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.
Sauce ravigote Sauce ravigote Sauce ravigote is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based upon a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustard. The cold sauce is based on a vinaigrette. Many other preparations pass under the term "ravigote", but in general ravigote sauces are highly seasoned with chopped, sautéed shallots or onion, capers and herbs: "ravigoté" connotes "reinvigorated", "freshened up". It is generally served with mild flavored proteins or those that have been boiled or poached, such as