Classic Sauces & Gravies

Recipes to come.

Basics

Originally, sauces were created and used to mask the bad flavors of meats, when refrigeration was available.

Now, in modern cuisine, a sauce is the crowning glory of a dish. There are literally hundreds of sauces. However, they are almost always derivates of foundation sauces, used to complement and enhance the flavor of the primary food they are served with. The French are generally credited with refining and sophisticating the art of sauce making, but sauces from various cultures and ethnic groups are very dominant in our current dishes.

From the French, usual reference is given to the “Five Mother Sauces” – the white, milk or crème based Béchamel, the light blond stock based Veloutés, the brown stock based Espagnole, the two basic emulsified Hollandaise and Mayonnaise sauces and the tomato sauce.

Oil and vinegar based Vinaigrettes are sometime referred to as sauces, but are primarily used to dress salad greens.

The method for preparing these various sauces is common. The preparation of a roux is the basic foundation – a mixture of flour and fat, commonly clarified butter.

A sauce, as with any food, is only as good as its ingredients. Always use the best and most fresh materials available to you.

The Sauces

Béchamel

This classic white sauce was named after its inventor Louis XIV's steward Louis de Béchamel. It is usually considered to be the king of all sauces and is often referred to as a cream sauce, because of its appearance. It is probably the most common sauce used in all dishes and made by stirring milk or cream into a butter-flour roux. The thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk. A medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons of each.

Velouté

This is a stock-based white or blond sauce, which can be made from chicken, veal or fish stock. Sometimes egg yolks or cream are added to enrich its flavors.

Espagnole

This is a brown sauce, traditionally made of a rich meat stock, a Mirepoix of browned vegetables (most often a mixture of the classical French combination of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.

Hollandaise and Mayonnaise

These two sauces are made with an emulsion of egg yolks and fat.

Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict.

Mayonnaise is a thicker, creamy dressing, that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It is also used as the foundation for mixtures such as Tartar Sauce, Thousand Island Dressing, Aioli, and Remoulade.

Tomato

This is a tomato based, red sauce.

Vinaigrettes

This group of sauces or dressings is made of a simple blend of oil, vinegar, salt and pepper – traditionally 3 parts oil to 1 part vinegar. Lighter versions, which I prefer, can be made with 1 part oil and 1 part vinegar. More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, honey, etc. Vinaigrettes are generally used to dress salad greens and other cold vegetable, meat or fish dishes.

Sauces 

Alfredo

Amatriciana

Arrabiatta

Béarnaise
Béchamel
Beef Cabernet
Bolognese
Carbonara Fettuccine Quattro Formaggi
Corn & Mushrooms

Creamy Boscaiola

Creamy Garlic Sauce

Dijon Mustard Crust Mild Cheddar Cheese
Garlic Butter Sauce
Hollandaise Sauce
Horseradish Mayonnaise
Horserdish Sauce
Marinara Sauce
Mornay Sauce

Mushroom Sauce

Mustard Mushroom Sauce

Napolitana

Pesto

Pomodoro

Primavera

Puttanesca
Roquefort
Steak Dipping Sauce
Tartare Sauce
Veal Marinara
Wild Mushroom
Wine Lemon Sauce Carbonara

Gravies

All Purpose - Brown
All Purpose – Mild Golden
All Purpose – White
Beef Gravy
Blue Cheese Gravy
Chicken Gravy

Butters

Blue Cheese Brandy
Garlic Basil
Gorgonzola
Smoked Salmon





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