Fish sauce is often made from anchovies, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via osmosis. Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce (see "nước chấm"). Fish sauce in Burma is called "ngan bya yay" (ငံပြာရည်). In Cambodia, fish sauce is known as "teuk trei" (ទឹកត្រី), of which there are a variety of sauces using
Genovese sauce nor with Salsa Genovese, a red wine and vegetable condiment for fish, nor with the "sauce génevoise" from Lake Geneva, again served with fish. Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. The onions are typically accompanied by minced carrots and celery in what is sometimes known as a "mirepoix," and the sauce may be additionally seasoned using garlic, marjoram, and either bacon, prosciutto or lard. The slow cooking of the onions is especially important for the sauce's flavor, and is