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Marie Rose Sauce
Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce was popularised in the 1960s by Fanny Cradock, a British celebrity chef. It is often used to accompany seafood; prawns in particular. Origins The sauce is often credited to Fanny Cradock, who made it widely known. Variations exist internationally, and seafood cocktail sauces predate Cradock's 1967 recipe by some years. For example, Constance Spry published a recipe for Tomato Ice, a chilled mixture of mayonnaise and sweetened tomato pulp, in 1956 for use as the base of a prawn cocktail. The American cocktail sauce is a horseradish and ketchup-based sauce that is served with seafood, and dates back considerably earlier. Although this is not the same sauce as Marie Rose, it is served in the same ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Meat
Crab meat or crab marrow is the meat found within a crab. It is used in many cuisines around the world, prized for its soft, delicate and sweet taste. Crab meat is low in fat and provides around of food energy per serving. Brown crab (''Cancer pagurus''), blue crabs (''Callinectes sapidus''), blue swimming crabs (''Portunus pelagicus''), and red swimming crabs ('' Portunus haanii'') are among the most commercially available species of crabmeat globally. In some fisheries, crab meat is harvested by declawing of crabs. This is the process whereby one or both claws of a live crab are manually pulled off and the animal is then returned to the water. The practice is defended because some crabs can naturally autotomise (shed) limbs and then about a year later after a series of moults, regenerate these limbs. Grades European crab In Western Europe crab meat is derived primarily from the species ''Cancer pagurus''. ''C. pagurus'' is a large crab noted for the sweet, delicate flav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Constance Spry
Constance Spry (née Fletcher, previously Marr; 5 December 1886 – 3 January 1960) was a British educator, florist and author in the mid-20th century. Life Constance Fletcher was born in Derby in 1886, eldest child and only daughter of George and Henrietta Maria (née Dutton) Fletcher. After studying hygiene, physiology and district nursing in Ireland, she lectured on first aid and home care for the Irish ''Women's National Health Association''. She married James Heppell Marr in 1910 and moved to Coolbawn, near Castlecomer. In 1912, their son Anthony Heppel Marr was born. World War I had a profound impact on Constance Marr, and the Fletcher family. After the beginning of the war in 1914, Constance Marr was appointed secretary of the Dublin Red Cross. In 1916, she left both Ireland and her husband, escaping a violent marriage, and moved to Barrow-in-Furness with her son Anthony to work as a welfare supervisor. In 1917, she joined the civil service as the head of women's staff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pink Sauce
Pink sauce refers to any sauce that is pink or pinkish in color: * Cocktail sauce * Vodka sauce * Fry sauce, a combination of tomato ketchup and mayonnaise * Marie Rose sauce, a British condiment made from fresh tomatoes and mayonnaise * A blend of marinara sauce with alfredo cheese sauce, sometimes known as Parma Rosa sauce * Pink Sauce, a dipping sauce that gained virality on TikTok for its controversy {{set index article Sauces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetizers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fry Sauce
Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise. Historically, the Argentinian salsa golf is most likely the first ketchup and mayonnaise sauce, having been invented in the 1920s by Luis Leloir. In the United States Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was popularized in Utah. It may have first appeared there in 1955 at Stan's Drive-In, which was then a franchise of Arctic Circle. Another possible origin for fry sauce was the "pink sauce" served in 1941 at Don Carlos Barbecue in Salt Lake City. In his essay on Utah fry sauce, Michael P. Christensen noted that fry sauce "functions as a cultural identifier for Utahns." The Arctic Circle chain still serves fry sauce in its western United States restaurants. In April 2018, Hei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktail Sauce
Cocktail sauce, also known as seafood sauce, is one of several types of cold or room temperature sauces often served as part of a dish referred to as a seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956). Origin Seafood cocktails originated in the 19th century in the United States, usually made with oyster or shrimp. Seafood with spiced, cold sauces were a well-established part of the 20th century culinary repertoire. While cocktail sauce is most associated with the prawn cocktail, it can be served with any shellfish. Varieties North America In the United States and Canada it generally consists of, at a minimum, ketchup or chili sauce mixed with prepared horseradish. Lemon juice, Worcestershire sauce and Tabasco sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheddar Cheese
Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. Cheddar originates from the English village of Cheddar in Somerset. Cheddar cheese is produced all over the world, and ''cheddar cheese'' has no protected designation of origin either in the United Kingdom or the European Union. In 2007, the protected designation of origin name "West Country Farmhouse Cheddar" was registered in the EU and (after Brexit) the UK, defined as cheddar produced from local milk within Somerset, Dorset, Devon and Cornwall and manufactured using traditional methods. Protected Geographical Indication (PGI) was registered for ''Orkney Scottish Island Cheddar'' in 2013 in the EU, which also applies under UK law. Globally, the style and quality of cheeses labelled as cheddar may vary greatly, with some processed cheeses being packaged as "cheddar". Furthermore, certain cheeses that are sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brandy
Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France. In a broader sense, the term ''brandy'' also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). These products are also called ''eau de vie'' (which translates to "water of life"). History The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not used for significant beverage production until the 15th century. In the early 16th cen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horseradish
Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is probably native to southeastern Europe and western Asia. Description Horseradish grows up to tall, with hairless bright green unlobed leaves up to long that may be mistaken for docks ('' Rumex''). It is cultivated primarily for its large, white, tapered root. The white four-petalled flowers are scented and are borne in dense panicles. Established plants may form extensive patches and may become invasive unless carefully managed. Intact horseradish root has little aroma. When cut or grated, enzymes from within the plant cells digest sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Once exposed to air or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thousand Islands
The Thousand Islands (french: Mille-Îles) constitute a North American archipelago of 1,864 islands that straddles the Canada–US border in the Saint Lawrence River as it emerges from the northeast corner of Lake Ontario. They stretch for about downstream from Kingston, Ontario. The Canadian islands are in the province of Ontario and the U.S. islands in the state of New York. The islands range in size from over to smaller islands occupied by a single residence, or uninhabited outcroppings of rocks. To count as one of the Thousand Islands, emergent land within the river channel must have at least of land above water level year-round, and support at least two living trees. Geography The Thousand Islands archipelago is at the outlet of Lake Ontario at the head of the Saint Lawrence River. The region is bisected by the Canada–United States border and covers portions of Jefferson and St. Lawrence counties in the U.S. state of New York, in addition to parts of the Un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thousand Island Dressing
Thousand Island dressing is an American salad dressing and condiment based on mayonnaise that can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, and ketchup or Tabasco sauce. (Note: 2 different recipes are offered in this book) It also typically contains finely chopped ingredients, which can include pickles, onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives, garlic, or chopped nuts (such as walnuts or chestnuts). (Note: 3 different recipes are offered in this book) History According to ''The Oxford Companion to American Food and Drink'', the dressing's name comes from the Thousand Islands region, located along the upper St. Lawrence River between the United States and Canada. Within that region, one common version of the dressing's origins says that a fishing guide's wife, Sophia LaLonde, made the condiment as part of her husband George's shore dinner. Often in this ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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