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1 espagnole sauce
This is the foundation of all of the brown sauces. A number of modifications have been made of this sauce since its conception. The sauce is now made of a rich brown veal stock thickened with a brown roux. The sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow cooking help to purify and concentrate its flavor. Finally, it is strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine espagnole sauce. -
2 hoisin sauce
A rich, dark, sweet barbecue sauce used in Chinese cooking for marinades and basting. Hoisin sauce is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from soybean flour, chilies, red beans, and many other spices. -
3 tabasco sauce
A thin spicy sauce made of vinegar, red peppers, and salt, developed in America by Edmund McIlhenny at his home on Avery Island before the U.S. Civil War. The McIlhenny Company is the sole supplier of Tabasco® Pepper Sauce to this day. This sauce is more over used with Creole food, chili con carne, and eggs. -
4 Bechamel Sauce
This is a white sauce made with milk or cream and thickened with a roux. Bechamel sauce is generally used as a base for other more complex sauces, though it may be used alone for binding or moistening. -
5 cumberland sauce
An English sauce used for ham, game, and pâtés. The sauce is made of currant jelly mixed with lemon and orange juice and port wine. -
6 lyonnaise sauce
A classic French sauce preparation made with sautéed onions, white wine and Demi-glace. The sauce is strained before being served with meats and sometimes poultry. -
7 soy sauce
A condiment from Southeast Asia and Japan made from fermented soybeans. There are different varieties of soy sauce available. Darker, stronger sauces are used for cooking while lighter ones are used as sauces and seasonings. Japanese soy sauce is called shoyu. Spatzle -This is a coarse noodle from Alsace and Germany made of flour, eggs, oil, and water. The soft dough is dropped into boiling water (with a Spatzle press or the base of a colander) and poached until cooked through. The noodle is then fried in butter or oil and served as a side dish to meat. Spatzle may also be flavored with cheese, mushrooms, and herbs. -
8 aigrelette, sauce
a sort of tart sauce. -
9 choron, sauce
béarnaise sauce with tomatoes. -
10 hollandaise sauce
This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm, it is not safe to keep it for long periods of time and should never be reused from another meal period.HomogenizeTo create an emulsion by reducing all the particles to the same size. The fat globules are broken down mechanically by heating them quickly and then forcing them under extreme pressure through tiny holes of equal size until they are evenly distributed throughout the liquid. Homogenized milk and some commercial salad dressings are two examples of homogenized foods. Horn of Plenty ( A Mushroom)- This is a wild mushroom with a hollow, funnel- shaped cap and is dark grey or black in color. Because of this, it also has the name " etrumpet de deathe ".This particular mushroom is somewhat stringy, but has a robust flavor and may be used to flavor sauces, soups, or any other mushroom preparation. -
11 mornay sauce
A béchamel sauce with Gruyere cheese, sometimes enriched with a liaison of egg yolks and cream. It is used mainly for fish and vegetable preparations. -
12 oyster sauce
( CHINE)a thick, dark sauce of oysters, soy and brine -
13 ranchero sauce
( MEXICA)A spciy tomato-based sauce that includes onions, green chilies, and seasonings. -
14 tzatziki sauce
Dipping sauce derived from yogurt, garlic, cucumber, olive oil and lemon juice. Served with calamari. -
15 worcestershire sauce
A condiment developed in England from flavors discovered in India. It is used as a sauce, a seasoning, and a condiment. It is made of a very odd assortment of ingredients including anchovies, tamarind, vinegar, molasses, and cloves.Italiano-Inglese Cucina internazionale > worcestershire sauce
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16 pipian sauce
( MEXICA)Similar to a mole, made from ground pepitas (squash seeds or pumpkin seeds) and other nuts. (Pepian) -
17 tomato sauce
( AUSTRALIA)Ketchup. -
18 Aurore
sauce with tomato purée or concasse added -
19 salsa
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20 salsa
f saucesalsa di pomodoro tomato sauce* * *salsa1 s.f. sauce: salsa di pomodoro, tomato sauce; salsa piccante, hot (o piquant) sauce // in tutte le salse, (fig.) in all kinds of ways: abbiamo mangiato sempre pasta, cucinata in tutte le salse, we always ate pasta cooked in all kinds of ways.* * *I ['salsa]sostantivo femminile saucesalsa di pomodoro, di soja — tomato, soy(a) sauce
salsa verde — = parsley and garlic garnish
••II ['salsa]sostantivo femminile geol. mud volcano* * *salsa1/'salsa/sostantivo f.sauce; salsa di pomodoro, di soja tomato, soy(a) sauce\in tutte le -e in every possible way\salsa tartara tartar sauce; salsa verde = parsley and garlic garnish.————————salsa2/'salsa/sostantivo f.geol. mud volcano.
См. также в других словарях:
sauce — [ sos ] n. f. • 1450; salse v. 1170; var. sause, sausse « eau salée » v. 1138; lat. pop. ° salsa « chose salée », class. salsus « salé » I ♦ 1 ♦ Préparation liquide ou onctueuse, formée d éléments gras et aromatiques plus ou moins liés et étendus … Encyclopédie Universelle
saucé — sauce [ sos ] n. f. • 1450; salse v. 1170; var. sause, sausse « eau salée » v. 1138; lat. pop. ° salsa « chose salée », class. salsus « salé » I ♦ 1 ♦ Préparation liquide ou onctueuse, formée d éléments gras et aromatiques plus ou moins liés et… … Encyclopédie Universelle
Sauce — hollandaise über Spargel und Kartoffeln Sauce oder Soße (von französisch sauce, „Tunke“, „Brühe“; aus lateinisch salsa, „gesalzene Brühe“) ist eine flüssig bis sämig gebundene, würzende Beigabe zu warmen und kalten Speisen, Salaten und Desserts … Deutsch Wikipedia
Sauce mayonnaise — Pour les articles homonymes, voir Mayonnaise (homonymie). Les ingrédients d une mayonnaise La mayonnais … Wikipédia en Français
Sauce Bearnaise — Sauce béarnaise oder Béarner Sauce ist eine der Holländischen Sauce ähnliche Sauce der klassischen französischen Küche. Sie stammt nicht direkt aus der Region Béarn, sondern wurde in den 1830er Jahren vom Restaurantchef Collinet in Saint Germain… … Deutsch Wikipedia
Sauce Béarnaise — oder Béarner Sauce ist eine der Holländischen Sauce ähnliche Sauce der klassischen französischen Küche. Sie stammt nicht direkt aus der Region Béarn, sondern wurde in den 1830er Jahren vom Restaurantchef Collinet in Saint Germain en Laye bei… … Deutsch Wikipedia
Sauce bearnaise — Sauce béarnaise oder Béarner Sauce ist eine der Holländischen Sauce ähnliche Sauce der klassischen französischen Küche. Sie stammt nicht direkt aus der Region Béarn, sondern wurde in den 1830er Jahren vom Restaurantchef Collinet in Saint Germain… … Deutsch Wikipedia
Sauce béarnaise — oder Béarner Sauce ist eine der Holländischen Sauce ähnliche Sauce der klassischen französischen Küche. Sie stammt nicht direkt aus der Region Béarn, sondern wurde in den 1830er Jahren vom Restaurantchef Collinet in Saint Germain en Laye bei… … Deutsch Wikipedia
Sauce tirolienne — Sauce béarnaise oder Béarner Sauce ist eine der Holländischen Sauce ähnliche Sauce der klassischen französischen Küche. Sie stammt nicht direkt aus der Region Béarn, sondern wurde in den 1830er Jahren vom Restaurantchef Collinet in Saint Germain… … Deutsch Wikipedia
Sauce tyrolienne — Sauce béarnaise oder Béarner Sauce ist eine der Holländischen Sauce ähnliche Sauce der klassischen französischen Küche. Sie stammt nicht direkt aus der Region Béarn, sondern wurde in den 1830er Jahren vom Restaurantchef Collinet in Saint Germain… … Deutsch Wikipedia
Sauce bolognaise — Fettuccine à la sauce bolognaise Autre nom ragù bolognese ragù alla bolognese Lieu d origine … Wikipédia en Français
