Phu quoc fish sauce waters around The island are rich in seaweed and plankton which provide food for the anchovy population. However, it only since the late 1950s that the product has been recognized outside of its home island, reaching its zenith of popularity between 1965 and 1975. With increasing government subsidies of many industries in the period from 1975 to 1985, the local fish sauce craft lost market share to larger competitors, but in recent years, the popularity of the authentic Phu Quoc product has been rebounding. In 2012, Phu Quoc fish sauce was granted a European Union Protected Designation of Origin (PDO)
Chaudfroid sauce sauce is also prepared without meat, using cream or milk, sugar, gelatin and various ingredients such as kirsch, vanilla, rum or fruit pulp. The sweet sauce can be used to coat foods such as apples, pears, apricots and peaches. Mayonnaise chaudfroid, also referred to as "mayonnaise collée", is a simple version of the sauce prepared using mayonnaise and aspic jelly. Chaudfroid sauce Chaudfroid sauce, also spelled as chaud-froid sauce, is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, and some use