Category
page 1American condiments
apple sauce
puréed apples
Thousand Island dressing
American salad dressing and condiment
ranch dressing
salad dressing

piccalilli
Piccalilli is an English adaptation of Indian pickles, a relish made from chopped and pickled vegetables and spices. The style was intentionally exotic but adapted to English taste. Early versions were published by Hannah Glasse in 1758 and by Elizabeth Raffald in 1769; they salted the vegetables and left them to dry, before adding vinegar. A piccalilli has been sold commercially by Crosse & Blackwell from the 19th century onwards. The English diaspora brought the relish to North America, where it has been adapted into forms such as "neon relish", and back to the British Raj in India.
Russian dressing
type of American salad dressing

Italian dressing
North American salad vinaigrette-type dressing
apple butter
highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes
lemon pepper
seasoning made from granulated lemon zest and cracked black peppercorns
steak sauce
brown sauce for seasoning of steaks

chow-chow
North American pickled relish
blue cheese dressing
U.S. side sauce, salad dressing and dip
Bean dip
Type of dipping sauce
French onion dip
American dip flavored with onion
Pink Sauce
pink colored dipping sauce created by Chef.pii