Sauces, Sauces, Sauces Recipe

From Dorothy McNett's Recipe Book.

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See Also: Sauces and Marinades

Sauces, Sauces, Sauces

The following is just a list of a few of the many ingredients used in making any one variation of the basic five main dish sauces. Whoever understood what this meant: "sauce for the goose is sauce for the gander"?

quality stock, homemade or purchased (never use those awful salty bouillon cubes!!!)
onions, garlic, shallots
carrots, parsnips, celery, etc
herbs fresh and dried
sea salt
freshly ground pepper
butter, oil, meat fats
milk, cream, water, verjuice, wine
mushrooms, truffles
pickles, capers, anchovy paste

It is easier to mentally lump all of the sauces into five basic categories. This, of course, does not include dessert sauces, fruit sauces, or manufactured and bottled sauces. Once upon a time, it was only catsup, mustard and mayonnaise being the bottled sauces of choice. Fortunately, we now have a nice selection of really good ready-made sauces. But it is always special to make your own.

1. Basic Mayonnaise and Remoulade

2. Basic White Sauce (Bechamel)

3. Basic Hollandaise, Mousseline, Bearnaise

4. Basic Veloute (velvety) Allemande, White Bordelaise, White Wine Sauces

5. Basic Brown Sauce aka Espagnole (Bordelaise, Lyonnaise, Piquante, Red Wine Sauces, Robert, etc)

Recipe created 2007-03-07.

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