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:
- Italian red sauce – from scratch with fresh ingredients
- Italian red sauce (basic) – Simple to make yet voted best red sauce in Italy
- 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
- Alfredo Sauce – simple sauce for pasta dishes made from scratch
- Dill Sauce – with sour cream
- Hollandaise Sauce – good for eggs and fish
- Pommery Mustard Beurre Blanc – sweet and spicy mustard sauce
Clear Sauces
- Chicken A 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
- Chimichurri Sauce – Argentinean flank steak sauce
- 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
- Cuban Aioli – Spicy Aioli sauce with mustard
- Horseradish Aioli – good for dipping French fries or on sandwiches
- Lemon Sauce – for salmon and other dishes
- Remoulade Sauce – Creole sauce for fish and sandwiches
