Caesar dressing is a derivative of mayonnaise. Either of the two big emulsion sauces, mayo or Hollandaise, has a similar process to Caesar dressing.
Examples are: milk, mayonnaise, butter, sauces, creams.
i know about mayonnaise....
The modern sauces are the four classical sauces plus mayonnaise, making it Brown Sauce, Veloute, Tomato Sauce, and Bechamel (plus mayo, of course). Careme came up with the classic four in the 1800s and Escoffier and the mayo in the first couple decades of the 1900s. There are purists who discount the mayo. The majority accept 5 mother sauces, including 99% of the French chefs.
Three.
A turkey sandwich with mayonnaise should be eaten within three hours if not kept cool. Mayonnaise has a tendency to spoil rather quickly at room temperature.
* Bechamel sauce(White Sauce) * Espagnol Sauce(Brown Sauce) * veloutes Sauce * Tomato Sauce * Mayonnaise Sauce * Hollandaise Sauce
All i know is one's pasta sauce
Type your answer here... White/Bechamel sauce Veloute Sauce Brown / Espagnol Sauce Emulsified Sauce (e.g. mayonnaise) Tomato Sauce. However not everyone regards the above sauces, also know as the grand or mother sauces, as satisfying the definition of a leading sauce. For some, not uninformed people, a leading sauce is a sauce derived from a mother or grand sauce.
A TABASCO large gift box contains five TABASCO pepper sauces and three TABASCO meat sauces. These are classic pepper sauce, green, chipotle, habanero, garlic, caribbean and steak sauces.
tartare, remoulade, thousand island dressing, aioli.
sourcream is better althought they are both not grey for you