Just stir fry the bell pepper with pepper and sesame seed oil and put it on the fried steak. Also you can find pepper sauce in cook book and magazine for quick cooking or sometimes you can find it at the back label of the pepper sauce can.
Ketchup, mustard, honey mustard, hot sauce, relish, mayonaise, dressings, & I'm pretty sure salt pepper & vinegar are considered condiments too.
The common ingrediens in making hot sauce is the chilli pepper which is commonly used in cooking. It is originated in Mexico.
"sauce piquante", although this traditional term also includes mustard and horseradish sauces, from before the hot pepper was discovered. "sauce au piment rouge" (red pepper sauce) would probably be better for the hot sauces such as habanero sauces.
No. Condiments are usually staples that modify a food preparation. Such things as prepared mustard, Worcestershire sauce, hot pepper sauce, mayonnaise, or soy sauce are generally considered condiments. Herbs, on the other hand, are basic ingredients involved in making a condiment. The exceptions are salt or pepper, which are considered condiments.
Do you mean condiments? If so, these are what are often placed at the dinner table to accompany a meal. For example: salt, pepper, vinegar, ketchup, apple sauce, mustard.
One way to make a dish with a spicy kick using Dijon mustard is to create a marinade or sauce by mixing Dijon mustard with ingredients like hot sauce, chili powder, or cayenne pepper. Another option is to use Dijon mustard as a coating for meats or vegetables before grilling or roasting to add a spicy flavor.
The ingredients of Heinz 57 sauce include tomato paste, corn syrup, anchovies, onions, salt, garlic, tamarino concentrate, chilli pepper, mustard flour and soybean oil.
brown mustard sauce
The type of pepper used in sriracha sauce is the red jalapeo pepper.
Yes, soy sauce in a packet can be treated the same as soy sauce in a bottle. Soy sauce in a packet can be used to marinate meat.
Cream or other dairy helps to soften the bite of pepper. Also adding a starch such as potatoes or rice and cooking them in the sauce will help absorb some of the extra pepper.