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A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

sandwich recipes, Reuben sandwich, corned beef recipes, Swiss cheese, sauerkraut, Russian dressing, ...

A Japanese term used to describe foods that are mixed with a traditional puréed tofu dressing that complements the ingredients.

A simple salad dressing prepared with good wine vinegar, oil, salt, pepper, and fresh green herbs, also referred to as a vinaigrette.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

A type of hamburger that is common in the southern U.S. and the Domican Republic. Referred to as a Chimichurri Burger in the carribean, the U.S.

A type of hamburger that is popular in the Dominican Republic and sold from food carts and food stands on city streets in the Carribean.

A sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).

food thickener, thickening agent, liason, beurre manie,

A simple dressing made from a mixture of mayonnaise and ketchup, but can also be made up of a more complex mixture of mayonnaise, chile sauce, pimiento, chives and other various herbs.

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt....

Cubes or crumbled pieces of bread that have been dried and seasoned to be used in stuffing (dressing) recipes.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

Attributed to early Roman times, this sauce, which was more commonly referred to as "Sauce Gribiche", was made as a condiment or dressing for salad greens, fish, poultry, and eggs....

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

Made primarily from a base of sweet corn and seasonings, this condiment is a common addition to many grilled foods.

Vinegar produced from the sap and water of coconut trees that is fermented and aged to and processed into a mildly sweet vinegar.