Welcome to the Celtnet Sauce Recipes Home Page

Welcome to Celtnet's Sauce Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the sauce recipes (or recipes where a sauce is one of the main products of the cooking process) added to this site. Some kind of liquid accompaniment to a dish or a stew has been a part of cooking for millennia. But it was in Rome during the Roman period where the modern concept of a 'sauce' evolved. Liquids from roasing or stewing were separated from the dish, treated with a thickening agent (often ground rice or butter) before being served as an accompaniment to the dish. Subsquently, in France during the Middle Ages special sauces were constructed specifically to accompany a meal. These form the basis for all the classic sauces today. Which is not to say that sauces were not developed elsewhere, after all the term 'curry' is derived from the Indian for 'gravy' and many Asian dishes are served in a thickened sauce. But in both these cases the sauce is integral to the dish and not something that can be separated from it and served elsewhere. Here I have attempted to bring together all the classic sauces and as many new and different sauces from all across the world as possible. Enjoy...

Alphabetical list of sauce recipes follow (limited to 100 recipes per page). There are 1177 recipes in total:


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20-minute Icing
     Origin: American
Annatto Oil
     Origin: South America
Baklazhan Pkhali
(Aubergine Pkhali)
     Origin: Georgia
A dauce egre
(Fish in Sweet and Sour Sauce)
     Origin: English
Aper ita conditur
(Roast Pork in Celery Seed Sauce)
     Origin: Roman
Balsamic Reduction
     Origin: Fusion
A1 Sauce
     Origin: American
Apfelkraut
(Home-made Apple Syrup)
     Origin: German
Baltic German Beet Relish
     Origin: German
Acapulco Chicken Pizza
     Origin: American
Apple and Mayonnaise Sauce
     Origin: British
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Achar
     Origin: Guyana
Apple and Quince Sauce
     Origin: British
Barbecue Beef Stew
     Origin: American
Adobo Sauce
     Origin: Mexico
Apple Butter
     Origin: American
Barbecue Brisket
     Origin: American
African Hot Sauce
     Origin: sub-Saharan Africa
Apple Sauce
     Origin: American
Barbecue Chicken
     Origin: American
Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy)
     Origin: France
Apple Sauce II
     Origin: British
Barbecue Fish Marinade
     Origin: American
Akume with Ademe Sauce
     Origin: Togo
Apple-smoked Barbecue Ribs
     Origin: American
Barbecue Pork Roast
     Origin: American
Alfredo Sauce
     Origin: Italian
Aromatic Lamb
     Origin: Mediterranean
Barbecue Sauce
     Origin: American
Algerian Escabeche
     Origin: Algeria
Arrabiata Pasta Sauce
     Origin: Italian
Barbecue Steak
     Origin: American
Algerian Roast Pepper Sauce
     Origin: Algeria
Asparagus au Gratin
     Origin: British
Barbecued Baby Back Ribs
     Origin: British
Aliter Assaturas
(Another Sauce for Roast Meat)
     Origin: Roman
Asparagus in Egg Sauce
     Origin: British
Barbecued Beef Roast
     Origin: Australian
Aliter carduos
(Artichokes with Herbs)
     Origin: Roman
Asparagus in Orange Sauce
     Origin: Spanish
Barbecued Halibut with Oriental Sauce
     Origin: Fusion
Aliter carduos elixos
(Artichokes with Spiced Sauce)
     Origin: Roman
Asperges Marinées à la Niçoise
(Asparagus in Garlic, Lemon and Herbs)
     Origin: France
Barbecued Leek and Sweet Pepper
     Origin: American
Aliter Caroetas
(Carrots with Cumin Sauce)
     Origin: Roman
Atchar
     Origin: Southern Africa
Barbecued Pork Strips
     Origin: American
Aliter in cervum assum iura ferventia
(Plum Sauce for Venison)
     Origin: Roman
Aurore
     Origin: British
Barbie Sauce
     Origin: Australia
Aliter in grue vel in anate vel in pullo
(Roast Duck with Damson Sauce)
     Origin: Roman
Austro-Asian Roast Chicken
     Origin: Australia
Basic Sugar Syrup
     Origin: British
Aliter porros
(Boiled Leeks in Cabbage Leaf Salad)
     Origin: Roman
Avgolemno
(Egg and Lemon Sauce)
     Origin: Greece
Basic White Sauce
     Origin: British
Aliter porros II
(Salad of Leeks Boiled with Juniper)
     Origin: Roman
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Basil Pesto
     Origin: British
Aliter porros III
(Salad of Leeks with Broad Beans)
     Origin: Roman
Béarnaise Sauce
     Origin: France
Basturma II
(Georgian Pomegranate Marinated Grilled Lamb)
     Origin: Ukraine
Alkovendressing
     Origin: German
Béarnaise Sauce
     Origin: France
Bavarian Veal
     Origin: German
Alligator in Sauce Piquante
     Origin: Cajun
Béchamel
     Origin: British
Bayou Bread Pudding with Hot Rum Sauce
     Origin: Cajun
Almond Curd
     Origin: British
Béchamel Sauce
     Origin: France
Bayou Smoky Creole Mustard Sauce
     Origin: Louisiana
Almond Mylk
(Almond Milk)
     Origin: English
Baby Carrots and Onions in Cream
     Origin: Ireland
Beans and Groundnut Relish
     Origin: Zanzibar
Almond Sauce
(Apple Sauce)
     Origin: British
Bacon Sauce
     Origin: British
Beef and Mange-tout
     Origin: China
Aloco
     Origin: Cote dIvoire
Bacwn Berw a Saws Persli
(Boiled Bacon and Parsley Sauce)
     Origin: Welsh
Beef Rouladen
(Beef Rolls)
     Origin: Germany
Aloha Seafood Dish
     Origin: Hawaiian
Bagna Caôda
(Anchovy Dipping Sauce)
     Origin: Piedmont
Beef Schnitzel with Spinach
     Origin: Germany
Alter Haedinam Sive Agninam Excaldatam
(Steamed Lamb)
     Origin: Roman
Baked Cod and Egg Sauce
     Origin: Scottish
Beef Strips in a Whisky Sauce
     Origin: Scotland
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves
     Origin: British
Beer Barbecue Sauce
     Origin: American
Ambelofassoula Salata
(String Bean Salad)
     Origin: Greece
Baked Parsnips Irish Style
     Origin: Ireland
Bein des Lamms in der würzigen Suppe mit Frischgemüse und Kartoffeln
(Leg of Lamb in Spicy Broth with Fresh Vegetables and Potatoes)
     Origin: Germany
Ameijoas na Cataplana
(Steamed Clams and Sausage in Tomato Sauce)
     Origin: Portugal
Baked Red Snapper
     Origin: Australia
Belgian Beef
     Origin: British
An Excellent Sauce for Fish
     Origin: British
Baked Salsify
     Origin: British
Anchovy Sauce
     Origin: British
Baked Snapper
     Origin: Bahamas

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Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.


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