|
|
Sauces,
Dips, Spreads & Related
Piquant
sauces are excellent
accents for meat, fish, vegetables even for sandwiches. They will bring
wonderful changes to your familiar dishes or they will just accompany
new.
We hope you will develop your own ideas how to use them.
Recipes for Sauces:
For a
small
or a big party
here is the definitive success. Several easy dips and spreads to
welcome
guests and good friends.
Recipes for Spreads:
Recipes for Dips:
|
|
| Sauce |
A
sauce is a thick liquid which can be used to add flavour to food, to
moisten it and/or make it look more attractive on the plate.
Sauces form an important part of traditional French cuisine. These
French-style sauces are thickened with starch or roux (flour cooked in
butter) and fall into two basic categories:
- Brown sauces, which are based on demi-glace, a reduction of browned
veal and beef bones
- White sauces, based on velouté, a reduction of the meat and
bones of veal, chicken or both, or of fish.
Also important in French cuisine are the following types of sauces:
- Béchamel; family sauces, based on flour & thickened
milk
- "Emulsified sauces", which use eggs as emulsifiers to combine
normally immiscible ingredients such as oil and vinegar
- "Butter sauces", in which butter fat is re-emulsified back to a state
resembling the original
|
 |
|
