Sauce

Sauce or gravy (of French sauce " gravy ", " broth ", from Latin salsa, " salted broth " ) is to warm a liquid to creamy -bound, adding seasoning and cold dishes, salads and desserts.

• 6.1 mayonnaise and derivatives
• 6.2 Self-employed sauces
• 6.3 salad dressings ( dressings )
• 6.4 butter blends
• 6.5 Condiments

General

In ancient times there were Condiments such as garum and its precursor, which were elaborately prepared and used for many dishes. The recipe collection Martino da Como from the 15th century, a major source of the food culture of the Middle Ages, mainly describes sauces. The current classification of sauces and their use in haute cuisine goes back to the French cuisine. In the modern kitchen sauces complement dishes such as fish, meat or pasta to round out the taste or to contrast and enhance the enjoyment. For stews and some salads are the unifying element of various solid ingredients. In many cases they are also visually for the respective court a profit. Furthermore, they act sometimes the appetite and digestion.

Sauces are generally based on aromatic liquids such as funds, wines, oils or dairy products, which are bound or thickened by various methods (see bonding). You must use typically flour ( roux ), starch, egg or cold butter. By changing the consistency of the other feed components are connected and ingredients combined with them directly.

Since the sauce the character and flavor of a court influenced significantly by the combination of ingredients and concentration of aromas contained in the kitchen brigade the position of Saucier is mostly staffed with the most experienced chef.

The Duden recommends the spelling sauce, while in the German literature, the use of sauce predominates.

Basic sauces

Basic sauces are the basis for many more complex sauces. One of the basic sauces include:

• Espagnole sauce (also brown base sauce or Spanish sauce), a bound sauce on the base of a dark Funds
• Velouté sauce ( also known as white sauce base ), one with light roux ( roux ) bound sauce on the base of a bright Fund
• Béchamel sauce ( also Milchrahmsauce ), tied with bright Roux milk ( akin to the velouté )
• Hollandaise sauce (even Hollandaise sauce ), whipped in warm water emulsion of egg yolks and butter
• Sauce mayonnaise, cold-stirred emulsion of egg yolks and oil

The tomato sauce is often considered one of the basic sauces.

Composite Sauces

Composite sauces based on the basic sauces: Brown composite sauces on the brown base sauces, white sauces analogous to the basic white sauces.

Brown sauces

• Jus de veau lie ( veal jus -bound )
• Demi-glace sauce or force
• Bordelaise sauce, a strong red wine sauce from Bordeaux
• Sauce Colbert, one mounted with butter demi-glace
• Geneva sauce, with mushrooms and bacon
• Solferino sauce, demi-glace with tomato soup and cayenne pepper
• Hunter Sauce

White sauces

• Velouté de Veau, with bright Roux bound veal stock
• Velouté de poisson, with bright Roux -bound fish stock
• Velouté de Volaille, with bright Roux bound chicken stock
• Allemande sauce, velouté de Veau modification of the
• Suprême sauce, with mushrooms Geflügelrahmsauce based on velouté Volaille
• Mornay sauce, a variant of the Béchamel sauce with cheese, egg yolks and cream, where appropriate,
• Soubise sauce, Béchamel sauce variant with cream and onion puree
• Aurora sauce, Béchamel sauce variant of the chicken stock and tomato puree
• Batarde sauce, aqueous Roux, alloyed with a mixture of egg yolk and cream
• Norman sauce, oyster sauce with a light bound water, lemon juice and fresh herbs
• Tarragon sauce

Whipped sauces

• Hollandaise sauce (even Hollandaise sauce ) is a popular sauce on the base of melted butter and egg yolk. It serves both as an accompaniment to different dishes, as well as for browning and forms the basis for numerous variations. You should be as well as their derivatives and later pitched cautiously at first rapidly only by indirect heat supply in a water bath. The variants include: Sauce Maltaise ( Maltese sauce), a modification of the hollandaise sauce with grated orange peel and blood orange
• Bavaroise sauce ( Bavarian sauce), a modification of the hollandaise sauce with crab butter and whipped cream, sometimes with diced crayfish tails

• Béarnaise sauce ( Béarnaise sauce ), an egg yolk -butter emulsion using a reduction of white wine, tarragon vinegar, pepper, shallots, tarragon and chervil, tarragon and chervil stirred with chopped; Today simplifies often made as a modification of hollandaise sauce, but raised in the classic cuisine as a standalone sauce with numerous variations. The variants include: Choron sauce, a variation of Bearnaise sauce with tomato paste
• Foyot sauce ( sauce also Valois ), a modification of the bearnaise sauce with some meat extract ( Glace de viande )

Self-employed hot sauces

The so-called independent sauces only minor modifications are possible. These include

• Tomato sauce ( sometimes counted among the basic sauces )
• Pepper sauce
• English lobster sauce

Cold sauces

Cold sauces are considered part of appetizers, salads, entrees and desserts. They are particularly important for the individual design of buffets where they enhance the offer by taste and color combinations. Many classic sauces are offered by the food industry as a ready to eat convenience food, some are even only as available (about Condiments such as the Worcestershire sauce). When dips are called thickened cold sauces, mayonnaise mixture and cheese creams. These are for dunking ( engl. to dip) of finger foods and appetizers.

Mayonnaise and derivatives

Mayonnaise is an emulsion based on egg and oil. The connection is established only when the oil is distributed throughout the rest of the ingredients to grow very fine. In this case, the protein and the yolk lecithin act as emulsifiers by couching down between the individual oil droplets and thus you prevent coalescence ( dispersion of oil in an aqueous phase).

• Mayonnaise
• Aioli, flavored with garlic
• Cocktail sauce, with tomato paste or ketchup
• Chantilly sauce, with whipped cream, lemon juice and coarse mustard
• Gloucester sauce, mustard and Worcestershire sauce
• Remoulade sauce, with herbs and chopped gherkins
• Tartar sauce, with chopped hard-boiled egg and chives
• Gribiche sauce

Self-employed sauces

• Chaudfroidsauce
• Cumberland sauce
• Duxelles sauce
• Green Sauce
• Cream horseradish
• Rouille

Salad dressings ( dressings )

• Italian dressing
• Ranch dressing
• Thousand - Iceland - dressing (also American dressing)
• Vinaigrette

Butter blends

• Herb butter
• Café de Paris butter
• Crab butter
• Nut butter

Condiments

See: Würzsauce

Dessert Sauces

Dessert sauces are served with desserts such as pudding, blancmange, pastries, sweet flans, poached fruit, red fruit jelly or ice. The basis often form fresh or frozen fruits, jams, fruit juices, and chocolate. Frequently also find cream and milk, eggs and sugar syrup use. Liqueurs and spirits are used for flavoring. Dessert Sauces can be served cold or warm.

• Chocolate sauce
• Vanilla sauce
• Melba sauce
• Crème anglaise
• Cream sauce with wine ( for example, Zabaglione custard )