Sauce
In
Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like
A chef who specializes in making sauces is called a saucier.
Cuisines
British
In traditional British cuisine,
Caucasian
- Ajika is a spicy hot sauce originating in Abkhazia, widely used in Georgian cuisine and found also in parts of Russia, Armenia, and Georgia.
- Ships (sauce) is a traditional sauce of Circassian cuisine, made on a base of meat broth with pounded garlic, pepper, and sour milk or cream.[2]
- Tkemali is a tart and savoury traditional Georgian sauce of cherry plums in combination with various spices, including garlic, pennyroyal, coriander, dill, and chili.
Chinese
There are many varied cuisines in China, but many of them compose dishes from sauces including different kinds of soy sauce, fermented bean paste including doubanjiang, chili sauces, oyster sauce, and also many oils and vinegar preparations. These ingredients are used to build up a range of different sauces and condiments used before, during, or after cooking the main ingredients for a dish:
- Braising sauces or marinades (卤水)
- Cooking sauces (调味)
- Dipping sauces (蘸水)
In some Chinese cuisines, such as Cantonese, dishes are often thickened with a slurry of cornstarch or potato starch and water.
Filipino
French
Sauces in
In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. Most of them have been listed in Carême reference cookbook "The art of French Cuisine in the 19th century" (The French Title: "L'art de la cuisine française au XIXe siècle").[3]
Carême considered the four grandes sauces to be
In the early 20th century, the chef
In A Guide to Modern Cookery, an English abridged translation of Escoffier's 1903 edition of Le Guide culinaire, Hollandaise was included in the list of basic sauces,
- Sauce Espagnole, a fortified brown veal stock sauce, thickened with a brown roux
- Sauce Velouté, a light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.
- Sauce Béchamel, a milk-based sauce, thickened with a roux of flour and butter.
- Sauce Tomate, a tomato-based sauce.
- egg yolk as the emulsifier.
A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce".
A specialized implement, the French sauce spoon, was introduced in the mid-20th century to aid in eating sauce in French cuisine, is enjoying increasing popularity at high-end restaurants.
Indian
Indonesian
Italian
Italian sauces reflect the rich variety of the Italian cuisine and can be divided in several categories including:
Savory
For meats, fish and vegetables
Examples are:
- Besciamella from Tuscany and Emilia-Romagna
- Bagna càuda from Piedmont
- Salmoriglio from Sicily
- Gremolata from Milan
- Salsa verde from Emilia-Romagna and Tuscany
For pasta
There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are:
- Ragù alla Bolognese from Bologna
- Pesto from Genoa
- amatriciana from Lazio
- Ragù alla Napoletana from Campania
Dessert
- Zabaione from Piedmont
- Crema pasticciera made with eggs and milk and common in the whole peninsula
- "Crema al Tiramisù and to dress panettoneat Christmas and common in the North of the country.
Japanese
Sauces used in traditional Japanese cuisine are usually based on shōyu (soy sauce), miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened rich soy sauce, are examples of shōyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, and amamiso, sweetened miso. In modern Japanese cuisine, the word "sauce" often refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce. Japanese sauce or wasabi sauce is used on sushi and sashimi or mixed with soy sauce to make wasabi-joyu.
Korean
Latin and Spanish American
Mexican cuisine includes sauces which may contain chocolate, seeds, and chiles collectively known by the Nahua name mole (compare guacamole).
In
Middle Eastern
- Fesenjān is a traditional Iranian sauce of pomegranates and walnuts served over meat and/or vegetables which was traditionally served for Yalda or end of winter and the Nowruz ceremony.[14][15][16]
- chickpeasand tahina (sesame paste) and garlic with olive oil, salt and lemon juice.
Thai
- Southeast Asian cuisines, such as Vietnamese cuisine, often use fish sauce, made from fermented fish.
Examples
-
Sauce béarnaise or Béarnaise sauce.
-
A beef steak served with peppercorn sauce
See also
- Pickle
- Chutney
- Condiment
- Coulis
- Dip
- List of dips
- Gastrique
- Gravy
- Instant sauce
- List of foods
- List of condiments
- List of dessert sauces
- List of sauces
- Peanut sauce
- Salad dressing
- Salsa
- Sambal
- Saucery
- Sofrito
References
Footnotes
- ISBN 9781908117779. Retrieved 13 January 2020.
- ^ Jaimoukha, Amjad. "Circassian Cuisine" (PDF). CircassianWorld.com. Retrieved 15 July 2019.
- ^ Carême, Marie-Antoine (1784-1833) Auteur du texte (1833). L'art de la cuisine française au XIXe siècle : traité élémentaire et pratique,.... T. 2 / par M. A. Carême,...
{{cite book}}
: CS1 maint: numeric names: authors list (link) - ^ Carême, Marie Antonin (1854). L'art de la cuisine française au dix-neuvième siècle (in French). Vol. 3. Paris: Au Depot de librairie. p. 1. Retrieved 7 December 2013.
- ^
Escoffier, A. (1979) [1921]. Le guide culinaire = The complete guide to the art of modern cookery : the first complete translation into English (1st American ed.). New York: Mayflower Books. p. 33. ISBN 0831754788. Retrieved 17 December 2020.
- ^ Escoffier, Auguste; Gilbert, Philéas; Fétu, E.; Suzanne, A.; Reboul, B.; Dietrich, Ch.; Caillat, A.; et al. (1903). Le Guide Culinaire, Aide-mémoire de cuisine pratique (in French). Paris: Émile Colin, Imprimerie de Lagny. Archived from the original on 4 January 2014. Retrieved 7 December 2013.
- ^ a b
Escoffier, Auguste (1846-1935) (1912). Le Guide Culinaire: aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier; avec la collaboration de MM. Philéas Gilbert et Émile Fétu. p. 13. Archived from the original on 21 October 2020. Retrieved 8 December 2020.
{{cite book}}
: CS1 maint: numeric names: authors list (link) - ^ Escoffier, Auguste (1907). A Guide to Modern Cookery. London: William Heinemann. pp. 2, 15. Retrieved 7 December 2013.
- ^ Lundberg, Donald E. (1965). Understand Cooking. Pennsylvania State University. p. 277.
- ^ Allen, Gary (2019). Sauces Reconsidered: Après Escoffier. Rowman & Littlefield. p. 52.
- ^ Ruhlman, Michael (2007). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Simon and Schuster. p. 171.
- ^ "Do You Know Your French Mother Sauces?". Kitchn. Archived from the original on 12 November 2020. Retrieved 8 December 2020.
- ^ "Small Sauce". Archived from the original on 14 February 2017. Retrieved 31 December 2016.
- ^ Sifton, Sam. "Fesenjan". cooking.nytimes. Nytimes.
- ^ Khoresht-e, Fesenjan. "Persian Food Primer: 10 Essential Iranian Dishes". Tasnim. Tasnim news. Retrieved 21 September 2016.
- ^ Noll, Daniel (8 December 2018). "Iranian Food: A Culinary Travel Guide to What to Eat and Drink". uncorneredmarket. Retrieved 8 December 2018.
Citations
- Peterson, James (1998). Sauces. John Wiley & Sons. ISBN 0-471-29275-3.
- Sokolov, Raymond (1976). The Saucier's Apprentice. Knopf. ISBN 0-394-48920-9.
- McGee, Harold (1984). On Food and Cooking. Macmillan. ISBN 0-02-034621-2.
- McGee, Harold (1990). The Curious Cook. Macmillan. ISBN 0-86547-452-4.
Further reading
- ISBN 0688102298.
- Murdoch (2004) Essential Seafood Cookbook Seafood sauces, p. 128–143. Murdoch Books. ISBN 9781740454124
External links