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{{Dynamic list}} |
{{Dynamic list}} |
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[[File:Whisking sauce-01.jpg|thumb|270px|A cook [[whisk]]ing a sauce]] |
[[File:Whisking sauce-01.jpg|thumb|270px|A cook [[whisk]]ing a sauce]] |
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[[File:Fresh Asparagus and hollandaise.jpg|thumb|right|270px|[[Hollandaise sauce]] |
[[File:Fresh Asparagus and hollandaise.jpg|thumb|right|270px|[[Hollandaise sauce]] on [[asparagus]]]] |
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[[File:Rujak manis sauce.jpg|thumb|270px|Sweet [[Rojak|rujak]] sauce. Made of palm sugar, tamarind, peanuts, and chilli.]] |
[[File:Rujak manis sauce.jpg|thumb|270px|Sweet [[Rojak|rujak]] sauce. Made of palm sugar, tamarind, peanuts, and chilli.]] |
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* {{annotated link|Avgolemono}} |
* {{annotated link|Avgolemono}} |
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* {{annotated link|Avocado sauce}} |
* {{annotated link|Avocado sauce}} |
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* {{annotated link|Barbecue sauce}}<ref>{{cite book |author=Bruce Bjorkman |title=The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs |year=1996 |isbn=0-89594-806-0|page=112}}</ref> |
* {{annotated link|Barbecue sauce}}<ref>{{cite book |author=Bruce Bjorkman |title=The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs |year=1996 |isbn=0-89594-806-0|page=112|publisher=Ten Speed Press }}</ref> |
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* {{annotated link|Bread sauce}} |
* {{annotated link|Bread sauce}} |
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* {{annotated link|Cheese sauce}} |
* {{annotated link|Cheese sauce}} |
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* {{annotated link|Coffee sauce}} |
* {{annotated link|Coffee sauce}} |
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* {{annotated link|Corn sauce}} |
* {{annotated link|Corn sauce}} |
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* {{annotated link|Coulis}} <ref>{{cite book |title=Dictionnaire Larousse Gastronomique |page=334-335 |url=https://archive.org/details/DictionnaireLarousseGastronomique/page/333/mode/2up |language=French}}</ref> |
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* {{annotated link|Coulis}} |
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* {{annotated link|Duck sauce}} |
* {{annotated link|Duck sauce}} |
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* {{annotated link|Egusi sauce}} |
* {{annotated link|Egusi sauce}} |
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* {{annotated link|Mint sauce}} |
* {{annotated link|Mint sauce}} |
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* {{annotated link|Mushroom ketchup}} |
* {{annotated link|Mushroom ketchup}} |
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* {{annotated link|Normande sauce}} – Creamy sauce accompanies with seafood <ref>{{cite web |title=Here's a Classic Cream Sauce for Fish and Seafood |url=https://www.thespruceeats.com/normandy-sauce-recipe-996218 |website=The Spruce Eats |language=en}}</ref> |
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* {{annotated link|Normande sauce}} |
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* {{annotated link|Pan sauce}} |
* {{annotated link|Pan sauce}} |
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* {{annotated link|Peppercorn sauce}} |
* {{annotated link|Peppercorn sauce}} |
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* {{annotated link|Chateaubriand sauce}} |
* {{annotated link|Chateaubriand sauce}} |
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* {{annotated link|Charcutiere sauce}} |
* {{annotated link|Charcutiere sauce}} |
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* {{annotated link|Chaudfroid sauce}}<ref>{{cite book | last=Whitehead | first=J. | title=The Steward's Handbook and Guide to Party Catering | publisher=J. Anderson & Company, printers |
* {{annotated link|Chaudfroid sauce}}<ref>{{cite book | last=Whitehead | first=J. | title=The Steward's Handbook and Guide to Party Catering | publisher=J. Anderson & Company, printers | year=1889 | url=https://books.google.com/books?id=cJBCAQAAIAAJ&pg=PA273 | access-date=June 15, 2017 | page=273}}</ref> |
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* {{annotated link|Demi-glace|Demi glace}} |
* {{annotated link|Demi-glace|Demi glace}} |
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* {{annotated link|Gravy}} |
* {{annotated link|Gravy}} |
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<!-- please keep the list items in alphabetical order--> |
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[[File:Bali Hai seared ahi.jpg|right|thumb|Seared [[Yellowfin tuna|ahi tuna]] in a [[beurre blanc]] sauce]] |
[[File:Bali Hai seared ahi.jpg|right|thumb|Seared [[Yellowfin tuna|ahi tuna]] in a [[beurre blanc]] sauce]] |
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* {{annotated link|Beurre blanc}} |
* {{annotated link|Beurre blanc}} |
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* {{annotated link|Beurre manie}} |
* {{annotated link|Beurre manie}} |
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* {{annotated link|Beurre monté}} |
* {{annotated link|Beurre monté}} – Butter emulsified with water |
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* [[Beurre noisette]] |
* [[Beurre noisette]] – Brown butter sauce |
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* {{annotated link|Café de Paris sauce|Café de Paris}} |
* {{annotated link|Café de Paris sauce|Café de Paris}} |
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* {{annotated link|Meuniere sauce}} |
* {{annotated link|Meuniere sauce}} |
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<!-- please keep the list items in alphabetical order--> |
<!-- please keep the list items in alphabetical order--> |
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[[File:Remoulade frisch.jpg|thumb|[[Remoulade]] seaweed sauce]] |
[[File:Remoulade frisch.jpg|thumb|[[Remoulade]] seaweed sauce]] |
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* {{Annotated link|Anchoïade}} |
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* {{annotated link|Aioli}} |
* {{annotated link|Aioli}} |
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* {{annotated link|Béarnaise sauce}} |
* {{annotated link|Béarnaise sauce}} |
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[[File:Sauce Mornay.jpg|thumb|right|[[Mornay sauce]] poured over an [[orecchiette]] pasta dish]] |
[[File:Sauce Mornay.jpg|thumb|right|[[Mornay sauce]] poured over an [[orecchiette]] pasta dish]] |
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* {{annotated link|Alfredo sauce}} |
* {{annotated link|Alfredo sauce}} |
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* {{annotated link|Béchamel sauce}}<ref>{{cite web|url=http://www.merriam-webster.com/dictionary/bechamel|title=Béchamel definition|work=Merriam-Webster}}</ref> |
* {{annotated link|Béchamel sauce}}<ref>{{cite web|url=http://www.merriam-webster.com/dictionary/bechamel|title=Béchamel definition|work=Merriam-Webster|date=13 February 2024 }}</ref> |
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* {{annotated link|Caruso sauce}} |
* {{annotated link|Caruso sauce}} |
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* {{annotated link|Mushroom sauce}} |
* {{annotated link|Mushroom sauce}} |
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* {{annotated link|Mornay sauce}}<ref>{{cite book |last1=Escoffier |first1=Auguste |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... |date=1903 |publisher=au bureau de "l'Art culinaire" |page=151 |url=https://books.google.com/books?id=t8UeTMbS5uYC&q=Mornay&pg=PA151 |language=fr}}</ref> |
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* {{annotated link|Mornay sauce}} |
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* {{annotated link|Allemande sauce|Sauce Allemande}} |
* {{annotated link|Allemande sauce|Sauce Allemande}} |
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* {{annotated link|Sauce Américaine}}<ref>{{cite book |last1=Escoffier |first1=Auguste |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... |date=1903 |publisher=au bureau de "l'Art culinaire" |pages=145 |url=https://books.google.com/books?id=t8UeTMbS5uYC&q=Mornay&pg=PA151 |language=fr}}</ref> |
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* {{annotated link|Sauce Américaine}} |
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* {{annotated link|Suprême sauce}}<ref>{{cite book |url=https://books.google.com/books?id=t8UeTMbS5uYC&q=Supreme&pg=PA134 | title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc | last1=Escoffier | first1=Auguste | date=1903 }}</ref> |
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* {{annotated link|Suprême sauce}} |
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* {{annotated link|Velouté sauce}} |
* {{annotated link|Velouté sauce}} |
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* {{annotated link|Yogurt|Yogurt sauce}} |
* {{annotated link|Yogurt|Yogurt sauce}} |
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==By region== |
==By region== |
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===Africa=== |
===Africa=== |
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[[File:Maafé.jpg|thumb|[[Maafe]] sauce is based upon [[peanut]]s]] |
[[File:Maafé.jpg|thumb|[[Maafe]] sauce is based upon [[peanut]]s and [[calvados]]]] |
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Sauces in [[African cuisine]] include: |
Sauces in [[African cuisine]] include: |
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* {{annotated link|Chermoula}} |
* {{annotated link|Chermoula}} |
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* {{annotated link|Budu (sauce)|Budu}} |
* {{annotated link|Budu (sauce)|Budu}} |
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* {{annotated link|Fish sauce}} |
* {{annotated link|Fish sauce}} |
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* {{annotated link|Mắm nêm}} |
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* {{annotated link|Nam chim}} |
* {{annotated link|Nam chim}} |
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* {{annotated link|Nam phrik}} |
* {{annotated link|Nam phrik}} |
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Sauces in [[Mediterranean cuisine]] include: |
Sauces in [[Mediterranean cuisine]] include: |
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[[File:Factoría de salazones 001.jpg|thumb|An historic [[Garum]] (fermented [[fish sauce]]) factory at [[Baelo Claudia]] in the [[Province of Cádiz|Cádiz]], Spain]] |
[[File:Factoría de salazones 001.jpg|thumb|An historic [[Garum]] (fermented [[fish sauce]]) factory at [[Baelo Claudia]] in the [[Province of Cádiz|Cádiz]], Spain]] |
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* {{annotated link|Garum}} <ref>{{cite book |last1=Zahn |first1=R. |title=Real-Encyclopaedia der klassischen Altertumswissenschaft |date=1912 |pages=841–849}}</ref> |
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* {{annotated link|Garum}} |
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===Middle East=== |
===Middle East=== |
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* {{annotated link|Zhug|Sahawiq}} |
* {{annotated link|Zhug|Sahawiq}} |
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* {{annotated link|Toum}} |
* {{annotated link|Toum}} |
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* [[Tzatziki|Cacık]] – Yogurt sauce or dip found in Turkey, Iran, and Greece |
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===South America=== |
===South America=== |
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[[File:Salsa golf.jpg|thumb|upright=0.8|[[Salsa golf]] served at a "taste-off" in [[Buenos Aires]]]] |
[[File:Salsa golf.jpg|thumb|upright=0.8|[[Salsa golf]] served at a "taste-off" in [[Buenos Aires]]]] |
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Sauces in [[Argentine cuisine]] include: |
Sauces in [[Argentine cuisine]] include: |
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* {{annotated link|Caruso sauce}} |
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* {{annotated link|Chimichurri}} |
* {{annotated link|Chimichurri}} |
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* {{annotated link|Salsa golf}}<ref>Victor Ego Ducrot (1998), ''Los sabores de la Patria'', Grupo Editorial Norma. {{in lang|es}}</ref> |
* {{annotated link|Salsa golf}}<ref>Victor Ego Ducrot (1998), ''Los sabores de la Patria'', Grupo Editorial Norma. {{in lang|es}}</ref> |
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===China=== |
===China=== |
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{{main|List of Chinese sauces}} |
{{main|List of Chinese sauces}} |
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[[File:Soy sauce 2.jpg|alt=Soy sauce|thumb|[[Soy sauce]]]] |
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* [[Soy sauce|Light soy sauce]] ({{lang|zh|生抽}}) – a lighter-colored salty-flavored sauce used for seasoning and not as a dipping sauce |
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*[[Dark soy sauce]] ({{lang|zh|老抽}}) – a darker-colored sauce used for color |
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*Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces |
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*[[Sweet bean sauce]] ({{lang|zh|甜面酱}}) – a thick savory paste |
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*[[Oyster sauce]] ({{lang|zh|蚝油}}) |
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*[[Fermented bean curd]] ({{lang|zh|腐乳}}) – usually cubes of tofu, and sometimes other spices and seasonings, which are used as a condiment or marinade along with some of the brine |
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*[[Douchi]] ({{lang|zh|豆豉}}) – fermented black beans, usually in a brine |
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*[[Huangjiu|Cooking wine]] ({{lang|zh|料酒}}) |
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*[[Black vinegar]] ({{lang|zh|陈醋}}) |
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*[[Char siu|Cha Shao]] sauce ({{lang|zh|叉烧酱}}, Cantonese: Char Siu) |
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*[[Chili sauce and paste|Duo Jiao]] ({{lang|zh|剁椒}}) - chili sauce. |
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* Ci Ba La ({{lang|zh|糍粑辣}}) - a chili sauce. |
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* Zao La ({{lang|zh|糟辣}}) - a chili sauce. |
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*Lao Guo La ({{lang|zh|烙锅辣}}) - a chili sauce. One famous brand is [[Lao Gan Ma]]. |
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* Rib sauce ({{lang|zh|排骨酱}}) |
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* [[Chili oil]] ({{lang|zh|红油}}) – usually made by pouring hot oil that's been seasoned with spices onto ground chili flakes and left to steep |
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* [[Doubanjiang]] ({{lang|zh|豆瓣酱}}) – a mix of fermented beans, chilis, salt, and flour used for flavor and color |
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* [[Fermented bean paste|Soy bean Paste]] / [[Yellow soybean paste|Yellow bean paste]] ({{lang|zh|黄酱}}) |
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* [[Fish sauce]] ({{lang|zh|鱼露}}) |
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* [[Garlic chive flower sauce]] (韭花酱) |
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* [[Guaiwei]] ({{lang|zh|怪味}}) |
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* [[Hoisin sauce|Haixian]] sauce ({{lang|zh|海鲜酱}}, Cantonese: Hoisin) |
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* [[Plum sauce]] ({{lang|zh|苏梅酱}}) |
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* [[Sesame oil]] ({{lang|zh|香油}}) |
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* [[Sesame paste|Sesame Paste]] ({{lang|zh|麻酱}}) |
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* [[Sichuan mala|Mala]] ({{lang|zh|麻辣}}) |
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* [[Siu haau sauce|Shao Kao]] sauce ({{lang|zh|烧烤酱}}, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within [[Chinese cuisine|Chinese]] and [[Cantonese cuisine]]. |
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* [[Shacha sauce]] ({{lang|zh|沙茶酱}}) – A sauce or [[paste (food)|paste]] that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces. |
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* Soy sauce paste |
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* [[White vinegar]] ({{lang|zh|白醋}}) |
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* [[XO sauce]] ({{lang|zh|XO酱}}) – a spicy [[seafood]] [[sauce]] that originated from [[Hong Kong]].<ref>{{cite book|last=Vos|first=Heidemarie|url=https://books.google.com/books?id=spY3ct9PBxEC&pg=PA591|title=Passion of a Foodie|year=2010|isbn=978-1-934925-63-8|page=591|publisher=Strategic Book }}</ref> |
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* [[Yongfeng chili sauce]] ({{lang|zh|永丰辣酱}}) |
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* [[Yuxiang]] ({{lang|zh|魚香}}) |
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===Colombia=== |
===Colombia=== |
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Sauces in [[Colombian cuisine]] include: |
Sauces in [[Colombian cuisine]] include: |
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*{{annotated link|Hogao}} |
*{{annotated link|Hogao}} |
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*{{annotated link|Ají (sauce)}} |
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===Denmark=== |
===Denmark=== |
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<!-- please keep the list items in alphabetical order--> |
<!-- please keep the list items in alphabetical order--> |
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[[File:Sauce Spagnole-09.JPG|thumb|Beef with [[espagnole sauce]] and fries]] |
[[File:Sauce Spagnole-09.JPG|thumb|Beef with [[espagnole sauce]] and fries]] |
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[[File:Rouillesauce1.jpg|thumb|right|[[Rouille]] sauce]] |
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In the late 19th century, and early 20th century, the chef [[Auguste Escoffier]] consolidated the list of sauces proposed by [[Marie-Antoine Carême]] to four Grandes-Sauces-de-Base in '''''Le guide culinaire'''''.<ref name="Le guide culinaire 1903"><!-- Original French title-case not subject to English title-case rules -->{{cite book |last1=Escoffier |first1=Auguste |
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* [[Allemande sauce|Allemande]] – Veal stock, veal velouté, lemon juice, mushrooms and egg yolks.<ref>Fuller and Renold, recipe no. 54</ref> |
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|title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |date=1903 |
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* [[Sauce Américaine|Américaine]] – Mayonnaise, blended with puréed lobster and mustard.<ref>Hering, p. 37</ref> |
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|publisher=Emile Colin (imprimerie de Lagny) |
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* [[Béarnaise sauce|Béarnaise]] – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter.<ref name=s17 /> |
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|pages=132–135 |
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* [[Sauce bercy|Bercy]] – Chopped shallots, butter and white wine, with either fish stock or meat stock.<ref name=s17>Saulnier, p. 17</ref> |
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|url=https://books.google.com/books?id=t8UeTMbS5uYC&pg=PA132}}</ref> They are: |
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* [[Béchamel]] – milk-based sauce, thickened with a white roux. <ref>{{cite book |title=Dictionnaire Larousse Gastronomique |page=946 |url=https://archive.org/details/DictionnaireLarousseGastronomique/page/945/mode/2up |language=French}}</ref> |
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* [[Beurre blanc]] – Reduction of butter, vinegar, white wine and shallots.<ref>Fuller and Renold, recipe no. 80</ref> |
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* {{annotated link|Espagnole sauce|Sauce Espagnole}} – a fortified brown veal [[Stock (food)|stock]] sauce. |
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* [[Beurre Maître d'Hôtel|Beurre maître d'hôtel]] – Fresh butter kneaded with chopped parsley, pepper and lemon juice.<ref>Hering, p. 46</ref> |
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* {{annotated link|Velouté sauce|Sauce Velouté}} – white stock-based sauce, thickened with a roux or a liaison. |
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* [[Beurre noir]] – Browned butter with lemon juice/vinegar and parsley; traditionally served with ''raie'' ([[Skate (fish)|Skate]]).<ref>Fuller and Renold, recipe no. 81</ref> |
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* {{annotated link|Bigarade sauce|Sauce Bigarade}} – an orange sauce, commonly for [[duck à l'orange]]. |
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* [[Beurre noisette]] – Lightly browned butter with lemon juice.<ref>Fuller and Renold, recipe no. 82</ref> |
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* {{annotated link|Béchamel sauce|Sauce Béchamel}} – milk-based sauce, thickened with a white roux. |
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* Beurre vert – Butter mixed with the juice extracted from spinach.<ref>Saulnier, p. 6</ref> |
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* {{annotated link|Tomato sauce|Sauce Tomate}} – a tomato-based sauce. |
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* [[Sauce_Bordelaise|Bordelaise]] – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.<ref name=s18>Saulnier, p. 18</ref> |
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* [[Sauce Bourguignonne|Bourguignonne]] – Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock.<ref>Fuller and Renold, recipe no. 16</ref> |
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In addition to the four types of great base sauces that required heat to produce, he also wrote that sauce mayonnaise, as a cold sauce, was also a Sauce-Mère (Mother Sauce), in much the same way as Sauce Espagnole and Sauce Velouté due to the number of derivative sauces that can be produced.<ref name="Escoffier Mayo">{{cite book |last1=Escoffier |first1=Auguste |
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* [[Bigarade sauce]] – an orange sauce, commonly for [[duck à l'orange]]. <ref>{{cite book |page=946 |url=https://archive.org/details/DictionnaireLarousseGastronomique/page/945/mode/2up |title=Dictionnaire Larousse Gastronomique }}</ref> |
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|title=Ma cuisine. 2 500 recettes |date=1934 |
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* [[Breton sauce|Bretonne]] – Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) [[Julienning|julienne]] of [[leek]]s, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté.<ref name=S18>Saulnier, p. 18</ref> |
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|page=28 |
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* [[Sauce Charcutière|Charcutière]] – Sauce Robert (below) garnished with gherkins.<ref name=S18 /> |
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|url=https://gallica.bnf.fr/ark:/12148/bpt6k1265511c/f35.image.r=mayonnaise |
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* [[Chasseur (sauce)|Chasseur]] – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.<ref name=S18 /> |
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}} |
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* [[Demi-glace]] – A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes.<ref>Fuller and Renold, recipe no. 29</ref> |
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{{cite book |last1=Escoffier |first1= |
* [[Espagnole sauce]] – a fortified brown veal [[Stock (food)|stock]] sauce.<ref>{{cite book |last1=Escoffier |first1=A. |
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|title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |
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|date=1912 |
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|page=48 |
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|url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116/f76.image.r=%22sauce%20Mere%22# |
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}} |
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{{cite book |last1=Escoffier |first1=Auguste |
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|title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |
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|date=1912 |pages=33–34 |
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|url=https://gallica.bnf.fr/ark:/12148/bpt6k96923116/f61.image.r=hollandaise |
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}}</ref> |
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* {{annotated link|Mayonnaise|Sauce Mayonnaise}} – an [[emulsion]] of egg yolk, butter, and an acid such as lemon or vinegar. |
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In Escoffier's 1907 book '''''A Guide to Modern Cookery''''', an abridged English version of his ''Le guide culinaire'' |
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, it presented readers with a list of sauces<ref>{{cite book |last1=Escoffier |first1=Auguste |
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|title=A guide to Modern Cookery |date=1907 |
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|page=27 |
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|url=https://archive.org/details/cu31924000610117/page/n27/mode/1up}}</ref> that have also come to be known as the [[French mother sauces|Five Mother Sauces]]<ref>{{cite web |
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|title=The 5 French Mother Sauces Explained |
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|url=https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/article/dining-in/the-5-mother-sauces-of-french-cuisine |
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|publisher=Michelin Guide}}</ref> of [[French cuisine]]: |
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* [[Espagnole sauce]] |
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* [[Velouté sauce]] |
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* [[Béchamel sauce]] |
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* [[Tomato sauce]] |
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* [[Hollandaise sauce]] |
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Of his French language publications, both ''Le guide culinaire'' and his last book, '''''Ma cuisine'''''<!-- Original, French title-case as published --> that was published in 1934, make no direct mention of Hollandaise as being a Sauce-Mère. Both titles do mention that Sauce Mayonnaise could be considered as a Sauce-Mère within their lists of cold sauces.<ref name="Escoffier Mayo" /> The 1979 English translation by Cracknell and Kaufmann of the 4th edition of ''Le guide culinaire'' also maintains similar wording.<ref>{{cite book |last1=Escoffier |first1=A. |
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|title=Le guide culinaire=The complete guide to the art of modern cookery: the first complete translation into English |
|title=Le guide culinaire=The complete guide to the art of modern cookery: the first complete translation into English |
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|year=1979 |orig-year=1921 |
|year=1979 |orig-year=1921 |
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|isbn=0-8317-5478-8 |page=64 |edition=1st American |
|isbn=0-8317-5478-8 |page=64 |edition=1st American |
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|url=https://babel.hathitrust.org/cgi/pt?id=pst.000061786981&view=1up&seq=64&q1=mayonnaise |access-date=16 December 2020}}</ref> |
|url=https://babel.hathitrust.org/cgi/pt?id=pst.000061786981&view=1up&seq=64&q1=mayonnaise |access-date=16 December 2020}}</ref> |
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* [[Genevoise sauce]] - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish. |
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[[File:Rouillesauce1.jpg|thumb|right|[[Rouille]] sauce]] |
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* [[Sauce_gribiche|Gribiche]] – Mayonnaise with hard-boiled eggs, mustard, capers and herbs.<ref>Saulnier, p. 20</ref> |
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[[File:Roti de boeuf à la bourguignonne.jpg|thumb|[[Roast beef]] in [[Sauce Bourguignonne|Bourguignonne sauce]], served with potatoes and red cabbage]] |
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* [[Hollandaise sauce|Hollandaise]] – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.<ref>Fuller and Renold, recipe no. 34</ref> |
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Additional sauces of French origin include: |
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* [[Sauce_lyonnaise|Lyonnaise]] – Fried onions with white wine and vinegar reduced and mixed with demi-glace.<ref name=s21>Saulnier, p. 21</ref> |
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{| class="wikitable plainrowheaders" style="text-align: left; margin-right: 0;" |
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* [[Mayonnaise]] – Egg yolks with vinegar or lemon juice, beaten with oil.<ref name=s21 /> |
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! scope="col" |Sauce |
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* [[Sauce Nantua|Nantua]] – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.<ref>Saulnier, p. 22</ref> |
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! scope="col" |Main ingredients |
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* [[Sauce Périgueux|Périgueux]] – Demi-glace, chopped [[truffle]]s and [[madeira wine|madeira]].<ref>Beck, Bertholle and Child, p. 184</ref> |
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! scope="col" |Ref |
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* [[Sauce poivrade|Poivrade]] – Diced vegetables with herbs, with demi-glace.<ref>Saulnier, p. 23</ref> |
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|- |
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* [[Sauce ravigote|Ravigote]] – Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs.<ref name=s23 /> |
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| colspan="3" |'''Beurres composés – compound butters''' |
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* [[Remoulade|Rémoulade]] – Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil.<ref>Hering, p. 54</ref> |
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|- |
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* [[Sauce Robert|Robert]] – Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard.<ref name=s23>Saulnier, p. 23</ref> |
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| Beurre blanc |
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* [[Rouennaise sauce|Rouennaise]] – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots.<ref name=s24>Saulnier, p. 24</ref> |
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| Reduction of butter, vinegar, white wine and shallots. |
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* [[Rouille]] – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.<ref>Beck, Bertholle and Child, p. 51</ref> |
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| <ref>Fuller and Renold, recipe no. 80</ref> |
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* [[Soubise sauce|Soubise]] – Onion sauce. Versions include (i) béchamel and cooked chopped onions and (ii) onions and rice in white stock, reduced to paste and blended with butter and cream.<ref name=s24 /> |
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|- |
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* [[Tartar Sauce|Tartare]] – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.<ref name=s24 /> |
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| [[Beurre Maître d'Hôtel|Beurre maître d'hôtel]] |
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* [[Tomato sauce|Tomate]] – a tomato-based sauce.<ref name="Le guide culinaire 1903"><!-- Original French title-case not subject to English title-case rules -->{{cite book |last1=Escoffier |first1=Auguste |
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| Fresh butter kneaded with chopped parsley, pepper and lemon juice. |
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|title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |date=1903 |
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| <ref>Hering, p. 46</ref> |
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|publisher=Emile Colin (imprimerie de Lagny) |
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|- |
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|pages=132–135 |
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| Beurre noir |
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|url=https://books.google.com/books?id=t8UeTMbS5uYC&pg=PA132}}</ref> |
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| Browned butter with lemon juice/vinegar and parsley; traditionally served with raie ([[Skate (fish)|skate]]). |
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* [[Velouté sauce|Velouté]] – white stock-based sauce, thickened with a roux or a liaison. <ref>{{cite book |last1=Escoffier |first1=Auguste |title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier, avec la collaboration de MM. Philéas Gilbert, E. Fétu, A. Suzanne, B. Reboul, Ch. Dietrich, A. Caillat, etc.,... |date=1903 |publisher=au bureau de "l'Art culinaire" |pages=133 |url=https://books.google.com/books?id=t8UeTMbS5uYC&q=Velout%C3%A9&pg=PA133 |language=fr}}</ref> |
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| <ref>Fuller and Renold, recipe no. 81</ref> |
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* [[Venetian sauce|Vénitienne]] – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter.<ref name=s24 /> |
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|- |
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| Beurre noisette |
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| Lightly browned butter with lemon juice. |
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| <ref>Fuller and Renold, recipe no. 82</ref> |
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|- |
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| Beurre vert |
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| Butter mixed with the juice extracted from spinach. |
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| <ref>Saulnier, p. 6</ref> |
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|- |
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| colspan="3" |'''Sauces''' |
|||
|- |
|||
| [[Allemande sauce|Allemande]] |
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| Veal stock, veal velouté, lemon juice, mushrooms and egg yolks. |
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| <ref>Fuller and Renold, recipe no. 54</ref> |
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|- |
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| [[Sauce Américaine|Américaine]] |
|||
| Mayonnaise, blended with puréed lobster and mustard. |
|||
| <ref>Hering, p. 37</ref> |
|||
|- |
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| [[Béarnaise sauce|Béarnaise]] |
|||
| Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter. |
|||
| <ref name=s17 /> |
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|- |
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| [[Sauce bercy|Bercy]] |
|||
| Chopped shallots, butter and white wine, with either fish stock or meat stock. |
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| <ref name=s17>Saulnier, p. 17</ref> |
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|- |
|||
| Bordelaise |
|||
| Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace. |
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| <ref name=s18>Saulnier, p. 18</ref> |
|||
|- |
|||
| [[Sauce Bourguignonne|Bourguignonne]] |
|||
| Chopped shallots, herbs and mushroom trimmings reduced in red wine and meat stock. |
|||
| <ref>Fuller and Renold, recipe no. 16</ref> |
|||
|- |
|||
| [[Breton sauce|Bretonne]] |
|||
| Two forms: (i) chopped onions, butter, white wine tomatoes, garlic and parsley; (ii) [[Julienning|julienne]] of [[leek]]s, celery, mushrooms and onions cooked slowly in butter and mixed with fish velouté. |
|||
| <ref name=S18>Saulnier, p. 18</ref> |
|||
|- |
|||
| [[Sauce Charcutière|Charcutière]] |
|||
| Sauce Robert (below) garnished with gherkins. |
|||
| <ref name=S18 /> |
|||
|- |
|||
| [[Chasseur (sauce)|Chasseur]] |
|||
| Minced mushrooms, butter, shallots and parsley with red wine and demi-glace. |
|||
| <ref name=S18 /> |
|||
|- |
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| [[Demi-glace]] |
|||
| A brown sauce, generally the basis of other sauces, made of beef or veal stock, with carrots, onions, mushrooms and tomatoes. |
|||
| <ref>Fuller and Renold, recipe no. 29</ref> |
|||
|- |
|||
| Gribiche |
|||
| Mayonnaise with hard-boiled eggs, mustard, capers and herbs |
|||
| <ref>Saulnier, p. 20</ref> |
|||
|- |
|||
| [[Hollandaise sauce|Hollandaise]] |
|||
| Vinegar, crushed peppercorns, butter, egg yolks and lemon juice. |
|||
| <ref>Fuller and Renold, recipe no. 34</ref> |
|||
|- |
|||
| Lyonnaise |
|||
| Fried onions with white wine and vinegar reduced and mixed with demi-glace. |
|||
| <ref name=s21>Saulnier, p. 21</ref> |
|||
|- |
|||
| [[Mayonnaise]] |
|||
| Egg yolks with vinegar or lemon juice, beaten with oil. |
|||
| <ref name=s21 /> |
|||
|- |
|||
| [[Sauce Nantua|Nantua]] |
|||
| Diced vegetables, butter, fish stock, white wine, cognac and tomatoes. |
|||
| <ref>Saulnier, p. 22</ref> |
|||
|- |
|||
| [[Sauce Périgueux|Périgueux]] |
|||
| Demi-glace, chopped [[truffle]]s and [[madeira wine|madeira]]. |
|||
| <ref>Beck, Bertholle and Child, p. 184</ref> |
|||
|- |
|||
| Poivrade |
|||
| Diced vegetables with herbs, with demi-glace |
|||
| <ref>Saulnier, p. 23</ref> |
|||
|- |
|||
| Ravigote |
|||
| Reduction of white wine and vinegar with velouté and shallot butter, garnished with herbs. |
|||
| <ref name=s23 /> |
|||
|- |
|||
| [[Remoulade|Rémoulade]] |
|||
| Mayonnaise seasoned with mustard and anchovy essence, garnished with chopped capers, gherkins, tarragon and chervil. |
|||
| <ref>Hering, p. 54</ref> |
|||
|- |
|||
| [[Sauce Robert|Robert]] |
|||
| Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard. |
|||
| <ref name=s23>Saulnier, p. 23</ref> |
|||
|- |
|||
| [[Rouennaise sauce|Rouennaise]] |
|||
| Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots |
|||
| <ref name=s24>Saulnier, p. 24</ref> |
|||
|- |
|||
| [[Rouille]] |
|||
| Garlic, pimento and chilli pepper sauce, traditionally served with fish soup. |
|||
| <ref>Beck, Bertholle and Child, p. 51</ref> |
|||
|- |
|||
| [[Soubise sauce|Soubise]] |
|||
| Onion sauce. Versions include (i) béchamel and cooked chopped onions and (ii) onions and rice in white stock, reduced to paste and blended with butter and cream. |
|||
| <ref name=s24 /> |
|||
|- |
|||
| Tartare |
|||
| Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives. |
|||
| <ref name=s24 /> |
|||
|- |
|||
| [[Venetian sauce|Vénitienne]] |
|||
| White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter. |
|||
| <ref name=s24 /> |
|||
|} |
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===Georgia=== |
===Georgia=== |
||
Line 560: | Line 457: | ||
===Germany=== |
===Germany=== |
||
Sauces in [[German cuisine]] include: |
Sauces in [[German cuisine]] include: |
||
* {{annotated link|Curry ketchup|Currygewürzketchup}} |
|||
* {{annotated link|Duckefett}} |
* {{annotated link|Duckefett}} |
||
* {{annotated link|Green sauce#German Grüne Soße|Frankfurt green sauce}} |
* {{annotated link|Green sauce#German Grüne Soße|Frankfurt green sauce}} |
||
* {{annotated link|braune Bratensoße}} |
|||
*{{annotated link|Sherrysoße}} |
|||
*{{annotated link|Sahnesoße}} |
|||
===Greece=== |
===Greece=== |
||
Line 574: | Line 475: | ||
===India=== |
===India=== |
||
Sauces in [[Indian cuisine]] include: |
Sauces in [[Indian cuisine]] include: |
||
Sauces are usually called [[Chatni]] or [[Chutney]] in India which are a part of almost every meal. Specifically, it is used as dip with most of the snacks. |
|||
* [[Coconut chutney]] (South India) |
* [[Coconut chutney]] (South India) |
||
* [[Garlic chutney]] (South India) |
* [[Garlic chutney]] (South India) |
||
Line 658: | Line 557: | ||
* {{annotated link|Mole sauce|Mole}}<ref>{{cite news |title= Holy Mole |url= https://www.theguardian.com/lifeandstyle/wordofmouth/2008/mar/19/holymole |newspaper=The Guardian |location=London |date=March 19, 2008 |access-date=August 20, 2010 | first=Phil | last=Hall}}</ref> |
* {{annotated link|Mole sauce|Mole}}<ref>{{cite news |title= Holy Mole |url= https://www.theguardian.com/lifeandstyle/wordofmouth/2008/mar/19/holymole |newspaper=The Guardian |location=London |date=March 19, 2008 |access-date=August 20, 2010 | first=Phil | last=Hall}}</ref> |
||
* {{annotated link|Pico de gallo}} |
* {{annotated link|Pico de gallo}} |
||
*Salsa |
*[[Salsa macha]] |
||
*[[Salsa Verde]] |
*[[Salsa Verde]] |
||
*[[Salsa Roja]] |
*[[Salsa Roja]] |
||
*Salsa |
*[[Salsa borracha]] |
||
*{{annotated link|Xnipek}} |
|||
===Netherlands=== |
===Netherlands=== |
||
Line 715: | Line 615: | ||
* {{annotated link|Adobo|Adobo Mojado}} |
* {{annotated link|Adobo|Adobo Mojado}} |
||
* {{annotated link|Ajilimójili}} |
* {{annotated link|Ajilimójili}} |
||
* {{annotated link|Escabeche}} Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for [[ |
* {{annotated link|Escabeche}} Sauce –Pickling sauce made with chili, garlic, herbs, and vinegar primarily used for [[green banana]], onions, root vegetables, [[chicken gizzard]], and fish |
||
* Ají de leche de coco – Spicy thick coconut milk and lime sauce |
* Ají de leche de coco – Spicy thick coconut milk and lime sauce |
||
* {{annotated link|Marie Rose sauce}} – The sauce is made with sofrito, chilies, ketchup, [[sour orange]], Worcestershire sauce, and mayonnaise |
* {{annotated link|Marie Rose sauce}} – The sauce is made with sofrito, chilies, ketchup, [[sour orange]], Worcestershire sauce, and mayonnaise |
||
Line 818: | Line 718: | ||
* {{annotated link|Tomato sauce#United States|Tomato sauce}} |
* {{annotated link|Tomato sauce#United States|Tomato sauce}} |
||
* {{annotated link|Vodka sauce}} |
* {{annotated link|Vodka sauce}} |
||
===Uruguay=== |
|||
Sauces in the cuisine of [[Uruguay]] include: |
|||
* {{annotated link|Caruso sauce}} |
|||
===Vietnam=== |
===Vietnam=== |
||
Line 823: | Line 727: | ||
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:<ref>{{Cite news|title=10 Popular Vietnamese Dipping Sauces|url=https://www.vickypham.com/blog/10-popular-vietnamese-dipping-sauces|access-date=2020-12-21|website=Vietnamese Home Cooking Recipes|language=en-US}}</ref>{{Better source needed|date=December 2020}} |
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:<ref>{{Cite news|title=10 Popular Vietnamese Dipping Sauces|url=https://www.vickypham.com/blog/10-popular-vietnamese-dipping-sauces|access-date=2020-12-21|website=Vietnamese Home Cooking Recipes|language=en-US}}</ref>{{Better source needed|date=December 2020}} |
||
* {{annotated link |
* {{annotated link|Mắm tôm}} - Fermented shrimp sauce |
||
* {{annotated link|Mắm Kho Quẹt}} - Caramalised, vegetable dip |
* {{annotated link|Mắm Kho Quẹt}} - Caramalised, vegetable dip |
||
* {{annotated link|Mắm Nêm}} |
* {{annotated link|Mắm Nêm}} |
||
* {{annotated link|Muối ớt xanh sữa đặc chấm hải sản}} - Green chili with seafood sauce |
* {{annotated link|Muối ớt xanh sữa đặc chấm hải sản}} - Green chili with seafood sauce |
||
* {{annotated link|Nước chấm}} |
* {{annotated link|Nước chấm}} |
||
** {{annotated link|Nước mắm chấm}} - Salty fish sauce |
** {{annotated link|Nước mắm chấm}} - Salty fish sauce |
||
** {{annotated link|Nước mắm đường}} - Sweet fish sauce |
** {{annotated link|Nước mắm đường}} - Sweet fish sauce |
||
** {{annotated link| |
** {{annotated link|Nước mắm gừng}} - Ginger fish sauce |
||
* {{annotated link|Tương |
* {{annotated link|Tương}} - fermented bean paste |
||
==See also== |
==See also== |
||
{{Portal|Food|Lists}} |
{{Portal|Food|Lists}} |
The following is a list of notable culinary and prepared sauces used in cooking and food service.
Brown sauces – Sauce made with brown meat stock include:
Sauces in African cuisine include:
Sauces in East Asian cuisine include:
Sauces in Southeast Asian cuisine include:
Sauces in Caucasian cuisine include:
Sauces in Mediterranean cuisine include:
Sauces in Middle Eastern cuisine include:
Sauces in South American cuisine include:
Sauces in Argentine cuisine include:
Sauces in the cuisine of Barbados include:
Sauces in Belgian cuisine include:
Sauces in Bolivian cuisine include:
Sauces in Brazilian cuisine include:
Sauces in Canadian cuisine include:
Sauces in Chilean cuisine include:
Sauces in Colombian cuisine include:
Sauces in Danish cuisine include:
Sauces in English cuisine include:
Sauces in French cuisine include:
Sauces in Georgian cuisine include:
Sauces in German cuisine include:
Sauces in Greek cuisine include:
Sauces in Indian cuisine include:
Sauces in Indonesian cuisine include:
Sauces in Iranian cuisine include:
Sauces in Italian cuisine include:
Sauces in Jamaican cuisine include:
Sauces in Japanese cuisine include:
Sauces in Korean cuisine include:
Sauces in Libyan cuisine include:
Sauces in Malaysian cuisine include:
Sauces in Mexican cuisine include:
Sauces in Dutch cuisine include:
Sauces in Peruvian cuisine include:
Crema de Rocoto Llatan Mayonesa de aceitunas (black olive mayonnaise)
Sauces in Filipino cuisine include:
Sauces in Polish cuisine include:
Sauces in Portuguese cuisine include:
Sauces in Puerto Rican cuisine include:
Sauces in Romanian cuisine include:
Sauces in Russian cuisine include:
Sauces in Spanish cuisine include:
Sauces used in the cuisine of the Canary Islands include:
Sauces in Catalan cuisine include:
Sauces in Swedish cuisine include:
Sauces in Swiss cuisine include:
Sauces in Thai cuisine include:
Sauces in British cuisine include:
Sauces in the cuisine of the United States include:
Sauces in the cuisine of Uruguay include:
Sauces in Vietnamese cuisine include:
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[60][better source needed]
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Fish sauces and pastes
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Fish sauce |
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Fish paste |
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Chili sauce |
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Chili paste |
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Dips |
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Spreads and pastes |
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Oils and liquids |
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Spices and powders |
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Salads |
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Dressings |
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Ketchups |
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Mustards |
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Vinegars |
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List articles |
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Accoutrements |
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