What We Talk About When We Talk About Sauces
The term “sauce” is not limited to classics like hollandaise and pan sauces, but includes things like relishes, vinaigrettes, and pestos. Let's take a look at a few examples that fall into this category.
Vinaigrettes
Oil meets vinegar—and with just a little coercion, they do mix.
Dressings
Any sauce you put on salad.
Relishes
Chunky sauces made with fruits, vegetables, and/or aromatics.
Salsas
Relishes, in Mexican cuisine (they're not all spicy).
Hollandaise
The embodiment of indulgence: egg yolks, butter, and a squeeze of fresh lemon juice.
Yogurt Sauces
Cool, creamy, tangy sauces.
Pestos
Herb-based purees that aren't necessarily made with basil.
Tomato Sauces
Pasta's perfect match can be made with fresh or canned tomatoes.
Pan Sauce
Searing something? These will put those flavorful browned bits in the pan to work. Pan sauces are named because you make them right in the pan after searing a protein. The flavorful browned bits left in the pan, called fond, are what give pan sauces their flavor.
Stir-Fry Sauces
See how pieces of meat and vegetables are married in the pan by stir fry sauces.
Curry Sauces
Boldly flavored simmering sauces hailing from India and Thailand.
Mole Sauces
The unexpected marriage of chiles and chocolate makes an amazingly complex simmering sauce.
Barbecue Sauces
Regional sauces with plenty of hometown character.
Coulis
A deceptively simple fruit puree that can make any dish seem like it came from a restaurant kitchen.
Caramel Sauce
Sugar, water, and cream come together to create this great topper for ice cream, cakes, and pies.
