Sorting Out Sauces

by Jo-Ann Heslin, MA, RD, CDN on February 1, 2018 · 0 comments

As our food choices become increasingly more global and our taste for ethnic dishes grows, many recipes are suggesting sauces that you may have had little experience using.

Ketchup, an all American favorite is being dressed up with ginger, fiery pepper and even truffles. Many Caribbean dishes call for banana ketchup, made from bananas rather than tomatoes.

Remoulade is a traditional French sauce that can be bought prepared or made from mayonnaise, mustard, capers, gherkins, anchovies and herbs. It is usually served cold.

Chimichurri is a thick, spicy Argentinian sauce made from green herbs plus cayenne and black pepper which provides its kick.

Wasabi is the green, pungent paste that often accompanies sushi. It is made from Japanese horseradish root.

Gochujang adds the kick to many Korean dishes. It is a thick red chili bean paste.

Salsa traditionally made with tomatoes, onions and hot peppers can now be found in endless varieties from tomato-less to peach, pineapple and corn.

Raita made from whole-milk yogurt and herbs is often used as a condiment to cool down spicy Indian curries.

Tzatziki sauce is yogurt based plus grated cucumber, minced garlic, dill, olive oil and lemon juice. It is a traditional accompaniment for Greek dishes.

Aioli is the garlicky French cousin to mayonnaise.

Tamari Sauce is similar to soy sauce but many brands are made without wheat making it a gluten free choice.


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