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Discussion in 'Food & Cooking' started by luz gonzalez, Apr 17, 2011.
What are the primary sauces on a contemporary menu? and What restaurants still use these sauces?
I'm not a savory chef but down here in the South.
Most all the sauces primarily used are; Queso Sauce, Bar B Que sauce, Tomato sauce, Tar Tar sauce, Sweet & Sour
sauce, White or Brown gravy, Soy sauce and worcestershire sp? sauce.
Bechamel (White Sauce)
You can make most any sauce by varying those sauces. I think most restaurants use at least some of those sauces, if not all of them.
Queso Sauce, Bar B Que sauce, Tomato sauce, Tar Tar sauce, that' nice~~
just to old to be doing someones homework for free ;>O /img/vbsmilies/smilies/biggrin.gif
did i mention chimichurri sauce?
is this a trick question?
You're a student... so you know about your classic mother sauces, I am assuming.
And... you're a human being, so you know that your question is so broad as to be unanswerable. What is used in a contemporary french restaurant is not what is used in an Indian restaurant is not what is used in a Greek restaurant is not what is used in blahblahblah.
So what grade did we get? /img/vbsmilies/smilies/rolleyes.gif
at least im not the only fool who bothered to look into a post titled "???"
Here in Sweden, the most commonly used sauces on contemporary restaurant menus are:
-Red wine reduction
-Hovmästarsås (dill, mustard, vinegar, oil, sometimes some other additions. Served with salmon.)
-Skagenröra (mayonnaise-based sauce with prawns, dill, lemon and various other optional additions)
-Standard tomato sauce
-Clarified butter as a sauce for fish and a couple of other traditional dishes