Phu quoc fish sauce status. Currently, Phu Quoc fish sauce production has reached 8 million liters / year. Phu Quoc fish sauce is made from anchovies that have been fermented in brine in large barrels measuring in diameter and in height, containing 7 to 13 tons of product. The barrels are made from braided rattan from the local mountains, and can be used for up to 60 years. While any kind of fish can also be used to make the fish sauce, Phu Quoc sauce is made exclusively from anchovies harvested from waters surrounding the island. During the fishing season (which extends from July
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