THE IMPORTANCE OF SAUCES.
Sauces are an essential part of a recipe or complement to a main course, dessert and so on, knowing when to use them is an important part of cookery. This is an essay on sauces by Celeste Stewart, a food writer in the US, in 2017.
What Exactly is a Sauce?
Before you can fully appreciate the mother sauces, you should know what a sauce is. Sauces are thickened liquids used to add richness, flavour, and moisture to a dish. Drier foods – such as grilled meats, roasts, or meatloaf – are often enhanced with sauces and gravies. Sauces typically contain a liquid, thickener and various flavourings and seasonings. French mother sauces use milk (béchamel sauce), white stock (velouté), brown stock (Espagnole), clarified butter (Hollandaise), and tomato (tomato sauce) as the liquid base for each type of sauce.
Several mixtures are used for thickening sauces, including:
- Roux – a cooked mixture of equal parts of flour and fat (such as butter, oil, or meat drippings). The amount of cooking time affects the colour. For example, roux starts out white before progressing to blond and brown as it cooks.
- Whitewash or slurry – a mixture of flour and cold water
- Corn-starch – a mixture of corn-starch and cold water
- Liaison – egg yolks that have first been tempered with hot stock (so they don’t scramble) before being added to the liquid
Course Features
- Lectures 22
- Quizzes 0
- Duration 10 weeks
- Skill level All levels
- Language English
- Students 0
- Assessments Yes
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Introduction
- Creating the Five Mother Sauces
- Bernaise Sauce
- Mouselline Sauce
- Hollandaise Sauce
- Tomato Sauce
- Provencal Sauce
- Sauce Blanche (au Beurre)
- Espagnol Sauce
- Ravigote Sauce
- Maltaise Sauce
- White Wine Sauce
- Sauce Batarde
- Pananda
- Beurre Manie
- Bechamel Sauce
- Court Boullion
- Brown Stock (Vegetarian)
- Brown Stock (Meat)
- Clarified Butter
- Fish Stock
- White Stock (Poultry)
- Maderia Sauce
