Sauce
It is a flavorful relish or dressing or topping served as an accompaniment to food; verb add zest or flavor to, make more interesting; dress (food) with a relish; behave saucy or impudently towards.



Recipes for sauces[edit | edit source]
Sauce is a flavorful liquid, relish, or dressing typically served as an accompaniment to enhance the flavor, moisture, and appearance of a dish. Sauces are an essential element in many cuisines and can be served hot or cold, sweet or savory, thick or thin.
White sauce base[edit | edit source]
- Basic white sauce
- ¼ cup flour
- ¼ cup fat
- 1 teaspoon salt
- ⅛ teaspoon cayenne
- 1½ cups milk
Melt fat. Add dry ingredients and a little milk. Bring to a boil, stirring constantly. Gradually add the remaining milk. Serve with vegetables, fish, eggs, or meat.
- 1½ cups white sauce
- ½ cup cheese (cream or American)
Stir cheese into hot white sauce. Excellent with macaroni, hominy, or vegetables.
- 1 cup white sauce
- ½ cup shrimps
- ¼ teaspoon salt
Serve on toast or with starchy vegetables.
White sauce with horseradish and pimento
- 1 cup white sauce
- ¼ cup horseradish
- 1 tablespoon chopped pimento
Serve with boiled beef or cold roast beef.
- 1 cup white sauce
- 2 sliced hard-cooked eggs
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne
Serve with spinach, vegetables, or fish.
Brown sauce base[edit | edit source]
- Basic brown sauce
- ¼ cup fat
- ⅓ cup flour
- 1 teaspoon salt
- ⅛ teaspoon cayenne
- 1½ cups brown stock, or 1½ cups water + 2 bouillon cubes
- ½ teaspoon Worcestershire sauce
Melt fat and brown it. Add flour, cook until browned. Add liquid gradually, boiling after each addition. Optionally add kitchen bouquet for darker color.
- 1 cup brown sauce
- 3 tablespoons chopped olives
Stir olives into hot sauce.
- 1 cup brown sauce
- ¼ cup chopped peanuts
- ⅛ teaspoon salt
Use with rice, macaroni, hominy, or other starches for a meat-like flavor.
- 1 cup brown sauce
- ½ cup chopped mushrooms
Add mushrooms to fat and flour before adding liquid. Cook briefly if using fresh mushrooms.
Vegetable sauces[edit | edit source]
- ¼ cup fat
- ¼ cup flour
- 1 teaspoon salt
- ⅛ teaspoon cayenne
- 2 cups vegetable stock (or 1 cup stock + 1 cup milk)
Make as white sauce. Vegetable stock is the water in which any vegetable has been cooked.
Drawn butter sauce[edit | edit source]
- ⅓ cup butter substitute
- ¼ cup flour
- ½ teaspoon salt
- ⅛ teaspoon cayenne
- 1 cup boiling water
- 2 tablespoons chopped parsley
Make like white sauce, but reserve 2 tablespoons of fat to add just before serving.
Tomato sauce[edit | edit source]
- ¼ cup fat
- ¼ cup flour
- 1 teaspoon salt
- ¼ teaspoon cayenne
- 1 teaspoon Worcestershire
- 1 teaspoon onion juice
- 1½ cups tomato pulp or juice
Make as white sauce. Bring to boil after each addition of liquid.
- 1 cup tomato sauce
- ½ cup grated cheese
Add cheese just before serving. Do not boil after adding cheese.
- 1 cup tomato sauce
- 2 tablespoons chopped green pepper
- 3 tablespoons chopped celery
- 3 tablespoons chopped carrot
Fruit sauces[edit | edit source]
- ¼ cup fat
- ½ cup milk
- ½ cup powdered sugar
- 1 teaspoon vanilla or 1 tablespoon brandy
- 1 cup mashed cooked fruit
Chill and serve with steamed or baked pudding.
- ½ cup milk
- ½ cup coconut and milk
- 2 tablespoons corn syrup
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
Bring to boil, cook 20 minutes over hot water. Use with cake or pudding.
- 1 cup molasses
- 2 tablespoons fat
- 1 tablespoon flour + 1 tablespoon cold water
- 1½ tablespoons vinegar
Mix and heat to boiling point.
Dessert sauces[edit | edit source]
- 1 cup corn syrup
- ⅛ teaspoon salt
- 1 egg
- ½ cup water
- 1 tablespoon cream
- 1 teaspoon vanilla
Beat egg, slowly add hot syrup + water. Add cream and vanilla.
Cook yolks, spices, and syrup over hot water. Fold in whites before serving.
- 3 tablespoons fat
- ⅓ cup maple sugar
- 2 eggs
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon vanilla
- ⅓ cup milk
Cook in double boiler, then serve hot or cold.
- ⅓ cup butter substitute or oil
- ⅓ cup corn syrup
- ⅓ cup sugar
- 1 teaspoon flavoring
Cream together.
- ½ cup corn syrup
- 1 tablespoon fat
- ¼ cup lemon juice
- 1 teaspoon lemon rind
- 2 tablespoons cornstarch
- ½ cup orange juice
- 2 teaspoons orange rind
- 1 tablespoon flour
- 1 tablespoon water
Mix and bring to boil.
- 1 cup cranberries
- 1 cup water
- 1 cup corn syrup
- ½ cup raisins or nuts
- 2 tablespoons fat
Cook until thick and soft. About 20 minutes.
See also[edit | edit source]
Culinary use[edit | edit source]
In cooking, a sauce may be used to complement or contrast the main ingredient of a dish. Common types include:
- Gravy – a meat-based sauce made from pan drippings
- Béchamel sauce – a classic French white sauce
- Tomato sauce – used in Italian and other Mediterranean cuisines
- Soy sauce – a fermented condiment common in Asian cuisine
- Hot sauce – a spicy condiment made from chili peppers
- Dessert sauce – such as chocolate or caramel, used on sweets
As a verb[edit | edit source]
The term "sauce" can also be used as a verb, meaning:
- To add flavor or zest to something: "She sauced up the plain rice with herbs and butter."
- To dress or garnish food with sauce: "The chef sauced the steak before serving."
- To behave in a cheeky, impudent, or saucy manner: "Don't sauce your elders!"
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