英语词汇“condiment”的英英意思、用法、释义、翻译、读音、例句、短语、词组-英语词典

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.

WORD FAMILY

condiment: condiments

USAGE EXAMPLES

The soup itself was that rare bowl that requires no doctoring with tabletop condiments.

Washington Post(Dec 21, 2016)

More Japanese condiments may earn a permanent in your pantry, such as ponzu, miso, and sesame oil.

Time(Dec 19, 2016)

The condiment, charged with honey, tamarind, horseradish and vinegar, proves unnecessary but intriguing.

Washington Post(Dec 06, 2016)

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

mustard and ketchup are condiments

Hypo|Hyper

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

flavorer, flavoring, flavourer, flavouring, seasoner, seasoning

something added to food primarily for the savor it imparts

单词	condiment
释义	condiment (once / 6607 pages) n 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. WORD FAMILY condiment: condiments USAGE EXAMPLES The soup itself was that rare bowl that requires no doctoring with tabletop condiments. Washington Post(Dec 21, 2016) More Japanese condiments may earn a permanent in your pantry, such as ponzu, miso, and sesame oil. Time(Dec 19, 2016) The condiment, charged with honey, tamarind, horseradish and vinegar, proves unnecessary but intriguing. Washington Post(Dec 06, 2016) n a preparation (a sauce or relish or spice) to enhance flavor or enjoyment mustard and ketchup are condiments Hypo\|Hyper 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 flavorer, flavoring, flavourer, flavouring, seasoner, seasoning something added to food primarily for the savor it imparts
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