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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Sauces & Garnishes

       
     

    Sauces and Garnishes Cookbooks and Recipes


    Sauce boat Sauces are liquids that are added to other foods to add moisture or enhance the flavor. Some sauces are used as an ingredient when preparing dishes, whereas others are used on completed dishes. Many sauces can be bought ready-made in supermarkets and other stores, but in other cases they must be made from ingredients.

    Some sauces include:
    • Apple sauce - A purée made from stewed mashed apples. In many countries it is eaten with pork products, such as bacon, ham, pork chops, or roast pork. In German cuisine and Jewish cuisine, it is eaten with potato pancakes - in the latter case, it is eaten at Hanukkah on top of the potato pancakes (latkes) and topped with cinnamon.

    • Barbecue sauce - This is a sauce applied to meat or poultry before cooking it on barbecue grill. There are many different varieties of barbecue sauce, most of which are based to some extent on ketchup or tomatoes, and it is possible to make your own barbecue sauce or buy ready-made made sauces.

    • Béarnaise sauce (French: Sauce béarnaise) - This is a sauce traditionally eaten with steak. It is made from clarified butter, egg yolk, shallots, tarragon and vinegar.

    • Béchamel sauce - A white sauce made by whisking scalded milk with roux (flour and butter). Béchamel sauce is often used as an ingredient in cooking, and is the basis for Mornay sauce.

    • Bread sauce - Bread sauces are sauces that are thickened with bread.
      • In British cuisine, it is made from bread crumbs, butter, and milk, and flavored with bay leaf, clove, onion, pepper salt. It is usually eaten with roast chicken or turkey, especially as part of the Christmas dinner meal.
      • Turkish cuisine features a bread sauce made from breadcrumbs with crushed nuts (hazelnuts or walnuts). This sauce is served cold with chickpea salad, or with chicken or duck.

    • Fish sauce - A condiment derived from fish that has been allowed to ferment. There are many different varieties of fish sauce - some fish sauces are made from raw fish, others from dried fish. All contain fish (or shellfish) and salt, but some also contains herbs and spices. Fish sauce is a key ingredient in a number of Southeast Asian cuisines include Cambodian cuisine, Filipino cuisine, Thai cuisine and Vietnamese cuisine.

    • Gravy - This is a sauce, originallhy from British cuisine, made from the juices that run off meat or vegetables when cooked, usually with starch added. It is also possible to buy cubes and powders (simply add hot water) for making gravy, and gravy in a can. Gravy is served hot and poured on food, such as roasted meat or potatoes.

      Gravy

    • Hoison sauce - Hoisin sauce is a dipping sauce (used as a condiment) found in Chinese cuisine. Its name, literally translated, means "seafood", but it does not contain fish, but is made from soy beans, rice, wheat flour, sugar, garlic, red chili peppers and water.

    • Hollandaise - This is a sauce widely used in French cuisine (although it may have originated in Dutch cuisine). It is made from butter and lemon juice in egg yolks, and seasoned with black pepper, salt, and sometimes cayenne pepper. It is served warm, but not hot.

    • Hot sauce (also known as "chili sauce" or "pepper sauce") - These are hot sauces made from chili peppers and other ingredients - there are a huge variety (thousands) around the world. Generally they are made by crushing the peppers, and infusing in alcohol, oil or vinegar. Other ingredients such as mustard or garlic are also added.

    • Ketchup (also spelled "catsup") - A condiment sauce made from tomatoes, vinegar, corn syrup, and salt. Garlic, onions, herbs and spices are also added in many versions.

    • Mayonnaise - A thick condiment sauce made from vegetable oil and egg yolks. Many other sauces can be made from mayonnaise by adding seasonings or additional ingredients.

    • Morney sauce - This sauce is often eaten with cheese or vegetables. It is made by adding grated cheese (usually half Gruyère and half Parmesan) to Béchamel sauce.

      Mornay sauce on pasta and vegetables

    • Mint sauce - This sauce is found in Britisih cuisine and Irish cuisine, and is often eaten with roast lamb. The sauce is made from finely chopped mint leaves in vinegar with a small amount of sugar added.

    • Oyster sauce - This is a thick sauce used in cooking in Cambodian cuisine, Chinese cuisine, Filipino cuisine and Thai cuisine. It contains oyster extract, although the amount in the sauce can vary quite widely between different recipes for the sauce.

    • Pesto - This is a sauce originally from Genoa in Northern Italy, and widely used in Italian cuisine. It is used on pasta, boiled potatoes, sliced beef, and sometimes in minestrone soup. Pesto is made from basil, pine nuts, hard cheese (such as Parmigiano Reggiano), garlic, salt, and extra virgin olive oil.

    • Soy sauce - A sauce made from soy beans, roasted grain, water and salt. It is used as a condiment and a cooking ingredient in a wide variety of different cuisines, especially in Asian cuisines. There are many different types of soy sauce.

    • Steak sauce - Ready-made sauces that are served over meat. In the United Kingdom, these types of sauces are usually known as "brown sauce".

    • Tartar sauce - This is a thick white sauce made from mayonnaise with pickled cucumbers, capers, onions and parsley added. Vinegar is also sometimes added. The sauce is often used to complement fried seafood dishes, and is also eaten with steak Tartare (a dish of finely ground raw beef or horse meat).

    • Worcestershire sauce - This is a sauce originally invented in 19th century Britain. It contains fermented fish (anchovies), vinegar, molasses, corn syrup, onions, water, and a variety of spices. Worcestershire sauce is used as an ingredient in many dishes, and also a condiment (particularly with meat). It is also an essential ingredient in a Blood Mary (an alcoholic cocktail based on vodka and tomato juice).


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    How To Make Restaurant Quality Sauces

    How To Make Restaurant Quality Sauces

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    The sauces you love in your favorite restaurants can now be made at home in as little as 20 minutes.

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    Sauces & Garnishes Cookbooks

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    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

    By Steven Raichlen

    WORKMAN
    Paperback (352 pages)

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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    • WORKMAN
    Product Description:
    Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

    There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

     

    Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

    By Kirsten K. Shockey

    STOREY
    Paperback (272 pages)

    Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
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    • STOREY
    Product Description:
    The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

    Sauces: Classical and Contemporary Sauce Making, 3rd Edition

    By James Peterson

    Wiley Publishers
    Released: 2008-09-22
    Hardcover (640 pages)

    Sauces: Classical and Contemporary Sauce Making, 3rd Edition
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    • Sauces Classical and Contemporary Sauce Making
    Product Description:
    Sauces: Classical and Contemporary Sauce Making, 3rd Edition

    Real BBQ: The Ultimate Step-By-Step Smoker Cookbook

    By Will Budiaman

    Rockridge Press
    Paperback (172 pages)

    Real BBQ: The Ultimate Step-By-Step Smoker Cookbook
    List Price: $18.99*
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    Product Description:
    Prep It, Smoke It, Savor It - A Start-to-Finish Meat Smoking Guide  
     
    There is no tried-and-true formula to smoke mouthwatering barbecue, which is part of the fun and part of the challenge. Don't be fooled, though. With Real BBQ, mastering your smoker may take time and patience, but it won't be complicated. Insider advice from celebrated pitmasters, step-by-step guidelines, and plenty of barbecue lore and wisdom demystify the art of smoking meat.

    With over 95 recipes to start cooking up your very own brisket, ribs, pulled pork, and other incredibly delicious barbecue, this trusty guide also boasts:
    • Handy smoker illustrations and dozens of invaluable tips for smoking beef, pork, poultry, seafood, and other meats
    • Beginner, intermediate, and advanced recipe labels so that you can start simple and work your way to a challenge
    • Inspired ideas for amazing barbecue sides to round out your meals, including Summer Bean Salad, Dijon Potato Salad, and Southern-Style Collard Greens
    • All the sauces, rubs, brines, and marinades you need to move beyond a recipe
    • A closer look at the regional barbecue styles of Texas, the Carolinas, Memphis, and Kansas City
    Whether you are just breaking in your new smoker or looking to go beyond the basics, Real BBQ will give you the tools and tips you need to start smoking some brag-worthy 'cue.
     
    Recipes include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak

    Vinegar Revival: Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars

    By Harry Rosenblum

    Rosenblum Harry
    Released: 2017-08-01
    Hardcover (160 pages)

    Vinegar Revival: Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars
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    • Vinegar Revival Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars
    Product Description:
    The next frontier in fermenting and home brewing is vinegar: the essential ingredient for enhancing your home cooking. Just about everyone has at least one bottle of vinegar in the pantry, but not many realize how much better the homemade kind tastes—the flavor is incomparable. And it's easy make; all you need is a bottle of your favorite alcoholic beverage, a starter (or mother of vinegar), and a few weeks of hands-off time.
     
    Vinegar Revival shows you how to use homemade or store-bought vinegar--made from apple cider, beer, wine, fruit scraps, herbs, and more--to great effect with more than 50 recipes. Here are drinks and cocktails (Strawberry Rhubarb Shrub, Switchel, and Mint Vinegar Julep), pickles (Cured Grapes and Pickled Whole Garlic), sauces and vinaigrettes (Roasted Hot Sauce and Miso-Ginger Dressing), mains and sides (Saucy Piquant Pork Chops and Roasted Red Cabbage), and dessert (Vinegar Pie and Balsamic Ice Cream). Whether you want to experiment with home brewing or just add a little zing to your meals, Vinegar Revival demystifies the process of making and tasting vinegar.

    Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More

    By Deborah Schneider

    Ten Speed Press
    Released: 2015-04-14
    Hardcover (160 pages)

    Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More
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    • Ten Speed Press
    Product Description:
    A collection of 60 authentic salsa and mole recipes from acclaimed chef/restaurateur Deborah Schneider, adapted for US kitchens.

    America has a new favorite condiment: salsa. And with good reason—a great salsa makes a big impression with just a little bite. In Salsas and Moles, award-winning chef Deborah Schneider explores a wide variety of favorites, from classic table salsas to mole and enchilada sauces, plus chunky salsas and snacks. While some people think salsa is all about heat, Schneider teases out fresh flavors from chiles, fruits, and herbs, creating authentic recipes that showcase the unique flavors of Mexico.

    With serving suggestions for each salsa, and recipes for popular sauces such as Salsa Verde, Enchilada Sauce, and Mango-Habanero Salsa, any salsa lover will be able to find their perfect match. 

    Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night

    By Manuela Zangara

    Rockridge Press
    Released: 2017-08-08
    Paperback (246 pages)

    Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night
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    Product Description:

    "If you’ve ever had the desire to learn to make pasta from scratch, now is your chance. This cookbook is destined to become the only book on homemade pasta that you need, and it is sure to have you rolling pasta with the confidence and skill of an Italian grandmother in no time!"―Sarah Ozimek, founder of CuriousCuisiniere.com

    From fresh lasagna sheets to decadently stuffed ravioli, there is nothing better than eating homemade pasta. Homemade Pasta Made Simple is your all-in-one pasta cookbook for truly easy, stress-free pasta making at home. If you want to learn to make pasta for your family any night of the week―and have fun while doing it―then Homemade Pasta Made Simple is the pasta cookbook for you.

    Say Ciao! to the infinite pleasures of pasta with this fun, beginner-friendly pasta cookbook that offers:

    • 65 Pasta Recipes for choosing from a variety of simple, foolproof pastas
    • 30 Sauce Recipes for mixing and matching with your freshly made pasta
    • Helpful Tips for getting you up and running with the proper techniques and fundamental equipment make this more than just a pasta cookbook

    Recipes in this pasta cookbook include: Farfalle, Walnut and Gorgonzola Tortelloni, Pumpkin Gnocchi, Tortellini Bolognesi, Ricotta Gnocchi, Creamy Mushroom Sauce, Pesto Alla Genovese, Arrabbiata Sauce, and more makes this the only pasta cookbook your pantry needs!

    Whether you prefer your pasta hand-shaped, ribbon-cut, or stuffed, Homemade Pasta Made Simple is your go-to pasta cookbook for mastering the perfect pasta and so much more.

    Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint

    By Chris Lilly

    Lilly, Chris
    Released: 2009-05-12
    Paperback (256 pages)

    Big Bob Gibson s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint
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    • Clarkson Potter Publishers
    Product Description:
    Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.

    From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You?ll learn the unique flavors of different woods and you?ll get insider tips on creating the right heat?be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.

    Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you?ll want to save room for Lilly?s dessert recipes such as Big Mama?s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson?s BBQ Book honors the legacy of Big Bob Gibson?and of great barbeque.


    From the Trade Paperback edition.

    Modern Sauces: More than 150 Recipes for Every Cook, Every Day

    By Martha Holmberg

    Chronicle Books
    Hardcover (256 pages)

    Modern Sauces: More than 150 Recipes for Every Cook, Every Day
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    Product Description:
    This is the book for cooks who want to take their cooking to a whole new level. Martha Holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire. More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional 55 recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Modern Sauces is both an inspiration and a timeless reference on kitchen technique.

    America's Restaurant Recipes

     
     


     
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