Accompaniments Category

Accompaniments
Includes condiments, pickles, and olives
empeltre olive
empeltre olives
These Spanish black olives are soaked in sherry.
Learn more
fig leaf
fig leaf
These are great for wrapping delicately flavored foods before grilling them.
Learn more
fish sauce, fish gravy, garum, nam pla, nuoc mam, patis, shottsuru
fish sauce
Fish sauce is typically made from anchovies or other small fish fermented in salt. It is used to flavor many dishes. It is very common in Asian cooking. The romans called it Garum and it was a widely used flavoring in Roman times. Filipino fish sauce that isn't as highly regarded as the Vietnamese or Thai versions, and shottsuru, a Japanese fish sauce. Red Boat, a Vietnamese fish sauce, is thought to be very similar to garum.
Learn more
flour tortilla, burrito tortillas, fajita tortillas
flour tortilla
These thin flour wraps from northern Mexico are used to make burritos, chimichangas, fajitas and other Mexican dishes. They're more pliable than corn tortillas, so they're a good choice if you need to roll or fold the tortillas before cooking them. Flour tortillas come in different sizes, including small, thick "fajita tortillas" to large, thin "burrito tortillas."
Learn more
Gaeta olive, Gyeta olive
Gaeta olives
These are small, purple Italian olives are either dry-cured (making them black and wrinkled) or brine-cured (making them dark purple and smooth-skinned).
Learn more
gherkin
gherkin
Gherkins are pickles made from smaller cucumbers, and tend to be crunchier than, say, dill pickles. They can be sweet or sour.
Learn more
ginger jam
ginger jam
Look for this in Asian grocery stores.
Learn more
glace cherries, glacé cherries
glace cherries
red, green and yellow versions.
Learn more
gochujang
gochujang
Gochujang is a spicy Korean fermented chili condiment. It is made by with chili powder, glutinous rice and soybeans. It is traditionally fermented in clay pots. Gochujang is often added to the Korean dish bibimbap.
Learn more
grape leaves, grape vine leaves, vine leaves
grape leaves
Greeks stuff these with ground lamb and rice to make dolmades, but they're used elsewhere to make pickles and beds for food. They're hard to find fresh in markets, but you can often find them in cans or jars. Trim the stems and rinse off the brine before using. To make your own: Plunge grape leaves (that haven't been sprayed with harmful chemicals) for one minute in boiling, salted water (2 teaspoons pickling salt per quart), then drain.
Learn more
Greek black olives
Greek black olives
A generic black Greek olive is large, dark purple and brine-cured. Popular varieties include Kalamata, Amphissa, and Royal.
Learn more
Greek green olives
Greek green olives
Napfilion and Ionian olives are the most common types of green Greek olives.
Learn more
green olives
green olives
Green olives are picked from the tree before they're completely ripened. The most common variety is the Manzanilla olive, which is often pitted and stuffed. Other green olives varieties include the Agrinion, Arauco, Arbequina, Atalanta, green Cerignola, cracked Provençal, Kura, Lucque, Nafplion, Picholine, Sevillano, and Sicilian.
Learn more
guacamole
guacamole
Guacamole is an avocado based spread. It is commonly used as a dip or a spread on sandwiches and hamburgers. Spices are often added.
Learn more
gyoza wrappers, gyoza skins
gyoza wrappers
The Japanese use these round wrappers to make pork-stuffed dumplings similar to Chinese potstickers. Western cooks sometimes use them to make ravioli.
Learn more
harissa, heriseh, Tunisian chile paste
harissa
This is a hot North African paste that's used as a meat rub or (mixed with water or oil) as a condiment.
Learn more
hoisin sauce
hoisin sauce
This is a sweet and garlicky bean sauce that's often used as a dipping sauce. Available in Asian markets and in many large supermarkets.
Learn more
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.
Learn more
Hondroelia olive
Hondroelia olives
This is a juicy, meaty olive.
Learn more
horseradish (prepared), beet horseradish, Creamed horseradish
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.
Learn more
hot pepper sauce, Hot sauce
hot pepper sauce
Three well-known brands are Tabasco sauce, Louisiana hot sauce, and the thicker Pickapeppa sauce.
Learn more
huli-huli sauce
huli-huli sauce
This Hawaiian condiment is made with soy sauce, brown sugar, ginger juice, and other ingredients. It's used to flavor meats.
Learn more
hummus
hummus
Hummus is a creamy butter made from chickpeas, tahini, lemon juice and other spices. It is good as a spread on bread or crackers.
Learn more
impatiens, impatients
impatiens
These don't have much flavor.
Learn more
Jamaica, hibiscus flowers, Jamaica sorrel, roselle
Jamaica
Jamaica is another name for the hibiscus flower. Tea made from Jamaica flowers is red, tart and is high in vitamin C. Substitutes: Red Zinger tea
Learn more
kacang saus
This is an Indonesian peanut sauce.
Learn more