Popular Sauces from French and Greek to Italian and Thai

Sauces are often the perfect compliment to many main dishes, sandwiches, appetizers and snacks. The only problem with sauces is deciding which one to use. With all of the variations from creamy to white and brown, and popular favorites like emulsified and hot or tangy it can really become a complicated task when finally determining the sauce of choice.

Sauces have been used since 200 A.D., and the French have no problem emphasizing this or their expertise when it comes to their usage of heavy creams and roux embellished sauces which they feel makes food more appetizing. Fortunately we are not limited to these types of sauces that usually pair well with noodles, vegetables, and main course meals, but add many unwanted hidden calories to our diets.

The role that sauces play in cuisine is many times the key to finishing a culinary masterpiece. Sauces can be prepared with spices and condiments that include everything from zesty to creamy textures and the ingredients have endless possibilities. The Italians would be lost if their pasta was left naked without the luxurious red or white sauce that completes it so naturally. The British wouldn't dare serve roast beef and potatoes without a boat of gravy along side for good measure, and Mexican food would not be the same without a bit of salsa, Mole or Adobo somewhere in the scenario.

Fresh food would have been a major problem in the early ages, and the Romans quickly learned that sauces were an easy fix to big problems concerning smell, texture and taste. They made sauces with twelve or more ingredients to disguise or mask an otherwise inedible plate of food. Their quick cure came in the form of a type of potent fish stock known as liquamen which can only be compared to a mild anchovy soup that helped early cooks to overpower just about anything and everything good or bad that came out of an unsanitary kitchen with no refrigeration.

Sauces were developed originally to mask food odors and to smother less then desirable eats. Thankfully it has come a long way and now accompanies food rather then kills or destroys its taste. The French have been given the credit when it comes down to refining the sophisticated art of making sauces that can be considered a culinary piece of edible art.

Sauces Ranked by Popularity

1. Heinz Ketchup: Dubbed the king of condiments
2. BBQ sauce
3. A-1 Steak sauce
4. Ranch
5. French's mustard
6. Frito's Jalapeno cheese dip
7. Heinz 57
8. Marinara sauce
9. Kraft Mayonnaise
10. Au Jus

Sauce Recipes

French Remoulade Sauce

1 1/2 cups Hellman's Real mayonnaise
2 Tablespoons yellow or ground mustard
1 Tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 teaspoon Hot Hungarian paprika
1 Tablespoon horseradish
1/2 cup green onions, minced
1/4 cup celery, minced
2 tbsp garlic, minced
1/4 cup parsley, chopped fine
1/2 Tablespoon lemon juice
¼ teaspoon salt
½ teaspoon cracked black pepper

Blend all of the ingredients together in a medium size bowl. Cover and chill for 1 hour. Serve with fresh shrimp, crab-cakes, sole, flounder or salmon.

Greek Tzatziki Cucumber Sauce

1 medium cucumber, peeled, pulp & seeds removed and then cut into large chunks
1/2 teaspoon cracked black pepper
1 teaspoon salt
1 teaspoon white sugar
2 Tablespoon dill weed
2 garlic cloves, finely minced
1 Tablespoon lemon juice
1 cup Greek yogurt

Place the cucumber into a food processor until finely chopped. Spoon out onto paper towels and blot to soak up as much juice as possible. Put the processed cucumber in a small bowl and stir in the remaining ingredients except for the yogurt. Drain off any water from the yogurt and then fold it in with the cucumber mix. Cover the bowl and refrigerator overnight so that the ingredients will marry and the sauce will thicken. Serve on Greek Souvlaki hamburgers, seafood sandwiches, grilled vegetables, gyros or as a compliment to fish, shrimp, pork or beef.

Hoagie Sauce

¼ cup Hellman's Real mayonnaise
1 Tablespoon Dijon mustard
2 teaspoons Italian seasoning
1 garlic clove, minced
1 Tablespoon red wine vinegar
1 teaspoon olive oil
1 Tablespoon Parmesan cheese

Mix all of the ingredients in a small bowl and slather onto crusty foot-long toasted Italian Hoagie sandwich.

Thai Sauce

¼ cup creamy peanut butter
¼ cup brown sugar, firmly packed
2 Tablespoons Heinz apple cider vinegar
2 Tablespoons Kikkoman soy sauce
1 teaspoon sesame oil
1/8 teaspoon fresh ground ginger

Combine all of the ingredients in a small bowl and whisk together until smooth and creamy. Serve with spring rolls or shrimp.

Classic Herb Sauce

1 cup Hellman's Real mayonnaise
1 teaspoon each chopped parsley
2 green onions, chopped
¼ teaspoon chopped tarragon
1 teaspoon cracked black pepper

Combine all ingredients until mixed well. Serve with crackers or vegetables.

Easy Hollandaise Sauce

3 egg yolks
¼ cup water
2 tablespoons white wine or lemon juice
2 sticks cold butter, cut into cubes
1/ 2 teaspoon paprika
1 teaspoon ground red pepper

In a saucepan, whisk egg yolks, water and lemon juice slowly over very low heat, stirring constantly, just until the sauce bubbles at the edges. Stir in the butter, one cube at a time, until melted and the sauce has thickened. Remove from the heat and stir in the paprika, red pepper and salt to taste. Serve warm over cooked cauliflower, asparagus, brussel sprouts, carrots or potatoes.

Artichoke Sauce

1 6 oz. jar artichoke hearts, drained and chopped
1 cup Hellmann's Real mayonnaise
1 cup parmesan cheese
1 teaspoon lemon juice
1 clove garlic, minced

Preheat oven to 350 degrees. Blend all of the ingredients and pour into a small baking dish. Bake just until the top is lightly browned. Serve with pita bread, tortilla chips, bagel chips or vegetable crackers.

Spicy Tartar Sauce

½ cup Hellman's Real Mayonnaise
2 Tablespoons pickle relish
1 teaspoon Heinz vinegar or lemon juice
1/2 teaspoon Cayenne pepper
½ teaspoon cracked black pepper

Mix together in a small bowl and chill in the refrigerator. Serve with fresh fish or seafood, breaded fish sticks or grilled chicken.

Shrimp Cocktail Sauce

1/2 cup Heinz ketchup
1 Tablespoon horseradish
1 teaspoon lemon juice

Mix together and chill for 15 minutes. Serve with cooked shrimp.

According to http://dictionary.reference.com a sauce is made with any preparation in the liquid or semi-liquid form, and is eaten as gravy or as a relish that accompanies food and enhances the flavor.

Sources:

http://recipehut.homestead.com/CucumberSauce.html

http://en.wikipedia.org/wiki/Sauce

http://www.practicallyedible.com/edible.nsf/pages/liquamen

http://whatscookingamerica.net/History/SauceHistory.htm

http://www.grouprecipes.com/

http://www.answers.com/topic/sauce

http://www.the-top-tens.com/lists/top-10-sauces-dips.asp