Sauces & Other Variations



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Sauces in History

At least in the Roman Empire, condiment sauces were already known. One of the most commonly used condiment sauces at that time was Garum. This sauce was prepared from various fish and a saltwater brine: the container with the ingredients was left in the sun for weeks or even months so that fermentation could take place. Afterwards, the mass was squeezed and filtered. Finally, a clear, brownish liquid resulted. The cookbook "De re coquinaria" from the 1st century illustrates how many recipes required the addition of Garum (mostly mixed with wine, vinegar, oil, and pepper). A variant of Garum called Colatura di Alici is still regularly used in the region between Salerno and Naples today, and the product mainly contains anchovies. If other types of fish are added, the sauce can be obtained under the name Colatura di Alici di Cetera. In the 15th century, Martino de Rossi (Maestro Martino) named sauces as an important part of culinary culture. Among other things, Maestro Martino mentioned the use of a metal cloth to strain sauces.

The Most Famous Sauces

The modern kitchen knows sauces of various kinds. The Light Sauce and the Dark Sauce are to be called so-called basic sauces. A Light Sauce (also known as White Base Sauce) first requires a roux. If the roux is supplemented with broth or stock, a base sauce for vegetables, fish, or light meat is available. The German Sauce consists of roux, cream, egg yolk, and veal and mushroom stock. This variant goes excellently with steamed poultry, lamb, or veal. If cream is added instead of stock, a cream sauce is obtained, for example to complement fish and poultry dishes. You are probably familiar with Béchamel sauce as well, whose main ingredients are roux and milk. This sauce must not be missing when preparing lasagna. It is also often served over dishes with potatoes and/or vegetables. In this online shop, you can buy light sauces of different brands, such as Thomy Les Sauces Béchamel and Knorr Rahm Soße.

A Brown Base Sauce requires a brown stock. If you want to prepare such a sauce yourself, you need beef marrow bones or veal bones, soup greens, tomato paste, red wine, bay leaves, thyme, and other spices. It is considerably easier to order, for example, Knorr Sauce Pur Bratensauce here with us. Especially the roasted vegetables and meat bones give the Brown Sauce the hearty flavor that fits perfectly with roasting. A sauce made from veal stock, tomato paste, and white wine is called Spanish Sauce (Sauce espagnole).

Tasty Butter Sauces

Butter sauces like Sauce Hollandaise and Sauce béarnaise are almost as well known as the basic sauces mentioned above. Sauce Hollandaise, the Dutch Sauce, is a butter sauce that originated in classic French cuisine. It is particularly served with certain vegetables, seafood, and fish. You can prepare a Sauce Hollandaise by whisking an egg yolk with a little wine, salt, and sugar and gently heating it in a hot water bath. The mixture must be whisked with a whisk until a thick cream is formed. Finally, liquid butter is gradually stirred into this cream. Finally, you can season the sauce with lemon juice, salt, and pepper.

Sauce béarnaise (Béarner Sauce) is just as popular as Sauce Hollandaise. It complements perfectly seared or grilled meat and fish dishes. The sauce was created in the 1830s by the chef of a restaurant in a Paris suburb. Collinet, who came from the Béarn region, gave the butter sauce the name Sauce béarnaise. The preparation of the sauce is similar to that of Sauce Hollandaise: First, it is necessary to reduce tarragon vinegar (partly plus white wine), shallots, chervil, tarragon, and pepper. Then, an egg yolk is beaten together with the reduction over a hot water bath until a cream is formed. Finally, melted butter is added again as an ingredient. The preparation of butter sauces is not easy. You can save yourself the effort by purchasing a ready-made product of this type in our shop. For example, you can choose Knorr Sauce Hollandaise, Thomy Les Sauces Hollandaise légère, or Thomy Les Sauces Béarnaise.

Cold Sauces for Various Dishes

Cold sauces are not only available as dressings for salads or in the form of dessert sauces, but also as condiment sauces for appetizers and grilled dishes. Apart from that, you usually find cold sauces as an important part of buffets. A typical cold sauce is a dip that is served mainly with vegetable sticks of different kinds. Classic products among the dips include Tzatziki, sour cream, and guacamole, among others. Many of the sauces available from us can also be used as a dip. Examples include Kühne Würzsauce Tzatziki Sauce, Grashoff Grüne Feigen-Senfsauce, or Scandia Knoblauch Creme.

Are you one of those who like to grill frequently? Then grilled sauces must not be missing. Although ketchup and mustard are already part of grilling, seasoning sauces like Gypsy sauce or barbecue sauce (BBQ sauce) give grilled meat a special taste. Recommended products of this sauce type include the grill sauces Kraft Bulls-Eye BBQ-Sauce Steakhouse and Gut & Günstig Barbecue Sauce, both available from us. If you prefer smoky flavor, you can order Block House fine BBQ Sauce with honey and hickory smoke or Kühne Barbecue Sauce here. Sweet and sour sauces not only go well with Asian dishes, but also with poultry and vegetables. Product examples include Knorr Schlemmersauce Asia süß-sauer and Heinz Exotic Sauce. Of course, in our online shop, you can also opt for spicy sauces. Examples here include Heinz Hot Sauce Green Jalapeno and Maggi Texicana Salsa extra Hot. You will also find practical and high-quality ready-made products for preparing delicious potato salad in the subcategory of sauces. These include Hamker Salatcreme für Kartoffelsalat and Kühne Sauce für Kartoffelsalat - with 40 percent fat or 35 percent fat, respectively. The lighter version with a fat content of only 15 percent is Kühne Sauce für Kartoffelsalat leicht.

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