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There are also many sauces based on tomato, other vegetables and various spices. Asian cooking uses an entirely different range of sauces.
Sauces can also be sweet, and used either hot or cold to accompany and garnish a dessert.
Some examples of sauces:
White Sauces
Brown Sauces
Béchamel family
Emulsified sauces
Butter sauces
Sweet Sauces
Hot sauces
Asian Sauces
Other sauces
Also see: coulis[?], custard, garum[?], soy sauce, salsa, fish sauce, ketchup, mustard, toenjang[?], kochujang[?].
The Saucier's Apprentice. Sokolov, Raymond. Knopf, 1976. ISBN 0394489209
On Food and Cooking. McGee, Harold. Macmillan, 1984. ISBN 0020346212
The Curious Cook. McGee, Harold. Macmillan, 1990. ISBN 0020098104
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