home / cereals/ Technological process of preparation of milk sauce of various consistency and its derivatives. Assortment, use

The technological process of preparing milk sauce of various consistency and its derivatives. Assortment, use

Milk sauces have delicate taste and contain proteins, carbohydrates and fats in an easily digestible form. They are prepared with whole milk or milk diluted with broth, vegetable broth, water. Depending on the use, milk sauces are prepared in various thicknesses:

liquid - for serving with dishes;

medium density - for baking (raw egg yolks are added to the sauce) dishes from vegetables, meat and fish, as well as seasoning stewed and boiled vegetables;

thick - for stuffing poultry and game cutlets, minced meat products, for adding as a binding base to carrot cutlets, syrniki and other dishes;

Sauce dairy (bechamel). White fat flour sauteing is diluted with hot milk, boiled for 7-10 minutes, salted, filtered, brought to a boil. Served with vegetable (boiled cabbage, beans, corn, asparagus, etc.) and cereals (cutlets and meatballs, rice, millet, etc.) dishes.

Sweet milk sauce.AT liquid milk sauce add sugar and vanillin dissolved in hot water. Served with cheesecakes, puddings, cereals and cottage cheese casseroles.

Milk sauce with onion (subise). Finely chop the onion, sauté in butter, stirring so that it does not fry. Then add meat broth and simmer until soft. The prepared onion is introduced into the milk sauce, boiled for 7-10 minutes, salt, red ground pepper, filter, while rubbing the onion. Then the sauce is brought to a boil, seasoned with margarine or butter. Sauce is served with fried lamb, natural lamb cutlets and chops.

Dairy sauces should taste like milk. Do not use burnt milk for their preparation.

Lactic liquid sauce- hot at a temperature of 65-7 (GS no more than 1-1.5 hours, since at long-term storage it darkens due to caramelization of milk sugar. Thick milk sauce should be stored refrigerated at a temperature of 5 "C for no more than a day. Milk sauces of medium density cannot be stored, they are prepared immediately before use.

Technological process egg-oil sauces of various consistencies. Assortment, use. Quality requirements, mode of storage and implementation. Processes involved in the preparation of hollandaise sauce.

Butter, which is the main component of this group of sauces, does not contain organic acids, extractives and other substances that stimulate appetite. Therefore, to give taste and excite the activity of the digestive glands, citric acid is added to egg-oil sauces in the amount of 1-2 g per 1 kg of sauce or lemon juice. These sauces well enrich the composition of low-fat dishes | products: color and white cabbage, lean fish (perch, cod, etc.), low-fat poultry meat (chicken, chicken, etc.). There are two types of egg-butter sauces: non-emulsified (Polish, cracker) and emulsified (Dutch-based).

Polish sauce. into melted butter add chopped hard-boiled eggs, salt, chopped parsley or dill, lemon juice or diluted citric acid. Sauce is served with boiled fish, cauliflower, white cabbage.

Sauce Polish ("economical"). To reduce cost and energy value Polish sauce is prepared on the basis of white. In ready white sauce add butter, chopped eggs, parsley, citric acid.

Dryer sauce. crackers white bread grind, sift and fry with stirring until golden brown. The butter is melted and heated until it becomes clear and a light brown precipitate forms. The oil is drained from the sediment, fried crackers, salt, citric acid are added. Served to boiled vegetables - Brussels sprouts, white, colored, broccoli, asparagus, artichokes.

Sauce Dutch. Yolks raw eggs combine with cold boiled water, stir in a bowl with a thick bottom, add 1/3 of the butter put according to the recipe in pieces, boil in a water bath (at a temperature of 75-80 ° C), stirring and whisking slightly until a homogeneous slightly thickened mass is formed. After that, the heating is stopped and, continuing to stir, pour in a thin stream, the remaining melted butter. The finished sauce is seasoned with salt, citric acid or lemon juice and strain. It turns out a thick homogeneous emulsion of the "oil in water" type, where the emulsifier is egg yolks. Therefore, despite the high oil content, the sauce does not feel greasy and has a delicate taste. To reduce the cost of the sauce, reduce its energy value, and increase the stability of the emulsion, white sauce is sometimes added to it. Hollandaise sauce is served with boiled asparagus, cauliflower and low-fat fish (whitefish, sterlet, zander, etc.). In addition to the main hollandaise sauce, a number of its varieties are prepared.

Sauce Dutch with mustard (mutar). Prepared mustard is added to the hollandaise sauce (about 50 g per 1 kg of sauce). Served with fried sturgeon fish.

Sauce Dutch with Vinegar (Bearnaise). Coarsely crushed peppers, bay leaves are poured with vinegar (9%) and boiled. Then the vinegar is filtered and seasoned with Dutch sauce (instead of citric acid). Served with fried meat (langets, fillets), kidneys.

Sauce Dutch with cream (muslin). Whipped cream is added to the finished sauce before serving. Served with boiled and stewed fish, dishes of dessert vegetables.

Sauce dutch with capers. Warmed capers without brine are introduced into the finished sauce. Served with dishes from boiled, poached, fried fish.

Egg-butter sauces and cracker sauce have a slightly sour taste and the aroma of butter.

Polish and cracker sauces can be stored for up to 2 hours

The hollandaise sauce should have a smooth consistency, with no grains or flakes of curdled protein. There should be no grease on the surface of the sauce.

In polish and cracker sauces, the oil should be clear. The eggs for the Polish sauce are coarsely chopped.

Milk in cooking is a product that is used in all its areas. It is indispensable in a number of dough recipes, hot dishes, soups and gravies. What can we say about desserts, from puddings to creams and sweet mousses. Therefore, milk sauce is so widely represented in modern kitchen: there are thick sauces for meat and cutlets, for rice and potatoes, for sweet pastries, meringue and pancakes.

Milk gravy fits perfectly into the daily diet and is suitable for special occasions. Competently choosing right amount ingredients, you can prepare a dietary option suitable for weight watchers or those on a therapeutic diet, for example, with an ulcer or gastritis.

In the end, this delicate milky taste, as in kindergarten, will allow you to plunge into memories a little. Dairy dressings will fall in love with even the most capricious and fastidious child from the first try, and their taste will ideally complement the composition of meat, fish or sweet dishes.

Two main types

Versatility milk sauce is the ability to create variations both for hot dishes - for example, a version of the milk sauce for chicken, pork chops and cutlets or spaghetti - and for a variety of desserts. Naturally, the set of ingredients in the two recipes differs, but the basis remains the same: prepare milk sauce routing offers using milk and flour, usually wheat. Below are offered classic recipes traditional all over the world milk sauce for hot dishes and desserts.

Gravy for main courses

The recipe for classic milk gravy includes the minimum set of ingredients that can be found in any store. In general, this sauce can be called a budget one, since no hard-to-find or expensive products are used. Milk sauce according to the traditional recipe is made with the obligatory addition of onions.

You will need:

Milk - 700 ml
Butter - 60 g
Onion - 1 small onion
Garlic - 3 cloves
Parsley, fresh - 1 medium bunch
Black pepper, ground - to taste
Salt - to taste

Servings - 4

Cooking time - 35 minutes

Option cheese sauce, which is created from milk and cheese, is prepared in a similar way, but only in a water bath. It makes an excellent milk sauce for pasta, used to prepare pasta with various pasta. The recipe for milk sauce for fish includes a set of herbs and spices, as well as lemon juice: sauce for fish and seafood should be sour.

Sweet dressing for desserts

Milk-and-sugar sauces are suitable for various desserts: for cottage cheese casseroles, for pancakes, pies and pancakes, for berry jelly and puddings, curd mass. There is no fundamental difference in the set of components, only a few ingredients differ. It is also noteworthy that traditionally it is cooked with eggs, and the cooking technology itself is somewhat different.

You will need:

Milk - 700 ml
Wheat flour - 2 tablespoons
Butter - 50 g
Egg - 2 pieces
Sugar - 2 tablespoons
Vanillin - 1/3 teaspoon

Servings - 4

Cooking time - 25 minutes

The classics of sauces - sauces with milk - will appeal to absolutely everyone. A simple composition of both recipes, benefits and pleasant taste ensure the popularity of refueling for decades. For some, this is an exquisite seasoning, but for someone - the taste of childhood, like in a kindergarten. In any case, it is safe to say that a ready-made milk sauce with onions or sweet sauce with sugar and vanilla will not spoil any dish or dessert, whether it be meat in milk sauce or Cheesecake. With it, the diet will be more comfortable and enjoyable. Knowing how to prepare milk sauce, the hostess can always be sure that guests and household members will be full and satisfied.

Enjoy your meal!

In contact with

mushroom sauces

Fish sauces

Meat sauces

Meat sauces are prepared red and white. First, the so-called main sauces are prepared, and from them, by adding various products, separate varieties (derivative sauces) are prepared.

Basic red sauce and its derivatives

Flour red passerovka is diluted with brown broth. As already noted, fat passerovka can be diluted with hot broth, dry - with broth cooled to 50 ° C. For this, browned flour is poured into the boiler, part of the broth is poured in, stirred well until homogeneous mass and filter. The rest of the broth is poured into the diluted flour sauté, the sautéed roots are added with tomato puree, salt and boil from 45 minutes to an hour (Fig. III.7).

Before the end of cooking add sugar, ground pepper, bay leaf. The sauce is filtered, rubbing boiled vegetables into it, and brought to a boil. The main red sauce is used to prepare derivative sauces or, seasoned with butter or margarine, served with cutlet mass, ham, sausages, sausages, etc. To improve the taste, you can add Southern sauce, fume, bouillon cubes to red sauces . The following derivative sauces can be prepared from the main red sauce.

Red sauce with wine (Madeira sauce). Prepared wine (madeira, nutmeg, port wine) is added to the ready-made main red sauce, brought to a boil and seasoned with margarine or butter. Serving sauce with dishes fried meat, birds and game.

Sauce onion (myronton). Finely chopped onions are sautéed in oil, peppercorns, bay leaves are added, and vinegar is poured over. It is then evaporated almost to dryness. The fat extracts the aromatic substances of the onion, and the vinegar extracts the pepper and bay leaf. The prepared onion is placed in the main red sauce, seasoned with salt and sugar to taste, and brought to a boil. The finished sauce is seasoned with butter or margarine. Served with meatballs, cutlets, fried and boiled pork and others meat dishes. In addition, the sauce is used for baking meat dishes.

Rice. 111.7. Cooking scheme

Red sauce with onions and cucumbers (spicy). Finely chopped gherkins, Southern sauce are added to the onion sauce, brought to a boil and seasoned with butter or margarine. Gherkins can be replaced with pickles. To do this, they are cleaned of skin and seeds, finely chopped, stewed with water or broth and added to the sauce. Sauce is served with fillets, langets, meatballs, cutlets.

Onion sauce with mustard (robert). Ready mustard is added to the onion sauce. The sauce should not be boiled, as the mustard proteins coagulate and its specific smell disappears. The sauce is served with pork dishes, fried sausages and sausages.

Red sauce with onions and mushrooms (hunting). Finely chopped onions are sautéed in butter or margarine, chopped into small strips are added. boiled mushrooms and sauté together for another 3-5 minutes. Then the onions and mushrooms are put in a red sauce, peppercorns, bay leaf are added and boiled for 10-15 minutes. At the end of cooking, prepared white is added to the sauce. dry wine, chopped tarragon, parsley. You can make the sauce without wine. Serve sauce for fried game, natural fried cutlets and other fried meat dishes.

Sauce red with roots (for stew). Carrots, turnips or turnips, white roots and onions are cut into slices or cubes, sautéed, combined with red sauce, added allspice peas and cook for 10-15 minutes. At the end of cooking put green pea, chopped bean pods. The sauce can be prepared without wine.

Red sauce with vegetables for meatballs (Greek). Carrots, onions, white roots, fresh sweet peppers are cut into thin strips, sautéed, added to red sauce, allspice peas are added and boiled for 10-15 minutes. At the end of cooking, prepared wine is introduced (such as Muscat, Port, Madeira). The sauce is brought to a boil and the prepared wine is added. The sauce can be prepared without wine.

Red sauce with tarragon. Tarragon stalks are cut into pieces, put in the main red sauce, fume is added and boiled for 25-30 minutes. Filter. Tarragon leaves are poured with dry white wine, brought to a boil and added to the strained sauce. Served with fried meat natural cutlets from veal, pork, lamb, to fried chickens and chickens, to egg dishes.

The sauce is sweet and sour. Raisins and prunes are sorted, washed. Prunes are boiled in a small amount of water and pitted. Walnuts peel and shell and cut into pieces. Prepared prunes, raisins, nuts are put in a decoction of prunes, sweet peas are added and stewed for 7-10 minutes, then combined with red sauce, brought to a boil, prepared wine or vinegar is added. Served with dishes of boiled, stewed meat and poultry.

Basic white sauce and its derivatives

The main difference between white and red sauces is that almost all of them are less spicy and more delicate in taste. White sauces are less succulent than red sauces. To enhance the secretion of digestive juices, citric acid is added to these sauces.

To prepare the main white sauce, white fat sautéing is diluted with white broth, finely chopped, lightly sautéed parsley is added, onions are boiled for 25-30 minutes. Then the sauce is seasoned with citric acid or lemon juice, salt, filtered, rubbing the vegetables, and brought to a boil again. Served with dishes of boiled meat and stewed poultry or used to prepare derivative sauces. In this case, the main sauce does not need to be seasoned to taste (Fig. III.8).

Steam sauce. This sauce is prepared in the same way as the main white sauce, but before the end of cooking, white wine, salt, ground pepper are introduced, and after the boil is stopped, lemon juice is added. To improve the taste and increase the content of extractive substances during cooking, you can add a decoction of champignons or stewed champignons. This sauce is called steam because when preparing it, they usually use the broth remaining after stewing chickens, chickens, etc. The sauce is served with boiled and stewed chickens, chickens, veal, steam cutlets from veal, game.

Rice. III.8. Scheme of preparation of the main white sauce

White sauce with egg (suprem). Raw egg yolks are combined with pieces of butter or margarine, a little cream or broth is added and, stirring constantly, boil in a water bath until thickened at a temperature of 60-70 ° C. The resulting mixture (egg-butter lezon) is combined with a white main sauce at the same temperature, grated nutmeg, salt, citric acid. Served with boiled and stewed dishes of veal, poultry and game.

White sauce with vegetables. Root crops (carrots, parsley or celery) and onions are cut into small cubes or strips and sautéed for 3-5 minutes. Then pour a little broth and, closing the dishes with a lid, let them cook until done. Separately boiled green shoulder blades of beans, turnips or rutabagas. Turnips and turnips should be boiled with boiling water before cooking to remove a specific smell and bitterness. Prepared vegetables are poured with white basic sauce, allowed to boil, citric acid, salt are added, seasoned with butter or margarine. Served with dishes of boiled lamb, veal, rabbit, poultry, as well as steam cutlets from meat.

Tomato sauce. This sauce differs from other whites in a more spicy taste. To prepare it, sauté chopped carrots and onions, add tomato puree, white roots and continue heating for another 15-20 minutes. Then the sautéed vegetables are combined with the main white sauce and boiled for 30 minutes. Before the end of cooking put salt, ground pepper and citric acid. You can also add dry white wine (in this case, the amount of citric acid is reduced). The finished sauce is filtered, while wiping the boiled vegetables, and then brought to a boil again. Served with dishes of fried meat, offal (brains) and vegetables. Tomato sauce has several varieties: with mushrooms, with mushrooms and vegetables, etc.

Fish broth is used to prepare white sauces and their derivatives. Their taste is more delicate than meat. They are served with boiled and stewed fish dishes.

Sauces fish white basic, steam and tomato. They are prepared in the same way as the meat of the same name, but using fish broth.

White wine sauce. Prepared in the same way as meat white with an egg.

White sauce with brine. Boiled and filtered cucumber pickle is added to the white main sauce, boiled for 5-10 minutes. Salt, citric acid are put in the finished sauce, prepared wine is added, and seasoned with butter or margarine.

Tomato sauce with vegetables (Bordeaux). Carrots, parsley and onions are cut into small cubes and sautéed. Then they are combined with tomato sauce, black peppercorns are added, boiled for 10-15 minutes. At the end of cooking, bay leaves are added, prepared wine, citric acid are poured in and seasoned with margarine or butter. The sauce can be prepared without wine. Sauce is served with dishes of boiled, stewed, fried fish and fish cutlet mass.

Russian sauce. This sauce is served with fish poached in Russian style. AT tomato sauce add dry white wine, Russian garnish, bring to a boil and season with margarine or butter. The Russian garnish includes: pickled cucumbers, peeled, chopped and poached; carrots and white roots, cut into slices or sticks and poached; small heads of whole onion seedlings or onions, cut into slices, sautéed; capers and pitted olives; champignons poached in oil; boiled sturgeon cartilage.

Sailor sauce. Poached champignons or boiled porcini mushrooms, small heads of seedlings (shallots) sauteed in oil, mashed anchovies, dry white wine are added to the tomato sauce and brought to a boil.

Crayfish sauce. Pieces of cancer oil are introduced into the white base sauce. To prepare cancer oil, shells of boiled crayfish are slightly dried and crushed with butter. The resulting mass is heated, stirring, at a temperature of 100 -105°C. At the same time, coloring substances from the group of carotenoids dissolve in fat and give it a beautiful color. The oil is poured into hot water and brought to a boil. Then, reducing the heat, let it stand for 25-30 minutes without boiling and cool. The cancer oil that has hardened on the surface is removed and the underside is cleaned.

Mushrooms contain a significant amount of extractive, flavoring and aromatic substances. Therefore, they are widely used for making sauces. In European cuisine, fresh and canned champignons and other artificially grown mushrooms are used mainly as flavoring and aromatic additives to food. various sauces. In Russian cuisine, on the basis mushroom broth cook a lot mushroom sauces, to which boiled mushrooms are added, finely chopped or chopped into strips. These sauces are served with cereals, vegetables, as well as some meat and other dishes. Most of all, these sauces are suitable for potato patties, cutlets, rolls, zrazy, casseroles, etc.

Mushroom main sauce. White fat passerovka is bred mushroom broth, boil for 45-60 minutes, salt, filter. boiled mushrooms and onion cut into strips or finely chopped. Onions are sautéed, combined with mushrooms and fried for 5 minutes, then added to strained sauce and boiled for 10-15 minutes. The finished sauce is seasoned with margarine or butter.

Sauce mushroom with tomato. Tomato puree is sautéed with fat and combined with mushroom sauce.

Sauce mushroom sweet and sour. Selected and washed raisins, prunes (pitted), black peppercorns are added to the mushroom sauce with tomato and boiled for 10-15 minutes, bay leaves are added at the end of cooking.

Milk sauces have a mild taste and contain proteins, carbohydrates and fats in an easily digestible form. They are prepared with whole milk or milk diluted with broth, vegetable broth, water. Depending on the use, milk sauces are prepared in various thicknesses:

liquid - for serving with dishes (50 g of flour per 1 liter of sauce);

medium density - for baking (raw egg yolks are added to the sauce) dishes from vegetables, meat and fish, as well as dressing stewed and boiled vegetables (100-PO g of flour per 1 kg of sauce);

thick - for stuffing poultry and game cutlets, minced meat products, for adding as a binding base to carrot cutlets, cheesecakes and other dishes (130 g of flour per 1 liter of sauce);

Chapter 2. Sauces

Sweet milk sauce.AT liquid milk sauce is added with sugar and vanillin dissolved in hot water. Served with cheesecakes, puddings, cereals and cottage cheese casseroles.

Milk sauce with onion (subise). Finely chop the onion, sauté in butter, stirring so that it does not fry. Then add the meat broth and simmer until soft. The prepared onion is introduced into the milk sauce, boiled for 7-10 minutes, salt, red ground pepper are added, filtered, while rubbing the onion. Then the sauce is brought to a boil, seasoned with margarine or butter. Sauce is served with fried lamb, natural lamb cutlets and chops.

Flourless sauces are prepared on the basis of butter or vegetable oil, vinegar, fruit and berry decoctions.

Egg-butter sauces

Polish sauce. Hard-boiled eggs, cool, peel, finely chop. Finely chopped parsley or dill. Butter is melted, combined with prepared eggs and herbs, lemon juice or diluted citric acid, salt are added. The sauce is stirred and heated at a temperature not exceeding 70 ° C. Served to boiled dishes from fish, to cauliflower and white cabbage.

Butter 700, eggs 8 pcs., parsley (greens) or dill (greens) 27, citric acid 2.

Polish sauce with white sauce. All products are prepared in the same way as for the Polish sauce, and are introduced in the same sequence into the prepared white base sauce. For fish dishes it is cooked in fish broth. In fact, this sauce is cheaper than Polish. Use it for the same dishes as Polish sauce.

Butter 325, eggs 6 pcs., parsley (greens) or dill (greens) 27, citric acid 2, fish broth 450, butter 25, wheat flour 25.

Dryer sauce. Crackers of white bread are ground, sifted and fried with stirring until golden brown. The butter is melted and heated until the water in the butter evaporates and a brownish precipitate forms. After that, the oil is filtered and fried crackers, salt and citric acid or lemon juice are added to it. Rusk sauce is served with boiled vegetables - Brussels sprouts, white cabbage, cauliflower, asparagus, artichokes.

Hollandaise sauce. The yolks of raw eggs are combined with cold boiled water, stirred in a bowl with a thick bottom, pieces of butter (1/3 part) are introduced, boiled in a water bath (at a temperature not exceeding 80 ° C), stirring and whisking lightly until a homogeneous, slightly thickened mixture. Having stopped heating, the remaining melted butter is introduced into the sauce, and after complete connection with the yolks, white fat passerovka, diluted with broth or decoction, salt, citric acid or lemon juice. Ready sauce is filtered.

Hollandaise sauce can be made without white sautéing, but this sauce is unstable. So that the yolks do not curl and the emulsion structure of the sauce does not collapse, its temperature during boiling should be up to 70-75 ° C. The addition of white sauté makes the sauce more stable. Hollandaise sauce is prepared immediately before serving for dishes from boiled fish, vegetables (asparagus, cauliflower and Brussels sprouts).

Oil mixtures

Butter mixtures are softened butter mixed with crushed additives in the form of cheese, mustard, herring, sprat, herbs, molded and chilled. When selling, the oil mixtures are cut into small pieces weighing 10–15 g each. Lemon juice is added to improve the taste. Oil mixtures are used as a seasoning for meat, fish and vegetable hot dishes, for decoration cold dishes, making sandwiches and in dietary nutrition. Pieces of the oil mixture can have a variety of shapes - a circle, a rectangle, a rhombus, a square, a ball, a nut or a flower. The butter mixture should be well chilled and retain its shape.

Green oil. Softened butter is combined with finely chopped parsley, citric acid, mixed, molded into a long loaf or thin sausage, cooled and cut. Served with beefsteak, entrecote, fish fries, used to make sandwiches and other dishes.

Herring oil. Herring fillets are soaked, passed through a meat grinder with a fine grate, rubbed through a sieve, combined with softened butter and beaten well. Store the finished oil in the refrigerator. Used to make sandwiches cold appetizer, for stuffing eggs.

Mustard oil. Butter is softened and combined with ready-made table mustard. Used to make sandwiches.

Cheese butter. Prepared by whipping butter with grated green cheese or foxfort. Used for making sandwiches. AT diet food cheese butter is made from mild cheeses and served as a cold appetizer.

Rose oil. Butter is combined with tomato puree and whipped. Used for sandwiches.

Yolk paste. Yolks boiled eggs separated from proteins, rubbed and combined with softened butter and salt. Whipped cream can be added to the pasta. Used for sandwiches, decoration of banquet dishes and stuffed eggs.

Cheese paste. Add sour cream to the mashed cheese and mix well. You can add red ground pepper. Used to make sandwiches.

Sauces have long and firmly settled in our kitchens, and now you do not need to go to a restaurant to taste a multifaceted gourmet meal. The same dish served with different sauces has a radically different taste, which is why we appreciate these “liquid seasonings”.

Sauces most often have a positive effect on the digestion process, stimulating the appetite and increasing the digestibility of food. They delight our eyes and improve the taste of food. However, sauces should complement the dish, not mask its bad taste!

The word "sauce" itself comes from French, and means the usual gravy that gives juiciness to the dish. At the same time, it can not only water dishes, but also cook (stew or bake) them right in it.

If the sauce is served with a dish, then it is better to pour it not on the finished dish, but separately - in a gravy boat. Then everyone can choose the option of dining with or without it, and of course, regulate its quantities.

Sauces are served for cold and hot dishes, sweet and savory, for the main course, side dishes and desserts.

From all that has been said, it is clear that humanity has created a lot of sauces. Today we will talk about how not to get lost in this world of “gravies”, or rather, about what types of sauces are and how they are classified.

How sauces are made

Any sauce consists of a liquid part and an additional part (additives, spices, spices). If the components in the additional part are at least, then the sauce is called the main one.

Any sauces that are made using the base as a base are considered derivatives.

An additional part of any sauce may or may not thicken, i.e. contain or not contain flour (starch). Sauces without thickeners are called noble.

The types of sauces are:

, which differ from other sauces only in that products are dipped in them. They are served with chips, pies, french fries, seafood, etc.
gravy (gravies)

What are the main sauces?

In France (and all of Europe) these are:

(). Its base is milk and white flour. It is ideal for lasagna, chicken, julienne, meat cutlets and meat casseroles.
(white sauce). Its basis is light broth from chicken, veal or fish and golden roast flour.
(). Its basis is a strong meat broth and strong roasted flour.
. Its base is an emulsion of sweet butter and chicken yolk, created in a water bath.
tomato sauce. Its base is mashed boiled tomatoes. Ideal with pork and pasta.
mayonnaise. Its basis is vegetable oil, chicken yolk and mustard.

In Asia it is:

fish sauce

Classification of sauces

All sauces can be conditionally divided according to the following indicators: by temperature, liquid part, purpose, consistency, color, composition complexity, cooking technology, taste, calorie content.

By temperature, sauces are:

hot - 75-80 ° C (they are served only with hot dishes)
cold - 10-14 ° C (they are served with both hot and cold dishes)

For the liquid part:

By consistency:

liquid (like liquid sour cream) - they are watered ready meals from cereals, vegetables, etc., as well as stew in them
medium (like thick sour cream) - they are seasoned vegetable dishes, and vegetables, meat, fish are baked in them
thick (like manna porridge) - they are added to some dishes (carrot cutlets, cheesecakes, etc. - for binding) and are used for stuffing cutlets from poultry, meat, etc.

By appointment:

for vegetable dishes
for cereal dishes
to salads
for desserts and sweets

Most sauces are red and white in color. Others - to set off the taste of the dish, emphasize its beauty.
To taste sauces are:

tender. These are white and sour cream sauces, which are served with stewed chicken, pork, fish.
sweet (dessert). They are based on sugar, juices, decoctions of berries and fruits, milk or wine. An additional part can be chocolate, cocoa, vanillin, honey. The density of these sauces is given by the introduction of flour or starch. They are served with sweets or desserts, less often with meat and poultry dishes.
. They are based on products with a mega-spicy taste: chili, horseradish, etc. They are served with meat, poultry or fish dishes, sometimes used for marinating food.
sour and sour-sweet. Most often these are Asian sauces, or sauces that include honey.

According to the complexity of the composition, sauces can be simple and complex - it all depends on the number of components used.
According to the cooking technology, sauces can be prepared with full or partial heat treatment (boiling, stewing, aging in a water bath), or without it.
By calorie sauces are high-calorie and dietary. Usually, lighter sauces are offered for fatty foods, and more high-calorie sauces for low-fat ones.

It so happened that the same sauce can differ in a number of ways. For example, there are different kinds mayonnaise:

High-calorie (1st category) - with a fat content of 55% or more, water in it - 35%, chemical additives - a minimum. The best of them contain 80% of all fats of olive oil.
Medium-calorie (2nd category) - with a fat content of 40-50%, water - 35-50%.
Low-calorie (3rd category) - with a fat content of up to 40%, water - more than 55%.

In addition, these mayonnaises are divided into snack (containing spices) and children's / (containing sweeteners and resembling cream).

The consistency of mayonnaise can be similar to thick or liquid sour cream, cream or paste.

At the same time, in a foreign product, mayonnaise is classified differently - depending on the presence of thickeners.

If you are preparing a sauce with fish broth, then serve it only with fish dishes.
Flour, before adding to the sauce, be sure to fry (with or without fat).
Instead of vinegar for sourness in the sauce, use lemon juice, sour fruit puree (apples, plums, cherry plums).
Add butter only to warm sauce (not hot!).
Aromatic components (garlic, greens, etc.) add to the sauce 10 minutes before readiness.
Try to always prepare fresh sauce.
Keep sauces covered, only in the refrigerator in a clean glass or stainless steel container.

Easy peasy:

Try making your own sauces. It's simple. Adjust the number of components to your liking.

P.S. All the above recipes are designed for beginners and are simplified as much as possible. If you want to make professional sauces, create them according to a complete and accurate recipe.

Cold sauces:

Mayonnaise: vegetable oil, egg, mustard, vinegar, salt, ground black pepper
"Caesar": mayonnaise, crushed garlic, grated parmesan cheese
" ": mayonnaise, crushed garlic, capers, chopped herbs
" ": mayonnaise, whipped cream, grated blue cheese
French dressing: vegetable oil, mashed egg yolk, vinegar, mustard
Italian dressing: olive oil, vinegar, chopped herbs
Teriyaki: soy sauce, honey/sugar, rice vinegar (white wine), spices
"": thick tomato puree, sugar, spices, salt

Hot sauces:

"Bechamel": fried flour, milk, salt, nutmeg
Hollandaise sauce: melted butter, white wine, egg yolks

The classification of sauces is most clearly presented in the table: