Cheddar sauce Cheddar sauce Cheddar sauce, cheddar cheese sauce, or cheese sauce is a traditional sauce used in English cooking. The sauce is based upon white sauce, which is known as one of the 'mother sauces', and cheddar cheese. It could be seen as an English equivalent of the French Mornay sauce (itself a variant of Béchamel sauce traditionally mixed with half Gruyère and half Parmesan). The sauce is made by adding an amount of cheddar cheese to white sauce and then spiced using English mustard, Worcestershire sauce and pepper among other ingredients. It can be purchased both as a ready to
Tomato sauce can stand on its own or it can also be paired with ingredients such as Italian sausage, clams, bacon cubes, tuna, meatballs or vegetables, for a more lively pasta dish. Tomato-garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, "alla pizzaiola" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato