Difference between revisions of "Alternative:Sauces"
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| − | 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 [[ | + | '''Sauces''' are thickened liquid additions to a recipe, used to enhance the flavor or appearance, or to add moisture. In the 1800s, the [[Cuisine of France|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. |
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| + | 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|roux]] as the thickening agent. Roux itself is not really a sauce, as it would not be used alone. | ||
[[Image:Sauce boat.jpg|thumb|250px| A sauce boat]] | [[Image:Sauce boat.jpg|thumb|250px| A sauce boat]] | ||
==White milk-based sauces== | ==White milk-based sauces== | ||
| − | *[[ | + | *[[Alfredo Sauce|Alfredo Sauce]] |
| − | *[[ | + | *[[Béchamel Sauce|Béchamel Sauce]] |
| − | *[[ | + | *[[Cheese Sauce|Cheese Sauce]] |
| − | * [[ | + | * [[Sauce Mornay|Sauce Mornay]] |
| − | *[[ | + | *[[Vegetarian Gravy|Vegetarian "Bacon" Gravy]] |
| − | *[[ | + | *[[White Sauce|White Sauce]] |
==White stock-based sauces== | ==White stock-based sauces== | ||
| − | *[[ | + | *[[Velouté sauce|Velouté sauce]] |
==Brown sauces== | ==Brown sauces== | ||
| − | *[[ | + | *[[Espagnole Sauce|Espagnole Sauce]] |
| − | *[[ | + | *[[Ham sauce|Ham sauce]] |
| − | *[[ | + | *[[Mirepoix sauce|Mirepoix sauce]] |
| − | *[[ | + | *[[Mushroom sauce|Mushroom sauce]] |
| − | *[[ | + | *[[Neapolitan Sauce|Neapolitan Sauce]] |
| − | *[[ | + | *[[Roman Sauce|Roman Sauce]] |
==Egg-based emulsions== | ==Egg-based emulsions== | ||
| − | *[[ | + | *[[Béarnaise sauce|Béarnaise]] |
| − | **[[ | + | **[[Mock Béarnaise Sauce|Mock Béarnaise]] |
| − | *[[ | + | *[[Hollandaise|Hollandaise]] |
| − | *[[ | + | *[[Mayonnaise|Mayonnaise]] |
| − | *[[ | + | *[[Louis Dressing|Louis Dressing]] |
| − | *[[ | + | *[[Tartar Sauce|Tartar Sauce]] |
| − | *[[ | + | *[[Thousand Island Dressing|Thousand Island Dressing]] |
==Tomato-based sauces== | ==Tomato-based sauces== | ||
| − | *[[ | + | *[[Tomato Sauce|Tomato Sauce]] |
| − | *[[ | + | *[[Barbecue Sauce|Barbecue Sauce]] |
| − | *[[ | + | *[[Barbecue Sauce - Kansas City style|Barbecue Sauce - Kansas City style]] |
| − | *[[ | + | *[[Barbecue Sauce - Sweet|Barbecue Sauce - Sweet]] |
| − | *[[ | + | *[[Basic Indian Tomato Gravy|Basic Indian Tomato Gravy]] |
| − | *[[ | + | *[[JZ's Chicken Barbecue Sauce|JZ's Chicken Barbecue Sauce]] |
| − | *[[ | + | *[[Ketchup|Ketchup]] |
| − | *[[ | + | *[[Marinara Sauce|Marinara Sauce]] |
| − | *[[ | + | *[[Pico de Gallo|Pico de Gallo]] |
| − | *[[ | + | *[[Pizza Sauce|Pizza Sauce]] |
| − | *[[ | + | *[[Puttanesca Sauce (Vegan)|Puttanesca Sauce]] |
| − | *[[ | + | *[[Salsa|Salsa]] |
| − | *[[ | + | *[[Spaghetti Sauce|Spaghetti Sauce]] |
| − | *[[ | + | *[[Tomato Pasta|Tomato Pasta]] |
| − | *[[ | + | *[[Tomato Sauce Piquante|Tomato Sauce Piquante]] |
==Purees== | ==Purees== | ||
| − | *[[ | + | *[[Pesto|Pesto]] |
| − | *[[ | + | *[[Coconut Chutney|Coconut Chutney]] |
| − | *[[ | + | *[[English Field Bean Pate|English Field Bean Pate]] |
| − | *[[ | + | *[[Guacamole|Guacamole]] |
| − | *[[ | + | *[[Onion Chutney|Onion Chutney]] |
| − | *[[ | + | *[[Peanut Sauce|Peanut Sauce]] |
| − | *[[ | + | *[[Red Chile Sauce|Red Chile Sauce]] |
| − | *[[ | + | *[[Saus Kacang|Saus Kacang]] |
| − | *[[ | + | *[[Sriracha|Sriracha]] |
==Fermented sauces== | ==Fermented sauces== | ||
| − | *[[ | + | *[[Soy Sauce|Soy Sauce]] |
| − | *[[ | + | *[[Fish Sauce (Vegan)|Fish Sauce (Vegan)]] |
| − | *[[ | + | *[[Nước maøu|Nước maøu]] |
| − | *[[ | + | *[[Worcestershire Sauce|Worcestershire Sauce]] |
==Vinaigrettes== | ==Vinaigrettes== | ||
| − | *[[ | + | *[[Vinaigrette|Vinaigrette]] |
| − | *[[ | + | *[[Beurre Blanc|Beurre Blanc]] |
| − | *[[ | + | *[[Caramelized Sweet and Sour Onion Marmalade|Caramelized Sweet and Sour Onion Marmalade]] |
| − | *[[ | + | *[[Champagne Vinaigrette|Champagne Vinaigrette]] |
| − | *[[ | + | *[[French Dressing|French Dressing]] |
| − | *[[ | + | *[[Honey Mustard Salad Dressing|Honey Mustard Salad Dressing]] |
| − | *[[ | + | *[[Mango Atchar|Mango Atchar]] |
| − | *[[ | + | *[[Neapolitan anchovy sauce|Neapolitan Anchovy Sauce]] |
| − | *[[ | + | *[[Red Pepper and Goat Cheese sauce|Red Pepper and Goat Cheese sauce]] |
| − | *[[ | + | *[[Senf|Senf]] |
| − | *[[ | + | *[[Sweet and Sour|Sweet and Sour]] |
==Dessert sauces== | ==Dessert sauces== | ||
| − | *[[ | + | *[[Black Pepper Syrup|Black Pepper Syrup]] |
| − | *[[ | + | *[[Caramel Sauce|Caramel Sauce]] |
| − | *[[ | + | *[[Creme Anglaise|Creme Anglaise]] |
| − | *[[ | + | *[[Hot Fudge|Hot Fudge]] |
| − | *[[ | + | *[[Lemon Curd|Lemon Curd]] |
==See also== | ==See also== | ||
| − | *[[ | + | *[[Household Cyclopedia Sauces|Household Cyclopedia Sauces]] - a collection of Public Domain sauce recipes that need to be converted to the [[Policy/Recipe template|Recipe template]] |
| − | *[[ | + | *[[Spreads]] |
[[fr:Cuisine:Sauces]] | [[fr:Cuisine:Sauces]] | ||
| − | {{wikipedia|Sauce}} | + | {{wikipedia::|Sauce}} |
Latest revision as of 04:40, 15 May 2012
Sauces are thickened liquid additions to a recipe, used to enhance the flavor or appearance, 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
White milk-based sauces
White stock-based sauces
Brown sauces
Egg-based emulsions
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
Purees
- Pesto
- Coconut Chutney
- English Field Bean Pate
- Guacamole
- Onion Chutney
- Peanut Sauce
- Red Chile Sauce
- Saus Kacang
- Sriracha
Fermented sauces
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
Dessert sauces
See also
- Household Cyclopedia Sauces - a collection of Public Domain sauce recipes that need to be converted to the Recipe template
- Spreads
