What are the primary sauces on a contemporary menu? and What restaurants still use these sauces?
I'm not a savory chef but down here in the South.
Most all the sauces primarily used are; Queso Sauce, Bar B Que sauce, Tomato sauce, Tar Tar sauce, Sweet & Sour
sauce, White or Brown gravy, Soy sauce and worcestershire sp? sauce.
is this a trick question?
You're a student... so you know about your classic mother sauces, I am assuming.
And... you're a human being, so you know that your question is so broad as to be unanswerable. What is used in a contemporary french restaurant is not what is used in an Indian restaurant is not what is used in a Greek restaurant is not what is used in blahblahblah.
Here in Sweden, the most commonly used sauces on contemporary restaurant menus are:
-Red wine reduction
-Hovmästarsås (dill, mustard, vinegar, oil, sometimes some other additions. Served with salmon.)
-Skagenröra (mayonnaise-based sauce with prawns, dill, lemon and various other optional additions)
-Standard tomato sauce
-Clarified butter as a sauce for fish and a couple of other traditional dishes