European condiments

European condiments
anchovy paste
anchovy paste
Supermarkets carry tubes of this, usually near the canned tuna.
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Dijon mustard
Dijon mustard
Grey Poupon and French's are well-regarded brands. See the Dijon Mustard recipe posting on Recipesource.com.
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Hollandaise Sauce
Hollandaise Sauce
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.
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horseradish (prepared)
horseradish (prepared)
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.
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mint sauce
mint sauce
The British like to serve this with roast lamb.
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piccalilli relish
piccalilli relish
This goes especially well with ham.
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piri piri sauce
piri piri sauce
This is a fiery Portuguese sauce. To make your own: See the Piri Piri Sauce recipe posted on RecipeSource.com.
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tapenade
tapenade
See the recipe for Tapenade posted on About.com.
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tomato puree
tomato puree
Tomato sauce (in Australia) = catsup (in the US)
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tomato sauce
tomato sauce
tomato sauce (in Australia) = catsup (in the US)
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Worcestershire sauce
Worcestershire sauce
Health foods sell a vegetarian version of this. To make your own: See the recipe for Worcestershire Sauce posted on RecipeSource.com.
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