>Would love recommendations for other sauces that allow me to squeeze a nationality of cuisine over my template to make it taste like that country's food (kinda

>Would love recommendations for other sauces that allow me to squeeze a nationality of cuisine over my template to make it taste like that country's food (kinda). Yeah I got you: We're going to use two different basic techniques. The first is extremely simple: throw everything into a blender and then blend until your desired consistency (normally smooth). Mexican: Combine tomatoes, jalapeños, cilantro, lime juice, and salt for a fresh salsa. Mediterranean: Blend olives, capers, lemon juice, and olive oil for a tapenade. South American: Mix parsley, garlic, vinegar, oil, and chili flakes for chimichurri. Greek: Yogurt, cucumber, garlic, lemon juice, and dill for tzatziki. Middle Eastern: Blend tahini, garlic, lemon juice, and water for a basic tahini sauce. Technique 2 is a little more complicated but once you get the hang of it trust me it's worth it. Call it stovetop simmering. In a saucepan, combine the base ingredients and bring to a simmer. Add primary flavor agents/spices and continue to simmer for the desired time until flavors meld. Adjust consistency if needed (e.g., with a slurry or additional liquid). Italian: Start with crushed tomatoes, add garlic, basil, and oregano for a marinara sauce. Chinese: Combine soy sauce, vinegar, sugar, garlic, and ginger; thicken with a cornstarch slurry for a basic stir-fry sauce. Indian: Start with tomatoes and onions, add garam masala, turmeric, and cumin for a basic curry sauce. French: Start with a roux (butter + flour), then add broth and reduce; season with herbs for a basic velouté. Thai: Coconut milk with red curry paste, simmer and season with fish sauce and sugar for a basic Thai curry.