If you can make sauces, you are well on your way to becoming a Chef. The skill most needed, is the ability to make a good roux, which requires patients, timing, and just the right amount of steady control. Try my five French mother sauces if you want to validate your skill.
Classic Sauces
- Brown Gravy – simple roux based gravy
- Five French Mother Sauces:
- Pasta Sauce
- Italian red sauce – from scratch with fresh ingredients
- Italian red sauce (basic) – Simple to make yet voted best red sauce in Italy
- Simple Red Sauce – Consistently voted best pasta sauce – very simple 3 ingredient sauce
- Ravioli Sauce – a quick and simple red sauce
- Mole – Traditional Mexican sauce from chocolate and chili
- Roasted Red Pepper Sauce – Cream sauce that serves hot or cold
- Salmon Sauce – With dill and horseradish
- Turkey gravy – a roux based gravy
- Tzatziki Sauce – Greek yogurt and cucumber sauce
- White Sauce/Gravy – Roux based
Cream Sauces
- Aglio e Olio – White cream sauce used for spaghetti
- Alfredo Sauce – simple sauce for pasta dishes made from scratch
- Bearnaise Sauce – rich tarragon and butter sauce
- Dill Sauce – with sour cream
- Dill Caper Cream Sauce – for chicken, fish, or vegetables
- Garlic Sauce – Tarragon base sauce great for roasted salmon or pasta
- Hollandaise Sauce – good for eggs and fish
- Horseradish Sauce – with Dill to serve with Salmon or even steak
- Pommery Mustard Beurre Blanc – sweet and spicy mustard sauce
Clear Sauces
- Au Jus – from drippings and broth
- Beef Au Jus – Beef based sauce with shallots, garlic and butter
- Chicken Au Jus – A clear sauce (gravy) from roasted chicken drippings
- Avocado Sauce – cream sauce with many applications
- Charred Scallion Sauce – Elegant sauce to top flat iron steaks
- Dijon Caper Sauce – quick and easy
- Garlic Sauce with White Truffle Oil – for chicken
- Honey Glaze/Sauce with Figs – For broiled chicken or pork chops
Condiment Sauces
- Asian Chili Sauce – Chili Crisp condiment
- BBQ Sauce – Mom’s recipe for ribs and burgers
- Charred Scallion Sauce – great for grilled flank steak
- Chimichurri – Argentinian steak sauce
- Cuban Aioli – Spicy Aioli sauce with mustard
- Fish Taco – A spicy sauce for fish tacos
- Garlic Aioli – Rich garlic sauce
- Horseradish Aioli – good for dipping French fries or on sandwiches
- Horseradish Sauce – from sour cream and Mayo
- Lemon Sauce – for salmon and other dishes
- Mediterranean steak sauce – with fish and chicken options
- Mushrooms in Pickle Brine – served as topping on bread or cracker
- Remoulade Sauce – Creole sauce for fish and sandwiches
- Steak Sauce – A marinade that can be retained for a steak sauce
- Syrup – Homemade pancake syrup
- Tahini – Thick sesame seed paste used in hummus
- Tahini Sauce – Lemon infused sauce using Tahini
- Tzatziki Sauce – Greek yogurt, cucumber and dill
- Tzatziki Sauce with Red Chili – Yields a pink to red sauce with mild chili taste
- Walnut Pesto – Fresh pesto using walnuts instead of pinion
