Sauce Recipes

Every cuisine has its own set of classic sauce recipes. Each one has a unique preparation style, based on key ingredients in combination with herbs, spices etc to flavour foods.
On the other hand gravies are residual food particles left after roasting, which are deglazed, seasoned, thickened and served. To know more about sauces BUY Sauces: Classical and Contemporary Sauce Making

Fundamentally there is a difference between sauces and gravies. However the names are still used interchangeably.

Sauces
They are usually liquids or semi solid foods which are either used solely or blended with other ingredients to add flavour, texture and richness to food, but are not consumed directly.
Sauces can be classified into 2 categories

Get full range of gourmet sauces Gourmet Sauces from Spain, Portugal, Itlay

Prepared Sauces – these are ready to take off the shelf products like soy sauce tabasco and chipotle.
Cooked Sauces – these are cooked and added to the food like bechamel sauce, salsa and tomato sauce.

About different cooked sauces

Western Sauces
The origin of European sauces has its roots in the medieval French era.
French sauces were not just a group of randomly selected essences and emulsions. Rather, they were classified into brown and white sauces, having numerous derivatives. Each one descended from the base sauce known as the ‘Mother sauce’.

Oriental Sauces
Chinese food has a global appeal because of the contrasting tastes and textures within the meal. A big reason for this is unique blend of various sauces in the preparation of many dishes.

Some popular Chinese sauces

Soy sauce – it is like a Chinese master sauce, which serves as a pre-requisite for most chinese cooking. Try ABC Kecap Soy Sauce

Sweet and sour sauce – made from sugar and vinegar. Try Mae Ploy’s Sauce Brand

Hoisin sauce – brownish-red sauce (Chinese BBQ sauce) – Make Your Own Barbecue Sauce! today

Indian Sauces or Curry
There is much debate about the origin of the word curry.
It is believed to have originated from the Tamil word kari, meaning ‘a spicy sauce’.
The initial curry had a very narrow connation which was restricted to the Southern cooking style. But by the 1950′s curry was replaced with ‘gravy’, to encompass the entire subcontinent cooking. To experiment with a wide array of curries Kitchen of India Curry Varieties.

Some popular Indian gravies or sauces

White gravy – base is made with the help of milk, yogurt, seeds, cream

Red gravy – made from tomatoes

Green gravy – made using mostly spinach

Gravies
Gravies originated in the British Isle.
Normally, when vegetables are cooked plain or floured, the resulting pan juice makes a sauce. When flour is added to thicken the pan juices, it is called a gravy.
Usually corn flour or cornstarch is used as a thickener for western and oriental gravies.
It is combined with liquids, which could either be a stock, milk, tomatoes for western preparation.
For Oriental it is combined with prepared sauces like vinegar, soy, chilli sauce, stock etc.
While in case of Indian gravy, you can use a number of flours like rice, maize, gram, corn flours, yogurt etc. which is mixed with a liquid, usually water and added to the preparation.