A sauce for every kitchen recipe

Published by The Chef
September 4, 2008



Every plate must go accompanied by a sauce that heightens his flavor. Let's see that sauce to use in accordance with the kitchen recipe that we are going to prepare.

A sauce for every kitchen recipe

Sauce to accompany recipes by means of eggs

Sauce bechamel
Sauce of almonds or sauce of hazelnuts
Mushrooms sauce
Tomatoes sauce
Sauce Madeira
Sauce Mesalina

Sauce to accompany recipes by means of birds

Sauce cumberland
Sauce of Mushrooms
Tomatoes sauce
Dutch sauce
Sauce Madeira

Sauce to accompany recipes by means of meat

Sauce to the red wine
Bearnian sauce
Mushrooms sauce
Chilean sauce
Sauce chimichurri
Sauce choron
Figs sauce
Apple sauce
Tomatoes sauce
Sauce Madeira
Sauce Fat maitre d'hotel
Piquant sauce
Sauce Robert

Sauce to accompany recipes by means of rice

Fungi sauce
Tomatoes sauce
Sauce Madeira
Tuco to the Genoese one

Sauce to accompany recipes by means of vegetables

Sauce to the red wine
Bearnian sauce
Sauce Bechamel
Sauce of almonds or sauce of hazelnuts
Fungi sauce
Cheese sauce
Tomatoes sauce
Dutch sauce
Maltese sauce
Sauce Mousseline

Sauce to accompany recipes by means of fish

Sauce to the white wine
Bearnian sauce
Sauce bechamel
Mushrooms sauce
Sauce choron
Sauce of almonds or sauce of hazelnuts
Tomatoes sauce
Dutch sauce
Sauce fat maitre d'hotel
Sauce mesalina
Sauce mousseline

Sauce to accompany recipes by means of pastas

Sauce bechamel
Fungi sauce
Port sauce
Tomatoes sauce
Pesto to the Genoese one
Tuco to the Genoese one
Venetian sauce

With this guide you can already have an idea of which sauce to serve in accordance with the kitchen recipe that you are going to prepare.

Sauces

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