Yummy?. sauce! We all are fond with the word sauce. Having sauce with some boring dish can make us love and drool over that dish. Some of us eat sauce with food like Italian, Chinese, etc. while some of us have the habit of eating sauce with every dish that also includes roti, idli, dosa, etc. Sometimes sauce becomes the main attraction of taste as it sometimes changes the whole taste of food. We all have habit to ask for sauce bottle or packets in the restaurants and cafes. But we all are not fond of same sauce we all love different types of sauce as the chefs have introduced us from varieties of taste having different properties like some are spicy, some are sweet and some are sour. So, let?s have a look at different types of sauces Steak sauce: Steak sauce is a dark brown sauce commonly served as a condiment for beef in the United States. In Britain steak sauce is known as brown sauce. Steak sauce is made from tomato, vinegar, species and raisins. The three brands in united states that offers best steak sauce are Lea & Perrins, Heinz 57 and A1 steak sauce. The taste of this sauce is tart or sweet which is similar to Worcestershire sauce. Various small brands also offer steak sauce which are mostly similar in taste like A1 steak sauce and Lea & Perrins. The Heinz 57 offer some unique taste in steak sauce which also includes the taste of ketchup. Bechamel sauce: Do you know who invented this sauce? Yes, Marquis de Bechamel the chef of king louis XIV Milk is used in bechamel sauce and white roux is used for thickening. It also has the equal measure of flour and butter. Velout? sauce: this sauce can be made from veg or meat and is thickened using the blond roux. As we all know that sauces and soups are interlinked to each other. This sauce was introduced to accompany with certain dishes. Espagnole sauce: Espagnole word means Spanish in French. It is made from tomato puree and brown stock seasoning with mire-poix. This sauce is thickened with the help of brown roux. Tomato sauce: This sauce has been the most favorite for all of us. This sauce is made with tomato puree, tomato concasse and seasonings. The French tomato sauce is thickened with the help of roux. While the other versions of tomato sauce do not contain roux. Hollandaise sauce: This sauce is made from egg yolks and butter. The word Hollandaise in French means ?Dutch style?. This sauce is the best example for the warm emulsified sauce. This sauce is served as a topping on the dish in less quantity as it is heavy for stomach. But there are also some derivatives of hollandaise sauce so let?s understand them. Maltaise: it is an orange sauce which is made from hollandaise sauce, juice of blood oranges, blanched julienne of orange zest. This sauce was made to accompany vegetables. Mousseline: it is a cream sauce made from hollandaise, whipped double cream. And is used for fish, chicken sweetbreads and vegetables. Do you know why sauce is served with the food? No, let me tell you. The major reason to serve sauce with the food is to provide moistness to food. The other reason to serve sauce is that it provides contrasting color onto a plate, so that appearance of the dish is enhanced.