Tartare sauce. Mayonnaise with onions, herbs, chopped capers and pickles and gherkins (US: dill pickles) and mustard.
Velouté sauce. A creamy white sauce similar to béchamel in which the milk is replaced by white stock. It also refers to a soup based on velouté sauce, finished with egg yolks and cream.
"Green sauce." A piquant sauce made from large amounts of soft green herbs, such as parsley, mint or chives, mixed with olive oil, anchovy fillets, capers and vinegar.
Fish or shellfish stewed in coconut milk with palm oil, coriander (US: cilantro), ginger and ground shrimps in an earthenware pot.
