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Sauce aurore – a velouté sauce flavored with tomato [4] Sauce bercy – French sauce; Sauce poulette – prepared using mushrooms and lemon [5] Sauce vin blanc; Sofrito – Cooked vegetable foundation for cooking; Steak sauce – Brown sauce for seasoning of steaks; Sweet chili sauce – Condiment primarily used as a dip; Tomato sauce ...
Resek agvaniyot, or resek (Hebrew: רסק עגבניות or רסק, lit. 'tomato puree'), is an Israeli condiment made of grated tomatoes that is traditionally served with malawach, [3] jachnun, bourekas, kubaneh, [4] and other dishes.
"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
Tomato sauce is a popular, commercially produced table sauce, similar to tomato ketchup, which is typically applied to foods such as meat pies, sausages, and fish and chips. [17] Some sources say that Australian tomato sauce has less tomato than ketchup, [ 18 ] but this varies between brands.
Tomato concassé. Concassé, from the French concasser, "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables or fruit.This term is particularly applied to tomatoes, where tomato concassé is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions.
The dark green sauce simmers on low heat and is left to thicken to the consistency of tomato sauce. The sauce is served in small deep plates with a piece of beef and eaten with preferably white hearty traditional bread. In certain regions where beef is not common, lamb is used but cooks for a much shorter time. [18] [19]
Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. [1] Variants may add carrots, bell peppers, potatoes, pine nuts, and raisins. [2]
Romesco sauce is often confused with similar sauces, particularly salsa de calçots or salvitxada. During the springtime, salsa de calçots is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called "calçotades." During calçotades, calçots are roasted over an ...