List of sauces
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List of Sauces
A sauce (/sɔːs/ from Old French: sauce, from Latin: salsus meaning "salted") is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks.
Types of Sauces
- Alfredo sauce - A white sauce made from butter, cream, and parmesan cheese. It is often served with pasta.
- Barbecue sauce - A flavoring sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style.
- Bechamel sauce - A sauce traditionally made from a white roux and milk. It is one of the mother sauces of French cuisine.
- Hollandaise sauce - An emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
- Marinara sauce - A tomato sauce usually made with tomatoes, garlic, herbs, and onions. It can include the addition of capers, olives, spices, and a dash of wine as possible ingredients.
- Pesto sauce - A sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil.
- Soy sauce - A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
- Tartar sauce - A mayonnaise-based sauce often served as a condiment with seafood dishes.
See Also
External links
- Medical encyclopedia article on List of sauces
- Wikipedia's article - List of sauces
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