Sauce Cook

Sauce, gravy, salsa, dressing

Just sauce, gravy, dressing and salsa

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Welcome to the Sauce Cook! No food here. Just sauces, gravy, dressings and salsa.

There are literally thousands of websites for food recipes, and many of them are very good. I have learned to make many dishes from those sites, and how to select the right vine and so on. But most food sites fails to provide the information you need to make perfect gravy to the steak, sauce to the fish, dressing to the salad and salsa to the tacos.

A good sauce or gravy will complement your food, and many dishes get their character from the sauce, for instance a dill sauce for cooked veal or lamb.

In some dishes the sauce *is* the food, and off cause then it got all the attention, but when you serve the perfect prepared meat or fish, you do not want to spoil it with a bad sauce or gravy either!

To make good sauce is *always* important!

Here on Sauce Cook you will get the knowledge to sometimes choose *not* to make any sauce. A pot cooked roast can provide good broth that many will use as the basis for the sauce, but often it’s best when you only serve the natural juices that you collect.

While many sauces are just a product of throwing ingredients together by following simple recipes, making great sauces requires more patience and the curiosity to sample taste and make adjustments.
The Sauce Cook shows you how a couple of simple basic sauces, like white sauce (béchamel) and brown sauce, makes you a master of a variety of sauces to complement almost any food.

A good recipe is of course important, but not always enough. All our sauce recipes are accompanied with essential advices to guarantee success.

For instance a brown sauce recipe is just wheat flour, butter and some kind of stock or broth. The Sauce Cook tells you for instance exactly…

It is easier to get real taste on the sauce when the broth is concentrated. Boil in (reduce) the broth if it is too weak. Reduction removes some of the water, and leaves the tasty concentrate back.

The roast cooked in a pot or other container, can provide good broth that many will use as the basis for the sauce, but remember that sometimes it’s best when you only serve juices as they are.

You can use vegetable mixture instead of – or together with – the juices from the cooking. Whether it is fried or cooked, meat and fish can be served with chopped vegetables as they are or with oil, cold or heated or gently fried. For example onion, paprika, parsley and tomato make a good mixture. To fish radish and tomatoes can be just right.
Often sauces are thought about as to be hot, but many famous and delicious sauces are served cold. Many of these are easy to make with sour cream as a base. Flavorings such as mustard, tomato puree and seasons vegetables goes with sour crème, and also other sauces like readymade mayonnaise can be ingredients of your own compositions.