Pesto has been pointed out that pesto is essentially a combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any ingredients meeting this description can produce a pesto-like condiment. "Pesto alla siciliana", sometimes called "pesto rosso" (red pesto), is a sauce from Sicily similar to "pesto alla genovese" but with the addition of tomato, almonds instead of pine nuts, and much less basil. "Pesto alla calabrese" is a sauce from Calabria consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste. Outside Italy, the household name "pesto" has
Wine sauce Burgundy wines, and port wines, among others. Ingredients in addition to wine may include stock, mushrooms, butter or shrimp butter, tarragon vinegar, shallot, chervil, tarragon, spices, onion, garlic and others. Some wine sauces are prepared using a reduction, which may intensify their flavor or make the flavor sharper. Reduced wine may be used to prepare thicker wine sauces, while those lacking a reduction are generally thin. Some wine sauces are creamy, prepared with the addition of cream or milk. Fish velouté is a French velouté sauce base from which several types of sauces can be prepared, including wine sauce. White