condiment

/ˈkɑndəmənt/

/ˈkɒndɪmɛnt/

Other forms: condiments

A condiment adds flavor to food. Ketchup and mustard are popular condiments.

Most people use condiments when they eat. There are lots of salad dressings, and they're all condiments. If you put relish on a hot dog, that's a condiment too. Barbecue sauce and blue cheese are condiments as well. If it's an extra thing — especially a sauce like ranch dressing — and it makes food taste better, it's probably a condiment.

Definitions of condiment

1. noun

   a preparation (a sauce or relish or spice) to enhance flavor or enjoyment
   “mustard and ketchup are condiments”

   types:

   relish

   spicy or savory condiment

   dip

   tasty mixture or liquid into which bite-sized foods are dipped

   mustard, table mustard

   pungent powder or paste prepared from ground mustard seeds

   catsup, cetchup, ketchup, tomato ketchup

   thick spicy sauce made from tomatoes

   chili sauce

   tomatoes and onions and peppers (sweet or hot) simmered with vinegar and sugar and various seasonings

   Indian relish, chutney

   a spicy condiment made of chopped fruits or vegetables cooked in vinegar and sugar with ginger and spices

   steak sauce

   pungent bottled sauce for steak

   taco sauce

   spicy tomato-based sauce for tacos

   salsa

   spicy sauce of tomatoes and onions and chili peppers to accompany Mexican foods

   mint sauce

   sweetened diluted vinegar with chopped mint leaves

   cranberry sauce

   sauce made of cranberries and sugar

   duck sauce, hoisin sauce

   a thick sweet and pungent Chinese condiment

   horseradish

   grated horseradish root

   marinade

   mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking

   soy, soy sauce

   a brown liquid used to flavor food, used especially in Japanese and Chinese cooking

   acetum, vinegar

   sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative

   sauce

   flavorful relish or dressing or topping served as an accompaniment to food

   paste, spread

   a tasty mixture to be spread on bread or crackers or used in preparing other dishes

   wasabi

   the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish

   dry mustard, powdered mustard

   a substance such that one to three tablespoons dissolved in a glass of warm water is a homemade emetic

   bean dip

   a dip made of cooked beans

   cheese dip

   a dip made of cheeses

   clam dip

   a dip made of clams and soft cream cheese

   guacamole

   a dip made of mashed avocado mixed with chopped onions and other seasonings

   margarin, margarine, marge, oleo, oleomargarine

   a spread made chiefly from vegetable oils and used as a substitute for butter

   olive

   one-seeded fruit of the European olive tree usually pickled and used as a relish

   Chinese mustard

   very hot prepared mustard

   chili vinegar

   fiery vinegar flavored with chili peppers

   pickle

   vegetables (especially cucumbers) preserved in brine or vinegar

   chowchow

   chopped pickles in mustard sauce

   pickle relish

   relish of chopped (usually sweet) pickles

   piccalilli

   relish of chopped pickled cucumbers and green peppers and onions

   cider vinegar

   vinegar made from cider

   wine vinegar

   vinegar made from wine

   anchovy sauce

   made of white sauce and mashed anchovies

   hot sauce

   a pungent peppery sauce

   hard sauce

   butter and sugar creamed together with brandy or other flavoring and served with rich puddings

   horseradish sauce, sauce Albert

   creamy white sauce with horseradish and mustard

   tartar sauce, tartare sauce

   mayonnaise with chopped pickles and sometimes capers and shallots and parsley and hard-cooked egg; sauce for seafood especially fried fish

   wine sauce

   white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat

   marchand de vin, mushroom wine sauce

   brown sauce with mushrooms and red wine or Madeira

   bread sauce

   creamy white sauce made with bread instead of flour and seasoned with cloves and onion

   plum sauce

   for Chinese dishes: plum preserves and chutney

   peach sauce

   for Chinese dishes: peach preserves and chutney

   apricot sauce

   for Chinese dishes: apricot preserves and chutney

   pesto

   a sauce typically served with pasta; contains crushed basil leaves and garlic and pine nuts and Parmesan cheese in olive oil

   ravigote, ravigotte

   veloute sauce seasoned with chopped chervil, chives, tarragon, shallots and capers

   remoulade sauce

   a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat

   dressing, salad dressing

   savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type

   aioli, aioli sauce, garlic sauce

   garlic mayonnaise

   barbecue sauce

   spicy sweet and sour sauce usually based on catsup or chili sauce

   Hollandaise sauce, hollandaise, hollandaise sauce

   a sauce made from melted butter, egg yolks, and lemon juice

   bearnaise

   a sauce like hollandaise but made with white wine and tarragon and shallots instead of lemon juice

   Bercy, Bercy butter

   butter creamed with white wine and shallots and parsley

   bordelaise

   brown sauce with beef marrow and red wine

   Burgundy sauce, bourguignon, bourguignon sauce

   reduced red wine with onions and parsley and thyme and butter

   brown sauce, sauce Espagnole

   bouillon or beef stock thickened with butter and flour roux and variously seasoned with herbs or Worcestershire etc.

   Espagnole, sauce Espagnole

   brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira

   Chinese brown sauce, brown sauce

   a sauce based on soy sauce

   chocolate sauce, chocolate syrup

   sauce made with unsweetened chocolate or cocoa and sugar and water

   cocktail sauce, seafood sauce

   usually catsup with horseradish and lemon juice

   Colbert, Colbert butter

   butter creamed with parsley and tarragon and beef extract

   bechamel, bechamel sauce, white sauce

   milk thickened with a butter and flour roux

   demi-glaze, demiglace

   sauce Espagnole with extra beef stock simmered down and seasoned with dry wine or sherry

   gravy

   a sauce made by adding stock, flour, or other ingredients to the juice and fat that drips from cooking meats

   pasta sauce, spaghetti sauce

   any of numerous sauces for spaghetti or other kinds of pasta

   mole

   spicy sauce often containing chocolate

   hunter's sauce, sauce chausseur

   brown sauce and tomato puree with onions and mushrooms and dry white wine

   mushroom sauce

   brown sauce and sauteed mushrooms

   mustard sauce

   sauce of prepared mustard thinned with vinegar and vegetable oil with sugar and seasonings

   Nantua, shrimp sauce

   white sauce with whipping cream and shrimp butter

   Hungarian sauce, paprika sauce

   veloute sauce with sauteed chopped onion and paprika and cream

   Poivrade, pepper sauce

   for venison: brown sauce with sauteed vegetables and trimmings and marinade and plenty of pepper

   Smitane

   veloute or brown sauce with sauteed chopped onion and dry white wine and sour cream

   Soubise, white onion sauce

   veloute sauce with sauteed chopped onions and whipping cream

   Lyonnaise sauce, brown onion sauce

   brown sauce with sauteed chopped onions and parsley and dry white wine or vinegar

   veloute

   white sauce made with stock instead of milk

   allemande, allemande sauce

   egg-thickened veloute

   caper sauce

   allemande sauce with capers

   poulette

   allemande sauce with chopped parsley

   curry sauce

   allemande sauce with curry powder and coconut milk instead of stock

   Worcester sauce, Worcestershire, Worcestershire sauce

   a savory sauce of vinegar and soy sauce and spices

   nut butter

   ground nuts blended with a little butter

   peanut butter

   a spread made from ground peanuts

   marshmallow fluff

   a very sweet white spread resembling marshmallow candy

   onion butter

   butter blended with minced onion

   pimento butter

   butter blended with mashed pimento

   shrimp butter

   butter blended with chopped shrimp or seasoned with essence from shrimp shells

   lobster butter

   butter blended with chopped lobster or seasoned with essence from lobster shells

   cheese spread

   spread made of cheese mixed with butter or cream or cream cheese and seasonings

   anchovy butter

   butter blended with mashed anchovies

   fishpaste

   a paste of fish or shellfish

   garlic butter

   butter seasoned with mashed garlic

   miso

   a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces

   snail butter

   for preparing snails: butter seasoned with shallots and garlic and parsley

   hommos, hoummos, hummus, humous, humus

   a thick spread made from mashed chickpeas, tahini, lemon juice and garlic; used especially as a dip for pita; originated in the Middle East

   pate

   liver or meat or fowl finely minced or ground and variously seasoned

   tapenade

   a spread consisting of capers and black olives and anchovies made into a puree with olive oil

   tahini

   a thick Middle Eastern paste made from ground sesame seeds

   Newburg sauce

   lobster butter and cream and egg yolks seasoned with onions and sherry or Madeira

   type of:

   flavorer, flavoring, flavourer, flavouring, seasoner, seasoning

   something added to food primarily for the savor it imparts