Sauces - Revision history

You ate my cat: Undo revision 13260 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T15:14:28Z

Undo revision 13260 by Epynevadyr (Talk) - Reverse Vandalism

Epynevadyr at 04:33, 18 November 2010

2010-11-18T04:33:58Z

Brnai: /* Recipes and Examples */

2008-08-15T18:26:11Z

Recipes and Examples

Brnai: /* Cream, White, and Cheese Sauces */

2008-08-15T18:24:23Z

Cream, White, and Cheese Sauces

Brnai at 18:23, 15 August 2008

2008-08-15T18:23:37Z

Brnai: /* Recipes */

2008-08-15T18:00:21Z

Recipes

Brnai at 17:59, 15 August 2008

2008-08-15T17:59:36Z

Brnai: /* Salsas */

2008-08-15T17:55:32Z

Salsas

Brnai at 17:55, 15 August 2008

2008-08-15T17:55:19Z

Brnai: /* Béchamel */

2008-08-15T17:48:28Z

Béchamel

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 The variety of sauces in other cuisines includes chutneys, gravies, hot sauces, mustards, pasta sauces, relishes, salsas, and many others.
->==Sauces in traditional French cuisine==
+==Sauces in traditional French cuisine==
 Sauces are an important part of classical French cuisine. The modern system of '''mother sauces''' was codified by Antonin Carême in the 19th century and expanded by Auguste Escoffier in the 20th century. Carême's mother sauces were:
@@ Line 18: / Line 18: @@
 ===Roux===
-'''Roux''' is a thickening agent used in three of the mother sauces and many others, including gravy. Roux is also an ingredient in soups and soufflés. It is defined as a cooked mixture of flour and butter. The flour includes starch, which provides the thickening power of roux. The purpose of the butter is to disperse the flour before it is added to another medium, preventing lumping, and to cook the starchy flavors out of the flour before it is eaten. The fact that it is cooked gives it an advantage over other flour-based thickening agents like '''''beurre manié'''''&amp;mdash;flour kneaded with butter&amp;mdash;and '''slurries'''&amp;mdash;flour agitated with water.
+'''Roux''' is a thickening agent used in three of the mother sauces and many others, including gravy. Roux is also an ingredient in soups and soufflés. It is defined as a cooked mixture of flour and butter. The flour includes starch, which provides the thickening power of roux. The purpose of the butter is to disperse the flour before it is added to another medium, preventing lumping, and to cook the starchy flavors out of the flour before it is eaten. The fact that it is cooked gives it an advantage over other flour-based thickening agents like '''''beurre manié'''''&mdash;flour kneaded with butter&mdash;and '''slurries'''&mdash;flour agitated with water.
 Roux is classified as '''white roux''', '''blond roux''', and '''brown roux'''. The three are differentiated by their color, flavor intensity, and thickening power, which is determined by the cooking time.
@@ Line 24: / Line 24: @@
 To make roux, melt butter over medium-low heat, then add flour until it becomes the desired consistency. Usually roux calls for equal parts butter and flour (by weight), but you should add as much as is necessary to get a thin paste. Roux can be made to a thick paste, but it is more difficult to integrate it into other liquids. As soon as the roux is the correct consistency, keep stirring as it cooks.
-White roux should be cooked 1&amp;ndash;2 minutes and take on no additional coloring. Blond roux should take 3&amp;ndash;5 minutes and have a very light brown color and a nutty flavor; longer than that yields a brown roux with bold flavor. Note that the longer a roux is cooked, the thinner it gets, so you may want to compensate for this by beginning with a thicker paste for brown roux.
+White roux should be cooked 1&ndash;2 minutes and take on no additional coloring. Blond roux should take 3&ndash;5 minutes and have a very light brown color and a nutty flavor; longer than that yields a brown roux with bold flavor. Note that the longer a roux is cooked, the thinner it gets, so you may want to compensate for this by beginning with a thicker paste for brown roux.
 Any fat or oil can be used in place of the butter. Gravies are usually made with fat from the drippings of the meat they will be served with. Animal fats are more suited for blond and brown roux.
@@ Line 32: / Line 32: @@
 '''Béchamel sauce''' is defined as scalded milk thickened with roux. It is a part of many Italian pasta dishes, including cannelloni and lasagne.
-White roux is traditionally used, but use a color that best suits the flavor of the dish you are using it in. Add hot milk gradually, stirring to incorporate each time, then simmer uncovered for 10&amp;ndash;15 minutes. Alternatively, you can add cold milk directly to the roux, but add it even more slowly, and allow it to begin steaming before mixing it into the roux&amp;mdash;otherwise, you risk forming lumps&amp;mdash;and simmering for 10&amp;ndash;15 minutes. When done, season with salt and white pepper.
+White roux is traditionally used, but use a color that best suits the flavor of the dish you are using it in. Add hot milk gradually, stirring to incorporate each time, then simmer uncovered for 10&ndash;15 minutes. Alternatively, you can add cold milk directly to the roux, but add it even more slowly, and allow it to begin steaming before mixing it into the roux&mdash;otherwise, you risk forming lumps&mdash;and simmering for 10&ndash;15 minutes. When done, season with salt and white pepper.
 Adjust the ratio of roux and milk to control the consistency of the béchamel. A paint-like consistency is suitable for pasta and vegetables. A yogurt-like consistency is suitable for lasagne and other baked dishes. Very thick béchamels are used in soufflés.
@@ Line 47: / Line 47: @@
 '''Velouté sauce''' is defined as a white stock thickened with roux.
-To a blond roux, add stock a little at a time, stirring to incorporate each time, and bringing to a simmer before adding more. The sauce is the right consistency when, after it is simmering, you can drizzle the sauce over itself without it sitting on the surface. Simmer uncovered for 15&amp;ndash;30 minutes. When done, season with salt and white pepper.
+To a blond roux, add stock a little at a time, stirring to incorporate each time, and bringing to a simmer before adding more. The sauce is the right consistency when, after it is simmering, you can drizzle the sauce over itself without it sitting on the surface. Simmer uncovered for 15&ndash;30 minutes. When done, season with salt and white pepper.
 Like béchamel, velouté can be thickened with a ''liaison'' or given a sheen with butter. Aromatics like bacon and onion can also be used.
@@ Line 59: / Line 59: @@
 Tomato sauce can be varied indefinitely. Commonly, basil and olive oil are added at the end for flavor. Examples of tomato sauces can be seen at the [[Pasta Sauces#Tomato Sauces|Pasta Sauces]] page.
-&lt;!-- ===Espagnole=== --&gt;
+<!-- ===Espagnole=== -->
 ==Recipes and Examples==

@@ Line 4: / Line 4: @@
 The variety of sauces in other cuisines includes chutneys, gravies, hot sauces, mustards, pasta sauces, relishes, salsas, and many others.
-==Sauces in traditional French cuisine==
+>==Sauces in traditional French cuisine==
 Sauces are an important part of classical French cuisine. The modern system of '''mother sauces''' was codified by Antonin Carême in the 19th century and expanded by Auguste Escoffier in the 20th century. Carême's mother sauces were:
@@ Line 18: / Line 18: @@
 ===Roux===
-'''Roux''' is a thickening agent used in three of the mother sauces and many others, including gravy. Roux is also an ingredient in soups and soufflés. It is defined as a cooked mixture of flour and butter. The flour includes starch, which provides the thickening power of roux. The purpose of the butter is to disperse the flour before it is added to another medium, preventing lumping, and to cook the starchy flavors out of the flour before it is eaten. The fact that it is cooked gives it an advantage over other flour-based thickening agents like '''''beurre manié'''''&mdash;flour kneaded with butter&mdash;and '''slurries'''&mdash;flour agitated with water.
+'''Roux''' is a thickening agent used in three of the mother sauces and many others, including gravy. Roux is also an ingredient in soups and soufflés. It is defined as a cooked mixture of flour and butter. The flour includes starch, which provides the thickening power of roux. The purpose of the butter is to disperse the flour before it is added to another medium, preventing lumping, and to cook the starchy flavors out of the flour before it is eaten. The fact that it is cooked gives it an advantage over other flour-based thickening agents like '''''beurre manié'''''&amp;mdash;flour kneaded with butter&amp;mdash;and '''slurries'''&amp;mdash;flour agitated with water.
 Roux is classified as '''white roux''', '''blond roux''', and '''brown roux'''. The three are differentiated by their color, flavor intensity, and thickening power, which is determined by the cooking time.
@@ Line 24: / Line 24: @@
 To make roux, melt butter over medium-low heat, then add flour until it becomes the desired consistency. Usually roux calls for equal parts butter and flour (by weight), but you should add as much as is necessary to get a thin paste. Roux can be made to a thick paste, but it is more difficult to integrate it into other liquids. As soon as the roux is the correct consistency, keep stirring as it cooks.
-White roux should be cooked 1&ndash;2 minutes and take on no additional coloring. Blond roux should take 3&ndash;5 minutes and have a very light brown color and a nutty flavor; longer than that yields a brown roux with bold flavor. Note that the longer a roux is cooked, the thinner it gets, so you may want to compensate for this by beginning with a thicker paste for brown roux.
+White roux should be cooked 1&amp;ndash;2 minutes and take on no additional coloring. Blond roux should take 3&amp;ndash;5 minutes and have a very light brown color and a nutty flavor; longer than that yields a brown roux with bold flavor. Note that the longer a roux is cooked, the thinner it gets, so you may want to compensate for this by beginning with a thicker paste for brown roux.
 Any fat or oil can be used in place of the butter. Gravies are usually made with fat from the drippings of the meat they will be served with. Animal fats are more suited for blond and brown roux.
@@ Line 32: / Line 32: @@
 '''Béchamel sauce''' is defined as scalded milk thickened with roux. It is a part of many Italian pasta dishes, including cannelloni and lasagne.
-White roux is traditionally used, but use a color that best suits the flavor of the dish you are using it in. Add hot milk gradually, stirring to incorporate each time, then simmer uncovered for 10&ndash;15 minutes. Alternatively, you can add cold milk directly to the roux, but add it even more slowly, and allow it to begin steaming before mixing it into the roux&mdash;otherwise, you risk forming lumps&mdash;and simmering for 10&ndash;15 minutes. When done, season with salt and white pepper.
+White roux is traditionally used, but use a color that best suits the flavor of the dish you are using it in. Add hot milk gradually, stirring to incorporate each time, then simmer uncovered for 10&amp;ndash;15 minutes. Alternatively, you can add cold milk directly to the roux, but add it even more slowly, and allow it to begin steaming before mixing it into the roux&amp;mdash;otherwise, you risk forming lumps&amp;mdash;and simmering for 10&amp;ndash;15 minutes. When done, season with salt and white pepper.
 Adjust the ratio of roux and milk to control the consistency of the béchamel. A paint-like consistency is suitable for pasta and vegetables. A yogurt-like consistency is suitable for lasagne and other baked dishes. Very thick béchamels are used in soufflés.
@@ Line 47: / Line 47: @@
 '''Velouté sauce''' is defined as a white stock thickened with roux.
-To a blond roux, add stock a little at a time, stirring to incorporate each time, and bringing to a simmer before adding more. The sauce is the right consistency when, after it is simmering, you can drizzle the sauce over itself without it sitting on the surface. Simmer uncovered for 15&ndash;30 minutes. When done, season with salt and white pepper.
+To a blond roux, add stock a little at a time, stirring to incorporate each time, and bringing to a simmer before adding more. The sauce is the right consistency when, after it is simmering, you can drizzle the sauce over itself without it sitting on the surface. Simmer uncovered for 15&amp;ndash;30 minutes. When done, season with salt and white pepper.
 Like béchamel, velouté can be thickened with a ''liaison'' or given a sheen with butter. Aromatics like bacon and onion can also be used.
@@ Line 59: / Line 59: @@
 Tomato sauce can be varied indefinitely. Commonly, basil and olive oil are added at the end for flavor. Examples of tomato sauces can be seen at the [[Pasta Sauces#Tomato Sauces|Pasta Sauces]] page.
-<!-- ===Espagnole=== -->
+&lt;!-- ===Espagnole=== --&gt;
 ==Recipes and Examples==

@@ Line 99: / Line 99: @@
 * [[Potatoes Baked with Cheese Sauce]]
 ===Salsas, Hot Sauces, and Moles===
@@ Line 125: / Line 129: @@
 * [[Caramel Sauce by Daremeth]]

@@ Line 94: / Line 94: @@
 Image:Friedgruyere6.jpg|[[Fried Smoked Gruyere with Chipotle Cream Sauce]] by Toast
 Image:Bcream12lo.jpg|[[Lemon Chicken in Cream Sauce]] by Accipiter
-Image:Omesoufmasc1.jpg|[[Omelet Soufflé, Dark Cherries and Mascarpone Honey Sauce]] by Daremyth
+Image:Omesoufmasc1.JPG|[[Omelet Soufflé, Dark Cherries and Mascarpone Honey Sauce]] by Daremyth
 Image:02thick.jpg|[[Sauce Béchamel]] by derMoerder
 </gallery>

@@ Line 59: / Line 59: @@
 Tomato sauce can be varied indefinitely. Commonly, basil and olive oil are added at the end for flavor. Examples of tomato sauces can be seen at the [[Pasta Sauces#Tomato Sauces|Pasta Sauces]] page.
-<!--
+<!-- ===Espagnole=== -->
-===Espagnole===
+==Recipes and Examples==
 <gallery>
 Image:Godsmulleticsa3-17.jpg|[[Bourbon Zucchini Sauce by GodsMullet]]
-Image:06-creme-end.jpg|[[Crème Anglaise]] by derMoerder
+Image:Cpt5.jpg|[[Chick Peas and Tuna with Spicy Black Bean Sauce]] by Acinonyx
 Image:Jbcss08.jpg|[[Jalapeno Blue Cheese Steak Sauce]] by BenOfTheJungle
-Image:02thick.jpg|[[Sauce Béchamel]] by derMoerder
+Image:Balslamb6.jpg|[[Lamb in Balsamic-Honey Sauce with Asparagus]] by Hopper
 </gallery>
 * [[Barbecue sauce]]
 * [[Coney Island Sauce]] by A Film By Uwe Boll
 * [[Marinade]] by Mephysteaux
 * [[White Pepper Enchilada Sauce]] by Agentseven
 ===Salsas, Hot Sauces, and Moles===
 <gallery>
 Image:Dss05.jpg|[[Dead-Simple Salsa]]
 Image:Lumpy_03_relishDone.jpg|[[Roasted Hot Pepper Relish]] by Lumpy
 </gallery>
@@ Line 90: / Line 111: @@
 * [[Green Mole]] by Walumachoncha
 * [[Habanero Hot Sauce]] by Lumpy
 * [[Pork with Blackberry Gastrique and Mango Salsa]]
 * [[Salsa, Cooked]] by Walumachoncha

@@ Line 88: / Line 88: @@
 <gallery>
 Image:Dss05.jpg|[[Dead-Simple Salsa]]
-Image:Cbpr0nsalsa.jpg|[[Cheese and Bacon Stuffed Prawns with Salsa Fresca#Toast Style Salsa Fresca]|Toast Style Salsa Fresca]]
+Image:Cbpr0nsalsa.jpg|[[Cheese and Bacon Stuffed Prawns with Salsa Fresca#Toast Style Salsa Fresca|Toast Style Salsa Fresca]]
 </gallery>
 * [[Fire-Roasted Tomatillo Salsa]] by BabyArm