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Sauces and Garnishes Cookbooks and Recipes
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.
- 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.
- 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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America's Test Kitchen
Released: February 27th, 2018
Multicolor Paperback (328 pages)
 | List Price: $29.99*
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In Stock*
*(As of 00:06 Pacific 2 Dec 2023 More Info)
Click Here | Description:
Just Add Sauce: A Revolutionary Guide to Boosting the Flavor of Everything You Cook- Manufacturer: America's Test Kitchen
- Brand: America's Test Kitchen
- ISBNs: 1945256249, 9781945256240
- EAN: 9781945256240
- PartNumber: 9781945256240
Details:- Paperback
- Number of Pages: 328
- Publication Date: February 27th, 2018
- Release Date: February 27th, 2018
Physical Description:- Size: 9.63 inches by 8.0 inches by 0.81 Inches
- Weight: 2.1375 pounds
- Color: Multicolor
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|
By James Peterson
Houghton Mifflin Harcourt
Released: November 7th, 2017
Hardcover (688 pages)
 | List Price: $65.00*
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In Stock*
*(As of 00:06 Pacific 2 Dec 2023 More Info)
Click Here | Description:
Sauces: Classical and Contemporary Sauce Making, Fourth Edition- Manufacturer: Harvest
- Brand: Houghton Mifflin Harcourt
- ISBN: 0544819829
- EAN: 9780544819825
- PartNumber: YES34982957
Details:- Hardcover
- Format: Illustrated
- Edition: 4
- Number of Pages: 688
- Author: James Peterson
- Publication Date: November 7th, 2017
- Release Date: November 7th, 2017
Physical Description:- Size: 10.0 inches by 7.94 inches by 1.75 inches
- Weight: 4.98 pounds
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By Sallie Y Williams
Houghton Mifflin Harcourt
Released: June 26th, 1995
Paperback (272 pages)
 | List Price: $19.99*
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In Stock*
*(As of 00:06 Pacific 2 Dec 2023 More Info)
Click Here | Description:
The Complete Book Of Sauces- Manufacturer: Harvest
- Brand: Houghton Mifflin Harcourt
- Model: illustrations
- ISBN: 0028603605
- UPC: 021898603609
- EAN: 9780028603605
- PartNumber: illustrations
Details:- Paperback
- Format: Illustrated
- Edition: Revised ed.
- Number of Pages: 272
- Author: Sallie Y Williams
- Publication Date: June 26th, 1995
- Release Date: June 26th, 1995
Physical Description:- Size: 9.25 inches by 6.125 inches by 0.72 inches
- Weight: 0.8487797087 pounds
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By Les Ilagan
Createspace Independent Publishing Platform
Released: September 10th, 2015
Paperback (99 pages)
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The Ultimate Dip, Dressing & Sauce RECIPE BOOK- Manufacturer: CreateSpace Independent Publishing Platform
- Brand: Createspace Independent Publishing Platform
- ISBN: 1517322006
- EAN: 9781517322007
Details:- Paperback
- Number of Pages: 99
- Author: Les Ilagan
- Publication Date: September 10th, 2015
- Release Date: September 10th, 2015
Physical Description:- Size: 8.0 inches by 5.0 inches by 0.21 inches
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By Rockridge Press
Rockridge Press
Released: March 19th, 2014
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Hot Sauce Cookbook: The Book of Fiery Salsa and Hot Sauce Recipes- Manufacturer: Rockridge Press
- Brand: Rockridge Press
- ISBNs: 1623153654, 9781623153656
- EAN: 9781623153656
- PartNumber: colour illustrations
Details:- Paperback
- Edition: Gld
- Number of Pages: 156
- Author: Rockridge Press
- Publication Date: March 19th, 2014
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- Weight: 0.50044933474 pounds
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