Portuguese sauce in Portuguese cuisine. In Argentina, "salsa portuguesa" refers to a cooked mixture of tomato, bell peppers and onions, used in Brazil as a "carne moída" or hot dog sauce. In Brazil the version consumed by itself is referred as "molho à campanha", named after the most traditional area of Rio Grande do Sul, a praîrie that is land of the Brazilian "gaúchos (the Brazilian version is always finely chopped and raw and generally includes also vinegar, olive oil, salt and "cheiro-verde"—very finely chopped parsley and welsh onions—or spice). Portuguese sauce Portuguese sauce can have two meanings, but both invariably refer
Vodka sauce Vodka sauce Vodka sauce is an American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy cream, which gives the sauce its distinctive orange coloration. It gained popularity in the 1970s, when a variation won a national recipe contest in Italy, although it may well have been a sauce before its popularization in the 1970s. It is a key ingredient in penne alla vodka. The vodka's function is, ostensibly, to release flavors in the tomato that are normally inaccessible; using alcoholic beverages for this purpose is common in Italian cooking, although usually accomplished with wine.