A sauce is a liquid that you thicken by either adding egg yolks, reducing cooking liquor or stock, rice cream or butter, cornflour, roux, beurre Manie, arrowroot, flour, or, sabayon.
1. White bechamel sauce.
Bechamel is a basic white sauce that you make using butter, flour, and milk. However, many are from a basic bechamel by the addition of approximate ingredients or garnishes. Additionally, parsley, egg, cheese, soubise, onion, cream, mustard, and anchovy are examples of white ones.
A basic veloute one is a blond roux, to which you add stock and chicken, veal, or fish. Therefore, examples of veloute made are caper, supreme, mushroom, ivory, and aurora.
3. Brown( Espagnole).
Espagnole is a traditional brown one from brown roux and brown stock. However, skimming for several hours and frequently produce a refined sauce. So, examples of brown sauces include Robert, sherry, brown onions, lyonnaise, Italian, and pepper.
Demi-glace is the base for several derivative. However, the current practice in most kitchens is to use either stock-reduced sauce or jus-lie.
Examples of gravies include roast gravy and jus-lie. A jus- lie is a lightly thickened brown stock. Enhancing the flavor with tomato and mushroom trimmings and thickened with arrowroot.
Salsa is the Spanish word for sauce. However, you can use a wide variety of ingredients. So, make a chunky mixture to serve with grilled fish, meat, and poultry dishes.
7. Spice- based.
Some contain several spices used to enhance dishes and to accompany products. However, examples include chili sauce, spicy sauce, curry, and Chinese Szechwan sauce.
Puree-based sauces can be fruit. Examples: apple sauce or cranberry sauce. However, vegetables include tomato sauce. Herb includes green sauce.
Clarified butter. This is butter that has been melted and skimmed. Carefully pour the fat off, leaving the milky residue behind. Additionally, this gives a clear fat that can reach higher temperatures than normal butter without burning.
Beurre noisette. This translates to ‘nut butter’. However, its flavor comes from the caramelization of the milk element in the butter solids
Beurre fondu. This is an emulsion between fat and liquid.
Compound butter sauces. You make this by mixing the flavoring ingredients into softened butter.
Take great care when using alcohol in sauces. Using alcohol must be sparing. However, it should not dominate the overall flavor but must blend in with the other ingredients. This alcohol should be a cookout and must not have a raw, harsh taste. Therefore, using alcohol correctly will enhance the flavor of the sauce and great pleasant combinations for the dishes.
Quality points for sauces.
First, all should be smooth and glossy in appearance. Additionally, definite in taste and light in texture. Again, the ingredients for preparing and cooking sauces must be of the best quality. Also, you should use wine or alcohol that is of good quality. Otherwise, the finishing products will be bad.