| 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
| |
| |
|
