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
1

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

“mustard and ketchup are condiments
Types:
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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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