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"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
Aioli – West Mediterranean sauce of garlic and oil; Béarnaise sauce – Sauce made of clarified butter and egg yolk; Garlic sauce – Sauce with garlic as a main ingredient; Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce; Remoulade – Mayonnaise-based cold sauce [9]
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 ...
1 / 2 cup yellow mustard; 1 / 4 cup diced onion; 2 cloves of garlic (diced) 1 / 2 tsp black pepper; 1 tbsp Worcestershire sauce; 1 / 2 cup brown sugar; 1 / 4 tsp cayenne pepper; 1 / 2 tsp salt; 1 ...
Kasundi is a mustard sauce made by fermenting mustard seeds, and is much stronger and sharper than other kinds of mustard sauce. [ 1 ] [ 2 ] It is highly pungent, and is capable of exciting the nasal passage and bringing tears to the eyes in the same way as wasabi .
It's an indisputable fact that honey mustard makes the best dip for chicken fingers and fries. The beloved condiment coats fried food like a dream, offering a harmonious balance of sweetness and ...
They are then packed in either olive, sunflower, or soybean oil, water, or in a tomato, chili, or mustard sauce. [15] [16] Canned sardines in supermarkets may actually be sprat (such as the “brisling sardine”) or round herrings. Fish sizes vary by species. Good-quality sardines should have the head and gills removed before packing. [4]
Make the chicken: Mince and mash the garlic and 1/4 teaspoon of the salt to a paste with a chef's knife. Stir together the garlic paste, mustard, lemon zest, the remaining 1 teaspoon salt, and the ...
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