A sauce is a primary fluid, such as soup is flavored with spices and sauteed ingredients. In the gourmet world before a sauce made out, it's usually minor. "This creates an effect of evaporation makes the sauce thicker and more flavorful. Sometimes sauces are also a smooth texture, and sometimes they are designed to remove solids.
There are certain basic sauces that are used to create thousands of variations. These include:
~ WhiteSauces
~ Brown Sauce
~ Pinzimonio
~ Hollandaise
~ Mayonnaise
white sauces have been used for centuries in French cuisine, with its pantry, a bit 'nutty taste. They are used as the basis for many dishes in French. Are mainly based on the addition of butter and flour on a "Roux" and then create milk or cream is added to create the white sauce. A "smooth" is a sauce made with broth instead of milk. The cream is to reduce stock was added. Is usuallyserved with fish, poultry or vegetables.
Brown sauces are a bit different in that they use a reduction of beef, veal, or lamb stock to achieve the final sauce. Veal stock is the base for many brown sauces in French cuisine. The reason for this is because they have more gelatin in the neck bones which is most desirable for sauce making. The traditional way to make a red meat stock is to save all the bones from your leftovers so you can use them for your stock. You can also get them directly from the butcher, so they are fresh.
Another technique you can use to make a brown gravy-type created is called "Melt." This includes the addition of wine to a pot roast that fat she jumped a steak or meat, just was. Usually there are a lot of taste even back in the pan and a good way to use left to make a sauce, similar to that of Turkey with bread and dripping for a sauce.
Vinaigrette dressings are saturated fat and more desirable for the low observedExtend to courts, which may increase cholesterol levels. This method of roasting sauces often include various vegetables such as tomatoes, spices and garlic in the oven for 20 minutes or so. At the end, are crushed and beaten with olive oil and vinegar. This is a traditional vinaigrette.
hollandaise sauce is a sauce of egg that has a scent of lemon. The basic ingredients for this sauce are egg yolks, butter, lemon juice and pepper. The method consists in mixing theegg yolk in a water bath and then added the butter while stirring to create a thick texture. Dutch may then in a number of other varieties like the sauce: Béarnaise be made, Choron sauce and Chantilly. Mayonnaise is similar, except oil and mustard contains Dutch instead of lemon. He fought in a blender or by hand made the old way.
For all types of sauces, a mixer is an excellent kitchen and a perfect tool if you want to create a nice smooth texture. Youcan instant sauces, can only occur within minutes. And some, such as pesto sauces are much more fun to do in a nice blender at high speed. Today, French cuisine includes several hundred different varieties of sauces. But they all come from the five basic sauces. They are great to get home cooking repertoire. You can expand from there and get all the possibilities, salsa creative potential!
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