Subtleties in the Preparation of Hot Sauces

Sauces are an important complement to grilled, fried, steamed dishes. Well selected and properly combined, they improve the quality of the dish and allow more variety.



Sauce should be selected so as to underline the specific flavor of the dish to which it served. Infusions and broths should be used as solvents for sauces instead of plain water. They improve tremendously taste.

Sauces depending on the temperature at which are served are hot and cold.

Warm sauces were prepared on the basis of fat-flour or only an oil component with the addition of spices, or based on vegetable matter, with or without the addition of a thickener. Their members are widely covered fish, meat, vegetable and mushroom broths and potions.

Subtleties in the preparation of hot sauces
There are two basic kinds of hot sauce - light and dark.

Thickening sauces warm it in several ways:

1. By dissolving the pre-baked flour in cold decoction or broth - the so-called dry roux. In a dry pan spread flour on the layer 2 cm thick and bake at constant stirring: for light sauces, while the flour got scent of roasted nuts (not dark), and for darker sauces - until golden color.

2. By browning flour in a warm (not fried) fat. There are three main ways of cooking. In one of the flour is added to the oil while stirring 2-3 minutes, almost without change color - this sauce is suitable for light roux. The latter is added to the flour in the oil, and stirring to obtain a golden color. The third option is suitable for dark roux is browning flour in the acquisition of a reddish tinge.

Cold sauces were prepared based on the vegetable matter, cream, vegetable oil, eggs and the like. Serve in a gravy bowl.