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Sauces and Garnishes Cookbooks and Recipes
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.
- 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.
- 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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| Sauces & Garnishes Cookbooks |
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By James Peterson
HarperCollins
Released: November 7th, 2017
Hardcover (688 pages)
 | List Price: $65.00*
Lowest New Price: $33.65*
In Stock*
*(As of 21:37 Pacific 3 Dec 2024 More Info)
Click Here | Description:
Sauces: Classical and Contemporary Sauce Making, Fourth Edition- Manufacturer: Harvest
- Brand: HarperCollins
- ISBN: 0544819829
- EAN: 9780544819825
- PartNumber: YES34982957
Details:- Hardcover
- Format: Illustrated
- Edition: 4
- Number of Pages: 688
- Author: James Peterson
- Publication Date: November 7th, 2017
- Release Date: November 7th, 2017
Physical Description:- Size: 10.0 inches by 7.94 inches by 1.75 inches
- Weight: 4.94055929142 pounds
Click here for more information |
|
By Ashley Boyd
Chronicle Books
Released: March 5th, 2024
Hardcover (152 pages)
 | List Price: $19.95*
Lowest New Price: $15.77*
In stock Usually ships within 4 to 5 days.*
*(As of 21:37 Pacific 3 Dec 2024 More Info)
Click Here | Description:
Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals- Manufacturer: Chronicle Books
- Brand: Chronicle Books
- ISBN: 1797218956
- EAN: 9781797218953
- PartNumber: 9781797218953
Details:- Hardcover
- Number of Pages: 152
- Author: Ashley Boyd
- Publication Date: March 5th, 2024
- Release Date: March 5th, 2024
Physical Description:- Size: 8.5 inches by 5.25 inches by 0.57 inches
- Weight: 0.82011961464 Pounds
Features:- Dress up a piece of grilled chicken with Orange Chimichurri|Drizzle Thai Peanut Sauce over steamed veggies to up the flavor factor|Add Coconut Chile Crisp to spice up morning eggs|Fancify a bowl of ice cream with Blackberry Basil Coulis|Beginner and experienced home cooks|Busy people and parents who want easy ways to quickly dress up basic meals|Healthy eaters who want good-for-you dishes to taste great|Apartment renters and new homeowners|Shoppers looking for a graduation gift wedding shower gift or holiday gift for a beginner cook
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|
America's Test Kitchen
Released: February 27th, 2018
Multicolor Paperback (328 pages)
 | List Price: $29.99*
Lowest New Price: $16.42*
In Stock*
*(As of 21:37 Pacific 3 Dec 2024 More Info)
Click Here | Description:
Just Add Sauce: A Revolutionary Guide to Boosting the Flavor of Everything You Cook- Manufacturer: America's Test Kitchen
- Brand: America's Test Kitchen
- ISBNs: 1945256249, 9781945256240
- EAN: 9781945256240
- PartNumber: 9781945256240
Details:- Paperback
- Format: Illustrated
- Edition: Illustrated
- Number of Pages: 328
- Publication Date: February 27th, 2018
- Release Date: February 27th, 2018
Physical Description:- Size: 9.63 inches by 7.88 inches by 0.79 inches
- Weight: 2.1495070545 Pounds
- Color: Multicolor
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By Sallie Y Williams
Sallie Y Williams
Released: June 12th, 1995
Paperback (272 pages)
 | Lowest New Price: $22.19*
In Stock*
*(As of 21:37 Pacific 3 Dec 2024 More Info)
Click Here | Description:
The Complete Book of Sauces- Manufacturer: Houghton Mifflin Harcourt
- Brand: Sallie Y Williams
- Model: illustrations
- ISBN: 0028603605
- UPC: 021898603609
- EAN: 9780028603605
- PartNumber: illustrations
Details:- Paperback
- Edition: Reissue
- Number of Pages: 272
- Author: Sallie Y Williams
- Publication Date: June 12th, 1995
- Release Date: June 12th, 1995
Physical Description:- Size: 9.25 inches by 6.125 inches by 0.72 inches
- Weight: 0.85098433132 pounds
Features:- The Complete Book of Sauces By Williams Sallie Y
Click here for more information |
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By Robb Walsh
Ten Speed Press
Released: May 14th, 2013
Black Hardcover (144 pages)
 | List Price: $16.99*
Lowest New Price: $10.79*
In Stock*
*(As of 21:37 Pacific 3 Dec 2024 More Info)
Click Here | Description:
The Hot Sauce Cookbook: Turn Up the Heat with 60+ Pepper Sauce Recipes- Manufacturer: Ten Speed Press
- Brand: Ten Speed Press
- ISBN: 1607744260
- EANs: 9781607744269, 8601421528023
- PartNumber: 9781607744269
Details:- Hardcover
- Number of Pages: 144
- Author: Robb Walsh
- Publication Date: May 14th, 2013
- Release Date: May 14th, 2013
Physical Description:- Size: 7.29 inches by 7.31 inches by 0.61 inches
- Weight: 1.00089866948 Pounds
- Color: Black
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