2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sauces are an important addition to baked, fried, stewed dishes. Well selected and properly combined taste and aroma seasoned, they improve the quality of the dish and allow for great variety.
Sauces should be selected to emphasize the specific taste and aroma of the dish to which they are served. Decoctions and broths should be used as solvents for sauces instead of plain water. They improve their taste tremendously.
Depending on the temperature at which they are served, the sauces are hot and cold.
Warm sauces are prepared on the basis of an oil-flour or only oil ingredient with the addition of aromatic spices or on the basis of a vegetable ingredient with or without the addition of a thickener. Fish, meat, vegetable and mushroom decoctions and broths are widely used in their composition.
There are two types of hot main sauces - light and dark.
The thickening of hot sauces takes place in several ways:
1. By dissolving pre-baked flour in a cold decoction or broth - the so-called dry stuffing. In a dry pan, spread the flour in a layer 2 cm thick and bake with constant stirring: for light sauces, until the flour gets the aroma of roasted walnuts (without darkening), and for dark sauces - until golden.
2. By frying flour in warmed (not fried) fat. There are three main ways to prepare. In one, the flour is added to the fat, stirring for 2-3 minutes, almost without changing color - this sauce is suitable for light stir-fry.
The second way is to add the flour to the fat and stir until golden. The third option, suitable for dark stir-fry, is to fry the flour until it acquires a reddish tinge.
Cold sauces are prepared on the basis of vegetable ingredients, cream, vegetable oil, eggs, etc. Serve in a saucepan.
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