If you’re a cooking enthusiast, you’re probably already familiar with the five French “mother” sauces ( bechamel, velouté, espagnol, tomato and hollandaise). It supposedly serves as the base for innumerable other sauces. While we can’t ignore the contributions the French have made to the culinary arts, there are so many other types of sauces from around the world you can add to your cooking repertoire.
If you’re a beginner in the kitchen or if you’re just collecting new recipes, here are four more sauces you should master:
Sweet and sour
Sweet and sour sauce is an indispensable part of Chinese and Filipino cooking. Think about it. What would sweet and sour pork and lumpia be without it? The ingredients are basic items you most likely already have in your pantry, like ketchup, sugar and vinegar. The best part of this recipe (aside from how quick and easy it is to make) is that you can use it on whatever dish your heart desires.
If you’re cooking steak or other grilled proteins but feel like gravy might be a bit too rich, chimichurri is what you should make. This South American sauce, mostly made with fresh greens, will give whatever you have on the grill a dose of freshness. While traditionally made with cilantro (which some people don’t love), you can easily switch it with parsley.
Aside from soy sauce, the most famous Japanese sauce is teriyaki. Teriyaki tastes delicious with anything—from vegetables to red meats and seafood. This specific recipe doesn’t utilize a cornstarch base, and takes a more traditional approach to the sauce. Make sure to stock up on mirin though, because it’ll be one of your favorite ingredients after making this sauce.
Some things are better made from scratch, and homemade barbecue sauce is a prime example. While many of us are used to the sweet, Filipino-style barbecue sauce, this recipe follows the more traditional all-American route. All you need for this recipe is ketchup, some vinegar, sugar and molasses and your ribs or roast is good to go.