Sauce

A sauce is a culinary liquid or semi-fluid preparation used for the accompaniment of some mets. The composition of a sauce, enter in general of the greasy substance, the Condiment S, the spice S, etc It can also be prepared containing Fond.

Beyond of a simple accompaniment, the cooks stress that a sauce must emphasize the dish which it accompanies, while creating a delicate harmony with this one.

The sauces in the French Cuisine go up with the medieval time. There were hundreds of sauces in the knowledge. In the high-class cooking French, the sauces were useful, until the advent of the new kitchen, of pivot in the ordinance of a receipt of kitchen. The 19th century, Lent carried out a classification of sauces in four basic groups: allemande, bechamel sauce, Spanish and the velvety one. At the beginning of the 20th century, Escoffier changed those to five by updating this classification, replacing German sauce by the emulsions (Dutchwoman and mayonnaise) and by adding the Tomate to it: emulsions, bechamel sauce, Spanish, velvety, tomato sauce.

Talleyrand summarized the importance of sauces in the French kitchen with this comment on its return of the the United States of America: “I found there a country with thirty-two religions but only one sauce. ”

Medieval sauces

  • Sauce dodder
  • green Sauce
  • Sauce jance
  • Sauce with the black grape
  • Sauce with the black pepper

French sauces

Salted sauces

Cold sauces

Bases

  • Lobster soup
  • Bisque of currycombs (bases) in photograph

Cold butters

    • Butter of garlic
    • Butter of almond
    • Anchovy paste
    • Butter Bercy
    • Butter of lemon
    • Butter Colbert
    • Butter of crab or shrimp
    • Butter of cress
    • Butter of milt
    • commercial Butter of wine
    • main Butter of hotel
    • Garlic and parsley butter
    • Butter Chivry
    • Butter farm

Vinaigrette or vinaigrette sauce

Emulsions

  • Garlic mayonnaise (or garlic mayonnaise)
  • Mayonnaise
    • Mayonnaise with the anchovies
    • consistent Mayonnaise
    • spring Mayonnaise
    • Mayonnaise ravigote
    • Sauce antiboise
    • Berliner Sauce
    • Cypriot Sauce
    • Sauce cocktail
    • Dijonese Sauce
    • mad Sauce
    • Sauce the Game preserve
    • Sauce musketeer
    • Sauce pink remoulade sauce
    • Sauce
    • Tartare sauce
    • green Sauce
    • Sauce Vincent
    • Sauce gribiche
    • Norwegian Sauce

Hot sauces

Russet-red

White sauces or russet-red white
  • Sauce Albert
  • Sauce with the cream
  • Sauce with the chef
  • German Sauce
  • English Sauce
  • Sauce with the anchovies
  • Sauce with the shrimps
  • Sauce with the moulds
  • bastard Sauce
  • Sauce Mornay
  • Sauce Nantua
  • Sauce Norman
  • Hollandaise sauce
  • spring Sauce
  • rich Sauce
  • Sauce Soubise
  • Sauce Chivry
  • Sauce Cardinal

Sauces bechamel sauce
  • Caper sauce
  • Sauce cardinal
  • Sauce with the horseradish

Russet-red sauce fair blondes or
  • Sauce Bonnefoy
  • Sauce financi2ere
  • marine Sauce
  • marine Sauce
  • Sauce Richelieu
  • Sauce Villeroi
  • Sauce for velvety
    • Velvety ivory

Spanish sauces or russet-red brown
  • Sauce of Bordeaux
    • Sauce with marrow
  • Sauce rouennaise
  • Italian Sauce
  • Sauce with blood
  • Sauce Chambord
  • Sauce Chateaubriant
  • Genevese Sauce
  • Italian Sauce
  • Sauce fish stew
  • Piquant sauce
  • Sauce poivrade
    • Sauce large-huntsman
  • Sauce Robert
    • Sauce porkbutcher

Reductions

  • Half-ice
  • Sauce François Raffatin
  • Sauce with the poor fellow
  • Burgundian Sauce
  • Sauce Chambertin
  • Sauce duxelles hunter
  • Sauce Colbert
  • Sauce Diane
  • Sauce Dodard
  • Sauce
  • Madeira sauce
  • Sauce merchant of wine
  • Sauce mustard
  • Sauce Talleyrand
  • Sauce Regency
  • Holy-Ménehould Sauce
    • Sauce with the mushrooms
    • Sauce with the olives
    • Périgueux Sauce
      • Sauce sarladaise
    • Portuguese Sauce

Velvety

  • Sauce with the queen
  • Sauce Albuféra
  • Sauce Alexandra
  • Sauce ambassadress
  • Sauce dawn
  • Sauce chaud-froid
  • Sauce Chivry
  • Sauce bearing
  • Sauce dieppoise
  • Sauce duchess
  • Sauce financi2ere
  • Sauce ivory
  • Sauce ravigote
  • Venetian Sauce
  • Sauce Victoria
  • Supr4eme sauce
    • German Sauce
      • Polish Sauce
      • Sauce empress
      • Hollandaise sauce
      • sicilian Sauce
    • Sauce diplomatic Norman
      • Sauce
      • Sauce Velvety Joinville
      • Sauce laquipière
    • with the white wine
      • Sauce Bercy
      • marine Sauce
      • Sauce Countess
      • Sauce Grandville
      • Sauce fish stew
      • Sauce orléanaise
      • Sauce Pompadour

Chaud-froids

  • brown Chaud-froid
  • Chaud-froid Madeira
  • Chaud-froid Nantua
  • rosy Chaud-froid
  • Chaud-froid royal
  • Chaud-froid Siberian
  • yellow Chaud-froid

Tomato sauces

  • creole Tomato sauce
    • Sauce
    • Portuguese Sauce
    • Sauce of Provence

Hollandaise sauces

  • Hollandaise sauce basic
  • Sauce muslin
  • Sauce Barber
  • Sauce Joinville
  • Maltese Sauce
  • Sauce Mikado
  • Sauce arlésienne
  • Sauce marquis
  • Sauce with the devil
    • B3earnaise sauce
      • Sauce Beauharnais
      • Sauce Bontemps
      • Sauce Choron
      • Sauce Foyot
      • Sauce paloise
      • Sauce tyrolienne
        • Sauce Minnow
      • Sauce Valois

Hot butters

  • Butter handled
  • Butter hazel nut
  • Brown butter sauce
  • white Butter
  • Nantes Butter

Others

  • instantaneous Sauce
  • spiced Sauce

Sweetened sauces

  • Sauce with the lemon
  • Sauce with the apricot
  • Sauce with the pineapple
  • Sauce with the cherry
  • Sauce with pineapple and rum
  • Sauce with the chocolate
  • Sauce with the coffee
  • English Cream
  • Sauce with Large-Marnier the
  • Sabayon
  • Sauce with vanilla
  • Sauce with vanilla and rum
  • Sauce with vanilla and the bourbon
  • Zabaglione

European sauces

  • Sauce with mint (England)
  • Sauce Apfelkern (Austria)
  • Caper sauce (England)
  • Sauce with the oysters (England)
  • Sauce with the apples (England)
  • Sauce bolognaise (Italy)
  • Sauce Cambridge (England)
  • Sauce Cumberland (England)
  • Sauce Reform (England)
  • Sauce smitane (Russia)
  • Sauce Ziska (Hungary)

Asian sauces

  • Bagoong (Filipino)
  • Dopiaza (India)
  • Hoisin (China)
  • Jalfrezi (India)
  • Kanjang (Korea)
  • Ketjap manis (Thailand)
  • Koch' ujang (Korea)
  • Korma (India)
  • Nam pla (Thailand), sauce of fish
  • Nuoc-mam (Vietnam), sauce of fish
  • Rough grazing (Filipino), sauce of fish
  • Rogan Josh (India)
  • Sambal manis (Indonesia)
  • Sambal oelek (Indonesia)
  • Sauce satay (Thailand)
  • bitter-sweet Sauce (Canton, China)
  • Sauce with black beans (China)
  • Sauce with the oysters (China)
  • Sauce of green pepper
  • Sauce Mirin (Japan)
  • Sauce soya or sauce soya
  • Sauce tentsuyu (Japan)
  • Sauce teriyaki (Japan)
  • Tikka masala (India)
  • Toenjang (Korea)
  • Vinegar with sushi (Japan)

American sauces

  • Sauce salsa (Mexico)
  • Sauce with hot red pepper (Louisiana) or Tabasco ®
  • Sauce Chile (Mexico)
  • Sauce with the cranberries (North America)
  • Ketchup (North America)
  • Sauce Worcestershire (England)
  • Sauce barbecue (Texas)
  • Québécois Sauce in Putin (North America)
  • Mole (Mexico)

Australian sauces

  • Tomato sauce of the bush (Australia)
  • Sauce barbecue with the pepper of mountain (Australia)
  • Sauce with plum will illaara (Australia)
  • Sauce with the plum kakadu (Australia)
  • Sauce will akudjura (Australia)

See too

Herve This, pioneer of the physicochemistry of the kitchen, proposed a rational method of classification of sauces according to their properties and their preparation.
  • French Kitchen
  • Gastronomy of the world

  • the Salsa, music and dance which took the name of salsa which means Spanish sauce

Simple: Sauce

Random links:Blackalicious | Charmontois | Smendès | Microscalabotes bivittis | Coupe de France of football 2002-2003 | Claude-Godefroi Coquart