Culinary Textbook: How To Prepare White And Butter Sauces

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The good sauce, prepared really professionally and with rich taste and aroma, is really a little miracle. He can turn the eggs on his eyes into a real holiday, and the boring piece of chicken into something truly extraordinary.

Butter sauces in small quantities are suitable for special occasions, and thickened sauces based on flour (white sauce, egg sauce, parsley sauce, cheese sauce) are suitable for everyday eating. It is best for inexperienced cooks to start with sauces based on flour. They do not cross, are easily reheated and have excellent taste.

Suitable ingredients

As always, the taste is due to quality products. Real broths from different products with a rich aroma are much better than those sold in cubes in stores. Slightly salted fresh butter gives a much better flavor than even the highest quality margarine. Fresh green spices are more suitable than dried ones, etc.

How to combine

Once you understand the principle of making sauces, you do not need to strictly adhere to the classic recipes. You can take a flour-based sauce, mix it with a little butter sauce and make a hybrid known as batard sauce. It combines the richness of the oil emulsion with the stability of the flour base. Milk can be replaced with broth and vice versa, and it is best if you use the juices of cooked meat or fish. You can add wine or liqueur, green spices or some other type of flavoring. And a practical tip - do not overdo it with spices.

How to make white sauce

To make a good sauce, you need to get the necessary consistency - here the thickening is the most important. It is achieved in three main ways:

1. Reduction - this is when you cook finely chopped onions and tomatoes for tomato sauce or cream and mustard in the pan where you fried pork until the mixture looks like syrup;

2. Stuffing - this is a sauce composed of equal parts fat and flour. When the fat is melted in the hot liquid, the flour is distributed evenly. The most commonly used stuffing is light - with it the flour is fried for a very short time in butter. If you want to get a brown sauce, fry the flour until browned;

3. Oil stuffing - here the vegetable oil is replaced with butter. The flour is added to the softened butter until a thick paste is obtained. Add pieces of pasta to the hot liquid until you get the required consistency. In this way, rare sauces, soups or stews are repaired.

Preservation of sauces

To prevent the sauce from crusting, cover the dish with cellophane (so that it does not touch the surface of the sauce) or wet a little parchment paper and place it on its surface. Before serving, remove the coating and heat the sauce.

Reheating

Flour-based sauces can be reheated in a microwave oven (stir once or twice) or over a direct fire. Oil emulsions are more difficult to reheat - the oil tends to separate. It is best to keep warm in a water bath, stirring often. They are already served warm, so it is best to keep them over a pot of hot water (but not boiling).

Freezing

Flour-based sauces do not tolerate freezing - they become lumps and dilute. But their consistency can be restored if you beat them over a fire until they boil.

Butter sauce

This is the most spectacular of the professionally made sauces and is much easier to prepare than you might think. Just keep in mind that while the sauce consists mainly of liquid, you can boil it and break it at the same time. But when the oil begins to predominate over the liquid, you need to reduce the heat.

Smooth sauce

The smooth sauce is made with broth instead of milk, like béchamel. Beef, chicken or pale meat broth are white broths, unlike brown broth made from beef.