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Classical Cuisine Sauces!
Are you celebrating one of the National Food Holidays?

"Most sauces commonly used in classical cuisine are derivatives of the four mother sauces mentioned in "Sauces in French Cuisine." ( Béchamel, Espagnole, Velouté, Allemande) Mother sauces are not commonly served as they are; instead they are augmented with additional ingredients to make derivative sauces. For example, Bechamel can be made into Mornay by the addition of Gruyère, and Espagnole becomes Bordelaise with the addition of reduced red wine and poached beef marrow."

"As other cuisines and ingredients have become more common to world cuisine, the number of mother sauces and sauce families has expanded slightly, but most sauces can be seen as a variation or adaptation of a few basics."

"The sauces below are grouped by their family. The first five groups are the traditional sauce families, with the modern additions following. Except for the Dessert family, the top sauce in each family is that family's "mother sauce". Many of the mother sauces use a roux as the thickening agent. Roux itself is not really a sauce, as it would not be used alone."'

Note: "The top sauce in each family is that family's "mother sauce"

White milk-based sauces

Béchamel Sauce
Cheese Sauce
Sauce Mornay
Vegetarian "Bacon" Gravy
White Sauce

White stock-based sauces

Brown sauces
Ham sauce
Mirepoix sauce
Mushroom sauce
Neapolitan Sauce
Roman Sauce

Egg-based emulsions
Mock Béarnaise
Hollandaise
Mayonnaise
Louis Dressing
Tartar Sauce
Thousand Island

Tomato-based sauces
Barbecue Sauce
Barbecue Sauce - Kansas City style
Barbecue Sauce - Sweet
Basic Indian Tomato Gravy
Ketchup
Marinara Sauce
Pico de Gallo
Pizza Sauce
Puttanesca Sauce
Salsa
Spaghetti Sauce
Sriracha
Tomato Pasta
Tomato Sauce Piquante
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See Also:
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This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article sauce/  and other related pages. photo
Full Moon Days
Flower of the Month
Common Meals
BreakfastSecond Breakfast
BrunchLunchDinner  • Supper
Tea (meal) • Afternoon TeaHigh Tea
Food Holidays
Food Holidays to Remember!
National Sauce Month: March
National Salsa Month: May
National Soup Month: January
National Herb Week: May
National Hamburger Month: May
Food Related
Sauces in French CuisineTypes of Gravy
Types of DipsSouthern Food DishesHerbs
Healing MealsNative American Food
Sandwich Spreads
Purees
Coconut Chutney
English Field Bean Pate
Guacamole
Onion Chutney
Peanut Sauce
Red Chile Sauce
Saus Kacang

Fermented sauces
Fish Sauce (Vegan)
Nước maøu
Pad Thai Sauce
Teriyaki Sauce

Vinaigrettes
Beurre Blanc
Caramelized Sweet and Sour Onion Marmalade
Champagne Vinaigrette
French Dressing
Honey Mustard Salad Dressing
Hot Sauce
Mango Atchar
Neapolitan Anchovy Sauce
Red Pepper and Goat Cheese sauce
Senf
Sweet and Sour

Dessert sauces
Caramel Sauce
Creme Anglaise
Hot Fudge
Lemon Curd

Serving Dish for Sauces
A sauce boat, gravy boat or saucière is a boat-shaped pitcher in which sauce or gravy is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce. Many times sauces and gravies are served in creamer dishes as well-photo
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