Skyronnes

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Skyronnes are Icelandic dipping sauces made out of skyr instead of mayonnaise. [1]

They are usually served with fish and chips.

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Sauce Liquid, cream, or semi-solid food served on or used in preparing other foods

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Tartar sauce Mayonnaise-based cold sauce

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Soy sauce East Asian liquid condiment of Chinese origin

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Ketchup Sauce used as a condiment

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Soy sauce chicken

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Sriracha Thai hot sauce

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Mozzarella sticks Fried mozzarella dish


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Duck sauce American Chinese condiment with a translucent orange appearance

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Sweet chili sauce Condiment primarily used as a dip

Sweet chili sauce, known as nam chim kai in Thailand, is a popular chili sauce condiment in Thai, Afghan, Malaysian, and Western cuisine. It is commonly made with red chili peppers, rice wine vinegar, sometimes garlic, sometimes fish sauce, and a sweetening ingredient such as fruit or a refined sugar or honey.

Ngo hiang Hokkien and Teochew dish widely adapted in Malay and Indonesia

Ngo hiang, also known as heh gernglor bak or kikiam is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines Singapore, and Thailand; in addition to its place of origin in southern China.

Monkey gland sauce has its origins in South Africa. It has been featured as a restaurant item since the 1930s, becoming a South African restaurant and fast food staple condiment. It is a thick, sweet and tangy sauce and dark in colour. It is typically served as a topping for grilled steaks or burgers, but is also used as a marinade, a dipping sauce for onion rings and fries, or on roasted potatoes.

Shacha sauce Chinese condiment

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Siomay Indonesian steamed fish dumpling

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Toum Garlic sauce common in the Levant

Salsat toum or toumya is a garlic sauce common to the Levant. Similar to the Provençal aioli, there are many variations, a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. There is also a variation popular in many places, such as the town of Zgharta, in Lebanon, where mint is added; it is called zeit wa toum.

Satay bee hoon is a dish invented by Singaporean due to cultural fusion between Malay or Javanese with the Teochew people who immigrated to Singapore. Satay bee hoon sauce is a chilli-based peanut sauce very similar to the one served with satay. The satay sauce is spread on top of rice vermicelli.

Tonkatsu sauce Japanese seasoning sauce

Tonkatsu sauce is a thick sauce served with tonkatsu, the Japanese pork cutlet. It is a thick Japanese Worcestershire-type sauce. As with most Japanese Worcestershire sauces, it is vegetarian and similar to a brown sauce, with tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery among its ingredients.

Cap cai Indonesian stir-fried mixed vegetables

Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.

Tauco Indonesian fermented bean paste

Tauco, Taucu, Taotjo or Tauchu is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in order to make a soy paste. The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. The sauce is also commonly used in other Indonesian cuisines traditions, such as Sundanese cuisine and Javanese cuisine. Taucu is generally used in cooking by Chinese Malaysian, Singaporean and Bruneian.

References

  1. Allen, Gary (2019). Sauces Reconsidered. Rowman & Littlefield Publishers. p. 144. ISBN   9781538115145.