Hot sauces , which are by far the more numerous, are subdivided into brown sauces and white sauces. The great, or basic, brown sauces, from which many others are derived, are espagnole, demi- glace, and tomato sauces. The basic white sauces are bechamel and veloute, and they too have innumerable derivatives. Hot sauces are hot cooked seasoned liquids either served with, or used in the cooking of, a dish. The word comes from the Latin salsus (salted), since salt has always been the ba­sic condiment. The function of a sauce is to add a flavour to a dish that is compati­ble with the ingredients.

 

These tested Hot Sauce recipes come presented by Cooks Reference.