Béchamel is what the French refer to as a “mother sauce.” It is a basic, fairly neutral sauce that is ideal for highlighting the flavor of delicate dishes.
Tag: Sauces
Sauce Béchamel
Sambal Kacang
(Indonesian peanut sauce)
This famous Indonesian peanut sauce is pronounced “sahm-ball kah-CHANG.” Another name for it is bumbu satay. Serve with satay ayam or gado gado.
Sambal Belacan
(Malaysian spicy red chile and shrimp paste sauce)
The go-to sauce in Malaysia, sambal belacan is a spicy red chili sauce, its flavored deepened and made more complex with dried shrimp paste.
Salsa Verde
(Mexican tomatillo salsa)
Emerald green salsa made with tomatillos is a refreshing and brightly flavored change from your typical tomato-based salsa.
Salsa Romesco
(Spanish, Catalan roasted pepper and nut sauce)
Hailing from Tarragona in the northeast of Spain, romesco sauce gets its vermillion hue and smoky flavor from roasted red peppers.
Salsa Roja
(Salvadoran tomato sauce)
Salsa roja, a simple yet flavorful Salvadoran cooked tomato sauce, is often served alongside pupusas and curtido.
Mojo
(Latin-Caribbean garlic sauce)
This pungent garlic sauce, sometimes called mojo de ajo, can be used as a dip for fried plantain chips, to flavor fried or boiled yuca, or as a marinade for pork.
Mignonette
(French peppercorn sauce for raw oysters)
Mignonette is an amazingly simple sauce for oysters. The peppercorns and vinegar heighten their flavor without overwhelming the oyster’s pleasing brininess.
Le Grand Aïoli
(French Provençal cod and vegetables with garlic mayonnaise)
This garlic lovefest is from the Provence region of France. Hand-made garlic mayonnaise is served with poached cod and seasonal vegetables.
Kecap Manis
(Indonesian sweet soy sauce)
Kecap manis (pronounced like "ketchup") is a ubiquitous ingredient in Indonesian cooking. If you are unable to find it at your local Asian market, this recipe is an approximation.