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Made of Chili Peppers, Vinegar, Sugar, Salt, Garlic, Corn Syrup and other spices and flavors. Usually has a hot and sweet flavor.
Many varieties exist, such as Sriracha, Sambal and Thai sweet Chili sauce.
Made of Soy Beans, Red Chilies, Garlic, Salt, Sugar, Vinegar, and Chinese Five Spices. Usually sweet and salty in taste.
Made of Tomatoes, Sugar, Vinegar, and seasonings such as Onions, Cloves, Cinnamon, Garlic and Celery. Usually has a sweet and tangy flavor.
Chinese in Origin, modified by Europeans, and then Americans.
Made of Mustard seeds (either whole, ground, cracked or bruised) mixed with Water, Vinegar, Lemon juice, and Salt.
Many varieties exist depending on the region its made in and the ingredients used. Usually sweet to spicy in taste.
Made of Olive Oil blended with crushed Garlic, Pine Nuts, Coarse Salt, Basil leaves, Parmesan and Sheep’s Milk Cheeses.
A fermented sauce made of Soybeans, roasted grain, brine and a type of mold grown on rice.
Made from the stems of the Wasabi plant, which is from the same family as horseradish.
Freshly prepared Wasabi will loose its potency in about 15 minutes when left uncovered.
Made of liquids taken from fermented Fish with Sea Salt.
Southeast and East Asian Origin.
Horseradish Sauce is made of grated Horseradish mixed with mayonnaise.
Horseradish Cream is made of grated Horseradish mixed with sour cream.
Made of Oil, Egg yolk, and either Vinegar or Lemon juice.
Adding Mustard to Mayonaise turns it to Remoulade Sauce, which is often used in French cuisine.
Made of Sugar, Salt, Water, Cornstarch and Oyster.
Used in Cantonese, Thai and Vietnamese cuisine.
Made of sweet Plums (or other sweet fruits such as Apricot), Sugar, Salt, Ginger, Vinegar, and Chili Peppers. Sweet and sour in taste.
Made of Tabasco Peppers, Vinegar and Salt.
American Origin, first produced in 1868 by Edmund McIlhenny in Louisiana.
A fermented sauce made from Barley Malt Vinegar, Sprit Vinegar, Molasses, Sugar, Salt Anchovies, Tamarind, Onions, Garlic and other spices and flavorings.
English Origin. Invented by two chemists named John Wheeley Lea and William Henry Perrins in the 1830’s.
Interestingly enough, the Mr. Lea and Mr. Perrins were trying to re-create a taste that a local nobleman by the name of Lord Sandys had acquired, in his travels to Bengal. The initial product wasn’t liked, so they set the barrels aside and forgot all about it till many months later (so the legend goes). When the barrel was opened it had become the Worcestershire sauce that we now know. To this day the barrels of Worcestershire sauce are aged 18 months before being bottled.