Fish sauce anchovies among other ingredients. Fish sauce Fish sauce is a liquid condiment made from fish that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in the cuisines of Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese. Following widespread recognition of its ability to impart a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The "umami" flavor in fish sauce is due to its glutamate content. Soy sauce is regarded by some in the West as a vegetarian
Rainbow sauce may utilize many types of ingredients that are combined and heated to create a sauce. Myriad ingredients in its preparation can include green pepper, canned fruit cocktail, corn starch, vinegar, pineapple, pickled and sweet ginger, pickled cucumber, carrot, maraschino cherries, sugar, brown sugar, Worcestershire sauce, soy sauce, lemon juice, cranberry juice, vinegar, and others. This type of sauce may be served on chicken dishes, among others. Another version is a savory sauce prepared with ingredients such as cream, white wine, shallots and oranges. This sauce may be served with fillets of rainbow trout, among other foods. Rainbow sauce Rainbow sauce