10 sauces from around the world you should try
Publicado el 19 de April
If you are French food movie fan then many of you will know from watching Ratatouille and The Hundred-Foot Journey that a good sauce — whether it takes minutes, hours, or even days — can make a dish stand out. Even in classic French kitchens a chef called the “saucier” is committed entirely to preparing them, they are able to transform any pantry staple into a tasty masterpiece, or leftovers into a delicious meal. But let’s come back to reality, unless you’re a professional chef, who has the time to make a roux after work or an aioli between school and band practice?
Thankfully, we at Azada are here to help. You can’t hurry the subtle flavours of a penang curry or rush the subtle warmth of an authentic coriander chutney. So, if you’re looking for a slightly different way to dip, season, marinate, or just add some extra kick to your food then check out our go-to collection of international sauces.
Chermoula – Morocco
Fragrant herbs from parsley to warm spices such as smoked paprika and ginger are a few ingredients that create this wonderful Morroccon sauce. It’s traditionally served with grilled and roasted food but is also great at livening up north African bread. Why not try Najat Kaancache who has a collection of delicious Morroccan recipes?!
Pebre – Chile
This kitchen staple is always to hand in any Chilean household. It’s the perfect spicy spread at barbecues. It’s particularly enjoyed over toasted bread, and equally delicious over grilled food, salads and empanadas. Basically, you can use it on any dish that could use a little extra kick. Rodolfo Guzman, a chef whose recipes focus on the use of local native Chilean ingredients has the most authentic recipe, which is the backbone to many substantial dishes.
Tkemali – Georgia
This plum sauce is a mixture of influences from Europe and Asia and a kitchen staple. It’s sour and tangy all in one mouthful—a cross between real, gourmet ketchup and chutney. Tkemali is often served with potato dishes and non-veg dishes. The flavour depends on the ripeness of the plums from tart green plums to slightly-sour red varieties. This recipe is based on Tiko Tuskadze’s take on Tkemali and is absolutely heavenly.
Agrodolce – Italy
Italy is renowned for its tomato based sauce. But one old-world recipe that always slips under the radar is the agrodolce. It’s sticky, tart-sweet sauce that combines sugar and vinegar. It works as a glaze when cooked with non-veg product, but is also great when customised with peppers, fruits, spices, and other seasonal veggies (if you are all about a tangy contrast), so why not give it a go with Antonio Carluccio’s recipe.
Coriander Chutney – India
This vibrant green chutney is a staple in many Indian households, where each state has its own twist on this simple recipe. It often accompanies Indian savoury snacks from samosas and pakoras to Dhokla. Try it as a dipping sauce, or as a spread for a veggie paneer sandwich. It’s easy to make, and is refreshing with a mild spicy warmth. So, if you are in the mood for an enriching chutney that can also be used as a rub or a base to a curry, you must try Madhur Jaffrey’s recipe.
Guasacaca – Venezuela
This rich Venezuelan avocado salsa recipe is creamy and rich with a subtle warmth that compliments everything from tacos and empanadas to salads. It’s naturally cooling, but can be spiced up by adding chilli peppers or hot sauce. Best of all, Sumito Estévez recipe is that simple to make where all the ingredients are thrown into a blender to create a smooth salsa that’s similar to guacamole.
Ponzu – Japan
It looks like soy sauce, only lighter with a refreshing citrus kick. It’s a Japanese staple, which is perfect with summer rolls, sushi, or dumplings. International Asian markets carry it by the bottle, but making it at home is easier and the taste is fresher, more flavourful and lighter, like Mark Bittman’s recipe.
Thai Red Curry Paste – Thailand
Gaeng ped (red curry) is at the heart of many Thai dishes. With a powerhouse of readily spices they can be recreated in the comfort of your own home. Like many dishes, the secret lies in the freshness of the of the ingredients from coriander, lemongrass, kaffir lime leaf, and aromatic ginger but most importantly ensuring you are able to balance the salty, citrus and sweet flavours, which are released when slowly simmering in coconut milk. So if you want that dining in experience, making a solid homemade curry paste using Ruean Panya’s recipe will get your taste buds tingling, just remember to add coconut milk when you’re ready to make a colourful curry.
Hollandaise Sauce – France
A rich, luxurious buttery sauce with the lightest touch of lemon is so elegant and smooth. Having a good whisk and strength in your biceps will go a long way, if not use a blender. With a handful of ingredients, and a few simple steps you’ll be able to create the best hollandaise sauce that will liven blanched asparagus, steamed greens and poached eggs. Follow Michel Roux‘s delicious recipe to get you started!
Ginger-Scallion Sauce – China
This salty, tangy, oniony (-enough) sauce cuts through anything and is sublime when drizzled over ramen noodles or any noodles for that matter, roasted vegetables and fried egg. It’s a sauce you can use over and over again but if you want to experience its pungent aromas when infused in oil, use it as a base for stir-fries and sautés. It can also be used as a dipping sauce if mixed with a bit of honey and sesame oil. Check out this tasty recipe from Ken Hom!