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sauce, or dressing, or a condiment

Salsa generally means sauce as in English, as well as salad dressing.

salsa agresta: sour grapes with saffron, sugar and breadcrumbs, used with fried foods; now rare (Liguria)

salsa agrodolce: sweet sour sauce

salsa brun: same as salsa spagnola (see below)

salsa di mirtillo: cranberry sauce

salsa di spezie e frutta: chutney

salsa olandese: hollandaise sauce

salsa piccante: hot sauce

salsa rosa: cocktail sauce, or mayonnaise with tomatoes and yoghurt.

salsa rubra: ketchup (most Italians now say ketchup, however)

salsa san bernardo: a sweet and sour sauce of pounded almonds, anchovies, breadcrumbs, orange juice, grated chocolate and vinegar, used on aubergines and caponata (Sicily)

salsa spagnola: brown sauce made by slowly boiling and reducing a meat (or fish) and vegetable stock, then slowly adding the broth to a brown roux. Considered one of the three classic sauces of international cuisine (along with mayonnaise and béchamel).

salsa tartara: tartar sauce

salsa verde: green sauce

salsa villeroy: béchamel with egg yolk, flavoured with one or more of the following: truffles, parmesan, ham

salsa tonnata: mayonnaise with tuna, capers and anchovies

savore sanguigno: a popular 14th century sauce, made of sandalwood, raisins, cinnamon and sumac, mixed with wine must and vinegar (Liguria)

Text © Dana Facaros and Michael Pauls

Images by: Hans