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Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce; Dark soy sauce (老抽) – a darker-colored sauce used for color; Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces; Sweet bean sauce (甜面酱) – a thick savory paste; Oyster ...
In most American oyster bars, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (e.g., Tabasco, Louisiana, or Crystal), Worcestershire sauce, and lemon juice.
In Australia, sauce made from mayonnaise and ketchup is called Cocktail Sauce and is used to dress prawns/shrimp in the appetiser known as prawn cocktail. Tartar sauce has the piquant ingredients of Russian dressing, without the ketchup. It is typically served with fried fish. Marie Rose sauce is similar to Russian dressing, but with different ...
Use the fresh sauce as a 1:1 substitute. 6. Sun-Dried Tomatoes. Sun-dried tomatoes are a particularly sweet and tasty substitute for classic tomato sauce. If you have a jar of the oil-packed ...
Cocktail Meatballs. Cranberry sauce, BBQ sauce, sweet chili sauce, and Worcestershire sauce combine to make the incredible sauce for these meatballs. It's sweet, smoky, and salty, and your ...
Pommes-Soße or Frittensoße (fry sauce) is a lightly spiced mayonnaise similar to the Dutch Fritessaus. A condiment similar to the American fry sauce is known as Cocktailsoße, but it is more often used for döner kebab than for French fries. In Iceland, a condiment similar to fry sauce called Kokteilsósa (cocktail sauce) is popular. [16]
Marie Rose sauce (known in some areas as cocktail sauce or seafood sauce) is a British condiment often made from a blend of tomatoes, mayonnaise, Worcestershire sauce, lemon juice and black pepper. A simpler version can be made by merely mixing tomato ketchup with mayonnaise. The sauce was popularised in the 1960s by Fanny Cradock, a British ...
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. [1]