FabulousFusionFood's Sauce Recipes 4th Page

Five French mother sauces: Béchamel; Espagnole; Tomato; Veoluté and Hollandaise Five French mother sauces: Béchamel; Espagnole; Tomato; Veoluté
and Hollandaise
Welcome to FabulousFusionFood's Sauce Recipes Page — The recipes presented here are all for different kinds of sauces, whether sweet or savoury. In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture , and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'.


Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like béchamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces.

Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou 20 (c. 130 BCE). The 4th century CE De Re Coquinaria, a late Latin manuscript details a large number of ancient Roman sauces. The 12th Century Forme of Cury details a number of medieval sauces.

In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces — 'daughter sauces' or petites sauces — are based. Different sets and classifications of mother sauces have been proposed since at least the early 19th century.

Garum factory, Baelo Claudia, Spain. Garum factory, Baelo Claudia, Spain. with bottle of garum inset.
The most common list of mother sauces in current use is attributed to chef Auguste Escoffier and based on his seminal cookery book Le guide culinaire:
Béchamel sauce: White sauce, based on milk thickened with a white roux.
Espagnole sauce: Brown sauce based on a brown stock reduction, and thickened with a brown roux. Ingredients typically include roasted bones, bacon, and tomato (puréed or fresh).
Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth.
Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".
Hollandaise sauce: Warm emulsion of egg yolk, melted butter, and lemon juice or vinegar.

The original French editions of Le guide culinaire did not include Hollandaise as a grande sauce, but separately described mayonnaise — a cold emulsion of egg yolk with oil and vinegar—as a mother sauce for cold sauces; this was not included in the English edition.

Sauces are very extensive and include those sauces such as soy sauce, hot pepper sauces and Worcestershire sauces used to flavour other dishes. You have sauces such as gravies and sweet custards that are intended to be poured over other dishes. You have dipping sauces often used to accompany starters and snacks. There are also salsas, which, by definition are sauces (the same would be true of fresh Indian chatnis). Ketchups, derived from Indonesian Catsups are also sauces, as are various salad dressings.



The alphabetical list of all the sauce recipes on this site follows, (limited to 100 recipes per page). There are 1411 recipes in total:

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Chuletas al Limón
(Lemon Pork Chops)
     Origin: Colombia
Copadia Haedina Sive Agnina
(Choice Cuts of Kid or Lamb)
     Origin: Roman
Curry of Cod
     Origin: Britain
Chulitas de Cordero
(Spanish Lamb Cutlets)
     Origin: Spain
Coquilles Saint Jacques, sauce au
cidre

(Scallops in Cider Sauce)
     Origin: France
Curry Sauce
     Origin: Britain
Chyckenys in Caudel
(Chickens in Caudle)
     Origin: England
Corgimwch dell Patagonia
(Prawn Patagonia)
     Origin: Welsh (Patagonia)
Curry Tomato Sofrito
     Origin: Philippines
Chykenes in Grauey
(Chickens in Gravy)
     Origin: England
Cornish Clotted Cream
     Origin: England
Curryworst
     Origin: Germany
Chytni Betys
(Beetroot Chutney)
     Origin: Welsh
Cornish Fish Pie
     Origin: England
Cymas et Cauliculos
(Baby Greens in a Celery Mint Sauce)
     Origin: Roman
Cig oen bys a bawd gyda saws bara lawr
(Lamb Finger Food with Laverbread Sauce)
     Origin: Welsh
Créme Anglaise
     Origin: Britain
Cyw Iâr â Bwyd
Môr

(Chicken with Seafood)
     Origin: Welsh
Cig Oen Cymreig Gyda Saws Mafon
(Welsh Lamb with Raspberry Sauce)
     Origin: Welsh
Crab Sauce for Fish
     Origin: Britain
Cyw Iâr Buarth
(Farmyard Chicken)
     Origin: Welsh
Cig Oen Gyda Stwffin a Saws Bricyll
(Stuffed Lamb with Apricot Sauce)
     Origin: Welsh
Cranberry Cocktail Meatballs
     Origin: American
Cyw Iâr Glan Teifi
(Teifiside Chicken)
     Origin: Welsh
Çiokolatalı Sos
(Turkish Chocolate Sauce)
     Origin: Turkey
Cranberry Sauce
     Origin: American
Daging Bumbu Bali
     Origin: Indonesia
Circellos Isiciatos
(Round Sausage)
     Origin: Roman
Cream Béchamel Sauce
     Origin: Britain
Damson and Cobnut Mincemeat
     Origin: Britain
Citrus Chicken
     Origin: Aruba
Cream Schnitzel
     Origin: Germany
Dan Dan Noodles
     Origin: Fusion
Citrus Sauce for Fish
     Origin: Fusion
Creamed Ground Elder
     Origin: Britain
Daqoos
(Tomato, garlic and coriander sauce)
     Origin: UAE
Classic Crêpes Suzette
     Origin: France
Creamy Tomatillo Ranch Dressing
     Origin: America
Date Sauce
     Origin: Niger
Classic Tartar Sauce
     Origin: France
Crema Mexicana
     Origin: Mexico
Daylily Flower Lo Mein
     Origin: American
Clear Soup with Wakame
     Origin: Japan
Crème de Marrons
(Chestnut Cream)
     Origin: France
De Senapi
(Of Mustard)
     Origin: Roman
Cloveroot Syrup
     Origin: Britain
Cremes caramel au beurre sale
(Salted Butter Caramel Sauce)
     Origin: France
de Varenne White Sauce
     Origin: Britain
Coating Consistency White Sauce
     Origin: Britain
Crempog Cennin a Chaws Caerffili
(Leek and Caerphilly Cheese Pancakes)
     Origin: Welsh
Demi-glace
     Origin: France
Coca-Cola Glaze with Lime and Jalapeno
     Origin: American
Creole Mustard
     Origin: Louisiana
Dill Piccata Sauce
     Origin: France
Cochleas
(Snails)
     Origin: Roman
crêpes bretonnes au caramel au beurre
salé

(Breton pancakes with Salted Butter
Caramel)
     Origin: France
Dirty Fries
     Origin: American
Cochleas Assas
(Roast Snails)
     Origin: Roman
Crispy Pork Roast with Basil Sauce
     Origin: Germany
Djouka Fonio
     Origin: Mali
Coconut Cream
     Origin: India
Crockpot Chicken Chili
     Origin: American
Dock Flour Pizzoccheri
     Origin: Britain
Coconut Milk
     Origin: Africa
Crostata di Marmellata
(Italian Jam Tart)
     Origin: Italy
Dodra
(Nine-part Sauce)
     Origin: Roman
Cocos Penclawdd gyda Pasta Penne a
Saws Gwin gyda Garlleg Gwyllt a Bara
Lawr

(Penclawdd Cockles with Penne Pasta and
a Wild Garlic and Laverbread Wine
Sauce)
     Origin: Welsh
Crumbed Chicken with Green Mayonnaise
     Origin: Britain
Domestic Brown Sauce
     Origin: Britain
Cod à L'Indienne
     Origin: Britain
Cubed Chicken with Coffee Sauce
     Origin: Sao Tome
Dominica Spicy Guacamole
     Origin: Dominica
Cod with Mustard Sauce
     Origin: Scotland
Cucumeres rasos
(Cucumber Salad)
     Origin: Roman
Dominican Chimichurri Burgers
     Origin: Dominican Republic
Cod, Brown Butter Sauce, St George
Mushrooms and Sea Arrowgrass

     Origin: Britain
Cucurbitas Frictas
(Fried Gourds)
     Origin: Roman
Dominican Hot Pepper Sauce
     Origin: Dominica
Colonial Goose
     Origin: Ireland
Cumberland Sauce
     Origin: Britain
Dominican Sazón
     Origin: Dominican Republic
Colourful Vegetarian Kebabs
     Origin: Britain
Cumin Paste
     Origin: India
Dominican Sofrito
     Origin: Dominican Republic
Common Purslane Chimichurri
     Origin: Britain
Cuminatum in ostrea et conchylia
(Cumin Sauce for Shellfish)
     Origin: Roman
Domoda
     Origin: Gambia
Conchicla Commodiana
(Legumes à la Commodus)
     Origin: Roman
Cuminatum in ostrea et conchylia II
(Cumin-cinnamon Sauce for Shellfish)
     Origin: Roman
Dorade Braisé
(Braised Sea Bream)
     Origin: Togo
Conchicla cum faba
(Beans in the Pod with Cumin Sauce)
     Origin: Roman
Curaçao Sambal Tomat
(Tomato Sambal)
     Origin: Curacao
Doubanjiang
(Sichuan Chilli Bean Sauce)
     Origin: China
Conchiclatus Pullus vel Porcellus
(Chicken or Suckling Pig Stuffed with
Legumes)
     Origin: Roman
Curried Fireweed Shoots
     Origin: Canada
Dover Sole á la Meuniere
     Origin: France
Confit d'Algue
(Confit of Seaweed)
     Origin: France
Curried Lamb Chops
     Origin: Fusion
Congrejo al Coco
(Coconut Crab)
     Origin: Ecuador
Curry In a Hurry Base Curry Sauce
     Origin: Britain

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