home  Introduction History Technology Agro Associations Agro Scenario Career Opportunities

 Pickles & Condiments
Chilly Sauce
Tomato Ketchup
Soy Sauce
Mayonnaise
Pickles
Other Sauces
 
 
 

 
Other Sauces

Sauce is the taste enhancer liquid or semi liquid condiment. Ever since human evolution, food has always been entrusted with new and better options to enhance the taste and make it better to eat.

It seems that sauces have seen the advent for ages now. as a preservative, taste enhancer and great food companion, sauces can be eaten with any food or any cuisine for that matter.

'Salsus' is the Latin word which gave way to 'sauce' in the common language. As sauces have evolved to occupy an indispensable position as an integral food item, different regions have their own types of sauces. the variety of sauces have been categorized on their origins, ingredients and lasting capability.

 
Most of the sauces consist of a larger liquid portion as compared to the solid content. Each cuisine displays different varieties of sauces to accompany their food items. Be it Italian cuisine, Mexican, English, Chinese or Indian, sauces will widely range and differ equally.
 

Types of Sauces
As explained above, sauces are usually based on tomato, various vegetables, fruits and plenty of spices. Ketchup is the word that is referred to sauces in layman's language however today it has been limited to tomato ketchup.

Depending on the ingredients, sauces may be sweet, chilly, hot, mild or tangy. Basically, a sauce is an ideal companion to any dessert or dish either in hot or cold state. In certain cuisines, sauces also enhance the look, taste and flavor of the dish by garnishing it.

Sauces made from stewed fruits is mostly sweet in taste and such sauces make a great taste maker for pork, ham, potato pancakes and other such dishes. Apple sauce or many other sauces also make up for ingredient portions in many dishes.
 

Derivatives of Sauces
French Cuisine is considered to be the mother of all sauces and no doubt each sauce derives its base from the five mother sauces listed below:

  • Velouté
  • Béchamel sauce
  • Allemand
  • Espagnole
  • Hollandaise sauce
 

Depending on the ingredient vitality, different sauces have been classified as under:

Brown Sauces
Bordelaise Sauce: This distinguished French wine is a great blend of dry red wine, bone marrow, shallots, and a rich brown sauce known as demi-glace. As it comes from the famous Bordeaux region of France, the sauce engulfs the rich wine flavor and tastes simply amazing when served with grilled beef or steak. The sauce also enhances the taste of a variety of other meats.

Charcutière Sauce: Another French derivative, this sauce compiles a rich base of espagnole sauce

mixed well with superbly chopped gherkins. In layman's language the title for this sauce goes like 'sauce of the pork butcher'. One can gorge on this sauce along with cuts of grilled pork.

Demi-glace Sauce: The rich brown sauce in French cuisine is an iced sauce which is prepared by combining proportionate parts of veal stock and sauce espagnole. this mixture when on being simmered, reduces to half then the sauce is great to be gorged on with any dish and it is invariably used to prepare various other sauces and dishes as well.

Romesco Sauce: The Spanish sauce imbibes in it the great taste of the well blended mxture of numerous ingredients like almonds/hazelnuts, roasted garlic, olive oil, small, dried red peppers along with roasted tomatoes, red wine vinegar and onion. Seafood becomes an ultimate delight if accompanied with Romesco Sauce.

Sauce Africaine : A wonderful amalgam of African seasonings, the sauce is invariably one of the most relished ones with steak, chops, and chicken.

 

White sauces
Béchamel Sauce: It is a white sauce which is used as the basis for various other sauces like Mornay sauce, etc. The best way to prepare this unique sauce is to whisk scalded milk gradually into a white flour and butter mix. The thickness of the sauce depends largely on the proportions of flour and butter. It is often served with seafood or vegetables.

Allemande Sauce: A French sauce which forms a vital ingredient in French cuisine is made of velouté sauce and derives its thickness from egg yolks, heavy cream, finally is seasoned with lemon juice.

Sauce Américaine: French cuisines is a fine display of a number of distinguished varieties of sauces. Sauce Américaine is one of the very fine sauces made of pound shells and meat in the mortar along with the seasonings of chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper and butter.

Suprême Sauce: A delicious base of velouté sauce reduced with cream and then strained through a fine sieve. A tint of lemon is added to get the vivacious taste which adds to the normal taste of any dish.

 

Emulsified Sauces
Aioli: The sauce is made of garlic and olive oil and at times to ease out the mixing and blending portion, egg/mustard. Likewise mayonnaise, aioli is also a fine emusion of oil globules. Traditionally the sauce is served with seafood, fish soup, and croutons.

Béarnaise Sauce: Butter, egg yolks with the flavor of tarragon and shallots dipped in vinegar. Though its easy to tell the mixture however it takes years of experience to be able to make a perfect Béarnaise sauce.

Duck Sauce: Various Chinese and American restaurants bank upon this translucent sweet and sour orange condiment as a dipping mixture for deep-fried dishes such as duck, chicken, fish, spring rolls, egg rolls, or with rice or noodles. And as it improvises the taste of deep fried duck to a great extent, thus the name defines its uniqueness. Apricots, plums, peaches, sugar, vinegar ginger or chillis form the rich ingredients of Duck Sauce. Due to its excessive fruit content, it is also referred to as plum sauce.

Hollandaise Sauce: An emulsion of butter and lemon juice with egg yolks as the emulsifying agent makes up for this French sauce. Salt and black pepper season this sauce which is also used as a key ingredient to Eggs Benedict.

Remoulade Sauce: The Aioli or mayonnaise-based sauce resembles to tartar sauce. The yellow colored sauce also contains horseradish, paprika, anchovies, capers and a host of other items. The spicy flavor was ideally meant for meats and related dishes however today it is an indispensable accompaniment to seafood dishes especially pan-fried breaded fish fillets.

Tartar Sauce : This thick white sauce is based on mayonnaise along with a mixture of finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley, hard-boiled eggs, olives, and horseradish. Mustard oil acts as the emulsifying agent. It is very commonly relished in many European countries as well as Australia and New Zealand.

Salad Cream: The sauce clearly resembles mayonnaise due to its creamy, yellow color. Primarily used as a salad dressing cream, this sauce has gained immense popularity in England and other European countries. In many regions, it is also used as a wonderful sandwich spread.

 

Butter Sauces

Beurre Blanc: Commonly known as white butter, the Loire Valley cuisine sauce is a deliciously rich and hot butter sauce made of vinegar and white wine with shallots and cold whole butter. Vinegar can also be replaced with lemon juice and the taste still ends up to be simply admirable.

Café de Paris: Grilled meats can never be as sumptous as they are with this buttery sauce known as rCafé de Paris. Made from chicken livers, fresh thyme and thyme flowers, full cream, white Dijon mustard, butter, water, salt, and pepper, the sauce ends up to be an eternal companion to grilled meat dishes.

Peanut Sauce/Satay Sauce: A well known ingredient used in Indonesian cuisine, Malaysian cuisine, Thai cuisine, and Chinese cuisine, the sauce is a huge craze all over. It can be prepared with the help of various components such as peanut butter, coconut milk, soy sauce, ginger, garlic, and spices (such as coriander seed, cumin, etc), chillies, milk, fried onions, sesame seed, olive oil or peanut, etc.

 

Sweet sauces

Chocolate Sauce: A topping for various desserts, the chocolate sauce helps in adding the chocolate flavor to any dish. When consumed with different flavored ice-creams, chocolate sauce adds to the taste and also serves as a garnishing element for various cakes, cookies, etc.

Custard: A recipe which rests on the perfect blend of milk and eggs, thickened with heat. Usually it refers to a dessert or dessert sauce however several custard bases are also used for quiches and other savoury food items. It is made of a combination of milk or cream, egg yolks, sugar, and vanilla

along with flour, corn starch, or gelatin, etc.

Hard Sauce: The cold dessert sauce is a preparation made whipping butter and sugar with rum, brandy, whiskey, vanilla or other flavorings. It works wonders when served with plum pudding, bread pudding, Indian pudding, hasty pudding, and other heavy puddings as well as with fruitcakes and gingerbread. Brandy butter is a renowned hard sauce.

 

Fruit Sauces

Apple Sauce: As the name suggests, this sauce is made of the puree of the apples. The texture of the sauce can be coarse or fine depending on the treatment subjected.
Easy to prepare, this sauce is a great preservative and can be used for future usage as it does not get spoiled easily.

Caramel Sauce: A variety of sauces prepared through the caramelization of sugars are known as caramel sauces. These sauces enhance the taste and color of puddings, desserts, filling in candies, topping for custards and ice creams. In the confectionery industry, caramel sauce is highly popular as it is used on a vast scale.

Cranberry Sauce: Made of the fruit cranberries, the sweetened sauce is linked with various beliefs and cultures due to its regional usage. In North America, Canada and various other countries, it is associated with the thanksgiving ceremony.

Strawberry Sauce: Yet another addition to fruity flavored sauces, strawberry sauce finds great usage in confectionery industry. It makes fr a great flavoring cream and also adds to the desserts and puddings as a garnishing toppings.

Fresh made Sauces of chopped ingredients
Green herbs, vegetables, fruits and tint of fresh spices make up for the sauces of chopped fresh ingredients. Onion, mint, Salsa verde, and various other sauces with the tint of freshness enhance the taste of any food item in various ways.

Hot sauces
Chili Sauce: The very spicy and burning taste of the sauce can turn any simple dish into a hot cuisine. prepared in numerous ways around the globe, chillies sauce makes a relishing treat for any spicy tongue. It is easily prepared with the help of green or red chillies blended with salt and pepper.

Tabasco Sauce: The hot and tangy flavor is captured from the blended mixture of tabasco peppers, vinegar, and salt and after this the mixture is preserved in barrels for around three years to derive the hot and spicy flavor which it is famous for.

Other than these sauces there are numerous others which have lend their vibrant tastes to a variety of cuisines worldwide.

East Asian Sauces: Sweet Noodle Sauce, Hoisin Sauce, Oyster Sauce, Pad Thai Sauce, Ponzu, Sichuan Mala, Soy Sauce, Sriracha, Xo Sauce, Etc.,

Cooked Sauces: Lobster sauce, Sweet and sour sauce, Teriyaki, etc.

Southeast Asian Sauces: Fish sauce/Garum, Sambal, Sriracha sauce, etc.

And many others compile the infinite arena of taste enhancer sauces worldwide.

Untitled Document