Fry Sauce Recipe - The Cookie Rookie (2024)

FAQs

What are the ingredients used in sauces? ›

The main ingredients used in sauce making are, flour or thickening agent, fat, liquid and flavourings. Generally, a soft flour with a low gluten content is used, for example plain flour and cornflour. When flour is mixed with a liquid and heated in a sauce the mixture will thicken.

Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.

There are three sauces we make VERY frequently when catering and running events: Veloute, Bechamel, and Hollandaise. All culinary students must become very comfortable with these three mother sauces.

Kewpie Mayo

Because it's made with egg yolks instead of whole eggs, it is creamier and richer than other brands of the egg-based condiment. It also has a light sweetness that sets it apart from other mayonnaise.

Vinegar is your move. It's a popular dipping sauce for French fries in the UK. Most folks use malt vinegar or white vinegar.

fry sauce is always a good choice. Mayonnaise, spicy brown mustard and honey. Hot sauce and honey. Sriracha and ketchup.

Bechamel – a milk based sauce that is thickened with a roux (clarified butter and flour). This sauce is named after its creator Louis XIV's steward, Louis de Béchamel. Considered the king of all sauces, and often called a cream sauce because of its consistency, this sauce is most often used in all types of dishes.

Cornstarch is the foundation of Chinese cooking and this magical pantry ingredient is commonly used to thicken soups, stews and sauces. It's also the primary ingredient in making a slurry to coat the meat. Chen says cornstarch helps the meat retain moisture while it cooks, thus yielding a silkier texture.

Aromatic ingredients like garlic, ginger, green onions, chilies and spices. These ingredients are typically added to the oil first to infuse it with flavor. You won't need much; a few teaspoons to a tablespoon of total aromatic ingredients per person adds a serious amount of flavor.

Pesto is great on rice. Grated cheese is great on rice, as is sweet chilli sauce or mango chutney. Also, oyster sauce, teriyaki sauce or hoisin sauce. Try egg fried rice (good with bacon in it too), rice with satay chicken, rice in a burrito with refried beans and salsa.

What are the 3 important ingredients used in most sauces? ›

Three Basic Ingredients in Most Sauces:

1. The liquid used to prepare the sauce, 2. The thickening agent, and 3. Other flavorings and seasonings.

Sauce is made by concentrating juice and during the process; salt, sugar, vinegar, spices, preservatives, onion etc. are added to the extent that the mixture contains not less than 12% tomato solids and 28% total solids. Sauce is passed through sieve to remove fibrous and other materials.

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.