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Sauces and Gravies
Sauce derives its name from a Latin word meaning salted. Sauce is used in different countries in different ways but has normally the same thin consistency. Sauces can be served hot or cold and can be made from a variety of ingredients more well known are mint sauce and tomato sauce. Gravy on the other hand is usually made from the juices from cooked meats incorporating flour and milk to make a thicker gravy to accompany meats such as roast beef, pork and chicken. Gravy is coloured brown by the use of sugars contained in the meat juices that are caramelized to a brown colour. Gravy is then thickened with flour and butter known as a roux. Not all sauce contains a roux such as apple sauce which is often served with roast pork. Although we might think they are the same both sauce and gravies can be made and used in totally different ways. One sure thing no matter sauce or gravy, they both add to the flavour of the dish being eaten. Did you know a chef, who is solely responsible for making sauce in commercial kitchens is known as a "saucier."
968 Questions
When make gravy what can you use instead of flour?
Rice flour or potato flour or gram (chickpea) flour. or a handful of red lentils added when cooking.
Another way is to blend carrots, celery or other vegetables then add and cook through. This also adds flavor and is also a great way to get kids to eat vegetables without the complaints.
What is the difference between tomato sauce and tomato puree?
The difference between a fruit sauce and a fruit puree is that a fruit puree is fruit that has been pureed so you are left with the juice and pulp of the fruit. A fruit sauce is fruit with other ingredients used to make the sauce.
A substitute for tartar sauce as dip or accompaniment for fish could be cocktail sauce, but you can make your own tartar sauce if you have mayo, chopped sweet pickles or sweet pickle relish, lemon juice, minced onions, some chopped parsley. Combine , you have a type of tartar sauce.
some cooks add chopped hard boiled eggs, green olives, capers.
goggle scratch tartar sauce and there must be a recipe or two.
Why is continuous stirring necessary in sauce making?
so the starch granules dont stick to the bottom
What can you use instead of HP sauce?
You can try any other good quality brown sauce, but it will not be quite the same. HP Sauce is one of a kind. It is a traditional British table sauce (now produced in the Netherlands) made from tamarind, malt vinegar, tomato, dates, spices and sweetener. It is one of the few sauces to include tamarind. The tamarind gives it that special unique taste.
What is the garnish in bordelaise sauce?
To make a basic piquant sauce, sauté some crushed garlic in a little butter and olive oil. Add half a cup of tomato sauce (Marinara sauce or Napolitana sauce) and warm it through. Add a tablespoon of Dijon mustard, a tablespoon of brown sugar, a teaspoon of wholegrain mustard, a tablespoon of Worcestershire sauce, a tablespoon of brown sugar, a splash of red wine vinegar or cider vinegar, a teaspoon of chopped capers and a teaspoon of grated lemon peel. Add salt and cracked black pepper to taste.
This will give you a good, basic piquant sauce. Remember, 'piquant' just means "having a sharp or appetizing flavor". So, if you want to change it, it should always have a sharp, sweet-and-sour kind of flavor. You can add chopped pickles, or chopped giardiniera, or any other sharp, sour condiment.
Can you add whipping cream to spaghetti sauce?
I have used half milnot and half whipping cream or half and half to cut down on calories and it tatsed great. It coats the fettucine realy well!
What is the function of cheese in white sauce?
In sauces, plain flour is used as a thickener. It adds texture to the sauce and prevents it from being too runny.
Where can I buy Aunt Nellie's Old Style Sauce in Michigan?
I live in Atlanta and have a friend who is a member of Augusta National. Aunt Nellies is is no longer sold in retail channels. For some reason (not surprising) Augusta National still gets it in bulk. I have enough to last me until spring when I can make the trip over there to get some more. Great on a turkey sandwich or even better in devilled eggs
How do you store Worcestershire sauce?
Purchased tomato sauce should be stored in a cool, dry place.
When referring to homemade tomato sauce, how it is stored depends on how long one wants to keep it.
# Use clean, sanitized containers.
# Keep it covered (limits mold exposure).
# Cool it quickly and thoroughly. Use shallow containers and refrigerate or use an ice bath.
# Refrigerate at 40°F or below. Use within a week. Check for signs of spoilage before use. Reheat completely. For longer storage, put it in the freezer.
Does Worcester sauce have gluten?
http://www.clanthompson.com/res_info_lists_show_items.php3?category=Foods&category_id=13 states that it is gluten free:
"French's Worcestershire Sauce: Manufactured by Reckitt Benckiser. Gluten free: Yes. Vegetarian: No. Verified: 10/12/2007. Comments: Caramel color is not derived from wheat. Contains anchovies."
It is debatable with the malt vinegar as an ingredient, however sources say (http://www.celiac.com/gluten-free/lofiversion/index.php/t26197.html) that no one has had a problem with french's so far.
What did the Romans use instead of tomato sauce?
The Romans were very fond of a sauce called garum which was made from fermented fish. It was similar to the fish sauce used in present day Thai cooking and probably acted as a flavour enhancer. The tomato was unknown to the Romans and not intoduced to Europe until the 15th./16th. Century when Europeans reached the Americas.
Most supermarkets have a section for imported items. You will find adobo of different spices in the Mexico Imports section.
What is the PH of Worcestershire Sauce?
According to the University of Cincinnati the average paper test for Barbecue sauce is 3.0, while the meter gave them a 3.79 reading.
Different sauces will vary in pH balance.
How many pounds of cranberry sauce for 200people?
4 ounces a piece would be 50 pounds. If however you only want to give them 2 ounces a piece it would be 25 pounds.
Beetop sauce is it still made?
Apparently no,it was discontinued in the 1980's http://www.fundinguniverse.com/company-histories/Hazlewood-Foods-plc-Company-History.html says a bit about the firm who used to make it....
Hollandaise Sauce INGREDIENTS * 3 egg yolks * 1/2 lemon, juiced * 1 teaspoon cold water * 1 pinch salt * 1 pinch ground black pepper * 1/2 cup butter DIRECTIONS
# In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately. Note If your sauce breaks and the butter and egg begin to separate, simply remove from the heat, add a splash of cold water, and whisk very fast. This should save your Hollandaise.
Better recipe: True hollandaise is nothing more than egg yolks, clarified butter and lemon juice and a pinch of Paprika or Cyan for color. (Cyan is a great flavor too!) Let's start with the basics. Separate your egg yolks making sure that you eliminate all the whites. Be a good chef and get dirty! Crack the egg, and dump it into your hand, Using the fingers, allow the whites to drop through. There is a little umbilical on the yolk that attaches it to the whites. This should be the last "white" attached. Pinch it off and deposit the yolk into a bowl. (Stainless steel bowls work best, but a glass bowl will work, it just needs more heat during the cooking process.) Repeat this step for as many eggs you want. (Six is a good number when serving 4 or more.) Let's let them set at room temp for a few. Don't forget to start a pot with water for the cooking portion of the sauce. Put in just enough water to cover the bottom by an inch or so. We don't want the yolk bowl to actually touch the water. We just need the steam! Set the temp on low too. (we wouldn't want to boil it out either!) While doing this, also place half a pound of butter and half a pound of margarine in a saucepan and set the heat to low. (keep in mind that you will not use all the butter, but it makes a nice spread for bread or cooking) Let the mixture melt on it's own. Do not stir it! Keep an eye on it though! When completely melted, and the temp is around 150* (guestimate!) The water will be on the bottom, and the oil on tom. Pull the butter (oil) off with a ladle and put it in another saucepan. (you will want to keep it warm during the next phase.) Now… back to the egg yolks! (Assuming that the butter is clarified and the water is hot, (not boiling!) With a wire whisk, start to beat the yolks. This is the most time consuming part of the sauce! A good start would be for 5-7 minutes! (I know, the arms will get a little tired!) But the idea is to prime the yolks with enough air so that when you intro the butter, the yolks stand a better chance of not breaking under heat and allow the yolks to absorb more butter. When ready, the yolks will have the consistency of a smooth paste. The volume will have almost doubled. You are now ready for the butter! Using a towel or oven mitt, place the bowl on the pot of water. (This is the crucial time when timing is everything!) beguine to add the butter about two ounces at a time, whisking all the while, until the butter is absorbed. Then add more butter in the same fashion, two ounces at a time. (Rule of thumb: periodically lift the bowl off the water pot every two ounces to vent any steam accumulated.) Also, periodically, you may want to remove it while you are whisking, just incase, to prevent breaking. (There is a skill in this that I can't teach you. You have to learn it with trials) Now, like I said earlier, you won't use all the butter. Just use enough until the mixture is shiny and creamy. (You will notice that it seems shiny after the first two portions of butter, but the consistency will not be tight. (Thick) ) When you are satisfied that its ready, quickly add lemon juice and the "pinch" of Paprika or Cyan. The amount of juice is dependant of what you like. Water is only used to cool the butter when you get the mixture too hot. It will cause the mixture to tighten up from breakage. You should only do this if/when the sauce breaks. Some people like to add a pinch or two of salt, but most rely on the salt content in the butter. Now….If you want Béarnaise, mince two cloves of shallots and join them with a tablespoon of tarragon in white wine vinegar. (About ½ a cup) and reduce it in a sauté pan until all the vinegar has evaporated. Then, add the reduction to the hollandaise you just made. Now you have Béarnaise!
This isn't hard at all. Put equal parts flour and fat in a skillet. Butter gives the best taste, but I've used olive oil or Smart Balance for a healthier alternate. Brown the flour SLIGHTLY in the fat. It will bubble and foam, what you are looking for is for the flour to turn from white to beige to slightly more than beige. Caramel colored is too far, you're looking for the color of a cooked Pizza dough, or less.
Once you reach that stage, pull it off the fire, and slowly start adding your broth, stirring all the while. Once you have at least a half cup or more of broth in the pan, you can return it to the fire, continue stirring, and let the heat thicken the gravy. You should turn off the burner before it has quite thickened as much as you want, because the gravy will thicken as it cools.
I generally use four or five tbs. of fat and flour to each can of Swanson's broth.
Can you cook tomato sauce in a porcelain enamel pot?
I cook fresh tomato sauce in my Magnalite all the time and never get a horrible metallic taste. I use a wooden spoon to stir it, though.
Why is clove studded onion used to prepare Bechamel sauce?
Studding the onion with the cloves makes it easier to extract the cloves at the end of the preparation.
Dissolve 2 teaspoons cornstarch in 3 tablespoons water. With a whisk, blend in 3 tablespoons soy sauce, 1 teaspoon ground or finely chopped ginger, 1 minced garlic clove, 1 teaspoon dried onion flakes, and ½ teaspoon oil (spicy or flavored oils are great.) When your stir fry is nearly done, pour in the sauce. Simmer until sauce is thickened.
Fish Sauce is made from a combination of fish and salt. Most are made from anchovies, but can be made from various fish or even squid. Like cooking with wine, the better the quality of fish the better quality of fish sauce.
One of the best fish sauces on the market today is made by BLiS. It is barrel aged with Red Boat N40 in bourbon barrels that previously aged maple syrup. The combination is unlike any other fish sauce on the market today.
What are the 4 types of sauces?
Type your answer here... White/Bechamel sauce
Veloute Sauce
Brown / Espagnol Sauce
Emulsified Sauce (e.g. mayonnaise)
Tomato Sauce.
However not everyone regards the above sauces, also know as the grand or mother sauces, as satisfying the definition of a leading sauce. For some, not uninformed people, a leading sauce is a sauce derived from a mother or grand sauce.
