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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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    Sauces & Garnishes Cookbooks

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    Sauces: Classical and Contemporary Sauce Making, Fourth Edition

    By James Peterson

    HarperCollins
    Released: November 7th, 2017
    Hardcover (688 pages)

    Sauces: Classical and Contemporary Sauce Making, Fourth Edition
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    Description:
    Sauces: Classical and Contemporary Sauce Making, Fourth Edition
    • Manufacturer: Harvest
    • Brand: HarperCollins
    • 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: 4.94055929142 Pounds
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    Just Add Sauce: A Revolutionary Guide to Boosting the Flavor of Everything You Cook

    America's Test Kitchen
    Released: February 27th, 2018
    Multicolor Paperback (328 pages)

    Just Add Sauce: A Revolutionary Guide to Boosting the Flavor of Everything You Cook
    List Price: $29.99*
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    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
    • Format: Illustrated
    • Edition: Illustrated
    • Number of Pages: 328
    • Publication Date: February 27th, 2018
    • Release Date: February 27th, 2018
    Physical Description:
    • Size: 9.63 inches by 7.88 inches by 0.79 inches
    • Weight: 2.1495070545 pounds
    • Color: Multicolor
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    The Sauce Bible: 400 Fail-Safe Recipes to Transform Everyday Dishes Into Feasts, Shown Step By Step in 1400 Photographs

    By Catherine Atkinson & Maggie Mayhew

    Southwater
    Released: December 16th, 2012
    Paperback (512 pages)

    The Sauce Bible: 400 Fail-Safe Recipes to Transform Everyday Dishes Into Feasts, Shown Step By Step in 1400 Photographs
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    Description:
    The Sauce Bible: 400 Fail-Safe Recipes to Transform Everyday Dishes Into Feasts, Shown Step By Step in 1400 Photographs
    • Manufacturer: Southwater
    • Brand: Southwater
    • ISBNs: 1780192215, 9781780192215
    • EAN: 9781780192215
    • PartNumber: 20709001
    Details:
    • Paperback
    • Number of Pages: 512
    • Authors: Catherine Atkinson, Christine France, Maggie Mayhew
    • Publication Date: December 16th, 2012
    • Release Date: December 16th, 2012
    Physical Description:
    • Size: 8.72 inches by 6.66 inches by 1.15 inches
    • Weight: 2.314853751 pounds
    Features:
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    SAUCES MADE SIMPLY: 70 OF THE MOST POPULAR SAUCE RECIPES FROM THE SAUCE AND GRAVY CHANNEL

    By JOHNNY MAC

    The Sauce and Gravy Channel
    Released: June 23rd, 2024
    Paperback (139 pages)

    SAUCES MADE SIMPLY: 70 OF THE MOST POPULAR SAUCE RECIPES FROM THE SAUCE AND GRAVY CHANNEL
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    SAUCES MADE SIMPLY: 70 OF THE MOST POPULAR SAUCE RECIPES FROM THE SAUCE AND GRAVY CHANNEL
    • Manufacturer: The Sauce and Gravy Channel
    • EAN: 9798990993907
    • PartNumber: 9798990993907
    Details:
    • Paperback
    • Number of Pages: 139
    • Author: JOHNNY MAC
    • Publication Date: June 23rd, 2024
    • Release Date: June 23rd, 2024
    Physical Description:
    • Size: 9.0 inches by 8.5 inches by 0.33 inches
    • Weight: 0.82011961464 pounds
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    Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals

    By Ashley Boyd

    Chronicle Books
    Released: March 5th, 2024
    Hardcover (152 pages)

    Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals
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    Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals
    • Manufacturer: Chronicle Books
    • Brand: Chronicle Books
    • ISBN: 1797218956
    • EAN: 9781797218953
    • PartNumber: 9781797218953
    Details:
    • Hardcover
    • Number of Pages: 152
    • Author: Ashley Boyd
    • Publication Date: March 5th, 2024
    • Release Date: March 5th, 2024
    Physical Description:
    • Size: 8.5 inches by 5.25 inches by 0.57 inches
    • Weight: 0.82011961464 pounds
    Features:
    • Dress up a piece of grilled chicken with Orange Chimichurri|Drizzle Thai Peanut Sauce over steamed veggies to up the flavor factor|Add Coconut Chile Crisp to spice up morning eggs|Fancify a bowl of ice cream with Blackberry Basil Coulis|Beginner and experienced home cooks|Busy people and parents who want easy ways to quickly dress up basic meals|Healthy eaters who want good-for-you dishes to taste great|Apartment renters and new homeowners|Shoppers looking for a graduation gift wedding shower gift or holiday gift for a beginner cook
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    The Complete Book of Sauces

    By Sallie Y Williams

    Sallie Y Williams
    Released: June 12th, 1995
    Paperback (272 pages)

    The Complete Book of Sauces
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    Description:
    The Complete Book of Sauces
    • Manufacturer: Houghton Mifflin Harcourt
    • Brand: Sallie Y Williams
    • Model: illustrations
    • ISBN: 0028603605
    • UPC: 021898603609
    • EAN: 9780028603605
    • PartNumber: illustrations
    Details:
    • Paperback
    • Edition: Reissue
    • Number of Pages: 272
    • Author: Sallie Y Williams
    • Publication Date: June 12th, 1995
    • Release Date: June 12th, 1995
    Physical Description:
    • Size: 9.25 inches by 6.125 inches by 0.72 inches
    • Weight: 0.85098433132 Pounds
    Features:
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    Dressings: Over 200 Recipes for the Perfect Salads, Marinades, Sauces, and Dips (The Art of Entertaining)

    By Mamie Fennimore

    Cider Mill Press
    Released: June 13th, 2017
    Paperback (264 pages)

    Dressings: Over 200 Recipes for the Perfect Salads, Marinades, Sauces, and Dips (The Art of Entertaining)
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    Description:
    Dressings: Over 200 Recipes for the Perfect Salads, Marinades, Sauces, and Dips (The Art of Entertaining)
    • Manufacturer: Cider Mill Press
    • Brand: Cider Mill Press
    • ISBN: 1604337184
    • EAN: 9781604337181
    • PartNumber: 9781604337181
    Details:
    • Paperback
    • Number of Pages: 264
    • Author: Mamie Fennimore
    • Publication Date: June 13th, 2017
    • Release Date: June 13th, 2017
    Physical Description:
    • Size: 7.99 inches by 6.55 inches by 0.61 inches
    • Weight: 2.314853751 Pounds
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    Fermented Hot Sauce Cookbook: A Step-by-Step Guide to Making Hot Sauce From Scratch

    By Kristen Wood

    Callisto
    Released: October 5th, 2021
    Paperback (128 pages)

    Fermented Hot Sauce Cookbook: A Step-by-Step Guide to Making Hot Sauce From Scratch
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    Fermented Hot Sauce Cookbook: A Step-by-Step Guide to Making Hot Sauce From Scratch
    • Manufacturer: Callisto
    • ISBN: 1638072027
    • EAN: 9781638072027
    Details:
    • Paperback
    • Number of Pages: 128
    • Author: Kristen Wood
    • Publication Date: October 5th, 2021
    • Release Date: October 5th, 2021
    Physical Description:
    • Size: 9.25 inches by 7.5 inches by 0.32 inches
    • Weight: 2.314853751 pounds
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    The Encyclopedia of Seasoning: 350 Marinades, Rubs, Glazes, Sauces, Bastes and Butters for Every Meal (Encyclopedia Cookbooks)

    By The Coastal Kitchen

    Cider Mill Press
    Released: June 6th, 2023
    Hardcover (576 pages)

    The Encyclopedia of Seasoning: 350 Marinades, Rubs, Glazes, Sauces, Bastes and Butters for Every Meal (Encyclopedia Cookbooks)
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    The Encyclopedia of Seasoning: 350 Marinades, Rubs, Glazes, Sauces, Bastes and Butters for Every Meal (Encyclopedia Cookbooks)
    • Manufacturer: Cider Mill Press
    • ISBN: 1646433742
    • EAN: 9781646433742
    • PartNumber: 9781646433742
    Details:
    • Hardcover
    • Number of Pages: 576
    • Author: The Coastal Kitchen
    • Publication Date: June 6th, 2023
    • Release Date: June 6th, 2023
    Physical Description:
    • Size: 10.17 inches by 8.35 inches by 1.99 inches
    • Weight: 4.60104740794 pounds
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    Rubs Recipe Cards: 60 Delicious Marinades, Sauces, Seasonings, Glazes and Bastes

    By John Whalen III

    Cider Mill Press
    Released: July 12th, 2022
    Cards (60 pages)

    Rubs Recipe Cards: 60 Delicious Marinades, Sauces, Seasonings, Glazes and Bastes
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    Rubs Recipe Cards: 60 Delicious Marinades, Sauces, Seasonings, Glazes and Bastes
    • Manufacturer: Cider Mill Press
    • ISBN: 1646432681
    • EAN: 9781646432684
    • PartNumber: 9781646432684
    Details:
    • Product Category: Cards
    • Number of Pages: 60
    • Author: John Whalen III
    • Publication Date: July 12th, 2022
    • Release Date: July 12th, 2022
    Physical Description:
    • Size: 6.2 inches by 4.07 inches by 1.7 inches
    • Weight: 0.0 pounds
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