Sauce

Sanbaizu is a Japanese sauce or dressing used in a variety of sunomono dishes and marinades. Traditionally, sanbaizu is made with a 3:2:1 ratio of rice vinegar, sugar, and soy sauce. All ingredients are simply mixed together, and sanbaizu sauce is ready to be consumed. The name sanbaizu is derived from an old way of measuring the quantity of bowls used &ndash; ippai, nihai, and sanbai means one, two, and three bowls, respectively.

Sanbaizu

Satsebeli is a traditional sauce originating from Georgia. It's usually made with a combination of tomatoes, red bell peppers, garlic, salt, cayenne pepper (or ajika paste), and oil. The tomatoes are chopped, mixed with sea salt, and covered overnight to release the juices. They are then cooked with bell peppers until soft and blended and passed through a sieve. The mixture is cooked with garlic and ajika (or cayenne) and seasoned with salt, and satsebeli is then stored in airtight bottles or jars with a thin film of oil on top. This sauce pairs exceptionally well with eggs, polenta, roast chicken, or khinkali dumplings.

Satsebeli

Satsivi is a thick and aromatic nut-based paste that is traditionally prepared in Georgia. It uses walnuts as the main ingredient and is typically served as an accompaniment to meat dishes. However, it can also be served with vegetable dishes, alongside fish, or even with boiled eggs. There is no universal recipe, and the varieties differ across Georgian regions, but they all usually incorporate garlic, coriander, cinnamon, vinegar and hot peppers. The consistency and thickness of the sauce are also versatile&ndash;it can either have a coarser texture or it can be served as a smooth and creamy sauce. The name satsivi means cold or cool and refers to the way the sauce is served. The most popular festive dish using this sauce is known as turkey satsivi, traditionally prepared and consumed on New Year.

Satsivi

Allemande sauce&ndash;sometimes called German sauce&ndash;is basically an enriched, thickened version of sauce velout&eacute;. The thickening is achieved by a combination of egg yolks and liaison, or heavy cream. Often seasoned with lemon juice, Allemande sauce belongs to the grand sauces of traditional French cuisine, defined by Antoine Car&ecirc;me in the 19th century, along with b&eacute;chamel, espagnole, and velout&eacute; sauces. It is commonly used as a base for many other sauces, but it can be served on its own with eggs, vegetables, poached chicken, and veal.

Sauce allemande

Muscat wine sauce is a traditional sauce made with aromatic Muscat wines. The basic version of this sauce consists of shallots, stock, and Muscat wine. It can be made with French wines such as Beaumes de Venise, Muscat de Frontignan, Muscat de Lunel, Muscat de Mireval, or Muscat de Rivesaltes, but international Muscat-based wines can also be used. This sauce can include various additional ingredients. Some of the most common are mushrooms or herbs such as thyme, oregano, or marjoram. Muscat sauce can be served with various dishes. It is an ideal accompaniment to foie gras, poultry, or seafood.

Sauce au vin muscat

Sauce au vin rouge, which translates to "red wine sauce" in English, is a classic French sauce frequently used to complement various dishes, especially red meat dishes like ch&acirc;teaubriand. The core ingredients typically include red wine, shallots, and butter. Broths or demi-glace (reduced veal or beef stock) can be added for extra richness. Herbs like thyme or bay leaf might be included for additional depth of flavor. The shallots are usually sauteed in butter, then red wine is added and reduced to concentrate the flavors. Broth or demi-glace may be incorporated at this point, followed by simmering to further develop the sauce. Finally, butter is often whisked in to create a smooth and glossy finish.
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Sauce au vin rouge

Sauce bigarade is a traditional sauce that&rsquo;s also known as orange sauce. It&rsquo;s made from the cooking juices or deglazed pan leftovers of duck with Seville orange and lemon juice. The sauce is finished with a julienne of blanched orange and lemon zest. In France, the term a la bigarade refers to dishes served with this orange sauce, and it should always be prepared with Seville oranges, if available. Sauce bigarade is traditionally served with grilled duck breasts or roasted duck.

Sauce bigarade

France

Frequently added to meat and other savory dishes, bordelaise sauce consists of chopped shallots and spices reduced in, ideally, dry red wine, over medium to high heat. The sauce is named after Bordeaux, the main wine-producing region in France. A combination of bone marrow and broth, called demi-glace, may be additionally added to the sauce to further enhance the flavors. Traditionally, bordelaise sauce is served with steaks, veal, pork, or lamb, although some cooks prefer to use it as a flavoring for mashed potatoes or mushrooms.

Sauce Bordelaise

Bourguignonne is a classic French sauce that is prepared by combining sauce Espagnole with a reduction of red wine, onions, and bouquet garni. Butter and cayenne pepper are often added to the sauce, just a few moments before serving. The sauce is traditionally paired with saut&eacute;ed meats such as poultry or beef.

Sauce bourguignonne

Charcuti&egrave;re sauce is a rich compound sauce from France, prepared from a base of sauce Espagnole with added chopped cornichons, onions, mustard, and white wine. The sauce provides an ideal accompaniment to grilled pork and various meat dishes because it cuts through their richness. Charcuti&egrave;re is a popular staple at most Parisian bistros, and it is even better when prepared in a skillet that was used for grilling the pork, due to the fact that the caramelized juices further enrich the sauce's flavor and color.

Sauce charcutière

Chasseur sauce, often called hunter's sauce, is a brown sauce from France that is typically served with beef or chicken dishes. It is made from a demi-glace base with added mushrooms, shallots, white wine, and tomatoes. It is called hunter's sauce because chasseur was originally used to enhance the flavors of tough game birds. It is believed that the governor of Saumur, named Duke Philippe De Mornay created the sauce in the 1600s. The most popular dish that uses chasseur sauce is coq au vin, a French creation that combines vegetables, poultry, and brown sauce.

Sauce chasseur

This flavorful Ivory Coast-style sauce consists of peanut butter, water, hot chili peppers, tomatoes, garlic, and onions. Most commonly, it is used as a thickening sauce in chicken dishes. It is typically served over long-grain white rice.

Sauce d' arachide

One of Auguste Escoffier's five mother sauces, known as espagnole sauce, is a brown sauce that is typically made from brown (beef or veal) stock, butter, and flour. Additionally, bacon, ham, tomatoes, onions, bay leaves, red wine, garlic, and celery may be added to the sauce, according to personal preferences. Traditionally, it is served with red meat. Even though it is named after the French word for Spanish, it has no clear Spanish origin. As usual, there are a number of theories about its origin. One says that Louis XIII's wife modified the brown sauce by adding tomatoes&ndash;a typical Spanish ingredient&ndash;into it. Another one claims that the color of the sauce is the culprit for its name, as the French associated the dark-colored sauce espagnole with their stereotypical image of a Spaniard. Regardless of its origin, espagnole is a highly versatile sauce, providing a starting point for many other sauce varieties such as sauce Africaine, Bigarade, Chasseur, and demi-glace.

Sauce espagnole

Sauce foresti&egrave;re is a traditional sauce based on mushrooms. Although there are variations, this creamy and buttery sauce is usually made with a combination of mushrooms (often king oyster, shiitake, or porcini), shallots, butter, white wine, heavy cream, thyme, parsley, and seasonings. The mushrooms are saut&eacute;ed in butter until golden and tender, while the shallots and ginger are added later and cooked until browned. A combination of wine and cream is brought to a boil, mixed with the mushrooms and other ingredients, and the combination is then blended until smooth or strained. Finally, the thyme and parsley are stirred into the sauce, which is seasoned with salt and pepper and served with fish such as salmon, poultry, or beef dishes. If desired, a bit of port or madeira wine can also be mixed into the sauce for extra flavor.

Sauce forestière

Gribiche is a French sauce (one of Escoffier's mother sauce versions) and a flavorful, tangy accompaniment to charcuterie, fish, and boiled meat dishes. The uniqueness of gribiche comes from the fact that hard-boiled yolks are used to thicken it, binding together the oil and vinegar into a creamy base to which tarragon, egg whites, cornichons, and capers are usually added. After the sauce is cooled, it is recommended to pair it with asparagus, potatoes, and early spring vegetables.

Sauce gribiche

This butter and egg emulsion is one of the five mother sauces of French cuisine, and one of the most famous sauces in western cuisine. It consists of an emulsion of egg yolks and melted or clarified butter with salt, pepper, and an acidic note added by either a splash of lemon juice or a combination of water and wine vinegar. Although the inventor of the sauce remains unknown, some claim that hollandaise was originally invented in the Netherlands before being brought to France by the Huguenots. Other food historians claim that it was originally called Isigny, a sauce that was especially popular in Normandy, but that the name changed during World War I due to the fact that butter was scarce and had to be imported into France from the Netherlands. The earliest mention of the sauce is found in a 1593 Dutch cookbook, and Pierre La Varenne described a similar sauce in his 1651 cookbook Le Cuisinier fran&ccedil;ois. Hollandaise sauce is most commonly used to season fish and steamed vegetables such as asparagus. It is also a key ingredient of eggs Benedict, and as a mother sauce, it is also used as the foundation for a variety of other sauces, such as B&eacute;arnaise and sauce au vin blanc.

Sauce hollandaise

Madeira sauce is a savory French sauce defined as a demi-glace sauce with the addition of Madeira wine. The sauce is made by saut&eacute;eing shallots on butter, then adding bouquet garni and Madeira wine until the concoction is reduced. After that, demi-glace is added to the combination, which is whisked until everything is blended together. This sauce is an ideal choice for red meat, chicken, steaks, and roasts, but it's most often used as an accompaniment to beef Wellington.

Sauce madère

There are many theories about the origin of name of this sauce, the most popular of which claims it was named after the Duke of Mornay in the late 16th century. The modern version of this sauce is made by combining classic bechamel sauce with grated and melted Gruy&eacute;re and Parmesan cheeses. However, the original Mornay sauce was invented before b&eacute;chamel was, so the original cheese sauce that the Duke was served was certainly a bit different than todays version. B&eacute;chamel was likely added to the recipe later in order to improve the sauce&rsquo;s consistency. Mornay sauce is commonly used as a topping for steamed vegetables or drizzled over seafood and poultry dishes.

Sauce Mornay

This classic French sauce takes its name from a small city near Lyon, in the region of Bugey. It consists of a white, creamy b&eacute;chamel sauce with added crayfish butter and cream. Nantua sauce is commonly used as an accompaniment to numerous seafood dishes, which may or may not include crayfish as the main ingredient. Depending on the recipe, the sauce can vary in color from light orange to intense red, and it requires a great deal of time and precision to be prepared correctly. When presented on the plate, it often comes with a garnish of crayfish tails.

Sauce Nantua

Poivrade sauce is a classic French pepper sauce that is an ideal accompaniment to marinated meat and game dishes. It consists of a mirepoix that is thickened with flour, along with wine, vinegar, and a hefty dose of pepper. There are two popular versions of the sauce: one is used for meat (especially beef), and the other specifically for game. The sauce can be made as a compound sauce that is derived from a demi-glace or sauce espagnole. It should be noted that poivrade is not the same as sauce au poivre, which is a pan sauce.