Sauces
Sauces are one of the most important categories in cooking, turning simple ingredients into sophisticated meals. They can serve as a base, a dressing, an accompaniment, or a marinade. Sauces are divided into hot and cold, thick and thin, salty, sweet and sour, or spicy. They are made from a variety of ingredients and paired with vegetables, meat, fish, or grains. Read more about salad ingredients in the main section.
Different Types of Sauces
Mayonnaise, Aioli, and Other Emulsified Sauces
Emulsified sauces are thick, smooth dressings made by blending fat (usually oil) with a water-based component (egg yolk, lemon juice, vinegar) into a stable emulsion. The most well-known example is mayonnaise – a sauce made of yolk, mustard, vinegar or lemon juice, and vegetable oil. It has a creamy texture, a neutral taste, and serves as a base for many other sauces: tartar, remoulade, prune, garlic sauce. Aioli is a Mediterranean version of mayonnaise that always includes garlic. There are also vegan versions where the yolk is replaced with aquafaba or plant-based emulsifiers. Emulsified sauces pair well with dishes made from eggs, meat, vegetables, fish, and seafood, and are often used as a base for salad dressings and sandwiches. They are ideal for cold appetizers, salads, and homemade burgers. For example, classic homemade mayonnaise made with egg yolk and mustard is perfect for Olivier salad, sandwiches, or roulades. Thanks to their creamy texture, these sauces add smoothness and enrich the flavor of dishes.
Tomato and Spicy Sauces: Boldness and Heat
Tomato sauces are versatile, tomato-based sauces that range from classic Italian pasta sauce to Mexican salsa or Eastern European lecho. They have a vibrant sweet and sour flavor and pair well with meat, vegetables, grains, and pasta. Tomato sauces often include garlic, onion, herbs, pepper, sugar, vinegar, or wine. Spicy sauces are based on chili peppers, garlic, spices, and acidic components (vinegar, citrus juice). These include Tabasco, harissa, sambal, and adjika. They add heat to dishes, stimulate the appetite, and enhance the flavor of meat, fish, and grilled foods. They can be used in sauces, marinades, soups, or served as condiments. Both types of sauces are widely used in hot dishes. For instance, chicken in a spicy tomato sauce with basil and anchovies is a vivid example of Mediterranean style. These sauces add color, bold flavor, and aromatic depth to dishes.
Creamy and Dairy-Based Sauces: Softness and Richness
Creamy sauces are made from milk, cream, sour cream, or hard cheeses, sometimes with the addition of broth or wine. The most well-known sauces in this group are béchamel, cheese sauce, creamy mushroom, sour cream sauce, and Alfredo. These sauces have a delicate texture, a slight saltiness, and a rich dairy flavor that adds depth to dishes. Béchamel is a classic French white sauce made from butter, flour, and milk. It serves as a base for casseroles, lasagna, and cream soups. Cheese sauces are made from melted or hard cheeses and pair well with vegetables, pasta, and meat. Mushroom or sour cream sauces are ideal for roasts, cutlets, pancakes, dumplings, and stews. These sauces harmonize with both neutral and spicy ingredients. For example, a creamy sauce made with blue cheese and veal creates a rich, restaurant-quality dish. They are suitable for both everyday cooking and special occasions.
Fruit and Sweet Sauces: Desserts and Contrasts
Fruit and sweet sauces add vibrant flavor accents to dishes – especially in desserts, pastries, and even hot main courses. They are made from fresh, baked, or cooked fruits, berries, honey, sugar, juice, wine, or spices. Examples include apple, cranberry, citrus, chocolate, caramel, vanilla sauces, and coulis – concentrated fruit purées with minimal heat treatment. These sauces are used in dishes with pancakes, cottage cheese fritters, ice cream, cakes, muffins, cheesecakes, and puddings. Some fruit sauces, such as cranberry or pomegranate, are used in meat dishes to create a sweet-salty contrast. In Middle Eastern cuisine, sauces made from dates, figs, or pomegranates are common accompaniments to roasted meat or poultry. These sauces pair well with dairy, pastry, nuts, and fruit. For example, a caramel sauce made with cream and mascarpone is an ideal topping for baked apples, pancakes, or pies. Fruit sauces bring elegance, balance, and visual appeal to a dish.
Sauces in Dishes: From Dressings to Marinades
Sauces play a key role in the preparation, presentation, and flavor balance of many dishes. They can serve as salad dressings, meat marinades, pasta toppings, or stewing bases. Salad sauces are often based on oil, vinegar, mustard, yogurt, or sour cream. Meat and fish dishes frequently use thick sauces that add juiciness, create a crust when baked, or keep the meat tender while stewing. Sauces are also used as bases for pizza, lasagna, burgers, kebabs, hot dogs, and falafel. In dishes with grains or pasta, the sauce forms the main source of flavor and texture. Marinades typically combine acidic ingredients (vinegar, lemon juice), fat (oil), and spices. Sauces not only add flavor but also color, aroma, moisture, and refinement. For example, chicken fillet baked in a sauce made with honey, soy sauce, and sesame oil becomes aromatic, tender, and rich in flavor. Thanks to their versatility, sauces allow cooks to create new versions of familiar dishes every day.