Pistou Pistou Pistou (Provençal: "pisto" or "pistou" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, "pistou" means "pounded". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou
Hoisin sauce rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents. Traditionally, hoisin sauce is made using toasted mashed soybeans. Despite the literal meaning, "hoisin" sauce does not contain seafood, nor is it typically used with it. Few Chinese cuisine dishes use this sauce. It is most commonly used in Cantonese cuisine as a flavoring for barbecued pork marinade, and also as a condiment for Peking duck. In Vietnamese, hoisin sauce is called "tương đen". It is a popular condiment for phở, a Vietnamese noodle soup, in southern Vietnam. The