American condiments

puréed apples

American salad dressing and condiment

salad dressing

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.

type of American salad dressing

North American salad vinaigrette-type dressing

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

seasoning made from granulated lemon zest and cracked black peppercorns

brown sauce for seasoning of steaks

North American pickled relish

U.S. side sauce, salad dressing and dip

Type of dipping sauce

American dip flavored with onion

pink colored dipping sauce created by Chef.pii