Sauce (translated from French sauce - "gravy") - a liquid seasoning, which is designed to emphasize or change the taste of the dish, to give it uniqueness and sophistication.
They say that Shaw said: "The architects hide their mistakes under the ivy, the doctors - in the ground, and the cooks - under the sauce."
It is generally believed that the legislators of the use of sauces in cooking are the French. In France sauce appeared in the 17th century, since then the culinary specialists of the whole world compete in the preparation of unique gravy and sauces.
French sauces
In modern French cooking usemore than two hundred recipes cooking sauce and sauces. However, in the early twentieth century, Auguste Escoffier, a cook who was recognized as the "king among cooks and cook for kings", systematized recipes of French sauces. He identified five basic, basic (mother), on which all the other numerous varieties of liquid seasonings are based.
Basic French sauces:
- bechamel;
- velyute;
- Dutch;
- Hispaniol (Spanish);
- tomato.
Classic currency
First sauce recipe velyute found in records dating from 1553, then it was called "white" or "Parisian". In the 19th century velyute was recognized as one of the four main sauces of France.
So, meet - sauce velyute. The classic recipe requires the following products:
- broth (fish, meat, chicken - optional) - 0.5 liters;
- flour (wheat) - 50 grams;
- salt food - as necessary;
- ground black pepper - as desired;
- Butter - 75 grams.
Taste of sauce velyute depends on the choice of broth, so the name is also specified:
- fish - veloute de poisson;
- chicken - veloute de volaille;
- meat from young beef - veloute de veau.
Broth should be transparent and very light (this is the main feature!).
First, the sauce is prepared for roasting (specially roasted flour).
In a container with thick walls put the butter, melt, bring to a boil. In boiling oil pour a thin trickle, stirring, flour. Fry until slightly yellowish.
Prepared ro to cool. Broil the broth. Pour boiling broth into the fried flour (py), cook for about 1 hour on a quiet fire.
Add pepper to the ready-made sauce, salt to your liking. Received velyute pass through a sieve (there should be no lumps of flour in it), cool it.
Classic sauce velyute is served to fish, chicken and meat. It is the basis for soups, purees, it is used in the preparation of a variety of white sauces, sometimes replacing them with a strong broth (consomme).
Currency options
Sauce velyute, the recipe with the photo of which is given above, can be slightly changed by adding some ingredients: mushrooms, onions, various spices, etc.
For example, velyute with mushrooms. For its preparation are required:
- wheat flour - 100 grams;
- butter - 100 grams;
- mushrooms (champignons) - 100 grams;
- broth (chicken or meat) - two glasses;
- lemon juice - to taste;
- black pepper (ground) - if desired;
- salt (food) - to taste.
Prepare your hands: in a container with thick walls melt the butter, bring to a boil, pour the flour into the oil, fry until pale yellow. Champignons chop, add to the handle.
Prepare a light broth, bring to a boil,pour it into the hands. Mix the mixture on a fire and cook for one hour until the sauce thickens, filter. The consistency of the finished sauce is similar to sour cream. Ready velyute add a little lemon juice (to taste), salt, pepper if desired.
Very often cream is added to the finished sauce,chicken egg yolks, instead of mushrooms use lightly fried onions, etc. Ingredients depend on the taste preferences of the chef or on the dish to which it is prepared. velyute.
Sauce as a soup base
Sauce Based French Cookers velyute prepare a variety of mashed soups. The simplest is soup velyute. Correctly it says: "All ingenious is simple."
Soup velyute - прекрасное диетическое блюдо, подходящее и child and old man. It is well saturated, quickly absorbed, does not irritate the stomach. The soup is good both hot and cold. Even an inexperienced hostess can cook it.
This wonderful soup requires:
- wheat flour - 100 grams;
- butter - 150 grams;
- light broth (meat) - 1 liter;
- onions - one piece;
- cream (or milk) - 100 milliliters;
- salt food - to taste;
- ground black pepper - to taste;
- greens - to taste.
Onion peel, wash, finely chop. Melt the butter in a deep dish, lightly fry the onion in the butter. Continuing to fry, add flour, lightly fry.
Bring broth to a boil, pour into the flour mixture, stir everything well. While stirring, boil the sauce until thick, over low heat.
Filter the finished sauce, add cream (milk), salt, ground pepper, crumble parsley, dill or other favorite greens to taste. The soup is ready to serve.
Conclusion
So, above are considered the most basic basic sauce recipes. It is the main component of some famous sauces:
- aurora - in velyute add mashed tomatoes;
- Allemande (German sauce) - chicken yolk, heavy cream, lemon juice are added to the meat broth;
- Hungarian sauce - onion, white wine, sweet pepper are added.
Velyute can be the base sauce in your kitchen.
Based on the proposed recipes, each hostess will be able to cook her own little culinary masterpiece to her liking.
Experiment, cook with fiction, use sauces and gravy in your kitchen. Enjoy your meal!
