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Sauce Recipe: 59 Photos

Béarnaise Sauce (Easy & No-Fail)

FAQ

In honor of our namesake Auguste Escoffier's birthday in October, all five mother sauces will be addressed:
  • Béchamel Sauce.
  • Velouté Sauce.
  • Espagnole Sauce.
  • Hollandaise Sauce.
  • Tomate Sauce.
A world tour of the 10 most popular sauces
  • Tzatziki | Greece. ...
  • Alfredo | Italy. ...
  • Guasacaca | Venezuela. ...
  • BBQ | United States. ...
  • Pico de gallo | Mexico. ...
  • Sweet & Sour | China. ...
  • Chimichurri | Argentina. ...
  • Harissa | Morocco.
The main ingredients used in sauce making are, flour or thickening agent, fat, liquid and flavourings. Generally, a soft flour with a low gluten content is used, for example plain flour and cornflour. When flour is mixed with a liquid and heated in a sauce the mixture will thicken.
Sauces come in many forms and are made in many ways – gravy, salsa, fruit coulis, pan sauces. All of these fall into the broad category of sauces. There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise.
Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.