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Other Sauces
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Published 2025
As usual, not everything fits into one package. Beyond the five major sauce families, a number of other preparations don’t follow these basic patterns. We encounter these later in the chapter.
These other preparations include these groups:
- Simple and compound butters, including simple browned butter as well as butter combined with flavorings.
- Pan gravies, or sauces made with the pan drippings of the meat or poultry they are served with.
- Miscellaneous hot sauces, which are not made like any of the five basic sauces. These include such items as raisin sauce (for ham) and sour cream sauce.
- Miscellaneous cold sauces include not only sauces for meats, like Cumberland sauce and horseradish sauce, but also vinaigrettes, mayonnaise, and their variations, covered in Chapter 22.