2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Every housewife knows that a dish without sauce is like a stew without salt or fish without lemon. With this article I will take you into the world of fine cuisine and tell you a little about the types of sauces and their preparation. I have no doubt that most of you know the sauces mentioned below, but I will still try to keep you interested.
Probably often when you go to a restaurant, you ask yourself what gives such a divine taste and why the dish you try is so fragrant. Well, the answer to those questions lies in the sauces. They, like all other foods, have a serving label. They can be served on their own or as an addition to the dish. And if you are wondering what makes pasta such a popular dish - these are the sauces and different types of pesto. It is they who give this popularity to all types of pasta.
Sauces can also be used to flavor salads. In them, however, the sauce is called dressing. The dressings used in salads are also numerous. In addition to traditional oil, salt, vinegar and parsley, all kinds of fruit juices can be used to flavor salads, as well as mustard and often honey.
The first written evidence of sauces in Europe dates back to the Roman Empire. The word sauce itself contains Roman roots. Sause is a French word whose meaning comes from the Latin salsus / salty /. In China, historians claim that even before the new era, soy sauce appeared in the accidental fermentation of soybeans.
During the Middle Ages in Europe it was a basic practice to cook dishes with sauce. Kings and queens have always ordered a large variety of sauces on their tables. Over the years, recipes with different types and tastes of sauces have also increased. Many of the sauces of that time used spices that we consider exotic today. In the 18th century, Antoine Karem, who was the most famous and valuable cook at the time, classified sauces as follows:
- Alemand - is prepared from a weak broth, egg yolks and lemon juice;
- Béchamel - made from flour and milk;
- Espanyol - is prepared from dark meat broth and flour fried until brown;
- Velute - is prepared from a weak broth and very light porridge and flour.
This system was further developed over time by another famous French chef - Auguste Escoffier. This happened at the end of the 20th century. He divides the derivatives of alemand sauce into two groups, for the main sauce, on which he chooses Dutch sauce and mayonnaise. He adds another group to the classification - that of the tomato sauce.
Now let's introduce you to the main types of sauce.
Bechamel sauce
It is one of the easiest sauces to prepare. White sauces, such as Béchamel, are always based on rub blanc - fried flour in butter. There is a wide variety of sauces that are prepared on the basis of Béchamel. Some of them are:
- Morney sauce - with grated hard cheese, Gruyere or Parmesan.
- Nantua sauce - with cream and shrimp.
Dutch sauce
The next most important sauce is the Dutch sauce. Despite the few products with which it is prepared, namely egg yolks, lemon juice and melted butter, Hollandez is one of the most popular and preferred sauces by Europeans. However, making it is not easy at all. Master chefs recommend that all sauce products be smashed in a bowl of a water bath, but the bowl should not touch the boiling water.
If you add shallots and tarragon to the sauce and replace the lemon juice with tarragon vinegar, the sauce turns into Bearnez.
If you add blanched orange peels and orange juice, Hollandaze turns into Maltese.
Cream, horseradish and thyme turn Hollandez into Bavarian sauce.
Spanish sauce
The Spanish sauce is named after the famous sauce Robert in the 17th century. It is a dark porridge of flour and butter, which is diluted with a large amount of strong beef broth.
Velute sauce
Velute sauce is made from light porridge and light fish, chicken or beef broth. Season with salt and pepper.
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