The 6 most flavorful sauces used worldwide, The word “sauce” is a French word meaning the taste that makes food delicious, and there are many types of sauce that are defined as types of liquid or semi-liquid foods that are added to make other foods of better shape, smell, and taste, thus their digestion is easier and more beneficial.
In ancient times, due to the lack of refrigerators to cook meat, poultry, and seafood, sauces and sauces were used to add flavor to foods that were close to corruption. flavorful sauces
How it began and the history of sauces
“Marianne Woodman” explained that the Romans had used various types of sauce to hide the taste of non-fresh foods. She explained in her article that the main meal was different in quantity and manner of serving dishes, and it included grilled and boiled meat, chicken, or any other kind of delicious meat. These dishes were not complete without the presence of a kind of sauce with a strong distinctive flavor. flavorful sauces
Unlike today, the main goal of using the sauce was to change the true taste of food, whether to hide the taste of fresh food or to show different types of extravagant spices that the host uses. flavorful sauces
Sometimes, too many ingredients were used in the sauce so that it was difficult to determine a specific flavor, and one of the Roman chefs complained bitterly that some of his fellow chefs when seasoning dinner did not use spices but they used a type of spice called “shouting owls”, which was It is very harmful to the intestine. In one of his recipes for an appetizing sauce. the author “Abecheus” wrote that no one on the table knew what he was eating, and these sauces were usually condensed with wheat flour or baked crumbs, and in many cases, honey was added to add a sweet and sour flavor to a number of types Special sauce. flavorful sauces
Sauces with a strong flavor often contained up to 12 different ingredients to cover up the natural flavors of Roman food, and liquamen sauce was one of the most common types of spices, and it looked like a strong-flavored fish sauce made with anchovy as the main ingredient. This type of sauce was so common that there were factories dedicated to its production in the Roman Empire. flavorful sauces
In the seventeenth century, specifically in the year 1651, a kind of sauce called Sauce Robert was known, and it looked like the sauce that we know today as Espagnole sauce, and the two types are thick brown sauce made of fat and flour. Sauce Barbe Robert has been mentioned in the book “Le Grand Cuisinier” which was published in 1583.
and it was mentioned before in the book of recipes collected Viandier under the name taillemasl, and it was a mixture of fried onions, lemon juice of Fergus, vinegar, and retriever, and it was used With grilled rabbit meat, fried fish and fried eggs. flavorful sauces
Learn about the basic types of mother of sauces
There are five main types of sauce, and two of these types have been dating for more than 200 years and are bechamel sauce and Dutch sauce. Not only did these two species survive because of their delicious taste, but because they were easily modified and considered to be the basis for many other types of sauce. The rest of the species dates back to the eighteenth century, namely, creamy white veloute sauce, brown sauce, and blonde yellow sauce.
These five types are the basis for making many modern sauces. Modern sauces can be divided into two categories, careme sauces, and chef Augustin Oscover, which is considered one of the most famous French cuisine chefs.
This type of sauces is also called the basic or major sauces, and this type includes the five basic sauces that the chef should master. It is noteworthy that the chef “Antonine Kermi” – the founder of the French grande cuisine – arrived at the beginning of the nineteenth century. flavorful sauces
to a theory that would classify hundreds of different sauces according to the mother sauce, with infinite possibilities for the types of sauces, as most sauces depend on a number of ingredients the basic. Sauces are one of the most important basics of cooking, so all chefs have to know the different types, and the ability to prepare many recipes.
The five main sauces are:
- Bechamel sauce
- Dimiglas sauce
- Dutch sauce
- Violet sauce
- tomato sauce
with no further a due this is
The 6 most flavorful sauces used a worldwide countdown
Aioli sauce is a dense garlic sauce used for cooking in the Provence region in France and the Catalonia region in Spain. Its texture is very similar to the texture of mayonnaise but it is completely different from it. Culinary historians believed that the Aioli sauce was a Roman sauce, and it was called the Roman days aleatum and was made of garlic oil. flavorful sauces
The first to mention garlic was the writer and historian Pliny the Elder nicknamed “Pliny” (23-79 AD), where he wrote about garlic in the writing of Naturalis Historia, and this book is an encyclopedia published from 77 to 79 AD and added that garlic can help reduce the number of diseases. This encyclopedia is one of the largest works that existed from the time of the Roman Empire to the present day and was intended to cover all ancient sciences.
In the book, there is a whole chapter that talks about the ability of garlic to treat some diseases, as Pliny wrote that garlic has amazing properties and benefits for many people. He adds that small quantities of it can keep snakes and scorpions away, and according to many people it is a treatment for wounds caused by predators, whether by eating it, drinking it with water, or putting it directly on the wound. Pliny did not discuss writing the use of garlic in food, but he addressed many other topics related to garlic. including the best way to grow it. flavorful sauces
It is not certain whether it was the Romans who introduced garlic sauce to the French, it was transferred during the Crusades or was it invented in France, but it is likely that it was the Romans who transported garlic to France.
Bearnaise sauce is similar to Dutch sauce, where white grape juice or vinegar is cooked with chopped leek, tarragon, and pepper together and then filtered and added to the Dutch sauce. What gives this sauce its distinctive taste is tarragon mixed with spices, and Bearnaise sauce is served with beef and oysters. Thanks to the invention of Bearnaise sauce, the chef “Julie Collet”, who was working at the restaurant Le Pavillon Henri IV in Paris in the nineteenth century, was called Bearnaise sauce to honor the chef who was born in the Bearn region in France.
Bechamel sauce is one of the most famous types of sauce in the world, and it appeared in the seventeenth century when refrigerators were not available for housewives to save food and who were warning against using milk in their recipes, so bechamel sauce was made as an alternative to using milk in different recipes. flavorful sauces
There are 3 different theories about the origin of Bechamel sauce:
The first theory
claims that the sauce was provided by the Italian chefs of the French-Italian Queen, Catherine de Medici, in the fourteenth century. In 1533, Catherine married the Duke of Orleans, “Henry II” – who later became King of France – as part of an alliance French Italian families. Because of the Italian chefs and pastry makers who joined the kingdom to France, some Italian cuisine appeared there, including the béchamel sauce. flavorful sauces
The second theory
suggests that the inventor of this sauce was the Duke Philippe de Mornay, the ruler of the French Saumur region in the seventeenth century. He is also said to have invented a number of other types of sauce such as Morni sauce, Chasseur sauce, Lyonnaise sauce, and Porto sauce. flavorful sauces
The third theory
suggests that the inventor of béchamel sauce was the 17th-century financial expert Marquise Lewis, who is said to have invented this sauce while trying to come up with a new way to introduce dried cod. But there is no historical evidence that he was originally a chef or that he created the Bechamel sauce. flavorful sauces
But it is likely that the person who created the Bechamel sauce was Chef Francois de la Varennes, who was the court chef of King Louis XIV in the period when the Bechamel sauce appeared. Often referred to as the founder of classic French cuisine, the Bechamel recipe was mentioned in his book Le Cuisinier Francois, meaning“the true French chef,” and he was the first to use butter and flour to condense béchamel instead of the bread that was then used.
The word Chasseur is a French word meaning “fisherman“, as it resembles the brown sauce that fishermen preferred to eat earlier, and it contained mushrooms, leeks, grape juice, and sometimes tomatoes and parsley were added and was often served with beef And bush meat. flavorful sauces
Chasseur sauce was originally created to be served with low-quality bushmeat or hard meat, and the game was chopped and cooked all day if its meat was tough, and was served with the vegetables that the hunters picked up during the fishing trip. It is believed that the designer of the Chasseur sauce was the Duke of Philippe de Mornay in the seventeenth century, who was considered one of the great Protestant writers of his time.
The word Coulis is a French term for kitchens, and it is a type of dense sauce that acquires this dense consistency of ground fruits or vegetables. For example, dense tomato sauce is called tomato coulis, and also the filtered blackberry puree. Today, the word coulis also means dense lobster soup, lobster, shrimp, and other crustaceans, as it is used in place of the ancient word bisque. flavorful sauces
The word cullis can be found in old English cookbooks, but over time the word coulis took its place. At one time the word coulis was referring to the different types of sauce as well as the broth resulting from grilling meat, and some chefs called the types of broth prepared using chicken, bushmeat, fish, crustaceans and some types of vegetables the name purees coulis. flavorful sauces
To make Dutch sauce, butter and egg yolk are used and served warm with vegetables, fish, and eggs as an egg benedict dish. It is a versatile sauce. The Dutch dressing is usually pale yellow, and the texture should be smooth and look like butter. To make this sauce, the chef needs to be well trained, as it requires skill to reach perfect texture and taste. There is a kind of sauce called Bearnaise sauce that is made similar to the Dutch sauce, and this sauce is usually served with the steak. flavorful sauces
Historians agree that this sauce was called Sauce Isigny after a city in the French Normandy region called Isigny-Sur-Mer that was famous for using butter to make this sauce. Today, the Normandy region has become dubbed the French capital of Karima. During World War I, the production of butter decreased by half in France, which necessitated its import from the Netherlands, so the name was changed to “Dutch sauce” to indicate the source of butter and has not changed since then. flavorful sauces
In the seventeenth century, most people thought that the Dutch sauce was descended from some types of sauce that French Christians had brought to France, and it seemed that it was actually a Flemish or Dutch sauce that was condensed with eggs as a kind of salty custard, and a little butter was added to give it a soft texture. In 1651 a similar recipe appeared in the book Le Cuisine Francaise, “French cuisine” by the chef “Francois Pierre de la Varenne“, and was called Asparagus in Fragrant Sauce, meaning asparagus in sauce with an attractive smell. flavorful sauces
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