100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Relish© Copyright 2009. All rights reserved and enforcedA Relish generally used to be a pungent, tangy, chunky pickled condiment served in small dishes, of which you placed a bit at the side of your plate to add zip to a meal, especially anything your mother had cooked. It is both spoonable and spreadable, finely or coarsely chopped, with a bit of liquid in it. It is not a purée -- no matter how finely it is chopped, you can see each piece in it. It has come to mean a lot more, though. Relishes can be sweet or tangy or both. And probably more Relish is put on hot-dogs and hamburgers than now reaches the side of plates.
Other entries for:RelishAchar, Gentleman's Relish, Yuzu Kosho Other entries for: CondimentsLiebig's Extract of Meat, Pastes, Salt, Sauces, Spreads, Tracklements, Vinegar |
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