Food items used as accompaniments

Accompaniments that are offered with certain dishes are mainly to assist in improving the flavor or to
counteract richness. Depending on the nature, style and the extent of the menu on offer, there will be a
variety of food items available which support the service of a range of dishes. Some of these items have
specific use for particular dishes and others are used generally across a number of dishes.

Examples of food items used in food service

Items Description Use

1. Aioli/ailloli Garlic mayonnaise Cold fish dishes and as a salad dip, e.g. for
crudities

2. Apple sauce Puree of cooking apples, slightly Roast pork, roast duck and roast goose
sweetened, served hot but more
usually cold
3. Balsamic Aromatic vinegar, acid product made Dressings
vinegar from sweet grape wine, aged in oak.
4. Cayenne Hot, red pepper (actually a species of Oysters, smoked salmon
powdered capsicum)
5. Chili sauce Hot sauce, mostly Chinese made With Chinese-style foods
6. Chili vinegar Vinegar flavored with chilies Oysters
7. Chives Herb (fresh chopped) Salad garnish and for the surface of chilled
soups, e.g. Vichyssoise
8.Chutney Generic name for Indian sauces. Indian chutneys for Tandoori and other
Common varieties are sweet mango Indian dishes. Other chutneys for cold
or hot mango, also Piccalilli and meats, with chesses and Ploughman’s
others such as the proprietary Lunch
Branston Pickle
9. Cider vinegar Acid products made from cider. Can be used in salad dressing. Seen by
some as a product for the health
conscious.
10. Cocktail Manufactured sauces of mayonnaise Seafood cocktails
sauces with added flavorings, e.g. tomato.
11. Cocktail Small gherkins Appetizers or garnish for charcuteries
gherkins
12. Cocktail Small, pearl onions Appetizers or garnish for charcuteries
onions
13. Corn oil Light- flavored oil made from corn Dressings
14. Cranberry Sauce made from cranberries, usually Roast turkey.
sauce available as a proprietary sauce. Can
be served hot or cold.
15. Croutons Small cubes of fried or toasted bread Garnish for soups and also used in some
salad dishes, e.g. Caesar salad.
16. Cucumbers, Pickled cucumbers For meats, salad dishes, charcuterie and
pickled cheese
17. Sweet-and-sour sauce including, Game dishes and for charcuterie.
Cucumberland orange and lemon juice and zest,
sauce redcurrant jelly and port. Can be
kitchen made or proprietary bottled.
18. Dill pickle Pickled gherkins or cucumbers Meats, salads dishes, charcuterie and
flavored with dill cheese
19. French Dressing made from oil and usually Salads
dressing wine vinegar or lemon juice, with
seasoning. Mustards and herbs may
be added.
20. Gherkins Small pickled cucumbers charcuterie
21. Ginger Spicy root used in many forms. Melon
Ground ginger is most common in
restaurants.
22. Gros sel Literally ‘fat salt’, not finely ground. Boiled beef but also widely used in table
Also called rock salt. grinders
23. Groundnut Bland oil made from groundnuts Dressings
oil
24. Horseradish Hot- tasting sauce made from Roast beef and chicken Maryland and also
sauce horseradish root, usually available as for cold smoked fish dishes when creamed
proprietary sauce, often needs down.
creaming down.
25. HP sauce Brown proprietary, spicy, vinegar- Cold meats and other dishes.
based sauce
26. Indian Unsweetened hot pickles, featuring Accompaniment for Indian (and other)
pickles limes, mango, brinjals, etc. savory dishes
27. Kasundi Hot Indian pickle featuring chopped Accompaniment for Indian (and other)
mango savory dishes
28. Ketchup, Old-style English proprietary sauce Flavoring in lamb cookery and for other
mushroom now seldom seen. Chinese dishes.
mushroom sauce is substituted.
29. Ketchup, Sauce of tomato pulp, vinegar and Grills, fish, burgers
tomato sweetening. Usually available as a
proprietary sauce.
30. Lemon Citrus fruit (slices, segments or Infinite variety of uses, especially smoked
halves) fish, fried fish and a range of drinks
including tea.
31. Lime Citrus fruit (slices, segments or Infinite variety of uses, especially smoked
halves) fish, fried fish and a range of drinks
including tea.
32. Mayonnaise Made from combination of oil and Dressing for poached fish and sauce for
egg yolks, flavored with vinegar, salads
herbs and seasoning.
33. Malt vinegar Acid product of brewed malted Dressing and traditionally (in UK ) for chips
barley
34. Mint sauce Vinegar-based sauce with chopped Roast lamb.
mint and sweetening. Proprietary
versions usually used.
35. Mint jelly Sweetish jelly made with mint. Roast lamb, as an alternative to mint
Proprietary versions often used. sauce. Also offered with roast mutton.
36. Mixed Assortment of vegetables pickled in Cold meats, charcuterie
pickles vinegar
37. Mustard, Generally the hottest. Available as Roast beef, boiled beef, grills, cold meats,
English powder for making up or as pates and as ingredients, e.g. vinaigrette
proprietary bottled, sometimes with
other ingredients such as whole
seeds.
38. Mustard, Wide variety including French, au Cold meats, grills, dressings
other poivre, vert, Bordeaux, Meaux, Dijon,
Douce, German (senf)
39. Mustard Warm sauce, generally kitchen made, Traditionally grilled herring but is used for
sauce but also available as proprietary other meat and fish dishes.
sauce
40. Olive oil Oil made from olive pressings Dressings
(cholesterol free)
41. Olives Black or green fruit lightly pickled in Appetizers but also garnish for food and
brine drinks, or chopped as flavoring.
42. Oil (general) Many varieties, usually low in Dressings and increasingly for cooking
unsaturated fats
43. Onions - Small onions pickled in malt vinegar Cold meats, Ploughman’s Lunch
pickled (brown) or white vinegar (silverskin)
44. Oriental Several varieties Give character to dressings and food
vinegars dishes
45. Paprika Powdered, mild, red capsicum Garnish on and in seafood cocktails
46. Parsley Chopped or sprig Garnish on wide variety of dishes.
Sometimes deep fried with fried fish.
47. Parmesan Italian hard cheese (grated or Used in soups, e.g. minestrone and for
shredded) pasta dishes
48. Pepper Ground white pepper Traditional form of pepper in table shaker
49. Peppercorns Green are usually pickled in brine and In foods dishes
soft White and black
Black used for the table in pepper mills but
sometimes mixed
50. Piccalilli Mixed pickle in thickened, spiced Cold meats, Ploughman’s Lunch, buffet,
sauce (predominantly turmeric and snacks
sugar)
51. Piri-piri Hot chili sauce of Portuguese/ African Prawns, crayfish, chicken
origin
52. Redcurrant Proprietary sauce Traditionally offered with hare. Also
jelly traditionally offered with roast mutton but
now also commonly offered with roast
lamb.
53.Rouille Provencale sauce made from Used as accompaniment to boiled fish and
pounded chilies, garlic and fish soups such as bouillabaisse. If served
breadcrumbs, (or cooked potatoes) with chicken bouillabaisse then chicken
blended with olive oil and fish stock stock is used.
54. Salt, refined Ground table salt Traditionally used as salt in table cellar or
shakers

55. Sea salt Salt derived from evaporated sea Seasoning, especially with boiled beef and
water used in table grinders.