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* [[Béarnaise sauce|Béarnaise]] – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter.<ref name=s17 /> |
* [[Béarnaise sauce|Béarnaise]] – Reduction of chopped shallots, pepper, tarragon and vinegar, with egg yolks and melted butter.<ref name=s17 /> |
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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> |
* [[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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* [[Béchamel]] – milk-based sauce, thickened with a white roux. |
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* Beurre blanc – Reduction of butter, vinegar, white wine and shallots.<ref>Fuller and Renold, recipe no. 80</ref> |
* Beurre blanc – Reduction of butter, vinegar, white wine and shallots.<ref>Fuller and Renold, recipe no. 80</ref> |
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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> |
* [[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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* Beurre noir – Browned butter with lemon juice/vinegar and parsley; traditionally served with raie ([[Skate (fish)| |
* 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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* Beurre noisette – Lightly browned butter with lemon juice.<ref>Fuller and Renold, recipe no. 82</ref> |
* Beurre noisette – Lightly browned butter with lemon juice.<ref>Fuller and Renold, recipe no. 82</ref> |
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* Beurre vert – Butter mixed with the juice extracted from spinach.<ref>Saulnier, p. 6</ref> |
* Beurre vert – Butter mixed with the juice extracted from spinach.<ref>Saulnier, p. 6</ref> |
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* Bordelaise – Chopped shallots, pepper, herbs, cooked in red wine and mixed with demi-glace.<ref name=s18>Saulnier, p. 18</ref> |
* [[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 sauce]] |
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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> |
* [[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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⚫ | * [[Bigarade sauce]] – an orange sauce, commonly for [[duck à l'orange]]. |
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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> |
* [[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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* [[Sauce Charcutière|Charcutière]] – Sauce Robert (below) garnished with gherkins.<ref name=S18 /> |
* [[Sauce Charcutière|Charcutière]] – Sauce Robert (below) garnished with gherkins.<ref name=S18 /> |
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* [[Chasseur (sauce)|Chasseur]] – Minced mushrooms, butter, shallots and parsley with red wine and demi-glace.<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> |
* [[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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* [[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=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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* Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs.<ref>Saulnier, p. 20</ref> |
* [[Sauce_gribiche|Gribiche]] – Mayonnaise with hard-boiled eggs, mustard, capers and herbs.<ref>Saulnier, p. 20</ref> |
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* [[Hollandaise sauce|Hollandaise]] – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.<ref>Fuller and Renold, recipe no. 34</ref> |
* [[Hollandaise sauce|Hollandaise]] – Vinegar, crushed peppercorns, butter, egg yolks and lemon juice.<ref>Fuller and Renold, recipe no. 34</ref> |
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* Lyonnaise – Fried onions with white wine and vinegar reduced and mixed with demi-glace.<ref name=s21>Saulnier, p. 21</ref> |
* [[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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* [[Mayonnaise]] – Egg yolks with vinegar or lemon juice, beaten with oil.<ref name=s21 /> |
* [[Mayonnaise]] – Egg yolks with vinegar or lemon juice, beaten with oil.<ref name=s21 /> |
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* [[Sauce Nantua|Nantua]] – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.<ref>Saulnier, p. 22</ref> |
* [[Sauce Nantua|Nantua]] – Diced vegetables, butter, fish stock, white wine, cognac and tomatoes.<ref>Saulnier, p. 22</ref> |
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* [[Rouille]] – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.<ref>Beck, Bertholle and Child, p. 51</ref> |
* [[Rouille]] – Garlic, pimento and chilli pepper sauce, traditionally served with fish soup.<ref>Beck, Bertholle and Child, p. 51</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 /> |
* [[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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* Tartare – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.<ref name=s24 /> |
* [[Tartar Sauce|Tartare]] – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.<ref name=s24 /> |
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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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|title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |date=1903 |
|title=Le guide culinaire, aide-mémoire de cuisine pratique. Par A. Escoffier |date=1903 |
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|publisher=Emile Colin (imprimerie de Lagny) |
|publisher=Emile Colin (imprimerie de Lagny) |
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|pages=132–135 |
|pages=132–135 |
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|url=https://books.google.com/books?id=t8UeTMbS5uYC&pg=PA132}}</ref> |
|url=https://books.google.com/books?id=t8UeTMbS5uYC&pg=PA132}}</ref> |
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* [[Velouté sauce|Velouté]] – white stock-based sauce, thickened with a roux or a liaison. |
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* [[Venetian sauce|Vénitienne]] – White wine with a reduction of tarragon vinegar, shallots and chervil, finished with butter.<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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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 Vietnamese cuisine include:
Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:[50][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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Sauces |
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Dips |
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Pickles and preserves |
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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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