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Tartar sauce is a condiment made of mayonnaise, pickles, capers, and herbs, often served with fried seafood. It is named after steak tartare, a raw meat dish from 19th century France.
A comprehensive list of culinary and prepared sauces used in cooking and food service, organized by type, ingredient, or origin. Find out the names, descriptions, and recipes of various sauces, from brown sauces to hot sauces.
Heinz 57 is a steak sauce developed by the H. J. Heinz Company in 1940, inspired by their famous advertising slogan "57 Varieties". Learn about the origin, ingredients, and cultural references of Heinz 57 in this Wikipedia article.
Salad cream is a pale yellow emulsion of oil, water, egg yolk and vinegar, similar to mayonnaise but with more vinegar. It is used as a salad dressing and a sandwich spread in the UK, where it was created by Heinz in 1914.
A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. This web page lists various types of spreads from different regions and cuisines, such as butter, cheese, liver, nut butter, pâté, and more.
Lea & Perrins is a UK-based subsidiary of Kraft Heinz that produces Worcestershire sauce, a condiment invented and sold in 1837 by chemists John Wheeley Lea and William Henry Perrins from Worcester. The sauce has different recipes for the UK and US markets, and is also used in other products such as steak sauce and marinades.
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