Comment on Between bros

tubaruco@lemm.ee ⁨1⁩ ⁨year⁩ ago

• MightyGalhupo@lemmy.world ⁨1⁩ ⁨year⁩ ago

  Sauce?

  Sure man, I got you covered:

  Brown sauces:

  Bordelaise sauce

  Chateaubriand sauce

  Charcutiere sauce

  Chaudfroid sauce

  Demi glace – Sauce in French cuisine

  Gravy – Sauce made from the juices of meats

  Mushroom gravy

  Romesco sauce

  Sauce Africaine

  Sauce au Poivre

  Sauce Robert

  Butter sauces:

  Seared ahi tuna in a beurre blanc sauce

  Beurre blanc

  Beurre manie

  Beurre monté

  Beurre noisette

  Café de Paris – Butter-based sauce

  Meuniere sauce

  Emulsified sauces:

  Remoulade seaweed sauce

  Aioli – West Mediterranean sauce of garlic and oil

  Béarnaise sauce – Sauce made of clarified butter and egg yolk

  Garlic sauce – Sauce with garlic as a main ingredient

  Hollandaise sauce – Sauce made of egg, butter, and lemon

  Mayonnaise – Thick cold sauce

  Remoulade – Mayonnaise-based cold sauce

  Salad cream – Dressing similar to mayonnaise

  Tartare sauce(w/ chilli)

  Fish sauces:

  Worcestershire sauce - English fermented sauce

  Bagna càuda – Italian hot dish made from garlic and anchovies

  Clam sauce – Pasta sauce

  Garum – Historical fermented fish sauce

  Green sauces:

  See Green sauce – Sauce made from chopped herbs

  Tomato sauces:

  Francesinha sauce - Sauce from a portuguese dish dating from the French invasion

  Tomato sauces

  Ketchup – Sauce used as a condiment

  Hot sauces:

  Pepper sauces

  Pique sauce

  Mustard sauces

  Mustard – Condiment made from mustard seeds

  Chile pepper-tinged sauces

  Phrik nam pla is a common hot sauce in Thai cuisine

  Hot sauce – Chili pepper-based condiments include:

  Buffalo Sauce

  Chili sauce

  Datil pepper sauce

  Enchilada – Corn tortilla rolled around a filling and covered with a sauce sauce

  Pique Sauce

  Sriracha sauce

  Tabasco sauce – American hot sauce brand

  Meat-based sauces:

  Ham sauce -Scandinavian sauce similar to bechamel

  Neapolitan ragù sauce atop paccheri

  Amatriciana sauce – Traditional Italian pasta sauce

  Barese ragù

  Bolognese – Italian pasta sauce of tomatoes and meat

  Carbonara – Italian pasta dish

  Cincinnati chili – Spiced meat sauce used as a topping for spaghetti

  Neapolitan ragù – Italian meat sauce

  Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines

  Ragù – Meat-based sauce in Italian cuisine

  Pink sauces:

  Pink sauce

  Sauces made of chopped fresh ingredients:

  Fresh-ground pesto sauce, prepared with a mortar and pestle

  Chimichurri – Food sauce

  Gremolata – Condiment for ossobuco

  Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil

  Onion sauce

  Persillade – Sauce or seasoning mix

  Pesto – Sauce made from basil, pine nuts, parmesan, garlic, and olive oil

  Pico de gallo – Mexican condiment

  Latin American Salsa cruda of various kinds

  Salsa verde – Spicy Mexican sauce based on tomatillos

  Sauce gribiche – Cold egg sauce

  Sauce vierge

  Tkemali – Georgian plum sauce

  Sweet sauces:

  Soy sauce - Chinese fermented soy bean sauce

  Crème anglaise over a slice of pain d’épices

  Pork with peach sauce

  Apple sauce – Sauce or puree made from apples

  Blueberry sauce – Compote or savory sauce made with blueberries

  Butterscotch sauce – Type of confectionery

  Caramel – Confectionery product made by heating sugars

  Chocolate gravy

  Chocolate syrup – Chocolate-flavored condiment used as a topping or ingredient

  Cranberry sauce – Sauce or relish made from cranberries

  Crème anglaise

  Custard – Semi-solid cooked mixture of milk and egg

  Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient

  Hard sauce – not liquid, but called a sauce nonetheless

  Sweet chili sauce – Condiment primarily used as a dip

  Mango sauce

  Peach sauce

  Plum sauce – Chinese condiment

  Strawberry sauce

  Syrup – Thick, viscous solution of sugar in water

  Tkemali – Georgian plum sauce

  Zabaione – Italian dessert made with egg, sugar, and wine

  White sauces:

  Mornay sauce poured over an orecchiette pasta dish

  Alfredo sauce

  Béchamel sauce – Sauce of the Italian and French cuisines

  Caruso sauce – Cream sauce for pasta

  Mushroom sauce – White or brown sauce prepared with mushrooms

  Mornay sauce – Type of béchamel sauce including cheese

  Sauce Allemande – Sauce used in classic French cuisine

  Sauce Américaine

  Suprême sauce – Classic French sauce

  Velouté sauce – Classic French sauce

  Yogurt sauce – Food produced by bacterial fermentation of milk

  If I missed any let me know.

  source