Do people consider sour cream a sauce?
Yeah, some people even consider ketchup, mayonnaise, and mustard sauces.
Language wielded irresponsibly can be a mysterious and terrible thing.
My son uses ketchup as if it were a sauce …
1
Obviously it’s a sauce. I looked up the definition to try and figure out why they would say it isn’t, and I still don’t see it.
“a liquid or semisolid food mixture used especially as a topping or ingredient for adding to or enhancing the flavor of a dish”
There’s a lot more nuance in the definition in a culinary context: https://www.mashed.com/1338901/difference-between-sauce-condiment-dip/
But ignoring that context, yes, ketchup meets the literal definition of a sauce.
What context needs to be ignored? Ketchup is a sauce, which when added to completed food becomes a condiment, just like all sauces. Plenty of dishes are cooked with ketchup in the cooking process. The conclusion from the article you posted:
when it comes to the question of condiment or sauce, the answer is “both”.
It’s a condiment, which is not a sauce.
Its a subsection of sauces. A type of sauce fulfilling a more specific purpose than other sauces.
Careful! You’re heading down a dangerous path!
Good god.
According to my extensive 30 seconds of research, the difference is that a sauce is an integral ingredient, but a condiment is added after the dish is served. In which case, ketchup can be either or both, even in the same dish.
Ketchup is called Tomato Sauce in Australia.
Love different coloured food wigs with my chips
condiment to sauce is a spectrum :)
Anything’s a sauce if you’re brave enough 🎶
I have one of those meal delivery kit subscriptions where they send you ingredients and recipes each week for you to make their meals. I am surprised at how many different sauces can be made with sour cream. Add a little bit of water, garlic, salt and pepper, - and you’ve got a delicious white sauce that goes on almost anything.
Well yeah, no question there, but by itself it kind of doesn’t count?
Not sure what shitty kind of sour cream yall get over there, but what is known as smetana in Eastern Europe is widely employed as a condiment. You can use it with meat dumplings or meatballs, or potato dumplings, or plain boiled potato or salted fish, you use it in salads, in soups like borscht. You can dip crepes or pancakes into it, or various kinds of pirozhki.
Add lime juice and yes
Came here to mention tzatziki. With some cucumber sticks on a hot summer day? Absolutely glorious
I apologize for my ignorance. What the hell is that?
Yogurt, cucumber, dill, lemon, garlic. Really nice with grilled meats or roasted veggies
You’re one of today’s lucky 10,000!
Tzatziki is a creamy, tangy Greek yogurt-based sauce or dip made with shredded cucumber, garlic, olive oil, and fresh herbs like dill or mint, often served as a meze (appetizer) with pita bread and vegetables, or as a topping for gyros, souvlaki, and grilled meats or fish. It’s known for being cool, refreshing, and versatile, with a simple preparation that involves mixing strained yogurt with grated, squeezed cucumber, minced garlic, herbs, and a splash of lemon juice or vinegar.
Here’s a recipe: https://www.themediterraneandish.com/wprm_print/tzatziki-sauce-recipe
Every day I am part of the lucky 10,000 is a great day. Thank you for the recipe!
Miracle Whip:
Legit top tier condiment that has supplanted mayonnaise and like half of the us doesnt even know it.
I feel like I’m the only person who enjoys both. I have a bottle of each in my fridge right now
Tzatziki!
Yes, please! 🤤
They already listed cucumber sauce
Bechamel is kinda mid without something else going on
Pretty banger IMO. Do you include salt, pepper and nutmeg when you make it ?
Salt and pepper usually, the nutmeg not so much actually, but I pretty much only make it when I’m making a lasagne or as a step on the way to cheese sauce.
What’s your best dish where it’s the star?
Béchamel is a mother sauce. It doesn’t star by itself usually. You can take it any direction from the base and make it a star, or use it as a great supporting actor that helps the main dish shine
I’d say some gratins (cauliflower, broccoli, etc) or croque-monsieur would be good candidates for that sauce and the nutmeg really makes the sauce pop (taste it for spiciness btw and adjust).
Regardless though, it is indeed a mother sauce as others have said
Béchamel is one of the mother sauces. It’s meant to be used as a base or carrier sauce, never on its own. You can make an absolutely fire mac and cheese sauce by starting with a béchamel btw. Just don’t skip the flour sifter, that shit’s vital.
One of these things are not like the others.
Yeah, most wouldn’t consider sour cream a sauce 😉
And looking closer ranch is actually a dressing, not a sauce.
This can’t be a coincidence
Also the milk sauce for your cereal.
Mayonnaise
Is the best one ever
By itself? Absolutely disgusting.
As the base for a thousand other sauces and condiments? Absolutely vital.
Forget the store bought mayo, and try any of the older (think 18th-19th century) recipes. You can replace the whisking with a stick blender but not the slow addition of oil and vinegar.
What you’ll get is an amazing condiment/sauce that is much fluffier than mayonnaise as you know it today, much more flavourful, without the weird plasticky mouthfeel and taste, actually pleasant to eat.
Mayonnaise is the C programming language of condiments.
No, C is actually useful on its own.
Don’t tell the Dutch that.
They can’t even come up with a language that doesn’t sound like a joke, I ain’t afraid of no Dutch
Nut.
Ejaculatory fluid. She declares that it’s not trash. She likes it. It’s fire.
Sauce.
why tf is ranch in this list
Spiciest food a Midwestern can handle
I’d rather eat a bucket of rotten squirrel ass holes than put ranch on anything
Eww, ranch
Your opinion is bad.
most ranch is trash, but have you ever had uncle dan’s? It’s pretty good
The only Uncle Dan I know is a pedo. Thankfully he never made me taste his ranch.
i’m sorry you had the displeasure of knowing someone with those predilections. on topic, there’s a really good dip company called uncle dan’s. we get packets of spice mixes (like, for ranch dressing. just add sour cream or mayo or whatever. great for veggie platters) from them. I first had their ranch up in Oregon and they are my go-to ranch when I am not making my homemade buttermilk ranch (about equal parts buttermilk and mayo, get the right consistency for your dressing, then add the following spices to taste: garlic powder, onion powder, dried parsley, and a teensy pinch of salt. i think that’s it but it’s my mom’s recipe and my wife makes it the best out of all of us). i am the dip queen of the family and this is The One Dip they get better than me it is my white whale.
I will have to take your word for it. I’ve tried many a ranch dressing that people swore was the best ranch and even people who don’t like ranch will like this ranch. I’ve never liked any of them. At this point it’s probably part of my identity.
But I’m glad you enjoy it.
The difference is generally making it fresh versus buying it in a bottle.
I’ve had homemade ranch before. Still tastes like ranch, which is the problem for me.
Excuse me but I have a really, really shitty degree in economics and tastes and preferences are only allowed to differ when you do a kickflip
Under-represented but absolutely fire is Toum.
Toum is so good. It forever ruined garlic mayo for me.
For anyone who doesn’t know toum is a Lebanese sauce that uses garlic as the emulsifier, rather than eggs. This means that it’s also vegan. Garlic is also a weaker emulsifier than eggs, so it’s insanely garlicky. Any vampire hunters should consider getting Lebanese food before their next hunting trip for this reason
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You’re wrong. They’re all soups. /s
I think you mean Broth
Wait, where are you?
Right behind you!
They’re also all goops.
yes
Alfredo’s nut sauce.
