Toum (Lebanese Garlic Sauce)
Toum or thoum is a garlic sauce used in Lebanon. The method below is the traditional way toum is prepared in most parts of Lebanon. Ingredients 10–40 g fresh, peeled garlic (less for a milder thoum, more for a stronger…
Recipe Types sauces and condiments
Béarnaise Sauce
Béarnaise sauce is an egg-yolk and butter emulsion in the Hollandaise family of sauces. Ingredients 30 ml (2 tablespoons) tarragon vinegar 30 ml (2 tablespoons) sherry vinegar or dry white wine 1 shallot, finely chopped 2 egg yolks 75–100 g…
Espagnole Sauce (Mrs. W.G. Waters)
The following recipe, taken from The Cook’s Decameron: A Study In Taste, apparently dates from the late 19th century. It bears no relation whatsoever to the classic espagnole, as it is not thickened except for a tiny amount of flour…
Sweet Pork Condiment
Sweet pork condiment (Thai: หมูหวาน) is a popular Thai food served with other kinds of foods such as chili paste, fried rice, and hot glutinous rice. It’s very delicious. Ingredients 1 tablespoon brown sugar ½ cup light soy sauce 5…
Sticky Toffee Pudding (without dates)
Sticky Toffee Pudding (STP) is a rich, dense, gooey dessert originating from the United Kingdom that can now be found across the world. Often found on a pub’s menu, or in British or Commonwealth schools meals, this is a classic…
Sticky Toffee Pudding (with dates)
Sticky toffee pudding (STP) is a rich, dense, gooey dessert originating from the United Kingdom that can now be found across the world. Often found on a pub’s menu, or in British or Commonwealth schools meals, this is a classic…
Sailor’s Sauce (Hartshorne)
Sailor’s sauce is a deeply rich sauce that can be used for a number of meat-based dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne’s the Household Cyclopedia. Ingredients 1 poultry liver 3 shallots 2…
Queen’s Sauce (Hartshorne)
Queen’s Sauce is a thick, creamy sauce for heart meals. This recipe is an interpreted method from the original recipe in Henry Hartshorne’s the Household Cyclopedia. Ingredients 200 ml gravy White breadcrumbs 50 g almonds, pounded 2 egg yolks Fowl…
Parson’s Sauce (Hartshorne)
Parson’s sauce is a light sauce that can be used for a number of chicken and vegetable dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne’s the Household Cyclopedia. Ingredients 1 lemon, zest removed 2–3…
Nonpareil Sauce (Hartshorne)
Nonpareil sauce is a tangy sauce that can be used for a number of meat and fish dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne’s the Household Cyclopedia. Ingredients 1 slice of ham, chopped…
Nam Phrik Ong (Thai Pork and Tomato Dip)
Nam phrik ong, or Thai pork and tomato dip (Thai: น้ำพริกอ่อง), is a traditional Northern Thai food of pork, tomatoes, and chilli. It is much like a Thai version of a bolognese sauce, and the name comes from combining nam…
White Sauce
White sauce is a common name (chiefly in the US and Britain) for the classic Béchamel Sauce, one of the “Mother Sauces” of French Cuisine. In French cooking, Béchamel Sauce is rarely used on its own; it is more often…