European condiments Category

Aioli is usually a mixture of mayonnaise and garlic. But it can be a mixture of olive oil and garlic.

Supermarkets carry tubes of anchovy paste, usually near the canned tuna.

Grey Poupon and French's are well-regarded brands. See the Dijon Mustard recipe posting on Recipesource.com.

You can cheat and buy this in cans, but the tinny flavor will rat you out. To make your own: See the recipes for Hollandaise Sauce, Hollandaise Sauce--Microwave or Quickie Hollandaise Sauce posted on RecipeSource.com.

This pungent condiment goes well with meats and fish, and it’s a key ingredient in cocktail sauce. It’s best to buy horseradish in small amounts and store it in the refrigerator—it turns dark and loses much of its bite after a few months. Look for it in the deli case. Varieties: The most common is white horseradish, which is made with vinegar. Creamed horseradish = cream-style horseradish has a little mayonnaise and/or sour cream added; horseradish sauce has a lot. Red horseradish = beet horseradish is made with beet juice.

The British like to serve this with roast lamb.

Olive butter is a mixture of olive oil and butter.

This goes especially well with ham.

Pil pil is a basque sauce made from skin-on salted cod, olive oil, garlic and chili peppers. After cooking, the fish is removed and the reminder emulsified into a sauce. The pil pil sauce is them poured over the cod or other seafood.

This is a fiery Portuguese sauce. To make your own: See the Piri Piri Sauce recipe posted on RecipeSource.com.

See the recipe for Tapenade posted on About.com.

Tomato past is made by reducing tomatoes to a thick paste and filtering out the skins and seeds.

Tomato purée is thicker than tomato sauce but thinner than tomato paste.

Tomato sauce is thinner than tomato paste and tomato puree. In Australia what Americans call catsup is often called tomato sauce.

Canned tomatoes include whole peeled, diced or crushed. They usually contain seeds. They may need to be strained to remove the seeds and extra water.

Health foods sell a vegetarian version of this. To make your own: See the recipe for Worcestershire Sauce posted on RecipeSource.com.