2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There is a wide variety of sauces. They increase the quality of food by diversifying the taste, improving the appearance of the dish, bringing additional aroma and taste and aiding digestion. Without them, dishes sometimes look unfinished.
Sauces are the most developed in French cuisine. The father of French cuisine says: Saussure is the soloist in the orchestra of a good kitchen.
In general, sauces are divided into hot and cold. The main rule is to serve cold sauces with cold dishes, and hot - with hot.
Bechamel white sauce is among the most famous in the world of sauces. Its variations are numerous. According to their consistency, they differ: rare, medium-thick and thick Béchamel sauce.
A more modern recipe includes smoked bacon. It is cut and fried in butter. Flour is added to it and also fried. Season with nutmeg and parmesan and pour fresh milk (according to the desired consistency). Stir constantly. Boil for 3-4 minutes and finally strain.
The following can be added to the basic Béchamel sauce:
- crushed or grated cheese (Parmesan, Emmental, Cheddar, etc.). Morney sauce is obtained and used as an additive to seafood or vegetables;
- yolks - Fricassee sauce is obtained;
- whipped egg whites - a fluffy Bechamel sauce is obtained;
- 1 tbsp. tomato puree - a red dietary sauce is obtained;
- 1 carrot, pre-stewed and mashed - Böfstroganov sauce is obtained and used for pouring cooked meat;
- broth instead of milk - a lighter Velute sauce is obtained, which is suitable for diseases of the stomach and intestines.
German Velute sauce includes egg yolks, lemon juice and cream. Aurora sauce and Suprem sauce are variations of Velute sauce. To make the first, use chicken or fish broth and add tomato puree, and to make the second - beef broth, cream and butter. Velute sauces are a suitable addition to chicken, fish or rice dishes.
Hollandaise sauce is a French sauce. It is made from butter, egg yolks, lemon juice / vinegar, white wine and spices (salt and pepper). Serve warm with vegetables, fish or eggs. Worcester sauce and chili sauce can also be added. The butter is melted and added to the yolks, stirring constantly. The resulting mixture is boiled in a water bath for 5-6 minutes and stirred again. Finally, season with salt and white pepper and add 1 tsp. Worcestershire sauce and 1 tsp. chili sauce.
Varieties of Dutch sauce are:
- Bearnaise sauce - is obtained by boiling white wine, vinegar, onion, wormwood and chervil and then added to the main sauce. This sauce is a suitable addition to steaks and crustaceans;
- Tartar sauce;
- Aioli sauce;
- Remulad sauce;
- Sauce Thousand Islands;
The last four include mayonnaise and are suitable for cold dishes and salads.
Tomato sauces are one of the richest in variety. These include: Bolognese sauce, ketchup, barbecue sauces, various spicy sauces, Provencal sauce and all kinds of sauces for pasta and pizza. This type of sauce often includes: hot peppers, onions, garlic, basil, parsley, black pepper, bay leaf, mushrooms and white wine.
It is typical for tomato sauces that a little sugar is added to neutralize the acidity of the tomatoes. First, fry the onion and garlic in oil or olive oil. Then add the selected products (vegetables, meat or fish) and finally add the tomatoes. Shortly before removing from the heat, add more: white wine and spices.
Tomato sauces are used as an addition to steaks and cutlets, as well as to pasta and pizza.
Soy sauce is better known in Eastern cuisine. It is made from soybeans and is obtained by fermentation. Depending on the stage at which the fermentation is interrupted, two types of sauce are obtained - light (rarer) and dark (with a stronger aroma and color). It is extremely suitable for flavoring rice dishes, as well as for some meats. Soy sauce is also involved in making Worcester sauce.
Vinaigrettes are sauces based on vinegar. These may include soy sauce, white wine, ketchup, cream.
Espanyol sauce is made by adding beef, beef broth, toasted bones, vegetables, spices and tomato paste to a dark brown porridge. The disadvantage is its cooking time. Varieties of this sauce are:
- Bordeaux sauce - dry red wine, beef bone marrow, onion and garlic are added to the main sauce;
- Madeira sauce - Madeira wine is added to the main sauce;
- Hunting sauce - onions, mushrooms, tomatoes and white wine are added to the main sauce.
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