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As well as Sauces, Jams and Preserves, you can also browse recipes by the following meal types:
| Accompaniments to Main Courses | Breads, Cakes and Pastries | Breakfast Recipes |
| Dessert | Drinks | Main Course |
| Sauces and Jams | Snacks | Soup Recipes |
| Spice Blend | Starters | Alphabetical Listings |
For a more detailed view of the sauce, jam, preserve and condiment recipes presented on this site you can use the links below:
You can also browse the following types of Jam, Preserve and Condiment recipes:
| Jam, Preserve and Chutney Recipes | ||
| Jam and Jelly Recipes | Pickle, Preserve and Chutney Recipes | Condiment Recipes |
| Stuffing and Forcemeat Recipes | Sauce Recipes |
The alphabetical list of Sauces, Jams and Preserves recipes follows (limited to 100 recipes per page). There are 1618 recipes in total:
| Raspberry Leather (Raspberry Leather) Origin: British | Amb Halad Ka Achar (Zedoary Pickle) Origin: India | Asperges Marinées à la Niçoise (Asparagus in Garlic, Lemon and Herbs) Origin: France |
| 20-minute Icing Origin: American | Ambelofassoula Salata (String Bean Salad) Origin: Greece | Atchar Origin: Southern Africa |
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Aurore Origin: British |
| A1 Sauce Origin: American | An Excellent Sauce for Fish Origin: British | Austro-Asian Roast Chicken Origin: Australia |
| Aam ki Hari Chatni (Green Mango and Apple Chutney) Origin: India | Anchovy Sauce Origin: British | Avgolemno (Egg and Lemon Sauce) Origin: Greece |
| Acapulco Chicken Pizza Origin: American | Annatto Oil Origin: South America | Ayam Bumbu Rujak (Mixed Spicy Chicken) Origin: Indonesia |
| Achar Origin: Guyana | Aper ita conditur (Roast Pork in Celery Seed Sauce) Origin: Roman | Béarnaise Sauce Origin: France |
| Adobo Sauce Origin: Mexico | Apfelkraut (Home-made Apple Syrup) Origin: German | Béarnaise Sauce Origin: France |
| African Hot Sauce Origin: sub-Saharan Africa | Apple and Celery Stuffing Origin: British | Béchamel Origin: British |
| Afritadang Manok (Watermelon Barbecue Sauce) Origin: Philippines | Apple and Mayonnaise Sauce Origin: British | Béchamel Sauce Origin: France |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Apple and Mint Jelly Origin: British | Baby Carrots and Onions in Cream Origin: Ireland |
| Akume with Ademe Sauce Origin: Togo | Apple and Parsley Jelly Origin: British | Bacon Sauce Origin: British |
| Alfredo Sauce Origin: Italian | Apple and Quince Sauce Origin: British | Bacwn Berw a Saws Persli (Boiled Bacon and Parsley Sauce) Origin: Welsh |
| Algerian Dried Apricots in Syrup Origin: Algeria | Apple Butter Origin: American | Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont |
| Algerian Escabeche Origin: Algeria | Apple Cheese Origin: British | Baked Cod and Egg Sauce Origin: Scottish |
| Algerian Roast Pepper Sauce Origin: Algeria | Apple Chutney Origin: British | Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British |
| Aliter Assaturas (Another Sauce for Roast Meat) Origin: Roman | Apple Jelly Origin: British | Baked Parsnips Irish Style Origin: Ireland |
| Aliter carduos (Artichokes with Herbs) Origin: Roman | Apple Sauce Origin: American | Baked Red Snapper Origin: Australia |
| Aliter carduos elixos (Artichokes with Spiced Sauce) Origin: Roman | Apple Sauce II Origin: British | Baked Salsify Origin: British |
| Aliter Caroetas (Carrots with Cumin Sauce) Origin: Roman | Apple, Tamarillo and Prune Chutney Origin: British | Baked Snapper Origin: Bahamas |
| Aliter in cervum assum iura ferventia (Plum Sauce for Venison) Origin: Roman | Apple, Tomato and Prune Chutney Origin: British | Baklazhan Pkhali (Aubergine Pkhali) Origin: Georgia |
| Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce) Origin: Roman | Apple-smoked Barbecue Ribs Origin: American | Balsamic Reduction Origin: Fusion |
| Aliter porros (Boiled Leeks in Cabbage Leaf Salad) Origin: Roman | Apricot and Pineapple Conserve with Cherries Origin: American | Baltic German Beet Relish Origin: German |
| Aliter porros II (Salad of Leeks Boiled with Juniper) Origin: Roman | Apricot Chutney Origin: British | Bamia Okra Relish Origin: Zanzibar |
| Aliter porros III (Salad of Leeks with Broad Beans) Origin: Roman | Apricot Curd Origin: British | Banir, Spanagh, Yev Yerishta (Cheese, Spinach and Noodle Casserole) Origin: Armenia |
| Alkovendressing Origin: German | Apricot Jam Origin: British | Barbecue Beef Stew Origin: American |
| Alligator in Sauce Piquante Origin: Cajun | Apricot Nectar Origin: Australia | Barbecue Brisket Origin: American |
| Almond Curd Origin: British | Apricot Preserve Origin: British | Barbecue Chicken Origin: American |
| Almond Mylk (Almond Milk) Origin: English | Apricot Stuffing Origin: British | Barbecue Fish Marinade Origin: American |
| Almond Sauce (Apple Sauce) Origin: British | Aromatic Lamb Origin: Mediterranean | Barbecue Pork Roast Origin: American |
| Aloco Origin: Cote dIvoire | Arrabiata Pasta Sauce Origin: Italian | Barbecue Sauce Origin: American |
| Aloha Seafood Dish Origin: Hawaiian | Asparagus au Gratin Origin: British | Barbecue Steak Origin: American |
| Aloobukhara Chutney (Prune Chutney) Origin: Pakistan | Asparagus in Egg Sauce Origin: British | |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Asparagus in Orange Sauce Origin: Spanish |
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The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet