Salsa gustoza is a sauce of mayonnaise with chopped gherkins (US: dill pickles) and capers, onions and chillies, and served with cold meats and fish.
Hollandaise sauce. A sauce similar to béarnaise sauce made with butter, egg yolks, lemon juice, cayenne pepper and usually white wine and vinegar.
Hollandaise sauce. A sauce similar to béarnaise sauce made with butter, egg yolks, lemon juice, cayenne pepper and usually white wine and vinegar.
A red sauce made with tomatoes, onions and red peppers (US: sweet peppers) with chillis, traditionally served with boiled meats, including bollito misto.
Salsa secca, "dry sauce", is a sauce of tomatoes cooked down until it is very thick and concentrated. It is used as tomato ketchup is used.
"Green sauce." A piquant cold sauce made from large amounts of soft green herbs, such as parsley, mint or chives, mixed with good quality extra virgin olive oil, garlic, anchovy fillets, capers and vinegar. Francesco Mariani of the rightly renowned "Checchino dal 1887" in Testaccio in Rome includes giardiniera sotto aceto in his salsa verde.
