VARIOUS KINDS OF SAUCE
1. Bechamel Sauce
Béchamel sauce or white sauce is one of the five main sauces in French classic cuisine. Modern
version of the béchamel sauce is made from milk and roux (a mixture of
butter and flour) and can be added spices such as salt, pepper and
nutmeg. Meanwhile, the classic béchamel sauce is made from veal and spices boiled in a clear broth. However, the classic version of this sauce is rarely made by modern chefs. The first béchamel sauce was made in 1680 by Pierre de la Varenne who was then a personal cook from Louis XIV. He then wrote the recipe for this sauce in his book Le Cuisinier Francois (French Culinary). La Varenne named the sauce he created in the name of his friend Marquis Louis de Béchamel.
2. The espagnole sauce
Espagnole sauce or brown sauce is one of the five main sauce (mother sauce) in French classic cuisine. The espagnole sauce is made of thick broth and roux (a mixture of butter and wheat flour). This sauce is the basis of making a demi-glace that is often used in French cuisine. Many modern chefs prefer to use a demi-glace rather than espagnole sauce in making a derivative sauce because demi-glace has a lighter flavor. Derivative sauce that can be made from either espagnole or glace sauce include Bordelaise sauce, Bigarade sauce, Charcutière sauce, Deviled sauce, Diane sauce, Poîvrade sauce, Madeira sauce, and Port Wine sauce. This sauce has the meaning of "Spanish sauce". Many theories about the history of this sauce, one of which states that this sauce brought by the chef Catherine from Aragon to England. This happened after he married King Henry VIII of England.
3. The veloute sauce
Velouté sauce is one of the five main sauce (mother sauce) in French classic cuisine. The
velouté sauce is made from a clear broth of chicken, fish or veal and
thickened with a roux (a mixture of butter and wheat flour). Velouté comes from the French language which literally means "velvet" because of its subtle texture. From the velouté sauce can be made some derivative sauce, including
Suprême sauce (from chicken and creamy Velouté sauce), Allemande sauce
(from veal Velouté sauce and cream) and white wine sauce (from Velouté
fish and white wine sauce).
4. The hollandaise sauce
The Hollandaise sauce is one of five main sauce (mother sauce) in French classic cuisine. The hollandaise sauce is made from melted butter and egg yolks and is added with orange juice and vinegar. The
sauce becomes viscous because of the emulsion that makes liquid butter
and water in orange juice or vinegar mixed and thickened. The temperature of this sauce should be kept always below 60 ° C so that the eggs in the sauce do not become curd. Hollandaise
is a French word meaning "from the Netherlands." The sauce was
originally called "Isigny Sauce" from the name of a town in Normandy,
Isigny-sur-mer.The city is famous for its butterfly but in World War II
butter had to be imported from the Netherlands because production butter
in France declined.The name of the sauce was changed to hollandaise
sauce to show the origin of butter made for the sauce Pierre de La
Varenne, personal chef Louis XIV, once wrote the recipe for this sauce
in his book Le Cuisinier Francois (Culinary France).
5. Tomato sauce
The tomato sauce is one of the five main sauce (mother sauce) in French classic cuisine. The tomato sauce is made from tomatoes that are boxed or crushed (purée) and broth and can be added with roux. When using tomatoes that are destroyed then not used roux because the texture is thick. This type of sauce is categorized as a coulis meaning sauce made from crushed vegetables or fruits. From tomato sauce can be made three derived sauce namely Creole Sauce, Portuguese Sauce and Spanish Sauce.
6. The mayonnaise sauce
The Mayonna was first used in an English cookery book in 1841. The Mayonon was supposedly invented by the French cooksman Louis François Armand du Plessis, duc de Richelieu in 1756 to celebrate the French victory of seizing the harbor of Mahon (the capital of Minorca in the Balearic Islands). "Mahón" is a French spelling for Mahon harbor so the sauce that was created was named "sauce mahonnaise" (sauce from Mahon). Sauce mahónnaise is the origin of the word "mayonnaise". Another source says the name Mayonnaise sauce is taken from the name Charles of Lorraine, Duke of Mayenne from northwest France. It is said that the cold sauce eaten with chicken by Charles de Lorraine, duc de Mayenne called "Mayennaise". Japanese mayonnaise is made from rice vinegar and has a distinct flavor compared to that of western mayonnaise made from distilled vinegar. Japanese mayonnaise is not sold in a jar, but inside a translucent, translucent plastic bottle. Mayonnaise is one of the spices in Japanese cuisine. In Japanese, a mighty fan of mayonnaise that always adds mayonnaise into all the food eaten is called the mayora.
7. Tar tar sauce
The name of the tartar sauce is taken from the name of the Mongolian Tartars because the texture of the sauce is not smooth. Tartar sauce is said to have existed since the days of Napoleon Bonaparte. The owner of the drink mixes all sorts of ingredients into the sauce to greet the Napoleonic soldiers who come to his place. The new discovery sauce is said to be favored by soldiers and became popular everywhere.
8. Sauce xo
In the 1980s, chefs in Hong Kong often incorporated elements of Western cuisine. The name of XO sauce is taken from X.O. (extra old). Konyak X.O. popular in Hong Kong, and is a luxury for Hong Kong residents. The term "XO" is then often used in Hong Kong to show good quality products. This sauce uses the name XO to impress luxury, and the packaging is also much to imitate packaging konyak XO.Shark fin meal specialist restaurant, Sun Tung Lok, run by the Yuen family is the first XO sauce maker. After that, a seafood restaurant in Kowloon named Fook Lam Moon followed him. They started bottling and selling the restaurant's kitchen-blended sauces. Another story says seafood restaurants East Ocean and Tsui Hang Village as the creators of XO sauce.
9. Sauce bernaise
The
bernaise sauce is a derivative sauce from mother of sauce hollandaise,
in bernaise sauce using hollandaise sauce only added with onion,
chervil, pepper, cucumber and tarragon. The
sauce was probably first made by Chef Collinet, the inventor of the
bloated potato (pommes de terre soufflées), and served at the opening of
Le Pavillon Henri IV in 1836, a restaurant in Saint-Germain-en-Laye,
not far from Paris. . This assumption is supported by the fact that the restaurant was
named Henry IV of France, a gourmet expert himself, who was born in the
Béarn region, a former province now in the department of
Pyrénées-Atlantiques, in southwestern France.
10. Demiglace sauce
Demi-glace is a chocolate sauce rich in French cuisine used alone or as a base for other sauces. The term is derived from the French word glace, which, used in reference to sauces, means "icing" or "glaze". It is traditionally made by combining one part Espagnole sauce and one part chocolate. The sauce is then halved, filtered from the remaining debris and ends with sherry wine.The common-by-glace variant uses a 1: 1 mixture of beef or chicken broth for espagnole sauce; this is referred to as "demi-glace au boeuf" or "chicken demi-glace" (demi-glace au poulet). The term "demi-glace" by itself implies that it is made with traditional veal stock.
2. The espagnole sauce
Espagnole sauce or brown sauce is one of the five main sauce (mother sauce) in French classic cuisine. The espagnole sauce is made of thick broth and roux (a mixture of butter and wheat flour). This sauce is the basis of making a demi-glace that is often used in French cuisine. Many modern chefs prefer to use a demi-glace rather than espagnole sauce in making a derivative sauce because demi-glace has a lighter flavor. Derivative sauce that can be made from either espagnole or glace sauce include Bordelaise sauce, Bigarade sauce, Charcutière sauce, Deviled sauce, Diane sauce, Poîvrade sauce, Madeira sauce, and Port Wine sauce. This sauce has the meaning of "Spanish sauce". Many theories about the history of this sauce, one of which states that this sauce brought by the chef Catherine from Aragon to England. This happened after he married King Henry VIII of England.
3. The veloute sauce
4. The hollandaise sauce
5. Tomato sauce
6. The mayonnaise sauce
The Mayonna was first used in an English cookery book in 1841. The Mayonon was supposedly invented by the French cooksman Louis François Armand du Plessis, duc de Richelieu in 1756 to celebrate the French victory of seizing the harbor of Mahon (the capital of Minorca in the Balearic Islands). "Mahón" is a French spelling for Mahon harbor so the sauce that was created was named "sauce mahonnaise" (sauce from Mahon). Sauce mahónnaise is the origin of the word "mayonnaise". Another source says the name Mayonnaise sauce is taken from the name Charles of Lorraine, Duke of Mayenne from northwest France. It is said that the cold sauce eaten with chicken by Charles de Lorraine, duc de Mayenne called "Mayennaise". Japanese mayonnaise is made from rice vinegar and has a distinct flavor compared to that of western mayonnaise made from distilled vinegar. Japanese mayonnaise is not sold in a jar, but inside a translucent, translucent plastic bottle. Mayonnaise is one of the spices in Japanese cuisine. In Japanese, a mighty fan of mayonnaise that always adds mayonnaise into all the food eaten is called the mayora.
7. Tar tar sauce
The name of the tartar sauce is taken from the name of the Mongolian Tartars because the texture of the sauce is not smooth. Tartar sauce is said to have existed since the days of Napoleon Bonaparte. The owner of the drink mixes all sorts of ingredients into the sauce to greet the Napoleonic soldiers who come to his place. The new discovery sauce is said to be favored by soldiers and became popular everywhere.
8. Sauce xo
9. Sauce bernaise
10. Demiglace sauce
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