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Classic Sauces

Before you experiment with complicated sauces, it is worth learning the classic ones first, the main reason being a lot of sauces are based on classic sauces. For example, knowing how to make a classic white sauce means you can make a mustard sauce (by adding mustard to it) or curry sauce (by adding some curry paste to it). Start off with a classic sauce and you can tweak it to make it perfect for the dish you are serving. Classic sauces are the ones everyone has heard of, if not made, and they tend to go with all kinds of dishes, making them versatile and appealing. If you want to learn more sauce recipes, this is the category you should be focusing on, because these sauces are versatile, basic and delicious.

An Introduction to Mother Sauces

As any chef knows (and probably learns in his first week at culinary school), mother sauces form the basis of many, if not most, sauce recipes. These 5 mother sauces, as they are known, are béchamel, velouté, espagnole (brown sauce), hollandaise, and tomato sauce. Each of these can be made in their basic form or enhanced with other ingredients to turn them into other sauces. For example, adding onions and tomato to béchamel sauce gives you a soubise sauce, while adding heavy cream to a hollandaise sauce results in a mousseline sauce. Once you have a good feel for the basic classic sauces you will able to come up with your own versions in time, and discover new twists.

Classic Sauces:

 

 

 

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Christine Szalay-Kudra


Hello, I'm Christine. Thanks for dropping by and welcome to Amazing Sauces. Food is a very important part of our family's lives, and I find a homemade sauce often finishes a dish perfectly. Whether you are making something with chicken, beef, pork, vegetables, an appetizer, or even a dessert recipe, a sauce is often the ideal finishing touch.


You will find many sauce recipes here, all conveniently in one place, from the classics like tomato sauce, béchamel sauce and cheese sauce, to gravies, marinades, and unusual ideas for sauces too like ginger-plum sauce or gorgonzola sauce.


Some sauces can be drizzled over the meal, while others are best served on the side. Some will work as a dip or sauce, while others are great for basting, marinating or adding a splash of color to a recipe. Try our creamy gravies with your breakfast, one of our international steak marinades for a sophisticated spin on dinner, or learn how to make a classic béarnaise or rich red wine sauce to complement your dish.


Thanks for visiting,


Christine

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