Sauces have long and firmly settled in our kitchens, and now you do not need to go to the restaurant to taste the multifaceted delicacy. The same dish, served with different sauces, is fundamentally different in taste, for which we appreciate these “liquid seasonings”. Sauces most often have a positive effect on digestion, arousing the appetite and increasing the digestibility of food. They sweeten our eyes and improve the taste of the food. However, sauces should supplement the dish, not mask its bad taste! The very word “sauce” is derived from French, and means the usual gravy that gives the dish juiciness. In this case, it can not only water the dish, but also cook (stew or bake) them right in it.
If the sauce is served with the dish, it is better to pour it into the sauce, not into the ready to eat dish, but separately. Then everyone can choose the option of dinner with or without it, and, of course, adjust its quantity. Sauces are served to cold dishes and hot, sweet and salty, to the main course, side dishes and desserts. It is clear from what has been said that mankind has created a lot of sauces. Today we will talk about how not to get lost in this world of “gravies”, or more precisely, what kinds of sauces exist and how they are classified. How sauces are arranged Any sauce consists of a liquid part and additional (additive, spice, spice). If the components in the additional part are at least the minimum, the sauce is called the basic part. Any sauces that are made using the base as a base – is considered a derivative. The additional part of any sauce can be thickened and not, ie, contain or not contain flour (starch). Sauces without thickening agents are called noble. Varieties of sauces are: dips, which differ from other sauces only that they dipped products. They are served to chips, pies, fries, seafood, etc. dressing for mayonnaise salads gravy (gravy) Which sauces belong to the Basic? In France (and all Europe) they are: béchamel (milk sauce). Its base is milk and white flour. It is ideal for lasagne, chicken, julien, meatballs and meat casseroles. velute (white sauce). It is based on a light broth of chicken, calf or fish and golden fried flour. español (brown sauce). It is based on strong meat broth and strong roast flour. Dutch sauce. Its basis is an emulsion of sweet butter and chicken yolk created on a water bath. tomato sauce. It’s based on mashed tomatoes made of boiled tomatoes. Ideal for pork and pasta. mayonnaise. It’s based on vegetable oil, chicken yolk and mustard. In Asia it is:
By consistency: liquid (like liquid sour cream) – they water ready-made dishes from cereals, vegetables, etc., They are also stewed with medium (like thick sour cream) – vegetable dishes are dressed with them, and vegetables, meat, fish are baked with thick (like semolina) – they are added to some dishes (carrot cutlets, cheese cakes, etc. – for binding) and used for stuffing cutlets from poultry, meat, etc. are stuffed with them. Purpose: to meat and poultry dishes to fish dishes to pasta dishes to vegetable dishes to cereal dishes to salads to desserts and sweets by color, most sauces are red and white. Others are used to shade the taste of the dish, to emphasize its beauty. In taste sauces can be: gentle. These are white and sour cream sauces, which are served to seasoned chicken, pork, fish. sweet (dessert). They are based on sugar, juices, broths of berries and fruits, milk or wine.
Additional parts can be chocolate, cocoa, vanillin, honey. These sauces are thickened by the addition of flour or starch. They are served to sweets or desserts, less often to meat and poultry dishes. They are based on products with a mega spicy flavour: chili pepper, horseradish, etc. They are served to meat, poultry or fish dishes, sometimes used for marinating products. Sour and sour are sweet. Most often they are Asian sauces, or sauces that contain honey. The complexity of the composition of sauces can be simple and complex – everything depends on the number of components used. By technology, sauces can be prepared with full or partial heat treatment (cooking, stewing, aging in a water bath), or without it. In terms of calorie, sauces can be both calorie and dietetic. Usually lighter sauces are offered for fatty dishes, while nonfat sauces are more calorie. It just so happens that the same sauce can vary in a number of ways. For example, there are different kinds of mayonnaise:
High-calorie (1st category) – with a fat content of 55% and above, water – 35%, chemical additives – minimum. The best of them contain 80% olive oil out of all fats. Medium calorie (2nd category) – with a fat content of 40-50%, water – 35-50%. Low calorie (3rd category) – with a fat content of 40%, water – more than 55%. In addition, these mayonnaises are divided into snack bars (containing spices) and children’s/dietary (containing sweeteners and resembling cream). By consistency, mayonnaises may be similar to thick or liquid sour cream, cream or paste. In this case, in a foreign product mayonnaise is classified differently – depending on the presence of thickeners. Useful tips If you prepare the sauce with fish broth, serve it only to fish dishes. Be sure to fry the flour (with or without fat) before adding it to the sauce. Instead of vinegar for sourness in the sauce, use lemon juice, puree of sour fruits (apples, plums, cherries). Add butter only in warm sauce (not hot!). Add aromatic components (garlic, greens, etc.) to the sauce 10 minutes before it is ready.
Always try to prepare fresh sauce. Keep the sauces closed, only in a fridge in a clean glass or stainless-steel container. It’s easy: Try making the sauces yourself. It’s simple. Adjust the number of ingredients to your liking. P.S. All these recipes are designed for beginners and are as simple as possible. If you want to prepare professional sauces, create them with a complete and precise recipe. Cold sauces: Mayonnaise: vegetable oil, egg, mustard, vinegar, salt, Caesar black ground pepper: mayonnaise, crushed garlic, grated parmesan cheese “Tartar”: mayonnaise, crushed garlic, capers, chopped herbs “Blue cheese”: mayonnaise, whipped cream, grated blue cheese French dressing: vegetable oil, crushed yolk, vinegar, mustard Italian dressing: Olive oil, vinegar, ground herbs “Teriyaki”: soy sauce, honey / sugar, rice vinegar (white wine), spices “BBQ”: tomato puree, sugar, spices, salt Hot sauces: “Bechamel”: roasted flour, milk, salt, nutmeg Dutch sauce: melted butter, white wine, yolks.