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12/20/10, 09:12 PM
By Bryan Miller (http://www.dummies.com/search.html?query=Bryan+Miller), Marie Rama (http://www.dummies.com/search.html?query=Marie+Rama), Eve Adamson (http://www.dummies.com/search.html?query=Eve+Adamson), and Wolfgang Puck (http://www.dummies.com/search.html?query=Wolfgang+Puck)
You can find all kinds of sauces (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-sauce), but they serve one purpose: to enhance the food they're served with. Think of a sauce as a primary liquid with flavored with ingredients and seasonings (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-season). Your sauce can have a base of wine or stock (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-stock), for example. And you make a sauce really special with what you add to that base.
Here are the basic kinds of sauces:
White sauces: Usually contain milk or cream
White butter sauces: Based on a reduction of butter, vinegar (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-vinegar), and shallots (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-shallot)
Brown sauces: Based on dark stocks like lamb or beef
Vegetable sauces: Made from cooked puréed (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-pur%C3%A9e) vegetables, such as tomatoes
Vinaigrettes (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-vinaigrette): Made up of oil, vinegar, and seasonings
Hollandaise (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-hollandaise): Based on cooked egg yolks and butter
Mayonnaise: Based on uncooked or slightly cooked egg yolks and oil
Dessert sauces: Typically made with fruits or chocolate and sugar (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-confectioners%E2%80%99_sugar), or have a caramel (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-caramelize), butterscotch, or nut base
Read more: http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#ixzz18enjlHS6
You can find all kinds of sauces (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-sauce), but they serve one purpose: to enhance the food they're served with. Think of a sauce as a primary liquid with flavored with ingredients and seasonings (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-season). Your sauce can have a base of wine or stock (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-stock), for example. And you make a sauce really special with what you add to that base.
Here are the basic kinds of sauces:
White sauces: Usually contain milk or cream
White butter sauces: Based on a reduction of butter, vinegar (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-vinegar), and shallots (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-shallot)
Brown sauces: Based on dark stocks like lamb or beef
Vegetable sauces: Made from cooked puréed (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-pur%C3%A9e) vegetables, such as tomatoes
Vinaigrettes (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-vinaigrette): Made up of oil, vinegar, and seasonings
Hollandaise (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-hollandaise): Based on cooked egg yolks and butter
Mayonnaise: Based on uncooked or slightly cooked egg yolks and oil
Dessert sauces: Typically made with fruits or chocolate and sugar (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-confectioners%E2%80%99_sugar), or have a caramel (http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#glossary-caramelize), butterscotch, or nut base
Read more: http://www.dummies.com/how-to/content/the-different-kinds-of-sauces.html#ixzz18enjlHS6