what are the types of sauce

A list of different types of sauce.

Full Answer

What are the different types of meat sauces?

Meat-based sauces 1 Amatriciana sauce 2 Barese ragù 3 Bolognese – Italian pasta sauce of tomatoes and meat 4 Carbonara – Italian pasta dish 5 Cincinnati chili – Spiced meat sauce used as a topping for spaghetti 6 Neapolitan ragù – Italian meat sauce 7 Picadillo 8 Ragù

What is a sauce in cooking?

Sauce, liquid or semiliquid mixture that is added to a food as it cooks or that is served with it. Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained, for example, the velouté sauce of creamed chicken.

What are the different types of white sauces?

White sauces 1 Alfredo sauce 2 Béchamel sauce – Sauce of the Italian and French cuisines 3 Caruso sauce – Cream sauce for pasta 4 Mushroom sauce 5 Mornay sauce – Type of béchamel sauce including cheese 6 Sauce Allemande – Sauce used in classic French cuisine 7 Sauce Américaine 8 Suprême sauce 9 Velouté sauce – Classic French sauce More items...

What are the five basic sauces of cooking?

The Five Basic Sauces Veal Velouté Sauce Chicken Velouté, One of the Five Mother Sauces Espagnole: A Basic Brown Sauce Fish Velouté Sauce White Wine Velouté Sauce Marchand de Vin: Red Wine Reduction Sauce Chicken Suprême Sauce

What are the 5 types of sauces?

The Five Mother Sauces Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

What are different types of sauce?

By typeBrown sauces.Butter sauces.Emulsified sauces.Fish sauces.Green sauces.Tomato sauces.Hot sauces.Meat-based sauces.More items...

What are the 4 main sauces?

When we talk sauces, we often talk about the “mother sauces.” These five basic sauces—tomate, béchamel, espagnole, hollandaise, and velouté—form the foundations of French cooking, and by proxy, of a lot of cooking world-wide.

Are there 5 or 7 mother sauces?

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Read on to learn how to make each one.

What are the 7 major sauces?

THE SEVEN MOTHER SAUCESBéchamel. Also known as white sauce, béchamel consists of milk thickened with equal parts of flour and butter. ... Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice. ... Velouté ... Espagnole. ... Demi-Glace. ... Tomato. ... Hollandaise.

What are the top 10 sauces?

A world tour of the 10 most popular sauces1 Bechamel | France.2 Andalouse | Belgium.3 Tzatziki | Greece.4 Alfredo | Italy.5 Guasacaca | Venezuela.6 BBQ | United States.7 Pico de gallo | Mexico.8 Bittersweet | China.More items...•

What are the 5 basic sauces in cooking?

What are the five mother sauces of classical cuisine?Béchamel. You may know béchamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese. ... Velouté ... Espagnole. ... Sauce Tomate. ... Hollandaise.

What are the 6 leading sauces?

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

What are the 5 daughter sauces?

In French cuisine, a number of sauces can be considered "daughters" of five "Mother Sauces". The five mothers are Béchamel, Espagnole, Velouté, Hollandaise and Tomate.

What is a sister sauce?

A sauce made by adding flavoring to a basic mother sauce is a “sister” sauce.

What is a thick sauce called?

A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.

How many sauces are in the world?

There are a limitless amount of sauces in the world, But it is said that there are 5 mother sauces, which are: Béchamel-White Sauce, Cream Based. Veloute-Basic Clear Chicken Broth. Espagnole-Brown Sauce, Demi-Glace Based.

What are the nine major sauces?

Many sauces, often referred to as daughter sauces, can be derived from mother sauces.Béchamel sauce.Espagnole sauce.Velouté sauce.Tomato sauce.Hollandaise sauce.Mayonnaise.

What are the 3 sauces?

And once you've made them a few times, you won't even need a recipe!1 - Béchamel or Basic White Sauce. A white sauce is made by adding milk, salt, and pepper to a roux. ... 2 - Mornay or Cheese Sauce. Building off a white sauce is a Mornay or cheese sauce. ... 3 - Gravy.

What are the 3 sauces at Indian restaurants?

The three sauces at Indian restaurants most commonly served are a green sauce, brown sauce and a red sauce. In order these are, mint cilantro chutney, tamarind chutney and garlic chutney. They cover the notes of a savory chutney, a sweet/sour chutney and a spicy chutney.

What are the 3 types of roux sauces?

There are four varieties of roux: white, blond, brown, and dark brown. The different colors are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common, used to thicken sauces, soups, and chowders.

France

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. They are:

India

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.

Vietnam

Dipping sauces are a mainstay of many Vietnamese dishes. Some of the commonly used sauces are:

The five mother sauces are the basis of all classical sauces

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.

Béchamel Sauce

Béchamel sauce is probably the simplest of the mother sauces because it doesn't require making stock. If you have milk, flour, and butter you can make a very basic béchamel. Béchamel is made by thickening hot milk with a simple white roux.

Velouté Sauce

Velouté sauce is another relatively simple mother sauce, made by thickening white stock with a roux and then simmering it for a while. While the chicken velouté, made with chicken stock, is the most common type, there is also a veal velouté and fish velouté. Each of the veloutés forms the basis of its own respective secondary mother sauce.

Espagnole Sauce

The Espagnole sauce, also sometimes called Brown Sauce, is a slightly more complex mother sauce. Espagnole is made by thickening brown stock with a roux. So in that sense, it's similar to a velouté. The difference is that Espagnole is made with tomato purée and mirepoix for deeper color and flavor.

Hollandaise Sauce

Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to a liquid and a thickening agent, plus flavorings. Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks.

Classic Tomate Sauce

The fifth mother sauce is the classic Tomate sauce. This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few more steps to make.

Overview

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Prepared sauces

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