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Making Sauces At Home Is Easier Than You Think

Most of us don't make sauces at home ingredients can be added to it to make
because we're...well, we're intimidated. brown sauces, white sauces and pan
It seems so complicated and time sauces.
consuming to mix all that stuff and Sauces from roux - Roux is a mixture of
season it and boil it and get it just flour and fat that is combined over low
right. And we don't know how. We go to a heat. Gravy is made from roux.
fancy restaurant, and the sauces are so Sauces from emulsions - Emulsions are
delicate and beautiful, and they are in mixtures of liquids that don't mix.
French, and we know we could never make Mayonnaise is an example of an emulsion.
something like that. Oh, yes, it's fear Combinations - Combination sauces are
and our lack of knowledge that keeps us often made from roux and stock, as well
from enjoying sauces on our home-cooked as other ingredients.
food. Mother Sauces
It really isn't as difficult as you think In the 19th century, Chef Marie-Antoine
to make sauces, though. Once you know Careme developed a system for cooking
about the different kinds of sauces and that relied on "mother sauces" or "grand
master a few basic techniques, you can sauces". Careme is considered the father
easily make sauces at home. You can even of classic French cooking. His system was
begin to invent your own sauces, based on also used by Auguste Escoffier, another
your personal preferences and the things famous French chef. The five mother
your family likes best. sauces provide the basis for other sauces
Sauces make your food look, taste and that are used in classic French cooking.
smell better. They make food more Espagole is a reduced brown sauce made
appetizing. The difference between a Ham from cooking meat.
& Egg McMuffin and Eggs Benedict is the Veloute is white stock thickened with
hollandaise sauce. And it is a big roux.
difference, isn't it? In the same way, Bechamel is milk thickened with roux.
sauces can turn your plain and simple Hollaindaise or Mayonnaise is an emulsion
cooking into something special. made with butter or oil, egg yolks and
Sauces add flavor to bland foods, like lemon juice.
rice and pasta. Think Alfredo Sauce, Tomato Sauce is tomato sauce.
Marinara Sauce, Soy Sauce. Sauces also This all sounds very complex, but it is
make dry foods moister and easier to eat. not. Once you know how to make a nice
Before refrigeration, sauces were used to roux, and how to make stock, you can make
mask the flavor of tainted food. Although hundreds of different sauces. Once you
it's not recommended that you serve can make the five mother sauces, your
tainted food, a good sauce can still mask sauce repertoire is practically
the flavor of undesirable food. Kids are unlimited.
more likely to eat broccoli with cheese Here are some examples:
sauce than without, right? For those of ·Cheese sauce is béchamel sauce with
us who are somewhat...indifferent cooks, grated cheese added.
a good sauce can sometimes mask a cooking ·Gravy is a roux made from pan drippings
mistake, too. Like, perhaps, rice that is and espagole or milk.
just a tiny bit scorched. Served by ·Cream sauce for vegetables is veloute
candlelight and with a nice hollandaise with a few herbs tossed in.
sauce, no one will ever know. But you don't have to tell your family
Categories of Sauces and guests that it's cheese sauce or
There are all kinds of sauces. Ketchup is whatever. Instead, you can serve them
a sauce. Salsa is a sauce. Vinaigrette "steamed broccoli with a light cheese
dressing is a sauce. For our cooking béchamel" or "steamed vegetables in
purposes, though, there are four main veloute sauce."
categories of sauces. And the list can go on and on. Using
Sauces made from stock - Stock is the sauces to make your home cooked meals
liquid that remains after you cook things look better and taste better does not
in water. The water retains the flavor of have to be intimidating. You just need to
whatever was cooked in it, and is used to know a few basic techniques, and you will
flavor other dishes. Stock can be soon be a master sauce-maker.
thickened or reduced, or various




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