Fans of sharp dishes will appeal to this recipe. This time, the Korean sauce of Kochudyan will give the piquancy. Traditionally, the appetizer should be infused in the refrigerator for 2-3 hours. To speed up the process, I advise you to slightly stretch carrots with salt and spices.
Among modern sauces there are many real antiquities - for example, a fish garm, which was prepared in Greece and Rome. Even popular ketchup with mayonnaise is all the same sauces. Formally, it is a liquid base, spices, herbs and all kinds of additives - vegetables, fruits, mushrooms, greens. For the preparation of chicken, meat and mushrooms, sauces on broth, thickened with flour are very popular.
Recipes with vegetable decoctions, on milk, cream or dairy products are also similar to them. These large categories include Satsivi and Behamel. The famous Dutch sauce and its derivatives are prepared in butter and egg. On vegetable - mayonnaise, Tartar and Aioli. The most famous green sauce is pesto. Of course, sauces based on tomatoes or other vegetables are insanely popular. Including - with fruits and berries.
And finally, they separately consider enzyme sauces - soy, fish and the like!
