March is National Sauce Month and we have compiled all of our sauce recipes below for you to enjoy, click here to view all of the March Food Holidays.
What is a Sauce
According to Wikipedia for Sauces
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.
Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish.
Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans; while doubanjiang, the Chinese soybean paste is mentioned in Rites of Zhou in the 3rd century BC.
Sauces need a liquid component.
Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces.
A chef who specializes in making sauces is called a saucier.
In the early 20th century, the chef Auguste Escoffier refined Carême’s list of basic sauces in the four editions of his classic Le Guide Culinaire and its abridged English translation A Guide to Modern Cookery. He dropped allemande as he considered it a variation of velouté, and added hollandaise and sauce tomate, defining the five fundamental “mother sauces” still used today:
- Sauce béchamel, milk-based sauce, thickened with flour
- Sauce espagnole, a fortified brown veal stock sauce, thickened with a brown roux
- Sauce velouté, light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream
- Sauce hollandaise, an emulsion of butter and lemon (or vinegar), using egg yolk as the emulsifier
- Sauce tomate, tomato-based
How to Thicken Sauces
There are several ways to thicken a sauce, but your kitchen “go-to” should be using a starch.
Below are our “sauce” recipes published to date: