20 Sauce Varieties

These are various types of sauces in glass served with the food.

Sauces are thickened liquids that are used to give a meal more richness, taste, and wetness. Sauces and gravies are frequently used to enhance drier meals, such as grilled meats, roasts, or meatloaf. A liquid, thickener, and numerous flavorings and spices are usually found in sauces.

To avoid lumps, adding thickeners to sauces typically necessitates a slow, continuous whipping method. All thickeners must come to a boil after being successfully introduced to the liquid before reaching their maximum thickening and holding capability.

Much of the taste comes from the basic stock or liquid used to make a sauce. Adding wine, vinegar, lemon juice, spices, herbs, cheese, and decreasing the sauce to concentrate its taste are all options for boosting flavor.

Wine, as well as acids like lemon juice and vinegar, are frequently used in sauces. Seasonings like salt, pepper, and cayenne pepper are also used to change the flavor of a sauce. Cheese and other additives may transform a dull béchamel sauce into a spicy cheese sauce.

There are five mother sauces, from which smaller little sauces are usually produced.

1. Béchamel Sauce

Because it does not need producing stock, Béchamel sauce is arguably the easiest of the mother sauces. You can prepare a basic béchamel with only milk, flour, and butter.

A basic white roux is used to thicken boiling milk to make béchamel. After that, the sauce is seasoned with onion, nutmeg, and cloves before being cooked until it is creamy and silky smooth.

Béchamel is a versatile sauce that may be used in baked pasta dishes like lasagna as well as casseroles. However, it’s also the foundation for many white sauces, cream sauces, and cheese-based sauces. Here are a few examples of béchamel-based little sauces:

· Cream Sauce

The basic white sauce, commonly known as béchamel, is used in a wide range of foods and also serves as the foundation for many additional sauces. It’s simple to create and only requires a few common ingredients that you probably already have on hand. This medium white sauce may be poured over veggies or biscuits as a simple gravy with a bit more salt. You may also adjust the thickness to suit whatever meal you’re preparing.

· Mornay Sauce

Mornay sauce is a traditional béchamel sauce with Gruyère cheese and, occasionally, Parmesan. It’s the perfect complement to eggs—eggs Mornay, a French staple, is just a variant on Eggs Benedict cooked with Mornay sauce instead of hollandaise.

· Mustard Sauce

Mustard-based barbecue sauces originated in the Carolinas and Georgia, and are ideal for pork, whether it’s a whole hog, pork shoulder, or barbecue ribs. These sauces not only provide a savory, tart taste to barbecue, but they’re also delicious on a variety of other meals that you grill or smoke. When cooking burgers, poultry, or pork chops, use a mustard sauce. A mustard sauce is a nice change of pace from the usual tomato-based barbecue sauces.

2. Velouté Sauce

Another basic mother sauce is velouté, which is produced by thickening white stock with a roux and then boiling it for a bit. The most frequent form is chicken velouté, which is cooked with chicken stock, although there is also veal velouté and fish velouté.

Each velouté serves as the foundation for its own secondary mother sauce. The Supreme Sauce, for example, is made from chicken velouté enriched with cream. The Allemande Sauce is made from veal velouté thickened with cream and egg yolks. The White Wine Sauce is made with fish velouté, white wine, and heavy cream. Some sauces that can be made from the velouté mother sauce include:

· Normandy Sauce

Normandy sauce is a traditional fish and seafood sauce. It’s also known as sauce Normande or Normande sauce. It’s produced by seasoning a fish velouté with sliced mushrooms and thickening it with a liaison, which is a combination of egg yolks and heavy cream.

Fish, shellfish, and fettuccine meals may all benefit from the Normandy sauce. It’s also delicious with veggies.

· Hungarian Sauce

Green peppers, tomatoes, onions, sour cream, and paprika are combined in this one-pot classic Hungarian chicken meal for chicken paprikash (also known as chicken paprika). The sauce comes together fast, especially if the veggies are prepared ahead of time.

· Aurora Sauce

Aurora sauce is a rich tomato sauce that goes well with eggs, vegetables, fish, poultry, and pasta. It’s produced by combining tomato purée with a basic béchamel or velouté sauce, as well as compound sauces like suprême or Allemande (German) sauce.

The sauce is also known as Aurore, which derives from the French word for “sunrise” and refers to the beautiful pinkish-red hue that results from combining the tomato product with a classic French sauce of your choice.

3. Espagnole Sauce

The Espagnole sauce, commonly known as Brown Sauce, is a more complicated version of the mother sauce. Brown stock is thickened with a roux to make Espagnole. It’s akin to a velouté in that way. On the other hand, Espagnole is created with tomato purée and mirepoix for a richer color and flavor. Furthermore, the brown stock is created from bones that have been roasted beforehand to give color and flavor.

Espagnole is usually developed further to make a demi-glace, a rich, highly delicious sauce that serves as the foundation for numerous tiny sauces. A demi-glace is made by reducing a combination of half Espagnole and half brown stock by half.

You might save time by skipping the demi-glace stage and making the tiny sauces straight from the Espagnole. You’ll sacrifice some taste and body in the process, but you’ll save time. Here are a few examples of Espagnole-based little sauces:

· Robert Sauce

The completed brown mustard sauce Robert sauce is produced with mustard, onions, and white wine cooked in a basic demi-glace. The French sauce goes well with grilled pork and other meat dishes, but it also goes well with roasted vegetables. This is a compound sauce, which means that one of the components is a mother sauce.

· Lyonnaise Sauce

The Lyonnaise Sauce is a completed sauce created with onions, white wine vinegar, and a basic demi-glace. Roasted meats, poultry meals, grilled pork, and grilled sausages go nicely with it. It’s also delicious served over mashed potatoes. Traditionally, the sauce would be strained before serving, but for a more rustic look, leave the onions in when serving.

· Port Wine Sauce

Port is a wine made with a sweet taste that is frequently served as a dessert wine. A nutty taste is imparted by Aging in oak barrels, and these complex features combine to make it an excellent wine for creating sauces.

Adding port wine to a basic demi-glace is the easiest way to produce a port wine sauce. It’s a fantastic complement to roasts and steaks.

It’s generally a great idea to use a wine that you’d be happy to drink when cooking with it. In general, you should purchase the highest-quality wine you can.

See more of this: What Sauces, Dressings and Dips Go With BroccoliWhat Sauce Goes with Strawberries | Foods Similar to Applesauce | Best Canned Enchilada Sauce | Best Jarred Marinara Sauce | Marinara vs. Pizza Sauce |

4. Hollandaise Sauce

Due to a liquid and a thickening agent, as well as flavorings, Hollandaise sauce differs from the mother sauces we’ve discussed thus far. It is produced by slowly whisking clarified butter into heated egg yolks to create a tangy, buttery sauce. The clarified butter is the liquid, while the egg yolks are the thickening agent.

Hollandaise is an emulsified sauce; thus, we use clarified butter instead of whole butter, which includes water and milk particles and can disrupt the emulsion. Because clarified butter is made up entirely of butterfat, it aids in the stability of the emulsion.

The sauce may be served on its own, but it’s especially good with fish, veggies, and eggs. However, hollandaise may also be used to make a variety of tiny sauces, such as:

· Choron Sauce

Choron sauce is a tomato paste-based variant of the classic Béarnaise sauce. Choron sauce, like Béarnaise, is generally served with grilled steak. It goes well with eggs, poultry, fish, and veggies. It’s also known as Béarnaise tomatée sauce.

At its most basic level, Choron sauce is analogous to making Russian dressing by combining ketchup and mayonnaise, except it’s served warm. The tomatoes give the sauce a pleasant undertone. The shape of the extra tomatoes varies depending on the recipe or your preferences.

· Dijon Sauce

This Dijon sauce is a simple variant of hollandaise sauce that is produced by mixing Dijon mustard into a standard Hollandaise sauce. The mustard adds a lovely pungency to the Hollandaise sauce. This buttery, tangy sauce goes well with vegetables, seafood, and grilled chicken.

· Maltaise Sauce

The Maltaise Sauce is a traditional sauce produced by combining blood orange juice with a standard Hollandaise sauce. It’s acidic and sweeter than a conventional Hollandaise sauce. Traditionally, the Maltaise sauce is served with broccoli or asparagus.

5. Classic Tomate Sauce

The original Tomate sauce is the fifth mother sauce. This sauce is similar to the classic tomato sauce we use on pasta and pizza, but it has a lot more taste and needs a few more steps to prepare.

We begin with rendering salt pork, followed by sautéing aromatic veggies. Then we add tomatoes, stock, and a ham bone and cook it for a couple of hours in the oven. Cooking the sauce in the oven ensures that it is uniformly heated and does not scorch.

The tomate sauce was thickened with roux in the past, and some chefs still do so today. The tomatoes, on the other hand, are sufficient to thicken the sauce. Here are a few variations on the standard tomato sauce:

· Creole Sauce

Creole sauce is a fiery tomato sauce seasoned with cayenne pepper and mixed with sautéed onions, garlic, and green peppers.

· Portuguese Sauce

The Portuguese sauce consists of sautéed onions, tomato concassé, garlic, and parsley in a robust tomato sauce. Tomato concassé is a fancy culinary phrase that refers to peeled, seeded, and coarsely cut tomatoes.

· Provençale Sauce

The traditional Provence tomato sauce is created with sautéed onions, capers, olives, garlic, and herbes de Provence, giving it a distinct Mediterranean flavor. Poultry, meat, and fish are all served with the sauce.

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