SAUCE
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 flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted.
Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces.
CHILLI GARLIC SAUCE
Chilli Garlic Sauce is a medium hot chilli sauce, perfectly blended from fully ripened chilli with an appetising flavour of garlic. An excellent choice for dipping and stir-frying.
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CHILLI SAUCE
Chili sauce and chili paste are condiments prepared with chili peppers.
Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. . Many chili sauces may have a thicker texture and viscosity when compared to that of hot sauces. Chilli sauce refers to a spicy sauce made from red chili peppers and other ingredient together with it. There are many recipes for chilli sauces - the common ingredient being chili peppers. The most common recipe of this sauce is the combination of dried red chillies, vinegar, tomatoes and sugar but other variations are possible. It is used to add flavor to a variety of dishes from different cuisines, from Chinese to Mexican.
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SOYA SAUCE
Soya sauce (also called simply soy in American English and sometimes soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.It is considered to contain a strong umami flavor.
Soya sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China,and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment.Today, it’s one of the best-known soya products worldwide.
The way it’s produced can vary significantly, causing significant changes in flavor and texture.
Soy sauce is a popular food used both as a cooking ingredient and a condiment.
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TOMATO SAUCE
Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for starches, meat and vegetables, but they are perhaps best known as bases for sauces for classic Italian pasta dishes and Mexican salsas. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked
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WORCESTERSHIRE SAUCE
Worcestershire sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England, during the first half of the 19th century.
Worcestershire sauce is frequently used to augment food and drink recipes, such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and deviled eggs. As both a background flavour and a source of umami (the savoury fifth flavour), it is now also added to dishes that historically did not contain it, such as chili con carne and beef stew. It is also used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar.