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.
Peanut sauce graininess and earthy flavour of peanut sauce. One of the main characteristics of Indonesian cuisine is the wide applications of "bumbu kacang" (peanut sauce) in many Indonesian signature dishes such as satay, "gado-gado, karedok, ketoprak, asinan" and "pecel". It is usually added to main ingredients (meat or vegetable) to add taste, used as dipping sauce such as "sambal kacang" (a mixture of ground chilli and fried peanuts) for "otak-otak" or "ketan" or as a dressing on vegetables. Introduced from Mexico by Portuguese and Spanish merchants in the 16th century, peanuts found a place within Indonesian cuisine as a popular sauce.