Cold Sauces are usually based on mayonnaise or vinaigrette, and they too have many variations.

 

The classical repertoire was gradu­ally increased by sauces from other countries being introduced ( Cumberland , Albert, reform, and Cambridge sauces, sauce a la russe, a I'italienne, a la polonaise, etc.). 

 

Cold sauces are prepared seasoned liquids, either cooked and cooled or cold blended ingredients that are 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 Cold Sauce recipes come presented by Cooks Reference.