Sauces and Dressings (2024)

FAQs

What is sauce and dressing? ›

Normally a sauce is a liquid or thickened liquid based in oil, milk, butter, broth or tomatoes that is used to enhance food. Salad dressing is a liquid only used on salads usually vinegar, lemon, and oil based.

As such, mayo straddles the line between both categories; this is because context is most important when figuring out whether it's a condiment or sauce. Mayo itself is a sauce, a role it retains when heated or stirred into a recipe. Yet it turns into a condiment when it's spread onto something finished.

Bechamel – a milk based sauce that is thickened with a roux (clarified butter and flour). This sauce is named after its creator Louis XIV's steward, Louis de Béchamel. Considered the king of all sauces, and often called a cream sauce because of its consistency, this sauce is most often used in all types of dishes.

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine.

The traditional list consist of Espagnole, Velouté, Béchamel, Tomate with the addition of the cold sauce Mayonnaise. Any source in english list Hollandaise instead of Mayonnaise (the former is a variation of the latter).

Ranch Dressing

The ranch is hands down America's most beloved salad dressings. It is made from a number of ingredients such as buttermilk, mayonnaise, mustard, garlic, onion, chives, salt, and pepper.

French dressing is the oldest one on our list, but vinegar and oil dressing goes back nearly two-thousand years to ancient Babylonia.

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.

A coulis (/kuːˈliː/ koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts.

What are the leading 5 sauces called? ›

The amount of sauce is very large and there is no certainty about the exact amount, because the sauce is developed with the Chef Creation. There are 5 types of Mother Sauce namely Hollandaise Sauce, Bechamel Sauce, Tomato Sauce, Veloute Sauce, Espagnole Sauce.

The most popular sauces in the United States include ketchup, mustard, mayonnaise, BBQ sauce and hot sauce.

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.