|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
SAUCE BASICS |
|
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best SAUCE BASICS recipe on the web!! Sauces, whether a simple butter sauce, savory barbecue sauce or an extra-special bordelaise sauce, often make a dish special. They make plain dishes sing and more complex dishes dance with flavor. Sauces shouldn’t mask the other ingredients in a dish, but rather, they should enhance them. And sauces aren’t just for savory dishes. Here are some super saucy ideas: - Mix with food: Italian Tomato Sauce layered in lasagna or White Sauce as a creamy soup base. - Top food: Hollandaise Sauce spooned over steamed asparagus and Eggs Benedict or Pan Gravy over Garlic Mashed Potatoes. - Serve on the side: Sweet-and-Sour Sauce with chicken kabobs or Cranberry Sauce with roast turkey. - Pool or drizzle on a plate just like they do in restaurants, magazines and cookbooks: Fresh Tomato Sauce under a slice of Meat Loaf or Dill Sauce under Broiled Fish Fillets. Mixing Sauces Lumps, be gone! To prevent lumping, use a wire whisk to mix sauces. Also, before you add flour to thicken a dish such as stew, mix it separately with a little bit of cold water first to keep the flour from clumping. The same goes for cornstarch. A roux, a cooked mixture of fat (usually butter) and flour, is the most common way to thicken savory sauces. White Sauce, Velouté Sauce and Brown Sauce are some examples of roux-based sauces. When you’re making a roux, stir the fat-and-flour mixture as it cooks, letting it bubble before adding the liquid. That bit of cooking does away with any raw flour taste, and the sauce will thicken the way it should. Another way to thicken sauces is with cornstarch. As they cook, cornstarch-based sauces become clear, almost shiny, so they’re perfect for sparkling fruit sauces. You can also thicken sauces with egg yolks, but you must cook them thoroughly, to avoid bacterial contamination, and at low temperatures, to avoid overcooking them. Sauces will thicken by reduction, too. Reductions boil the liquid until some of it evaporates, thereby concentrating and intensifying flavors as it thickens the sauce. You can speed up reduction by using a skillet with a large surface area instead of a saucepan. Storing and Reheating Sauces Put leftover sauces in covered containers and refrigerate immediately. Follow storage directions given in the recipe. When reheating sauces, use a saucepan just large enough to hold the sauce to prevent too much evaporation, and stir the sauce frequently. If the sauce starts to stick to the pan, reduce the heat, stir more frequently and/or add a little liquid. Not all sauces can be reheated the same way--some require different temperatures. - Unthickened sauces (barbecue sauce): Reheat to boiling over medium heat. - Flour- or cornstarch-thickened sauces (White Sauce): Use low or medium heat. - Egg-thickened sauces (Hollandaise Sauce): Use low heat so they won’t separate. To reheat sauces in the microwave, a heatproof glass measuring cup works well. Choose a power setting similar to the one you’d use on the stove-top. Stir the sauce at least once during heating and again before serving. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Cucumbers and Tomatoes in Yogurt Fresh Tomato Sauce Teriyaki Sauce Sweet-and-Sour Sauce Tartar Sauce Pesto Whipped Horseradish Cranberry Sauce Herbed Butter Sauce Hollandaise Sauce White Sauce Velouté Sauce Pan Gravy Brown Sauce Peanut Sauce Prune-Almond Sauce Creamy Herb-Mushroom Sauce Fajita Marinade Garlic Marinade Jamaican Jerk Seasoning Lemon-Herb Marinade Southwestern Rub Teriyaki Marinade TIPS FOR MARINADES AND MARINATING Apple Butter Blueberry Freezer Jam Corn Relish Cranberry-Orange Relish Cream Cheese Spreads Golden Fruit Chutney Herb Vinegar Herbed Oil Lemon Curd Savory Butters Strawberry Freezer Jam Sweet Butters Tomato Salsa Using Herbed Oil SAUCE BASICS SEASONING BASICS COOKING WITH SPICES AND SEEDS SEASONINGS HERB CHART SPICE CHART SEED CHART SEASONING CHART CONDIMENT BASICS |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
