Peppercorn sauce classified as peppercorns, such as sansho. Peppercorn sauce may be used on dishes served at French bistros and restaurants. Some versions of "steak au poivre" use a peppercorn sauce in their preparation. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey. Peppercorn sauce Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process. Various types of
Soy sauce BC – 220 AD) and was listed in the bamboo slips found in the archaeological site Mawangdui (馬王堆). There are several precursors of soy sauce that are associated products with soy paste. Among them the earliest one is "Qingjiang" (清醬) that had appeared in AD 40 and was listed in "Simin Yueling" (). Others are "Jiangqing" (醬清), "Chizhi" (豉汁) and "Chiqing" (豉清) which are recorded in "Qimin Yaoshu" () in AD 540. By the time of the Song dynasty (960–1279 AD), the term "soy sauce" (醬油) had become the accepted name for the liquid condiment, which are documented in two