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condiment

A condiment adds flavor to food. Ketchup and mustard are popular condiments.

Most people use condiments when they eat. There are lots of salad dressings, and they're all condiments. If you put relish on a hot dog, that's a condiment too. Barbecue sauce and blue cheese are condiments as well. If it's an extra thing — especially a sauce like ranch dressing — and it makes food taste better, it's probably a condiment.

DEFINITIONS OF: condiment

n a preparation (a sauce or relish or spice) to enhance flavor or enjoyment

“mustard and ketchup are condiments”

Types:: show 100 types...; hide 100 types...; relish
spicy or savory condiment; dip
tasty mixture or liquid into which bite-sized foods are dipped; mustard, table mustard
pungent powder or paste prepared from ground mustard seeds; catsup, cetchup, ketchup, tomato ketchup
thick spicy sauce made from tomatoes; chili sauce
tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings; Indian relish, chutney
a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices; steak sauce
pungent bottled sauce for steak; taco sauce
spicy tomato-based sauce for tacos; salsa
spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods; mint sauce
sweetened diluted vinegar with chopped mint leaves; cranberry sauce
sauce made of cranberries and sugar; duck sauce, hoisin sauce
a thick sweet and pungent Chinese condiment; horseradish
grated horseradish root; marinade
mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking; soy, soy sauce
thin sauce made of fermented soy beans; acetum, vinegar
sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative; sauce
flavorful relish or dressing or topping served as an accompaniment to food; paste, spread
a tasty mixture to be spread on bread or crackers or used in preparing other dishes; wasabi
the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish; dry mustard, powdered mustard
a substance such that one to three tablespoons dissolved in a glass of warm water is a homemade emetic; bean dip
a dip made of cooked beans; cheese dip
a dip made of cheeses; clam dip
a dip made of clams and soft cream cheese; guacamole
a dip made of mashed avocado mixed with chopped onions and other seasonings; margarin, margarine, marge, oleo, oleomargarine
a spread made chiefly from vegetable oils and used as a substitute for butter; olive
one-seeded fruit of the European olive tree usually pickled and used as a relish; Chinese mustard
very hot prepared mustard; chili vinegar
fiery vinegar flavored with chili peppers; pickle
vegetables (especially cucumbers) preserved in brine or vinegar; chowchow
chopped pickles in mustard sauce; pickle relish
relish of chopped (usually sweet) pickles; piccalilli
relish of chopped pickled cucumbers and green peppers and onion; cider vinegar
vinegar made from cider; wine vinegar
vinegar made from wine; anchovy sauce
made of white sauce and mashed anchovies; hot sauce
a pungent peppery sauce; hard sauce
butter and sugar creamed together with brandy or other flavoring and served with rich puddings; horseradish sauce, sauce Albert
creamy white sauce with horseradish and mustard; tartar sauce, tartare sauce
mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish; wine sauce
white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat; marchand de vin, mushroom wine sauce
brown sauce with mushrooms and red wine or Madeira; bread sauce
creamy white sauce made with bread instead of flour and seasoned with cloves and onion; plum sauce
for Chinese dishes: plum preserves and chutney; peach sauce
for Chinese dishes: peach preserves and chutney; apricot sauce
for Chinese dishes: apricot preserves and chutney; pesto
a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil; ravigote, ravigotte
veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers; remoulade sauce
a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat; dressing, salad dressing
savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type; aioli, aioli sauce, garlic sauce
garlic mayonnaise; barbecue sauce
spicy sweet and sour sauce usually based on catsup or chili sauce; hollandaise
eggs and butter with lemon juice; bearnaise
a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice; Bercy, Bercy butter
butter creamed with white wine and shallots and parsley; bordelaise
brown sauce with beef marrow and red wine; Burgundy sauce, bourguignon, bourguignon sauce
reduced red wine with onions and parsley and thyme and butter; brown sauce, sauce Espagnole
bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.; Espagnole, sauce Espagnole
brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira; Chinese brown sauce, brown sauce
a sauce based on soy sauce; chocolate sauce, chocolate syrup
sauce made with unsweetened chocolate or cocoa and sugar and water; cocktail sauce, seafood sauce
usually catsup with horseradish and lemon juice; Colbert, Colbert butter
butter creamed with parsley and tarragon and beef extract; bechamel, bechamel sauce, white sauce
milk thickened with a butter and flour roux; demi-glaze, demiglace
sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry; gravy
a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats; pasta sauce, spaghetti sauce
any of numerous sauces for spaghetti or other kinds of pasta; mole
spicy sauce often containing chocolate; hunter's sauce, sauce chausseur
brown sauce and tomato puree with onions and mushrooms and dry white wine; mushroom sauce
brown sauce and sauteed mushrooms; mustard sauce
sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings; Nantua, shrimp sauce
white sauce with whipping cream and shrimp butter; Hungarian sauce, paprika sauce
veloute sauce with sauteed chopped onion and paprika and cream; Poivrade, pepper sauce
for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper; Smitane
veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream; Soubise, white onion sauce
veloute sauce with sauteed chopped onions and whipping cream; Lyonnaise sauce, brown onion sauce
brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar; veloute
white sauce made with stock instead of milk; allemande, allemande sauce
egg-thickened veloute; caper sauce
allemande sauce with capers; poulette
allemande sauce with chopped parsley; curry sauce
allemande sauce with curry powder and coconut milk instead of stock; Worcester sauce, Worcestershire, Worcestershire sauce
a savory sauce of vinegar and soy sauce and spices; nut butter
ground nuts blended with a little butter; peanut butter
a spread made from ground peanuts; marshmallow fluff
a very sweet white spread resembling marshmallow candy; onion butter
butter blended with minced onion; pimento butter
butter blended with mashed pimento; shrimp butter
butter blended with chopped shrimp or seasoned with essence from shrimp shells; lobster butter
butter blended with chopped lobster or seasoned with essence from lobster shells; cheese spread
spread made of cheese mixed with butter or cream or cream cheese and seasonings; anchovy butter
butter blended with mashed anchovies; fishpaste
a paste of fish or shellfish; garlic butter
butter seasoned with mashed garlic; miso
a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces; snail butter
for preparing snails: butter seasoned with shallots and garlic and parsley; hommos, hoummos, hummus, humous, humus
a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East; pate
liver or meat or fowl finely minced or ground and variously seasoned; tapenade
a spread consisting of capers and black olives and anchovies made into a puree with olive oil; tahini
a thick Middle Eastern paste made from ground sesame seeds; Newburg sauce
lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira

Type of:: flavorer, flavoring, flavourer, flavouring, seasoner, seasoning
something added to food primarily for the savor it imparts

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