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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

What is the white sauce on a gyro?

The white sauce on a gyro is typically a creamy, tangy sauce made from yogurt, mayonnaise, garlic, lemon juice, and various herbs, such as dill or parsley. Often referred to as tzatziki, this sauce complements the flavors of the meat and vegetables in the gyro, adding moisture and a refreshing taste. It's a key component that enhances the overall flavor profile of the dish.

What are two small sauces that can be derived from each mother sauce?

Secondary sauces are derived from the five mother sauces.

Hollandaise, Tomato, Espagnole, Veloute, Bechamel. Are the five mother sauces and an example of secondary sauce is making sauce Mornay from Bechamel Sauce

How would one differentiate smooth clam sauce from minced clam sauce?

If its minced, you are going to have chunks, albeit small ones, of clams in the sauce. A smooth one, though I've never heard of it, I believe would involve a sauce made with just the clam broth. Clam broth can be used as a base, much as chicken broth is, for a dish that involves seafood. For example, if your making pasta with shrimp, and just shrimp, you can make a sauce for that using clam broth.

Is cranberry sauce a liquid or a solid?

Since cranberry sauce is much like jell-o I think it is neither.

Can dogs eat cocktail sauce?

well I just gave him some with shrimp poppers so I hope:)

How do you safley reduce the alchol when cooking sauces?

Use the other ingredients as a heatsink to reduce the temperature of the alcohol. Or make sure before adding alcohol, that the food has some moisture or is liquidy. Then just slowly cook until you can't smell the alcohol anymore.