Scribd
Upload
2K views2 pages

Lechon Sauce Is Also Known As Liver Sauce or

The document describes several types of sauces that are commonly used in Filipino cuisine and around the world. Lechon sauce is a sweet and tangy brown sauce used with roasted pork. Gravy is made from meat juices and thickened with flour or cornstarch. Tomato sauce refers broadly to sauces made primarily from tomatoes. Bechamel sauce, also known as white sauce, is a roux-based sauce made with milk. Oyster sauce is a dark brown condiment made from oysters, sugar, salt and water thickened with cornstarch.

Uploaded by

Anonymous dl
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
2K views2 pages

Lechon Sauce Is Also Known As Liver Sauce or

The document describes several types of sauces that are commonly used in Filipino cuisine and around the world. Lechon sauce is a sweet and tangy brown sauce used with roasted pork. Gravy is made from meat juices and thickened with flour or cornstarch. Tomato sauce refers broadly to sauces made primarily from tomatoes. Bechamel sauce, also known as white sauce, is a roux-based sauce made with milk. Oyster sauce is a dark brown condiment made from oysters, sugar, salt and water thickened with cornstarch.

Uploaded by

Anonymous dl
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Lechon sauce is also known as liver sauce or

breadcrumb sauce made out of ground liver or


liver pâté, vinegar, sugar, and spices. A sweet,
tangy light-brown sauce used in roasts and the
pork dish called lechon.

Gravy is a sauce often made from the juices of


meats that run naturally during cooking and
thickened with wheat flour or cornstarch for
added texture.

Tomato sauce (also known as Neapolitan


sauce, or salsa di pomodoro in Italian) can
refer to a large number of different sauces
made primarily from tomatoes, usually to be
served as part of a dish, rather than as
a condiment.

Béchamel sauce also known as white sauce,


is made from a white roux (butter and flour)
and milk.

Oyster sauce describes a number of sauces


made by cooking oysters. The most common
in modern use is a viscous dark
brown condiment made
from oyster extracts, sugar, salt and water
thickened with corn starch.
Sweet and sour is a very popular sauce
in Filipino cuisine, with many different ways to
make it. This recipe is the style that would be
found in a Filipino restaurant, with a red
ketchup base.

Chili sauce is a condiment prepared with chili


peppers and sometimes red tomato as
primary ingredients. Chili sauce may
be hot, sweet or a combination thereof, and
may differ from hot sauce in that many sweet
or mild varieties exist, which is typically
lacking in hot sauces.

A Sour Dipping Sauce is used commonly in


chicharon and in other Filipino food. This
adds a distinct flavor that enhances the food
paired with it.

Vinaigrette is made by mixing an oil with


something acidic such as vinegar or lemon
juice. The mixture can be enhanced with salt,
herbs and/or spices.

Plum sauce is a viscous, light brown sweet


and sour condiment. It is used in Filipino
cuisine as a dip for deep-fried dishes, such
as spring rolls, egg rolls, noodles, and
deep-fried chicken balls as well as for roast
duck.

You might also like