About Sauce

Hundreds of Kinds of Sauces

Restaurant Style Sauces

About Sauce - General

There are hot sauces, barbecue sauces, grilling sauces, glazes, pasta sauces, of all kinds, dessert sauces, dipping sauces and gravies and dressings to accompany every conceivable food known to man.

Sauces are an essential element in cuisines all over the world.

To put it another way, I think the McIlhenny Company that makes Tabasco Sauce with that small hole in the bottle does so for a good reason.

For me, sauces should be kept simple to reveal the splendid flavors of each ingredient meant to delight, nourish and be enjoyed often.

I love almost all sauces that meet this simple rule: they must enhance the food and overall dining experience through added flavors, moisture and visual appeal.

In formal cooking, there were originally only four "mother" sauces. These were the sauces from which all others were made.

Allemande, (based on stock with egg yolk & lemon juice, now replaced with Hollandaise
Mayonnaise (both emulsified sauces based on eggs)
Béchamel, (Bechamel Sauce) (based on flour and milk)
Velouté (based on a light broth, fish, chicken or veal)
Espagnole. (based on brown stock, beef)

Tomato sauce was added to the originals in the early 20th century.

(Hot sauces need to be discussed as a separate subject. There are hundreds of such "sauces.")

About Sauce - Examples

White Sauces Mushroom sauce Sauce Allemande Sauce Américaine Sauce Suprême	Brown Sauces Bordelaise Bourguignonne Sauce Robert	Béchamel Family Béchamel Mornay sauce	Emulsified Sauces Béarnaise sauce Hollandaise sauce Mayonnaise
Butter Sauces Beurre Blanc Café de Paris	Sweet Sauces Butterscotch Chocolate/fudge Custard	Fruit Sauces Applesauce Cranberry sauce	Chopped Fresh Ingredients Salsa cruda Salsa verde
Hot Sauces Datil Pepper sauce Chili sauce Tabasco sauce	Prepared Sauces Black bean sauce Duck sauce Hoisin sauce Oyster sauce Soy Sauce	Cooked Sauces Lobster sauce Sweet & Sour Teriyaki sauce	Other Sauces BBQ sauces Mole sauce Tomato sauces