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.
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.