List of sauces
This list includes variants of sauces made by cooking .
Funds
- Gravy , jus de viande
- Fish essence , Essence de poisson
- fish stock
- Fumet de poisson
- Meat ice cream, ice cream de viande
- Brauner Fond , Fonds brun
- Large brown stock , grand jus
- Poultry essence , Essence de volaille
- (White) poultry stock , Fonds de volaille
- (White) veal stock , stock blanc
- (Brown) veal juice , jus de veau
- (Bound) veal juice , jus de veau lie
- Wild Fund, Fonds de gibier
Basic sauces
Brown basic sauces
- Brown base sauce
- Demiglace , made from Spanish sauce and veal stock, boiled down and supplemented with meat extract
- Spanish sauce , Espagnole sauce, made from veal bones, onions, root vegetables, flour and tomato paste, all seared, boiled in meat broth and strained
White basic sauces
- Veal velouté , Velouté de Veau, veal stock bound with light roux (roux)
- Poultry velouté, Velouté de Volaille, poultry stock bound with light roux
- Fish velouté, Velouté de Poisson, fish stock bound with light roux
- Vegetable velouté
- German sauce , sauce allemande, modification of the Velouté de Veau
- Poultry cream sauce, sauce suprême, with mushrooms based on the Velouté volaille
- Béchamel sauce , Béchamel sauce, made from milk bound with white roux.
- Cream sauce , béchamel sauce with cream
White sauces (modern style)
Other basic sauces or independent sauces
- Dutch sauce , sauce hollandaise, is an emulsion made from clarified butter and egg yolk that is whipped warm in a water bath .
- Mayonnaise , sauce mayonnaise, is a cold mixed emulsion made from oil, egg yolk and lemon juice or vinegar.
- Tomato sauce , sauce tomato, consists of tomatoes stewed together with various other ingredients (herbs, spices, vegetables such as onions and carrots), which are cooked in meat stock or fish stock and then passed through a sieve.
- Game sauce, sauce gibier, made from game bones, roasted vegetables, dark roux and tomato paste, all seared, boiled in game stock and strained.
- pepper sauce
- Warm English sauces
Cold sauces
Mayonnaise derivatives
- Aioli flavored with garlic
- Cocktail sauce , with tomato paste or ketchup
- Chantilly sauce , with whipped cream, lemon juice and coarse mustard
- Gloucester sauce , with mustard and Worcestershire sauce
- Remoulade sauce , with herbs and chopped pickles
- Tartare sauce , with chopped hard-boiled egg and chives
- Gribiche sauce
Other cold sauces
- Chaudfroid sauce
- Cumberland sauce
- Duxelles sauce
- green sauce
- Cream horseradish
- Rouille
- Venetian sauce variant also as a warm sauce
Salad dressings (dressings)
- Italian dressing
- Ranch dressing
- Thousand Island Dressing (also American Dressing )
- Vinaigrette sauce
Dessert sauces
- chocolate sauce
- Vanilla sauce
- Melba sauce
- Crème anglaise
- Foam sauce with wine (e.g. Zabaglione , Chaudeau )
Compound sauces / warm sauces
Composite sauces are based on the basic sauces: brown composite sauces on the brown basic sauces, white sauces analogously on the white basic sauces.
Brown sauces
- Sauce bordelaise , a strong red wine sauce from Bordeaux
- Colbert sauce , one with butter mounted demi-glace
- Geneva sauce , with porcini mushrooms and bacon
- Solferino sauce , demiglace with tomato essence and cayenne pepper
- Hunter sauce
- Lyonnaise sauce
- Sauce Robert
- Devil's Sauce
White sauces
- Sauce Mornay , a variant of the Béchamel sauce with cheese , possibly also egg yolks and cream
- Sauce Soubise , variant of the Béchamel sauce with cream and onion puree
- Aurora sauce , variant of the bechamel sauce with poultry stock and tomato sauce
- Sauce bâtarde , watery roux, alloyed with a mixture of egg yolks and cream
- Norman sauce , a light thickened sauce with oyster water, lemon juice and fresh herbs
- Tarragon sauce
- Sauce Nantua , variant of the Béchamel sauce with crayfish
- Sausage gravy , variant of the bechamel sauce with minced pork
- White wine sauce
- Venetian sauce variant also as a cold sauce
Whipped hot sauces
- Derivatives of the hollandaise sauce
- Maltaise sauce ( Maltese sauce ), a variation of the hollandaise sauce with grated orange peel and blood orange juice
- Sauce Bavaroise ( Bavarian sauce ), a variation of the hollandaise sauce with crab butter and whipped cream , occasionally also with diced crab tails
- Sauce béarnaise ( Béarner sauce ), an egg yolk and butter emulsion, mixedwith chopped tarragon and chervil .
- Derivatives of the Bearner Sauce:
- Choron sauce , a variation of the bearnaise sauce with tomato paste
- Sauce Foyot (also Sauce Valois ), a modification of the Sauce Béarnaise with a little meat extract ( Glace de viande )
Butter mixes
literature
- Richard Hering: Herings Lexicon of the Kitchen . Ed .: F. Jürgen Herrmann. 20th, revised edition. Pfanneberg, Haan-Gruiten 1990, ISBN 3-8057-0322-8 (first edition: 1907).
- Klaus Roth: From the vinaigrette sauce to mayonnaise. Delicate interfaces part 1 . In: Chemistry in Our Time . tape 42 , no. 2 , April 8, 2008, p. 160–172 , doi : 10.1002 / ciuz.200800456 .
- Dorothee Gödert, Martina Görlach, Bärbel Schermer: Handbook of Sauces. From aioli to lemon sauce . Gutenberg Book Guild, Frankfurt / Vienna / Zurich 2008, ISBN 978-3-7632-5973-1 .
Web links
- Sauce ABC - Nothing happens without sauce! In: Eating & Drinking . Retrieved November 23, 2016 .