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How-To

A guide to essential sauces, savory and sweet

Fine Cooking Issue 38

Over the years in the Fine Cooking test  kitchens, we’ve been introduced to a whole repertoire of modern sauce recipes. From chunky, ­vibrant salsa to smooth, rich beurre blanc, most can be made in short order, few require any fancy ingredients, and each one can easily be adapted to complement a particular meal or appetite. What follows are our favorite and most frequently used sauces—the ones that we make at home regularly and serve with all sorts of foods.

Savory sauces

Classic Vinaigrette
Tomato Salsa
Creamy Mayonnaise
Basic Basil Pesto
Tapenade
Classic Marinara
Classic Beurre Blanc
Onion Coulis
Ginger-Soy Dipping Sauce

Dessert sauces

Crème Anglaise
Classic Caramel Sauce
Bittersweet Chocolate Sauce
Raspberry Coulis

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