With the five hot sauces we cover here, it’s not just hottest sauce in the world contention, it’s hottest sauce in the universe territory.
Béchamel sauce is probably the simplest of the mother sauces because it doesn't require making stock. If you have milk, flour, and butter you can make a very basic béchamel.
Hollandaise sauce is unlike the mother sauces we've mentioned so far, due to a thickening agent, plus flavorings. Hollandaise is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks.
This sauce resembles the traditional tomato sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few more steps to make.
It’s a classic for a reason: a hint of complexity from the brandy, a hit of creaminess from heavy cream, and a huge amount of freshly crushed peppercorns for a light floral spiciness.
If you haven’t had a coconut curry steak sauce before, please try it! Coconut curry sauce is amazing: warm and deep from the spices and shallot with a hit of umami from the fish sauce.
Super savory and completely moreish. It’s probably the easiest of the steak sauces to make and the prettiest too because of all the green.
From tangy barbecue to fiery Tabasco, Americans love their sauces.
SauceRemix is an open book with numerous video recipes for you to learn how to cook various sauces, get to know what meals they are suitable for and how to prepare these dishes.
With the help of our expert chef teachers, you'll discover the difference between flour-based, pan, emulsion, reduction and composite sauces, learning foolproof tips for culinary success.