There are a number of sauces used in our recipes or referenced in our world cuisine pages. This is the sub-index for the sauces that we have listed in the glossary. Included are information, availability, substitutions, and nutrition, wherever possible.
Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.
Tabasco is a hot sauce made from tabasco peppers (Capsicum frutescens var. tabasco), vinegar, and salt. It has a hot, spicy flavour. The sauce is produced by US-based McIlhenny Company to whom the ‘Tabasco sauce’ brand name belongs.
Tamari Soy Sauce is milder and more aromatic than regular soy sauce. It’s specific flavour and colour are ideal for recipes that feature delicate, refined flavours, such as light dressings and dipping sauces.
Most varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Many kinds of soy sauce are made in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries.