Other Sauces

DERIVATIVES


  • Tomato Sauce (Tomato based often with garlic and onion or shallots. This versatile sauce can be comeplemented with many kinds of vegatbles, meats and spices)
  • Hollandaise (Emulsion of butter and lemon juice or vingar using eggs as the emulsion agent. Often seasoned with salt and a little white pepper)
  • Mayonnaise (Emulsion of oil, salt and vinegar or lemon juice. Egg yolks are used at the emulsifier here. Sometimes complemented with a mustard.)

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