Picada is a Catalan and Valencian specialty sauce consisting of almonds or other nuts, bread, and liquids such as water or different broths. Some cooks like to add cinnamon, cumin, chocolate, saffron, or garlic in order to improve the flavors even further.
The sauce is traditionally used as a thickening agent when added to other sauces, or as a seasoning for various meat, fish, and vegetable dishes.
MAIN INGREDIENTS
Mint sauce is a traditional sauce originating from the United Kingdom. The sauce is usually made with a combination of mint, wine vinegar, boiling water, a pinch of sugar, and a pinch of salt. The mint leaves are sprinkled with salt, chopped, mixed with sugar, and stirred in boiling water.
Once cooled, vinegar is stirred into the mix, and the sauce is then seasoned to taste. However, there are a few other variations apart from this traditional version, and some mint sauces may include other ingredients such as raspberries and lime juice.
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Salsa española is a traditional Sauce originating from Spain. It is usually made with a combination of onions, carrots, flour, olive oil, water, salt, and dry sherry or dry white wine. The ingredients are cooked until the sauce is slightly thickened.
It is then cooled and processed until smooth. This sauce is most commonly used for meat dishes, vegetable dishes, and for making stuffed peppers. It is also a crucial element of the traditional dish known as patatas a la importancia.
MAIN INGREDIENTS
Danish rémoulade is a popular condiment in Denmark, often used as a topping for open sandwiches, especially those featuring roast beef, and as a dip for fried foods like fish and chips.
It's somewhat similar to French rémoulade (with which it also shares the name), but has a distinct flavor profile due to its unique ingredients. Danish rémoulade is typically made from a base of mayonnaise, enhanced with mustard, sugar, and finely chopped pickles, which give it a tangy and slightly sweet flavor.
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Lobster sauce is a sauce used in American-Chinese and Canadian-Chinese cuisine. It is characterized by a mild flavor and a base of meat stock instead of soy sauce. The sauce has many variations, but it usually contains garlic, ginger, chicken stock, eggs, starch, green onions, and fermented beans, while some recipes add soy sauce and pork mince to the combination.
Despite the name, the sauce doesn't contain any lobster as it's a derivation of the dish known as shrimp with lobster sauce, which was invented in North America by Chinese cooks who were inspired by the Cantonese method of preparing lobster, but due to the fact that lobster was too expensive, they opted for shrimps instead.
MAIN INGREDIENTS
Steak sauce is an American sauce characterized by its dark brown or orange color. It is usually made with tomatoes, vinegar, raisins, and various spices. The sauce has a slightly sweet, tart, and spicy flavor. With such variable ingredients, there are quite a few varieties of this sauce, which is considered to be the best condiment for succulent beef steaks.
MAIN INGREDIENTS
Bread sauce is a traditional sauce dating back to medieval times. The sauce is usually made with a combination of onions, milk, butter, coarse breadcrumbs made from stale bread, and seasonings such as salt, pepper, nutmeg, cloves, and bay leaves.
The onions is studded with cloves and boiled in milk with the seasonings. The mixture is taken off the heat and left in a warm place in order for the milk to infuse with the flavors for a few hours. The breadcrumbs and butter are mixed with the milk, and the mixture is heated until the sauce thickens.
The onions and spices are removed from the sauce, and it’s then served warm or cold, typically as an accompaniment to roasted meat such as chicken and turkey.
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MAIN INGREDIENTS
Marie Rose sauce is a British sauce that's usually made with a combination of mayonnaise, lemon juice, black pepper, tomatoes, and Worcestershire sauce. There's also a much simpler version consisting only of ketchup and mayonnaise, and it's popular in Ireland, where it's often called burger sauce.
The sauce is traditionally used as an accompaniment to seafood, especially prawns. It was invented in 1960 by Fanny Cradock, a British cook.
Serve with
MOST ICONIC Marie Rose Sauce
Bagnet verd is an Italian green sauce that dates back to the Middle Ages. Originating from Piedmont, the sauce is prepared with a combination of parsley, garlic, anchovies, egg yolks, bread, olive oil, and vinegar. The anchovies and garlic are finely chopped, the egg yolk is crushed, the bread is soaked in vinegar, and all of these are then combined with salt, pepper, and the remaining ingredients until the sauce develops a creamy consistency.
For an even stronger-tasting sauce, capers are sometimes added to the mix. Bagnet verd is traditionally used with boiled meat or grilled Tomino chese.
MAIN INGREDIENTS
Gribiche is a French sauce (one of Escoffier's mother sauce versions) and a flavorful, tangy accompaniment to charcuterie, fish, and boiled meat dishes. The uniqueness of gribiche comes from the fact that hard-boiled yolks are used to thicken it, binding together the oil and vinegar into a creamy base to which tarragon, egg whites, cornichons, and capers are usually added.
After the sauce is cooled, it is recommended to pair it with asparagus, potatoes, and early spring vegetables.
Serve with
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