Deleted image removed Image Shrl.jpg left thumb 250px A typical plate of shrimp with lobster sauce from an American Chinese cuisine American Chinese restaurant Unreferenced date May 2011 Lobster sauce is a type of sauce used in American Chinese and Canadian Chinese cuisine. It is also sometimes found in Polynesian influenced Chinese food. Citation needed date August 2011 It is a type of white sauce within Chinese cooking, meaning that it is of a mild flavor, and based on meat stock, as opposed to soy sauce. Lobster sauce is most commonly used as a sauce for the dish Shrimp with Lobster Sauce Chinese . The sauce itself does not contain any lobster, and may vary in preparation method from place to place or restaurant to restaurant. However, it will typically contain chicken broth, garlic , ginger , black beans , and Egg food eggs , and is thickened with cornstarch. Some recipes incorporate ground pork and soy sauce. The color varies from being pale white, to a yellow, mainly depending on how the eggs are incorporated into the sauce if the eggs are added quickly, the sauce acquires a yellow hue. The exception, lobster sauce in most of New England, where it is a thicker brown sauce. It may have been named lobster sauce due to the fact that it derives from a similar family of sauces used in Cantonese cuisine that were traditionally poured over stir fried lobster. Citation needed date August 2011 Neither the recipe nor the sauce exist in China or in Chinese diaspora Chinese communities in Asia, and is considered to be an example of Overseas Chinese food . Citation needed date August 2011 Category Sauces Category American Chinese cuisine Category Canadian Chinese cuisine ... more details
Cumberland sauce is a fruit based sauce, usually used on non white meats such as venison , ham , and Lamb and mutton lamb . Created sometime in the late 19th century, the sauce was named after the Ernst August of Hanover, 3rd Duke of Cumberland Duke of Cumberland who had ties in Hanover, Germany , where the sauce was invented. Despite its location of origin, today the sauce is ubiquitous in the Cumbria region of England , and is known as a quintessential Great Britain British condiment. Although variations exist, common ingredients include Ribes red currants or Vaccinium vitis idaea cowberries , port wine port or wine , Mustard condiment mustard , black pepper pepper , orange fruit orange , ginger and vinegar . It is similar to Oxford Sauce, the difference, according to the great chef Auguste Escoffier , is that in the Cumberland sauce, the rind of the orange and lemon are cut finely julienne fashion , while in the Oxford sauce, the rinds are grated or finely chopped and less are used of each. External links http www.cooksrecipes.com sauce cumberland sauce recipe.html Recipe at Cooksrecipes.com http thefoody.com soups cumberlandsauce.html Recipe from TheFoody.com Notations cite book author Escoffier, Auguste title The Escoffier Cookbook publisher Crown Publishers, Inc. year 1989 isbn 0 571 50662 9 Category British condiments condiment stub de Cumberlandsauce es Salsa Cumberland fr Sauce Cumberland pl Cumberland sos ru sv Cumberlands s ... more details
Infobox lake lake name Lake Sauce image lake Laguna de Sauce pERu.jpg caption lake image bathymetry caption bathymetry location Sauce District, San Martin, Peru coords type inflow outflow catchment basin countries Peru length width area 430.80 hectars depth max depth volume residence time shore elevation islands cities Lake Sauce also locally known as Laguna Azul English Blue Lagoon is a lake in Peru . Lake Sauce is a lentiscus type body of water of tectonic subsidence, with an area of 430.80 hectares. The town of Sauce is located on the lake s edge. Sauce is surrounded by pastures, resorts, and the Ministry of Fisheries Centro Pisc cola Sauce English Sauce Fish Center . ref http tarapoto.com provincias de san martin tarapoto.php Provincia de San Mart n Tarapoto Per Turismo en Per Lugares turisticos en Peru Ciudad de las Palmeras Tarapoto ref References Reflist Peru geo stub coord missing Peru Category Lakes of Peru Sauce Category San Mart n Region pt Lago Sauce ... more details
unreferenced date March 2011 File Stuffed squid with tare sauce.jpg thumb right Squid Ika squid stuffed with rice and topped with tare sauce Tare , IPA ja ta. e is a general term in Japanese cuisine for dipping sauces often used in grilling yakitori and yakiniku , especially as teriyaki sauce as well as with sushi , nabemono and gyoza . The sauce is best described as sweetened, thickened Soya sauce soy sauce for grilling and flavored soy sauce with dashi , vinegar , etc., for nabemono and natto such as ponzu but every chef has his own variation. Sushi Category Japanese condiments Category Sauces Category Sushi condiment stub es Tare fa ja ... more details
Original research article date July 2008 Cocktail sauce is one of several types of cold or room temperature sauces often served as part of the dish es referred to as seafood cocktail or as a condiment with other seafood s. In United States America it generally consists of ketchup mixed with prepared horseradish . Some restaurants use chili sauce, a spicier tomato based sauce in place of the ketchup. The common form of cocktail sauce in Australia , the United Kingdom , Ireland , Iceland , France and Belgium , usually consists of mayonnaise mixed with a tomato sauce to the same pink colour as prawns, producing a result that could be compared to fry sauce . Furthermore, in Belgium, a dash of whisky is often added to the sauce, and in Iceland, sour cream is considered essential. It is popularly served with steamed shrimp and seafood Raw bar on the half shell . In Australia, it is often provided in fish and chips fish and chip shops. In oyster bars In most American oyster bar s, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients in roughly decreasing proportion are ketchup, horseradish, hot sauce Tabasco sauce Tabasco , Louisiana Hot Sauce Louisiana , or Crystal Hot Sauce Crystal , Worcestershire sauce , and lemon juice . A souffl cup is usually set in the middle of the platter of oysters along with a cocktail fork and a lemon slice. Often, the bottles of ketchup and other sauces are grouped together in stations every couple of feet along the counter, but in some oyster bars, patrons are served with their own ingredients. See also Prawn cocktail Squid cocktail Marie Rose sauce External links Unreferenced date August 2007 http www.shrimpcocktailsauce.com Shrimpcocktailsauce.com portal http www.cdkitchen.com recipes recs 416 Basic Shrimp Cocktail Sauce12037.shtml Basic recipe ... condiment stub ca Salsa c ctel de Cocktailsauce es Salsa c ctel fr Sauce cocktail is Kokkteils sa ... more details
involves slow open grilling until done, then simmering in a pan of barbecue sauce that is placed on the grill. Barbecue sauce also abbreviated BBQ sauce is a flavoring sauce or condiment ranging ..., grilling , or baking . Traditionally it has been a favored sauce for pork or beef Ribs food .... History The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola , while others place it at the formation ... literature over the next two hundred years. South Carolina Mustard condiment mustard sauce, a type of barbecue sauce, can be traced to Germans German settlers in the 18th century. Citation needed date March 2010 Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company in Atlanta, Georgia . Their sauce ... Heinz released its barbecue sauce in 1940. Robert F. Moss, Barbecue The History of an American Institution ... with bags of spices attached, supplying another market entrance of barbecue sauce. ref cite book author ... have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar ... and corn syrup based sauce is common. Mexican salsa sauce salsa can also be used as a base for barbecue sauces. South America The sauce for asado , similar to barbecue in Argentina and Uruguay, is called chimichurri a parsley based green sauce used as a condiment on the table, a marinade, and a grilling sauce. Chimichurri is used on beef, lamb, pork, goat, fowl, venison and root vegetables. In Brazil, the typical barbecue sauce is called vinagrete made with vinegar, olive oil, tomatoes, parsley and onions . Australia In Australia, barbecue sauce principally refers to a condiment added after cooking ... tomato sauce in Australia , but with a darker colour, and a richer, smokier flavour. Australian barbecue sauce made at home is sometimes simply a blend of ketchup tomato sauce and Worcestershire ... more details
File Pan Roasted Chicken Breasts, Garlic Mashed Potatoes, Fiddlehead Ferns and Sauce Supreme.jpg thumb Pan roasted chicken breasts, garlic mashed potatoes , Fiddlehead fern fiddlehead ferns and supr me sauce Supr me sauce is one of the classic small sauces of French cuisine , that is, one made by combining a basic or mother sauce white with extra ingredients. Recipes Traditionally, this sauce is made from a velout sauce a roux sauce made with a meat stock in the case of supr me , a chicken stock is usually preferred , reduced with heavy cream or cr me fra che , and then strained through a fine sieve. This is the recipe as used in Larousse Gastronomique , a seminal work of French haute cuisine , first published in 1938. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely chopped and lightly saut ed mushrooms to the dish, although this was not specifically mentioned in Larousse Gastronomique or by Escoffier , the Emperor of the World s Kitchens , who was an arbiter of classic French cuisine. It is possible to make a similar sauce to pass for sauce supr me by taking b chamel sauce a classic white mother sauce made with butter, flour and milk , with a poultry stock food stock effectively a shortcut to making a velout by combining the roux and stock elements and butter . Mrs Waters The Cook s Decameron ref Waters, Mrs. W. G. William George , http www.gutenberg.org etext 930 The Cook s Decameron A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes , a public domain cookbook. ref suggests the following recipe the sauce is made by placing three quarters of a pint of white sauce into a saucepan , and when it is nearly boiling, adding half a Cup unit cup of concentrated fowl stock. It should then be reduced until the sauce is quite thick, passed through a chinois strainer into a bain marie and have added two tablespoon s of cream. The compilers are careful to note this is not the true recipe as stated by Escoffier ... more details
Comeback sauce sometimes spelled kumback or cumback is a distinctive dipping sauce and salad dressing often seen in the cuisine of central Mississippi . Similar to Remoulade Louisiana remoulade Louisiana remoulade , the base of the sauce consists of mayonnaise and chili sauce or some approximation of that combination . ref http orig.clarionledger.com news 0108 01 fjohn.html ref ref http www.deepsouthdish.com 2009 08 comeback sauce.html ref The origin has been credited to The Rotisserie, a Greek restaurant that was located in Jackson, Mississippi Jackson , Mississippi. ref http tomdup.wordpress.com 2010 03 08 this stuff tastes like jackson ref ref http www.deepfriedkudzu.com 2007 10 comeback sauce comeback dressing.html ref Several Jackson, Mississippi restaurants serve their own variations of the sauce and many offer bottled comeback sauce. References Reflist External links http orig.clarionledger.com news 0108 01 fjohn.html recipe Category Sauces Category Cuisine of the Southern United States Mississippi stub ... more details
Chinese pic Hoisin sauce squeeze bottle LeeKumKee.jpg picsize 100px piccap Hoisin sauce from Hong Kong in a 567 gram 20 oz squeeze bottle t wiktionary wiktionary wiktionary s wiktionary wiktionary wiktionary p h ixi nji ng j hoi2 sin1 zeong3 y hoi2 sin1 jeung3 i IPA yue h i n ts poj h i sian chi vie t ng en l seafood sauce Hoisin sauce , or haixian sauce , is a Chinese cuisine Chinese dipping sauce . The word hoisin is a romanization of the Chinese language Chinese word for seafood lang zh wikt as pronounced in Yue Chinese Cantonese . Ingredients Peking cuisine Peking style hoisin sauce ingredients include starches such as sweet potato , wheat or rice , and water, sugar, soybeans, white distilled vinegar, salt , garlic, red chili peppers , and sometimes preservatives or Food coloring coloring agents. Traditionally, hoisin sauce is made using sweet potato. Despite the literal meaning of seafood , hoisin sauce does not contain fish. Regional China A number of Chinese cuisine dishes such as spring roll s, mu shu pork , popiah , Peking duck and char siu barbecued pork use the sauce. It is especially common for Cantonese cuisine flavoring. ref Xinhuanet.com. http big5.xinhuanet.com gate big5 news.xinhuanet.com food 2007 04 06 content 2371099.htm Xinhuanet.com . . Retrieved on 2009 08 02. ref Vietnam Hoisin sauce is also a popular condiment for ph the sauce can be directly added into a bowl of ph by the diner, or can be used as a side dip for the meat of ph dishes. The sauce is also used for glazing broiled chicken. See also Duck sauce Plum sauce Siu haau sauce primary Chinese BBQ sauce Soy sauce Sweet and sour sauce References Reflist External links http vegetarian.about.com od glossary g HoisinSauce.htm More about hoisin sauce and recipes Category Chinese condiments Category Sauces condiment stub China cuisine stub de Hoisin Sauce es Salsa hoisin ko id Saus hoisin he nl Hoisinsaus no Hoisinsaus pl Sos ... more details
Unreferenced date December 2009 Chinese pic Plumsauce.jpg picsize 150px piccap A jar of plum sauce s wikt wikt wikt t wikt wikt wikt p s m iji ng j sou1 mui4 zoeng3 poj soo mu chi Plum sauce is a viscous, light brown sweet and sour condiment . It is used in Chinese cuisine as a dip food dip for deep fried dishes, such as spring rolls , egg roll s, noodles, and deep fried chicken balls as well as for roast duck. It is made from sweet plum s or other fruit such as peach or apricot , along with sugar , vinegar , salt , ginger and Chili pepper chiles . See also Duck sauce Sweet and sour sauce Tkemali Hoisin sauce Siu haau sauce primary Chinese BBQ sauce Soy sauce References Reflist DEFAULTSORT Plum Sauce Category Chinese condiments Category Sauces China cuisine stub Condiment stub es Salsa de ciruela fa pl Sos liwkowy th ... more details
The term red sauce has several meanings in English. It is used as a slightly pejorative description of tomato heavy Italian American cuisine in the United States, and specifically to marinara sauce It is also known in the United States for the spicy red colored salsa sauce salsa that is served in Tex Mex restaurants Along the Gulf Coast of the United States, it is used within the seafood culture as a nickname for cocktail sauce In the United Kingdom and Ireland, it can be used to refer to tomato ketchup . Often, this refers to ketchup with a higher level of vinegar than normal. In North America, it also refers to sweet and sour sauce , specifically the variety served in Chinese restaurants disambig ar ... more details
Unreferenced date June 2009 Image with unknown copyright status removed Image strmnkyglnd1.gif 50px right Monkeygland Sauce is a restaurant item in South Africa . The piquant sauce features a blend of fruit and spices and is often used with steak, hamburgers , pork ribs or chicken. Several popular South African fast food chains serve a Monkeygland Burger. Despite the name, the sauce does not involve monkeys in any way. Instead, it is made up of chopped onion, garlic and ginger, with a combination of chutney , soy sauce , mustard, worcestershire sauce , ketchup, and wine. Category Condiments Category South African cuisine condiment stub SouthAfrica stub ... more details
File Lasagne.jpg thumb 200px right B chamel sauce is a key ingredient in many lasagna recipes Fact date October 2008 B chamel sauce IPA en b m l, be m l lang ref http www.merriam webster.com dictionary ... inruyeirgteygyg Catalan or Bechamelsaus in Dutch, etc. , also known as white sauce , is one of the mother sauce s of French cuisine and is used in many recipes of Italian cuisine , for example lasagne . It is used as the base for other sauces such as Mornay sauce , which is B chamel with cheese . Origin According to Larousse Gastronomique , the sauce is named after the Louis de B chamel marquis de B chamel . According to Larousse the sauce is an improvement upon a similar, earlier sauce, known as Velout sauce velout . B chameil was a financier who held the honorary post of chief steward to Louis XIV . The sauce under its familiar name first appeared in Le Cuisinier Fran ois , correct ... Pierre La Varenne Cuisinier Fran ois ran through some thirty editions in seventy five years. The sauce originally was a Velout sauce veal velout with a large amount of cream added. ref Larousse Gastronomique ... of the final sauce depends on the proportions of milk and flour. Uses Sauces B chamel sauce ... sauce cheese Nantua sauce crayfish , butter and cream Cr me sauce heavy cream Mustard sauce prepared mustard seed Soubise sauce finely diced onion s that have been sweated in butter Cheddar cheese sauce Cheddar cheese , dry mustard, Worcestershire sauce The term white sauce or sauce blanche may also be applied to a simple sauce consisting only of milk and melted butter, without flour or spices ... sauce include Croque Monsieur some variations Parmo , a type of Schnitzel popular with beer drinkers ... and throughout the Balkans and Middle East Veal Prince Orlov Brandy sauce is a sweetened b chamel flavoured ... List of sauces References Reflist External links cookbook B chamel Sauce http whatscookingamerica.net History SauceHistory.htm History and legends of B chamel sauce http www.annamariavolpi.com page48.html ... more details
Distinguish cream of tartar No footnotes date December 2011 Image Tartar Sauce.jpg right thumb 200px Tartare sauce is commonly served with fried seafood. Tartare sauce or Tartar sauce in American English is a creamy white sauce frequently used to season fried seafood dishes. Composition Based on mayonnaise , in the U.K. iit is made with whole eggs, white wine vinegar and oil, with the addition of chopped caper s, chopped gherkin s, a squeeze of lemon juice and chopped tarragon . The sauce is typically of a rough consistency. The sauce in the U.S. is similar, made from mayonnaise, finely chopped pickled cucumber pickles , capers, onion s or chives and fresh parsley . Chopped hard boiled eggs or olive s are sometimes added, as may be Mustard condiment Dijon mustard Dijon mustard as an Emulsion emulsifier . Etymology The name derives from the French sauce tartare , named after the Tatars from the Eurasian Steppe , who once occupied parts of Ukraine and Russia . Beyond this, the etymology is unclear. Citation needed date December 2011 In Europe , the sauce is used as condiment to steak tartare . Citation needed date December 2011 See also portal box Food Remoulade Steak tartare clear External links commons category Tartar sauce http www.straightdope.com mailbag mtartar.html An explanation of the name s origin, from The Straight Dope http allrecipes.com advice ref ency terms 8847.asp A definition at Allrecipes.com Mayonnaise based sauces DEFAULTSORT Tartar Sauce Category Condiments Category Sauces Category Sauces of the mayonnaise family Category Tatar cuisine condiment stub ar bg ca Salsa t rtara cs Tatarsk om ka de Sauce tartare es Salsa t rtara eo Tatara sa co fa fr Sauce tartare ko id Saus tartar it Salsa tartara nl Tartaarsaus ja pl Sos tatarski pt Molho t rtaro ru sk Tat rska om ka sl Tatarska omaka sv Tartars s tl Sarsang Tartaro uk zh ... more details
Albert sauce is a sauce used principally in British cuisine to enhance the flavour of braising braised beef . It consists of grated horseradish in a clear bouillon broth bouillon , thickened with cream and egg food egg yolk s, and spiced with a little Mustard condiment prepared mustard diluted in vinegar . It is named after Prince Albert of Saxe Coburg and Gotha , Victoria of the United Kingdom Queen Victoria s prince consort . References Larousse Gastronomique Albert sauce Category Sauces Category British condiments condiment stub es Salsa Albert ... more details
File Vegetarian Neapolitan sauce15.JPG thumb Vegetarian Neapolitan sauce Neapolitan sauce is the collective name given outside Italy , particularly in the United States U.S. to various basic tomato based sauce s derived from Italian cuisine , often served over pasta and then sprinkled with grated Parmesan cheese . Most recipes contain garlic and onions . ref http www.medinews.it news,8606 Salsa Napoletana ref Basil , bay leaf , thyme , oregano , black pepper peppercorn s, clove s, and mushroom s may be included depending on taste preferences. There are vegetarian variants with carrot s and celery . ref http www.youtube.com watch?v L5A9HR4hQ3M La passata di pomodoro fatta in casa ref The sauce is a mainstay of Southern Italy as meat was traditionally scarce, with Bolognese sauce being attributed to the North. See also Naporitan References reflist External links Cookbook http www.ricetteonline.com cucina salse ricette salse calde madri2.php Warm sauces Tomato sauces DEFAULTSORT Neapolitan Sauce food stub Category Tomato sauces Category Italian cuisine ca Salsa napolitana es Salsa napolitana ... more details
File Sauce Spagnole 09.JPG thumb Beef with espagnole sauce and chips In cooking, espagnole sauce IPA fr spa l is one of the Sauce French cuisine mother sauces that are the basis of sauce making in classic French cuisine French cooking . In the late 19th century, Auguste Escoffier codified the recipe ... Flammarion ref Espagnole has a strong taste and is rarely used directly on food. As a mother sauce, however, it serves as the starting point for many derivatives, such as Sauce Africaine , Sauce Bitter orange Bigarade , Sauce Bourguignonne , Sauce aux Agaricus bisporus Champignons , Sauce charcuti re , Chasseur sauceSauce Chasseur , Sauce Chevreuil and Demi glace . There are hundreds of other ... sauce, using fish stock and mushrooms, in Le Guide culinaire but doubted its necessity. Origin of the name Although espagnole is the French word for Spanish , the sauce has little connection with Spanish ... sauce in French cuisine is called sauce espagnole , or Spanish sauce. According to the story, the Spanish ..., and insisted upon improving the rich brown sauce of France with Spanish tomato es. This new sauce ... sauce which they called Spanish . The essential principle of the French pot au feu was beef ... bacon and ham into the old brown sauce of the French, there came into being the Spanish sauce ... of the prescription was lost the peculiarity of the Spanish sauce passed away, and its name became ... paste or pureed tomatoes are added towards the end of the process, and the sauce is further reduced. ref name guide See also Brown sauce meat stock based Brown sauce Demi glace References reflist ... Emeril Lagasse s recipe at foodtv.com http freeculinaryschool.com fcs episode 12 sauce espagnole mother sauce series part five Free Culinary School Podcast Episode 12 A podcast episode that talks about how to make classical versions of Sauce Espagnole. Brown sauces Category Brown sauces Category ... espa ola fr Sauce espagnole id Saus Espagnole he ja ru ... more details
refimprove date November 2009 A velout sauce , pronounced IPA fr v .lu.te , along with Tomato sauce Tomato , Hollandaise , B chamel , and Espagnole sauce Espagnole , is one of the sauces of French cuisine that were designated the Sauce French cuisine five mother sauces by Auguste Escoffier in the 19th century, which was a simplification of the Sauce Car me list of Marie Antoine Car me. The term velout is from the French adjectival form of velour , meaning velvet y. In preparing a velout sauce, a light stock one in which the bones used have not been previously roasted , such as chicken, veal or fish stock, is thickened with a blond roux . Thus the ingredients of a velout are equal parts by mass butter and flour to form the roux, a light chicken, veal, or fish stock, and salt and pepper for seasoning. Commonly the sauce produced will be referred to by the type of stock used e.g. chicken velout . ref cite book title The Escoffier Cookbook and Guide to the Fine Art of Cookery For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes last Escoffier first Auguste coauthors Adams, Charlotte ... 13 April 2010 edition 55 ref Derived sauces Sauce velout is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velout sauce include Sauce Vin Blanc By adding white wine and heavy cream to fish velout . Albufera Sauce Addition of meat glaze glace de viande . Allemande sauce By adding a few drops of lemon juice, egg yolks, and cream ... Sauce ravigote The addition of a little lemon or white wine vinegar creates a lightly acidic velout ... of egg yolks and cream Supr me sauce By adding a reduction of mushroom liquor produced in cooking and cream to a chicken velout Venetian sauce Tarragon , shallots , chervil References references White sauces DEFAULTSORT Veloute sauce Category French cuisine Category White sauces Category Mother sauces ca Salsa velout da Sauce velout es Velout fr Velout ko id Saus Velout he ... more details
Use American English date September 2011 about Sriracha sauce as a general product the specific product by Huy Fong Foods Sriracha sauce Huy Fong Foods multiple image footer Sriraja Panich chili sauce by Thai Theparos Food Products left and Sriracha sauce Huy Fong Foods T ng t Sriracha by Huy Fong Foods right image1 Sriraja Panich red chilli sauce.jpg width1 79 image2 Sriracha Rooster Sauce .jpg width2 64 Sriracha lang th IPA th s r t is a type of Thai hot sauce , named after the coastal city of Si Racha , in the Chonburi Province of central Thailand , where it was possibly first produced for dishes served at local seafood restaurants. ref name NYT Crow It is a paste of chili pepper s, distilled vinegar, garlic, sugar and salt. ref cite web title What is sriracha? url http www.cookthink.com reference 60 What is sriracha publisher cookthink accessdate 2011 11 13 ref In Thailand the sauce is most often called sot Siracha lang th and only sometimes nam phrik Siracha lang th . Traditional Thai Sriracha sauce tends to be tangier, sweeter, and runnier in texture than non Thai versions, and is available in varying heat levels Citation needed date February 2012 . Non Thai sauces are different in flavor, color, and texture from Thai versions. The Sriracha sauce Huy Fong Foods Huy Fong Foods brand dominates in the USA. ref name NYT Crow cite news url http www.nytimes.com 2009 05 20 dining 20united.html title A Chili Sauce to Crow About last Edge first John date May 19, 2009 publisher New York Times accessdate 2009 05 20 ref File Chicken pho vietnamese soup.JPG thumb Sriracha used as a topping for ph note the red sauce on the left the black sauce is hoisin sauce In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood ... of Thailand Hot sauces DEFAULTSORT Sriracha Sauce Category Hot sauces Category Thai cuisine Category Chonburi Province de Sriracha Sauce es Sriracha fr Sauce sriracha sv Sriracha th vi ... more details
Image Sauce Mornay.jpg thumb right Mornay sauce poured over an orecchiette pasta dish A Mornay sauce is a B chamel sauce with shredded or grated cheese added. Usually, it consists of half Gruy re cheese Gruy re and half Parmigiano Reggiano Parmesan cheese, though some variations use different combinations of Gruy re, Emmental cheese Emmental cheese , or white Cheddar cheese Cheddar . ref name McGee cite book last McGee first Harold title On Food and Cooking The Science and Lore of the Kitchen year 2004 publisher Charles Scribner s Sons Scribner location New York, NY, USA isbn 0 684 80001 2 pages 65 66 and 587 url http books.google.com ?id bKVCtH4AjwgC&printsec frontcover&dq harold mcgee on food and cooking v onepage&q&f false ref It is often served with seafood or vegetable s, and serves as a key ingredient in an authentic Hot Brown sandwich. Etymology Refimprove section date June 2011 Which duc de Mornay, if any, is honored in sauce Mornay is debated Philippe de Mornay Philippe, duc de Mornay 1549&ndash 1623 , Governor of Saumur, and seigneur du Plessis Marly, writer and diplomat, is generally the favored candidate, but a cheese sauce at his table would have to have been based on what we would term a velout sauce , for B chamel had not been invented. Sauce Mornay does not appear in Le Cuisinier Imp rial Le cuisinier Royal , 10th edition, 1820 perhaps sauce Mornay is not older than the great Parisian restaurant of the 19th century, Le Grand V four in the arcades of the Palais Royal , where sauce Mornay was introduced. ref name Nicks cite web title Cuisine Bourgeoise url http ... also be considered, when an eponym is sought for sauce Mornay . See also Velout sauce B chamel sauce Mother sauce French cuisine Mother sauces Hot Brown Hot Brown sandwich References reflist Cheese dishes White sauces Category White sauces Category Cheese dishes Cookbook Sauce Mornay food stub es Salsa Mornay fa fr Sauce Mornay it Salsa Mornay he ja pl Sos Mornay pt Molho ... more details
Clam sauce is a topping for pasta , usually linguine . The two most popular varieties are white , usually featuring minced clam s, olive oil , garlic , lemon juice and parsley , or red , usually a thin tomato sauce with minced clams. Other variants include the incorporation of whole clams, hot pepper flakes and other ingredients. ref http www.cbsnews.com stories 2006 10 05 earlyshow contributors bobbyflay main2065103.shtml Linguini With Clam Sauce, Red Or White The Early Show CBS News ref References Reflist food stub Category Italian sauces Category Clam dishes Sauce ... more details
orphan date June 2010 unreferenced date November 2009 Peach sauce is used as an accompaniment in Chinese cuisine . It is also used in peach preserves and chutney . Category Sauces condiment stub ... more details
satay served with peanut sauce Peanut sauce , satay sauce , bumbu kacang , sambal kacang , or pecel is a sauce widely used in the cuisines of Indonesian cuisine Indonesia , Malaysian cuisine Malaysia ... peanuts or peanut butter smooth or crunchy , coconut milk , soy sauce , galangal , garlic , and spice ... , milk , fried onion , and lemon grass . Regional File Gado gado ulek.jpg thumb Peanut sauce is an important ... of bumbu kacang peanut sauce in many Indonesian signature dishes such as satay , gado gado , karedok ... to add taste, used as dipping sauce such as sambal kacang a mixture of ground chilli and fried ... 2005 07 perfect peanut sauce recipe.html ref Introduced from Mexico by Portuguese people Portuguese ... cuisine as a popular sauce. Peanuts thrived in the tropical environment of Southeast Asia, and today ... sauces. Peanut sauce reached its sophistication in Indonesia, with the delicate balance of taste acquired from various ingredients according to each recipe of peanut sauce fried peanuts, gula jawa ... soy sauce, ground together and mixed with water to acquire right texture. The secret to good peanut sauce is not too thick and not too watery. Indonesian peanut sauce tends to be less sweet than the Thai one which is a hybrid adaptation . Gado gado is eaten with peanut sauce throughout Indonesia showcasing the delicate balance of sweet, spicy and sour. In Chinese cooking, the sauce is often used ... possessions in South East Asia , peanut sauce has become a common side dish in the Netherlands ... and peanut sauce often with raw chopped onions , called a Patat oorlog French fries war . Peanut sauce is also eaten with baguette , bread , cucumber or potato es. It is also used as an ingredient ..., peanut sauce is not only used as dipping sauce for satay. It is also eaten with rice vermicelli known ... versions of the usually home made sauce are available in a number of countries. In Australia ...?f c a 2012 02 03 FDLL1MPD59.DTL ref See also Shacha sauce Siu haau sauce References reflist External ... more details
Image Gribiche.JPG thumb 270px Gribiche sauceSauce gribiche is a mayonnaise style cold egg sauce in the French cuisine , made by emulsifying hard boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumber s, caper s, parsley , chervil and tarragon . It also includes hard boiled egg whites cut in a Julienning julienne . ref Th. Gringoire et L. Saulnier Le Repertoire de la Cuisine 1985 edition pg.18 ref ref August Escoffier L Aide Memoire Culinaire Original edition 1919 pg.52 ref Sauce gribiche may be served with boiled chicken , fish hot or cold or calf s head. ref David, E. 1960 . Elizabeth David bibliography French Provincial Cooking 1960 French Provincial Cooking 1999 edition p.120 ref ref Larousse Gastronomique 2001 . ref Notes This article uses the Cite.php citation mechanism. If you would like more information on how to add references to this article, please see http meta.wikimedia.org wiki Cite Cite.php div class references small references div Category sauces Category French cuisine Category French sauces de Sauce gribiche es Salsa gribiche fr Sauce gribiche ja ... more details
File Roti de boeuf la bourguignonne.jpg thumb Roast beef in Bourguignonne sauce, served with potatoes and red cabbage Sauce bourguignonne IPA fr sos bu i n , Bourguignonne sauce , is a French sauce with a base of red wine with onions or shallots, a bouquet garni parsley, thyme and bay leaf , reduced, strained, and mixed with some Sauce espagnole . Just before serving it is mounted with butter and seasoned lightly with cayenne pepper . Like all red wine sauces, it may have some mushrooms added during cooking to enrich the flavour. When the sauce is used to accompany saut ed meat or poultry, it is made directly in the saut pan in which these items were cooked. The onions or shallots are saut ed in the pan and the red wine is added which is used to dissolve and incorporate the residue from the cooking of the meat. The onions may also be cooked at the same time as the meat. ref Larousse Gastronomique 1961 , Crown Publishers br Translated from the French, Librairie Larousse, Paris 1938 ref ref name guide Auguste Escoffier 1903 , Le Guide culinaire , Editions Flammarion ref References reflist Brown sauces Category French sauces Category Brown sauces ingredient stub fr Sauce bourguignonne ... more details
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