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A sauce is a flavorful liquid that is usually thickened. A sauce is used to add flavor, moisture, richness and appearance to foods. Sauces also add an interesting and complex level to many foods. Sauce making techniques are basic skills but they take practice to master. Many of the best sauces are made from stocks. To finish a sauce most Chefs use a chinoise, it makes a sauce perfectly smooth and more refined. Every Chef knows from experience that a good sauce will compliment and enhance good food! No time to make a great Demi-Glace Sauce? Check out our wonderful Demi Glace Mix.

The Leading Sauces or Mother Sauces are Bechamel, Veloute, Espagnole, Tomato and Hollandaise. From these leading sauces, thousands of other sauces can be made!

Click the links below for leading sauce recipes

 

Stocks

Chicken Stock

Beef Stock

Veal Stock

Game Stock

Vegetable Stock

Sauces

Bechamel Sauce

Veloute Sauce, Chicken

Veloute Sauce, Veal

Veloute Sauce, Fish

Brown Sauce (Espagnole)

Tomato Sauce

Hollandaise Sauce

Other Sauces