mustard

From Middle English mustard, from Old French moustarde (French moutarde), from moust (“must”), from Latin mustum. Compare Saterland Frisian Muster (“mustard”), Dutch mosterd (“mustard”), German Low German Musterd (“mustard”), Icelandic mustarður (“mustard”). Displaced Middle English senep, from Old English senep, from Latin sināpi (“mustard”). Doublet of mostarda.

My expectations of public services were nil, so any time within a month was fine by me. They did it in less than a week, which was mustard.

2005, Bernard Hare, Urban Grimshaw and the Shed Crew, London: Sceptre, →ISBN, page 168:


butter

Someone or something that butts in; a busybody.


tomato sauce

en-noun

tomato sauce (usually uncountable, plural tomato sauces)

A plastic tomato sauce bottle, which could have been cut in half to make a flower pot, was quickly surveyed along with other trophies, and received the death sentence. “In the bin, Bob.”

1979 June, Peter C. Harper, Robert Alexander Falla K.B.E., C.M.G., M.A., D.Sc., F.R.S.N.Z.: An Appreciation, page 356:

1980 January-May, Laurence Le Guay, Cruising World, page 98,
I quickly learned that there is a hell of a difference between tomato sauce and ketchup and that there is an even greater difference when it comes to mayonnaise: real American or the pseudo Australian — and I had always believed this to be a French concoction.

The event was a BBQ in the peaceful and picturesque System Garden at the University of Melbourne, Parkville campus. Food was plentifil and included a variety of sausages and veggie burgers, onions, bread and tomato sauce in addition to soft drinks.

2003 March, Microbiology Australia, page 46:

(UK, Australia, New Zealand, South Africa, India, Pakistan, Myanmar, Malaysia, Singapore, Brunei) Tomato ketchup, used as a condiment.


wasabi

wasabi (usually uncountable, plural wasabis)

A pungent green Japanese condiment made from the plant Eutrema japonicum (syn. Wasabia japonica).


horseradish

horseradish (countable and uncountable, plural horseradishes)

/ˈhɔɹsɹædɪʃ/

/ˈhɔːsɹædɪʃ/

(uncountable) A pungent condiment made from the root of the plant.


curry

en-verb

curry (third-person singular simple present curries, present participle currying, simple past and past participle curried)

curries (present singular third-person)
currying (participle present)
curried (participle past)
curried (past)

From Middle English currayen, from Old French correer (“to prepare”), presumably from Vulgar Latin *conredare, from Latin com- (a form of con- (“with; together”)) + a verb derived from Proto-Germanic *raidaz. More at ready.

Your short horse is soon curried.

1610–1614, John Fletcher, “The Tragedie of Valentinian”, in Comedies and Tragedies […], London: […] Humphrey Robinson, […], and for Humphrey Moseley […], published 1647, →OCLC, Act II, scene i:

One day I was out in the barn and he drifted in. I was currying the horse and he set down on the wheelbarrow and begun to ask questions.

1913, Joseph C[rosby] Lincoln, chapter XI, in Mr. Pratt’s Patients, New York, N.Y.; London: D[aniel] Appleton and Company, →OCLC:

(transitive) To groom (a horse); to dress or rub down a horse with a curry comb.


sauce

en-noun

sauce (countable and uncountable, plural sauces)

sauces (plural)
sawce (alternative obsolete)

→ Japanese: ソース

→ Scottish Gaelic: sabhs

PIE word
 *séh₂ls
From Middle English sauce, from Old French sause, from Vulgar Latin *salsa, noun use of the feminine of Latin salsus (“salted”), past participle of saliō (“I salt”), from sal. Doublet of salsa.
For the meaning development compare Ancient Greek ἥδυσμα (hḗdusma) ultimately from Proto-Indo-European *swéh₂dus (whence also English sweet).

source (non-rhotic, horse–hoarse merger)

what's sauce for the goose is sauce for the gander


gravy

gravy (usually uncountable, plural gravies)

→ Welsh: grefi

From Middle English gravey, greavie, gravy; probably from greaves, graves (“the sediment of melted tallow”), or from Old French grave, a claimed misspelling of grané (“stew, spice”), from grain (“spice”).
Sense of "pasta sauce" apparently seems to be from Italian dialect, especially Calabrian, differentiating tomato puree (salsa (“sauce”)) from cooked tomato sauce (sugo).

With this the hostess poured two or three spoonfuls of the gravy of the curry on to the rice opposite to each person.

1879, The Sunday at Home, volume 26, page 342:

Now it seems that Pa Senik was a little deaf. Awang noticed that his father-in-law sometimes poured the gravy of his curry on his rice and that sometimes he sucked it up.

1906, Malayan Branch of the Royal Asiatic Society, "Pa Senik and his Son-in-Law Awang", Journal of the Straits Branch of the Royal Asiatic Society, page 59-60

This is strained with a piece of cloth or a strainer and the green liquid forms the gravy of the curry.

1992, Khammān Khonkhai, The Teachers of Mad Dog Swamp:

Return flaked fish to curry gravy and bring to the boil.

2007, Geok Boi Lee, Classic Asian Noodles, Marshall Cavendish, →ISBN, page 158:

(uncountable, India, Singapore) Curry sauce.


relish

relish (countable and uncountable, plural relishes)

Alteration of reles (“scent, taste, aftertaste”), from Old French relais, reles (“something remaining, that which is left behind”), from relaisser (“to leave behind”).

Congressmen gleefully wolfed down every imaginable version of the hot dog – smoked kielbasas, jumbo grillers, Big & Juicy's, kosher dogs and spiced dogs – topped with every imaginable condiment – hot mustard, sweet mustard, jalapenos, spaghetti sauce, regular relish, corn relish, maple syrup salsa and the secret sauce of Rep. Jack Kingston (R-Ga.). ("If I told you the recipe," an aide explained, "I'd have to shoot you.")

1994 July 21, Faye Fiore, “Congress relishes another franking privilege: Meat lobby puts on the dog with exclusive luncheon for lawmakers – experts on pork”, in Los Angeles Times:

A cooked or pickled sauce, usually made with vegetables or fruits, generally used as a condiment.

Chutney

specialist use, chiefly for foreign cuisines


relish

en-verb

relish (third-person singular simple present relishes, present participle relishing, simple past and past participle relished)

relishes (present singular third-person)
relishing (participle present)
relished (participle past)
relished (past)
rellish (alternative)

(transitive) To taste or eat with pleasure, to like the flavor of

品味

to taste or eat with pleasure; to like the flavor of

honourable enterprises are accompanied with dangers and damages, as experience evinceth; they will make the rest of thy life relish the better.

1624, Democritus Junior [pseudonym; Robert Burton], The Anatomy of Melancholy: […], 2nd edition, Oxford, Oxfordshire: […] John Lichfield and James Short, for Henry Cripps, →OCLC, partition II, section 3, member 3:

Had I been the finder-out of this secret, it would not have relish'd among my other discredits.

c. 1610–1611 (date written), William Shakespeare, “The Winters Tale”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act V, scene ii]:

A theory, which, how much soever it may relish of wit and invention, hath no foundation in nature.

1695, John Woodward, An essay toward a natural history of the earth:

(obsolete, intransitive) To taste; to have a specified taste or flavour.

подправям

(obsolete) to give a relish to; to cause to taste agreeably

gorentar

(obsolete) to have a pleasing or appetizing taste

By this the boiling Kettle had prepar'd, / And to the Table ſent, the ſmoaking Lard; / On which the eager Appetite they dine, / A ſav'ry Bit, that ſerv'd to relliſh Wine: [...]

1717, John Dryden, “Book VIII. [The Story of Baucis and Philemon.]”, in Ovid’s Metamorphoses in Fifteen Books. […], London: […] Jacob Tonson, […], →OCLC, pages 285–286:

(transitive) To give a taste to; to cause to taste nice, to make appetizing.


vinaigrette

en-noun

vinaigrette (countable and uncountable, plural vinaigrettes)

vinaigrettes (plural)
vinegarette (alternative)

Borrowed from French vinaigrette. Sense 4 (“type of Russian salad”) is a semantic loan from Russian винегре́т (vinegrét), whence also the doublet vinegret.

semantic loan

A sauce, made of an acidic liquid such as vinegar or lemon juice; oil; and other ingredients, used as a salad dressing, or as a marinade for cold meats.


chutney

en-noun

chutney (usually uncountable, plural chutneys)

→ French: chutney

→ Italian: chutney

→ Japanese: チャツネ

→ Portuguese: chutney

→ Spanish: chutney

→ Swedish: chutney

Borrowed from Hindustani चटनी (caṭnī) / چَٹْنِی (caṭnī).

(music) A style of Indo-Caribbean music from the West Indies, associated especially with Trinidad and Tobago.


ketchup

ketchup (countable and uncountable, plural ketchups)

ketchups (plural)
catsup (alternative)
catchup (alternative)
katjap (alternative)
katsup (alternative)
kechap (alternative)
ketsup (alternative)

→ Arabic: كَتْشَب (katšab)

→ Belarusian: кетчуп (kjetčup)

→ Bulgarian: кетчуп (ketčup)

→ Cantonese: 茄汁 (ke⁴⁻² zap¹)

→ Catalan: quètxup

→ Czech: kečup

→ Danish: ketchup

→ Dutch: ketchup

→ Finnish: ketsuppi

→ French: ketchup

desctree

→ German: Ketchup, Catchup (obsolete), Ketschup (superseded)
→ Lower Sorbian: ketšup

→ Greek: κέτσαπ (kétsap)

→ Hebrew: קֶטְשׁוֹפּ (ketshop)

→ Hokkien: 茄汁 (kiô-chap) (Singapore)

→ Hungarian: ketchup

→ Irish: citseap

→ Japanese: ケチャップ (kechappu)

→ Korean: 케첩 (kecheop)

→ Marshallese: kōjjeb

→ Persian: کچاپ (kečâp)

→ Polish: keczup, ketchup

→ Portuguese: ketchup

→ Romanian: ketchup

→ Russian: кетчуп (ketčup)
→ Armenian: կետչուպ (ketčʻup)

→ Serbo-Croatian:

Cyrillic script: кечап

Latin script: kečap

→ Spanish: ketchup, kétchup

→ Swedish: ketchup

→ Tagalog: ketsap

→ Thai: เค็ตชัป (két-chàp)

→ Turkish: ketçap

→ Ukrainian: кетчуп (ketčup)

→ Uzbek: ketchup

→ Welsh: cetsyp

→ Yiddish: קעטשאָפּ (ketshop)

Uncertain, but probably ultimately from Hokkien 膎汁 (kê-chiap, “fish sauce”) via Malay kicap, though the precise path is unclear – there are related words in various Chinese languages, and it may have entered English directly from Hokkien Chinese. Cognate to Indonesian kecap, ketjap (“soy sauce”). Various other theories exist – see Ketchup: Etymology for extended discussion.
First appeared in English in the late 17th century in reference to a Southeast Asian sauce encountered by British traders and sailors. The Oxford English Dictionary notes that it was commonly used in the 18th century to refer to a variety of similar sauces with varying ingredients—"anchovies, mushrooms, walnuts, and oysters being particularly popular"—but by the late 19th century the current tomato ketchup became the most popular form.
Catsup (earlier catchup) is an alternative Anglicization, still in use in the U.S.

The bottles, however, were port bottles, but contained mushroom ketchup; […]

1883, Cassell's Dictionary of Cookery, page lxxxiii:

To accompany meat, we prepare fruit ketchups and rhubarb chutney.

2003, Inns and Bed and Breakfasts in Quebec 2003, Ulysses Travel Guides, page 46:

(countable, now rare) Such a sauce more generally (not necessarily based on tomatoes, but with mushrooms, fish, etc.). This is the older meaning.


pesto

en-noun

pesto (usually uncountable, plural pestos)

First use appears c. 1848 in a publication by William Cobbett. from Italian pesto, from Latin pistus (“crushed, pounded”), from Latin pīnsō (“to pound, beat, crush”). Cognate to pestle.

Inside the house, Paul is in the kitchen bent over a bowl of pesto: thick shiny basil leaves, machete-crushed garlic cloves, pine nuts, onions roasted till their gold edges blacken, and the bright scent of lemon zest.

2019, Ocean Vuong, On Earth We're Briefly Gorgeous, Jonathan Cape, page 221:

A sauce, especially for pasta, originating from the Genoa region in Italy, made from basil, garlic, pine nuts, olive oil and cheese (usually pecorino).

罗勒酱 (luólè jiàng, literally “Basil sauce”)


harissa

Another sauce, mainly used as a condiment, is harissa, made from pulverised chillies, garlic, salt and olive oil. Harissa is not generically Moroccan, but nevertheless is often found accompanying tajines and couscous.

2000, Catherine Hanger, Morocco, page 37:

Tunisians love spicy food and harissa is the main ingredient used to provide the heat.

2008, Chris and Carolyn Caldicott, World Food Café 2, page 25:

Harissa is a fiery pepper paste that is used as an ingredient in couscous and grilled dishes or as a condiment served on the side of a Moroccan meal.

2010, Dave DeWitt, “Pita Pockets Stuffed with Harissa-Spiced Moroccan Lamb Brochettes”, in 1,001 Best Hot and Spicy Recipes, page 451:

A North African spice mix, containing chillis, garlic and salt, used as both a condiment and an ingredient.


harissa

harissa (countable and uncountable, plural harissas)

From Armenian հարիսա (harisa), ultimately from Arabic هَرِيسَة (harīsa) and originally identical to Etymology 2 below.

A traditional Armenian dish: a kind of porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.


Worcestershire sauce

Worcestershire sauce (countable and uncountable, plural Worcestershire sauces)

Worcestershire sauces (plural)
wash your sister sauce (alternative humorous)

/ˈwɝʃtəʃɚ ˈsɔs/

/ˈwɝʃtəʃɚ ˈsɑs/

An English condiment made with vinegar, onions, garlic, etc.; a thin piquant sauce used as a table sauce, to flavour casseroles etc. and as an ingredient in Bloody Marys.

σάλτσα Worcestershire (sáltsa Worcestershire)


vinegar

vinegar (countable and uncountable, plural vinegars)

→ Japanese: ビネガー (binegā)

From Middle English vynegre, from Old French vinaigre from Old French vyn egre, based on Latin vīnum (“wine”) + Latin ācer (“sour”). Displaced Old English æċed (survived in Middle English eced).

it is better to be preserved in vinegar than to rot in honey

you attract more flies with honey than vinegar

you can catch more flies with honey than vinegar

you can catch more flies with honey than with vinegar

you catch more flies with honey than vinegar

you catch more flies with honey than with vinegar

You full of vinegar now, but you 'bout through / We gonna get a steam drill to do your share of driving / Then what's all them muscles gonna do? Huh, John Henry? / Gonna take a little bit of vinegar out of you.

1962, “The Legend of John Henry's Hammer”, performed by Johnny Cash:


ranch

ranch (countable and uncountable, plural ranches)

Recorded since 1808, farm sense since 1831. From American Spanish rancho (“small farm, group of farm huts”), in Spanish originally “group of people who eat together." Cognate with English rank.


balsamic vinegar

en-noun

balsamic vinegar (countable and uncountable, plural balsamic vinegars)

A dark, sweet vinegar, made from reduced white wine, that has been matured in wooden barrels, the resins of which contribute to its flavour; especially such a vinegar from Modena in Italy.

балсамов оцет

a dark, sweet vinegar, made from reduced white wine


coulis

coulis (usually uncountable, plural coulis or coulises)

Just then the desserts, mere bonnes bouches in foot-wide puddles of pink coulis, were set in front of them.

2004, Alan Hollinghurst, The Line of Beauty […], 1st American edition, New York, N.Y.: Bloomsbury Publishing, →ISBN, page 378:

A thick sauce made with pureed vegetable or fruit and often used as a garnish.


dressing

dressing (countable and uncountable, plural dressings)

→ German: Dressing

From Middle English dressing, dressinge, dressynge, equivalent to dress + -ing.

Considered thus, the performance is a translation into images of bodies on display, as is well demonstrated by Monsieur Jourdain's repeated dressings and undressings.

2004, Kathryn Banks, Joseph Harris, Exposure: Revealing Bodies, Unveiling Representations, page 182:


Tabasco

Of unclear origin. The first definition listed in the 1994 Diccionario enciclopédico de Tabasco was from the Nahuatl name of the area, tlapalco meaning "(place of) damp earth"; wetlands are still extensive in the Mexican state of Tabasco. Other opinions listed were Mayan word tab-uaxac-koh, meaning "(our) lord of eight lions"; others suggest it derives from a Nahuatl word: tla-uashka-ko meaning "place that has an owner", or tlapachtli.
The tabasco pepper was popular in the Mexican state and is named for it; a hot sauce made from that pepper was eaten in the state since the 1650s, and a version was popularized in the United States and elsewhere by the McIlhenny Company of Avery Island, Louisiana, beginning in the 1870s.

A spicy pepper sauce made from tabasco pepper (a chili pepper) with the addition of vinegar and salt.


piccalilli

piccalillis (plural)
picalilli (alternative)

Hannah Glasse
The Art of Cookery
piccalilli

First attested in the from 1845. Unknown. Presumably variant of pickle, which itself is from Middle English pekille (“spicy sauce served with meat or fish”) or pikel, from Middle Dutch pekel (“brine”); perhaps influenced by dialectal variants.
Alternatively, may be related to paco lilla (“ginger-spiced pickle”), in 18th century British cookbook The Art of Cookery (1747–1843; e.g., 1805 edition) by Hannah Glasse (1708–1770), also referred to as “Indian pickles”, which suggests an Indo-Aryan source; compare mulligatawny, of Tamil origin, which also features turmeric prominently, and curry, of Tamil or Middle English origin (or blend). No relation to Piccadilly.

der

There are, however, exceptions. Piccalilli – aka “mustard with other stuff”, aka “that noble Anglo-Indian spiritual creation” – is great with ham, he conceeds^([sic]).

2020 April 9, Sam Jones, “Spanish writer spills beans on UK's saucy secrets”, in The Guardian, →ISSN:

(British) A yellow pickle relish made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.


tartare sauce

en-noun

tartare sauce (countable and uncountable, plural tartare sauces)

tartare sauces (plural)
tartar sauce (alternative)

A sauce made from mayonnaise and a chopped mixture of pickled gherkins, capers, olives and shallots; traditionally served with fish or other seafood.


catsup

catsup (countable and uncountable, plural catsups)

She ate Roger's French fries, drenched in catsup.

2001, Joyce Carol Oates, Middle Age: A Romance, paperback edition, Fourth Estate, page 171:


miso

I’m here to look for a small, white, hexagonal pill called misoprostol. Also known as miso or Cytotec, the drug induces an abortion that appears like a miscarriage during the early stages of a woman’s pregnancy. For women living in Latin America and other countries that have traditionally outlawed abortion, miso has been a lifeline […]

2014 June 27, Erica Hellerstein, “The Rise of the DIY Abortion in Texas”, in The Atlantic:

Now a year later, as the courts consider the fate of mifepristone and abortion providers gird for the possibility of a miso-only protocol, Cristina says that she’s grateful she was able to end her unwanted pregnancy, although she knows not everyone has access to the same resources […]

2023 July 31, Sara Hutchinson, “Having an Abortion at Home? There’s a Hotline for That”, in Cosmopolitan:

(pharmacology, informal) Clipping of misoprostol.


soy sauce

soy sauce (countable and uncountable, plural soy sauces)

soy sauces (plural)
soya sauce (alternative British)

A condiment sauce and ingredient, common in Asian cuisine, made from fermented soybeans, salt, and sometimes wheat.

صَلْصَةْ اَلصُّويَا

a condiment and ingredient made from fermented soybeans


hot sauce

hot sauce (usually uncountable, plural hot sauces)

Any liquid spicy condiment or cooking ingredient made from chili peppers.


oyster sauce

oyster sauce (countable and uncountable, plural oyster sauces)

A rich viscid sauce made from oysters and brine, used in Chinese cooking.


murri

A medieval Arab condiment made from fermented barley.


mint sauce

mint sauce (usually uncountable, plural mint sauces)

A sauce, made with mint and vinegar, that is a popular accompaniment to roast lamb.


red lead

Saturday/Wednesday morning breakfast beans were accompanied by corn bread and bowls of "red lead" [catsup for you landlubbers].

2003, The Four Stack APDs: The Famed Green Dragons, page 54:


brown sauce

brown sauce (countable and uncountable, plural brown sauces)

HP Sauce is a popular variety of brown sauce.

(British, Ireland) Any of many brands of bottled sauce based on malt vinegar, fruit and spices.

sos brown

bottled sauce made of vinegar, fruit and spices


Worcester sauce

Worcester sauce (countable and uncountable, plural Worcester sauces)

Worcestershire sauce
Worcestershire sauce#English


green goddess

Named after the stage play The Green Goddess (1921) because of its green color.

A variety of salad dressing containing mayonnaise, sour cream, chives and chervil.


wine vinegar

wine vinegar (countable and uncountable, plural wine vinegars)


nuoc mam

nuoc mam (countable and uncountable, plural nuoc mams)

Borrowed from Vietnamese nước mắm (“salted fish sauce”).

bor

For quotations using this term, see Citations:nuoc mam.

A fish sauce used in Vietnamese cookery.


barbecue sauce

en-noun

barbecue sauce (countable and uncountable, plural barbecue sauces)

barbecue sauces (plural)
barbeque sauce (alternative)
BBQ sauce (alternative)

A fruity, tangy, usually brown sauce, typically consisting of a vinegar or tomato base with spices and sweeteners, used as a basting sauce, marinade, or condiment, especially for barbecued meat.


ajvar

Borrowed from Serbo-Croatian àjvār (“ajvar, caviar”). Doublet of caviar.

bor+

A relish made principally out of red bell peppers, sometimes with eggplant, garlic and chili pepper, predominantly popular in the Western Balkans.


saba

Musa acuminata
Musa acuminata#Translingual

A triploid hybrid banana cultivar from the Philippines (Musa acuminata × Musa balbisiana).


French dressing

en-noun

French dressing (usually uncountable, plural French dressings)

Named in the Anglophone world for the early origins, in French vinaigrettes, that inspired later versions, although the present-day conventions for the dressing's composition do not directly reflect the original French influence; more at Wikipedia. Compare french fries regarding the name mostly not reflecting any direct French influence.

Italian dressing

vinegar, oil, herbs and spices; a vinaigrette

Thousand Island dressing and Russian dressing

CREAM CHEESE AND CUCUMBER SANDWICH: On thin slices of lightly buttered brown bread spread cream cheese; over same sprinkle chopped cucumbers that have been mixed with a little French dressing. Cover with another slice of lightly buttered brown bread.

1909, Eva Greene Fuller, The Up-To-Date Sandwich Book: 400 Ways to Make a Sandwich, page 118:

A mixture of vinegar, oil and other herbs or flavourings (vinaigrette).

ranskalainen salaattikastike

(US) A salad dressing that is a uniform viscous sauce with a tangy sweet flavor. It is generally made from vegetable oil, vinegar, ketchup (or tomato puree), water, paprika, other spices, and sweeteners.

(Canada) A salad dressing that is a uniform viscous sauce with a tangy sweet flavour. It is generally made from vegetable oil, vinegar, mustard, honey, water, and spices.


steak sauce

steak sauce (countable and uncountable, plural steak sauces)

A tangy condiment, typically made with tomatoes, spices and vinegar, designed to accompany steak.


fish paste

fish paste (countable and uncountable, plural fish pastes)

LL-Q1860 (eng)-Flame, not lame-fish paste.wav

(British) Any of several varieties of spread, made from physically processed cooked fish with the addition of some cereal, traditionally eaten on toast.

A condiment, similar to fish sauce but thicker, made from fermented fish or shellfish and widely used in Southeast Asian cuisine.


berbere

/bɛɚˈbɛɚ.ɹeɪ/

From Amharic በርበሬ (bärbäre) and/or Tigrinya በርበረ (bärbärä).

Food in Ethiopia is always seasoned with berberè, a kind of pimiento.

1939, Ferdinando Quaranta di San Severino, Ethiopia, an empire in the making, page 16:

Wat is a sauce composed of legumes, including horsebeans, chickpeas, kidneybeans, and lentils pounded to a flour, and mixed with spices. First berbere (red pepper) is dried and ground, then mixed with onions and butter, thus forming a thick cream.

1958, The Journal of Tropical Pediatrics and African Child Health:

In Ethiopia, a volcanic pepper and spice seasoning, berbere, is widely used, and the stews called wats are eaten with a spongy flat bread, injera.

1987 July 29, Steven Barboza, “Culinary Delights of Africa Reflect a Continent's Diversity”, in The New York Times, →ISSN:

A spice mixture, usually consisting of chili peppers, garlic, ginger, basil, and other spices, which is used in Ethiopian and Eritrean cuisine.


bagoong

A Philippine condiment made from fermented fish or shrimps.


fish sauce

fish sauce (countable and uncountable, plural fish sauces)


chili oil

chili oil (countable and uncountable, plural chili oils)

A spicy condiment in which crushed dried red chili peppers (and sometimes other ingredients) have been macerated in oil


skordalia

Borrowed from Greek σκορδαλιά (skordaliá).

To serve, divide skordalia among four plates.

2008 February 6, “Recipe: Crispy Cod With Skordalia and Sweet-Sour Beets”, in New York Times:

A thick garlic sauce used in Greek cuisine


duxelles

French d' + Uxelles; the dish is said to have been named for Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.

(cooking) A finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and reduced to a paste, used in stuffings and sauces (as in beef Wellington) or as a garnish.


satsivi

Borrowed from Georgian საცივი (sacivi), from prefix სა- and word ცივი ("cold").

A Georgian sauce made of walnuts and served cold either as a dipping sauce for bread, or sauce for boiled or fried game or fish.


salad dressing

salad dressing (countable and uncountable, plural salad dressings)

A sauce, such as mayonnaise, used to flavour or season a salad.


sweet-and-sour sauce

sweet-and-sour sauce (countable and uncountable, plural sweet-and-sour sauces)

LL-Q1860 (eng)-Flame, not lame-sweet-and-sour sauce.wav

Calque of Chinese 甜酸醬 /甜酸酱 (tiánsuānjiàng, literally “sweet sour sauce”).

calque

(cooking) A sticky sauce used in Chinese cuisine that tastes both sugary and tart.

甜酸醬 /甜酸酱

sauce in Chinese cuisine that is both sugary and tart


ranch dressing

en-noun

ranch dressing (usually uncountable, plural ranch dressings)

A condiment made of buttermilk or sour cream, mayonnaise, minced green onion, garlic powder, and other seasonings mixed into a sauce.


ngapi

Transliteration of Burmese ငါးပိ (nga:pi., literally “pressed fish”).

translit

ngapee (alternative)
nga-pee (alternative)

The rivers and lakes abound with fish, from which the inhabitants prepare their favourite condiment of ngapee.

1876, "Burmah" in the Encyclopædia Britannica, 9th ed., Vol. IV, p. 552

Passing by Henzada, because intending to return thither, we went on to Yangdoon or Nyoungdoon, a large and thriving ports celebrated for its fishing trade. Of this fact we were soon abundantly convinced by the abominable smell of nga-pee, a kind of dried and putrid fish, of which the Burmese are particularly fond; nor by that circumstance alone, for we counted a hundred and twenty large trading vessels anchored along the bank.

1880, J.H. Titcomb, chapter VII, in Personal Recollections of British Burma and Its Church Mission Work in 1878-79:

Travellers on the steamers of the Irrawaddy Flotilla Company are wont to rail in no measured terms at the fish-paste which forms an invariable and obtrusively evident part of the cargo, yet no Burman would think a dinner complete without his modicum of nga-pee, and it is a noteworthy fact that one form of the condiment is of frequent appearance on English dinner-tables in the East, under the name of balachong, a term borrowed from the Straits Settlements, but which designates nothing more nor less than a specially prepared variety of nga-pee.

1882, James George Scott, The Burman: His Life and Notions, Ch. xxviii: "Nga-pee"

(cooking) A pungent Burmese condiment made from fermented and compressed fish or shrimp paste.

নাপ্পি

a pungent Burmese condiment made from fermented and compressed fish or shrimp paste


Thousand Island dressing

en-noun

Thousand Island dressing (countable and uncountable, plural Thousand Island dressings)

Thousand Island dressings (plural)
thousand island dressing (alternative)
Thousand Islands dressing (alternative)
thousand islands dressing (alternative)

From Thousand Island + dressing, because the dressing has often been said to have originated in the Thousand Islands region, located along the upper St Lawrence River, near its head at Lake Ontario, between the United States and Canada. As Wikipedia explains, this etymology is not known with certainty.

A salad dressing of mayonnaise, ketchup, Tabasco sauce and finely chopped vegetables.

burger sauce

a sauce derived from Thousand Island sauce


patis

A fish sauce, a byproduct of making bagoong, used as an ingredient or condiment in the Philippines.


soya sauce

soya sauce (countable and uncountable, plural soya sauces)

/ˈsɔɪ.ə sɔːs/


wing sauce

wing sauce (usually uncountable, plural wing sauces)

The sauce served with buffalo wings, usually made with vinegar, butter, and hot sauce.


salad cream

salad cream (usually uncountable, plural salad creams)

A creamy, yellow salad dressing made of an emulsion of oil in water with egg yolk, vinegar and other ingredients.


balachong

balachaung (alternative)
blachang (alternative)
blachong (alternative)

(cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.


adjika

Borrowed from Russian аджи́ка (adžíka), from Abkhaz аџьыка (adžəkʼa); see there for more.

adzhika (alternative)
ajika (alternative)

A hot, spicy but subtly flavoured paste often used to flavour food, mainly in the Caucasian regions of Abkhazia and Samegrelo.


Eurocrem

Brand name, registered as a trademark in 1967.

A two-colored sweet spread made from hazelnuts, sugar, cocoa and milk.


chili sauce

chili sauce (countable and uncountable, plural chili sauces)


chowchow

Borrowed from Chinese Pidgin English chow-chow (“food”). Compare Macanese chau-cháu.

bor+

chow-chow (alternative)
chow chow (alternative)

chowchow sweetmeats (preserved fruits put together)

(obsolete, slang, Anglo-Chinese) Consisting of several kinds mingled together; mixed.


curry ketchup

en-noun

curry ketchup (countable and uncountable, plural curry ketchups)

A variant of ketchup to which curry and other spices have been added, the basis of the dish currywurst.

curry

ketchup with added curry and other spices


bread sauce

bread sauce (countable and uncountable, plural bread sauces)

Bread sauce, meanwhile, is a “splendid and vital accompaniment to a good Scottish partridge”, […]

A savoury sauce thickened with bread, often based on milk or cream with seasonings.


Dijon mustard

Dijon mustard (countable and uncountable, plural Dijon mustards)

After Jean Naigeon of Dijon, France, who originated it in 1856.

A kind of mustard made with verjuice (or, more recently, white wine) instead of vinegar.


furikake

Borrowed from Japanese 振(ふ)り掛(か)け (furikake).

monosodium glutamate
monosodium glutamate

A dry Japanese condiment for rice; a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.


red slaw

A condiment made with green cabbage, vinegar, and ketchup.


mignonette sauce

mignonette sauce (countable and uncountable, plural mignonette sauces)

From French mignonnette (“cracked pepper”).

A condiment usually made with minced shallots, cracked pepper, and vinegar, and traditionally served with raw oysters.


gochujang

gochujang (usually uncountable, plural gochujangs)

/ˈɡoʊ.t͡ʃu.d͡ʒæŋ/

This was where my obsession with jjigae began. I set out to learn how to make not only this gateway jjigae, but all of the most popular jjigae of Korean cuisine: sundubu jjigae, kimchi jiigae^([sic]), gochujang jjigae and doenjang jjigae. Chicken soup may be for the soul, but jjigae is comfort food of the highest order.

2024 September 25, Jane Lee, “‘Jjigae is comfort food of the highest order’: my obsession with cooking Korea’s best-loved soups”, in The Guardian:

A condiment based on red chili, used in Korean cuisine.

苦椒醬 /苦椒酱

a condiment based on red chili, used in Korean cuisine


sausage gravy

(US) A traditional Southern breakfast dish, usually served with biscuits, made from pork sausage fat, milk, and seasonings.


sawmill gravy

(US) A traditional Southern gravy, usually served with biscuits, made from milk or cream with meat drippings and flour.


Italian dressing

Italian dressing (countable and uncountable, plural Italian dressings)

Named by Americans in the 20th century for this dressing's inspiration from vinaigrettes made by Italians and Italian-Americans, although the present-day formulations sold on supermarket shelves are somewhat different from those origins. More at Wikipedia.

A North American vinaigrette-type salad dressing consisting of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, usually sugar or corn syrup, and numerous herbs and spices.


salsa verde

Borrowed from Spanish salsa verde and Italian salsa verde, both meaning literally “green sauce”.

A cold green Italian sauce made with parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and sometimes mustard.


sumbala

From a Mande language. Compare Bambara sunbala.

A West African condiment prepared from crushed and fermented seeds (usually African locust beans or soybeans).


saunth

Saunth is an appetizing, sweet-and-sour cooked sauce, often served with breads.

2000, Harish Johari, Ayurvedic Healing Cuisine, page 197:

The sweetness of onions still trapped within, the milky flavour of almonds combined with sensuous saffron, played up by the saunth and a hint of spices.

(India) A sweet chutney made from tamarind and ginger.


white vinegar

white vinegar (countable and uncountable, plural white vinegars)

Vinegar that has been distilled to remove coloured impurities.


awaze

Today her short fingernails are tinged yellow from turmeric, on the back of her wrist a dot of awaze, the red pepper paste gleaming like fresh blood.

2019, Maaza Mengiste
, The Shadow King, Canongate Books (2020), page 21:

A spicy sauce or paste, made with chili peppers and usually reddish in colour, used in Ethiopian and Eritrean cuisine.


mitmita

An orange-red spice mixture, usually consisting of chili peppers, cardamom, cloves and salt (and sometimes additional spices), which is used in Ethiopian and Eritrean cuisine.


French mustard

French mustard (countable and uncountable, plural French mustards)

A dark brown, relatively mild, tangy and sweet mustard, less fiery than traditional English mustards.


apple cider vinegar

apple cider vinegar (usually uncountable, plural apple cider vinegars)

apple cider vinegars (plural)
apple-cider vinegar (alternative)

A vinegar, made from cider or apple must along with yeast and bacteria, that has been matured in wooden barrels.


shoyu

shoyu (countable and uncountable, plural shoyus)

Borrowed from Japanese 醤油 (shōyu). Doublet of soy.


doenjang

Eun Hee An, chef and owner of Melbourne’s Moon Mart (the eatery is currently relocating from its West Melbourne spot), says her grandma used to make doenjang from scratch when she was growing up in Korea. “It was always our breakfast soup. So I grew up eating doenjang jjigae every day in my life,” she says.

A thick salty paste made from fermented soybeans, used in Korean cuisine.


jeotgal

jeotgal (usually uncountable, plural jeotgals)

All amplified lnuA gene fragments showed nearly identical sequence identity, even though the harboring strains were isolated from two different types of jeotgal.

2015 October 9, “Characterization of Mobile Staphylococcus equorum Plasmids Isolated from Fermented Seafood That Confer Lincomycin Resistance”, in PLOS ONE, →DOI:

A Korean condiment made from salted fermented seafood.


India relish

India relish (countable and uncountable, plural India relishes)

India relishes (plural)
Indian relish (alternative)

Thick slices of broiled tomato, first dipped in crumbs, and topped with a dab of butter, go well under the meat, and mustard pickle and India relish are almost necessary accompaniments.

2012, Margaret Yardley Potter, Elizabeth Gilbert, At Home on the Range, page 53:

I know nothing else about Elizabeth Scott Hardin, but I have her recipe for corn bread, and also for India relish: her granddaughter brought these recipes west in 1846, traveling with the Donner-Reed party as far as the Humboldt Sink […]

2013, Linda Anderson, Creative Writing: A Workbook with Readings, page 568:

The maximalist patty (identified in Hemingway's papers as “Papa's Favorite Wild West Hamburger”) calls for minced carrot and tomato, cheddar cheese, grated apple, capers, India relish, and a brace of spices, all mixed directly into the beef.

2014, SAVEUR: The New Classics Cookbook:

A sour vinegared relish containing pickled cucumbers, onions, and typically other vegetables.


spiedie sauce

A sauce consisting of oil, vinegar, lemon juice and herbs like oregano, in which spiedie sandwiches are marinated.


yuzukosho

Or in being cast in the shade by a one-bite mille-feuille whose crisp layers of rye pastry, sprinkled with green tea powder, hold lush yuzukosho béchamel and briny little globes of trout roe.

2015 October 13, Pete Wells, “Restaurant Review: Momofuku Ko in the East Village”, in New York Times:

A fermented Japanese condiment made from chili peppers, yuzu peel, and salt.


fukujinzuke

A Japanese condiment made from vegetables pickled in a soy sauce mixture.


belachan

A Malay condiment made from fermented shrimp paste.


terasi

The Indonesian version of belachan, a shrimp-paste condiment.


toum

toum (usually uncountable, plural toums)

From Levantine (and Egyptian) Arabic ْتُوم (tūm, “garlic”).

[…] the magical garlic foam served with these lamb chops. Sure, toum is wilful and unpredictable as well but, as with a favourite naughty child, you persist […]

2015, Matt Preston, The Simple Secrets to Cooking Everything Better, Plum, →ISBN:

A garlic condiment common in the Levant, similar to aioli, made with garlic, salt, olive or vegetable oil, lemon juice, and sometimes mint.


panang

panaeng (alternative)
phanaeng (alternative)

A thick red Thai curry made with peanuts and spices.


tsukudani

Tsukudani, which are varieties of fish, shellfish and seaweed that have been preserved by slow cooking in soy sauce and sugar, are also a popular accompaniment to rice.

1990 October 14, Barbara E. Thornbury, “Japanese Pickles or Preserves: So Nice With Rice”, in New York Times:

Tsukudani is one way to cook vegetables, seafood, and meat. Seasonings of Soy Sauce and sugar are cooked down so much that Tsukudani’s flavor is very concentrated.

2017 April 10, “Kombu Tsukudani Recipe”, in Japanese Cooking 101:

What do you do with the leftover kombu from making Japanese soup stock (dashi)? Make Kombu Tsukudani (Simmered Kombu) cooked in a sweet and savory sauce.

2019 May 7, “Kombu Tsukudani (Simmered Kombu)”, in Just One Cookbook:

A Japanese dish consisting of seafood, seaweed or other ingredients simmered in soy sauce and mirin.


kasundi

kasundi (countable and uncountable, plural kasundis)

Borrowed from Bengali কাসুন্দি (kaśundi), from Prakrit *𑀓𑀸𑀲𑀫𑀤𑁆𑀤𑀻𑀆 (*kāsamaddīā) (compare Sanskrit कासमर्दिका (kāsamardikā)), from 𑀓𑀸𑀲𑀫𑀤𑁆𑀤 (kāsamadda, “Cassia spp.”), from Sanskrit कासमर्द (kāsamarda), from कास् (kās) + मर्द (marda), literally “cough-crushing”.
Compare Assamese কাহুন্দি (kahundi, “kasundi”), Hindi कसौंदी (kasaundī, “Cassia occidentalis”), Odia କାଶଣ୍ଡୀ (kāśaṇḍi, “Cassia sophora”), କାସୁନ୍ଦି (kāsundi, “kasundi”).

cog

9 Adjust seasoning (including hot mango-kasundi) and remove surplus fat. / 10 Serve with plainly-boiled rice, separately.

1992, John Fuller, Edward Renold, “Meat, Poultry, and Game”, in The Chef's Compendium of Professional Recipes, 3rd edition, Butterworth-Heinemann, →ISBN, page 227:

I once set up a contest on my website, asking people to send in dishes that had kasundi as the main ingredient. The response I got was overwhelming and it was difficult to select a winner.

2012 December 18, Vikas Khanna, “Kasundi Jhinga: Mustard Prawns”, in My Great Indian Cookbook, Penguin Books Limited, →ISBN, page 67:

Originally, only Brahmins (the highest Indian caste) were allowed to make the mustard sauce, but now it's open season for kasundi making. The spicy chutney is the preferred dipping sauce for fried foods, especially the beloved Bengali vegetable fritter, called a chop.

2021 October 12, Cecily Wong, Dylan Thomas, “Pantry Staple: Mustard”, in Gastro Obscura: A Food Adventurer's Guide, Workman Publishing Company, →ISBN, page 172:

A kind of Bengali pickle relish made with dried slices of green mango preserved in mustard and salt.


afitin

Parkia biglobosa
Parkia biglobosa#Translingual

(Africa) A fermented bean (African locust bean (Parkia biglobosa) product used as a condiment in West Africa.


dipping sauce

en-noun

dipping sauce (countable and uncountable, plural dipping sauces)

(cooking) A condiment used to add flavor or texture to many types of food.


red-eye gravy

red-eye gravy (countable and uncountable, plural red-eye gravies)

red-eye gravies (plural)
redeye gravy (alternative)

LL-Q1860 (eng)-Flame, not lame-red-eye gravy.wav

Some folks put a slice of ham and a ladle-full of red-eye gravy on them. Red-eye gravy comes from the juices of cooked ham boiled with coffee or water. Red-eye gravy gets its name from the red, greasy "eye" that forms on top[…]

2003 August 25, Adam McClellan, Uniquely Tennessee, Capstone Classroom, →ISBN, page 30:

In Louisiana, a variation of red-eye gravy is made with slow-cooked beef, and the coffee will, as likely as not, contain chicory. A Texan variant of Louisiana red-eye might be sweetened with honey instead[…]

2019 February 8, Gary Allen, author of Sausage: A Global History, Sauces Reconsidered: Après Escoffier, Rowman & Littlefield, →ISBN, page 120:

"However, I do enjoy the flavor of red-eye gravy made with ham drippings."

2021 August 2, Highlander, One Wore Gray One Wore Blue: An Appalachian Grandmother’s Favorite Generals, Archway Publishing, →ISBN:

Southern US cuisine
Southern United States

(cooking) A thin sauce found in Southern US cuisine, made from the drippings of pan-fried country ham mixed with black coffee.


shrimp paste

A fermented condiment made from salted shrimp and commonly used in the cuisines of Southeast Asian and South China.