Sauces
can be divided into the following categories:
Basic white sauces (e.g. mushroom,horseradish,
cheese or caper)
Basic brown sauce (e.g. burgundy, pepper or chasseur sauce)
Emulsions (e.g. hollandaise, bernaise or choran sauce)
Gravies
Cold sauces (e.g. on a quark,yoghurt, mayonnaise or cream base)
Adapting sauces
Basic white sauces e.g. with cheese, capers, chopped herbs, curry,
lemon juice, white wine, horseradish, anchovy paste, tomato puree,
julienne vegetables.
Brown sauces e.g. with fried diced onions,
mushrooms, redcurrant jelly, cranberries, orange juice, crushed
juniper berries, sour cherries, orange marmelade, crushed green
peppercorns, red wine, sherry, brandy, mustard or crème
fraiche.
Emulsions e.g. with chopped herbs, lemon juice,
white wine, vegetable cooking liquor, crushed green peppercorns,
paprika powder or grated cheese.
Sweet sauces e.g. with vanilla, ginger juice,
orange juice, lemon juice or white wine.
Hollandaise sauce
Who hasn’t eaten asparagus without hollandaise sauce? It
is also great with shelled fish. This sauce is full of fat and
calories!
Bernaise sauce
This sauce is similar to hollandaise sauce but not the same, as
different herbs are used in it’s production. In this sauce,
tarragon, vinegar, balsamico and/or lemon juice are added.
Bechemal sauce
This white sauce is made from flour, milk, margarine and different
flavourings. Grated cheese can be added or cooked onions,mushroom
etc. the choice is yours.
Tsatsiki
This great sauce comes from the Greek kitchen, it tastes wonderful
with many cold and hot meats and is a great favourite in the barbecue
season as a salad accompaniment. It is made with yoghurt, quark,
grated cucumber, garlic and salt.
Barbecue sauce
There are many different recipes for this sauce, it has a very
high sugar content which makes it an ideal coating for barbecued
meats as it coats the food very well.
Remoulade sauce
The base of this sauce is mayonnaise, to this is added cooked
chopped eggs, lemon juice,mustard,gherkins and mixed herbs. It
is usually served with fried potatoes and cold meats.
