Vodka sauce Vodka sauce Vodka sauce is an American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy cream, which gives the sauce its distinctive orange coloration. It gained popularity in the 1970s, when a variation won a national recipe contest in Italy, although it may well have been a sauce before its popularization in the 1970s. It is a key ingredient in penne alla vodka. The vodka's function is, ostensibly, to release flavors in the tomato that are normally inaccessible; using alcoholic beverages for this purpose is common in Italian cooking, although usually accomplished with wine.
Corn sauce The taste of corn sauces has been subject to research, showing that the complexity of the taste results from the composition of salts and fermentation metabolites, amino acids, acetic acid, ribotides, short peptides and carbohydrates. Additionally, glutamyl-dipeptides were identified as a class of enriching taste compounds. The taste of corn sauce led to the usage as a condiment. Like yeast extract, soy sauce and hydrolyzed vegetable protein, it rounds off the flavor and taste. Comparable to the production of soy sauce, corn sauce is obtained by fermentation, sometimes referred as brewing. The fermentation process is using "Corynebacterium" bacteria species. The