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
Sauce is a sauce used on roast dinner. The sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking. Apple sauce, mint sauce and horseradish sauce are used on meat (usually on pork, lamb and beef respectively). Redcurrant jelly, mint jelly, and white sauce may also be used. Salad cream is sometimes used on salads. Ketchup and brown sauce are used on fast-food type dishes. Strong English mustard is also used on various foods, as is Worcestershire sauce. Custard is a popular dessert sauce. Other popular sauces include mushroom sauce, marie rose sauce