Cantonese sauce is an archetypal gravy that is used as a base for a plethora of Chinese dishes. Essentially made up of soy sauce, this savoury elixir gives many Chinese cuisines that distinct taste you look for when eating at a restaurant in your nearest Chinatown. Making this distinct Chinese cooking sauce at home.
Soy Sauce. The Spruce. Ubiquitous in Chinese cooking, soy sauce is used in marinades, sauces, as a dip and more. Light soy sauce (also called thin soy sauce) is lighter and saltier, while dark soy sauce has a darker color and richer flavor. You'll want to keep both on hand.
Soy sauce probably the most widely known of all Chinese sauces. Made from fermented soybeans, it has a rich, salty flavor, a dark brown color, and a liquid consistency. It is ubiquitous in Chinese cooking, and is used in soups in stir fry dishes.
There's a shockingly extensive list of dishes you can make with 6 core sauces: light and dark soy sauce, oyster sauce, hoisin, sesame oil and Chinese Cooking wine. These are the 6 core sauces of Asian cooking: Light soy sauce – Pearl River Bridge, Lee Kum Kee. Dark soy sauce – as above.
Soy sauce has been used in Chinese cooking for over 1,000 years. This classic dipping sauce is a staple in Chinese restaurants, as it is served with dim sum dishes and is used together with vinegar, ginger, and chili oil.
A Chinese brown sauce is a popular flavorful sauce in every Chinese takeout. The main ingredients are soy sauce, rice wine, sugar, sometimes oyster sauce, and a meat-based broth. You'll find variations with beef broth or chicken broth.
Szechuan Sauce is a hot and spicy sauce that originated in Sichuan province in southwest China. It has a complex and bold combination of flavors, with a nice balance of spiciness and savory flavor to it.
There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise. All culinary students must become very comfortable with these three mother sauces.
These are béchamel, velouté, and espagnole, tomate, and hollandaise. Today, this list is widely accepted. Each sauce is comprised of the same formula: a liquid, a thickener, and seasoning, per Unilever. In four of the mother sauces, the thickening agent is a roux.
Tomato ketchup doesnt need much of an introduction seeing as it is considered the most popular dipping sauce around the world.
Hoisin is a thick, dark, sweet-savory Chinese condiment. “I would call it the ketchup of Chinese cuisine because it's used as an ingredient but also as a finishing sauce and condiment,” Liu Spellman says. “Hoisin sauce looks like dark brown ketchup but not as viscous; it's thicker and pastier.
By mixing three basic sauce ingredients together, this highly concentrated stir fry sauce was born. All you need for bold flavor is soy sauce, sesame oil, and corn starch. Full amounts and instructions can be found in the recipe card, but keep reading this post for important tips and tricks.
The most praised Four Great Traditions in Chinese cuisine are Chuan, Lu, Yue, and Huaiyang, representing cuisines of West, North, South, and East China, respectively.
Béchamel Sauce
Béchamel is the mother sauce most cooks learn first: A simple white roux of flour and butter, whisked with milk or cream, then simmered until thickened.
The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.
Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes.
Daughter Sauces from Hollandaise
Maltese sauce has orange zest and blood orange juice. Noisette sauce throws in browned butter to the hollandaise. Bearnaise sauce includes vinegar, shallots, tarragon and chervil. Choron sauce is Bearnaise minus tarragon and chervil, but with added pureed tomato.
McDonald's is finally bringing the incredibly hyped Szechuan sauce to Australia and we couldn't be any more excited. Aussies have been hard done by in the sauce department, with the unicorn of all sauces having never been released in Australia.
While the full recipe is unknown, the classic Szechuan sauce is basically a teriyaki-based condiment and does not include the Szechuan pepper (it was banned from imports until 2005).
Szechuan sauce is a very well balanced dipping sauce. It carries sweet and savory flavors with loads of heat there. Someone described it as having your sweet-and-sour chicken all mixed up with soy sauce and extra heat?.