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Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten immediately. Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after ...
Spatini sauce mix is a dry, packaged seasoning mix produced by Lawry's. [1] Originally developed in 1952 to be added to other ingredients (such as crushed tomatoes or tomato puree, and ground meat) to make an Italian-style " spaghetti sauce ", it is also used variously to make a dip , in meatloaf , to season meatballs , and more.
Sauce packet (in restaurant) or glass bottle (sold in retail stores) Taco Bell Mild [19] Water, tomato puree, vinegar, <2% salt, chili peppers, spices, xanthan gum, sodium benzoate, soy lecithin, natural flavor (product label, 2009) Downey, Los Angeles County, California, US: Sauce packet (in restaurant) or glass bottle (sold in retail stores)
The pomelo is used in cultural and spiritual festivals across Asia. In China, during the Lunar New Year festival, the fruit is offered to ancestors. Its name is similar to the word for "to have" (有, yǒu), making it a symbol of prosperity and family unity. [24] [25] In Thailand, pomelo is used in rituals such as the Songkran Festival. [26]
The sauce features a creamy base of roasted red pepper hummus, which perfectly harmonizes with the cubes of roasted eggplant and savory poultry sausage. ... canned pumpkin puree and coarse sea ...
It differs from tomato sauce or tomato paste in consistency and content; tomato purée generally lacks the additives common to a complete tomato sauce and does not have the thickness of paste. [4] The standard consistency of tomato puree is more than or equal to 7% but less than 24% natural total soluble solids. [5]
Depending on the consistency of the puree, either a chinois (for the softest purees), food mill, or drum sieve (for the hardest ones) can be used for straining. Reduction of coulis (to strengthen its sweetness and flavor) can be difficult, as the sauce may acquire a jam-like taste when heated, so sometimes vacuum evaporation is used to boil the ...