Like stocks, sauces have lost some of the importance they once had in commercial kitchens - except of course, in the best restaurants serving what may consider luxury cuisine. Some of this decline is due to changes in eating habits and to increase labor cost. However, much of this change is due to misunderstanding. How many times have you heard someone said, " I don't pour the sauce all over everything. I like good simple food ". No doubt this person puts ketchup on hamburgers, gravy on mashed potatoes and tartar sauce on fried fish - for example! A good cook knows that the sauce are as valuable as salt and pepper. A sauce works like a seasoning, it enhances the flavor of the food. Sauce should not dominate or hide the food. A sauce may be defined as a flavorful liquid, usually thickened, that is used to season, flavor and enhance other food. The major sauces we consider here are made of three kinds of ingredients - liquid (the body of the sauce), thickening agent and additional seasoning and flavoring ingredients.
Leading Sauces
- Bechamel sauce
- Veloute sauce
- Brown sauce (Espagnole)
- Tomato sauce
- Hollandaise sauce
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