so i cook n use soy sauce as my base with my foods cause it works so well can make alot of diff sauces with it but its getting old
what other liquid sauce additive can be used as abase in many recipes? White wine vinega? Rice vinegar?

pretty much anything can, wines and stocks are common bases. anything with flavor.

maybe something different,
I like to use 1 cup of chicken stock with 2 tbsp soy sauce/tamari sauce, 1 1/2 tbsp of sugar and some garlic,
its a nice light sweet flavor.
similar to tempura sauce but with out the mirin

sounds like you love your salty stuff.

have u ever trying to make a any reductions ?

really depends what you are cooking.

balsamic reduction is the stuff of dreams

clam sauce: lightly sautéed garlic and clam juice reduced to about 1/2. then add some heavy cream or half & half, minced clams, and a splash of vermouth. heat just until hot. lmk if you want the exact recipe. its really good on pasta or anything else. tons of flavor.

This post was edited by NatureNames on Nov 15 2013 05:50pm

I like using pork or chicken stock for a base.
Bacon fat is a good one...

milk is good too if you want a creamy dish and you know how to season it right..