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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Sauces & Garnishes

       
     

    Sauces and Garnishes Cookbooks and Recipes


    Sauce boat Sauces are liquids that are added to other foods to add moisture or enhance the flavor. Some sauces are used as an ingredient when preparing dishes, whereas others are used on completed dishes. Many sauces can be bought ready-made in supermarkets and other stores, but in other cases they must be made from ingredients.

    Some sauces include:
    • Apple sauce - A purée made from stewed mashed apples. In many countries it is eaten with pork products, such as bacon, ham, pork chops, or roast pork. In German cuisine and Jewish cuisine, it is eaten with potato pancakes - in the latter case, it is eaten at Hanukkah on top of the potato pancakes (latkes) and topped with cinnamon.

    • Barbecue sauce - This is a sauce applied to meat or poultry before cooking it on barbecue grill. There are many different varieties of barbecue sauce, most of which are based to some extent on ketchup or tomatoes, and it is possible to make your own barbecue sauce or buy ready-made made sauces.

    • Béarnaise sauce (French: Sauce béarnaise) - This is a sauce traditionally eaten with steak. It is made from clarified butter, egg yolk, shallots, tarragon and vinegar.

    • Béchamel sauce - A white sauce made by whisking scalded milk with roux (flour and butter). Béchamel sauce is often used as an ingredient in cooking, and is the basis for Mornay sauce.

    • Bread sauce - Bread sauces are sauces that are thickened with bread.
      • In British cuisine, it is made from bread crumbs, butter, and milk, and flavored with bay leaf, clove, onion, pepper salt. It is usually eaten with roast chicken or turkey, especially as part of the Christmas dinner meal.
      • Turkish cuisine features a bread sauce made from breadcrumbs with crushed nuts (hazelnuts or walnuts). This sauce is served cold with chickpea salad, or with chicken or duck.

    • Fish sauce - A condiment derived from fish that has been allowed to ferment. There are many different varieties of fish sauce - some fish sauces are made from raw fish, others from dried fish. All contain fish (or shellfish) and salt, but some also contains herbs and spices. Fish sauce is a key ingredient in a number of Southeast Asian cuisines include Cambodian cuisine, Filipino cuisine, Thai cuisine and Vietnamese cuisine.

    • Gravy - This is a sauce, originallhy from British cuisine, made from the juices that run off meat or vegetables when cooked, usually with starch added. It is also possible to buy cubes and powders (simply add hot water) for making gravy, and gravy in a can. Gravy is served hot and poured on food, such as roasted meat or potatoes.

      Gravy

    • Hoison sauce - Hoisin sauce is a dipping sauce (used as a condiment) found in Chinese cuisine. Its name, literally translated, means "seafood", but it does not contain fish, but is made from soy beans, rice, wheat flour, sugar, garlic, red chili peppers and water.

    • Hollandaise - This is a sauce widely used in French cuisine (although it may have originated in Dutch cuisine). It is made from butter and lemon juice in egg yolks, and seasoned with black pepper, salt, and sometimes cayenne pepper. It is served warm, but not hot.

    • Hot sauce (also known as "chili sauce" or "pepper sauce") - These are hot sauces made from chili peppers and other ingredients - there are a huge variety (thousands) around the world. Generally they are made by crushing the peppers, and infusing in alcohol, oil or vinegar. Other ingredients such as mustard or garlic are also added.

    • Ketchup (also spelled "catsup") - A condiment sauce made from tomatoes, vinegar, corn syrup, and salt. Garlic, onions, herbs and spices are also added in many versions.

    • Mayonnaise - A thick condiment sauce made from vegetable oil and egg yolks. Many other sauces can be made from mayonnaise by adding seasonings or additional ingredients.

    • Morney sauce - This sauce is often eaten with cheese or vegetables. It is made by adding grated cheese (usually half Gruyère and half Parmesan) to Béchamel sauce.

      Mornay sauce on pasta and vegetables

    • Mint sauce - This sauce is found in Britisih cuisine and Irish cuisine, and is often eaten with roast lamb. The sauce is made from finely chopped mint leaves in vinegar with a small amount of sugar added.

    • Oyster sauce - This is a thick sauce used in cooking in Cambodian cuisine, Chinese cuisine, Filipino cuisine and Thai cuisine. It contains oyster extract, although the amount in the sauce can vary quite widely between different recipes for the sauce.

    • Pesto - This is a sauce originally from Genoa in Northern Italy, and widely used in Italian cuisine. It is used on pasta, boiled potatoes, sliced beef, and sometimes in minestrone soup. Pesto is made from basil, pine nuts, hard cheese (such as Parmigiano Reggiano), garlic, salt, and extra virgin olive oil.

    • Soy sauce - A sauce made from soy beans, roasted grain, water and salt. It is used as a condiment and a cooking ingredient in a wide variety of different cuisines, especially in Asian cuisines. There are many different types of soy sauce.

    • Steak sauce - Ready-made sauces that are served over meat. In the United Kingdom, these types of sauces are usually known as "brown sauce".

    • Tartar sauce - This is a thick white sauce made from mayonnaise with pickled cucumbers, capers, onions and parsley added. Vinegar is also sometimes added. The sauce is often used to complement fried seafood dishes, and is also eaten with steak Tartare (a dish of finely ground raw beef or horse meat).

    • Worcestershire sauce - This is a sauce originally invented in 19th century Britain. It contains fermented fish (anchovies), vinegar, molasses, corn syrup, onions, water, and a variety of spices. Worcestershire sauce is used as an ingredient in many dishes, and also a condiment (particularly with meat). It is also an essential ingredient in a Blood Mary (an alcoholic cocktail based on vodka and tomato juice).


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    How To Make Restaurant Quality Sauces

    How To Make Restaurant Quality Sauces

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    Sauces & Garnishes Cookbooks

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    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too

    By Steven Raichlen

    Raichlen Steven
    Paperback (352 pages)

    Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too
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    • Barbecue Sauces Rubs and Marinades Bastes Butters Glazes Too
    Product Description:
    Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

    There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

     

    Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night

    By Manuela Zangara

    Rockridge Press
    Released: 2017-08-08
    Paperback (246 pages)

    Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night
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    Product Description:

    "If you’ve ever had the desire to learn to make pasta from scratch, now is your chance. This cookbook is destined to become the only book on homemade pasta that you need, and it is sure to have you rolling pasta with the confidence and skill of an Italian grandmother in no time!"―Sarah Ozimek, founder of CuriousCuisiniere.com

    From fresh lasagna sheets to decadently stuffed ravioli, there is nothing better than eating homemade pasta. Homemade Pasta Made Simple is your all-in-one pasta cookbook for truly easy, stress-free pasta making at home. If you want to learn to make pasta for your family any night of the week―and have fun while doing it―then Homemade Pasta Made Simple is the pasta cookbook for you.

    Say Ciao! to the infinite pleasures of pasta with this fun, beginner-friendly pasta cookbook that offers:

    • 65 Pasta Recipes for choosing from a variety of simple, foolproof pastas
    • 30 Sauce Recipes for mixing and matching with your freshly made pasta
    • Helpful Tips for getting you up and running with the proper techniques and fundamental equipment make this more than just a pasta cookbook

    Recipes in this pasta cookbook include: Farfalle, Walnut and Gorgonzola Tortelloni, Pumpkin Gnocchi, Tortellini Bolognesi, Ricotta Gnocchi, Creamy Mushroom Sauce, Pesto Alla Genovese, Arrabbiata Sauce, and more makes this the only pasta cookbook your pantry needs!

    Whether you prefer your pasta hand-shaped, ribbon-cut, or stuffed, Homemade Pasta Made Simple is your go-to pasta cookbook for mastering the perfect pasta and so much more.

    Sauces: Classical and Contemporary Sauce Making, Fourth Edition

    By James Peterson

    Houghton Mifflin Harcourt
    Released: 2017-11-07
    Hardcover (688 pages)

    Sauces: Classical and Contemporary Sauce Making, Fourth Edition
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    Product Description:
    The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs.

    Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

    The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes

    By Robb Walsh

    Ten Speed Press
    Released: 2013-05-14
    Hardcover (144 pages)

    The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes
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    • Ten Speed Press
    Product Description:
    From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy.

    Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.

    Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

    By Kirsten K. Shockey

    Shockey Kirsten K
    Paperback (272 pages)

    Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
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    • Fiery Ferments 70 Stimulating Recipes for Hot Sauces Spicy Chutneys Kimchis with Kick and Other Blazing Fermented Condiments
    Product Description:
    The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

    Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes

    By Ray "DR. BBQ" Lampe

    Lampe Ray Dr Bbq
    Released: 2015-04-21
    Hardcover (192 pages)

    Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes
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    • Flavorize Great Marinades Injections Brines Rubs and Glazes
    Product Description:
    In his latest lip-smackin' cookbook, Dr. BBQ shows how to dress up meat, vegetables, and fruits with 120 brand-new recipes for tantalizing marinades, mouthwatering injections, savory brines, flavorful rubs, delectable glazes, and full recipes for what to make with them. Whether folks want to test their talents at the grill or whip up a stove-top dinner, these flavor-enhancing recipes will take every meal to the next level. Bathe pork chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie's Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness never ends in this must-have manual for those looking to spice things up.

    Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More

    By Deborah Schneider

    Deborah Schneider
    Released: 2015-04-14
    Hardcover (160 pages)

    Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More
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    • Salsas and Moles Fresh and Authentic Recipes for Pico de Gallo Mole Poblano Chimichurri Guacamole and More
    Product Description:
    A collection of 60 authentic salsa and mole recipes from acclaimed chef/restaurateur Deborah Schneider, adapted for US kitchens.

    America has a new favorite condiment: salsa. And with good reason—a great salsa makes a big impression with just a little bite. In Salsas and Moles, award-winning chef Deborah Schneider explores a wide variety of favorites, from classic table salsas to mole and enchilada sauces, plus chunky salsas and snacks. While some people think salsa is all about heat, Schneider teases out fresh flavors from chiles, fruits, and herbs, creating authentic recipes that showcase the unique flavors of Mexico.

    With serving suggestions for each salsa, and recipes for popular sauces such as Salsa Verde, Enchilada Sauce, and Mango-Habanero Salsa, any salsa lover will be able to find their perfect match. 

    America's Restaurant Recipes

     
     


     
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