Cookbook:Sauces

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Cookbook | Recipes

Sauces are thickened liquid additions to a recipe, used to enhance the flavor or apperance, or to add moisture. In the 1800s, the French chefs Antonin Carême and Auguste Escoffier developed a systematic categorization of sauces, based on five "mother sauces". All sauces were considered to be a variation of one of these sauces. As other cuisines and ingredients have become more common to world cuisine, the number of mother sauces and sauce families has expanded slightly, but most sauces can be seen as a variation or adaptation of a few basics.

The sauces below are grouped by their family. The first five groups are the traditional sauce families, with the modern additions following. Except for the Dessert family, the top sauce in each family is that family's "mother sauce". Many of the mother sauces use a roux as the thickening agent. Roux itself is not really a sauce, as it would not be used alone.

Contents 1 White milk-based sauces 2 White stock-based sauces 3 Brown sauces 4 Egg-based emulsions 5 Tomato-based sauces 6 Purees 7 Fermented sauces 8 Vinaigrettes 9 Dessert sauces 10 See also

[edit] White milk-based sauces

• Alfredo Sauce
• Béchamel Sauce
• Cheese Sauce
• Sauce Mornay
• Vegetarian "Bacon" Gravy
• White Sauce

[edit] White stock-based sauces

• Velouté sauce

[edit] Brown sauces

• Espagnole Sauce
• Ham sauce
• Mirepoix sauce
• Mushroom sauce
• Neapolitan Sauce
• Roman Sauce

[edit] Egg-based emulsions

• Béarnaise
  • Mock Béarnaise
• Hollandaise
• Mayonnaise
• Louis Dressing
• Tartar Sauce
• Thousand Island

[edit] Tomato-based sauces

• Tomato Sauce
• Barbecue Sauce
• Barbecue Sauce - Kansas City style
• Barbecue Sauce - Sweet
• Basic Indian Tomato Gravy
• JZ's Chicken Barbecue Sauce
• Ketchup
• Marinara Sauce
• Pico de Gallo
• Pizza Sauce
• Puttanesca Sauce
• Salsa
• Spaghetti Sauce
• Tomato Pasta
• Tomato Sauce Piquante

[edit] Purees

• Pesto
• Coconut Chutney
• English Field Bean Pate
• Guacamole
• Onion Chutney
• Peanut Sauce
• Red Chile Sauce
• Saus Kacang
• Sriracha

[edit] Fermented sauces

• Soy Sauce
• Fish Sauce (Vegan)
• Nước maøu

[edit] Vinaigrettes

• Vinaigrette
• Beurre Blanc
• Caramelized Sweet and Sour Onion Marmalade
• Champagne Vinaigrette
• French Dressing
• Honey Mustard Salad Dressing
• Mango Atchar
• Neapolitan Anchovy Sauce
• Red Pepper and Goat Cheese sauce
• Senf
• Sweet and Sour

[edit] Dessert sauces

• Black Pepper Syrup
• Caramel Sauce
• Creme Anglaise
• Hot Fudge
• Lemon Curd

[edit] See also

• Household Cyclopedia Sauces - a collection of Public Domain sauce recipes that need to be converted to the Recipe template
• Cookbook:Spreads

Wikipedia has related information at Sauce