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 Some make black bean soy sauce, which is very widely used in Chinese and Oriental cooking as an excellent flavor enhancer. In Thailand, soy sauce is called "sii-íu" (). "Sii-íu kǎao" (, "white soy sauce") is used as regular soy sauce in Thai cuisine, while "sii-íu dam" (, "black soy sauce") is used primarily for colour. Another darker-coloured variety, "sii-íu wǎan" (, "sweet soy sauce") is used for dipping sauces. "Sɔ́ɔt prung rót" (, "seasoning sauce") is also commonly used in modern Thai cuisine. In Vietnam, Chinese-style soy sauce is called "xì dầu" (derived from the Cantonese name 豉油) or