FabulousFusionFood's Sauce Recipes 4th Page

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.

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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