What are condiments?

Soy sauce has been used in culinary applications for more than 2,500 years. Still, it is surprising to see what soy has been used in lately — one example is in a salad dressing that can be used on salads as well as a marinade for chicken or steak.

A zesty marinade turns ordinary cuts of meat and ho-hum vegetable dishes into mouth-watering masterpieces. And great-tasting, ready-to-use dressings and sauces make marvelous instant marinades.

Mayonnaise* 
A smooth, creamy, semi-solid emulsified dressing consisting of vegetable oil (65%) and eggs, acidified with vinegar or lemon juice and delicately spiced. No other emulsifiers are allowed in this product. Often used as a base for other dressings.

Like many food products, there seems to be a variety of stories relative to the origination of mustard. The name “mustard” is derived from a Latin word “must” which was an unfermented grape wine made potent and fiery with the addition of ground mustard seed.

The Root with Flavor: Horseradish

Horseradish is a perennial plant first grown in Egypt in 1500 B.C. It slowly made its way across central Europe to the United States. The Germans called the root meerrettich, or sea radish, because of its tendency to grow near water. By 1640 A.D.

Americans might have only recently begun their love affair with salsa, but the condiment’s roots can be traced to ancient times, extending as far back as the Aztecs.

Just as there are many flavors and variations of barbecue sauce flavors, so are the stories of barbecue’s origin. According to Food Product Design, new evidence that barbecued meats were enjoyed by royalty and the rich as far back as 700 B.C. The first scientifically.