Garlic sauce in various cuisines. Mujdei is a spicy sauce in Romanian cuisine made from garlic cloves crushed and ground into a paste, salted and mixed with water and vegetable oil. Sunflower oil is almost always used. Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Ta'leya is a garlic sauce in Egyptian cuisine made by frying garlic and adding vinegar and spices.
Barbecue sauce released its barbecue sauce in 1940. Kraft Foods also started making cooking oils with bags of spice attached, supplying another market entrance of barbecue sauce. Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces. The sauce for "asado", similar to barbecue in Argentina and Uruguay,