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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.
Mushroom gravy – Type of sauce; Onion gravy – Type of sauce; Red-eye gravy – Type of gravy; Harissa - North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients; Hoisin sauce – Sauce commonly used in Chinese cuisine; Hollandaise sauce – Sauce made of egg, butter, and lemon
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes. Powders can be used ...
Serve the mushroom gravy up as you would any other sauce—over chicken fried steak, mashed potatoes, or on a meatless Thanksgiving menu. Get the Mushroom Gravy recipe. Caitlin Bensel.
Another dipping sauce tragically lost to time, Chicken Fry Sauce at Burger King earned its place as one of the most famous fast-food condiments of all time. Debuted around the time of Chicken ...
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
Mexican salsas were traditionally produced using the mortar and pestle–like molcajete, although blenders are now used. Mexican salsas include: Salsa roja , one of the two most common and well known types of salsa, "red sauce", is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes , chili peppers ...
This forms a pan sauce or gravy, and the finished product is served over rice. Étouffée is a popular variant done with crawfish or shrimp. A meatless version might feature mushrooms and eggplant. Two commonly smothered meats are pork chops and round steak]; these heartier meats may sometimes have a bit of roux added to the gravy.
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