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Students Corner

 

SAUCES

Sauce is a liquid, having smooth and glossy appearance, definite in taste and light in texture; thickening is done in moderation.

USES OF SAUCES

1. To enhance the flavour of the food
2. To give colour to food
3. Help in digestion
4. Moisten dry food
5. Enhance nutritional value of food
6. Lend a name to dish e.g. fish Portuguese
7. Give a balanced taste

THICKENING AGENTS FOR SAUCES

Thickening agents used for SAUCES are as under:

1. Roux
2. Beurre manie
3. Starch
4. Egg yolk
5. Puree
6. Blood
7. Glazes

ROUX : A roux is a combination of Fat and Flour which are cooked together. Roux is of three types: White roux, blond roux and brown roux.

BEURRE MAINE : Equal quantity of Butter or Margarine and Flour kneaded to a smooth paste and added to boiling liquid.

STARCH : Starch such as corn flour, arrowroot, potato starch etc. are used to thicken sauce or gravy.

EGG YOLK : Egg yolk is used in emulsified sauces such as mayonnaise, hollandaise and custard sauces.

PUREE : Vegetable or fruit puree is known as CULLIS used in thickening.

BLOOD : Blood is used in recipes such as jugged hare

GLAZES : Stock reduced base sauces are prepared using demi-glaze
 

Classification of Sauces

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