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post #1 of 9
Thread Starter 

What are the primary sauces on a contemporary menu? and What restaurants still use these sauces?

post #2 of 9

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.

HTH"s

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post #3 of 9

Bechamel (White Sauce)

Tomato Sauce

Hollandaise

Mayonnaise

Brown Sauce

 

You can make most any sauce by varying those sauces. I think most restaurants use at least some of those sauces, if not all of them.

post #4 of 9

Queso Sauce, Bar B Que sauce, Tomato sauce, Tar Tar sauce,   that'  nice~~

post #5 of 9

just to old to be doing someones homework for free ;>O      biggrin.gif

 

did i mention chimichurri sauce?

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #6 of 9

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.

post #7 of 9

So what grade did we get? rolleyes.gif

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post #8 of 9

at least im not the only fool who bothered to look into a post titled "???"

post #9 of 9

Here in Sweden, the most commonly used sauces on contemporary restaurant menus are:

 

-Red wine reduction

-Bearnaise

-Hollandaise

-Aioli

-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

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