Give your food an extra favor with a special sauce


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Making Sauces At Home Is Easier Than You Think

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



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