Fish sauce are made with anchovies, mackerel, scabbard fish and salt. The bigger the fish, the more mercury you might expect, especially if predator fish like scabbard fish. They do not have any additives like sugar, hydrolyzed protein, or preservatives. Vietnamese prefer sauces without a strong smell, and transparent with a deep golden amber color. "First press" fish sauce, meaning the sauce is bottled from the first time the fermenting barrels are drained, also indicates quality. Lastly, when measuring the nitrogen level of fish sauces (N), most fish sauce on the market falls within the mid 20N range. Anything over 30N is
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