Diffirent
Types of
Sauce
Mother Sauces
Béchamel Sauce Velouté Sauce Espagnole or
Brown Sauce
Demi-glace Tomato Sauce
Hollandaise Sauce
Bechamel Sauce
"Bechamel was originally
known as Salsa Cola or
Colleta, meaning "glue
sauce," due to its thick and
sticky consistency". The
creamy sauce is made with
butter, flour, hot milk, white
pepper, and salt and is the
base for comfort food dishes
like Macaroni and Cheese and
classic potato gratin.
Veloute sauce
Known as a dairy-free version of
béchamel, velouté is a French
word meaning velvet. Velouté is a
light stock that comes from the
unroasted bones of chicken, fish,
or veal.
Espagnole sauce
Also known as brown sauce,
Espagnole is made from a brown
stock. Brown roux, mirepoix, and
tomato puree are often added to
this rich, full-bodied sauce.
Demi-Glass
Demi-glace is an incredibly rich,
thick sauce that's made from
reducing brown (veal or beef,
traditionally) stock and red wine or
Espagnole sauce down to an almost
syrup consistency. It's commonly
used as a stand-alone sauce in
classic dishes or as a base for other
sauces.
Tomato sauce
Tomato sauce can refer to many
different sauces made primarily from
tomatoes, usually to be served as part
of a dish, rather than as a condiment.
Tomato sauces are common for meat
and vegetables, but they are perhaps
best known as bases for sauces for
Mexican salsas and Italian pasta
dishes
Hollandaise sauce
Hollandaise is a French word that
means, “Dutch style,” which
reflects the importance of butter in
Dutch cooking.
Made with egg yolks and clarified
butter, hollandaise sauce is often
used as a topping.
Other Sauces
Hot sauce
Hot sauce is a type of condiment,
seasoning, or salsa made from
chili peppers and other
ingredients. Many commercial
varieties of mass-produced hot
sauce exist.
Mayonnaise sauce
Mayonnaise is an emulsion of oil, egg
yolk, and an acid, either vinegar or
lemon juice; there are many variants
using additional flavorings. The color
varies from near-white to pale yellow,
and its texture from a light cream to a
thick gel.
Marinara sauce
Marinara sauce is a tomato sauce
usually made with tomatoes,
garlic, herbs, and onions.
Variations include capers, olives,
spices, and a dash of wine.
Barbeque Sauce
Barbecue sauce is a sauce used
as a marinade, basting,
condiment, or topping for meat
cooked in the barbecue cooking
style, including pork or beef ribs
and chicken.
Teriyaki sauce
Teriyaki is a thick brown sauce
made primarily from soy sauce,
mirin, sugar and sake.
Balsamic sauce
Balsamic vinegar is a dark,
concentrated, intensely flavoured
vinegar originating in Modena, Italy,
made wholly or partially from grape
must: freshly crushed grape juice with
all the skins, seeds and stems.
Pesto sauce
Pesto is a paste that traditionally
consists of crushed garlic,
European pine nuts, coarse salt,
basil leaves, and hard cheese such
as Parmigiano-Reggiano or
Pecorino Sardo, all blended with
olive oil. It originated in Genoa,
the capital city of Liguria, Italy.
Alfredo sauce
Alfredo sauce is a rich and
creamy white sauce that is most
often paired with fettuccine
noodles.
Vodka sauce
It has a distinct reddish-pink color
that is caused by the alcohol in
vodka interacting with the acidity
of the tomatoes. It is both creamy
and tangy, making it a good
alternative to alfredo and
marinara sauce.
Pomodoro sauce
Pasta al pomodoro is an Italian
food typically prepared with
pasta, olive oil, fresh tomatoes,
basil, and various other fresh
ingredients. It is intended to be a
quick and light dish, rather than a
dish in a heavy sauce. Pomodoro
means "tomato" in Italian.
Bolognese sauce
Bolognese sauce is a meat-based
sauce in Italian cuisine, typical of
the city of Bologna. It is
customarily used to dress
tagliatelle al ragù and to prepare
lasagne alla bolognese.
Soy sauce
Soy sauce is a liquid condiment of
Chinese origin, traditionally made
from a fermented paste of
soybeans, roasted grain, brine,
and Aspergillus oryzae or
Aspergillus sojae molds. It is
recognized for its pronounced
umami taste.
Chimichurri sauce
Chimichurri is an uncooked sauce used
as an ingredient in cooking and as a
table condiment for grilled meat. Found
originally in Argentinian and Uruguayan
cuisines, it has become widely adopted
in most of Latin America. The sauce
comes in green and red varieties
Romesco sauce
Romesco is a tomato-based sauce
that originated from Valls,
province of Tarragona, in
Catalonia, Spain. The fishermen in
this area made this sauce to be
eaten with fish
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