Sauces by Speakeater

Sauces.

Learn the ratio once. Cook it from memory forever.

Sauces Seasonings

The five mother sauces

Béchamel

1 : 1 : 1 cup milk

Velouté

blond roux + stock

Espagnole

brown roux + stock

Tomato sauce

tomato + fat + aromatics

Hollandaise

3 yolks : 1 cup butter

Everyday pantry sauces

Pan gravy

2 : 2 : 1 cup stock

Vinaigrette

Mayonnaise

1 yolk : 1 cup oil

Cheese sauce

béchamel + cheese

Garlic butter

butter + garlic + acid

Marinara

tomato + garlic + basil

mayonnaise + creole mustard

ketchup + prepared horseradish

Sweet Chili Sauce

sugar + rice vinegar

Enchilada Sauce

tomatoes + olive oil

coriander seed + cumin seed

coriander + turmeric

star anise + fennel seed

dried thyme + sesame seeds

allspice + dried thyme

brown sugar + paprika

Creole Seasoning

paprika + garlic powder

Blackening Seasoning

paprika + garlic powder

coarse salt + cracked pepper

mayonnaise + buttermilk

cayenne hot sauce + butter

greek yogurt + cucumber, squeezed

anchovy fillets + egg yolk

peanut butter + coconut milk

espagnole + brown stock

red wine + shallots

ground annatto + coriander

Pizza Seasoning

oregano + basil

coarse salt + black pepper

dried lemon zest + thyme

chopped parsley + olive oil

roasted red peppers + toasted almonds

chicken veloute + cream

Herbes de Provence

thyme + rosemary

garlic powder + salt

mild ground chile + dried lime zest

cream + parmesan + butter

basil + pine nuts + oil

parsley + garlic + vinegar

tarragon reduction + yolk + butter

garlic + yolk + oil

fond + stock + cold butter

wine reduction + cold butter

butter + patience + lemon

mayo + pickle + caper

dried zest + cracked pepper

Fajita Seasoning

chili + paprika + cumin

Greek Seasoning

oregano + dill + mint

BBQ sauce

tomato + vinegar + sweet

Teriyaki

2 soy : 1 sweet

Open your fridge. We'll figure out dinner.