FabulousFusionFood's Sauce Recipes 8th 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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Kaluun iyo Bariis
(Spicy Fish Sauce with Rice)
     Origin: Somalia
Langoustes grillées sauce antillaise
(Grilled Spiny Lobster with Antillean
Sauce)
     Origin: Saint-Martin
Maffi Gumbo
(Okra Sauce)
     Origin: Guinea
Kari Velouté
(French Curry Sauce)
     Origin: France
Lao Tam Som
(Lao Green Papaya Salad)
     Origin: Laos
Makhan Chicken
     Origin: India
Kartopliana Nachynka
(Potato and Cheese Filling For Vareniki)
     Origin: Ukraine
Lasary Citron
(Lemon Condiment)
     Origin: Reunion
Makhni Curry Sauce
     Origin: India
Kartopliana Nachynka II
(Potato and Cheese Filling For Vareniki
II)
     Origin: Ukraine
Laumproys in Galyntyne
(Lampreys in Galingale Sauce)
     Origin: England
Malai Curry Sauce
     Origin: India
Kashmiri Masala
     Origin: Britain
Lavender Vinegar II
     Origin: Britain
Mallow Leaf Peanut Sauce
     Origin: Fusion
Kasundi
     Origin: Bangladesh
Leche Lumbard
(Lombardy Cream)
     Origin: England
Malpua with Rabri
(Indian Pancakes with Saffron and
Rosewater Cream)
     Origin: India
Kasundi 2
(Bengali Mustard Sauce)
     Origin: India
Leftovers Lamb Ragu
     Origin: Britain
Maltese Sauce
     Origin: Malta
Katsu Chicken with Curry Sauce
     Origin: Australia
Lemon Balm Vinaigrette
     Origin: Britain
Malva Pudding
     Origin: South Africa
Kecap Manis
     Origin: Indonesia
Lemongrass Curry
     Origin: Cambodia
Mambá
(Spicy Peanut Butter)
     Origin: Dominican Republic
Kenyan Chilli Tomato Sauce
     Origin: Kenya
Lentil Or Potato Tempering
     Origin: India
Mango Atchar
     Origin: South Africa
Khoreshte Kalal
(Lamb Stew with Barberry Sauce)
     Origin: Iran
Leporem Farsilem
(Stuffed Hare)
     Origin: Roman
Mango Coulis
     Origin: French Guiana
Kibbeh
     Origin: Lebanon
Leporem Farsum
(Stuffed Hare)
     Origin: Roman
Mango Sauce
     Origin: Nigeria
Kissra be Omregayga
     Origin: Sudan
Leporem Isiciatum
(Hare Forcemeat)
     Origin: Roman
Mangoes with Sticky Coconut Rice
     Origin: Brunei
Koeksisters II
     Origin: South Africa
Leporem Madidum
(Soaked Hare)
     Origin: Roman
Marinade Verte
(Green Seasoning)
     Origin: Saint Barthelemy
Konkoé Turé Gbéli
(Smoked Catfish Stew with Vegetables)
     Origin: Guinea
Leporem Pipere
(Hare Sprinkled with Dry Pepper)
     Origin: Roman
Marinade Verte
(Green Seasoning)
     Origin: Saint-Martin
Korma Masala
     Origin: India
Lepores
(Hare in Sweet Sauce)
     Origin: Roman
Marinade Verte
(Green Seasoning)
     Origin: Sint Maarten
Kotmis Satsivi
(Roast Chicken with Walnut Sauce)
     Origin: Georgia
Leporis Conditura
(Seasoning for Hare)
     Origin: Roman
Marinara Sauce
     Origin: Italy
Kouti
(Cassava Croquettes)
     Origin: Guinea
Ling Fillets with Parsley and Tomato
Pesto

     Origin: Britain
Marshmallow Creme
     Origin: American
Kpakpo Shito
(Fresh Shitor)
     Origin: Ghana
Liquamen ex Piris
(A Liquamen from Pears)
     Origin: Roman
Masala Raita
     Origin: India
Krea Tarikhera
(Ham in Red Wine Sauce)
     Origin: Roman
Liver and Onion Kebabs
     Origin: Britain
Masked Eggs with Asparagus
     Origin: England
Kuchela
     Origin: Trinidad
Llwynau Cig Oen Rhost
(Roast Saddle of Welsh Lamb)
     Origin: Welsh
Massaman Curry Paste
     Origin: Thailand
Kuddelfleck
(Tripe)
     Origin: Luxembourg
Lobster Sauce for Fish
     Origin: Britain
Mauritian Mayonnaise
     Origin: Mauritius
Lactucas
(Lettuce)
     Origin: Roman
Locusta Elixa cum Cuminato
(Boiled Lobster with Cumin Sauce)
     Origin: Roman
Mayiritsa
(Easter Soup)
     Origin: Greece
Lahm bi Agine Mankoushe
(Lebanese Lamb Pizza)
     Origin: Lebanon
Locustam et Scillas
(Lobsters and Prawns)
     Origin: Roman
Mayonaise Sauce
     Origin: Britain
Lamb Chops with Pepper Sauce
     Origin: Britain
Locustas Assas sic Facies
(Roast Lobster is Made Thus)
     Origin: Roman
Mayonnaise
     Origin: France
Lamb doner
     Origin: Britain
Lombo Enrolado
(Stuffed and Rolled Pork Loin)
     Origin: Brazil
Mayonnaise Collée
     Origin: France
Lamb Koftas
     Origin: North Africa
Loubia bil Luz
(Green Beans with Almonds)
     Origin: Algeria
Mayonnaise Sauce
     Origin: France
Lamb Noisettes with Bilberries
     Origin: Britain
Lourenço Marques Prawns
     Origin: South Africa
Mbakhal
     Origin: Senegal
Lamb shish with olive and walnut
tahini

     Origin: Britain
Lumbard Mustard
     Origin: England
Mbongo Tjobi
     Origin: Cameroon
Lamb with Mango and Chilli
     Origin: Fusion
Lyonnaise Sauce
     Origin: France
Meat and Fish Tempering
     Origin: India
Lamb's Lettuce Pesto
     Origin: Britain
Macrell Ceinewydd
(New Quay Mackerel)
     Origin: Welsh
Meatballs in Garlic Broth
     Origin: Algeria
Langouste à la Vanille
(Lobsters with Vanilla Sauce)
     Origin: Comoros
Macrell gyda Ffenigl
(Mackerel With Fennel)
     Origin: Welsh
Medium Stock
     Origin: Britain
Langoustes grillées sauce antillaise
(Grilled Spiny Lobster with Antillean
Sauce)
     Origin: Sint Maarten
Madeira Cake II
     Origin: Britain
Langoustes grillées sauce antillaise
(Grilled Spiny Lobster with Antillean
Sauce)
     Origin: Saint Barthelemy
Maelgi Rhost a Saws Bara Lawr
(Roast Monkfish and Laverbread Sauce)
     Origin: Welsh

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