Basic Dessert Sauces List – Standard Recipe Card – Hotels | Chefs

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Dessert Sauces List with a recipe card  for chefs

Dessert sauces are the perfect finishing touch to any dessert. They come in a variety of flavors and textures, from rich chocolate to tangy fruit compotes. A drizzle of sauce can elevate a simple dessert like ice cream or cake into a decadent treat.

One popular dessert sauce is caramel sauce, made by cooking sugar until it turns into a rich, golden syrup. This sauce is perfect for drizzling over ice cream or using as a dip for sliced apples. Another classic sauce is chocolate ganache, made by melting chocolate and heavy cream together. This luxurious sauce can be used to top cakes, brownies, or even as a filling for truffles.

Fruit sauces are a lighter option, perfect for topping pancakes or waffles. Berry compote is a popular choice, made by cooking down fresh or frozen berries with sugar and water. This sauce can be served warm or chilled and is a great way to use up any leftover fruit.

1. Orange Sauce – Standard Dessert Sauces

Standard Dessert Sauces Orange Sauce

Method:

Reduce orange juice with sugar and liquid glucose, thicken with cornflour, and add Grand Marnier.

Keep the sauce refrigerated and use it as required.
   Ingredients for 2 Kgs of Orange Sauce
DescriptionQtyUnit
Orange juice0.75LITRE
Liquid glucose0.1KG
Cornflour0.025KG
Sugar0.15KG
Grand Marnier0.03LITRE

2. Fruit Tarts – Standard Dessert Sauces

Standard Dessert Sauces Fruit Tarts

Method:

Line the tart shells with melted chocolate.

Mix the pastry cream with the whipped cream and fill in the tart shell.

Arrange the fruits on top of the pastry cream and then glaze it with the cold gel.

   Ingredients for 1.8 Kg Fruit Tarts
DescriptionQtyUnit
Tart shells (Refer Sweet Paste)0.6Kg
Chocolate0.1kg
Pastry cream(see Basic recipe)0.25kg
Gooseberries0.3kg
Grapes0.2kg
Cold Gel0.1kg
Whipped cream0.25kg

3. Fruit Compote – Standard Dessert Sauces

Standard Dessert Sauces Fruit Compote

Method:

Chop figs, dates, dried pineapple, dried papaya and almonds.

Toss in butter and add the castor sugar.

Add fresh fruits and finish with Kahlua.

You could also cook this until syrupy like consistency.

   Ingredients for  680 gms Fruit Compote
DescriptionQtyUnit
Figs0.03KG
Dates0.02KG
Raisins0.02KG
Dried papaya0.02KG
Dried pineapple0.02KG
Black currant0.02KG
Kahlua0.04KG
Almonds0.02KG
Diced fresh fruits0.4KG
Butter0.04KG
Castor sugar0.05KG

4. Crème Anglaise Sauce – Standard Dessert Sauces

Standard Dessert Sauces Creme Anglaise Sauce

Method:

Boil milk with half the sugar and scrapings of vanilla pod.

Whisk the egg yolks with remaining sugar and add few tablespoons of boiled milk to the yolk and mix it well.

Add the yolk mixture to the milk and keep stirring the sauce over the fire until it coats the back of the spoon.

Keep the sauce refrigerated and use as required.

   Ingredients for 2 Kgs Crème Anglaise Sauce
DescriptionQtyUnit
Milk0.5LITRE
Eggs Yolks0.1KG
Sugar0.15KG
Vanilla Pod0.01KG

5. Coffee Caramel Sauce – Standard Dessert Sauces

Standard Dessert Sauces Coffee Caramel Sauce

Method:

Boil the sugar, glucose, and water till light caramel forms.

Simultaneously boil the cream and add the coffee, add to the first mixture.

Blend in chilled butter into the sauce and use it as required.

   Ingredients for 2 Kgs Coffee Caramel Sauce
DescriptionQtyUnit
Sugar0.3KG
Glucose0.01KG
Nescafe0.005KG
Cream0.125LITRE
Water0.04LITRE
Salted butter0.025KG

6. Chocolate Sauce – Standard Dessert Sauces

Standard Dessert Sauces Chocolate Sauce

Method:

Boil water sugar and cocoa powder, and thicken with cornflour.

Add in melted chocolate.

Adjust consistency with milk.

   Ingredients for 2 Kgs Chocolate Sauce
DescriptionQtyUnit
Water2.5KG
Chocolate0.5KG
Sugar1KG
Cornflour0.1KG
Cocoa powder0.15KG
Milk0.1LITRE

7. Chocolate Glaze – Standard Dessert Sauces

Standard Dessert Sauces Chocolate Glaze

Method:

Soak the gelatine in half of the water.

Bring sugar liquid glucose and cream to a boil.

Make a slurry of cocoa powder with remaining water and add to the above mixture.

Remove from the fire and add soaked gelatine.

When tepid use it for finishing the top of cakes.

It is poured over the cakes just like a truffle.

   Ingredients for 2 Kgs Chocolate Glaze
DescriptionQtyUnit
Water0.1KG
Castor sugar0.15KG
Liquid glucose0.02KG
Cream0.1LITRE
Cocoa powder0.05KG
Gelatine0.003KG

8. Caramel Sauce – Standard Dessert Sauces

Standard Dessert Sauces Caramel Sauce

Method:

Mix sugar water and lemon juice and cook the sugar until it reaches a caramelized color.

Once done take it off the fire and add fresh cream.

Keep the mixture back on fire to dissolve the sugar.

Chill and use as required.
   Ingredients for 2 Kgs Caramel Sauce
DescriptionQtyUnit
Sugar1KG
Water0.25LITRE
Lemon Juice0.02KG
Cooking Cream0.75KG

9. Butterscotch Sauce – Standard Dessert Sauces

Standard Dessert Sauces Butterscotch Sauce

Chill and use as required.

Method:

Mix sugar and water and cook the sugar until it reaches a caramelized color.

Once done take it off the fire and add fresh cream.

Keep the mixture back on fire to dissolve the sugar.

Remove from the fire and blend in chilled butter.

Chill and use as required. 
   Ingredients for 2 Kgs of Butterscotch Sauce
DescriptionQtyUnit
Sugar0.4KG
Water0.4LITRE
Butter0.1KG
Cooking Cream0.6KG

10. Berry Coulis – Standard Dessert Sauces

Standard Dessert Sauces Berry Coulis

Method:

Combine berries with sugar and cook until they soften.

Add cornflour made into a slurry with a few tablespoons of water and add.

Cook till the sauce thickens.

Store refrigerated.

   Ingredients for 2 Kgs Berry Coulis
DescriptionQtyUnit
Any berry( raspberry, Blueberry, etc)1KG
Sugar0.5KG
Cornflour0.05KG
No matter what your dessert preference may be, there is a sauce out there to suit your taste. So next time you're looking to add a little something extra to your dessert, try drizzling on a delicious sauce.

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