Sauce

Mojo de ajo is a garlic sauce that's popular in Mexico, Cuba, Chile, and many Caribbean and Latin American countries. It usually consists of olive oil, crushed garlic, salt, and lemon, orange, or lime juice. The ingredients are simply blended together until smooth and the sauce is ready to be consumed. It can be used to season yucca, tostones, chicken, steaks, vegetables, and just about anything else. In Mexico, mojo de ajo is typically used with a fish known as pejelagarto.

Mojo de ajo

Mole is a family of rich Mexican sauces and the national dish of the country. The base usually contains Mexican chile peppers which are ground in molcajete - a traditional mortar and pestle made of stone. Other ingredients may vary, so moles can contain vegetables, fruits, spices, herbs, nuts, seeds, masa cornmeal, bread, and even chocolate, which adds earthy notes to the spicier ingredients. Interestingly, the Aztecs called it molli, meaning concoction or mixture. The best-known mole is surely mole poblano, originating from Puebla. In Oaxaca, also known as &ldquo;land of the seven moles&rdquo;, one can find moles verdes (with cilantro), moles rojos (tomatoes, sesame seeds), moles negros (chiles, chocolate, nuts, dried fruits), manchamantel (tomatoes, pineapple, ancho chiles, cinnamon, bananas), orange-red moles (plantains), mole almendrado (almonds), and cacahuate (peanuts). The ingredients used in moles are always ground, blended, then simmered together, and once the rich sauce is done, it&rsquo;s traditionally served over poultry.

Mole

Mexico

Mole amarillo or yellow mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried chili peppers, annatto seeds, cinnamon, cloves, cumin, oregano, saffron, corn oil, garlic, onions, tomatoes, yellow tomatillos, the licorice-tasting hoja santa leaves, chicken stock, and masa harina or corn flour. Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole amarillo should be yellow in color, and it's typically served with potatoes, fish, mussels, chayote (Mexican squash), chicken, empanadas (with shredded chicken), and tamales. It can also be thinned into a broth with potatoes, beef, and green beans.

Mole amarillo

Mole blanco is a rare type of mole that is prepared for special events such as Easter or Christmas. Thick, nutty, and extremely creamy, the sauce consists of almonds, peanuts, pine nuts, Spanish almonds, garlic, onion, habanero peppers, and chicken broth. Its richness is a direct result of the blend of white pine nuts, almonds, peanuts, and coconut oil. Traditionally, mole blanco is presented with p&iacute;p&iacute; or chitap&iacute;, an edible flower growing on trees in Mixtec, Oaxaca. The sauce can be served with stuffed chile peppers, rabbit, or chicken dishes. In the past, mole blanco was prepared in a stone molcajete with a tejolote (Mexican mortar and pestle), but today's cooks are more likely to use a blender.

Mole blanco

Mole chichilo is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as chilhuacle chili peppers, ancho chili peppers, tomatoes, tomatillos, garlic, avocado leaves, cloves, cumin, beef stock, black peppercorns, corn tortillas or corn flour for thickening, allspice, lemon juice, and lard. Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole develops the consistency of liquid salsa, as this mole is not as thick as other moles. Once prepared, traditionally for special occasions, mole chichilo is served over beef and cooked vegetables, and it's often accompanied by rice and green string beans.

Mole chichilo

Mole coloradito is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as onions, celery, garlic, carrots, chili peppers, thyme, allspice, black peppercorns, cloves, cinnamon, tomatoes, marjoram, bread, raisins, cumin, sesame seeds, mashed sweet plantains, and dark chocolate. Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole coloradito should be brick-red in color, with spicy, smoky, tangy, and sweet flavors. This sauce is typically served with poultry.

Mole coloradito

This mole from Queretaro is traditionally made with pasilla and ancho chili peppers as key ingredients. Although there are a few versions, apart from chili peppers, it typically includes toasted tortillas, chicken stock, peanuts, onions, bolillo bread, walnuts, almonds, lard, chocolate, raisins, and dry-roasted tomatoes. It is enriched with a wide array of spices such as cumin, cloves, black pepper, allspice, and marjoram. Since Queretan mole is quite thick, it is usually spooned over chicken or turkey. When served, it is recommended to garnish this tasty mole with chopped coriander and nuts.

Mole de Queretaro

Mole manchamantel or tablecloth-stainer mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried ancho chili peppers, garlic, onions, pineapple, tomatoes, apples, pears, chorizo, peanuts, almonds, cloves, black peppercorns, cinnamon, oil, plantains, and chicken broth. Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole manchamantel should have sweet, spicy, and fruity flavors. It's often served with roasted chicken, pork, tortillas, rice, or used in tamales. The name tablecloth-stainer mole refers to the fact that any small spill will leave a lasting mark on the tablecloth or your clothes.

Mole manchamantel

Mole negro or black mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This is the most complex type of Mexican mole and it's usually made with ingredients such as hoja santa (aromatic, licorice-tasting herb), cinnamon, cumin, cloves, onions, garlic, dried chili peppers, cilantro, pumpkin and sesame seeds, dark chocolate, bread, and dried fruits. Once prepared, mole negro is always served over different foods and it's never eaten on its own.

Mole negro

The most popular mole sauce is mole poblano (also known as mole rojo or red mole), consisting of at least twenty ingredients, including the likes of cinnamon, black pepper, poblano chiles, cloves, anise seed, and chocolate. According to a popular legend, it was invented in the Mexican city of Puebla in the 16th century, when people in the Santa Rosa convent prepared a different version of the original Aztec sauce in order to show honor to a visiting bishop. However, it's also associated with Oaxaca and its seven famous moles. Some say that the secret to a good mole lies in the roasting of chile seeds that become charred and act as flavor bombs when blended in the sauce. Traditionally, this flavorful and spicy sauce is served over poultry dishes such as chicken enchiladas accompanied by rice on the side.

Mole Poblano

Mole zacatecano is a traditional sauce originating from Zacatecas. This mole is usually made with ingredients such as garlic, chipotle chili peppers, ancho chili peppers, pork shoulder, onions, cloves, black peppercorns, cinnamon, tomatoes, corn oil, tortillas, plantains, and brown sugar. Most households in Zacatecas have their own version of the sauce. Some of the ingredients are roasted, some are ground, and all of them are simmered until the mole develops a thick consistency. Once prepared, this meaty mole sauce is traditionally served with white rice on the side.

Mole zacatecano

Monkey gland is a traditional sauce. Although there are a few versions with variable ingredients, it's usually made with a combination of onions, garlic, ginger, tomato pur&eacute;e, mustard, Worcestershire sauce, fruit chutney, ketchup, red wine, black pepper, salt, and soy sauce. The onions, garlic, and ginger are fried in oil, then combined with the rest of the ingredients. This tangy sauce is traditionally served with steaks, hamburgers, pork ribs, chicken, or roast beef, and it's a staple of almost every steakhouse in the country.

Monkey Gland Sauce

Mujdei is the Romanian version of garlic sauce. It consists of garlic cloves, sunflower oil, pepper, and water. The cloves are mashed with other ingredients, and the sauce is then typically served with fish or fried potatoes. Mujdei can vary in texture from runny to thick. The name of this sauce is derived from must de ai, meaning must of garlic.

Mujdei

Thailand

Nam prik gaeng karee is the name for yellow Thai curry paste. Although there are variations, it's usually made with a combination of yellow chili peppers, shallots, galangal, garlic, lemongrass, cumin, coriander, cinnamon, shrimp paste, fish sauce, turmeric, white pepper, brown sugar, coconut milk, tomatoes, and lime juice. The ingredients are blended into a smooth paste, and the paste is then used to make yellow curry, which often contains beef, lamb, or chicken, potatoes, onions, and pineapple.

Nam prik gaeng karee

Panang curry paste is a type of Thai curry paste that is used as the base for Panang curry, a dish named after the island of Penang in Malaysia but widely popular in Thailand. This curry paste is known for its rich, savory, and slightly sweet flavor profile, distinguishing it from other Thai curries. The key ingredients in Panang curry paste include dried red chili peppers, which contribute to its mild to medium spiciness, along with lemongrass, galangal, garlic, shallots, coriander roots, makrut lime zest, cumin seeds, peanuts, and shrimp paste. The inclusion of ground peanuts in the paste gives Panang curry its signature nutty flavor and thicker consistency. Panang curry is typically prepared with meat, such as beef, chicken, or pork, and is less soupy than other Thai curries, served with a thicker sauce and often garnished with kaffir lime leaves and sliced red chilis.

Nam Prik Kaeng Phanaeng

Narsharab is a unique Azerbaijani sauce consisting of evaporated pomegranate juice that is combined with sugar and spices such as basil, cinnamon, coriander, salt, and ground black pepper. Its flavor is best described as tangy and sour. It is recommended to use narsharab with meat and fish dishes, but it can also be used as a marinade or as a dressing for various salads, while some people like to add the sauce into desserts.

Narsharab

Ngapi jet, meaning cooked fermented fish, is a traditional sauce that is widely consumed in Myanmar, especially throughout the central regions of the country. There are many versions of this sauce, but it typically consists of either whole fish ngapi (fermented and salted fish, usually catfish) cut into cubes or ngapi fish or shrimp paste cooked with ingredients such as shallots, tomatoes, dried shrimps, fresh chilis, fish sauce, turmeric, and salt. The ingredients are fried and then simmered to allow the water to evaporate and the oil to separate from the sauce. This pungent, curry-like dish is typically sprinkled with fresh coriander on top, and it is usually eaten with rice or vegetables (raw or cooked).

Ngapi jet

Italy

Olio e prezzemolo is a traditional uncooked Italian sauce (or condiment) hailing from Tuscany. It's usually made with a combination of extra-virgin olive oil, finely chopped parsley, lemon zest and juice, salt, and crushed black peppercorns. The parsley, lemon zest, crushed peppercorns, and olive oil are seasoned with salt and mixed, then left to sit for a few hours so that the flavors blend. The lemon juice is then stirred into the mixture, and the sauce is usually served with long pasta such as tagliatelle, fettuccine, spaghetti, or maltagliati. This sauce is never chilled, but it can be left out at room temperature. It's recommended to pair the sauce with an unoaked white wine such as Collio Friulano because the acidity of the wine will nicely complement the lemon.

Olio e prezzemolo

Pancetta all'aceto is a traditional Tuscan sauce originating from Mugello. It's made with finely minced pancetta that's cooked in garlic and red vinegar. This cucina povera sauce was originally prepared as a flavoring to polenta by carbonai, the charcoal makers of the Apennine Mountains. Pancetta all'acetto is always served piping hot, either on top of creamy polenta or as an accompaniment to slices of grilled polenta or boiled meat.

Pancetta all'aceto

Pear&agrave; is a traditional Veronese sauce dating back to the 14th century. The sauce is characterized by its thick texture and consists of bread crumbs, marrow, olive oil or butter, broth, grated Parmigiano-Reggiano, and ground pepper. Pear&agrave; is usually simmered over a low flame for two to three hours until it develops a rich aroma. It is often served as an accompaniment to boiled meat dishes. The name of the sauce is a Venetian word for pepper.