Accompaniments

Accompaniments
Includes condiments, pickles, and olives
harissa
harissa
This is a hot North African paste that's used as a meat rub or (mixed with water or oil) as a condiment.
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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.
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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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Hondroelia olive
Hondroelia olive
This is a juicy, meaty olive.
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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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hot pepper sauce
hot pepper sauce
Three well-known brands are Tabasco sauce, Louisiana hot sauce, and the thicker Pickapeppa sauce.
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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.
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impatiens
impatiens
These don't have much flavor.
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Jamaica
Jamaica
Substitutes: Red Zinger tea
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Kalamata olive
Kalamata olive
You can find these popular Greek black olives in most large supermarkets. They're salty and have a rich, fruity flavor. These can be eaten out of hand, or used to make tapenades.
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kecap manis
kecap manis
This thick, dark sauce is the Indonesian ancester of ketchup. Look for it in Indonesian markets.
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kim chee
kim chee
This Korean specialty is made with cabbage, vinegar, garlic, and hot chile peppers, all of which are put into jars and allowed to ferment. It's spicy and very good.
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kreplach wrappers
kreplach wrappers
Jewish cooks use these to make kreplach, a kind of Jewish ravioli.
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Kura olive
This Middle Eastern cracked green olive is hard to find in the U.S.
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lavender
lavender
Cooks use this fragrant flower to flavor jellies, baked goods and grilled meat.
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lemon marmalade
lemon marmalade
This is made by boiling the fruit and peel of lemons with sugar, pectin, and water. It manages to be bitter, sour, and sweet all at once, which many people find delightful.
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Lighter Bake
This is a mixture of pureed prunes and apples that serves as a fat substitute in baking.
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Ligurian olive
Ligurian olive
These small Italian olives are brine-cured.
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lotus leaves
lotus leaves
These leaves open up like butterfly wings, each about two feet high. They're often wrapped around rice and other fillings, to which they impart an earthy aroma when the bundles are steamed. The leaves are available either fresh or, more commonly, dried in Asian markets. Soak them for at least an hour in warm water before using, and keep fresh leaves in a cool, dry place or else freeze them.
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Lucque olive
Lucque olive
These green olives are brine-cured.
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Lugano olive
These are salty Italian black olives.
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lumpia wrapper
lumpia wrapper
These thin wrappers are used to make lumpias, a Filipino type of egg roll.
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Manzanilla olive
Manzanilla olive
These green olives are available in most supermarkets. They're often pitted and stuffed with pimento or garlic. They're often put into martinis.
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maraschino cherry
maraschino cherry
These sugar-soaked and dyed cherries come in two colors: red (almond flavored) or green (mint flavored). Cooks usually use them to garnish desserts and drinks.
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mincemeat
mincemeat
Mincemeat is made with dried fruit, nuts, citrus peel, spices, and sometimes brandy, rum, or some other liquor. It used to be made with meat as well, and ready-made jars of it sometimes contain beef suet. It's often used for holiday pies.
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mint sauce
mint sauce
The British like to serve this with roast lamb.
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mint-flavored apple jelly
mint-flavored apple jelly
This is sometimes served with lamb, veal, or game.
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Mission olive
Mission olive
These are the common black ones that are ubiquitous in supermarkets, pizza parlors, and salad bars. They don't have as much character as European black olives.
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Moroccan dry-cured olive
Moroccan dry-cured olive
These are shriveled black olives that are somewhat bitter. They're best used for cooking rather than snacking.
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