About Sauces

One of the most important cooking fundamentals is the creation of stocks and sauces. The recipes in this section will give you a solid foundation of knowledge and skills in this critical segment of the culinary arts. Sauces made from a white stock are named white sauce. All sauces made with a brown stock are called brown sauces.

Sauces need a liquid component, but some sauces, for example, salsa, chutney or relish may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world.

Sauces may be ready-made sauces, usually bought, such as soy sauce, or freshly prepared by the cook, such as Béchamel sauce, which is generally made just before serving. Sauces for salads are called salad dressing. Sauces made by deglazing a pan are called pan sauces.

Do not cook your sauces on high heat but keep them simmering slowly. Skim the foam from time to time when using a brown stock, to clarify the sauce and to purify it. Use good quality homemade stock and flame hard alcohol to liberate all flavors.

Finally, a cook who specializes in making sauces is a “saucier”. Are you ready to become saucier?