FabulousFusionFood's Sauce Recipes 8th 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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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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