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Sauce Mastery

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Tzatziki

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Key ingredients: Yogurt, cucumber, garlic, dill. Typical uses: Gyros, dip for vegetables, grilled meats. Origin: Greece.

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Béchamel

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Key ingredients: Butter, flour, milk. Typical uses: Lasagna, gratins, moussaka. Origin: France.

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Hollandaise

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Key ingredients: Butter, egg yolks, lemon juice. Typical uses: Eggs Benedict, asparagus, fish. Origin: France.

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Soy Sauce

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Key ingredients: Soybeans, wheat, salt. Typical uses: Stir-fry, sushi, marinade. Origin: China.

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Velouté

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Key ingredients: Butter, flour, light stock (chicken, fish or veal). Typical uses: Basis for other sauces, poultry dishes, fish dishes. Origin: France.

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Pesto

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Key ingredients: Basil, garlic, pine nuts, Parmesan cheese, olive oil. Typical uses: Pasta, spread on bread, salad dressing. Origin: Italy.

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Alfredo

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Key ingredients: Butter, heavy cream, Parmesan cheese. Typical uses: Fettuccine Alfredo, vegetables, chicken. Origin: Italy.

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Bernaise

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Key ingredients: Butter, egg yolks, tarragon, vinegar. Typical uses: Steak, eggs, seafood. Origin: France.

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Romesco Sauce

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Key ingredients: Red peppers, almonds, garlic, vinegar. Typical uses: Seafood, vegetables, as a spread for bread. Origin: Spain.

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Fish Sauce

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Key ingredients: Fermented fish, salt. Typical uses: Marinades, dips, seasoning. Origin: Southeast Asia.

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Chimichurri

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Key ingredients: Parsley, garlic, vinegar, oil. Typical uses: Grilled meats, sausages, bread. Origin: Argentina.

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Tahini Sauce

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Key ingredients: Tahini (sesame paste), lemon juice, garlic. Typical uses: Falafel, salads, Middle Eastern dishes. Origin: Middle East.

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Marinara

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Key ingredients: Tomatoes, garlic, basil. Typical uses: Pasta, pizza, seafood. Origin: Italy.

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Sriracha

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Key ingredients: Chili peppers, vinegar, garlic, sugar. Typical uses: Hot sauce, condiments, marinades, soups. Origin: Thailand.

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Hot Sauce

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Key ingredients: Chili peppers, vinegar, salt. Typical uses: Enhancing flavor and heat to dishes, condiment. Origin: Various.

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Hoisin Sauce

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Key ingredients: Fermented soybean paste, garlic, vinegar, chilies, sweetener. Typical uses: Stir fry, marinades, dipping sauce. Origin: China.

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Salsa

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Key ingredients: Tomatoes, onions, chili peppers, cilantro. Typical uses: Dips, tacos, grilled meats. Origin: Mexico.

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Teriyaki Sauce

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Key ingredients: Soy sauce, sake or mirin, sugar, ginger. Typical uses: Glazes for meats, stir-fry, dipping sauce. Origin: Japan.

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Espagnole

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Key ingredients: Brown roux, veal stock, tomatoes, mirepoix. Typical uses: Base for other sauces, such as demi-glace. Origin: France.

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Carbonara Sauce

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Key ingredients: Eggs, Pecorino Romano cheese, pancetta, black pepper. Typical uses: Pasta, particularly spaghetti carbonara. Origin: Italy.

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Salsa Verde

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Key ingredients: Green herbs (parsley, basil), capers, anchovies, vinegar, olive oil. Typical uses: Cold meats, sandwiches, as a dip. Origin: Italy.

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Gremolata

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Key ingredients: Lemon zest, garlic, parsley. Typical uses: Garnish for osso buco, seafood, meats. Origin: Italy.

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Aioli

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Key ingredients: Garlic, egg yolks, olive oil, lemon juice. Typical uses: Sandwich spread, vegetables, fish. Origin: Mediterranean region.

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Barbecue Sauce

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Key ingredients: Tomato paste, vinegar, sugar, spices. Typical uses: Grilled meats, sandwiches, as a dip. Origin: United States.

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Bolognese Sauce

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Key ingredients: Ground meat (beef, sometimes pork), tomatoes, onions, carrots, celery, wine. Typical uses: Pasta dishes, especially tagliatelle al ragù. Origin: Italy.

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Mole

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Key ingredients: Chili peppers, chocolate, spices. Typical uses: Poultry dishes, enchiladas, tamales. Origin: Mexico.

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Remoulade

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Key ingredients: Mayonnaise, herbs, capers, anchovies. Typical uses: Seafood dishes, sandwiches, as a dip. Origin: France.

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Curry Sauce

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Key ingredients: Spices (turmeric, cumin, coriander), coconut milk, tomatoes. Typical uses: Indian curries, vegetables, meats. Origin: India/South Asia.

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Gravy

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Key ingredients: Meat drippings, flour, stock. Typical uses: Mashed potatoes, roasts, biscuits. Origin: Various.

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