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
Wine sauce Burgundy wines, and port wines, among others. Ingredients in addition to wine may include stock, mushrooms, butter or shrimp butter, tarragon vinegar, shallot, chervil, tarragon, spices, onion, garlic and others. Some wine sauces are prepared using a reduction, which may intensify their flavor or make the flavor sharper. Reduced wine may be used to prepare thicker wine sauces, while those lacking a reduction are generally thin. Some wine sauces are creamy, prepared with the addition of cream or milk. Fish velouté is a French velouté sauce base from which several types of sauces can be prepared, including wine sauce. White