Condiments – Sauces – and Dips – Oh My!

Condiments - Sauces - and Dips - Oh My!

Supermarket-Condiments-Aisle

Image Credit: Fooducate

Depending on what you are going to eat, no meal is complete without condiments, sauces and dips.

You could become easily over whelmed as you stroll your shopping cart down the condiments, sauces, and dips aisles of your favorite grocery store, as there are so many choices.

Even on Pinterest, Instagram, and other social networks you can find amazing, delectable and tasty-looking condiments, sauces and dips that you can create on your own to enhance your meals.

In the United States alone, the production of marketed condiments was valued at 5.6 billion dollars (USA) in 2010 and was estimated to grow to 7 billion dollars (USA) by 2015. 

Condiments are the second largest bought specialty food with the first being cheese.

What Is A Condiment

A condiment includes a spice, herb, salt, pepper, and sauce. The word “condiment” was coined from the Latin word condimentum, which means spice, seasoning, or sauce. The Latin word condere, also means, to preserve, pickle, or season.

The preparation of a particular condiment is added to food to render a distinct flavor, and/or to intensify a culinary dishes flavor. The term originally described food items like pickles, tarter sauce, mustard, ketchup, or Tabasco sauce, but has shifted meaning over time.

Link here to check out a List Of Condiments referred to on Wikipedia.

What Are Sauces and Dips

ranch dip with vegtables, tomatoes and crusted bread

Ranch Dressing or Buttermilk Dressing Dip With Vegetables, Tomatoes and Crusted Bread

Sauces are a liquid plus some sort of thickening agent along with other flavoring ingredients served with food, usually savory dishes, to add moistness and flavor.

About Food says there are 5 Mother Sauces, and they include…

  • Béchamel Sauce
  • Velouté Sauce
  • Espagnole Sauce
  • Hollandaise Sauce
  • Classic Tomate Sauce

About Food explains that the term “mother sauce” in culinary arts, refers to any one of the five basic sauces just mentioned, which are the starting points for making various secondary sauces. They say that they are called “mother sauces,” as each sauce is like the head of its own unique family of sauces.

types of Mexican SalsasSalsa is the Italian and Spanish word for sauce, and in English speaking countries salsa usually refers to the sauces typical of Mexico’s cuisine, referred to as salsa picante, particularly those used as dips.

Salsas are most often prepared with a tomato-based sauce or dip which is heterogeneous or diverse in character, as it can include the addition of onions, chilies, beans, cilantro, corn, and assorted spices that are customarily piquant, ranging from mild to very hot.

Salsas can be runny or thick. Both types of salsas are also used as dipping sauces, such as platters that are prepared with corn chips, beans, sour cream, and salsa.

guacamole dip and corn chips

Guacamole With Corn Chips

Dips are a thick food item, for dipping other finger foods into.

Dips are usually dairy based, like a buttermilk based dip, or a sour cream or cream cheese based dip, as well as tomato based.

You can even mix a salsa with sour cream to form a dip.

Dips can be thick or a liquid, and they can include a spinach dip, fruit dip, like guacamole, or a pizza dip, such as a tomato sauce based dip, or a garlic sauce.

Creative Condiments – Sauces – and Dips

Add coconut to your curry sauce. This gives it a more south-east Asian flavor. Just sauté some onions, ginger, curry powder, and sugar. Add some coconut milk and allow to simmer. Season with salt and pepper.

Add fresh, frozen, or peach preserves  and spices to a favorite barbecue sauce. Mix in some peach preserves, a little sriracha, and your favorite barbecue sauce, and turn some yum into a wow in an instant.

You can create a great slider sauce or marinade for grilling meats by using Dijon mustard, key lime juice, Himalayan salt and pepper.

Here are some great Condiments – Sauces – and Dips prepared here at Splendid Recipes and More…

What Others Are Reading:

Herb Chicken Cranberry Almond Salad

 

Herb Chicken Cranberry and Almond Salad

Is our featured recipe truly a salad? According to Wikipedia there is a ” Green Salad” that consists of leafy vegetables. Such as lettuce greens, spinach, arugula, or any other leafy green. They are normally garnished with nuts or croutons.

There is the “Vegetable Salad” that includes common vegetables like cucumbers, peppers, onions, radishes, tomatoes, and celery.

Then there is the “Bound Salad” at which a great example is the Potato Salad. A “bound” is arranged or tossed in the bowl with other ingredients mixed with a thick sauce, usually a mayonnaise base.

The way to test and see if your “bound salad” is truly a “bound” is scooping it with a ice-cream scoop, then placing it onto a plate. When removing the scoop, the salad should hold its shape.

Bound Salads also are used to make sandwiches, by spreading them between two pieces of bread.

Other examples of such salads besides the Potato Salad are Tuna Salad, Egg Salad, Pasta Salad, and yes a Chicken Salad.

The original question is answered by the last five words of the prior paragraph. That is yes the featured recipe is truly a salad.

This is what you will need:

ingrdients for Herb Chicken Cranberry and Almond Salad

1 1/2 pounds chicken breast, boneless and skinless,

1 cup mayonnaise, homemade, link here for recipe

1 cup dried cranberries

1/2 cup almonds, slivered

3 tablespoons lemon juice (for salad) + 1/2 cup lemon juice (for packaged garlic/herb mix marinade)

1/4 cup sugar

1 package Weber Garlic and Herb (all natural ingredients)

Preheat oven to 350 degrees.

Add chicken to a zip lock bag. Mix Weber ingredients with 1/2 cup lemon juice according to instructions (no oil or water needed). Pour over chicken and mix till meat is coated. Zip the bag and place in refrigerator for 30 minutes to one hour. Remove from bag and place on a grill over a cookie sheet and bake for 30 to 40 minutes or until chicken is 165 degrees internal temperature. When chicken is done set aside awhile to cool. Once cool to the touch, cut chicken into 1/2 to 1 inch bite sizes. Set aside.

wet and dry ingredients being mixed together for Herb Chicken and Cranberry Almond Salad

In a large mixing bowl, mix lemon juice and sugar together. Next add cranberries, almonds and mayonnaise, mix till well incorporated.

adding cooked chicken to other ingredients for Herb Chicken and Cranberry Almond Salad

Add diced chicken to bowl and mix in.

close-up Herb Chicken Cranberry and Almond Salad

Turn salad into a serving bowl, plate and serve.

 

What Others are Say About Chicken Salad:

Ranch Spinach Pasta Salad with Chicken Sausage

Ranch Spinach Pasta Salad with Chicken Sausage

Spinach is among one of the world’s healthiest vegetables. It is part of a class called cruciferous which is a vegetable rich in vitamins and minerals, and also contains concentrated health-promoting phyto-nutrients such as beta-carotene, lutein, zeaxanthin and flavonoids which provides powerful antioxidant protection.These antioxidants are good to find and expel the toxins we are exposed too on a daily bases.

Spinach as a cruciferous vegetable can find cancerous cells and expel them from the body.  To have this protection requires 4 servings per week. To have the same protection from any other vegetable would require 10 servings per day.

The chicken sausage we use in this recipe is minimally processed. It’s all natural and no preservatives added. In my opinion, it is the best chicken sausage I have had. The chicken sausage is pre-cooked and sold with four large links. Though I have found it uncooked in some stores packaged with 5 large links.

To get a coupon and find a store near you that sells the sausage link here to the Al Fresco web-site.

Here is our featured recipe:

Ranch Spinach Pasta Salad with Chicken Sausage

7 oz. vegetable spiral pasta

1 tsp. Cajun spice~

½ cup Greek yogurt

1 tbsp. lemon juice

2 tbsp. chopped fresh basil (see note)

2 cups baby spinach

½ cup chopped yellow bell pepper

¾ cup grape tomatoes, halved

½ cup carrots, cut julienne style

½ cup cucumber, diced

½ package Al Fresco Chicken Sausage Apple and Real Vermont Maple Syrup (2 links, remove casing, if using raw bought sausage cook according to package instructions).

Cook pasta according to package instructions. Drain and set aside.

In a medium bowl; mix seasonings, yogurt, basil and lemon juice.

In a large bowl mix in pasta, sausage (option if using pre-cooked sausage: heat sausage in a skillet over medium heat) and other remaining ingredients; stir in prepared dressing until well coated.

Plate and serve.

_________________________________

~substitute 1 tbsp. Lemon herb

Note: Tear the basil by hand. Chopping basil or using kitchen shears will only case the leaf to turn brown.

 

What Others Are Saying About Spinach:

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