomato ketchup (known as "red sauce" in some parts of Wales and as "tomato sauce" in certain parts of the country), brown sauce, chippy sauce (brown sauce mixed with vinegar and/or water and popular around the Edinburgh area of Scotland only), barbeque sauce, worcestershire sauce, partially melted cheddar ...
Pulse in a food processor, then mix with shredded cheddar, cream cheese and goat cheese. Fold in the scooped-out baked potato filling, then stuff and bake once more until slightly crisped. Grilled ...
Olive Oil; Polynesian Sauce, A sweet and sour sauce with a strong, tangy flavor, created by Chick-Fil-A. Prik Nam Pla , mixes of chili peppers and fish sauce; Pebre, a Chilean mix of tomato, onion, chile, and coriander; Pico De Gallo; Pimento cheese; Prahok ktis, a sauce made with prahok, minced pork, kroeung, and coconut cream eaten with fresh ...
The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. [6] Similarly, under Canadian Food and Drug Regulations, cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. [ 7 ]
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