Sauces Kayla Merryman

The American History Cookbook, by Mark H. Zanger

“Food Encyclopedia.” Food Network, www.foodnetwork.com/terms.
 Chapter Crunch
A sauce is a flavored liquid that is often thickened and that is
served to enhance the flavor of another food. Sauces come in many
different forms. Sauces can go back to the days before refrigeration.
Back then, they covered up the taste of foods that had gone bad. The
French elevated sauce making to an art by the 1800’s. One principle of
French cuisine states that “the sauce is everything”.
Sauces come in several different basic types: hollandaise, basic
white, stock-based, and tomato-based. Leftover sauces should be
refrigerated immediately, just like soups and stews. Some sauces may
become frozen.

 Hollandaise sauce is made by whisking egg yolks with melted butter

and lemon juice over a double boiler. The texture of hollandaise sauce
is smooth and creamy. The taste is rich and buttery.

 Basic White Sauce is a milk or cream sauce thickened with a

butter-and-flour roux (roux is a mixture of fat and flour). Make the
roux based on the desired thickness. Then cook the roux only until it
bubbles, without browning it. Gradually stir in the milk and cook it
over low heat and stir it constantly until it is thick. White sauce has a
mild flavor that works well in many different recipes.

 Stock-Based Sauces are made like white sauce, but animal fat and
meat juice replace the butter and milk. Poultry drippings and a white
roux produce a light sauce. Red meat juices and a brown roux produce
a brown sauce.
  Tomato-Based sauces only take sautéed aromatic vegetables and a
tomato product. The thickness, flavor, and color depend on the
ingredients. Tomatoes have a rich flavor and have a high-water
consistency making them cook into a sauce well.

 Oil-and-vinegar sauces use the same basic ingredients as

vinaigrettes: oil, acidic liquids, and seasonings. These sauces however
use more vinegar than salad dressings do.

 Quick Sauces are sauces that you can make when short on time and
ingredients. You can make these by diluting cream soups with a little
milk or stock. Au jus sauce is an example.

Interesting facts:
 Certain types of sauces could not be sold in the supermarket in
the past because certain ingredients would cause them to have a
strange appearance and expire quickly. They would look lumpy or
their oils would separate. These sauces were best for just home
cooking. Now, we have sauce stabilizers and additives that help
sauces maintain their original texture and consistency.
 Name:
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Sauces
L T O M A T O I S L
D T U D L S A U C E
F J V K I S O P U K
F I O Z O W G N F G
Z I V R H N C L G D
S D V I N E G A R M
N S T D L I Q U I D
K E K A A Y V K S W
D M G F S K Z N I L
E D A N I R A M E M
SAUCE TOMATO WHITE
MARINADE LIQUID OIL
VINEGAR

The Mother Sauces: did you know that there’s such a thing as
the Mother Sauces? Well there is and there’s 5 types: tomato,
béchamel, velouté, espagnole, and hollandaise. These were
named the mother sauces by Frenchman Auguste Escoffier in
the 19th century
 Quiz
1. In what kind of sauce does animal fat and meat juice replace
the butter and milk?
A. Quick sauces
B. Tomato-based sauces
C. Hollandaise sauces
D. Stock-based sauces
2. How many mother sauces are there?
a. 3
b. 6
c. 5
d. 8
3. How should leftover sauce be handled?
a. Put in the fridge immediately
b. Put in the pantry immediately
c. Put in the freezer immediately
d. Be thrown away immediately
4. Who made sauce into an art?
a. The Dutch
b. The French
c. The Polynesian
d. The Germans
5. What was the use of sauce before the 1800’s?
a. To get rid of bugs
b. To make food that had gone bad taste good
c. To make the home smell better
d. To make different kinds of drinks
6. What do we use now that helps sauce keep their original
texture and consistency?
a. Preservatives
b. Stabilizers
c. Additives
d. Both B & C
7. Which is not a part of the mother sauces
a. Tomato
b. Béchamel
c. Alfredo
d. Hollandaise
8. Why were some sauces not allowed at markets in the past?
a. They looked lumpy
b. They smelled bad
c. They changed colors
d. They were too sweet
9. What is a roux?
a. A mixture of excess oils and fat
b. A mixture of fat and flour
c. A mixture of flour and excess oils
d. A mixture of eggs and fat
10. Which is not an ingredient in hollandaise sauce?
a. Milk
b. Egg yolk
c. Lemon juice
d. Butter
Recipe #1 Blueberry Sauce
Recipe #2 Pumpkin Cookie Dip
Recipe #3 Pizza Sauce
Recipe #4 Alfredo Sauce
Recipe #5 Better Burger Sauce