A sauce is a thick liquid which made your recipes alluring and tasty. There are different varieties of sauces from different countries like classic white sauce, stock-based white sauce, brown sauce, vinaigrette and mayonnaise. From it, you can mix one of it to make it one of a kind.
The Classic White Sauce
Classic White Sauce is also known Bechamel Sauce mainly ingredients of milk, butter and flour. It was named after to Louis Bechamel who discover the mixture and compound for white sauce.
Thickness will go through the degree and amount of milk, butter and flour. To produce a Thin Sauce, 3 teaspoon of flour and butter and 16 tablespoon of milk. In Medium Sauce, 6 teaspoon of flour and butter and 16 tablespoon of milk. And for Thick Sauce, 9 teaspoon of flour, 6 teaspoon of butter and 16 tablespoon of milk.
Mormay Sauce is produce if Bechamel Sauce and parmesan cheese is combined. While putting up a little bit pureed onion Soubise Sauce is produced. And if you prefer Cheesy Sauce, a cup of Bechamel Sauce and ¾ cup grated cheddar cheese will do.
The Veloute Sauce
Another kind of white sauce is the Veloute typically derived on stock which can be made from chicken, veal or fish. To thicken the texture, a simple blend of flour and butter will do. A 6 teaspoon of butter, 9 teaspoon of flour, and 24 tablespoon of white stock are the main ingredients of it. Salt and pepper is used to taste.
In a pan, melt the butter in a very low heat then add the flour to provide a roux. Continuously stir it for about a minute. Then pour in the stock in a raise heat. Upon boiling, lower the heat to simmer. Wait until the sauce is thick. Keep on stirring to avoid formation of lumps while simmering the sauce. Spice it up with pepper and salt in flavoring.
You can create other sauces through mixing of egg yolks, cream and lemon juice which results in Alemand Sauce. Adding up in Veloute Sauce of wine and shallots will make you a Bercy Sauce. And extracted lemon juice and freshly chopped of mushroom will produced a Supreme Sauce.
The Brown Sauce
Brown Sauce is also a kind of sauce which is derived from beef or lamb stock. To make the sauce thick and rich, the stock is being simmered with garlic, shallots, tomatoes, onion and celery that serves as an additional taste to the sauce. Afterwards, strained it in a cheese cloth. A cognac, dry red wine or Madeira variations can also make your sauce more enticing and savory.
Vinaigrette
Vinaigrettes known as cold a sauce which is mixed of oil, vinegars and spices. Oil and Vinegars is the main ingredient of it. Herbs, spices, cheese, garlic, and lemon juice can make the vinaigrettes appetizing. Balsamic Vinaigrette, Olive Oil Vinaigrette, Raspberry Vinaigrette, and Mustard Vinaigrette are the most selling varieties of Vinaigrettes. Try on balsamic vinaigrette recipe and hummus recipe, to prove the quality of these known Vinaigrettes.
Mayonnaise
Mayonnaise is also a common dressing can be use for salads. It is made from eggs, oil and vinegar or lemon juice. Similar to the other sauces, you can make a dips or sauces that is one of a kind in just combining it to other ingredients relying on what will you use.
Here are some examples of flavored mayonnaise:
Thousand Island dressing – a mixed of mayonnaise and tomato catsup sprinkled with ground pepper.
Ranch Dressing – a blended of mayonnaise, green onion, salt and pepper.
Tartar Sauce – mayonnaise topped with pickle relish, capers and parsley. Fried fish, calamari or other seafood is a good tandem for this.
Other Sauces
In five basic sauces, only the tomato sauce is not part of it. But this is popularly used for pasta dishes and stews. A sauce that is made from fruits, sugar, and chocolates is applicable also for doing some desserts like pies, cakes and pastries.