Sauce (warm)

Sauce (warm) Enlarge

A chef makes their mark by creating the right sauce for a dish. A tasty, well-prepared sauce is essential to accompany the main component, whether this is fish, meat, or vegetables. Sauce is a preparation where vegetables, fish, and meat are cooked to form a slightly thickened liquid mass. Sauce can be categorised into white, brown, tomato, shellfish, oil-based, and butter sauces. The basis for these classic sauces are the classic stocks. When stock is reduced it thickens and creates a glace.

These basic recipes are the foundation on which to create your own sauces. The world of sauces beckons; make your own creations by adding fats, herbs, spices, tea, vegetables, and fruit.

Béarnaise sauce

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Béarnaise sauce

Beurre blanc

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Beurre blanc

Beurre fondue

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Beurre fondue

Beurre noisette

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Beurre noisette

White roux

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White roux

Bordelaise sauce

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Bordelaise sauce

Brown roux

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Brown roux

Mushroom sauce

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Mushroom sauce

Choron sauce

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Choron sauce

Dashi beurre blanc

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Dashi beurre blanc

Hollandaise sauce

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Hollandaise sauce

Irish butter sauce

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Irish butter sauce

Lobster sauce

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Lobster sauce

Morel cream sauce

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Morel cream sauce

Pepper sauce

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Pepper sauce

Red port sauce

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Red port sauce

Creamy curry sauce

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Creamy curry sauce

Stroganoff sauce

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Stroganoff sauce

Tomato sauce

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Tomato sauce

Vegan red wine sauce

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Vegan red wine sauce

Velouté

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Velouté

White wine sauce

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White wine sauce