Difference between revisions of "Category:Sauces"
RealRecipes (talk | contribs) (Created page with "Category:Recipes") |
RealRecipes (talk | contribs) |
||
| Line 1: | Line 1: | ||
| + | [[Image:Spargel sauce hollandaise.jpg|thumb|250px|right|[[Hollandaise sauce]] served over white [[asparagus]] and [[potato]]es]] | ||
| + | [[Image:Sauce Mornay.jpg|thumb|250px|right|[[Mornay sauce]]]] | ||
| + | |||
| + | In [[cooking]], a '''sauce''' is a [[liquid]] mixture added to another [[food]] for [[flavour]]. Sauces are not normally eaten by themselves; they add [[flavour]], [[moisture]], and visual appeal to another dish. Sauces are an essential element in cuisines all over the world. | ||
| + | |||
| + | The main sauces of [[French cuisine]] are built on a basis of [[roux]], which is just flour and the liquid part of butter. Examples from Italian cuisine are the [[cream]] and [[ham]] sauce called ''carbonara''; the ground [[meat]] sauce called [[Bolognese sauce|''bolognese'']], and the [[herb]]s and [[garlic]] sauce called ''[[pesto]]''. | ||
| + | |||
| + | Bottled sauces can be poured over food when it is served. An example would be the [[tomato]]-based sauce that is usually poured over [[spaghetti]]. Gravy is a brown sauce served with meat. | ||
| + | |||
| + | ''Sauce'' is a [[French language|French]] word taken from the [[Latin]] ''salsus'', meaning ''salted''. Possibly the oldest sauce recorded is ''[[garum]]'', the [[fish sauce]] used by the [[Ancient Rome|Romans]]. | ||
| + | |||
| + | Sauces need a liquid component, but some sauces (for example, [[pico de gallo|pico de gallo salsa]] or [[chutney]]) may contain more solid elements than liquid. | ||
| + | |||
| + | Sauces may be used for savoury dishes or for desserts. They can be prepared and served cold, like [[mayonnaise]], prepared cold but served lukewarm like [[pesto]], or can be cooked like [[bechamel]] and served warm or again cooked and served cold like [[apple sauce]]. | ||
| + | |||
| + | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Latest revision as of 11:16, 10 May 2012
In cooking, a sauce is a liquid mixture added to another food for flavour. Sauces are not normally eaten by themselves; they add flavour, moisture, and visual appeal to another dish. Sauces are an essential element in cuisines all over the world.
The main sauces of French cuisine are built on a basis of roux, which is just flour and the liquid part of butter. Examples from Italian cuisine are the cream and ham sauce called carbonara; the ground meat sauce called bolognese, and the herbs and garlic sauce called pesto.
Bottled sauces can be poured over food when it is served. An example would be the tomato-based sauce that is usually poured over spaghetti. Gravy is a brown sauce served with meat.
Sauce is a French word taken from the Latin salsus, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Romans.
Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid.
Sauces may be used for savoury dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce.
Pages in category "Sauces"
The following 131 pages are in this category, out of 131 total.
