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Sauces

 

Information and recipes for sweet and savoury sauces

 

See also:   Types of Sauces and how to make them

 

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A sauce is a liquid or semi liquid preparation served with food principally to enhance its flavour, appearance or to make it more palatable. Although there are now lots of ready made and convenience sauce mixes available in one form or another, making your own sauce is not only cheaper but in most cases they taste much nicer and once you've mastered the two basic sauce- making techniques, you will be able to create all manner of sauces for any occasion in a matter of minutes.

 

They are good way to add interest  or a new dimension to everyday foods such as meat, poultry, fish and vegetables and many are very simple and quick to make.  Next time you're having a dinner party and are at a loss for something different to impress your guests, just think SAUCE.

 

Sauces can be hot or cold; sweet or savoury; thin or thick depending on how they are being used.   Today the name sauce is given to many preparations such as Bolognese sauce for pasta,  bottled tomato, chilli and brown sauces which should more properly be called condiments,   salsas (the Spanish word for sauce) and thin dipping sauces which would be better referred to as accompaniments.  On the other hand, the name isn't commonly applied to some items when, logically speaking, perhaps it should be, such as gravies, vinaigrettes and coulis.

 

Sauce Recipes including gravies, coulis, butters

 

 

Savoury Sauces and Butters

 

 

Sweet Sauces and Butters

 

 

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Common terms used when making sauces

 

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.
Emulsifying  - The blending of two liquids that don't naturally combine or dissolve into each other without agitation, or that aren't mutually soluble. The classic examples are oil and water, French dressing and mayonnaise

Reduce - To boil a liquid rapidly in order to decrease its volume by evaporation and produce a concentrated flavour and thicker consistency.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens.
Simmer -
To maintain the temperature of a liquid at just below boiling.

 

Main equipment required to make sauces

 

Mixing bowls

Wooden or plastic spoons

Saucepan

Measuring jug

 

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