Sauces
In Tunisian cuisine, there are no sauces as in classic French cuisine, such as sauce béarnaise, sauce anglaise, sauce allemande or sauce hollandaise. Tunisian sauces, which are closer to spicy broths, are an integral part of the dish. Otherwise olive oils are often used as sauces, such as with the Tuna Fricassee.
This said, harissa or hrissa is often said to be a Tunisian sauce, but it is better described as an ingredient of Tunisian cooking or a seasoning. Harissa is made of red chili, garlic, salt, cumin, coriander, olive oil, and sometimes also caraway or mint.
Two Tunisian sauces deserve mentioning: the Kerkennaise sauce and the Mloukhia. The first is made of capers, olive oil, tomato, scallions, coriander, caraway, cumin, parsley, garlic, white vinegar and paprika. The later is a dark green sauce served with shredded lamb or beef.
Read more about this topic: Tunisian Cuisine
Famous quotes containing the word sauces:
“My grandmother stood among her kettles and ladles.
Smiling, in faulty grammar,
She praised my fortune and urged my lofty career.
So to please her I studied—but I will remember always
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All the wild sauces of the brimming year.”
—Mary Oliver (b. 1935)