Which of the following is NOT true regarding the kosher certification of sauces?

The statement that sauces are always kosher is not true. Kosher certification is contingent on a variety of factors, including the ingredients used and the process of production. Just because a sauce exists does not automatically mean it adheres to kosher standards; it must be specifically certified by a recognized authority. Various elements can render a sauce non-kosher, such as the use of kosher-incompatible ingredients or preparation in a facility that operates under non-kosher practices.

In contrast, sauces can indeed contain vinegar, as vinegar itself can be kosher if it is derived from kosher ingredients and produced according to kosher guidelines. The production of sauces in non-kosher facilities is also possible, indicating that kosher certification is necessary to ensure adherence to dietary laws. Furthermore, rabbinical supervision is essential for ensuring that all aspects of the sauce—ingredients, equipment, and production methods—meet the strict requirements of kosher law.