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.
Sriracha sauce (Huy Fong Foods) Sriracha sauce (Huy Fong Foods) Huy Fong's Sriracha sauce (; Vietnamese: Tương Ớt Sriracha), also simply referred to as Sriracha, is based on David Tran's recipe for the Sriracha chili sauce, a dipping sauce that originated in Thailand. This sauce is produced by Huy Fong Foods, a California manufacturer. Created in 1980 by ethnic Chinese immigrant from Vietnam David Tran. It is a brand of Sriracha sauce often also known as "rooster sauce" because of the rooster prominently featured on its label. Some cookbooks include recipes using it as their main condiment. It can be recognized by its bright red