Accompaniments Category

Accompaniments
Includes condiments, pickles, and olives
quince paste, membrillo, dulce de membrillo
quince paste
This is a Spanish and South American delicacy that's similar to quince jam, only thick enough to cut into slices. It's terrific which cheese or nuts.
Learn more
raw green olive
raw green olives
These are for the rare cook who's intrepid enough to cure olives from scratch. Do not eat them raw.
Learn more
recaito
recaito
This mild Puerto Rican specialty is made from peppers and cilantro.
Learn more
red currant jelly
red currant jelly
Red currant jelly is tart and often served with lamb and venison.
Learn more
red sweet bean paste, red bean paste, red bean sauce, sweet red bean paste
red sweet bean paste
This is made from azuki beans, and Asian cooks use it to fill buns and dumplings and to make puddings. Like peanut butter, it comes in both creamy and crunchy versions. The creamy version also comes in powdered form. Don't confuse this with sweet bean paste, which is made from sweetened fermented soybeans.
Learn more
rice paper, banh trang wrappers, spring roll wrappers, Vietnamese rice paper
rice paper
These thin, fragile sheets are used to make spring rolls, but they also make good all-purpose wrappers, baking pan liners, and even lasagne noodles. The sheets are brittle, so you need to moisten them with water before wrapping foods in them. Keep them moist while you work with them by covering the stack with a damp towel. Rice paper doesn't need to be cooked, but it's sturdy enough to be steamed or deep-fried. Look for it in Asian markets. It can be stored in a cool, dark place for many months.
Learn more
rocoto sauce
rocoto sauce
This moderately hot Peruvian sauce is made from rocoto chiles.
Learn more
rosella
rosella
This is grown in Africa.
Learn more
royal olive, Greek royal olive, Royal Victoria olive, Victoria olive
royal olives
This is large brown Greek olive is brine-cured.
Learn more
sambal blachan
To make your own: See the recipe for Sambal Blachan on Recipecottage.com
Learn more
sambal manis
sambal manis
This Indonesian sauce is used for dipping and stir fries. It's fairly spicy, but milder than sambal oelek.
Learn more
sate sauce
This is a spicy red sauce from Vietnam.
Learn more
sausage casings
sausage casings
These are traditionally made from intestines, but synthetic casings are now more common. You can order them online, or prevail upon a friendly neighborhood butcher.
Learn more
Sevillano olive, Queen olive
Sevillano olive
This is a large, green, brine-cured olive.
Learn more
shrimp paste, balachan, belacan, blacan, blachan, kapi, mam tom, terasi, trasi
shrimp paste
Look for this in Southeast Asian markets.
Learn more
Sicilian olive
Sicilian olive
These are large, green, sour olives that are usually marinated with herbs. They sometimes pitted and stuffed with pimento, garlic, or jalapeño pepper.
Learn more
silken tofu, kinu-goshi
silken tofu
This Japanese tofu is soft and creamy and it's the preferred tofu for shakes, dips, custards, puddings, and dressings. It's available either fresh in tubs or in aseptic packages that don't need refrigeration. When working with silken tofu, it's a good idea to make a dish ahead of time so as to allow the tofu to absorb other flavors. Don't freeze it.
Learn more
soy sauce
soy sauce
Soy sauce is made from soybeans that have been fermented and salted. It's used throughout Asian, with different regions producing quite different variations. Japanese soy sauce = shoyu is sweeter and less salty than Chinese soy sauce. Chinese soy sauce comes in light and dark versions. Lite soy sauce has 1/3 less sodium.
Learn more
squash blossoms, flor de calabaza, squash flowers
squash blossoms
These make exquisite garnishes, but they can also be stuffed with fillings and fried, or else sautéed very briefly and put into omelettes or quesadillas. The best source of the blossoms is a garden, but non-gardeners can sometimes find them in farmers' markets or specialty markets. They don't store well, so try to use the blossoms soon after you get them.
Learn more
Sriracha
Sriracha
This is a hot sauce used as a condiment by Thais and Vietnamese.
Learn more
sui kow wrappers
sui kow wrappers
These are similar to potsticker wrappers, but they're intended to be used in soups. While assembling the dumplings, keep the stack of wrappers moist by covering them with a damp towel. Seal the dumplings with a "glue" made with cornstarch and water. Look for stacks of these wrappers in the refrigerator cases of Asian markets. Store them in the refrigerator or freezer, but let them come to room temperature before using.
Learn more
sweet bean sauce
sweet bean sauce
This brown sauce is made from sweetened fermented soybeans. Taiwanese cooks use it as a marinade or a condiment for meats.
Learn more
tapenade
tapenade
See the recipe for Tapenade posted on About.com.
Learn more