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Starch in Classic French Sauces Gravy Sauces Thickened with Plant Particles: Purees Plant Particles: Coarse and Inefficient Thickeners Fruit and Vegetable Purees Nuts and Spices as Thickeners Complex Mixtures: Indian Curries, Mexican Moles Sauces Thickened with Droplets of Oil or Water: Emulsions The Nature of Emulsions Guidelines for Successful Emulsified Sauces Cream and Butter Sauces Eggs as Emulsifiers Cold Egg Sauces: Mayonnaise Hot Egg Sauces: Hollandaise and Béarnaise Vinaigrettes Sauces Thickened with Bubbles: Foams Making and Stabilizing Foams Salt Salt Production Kinds of Salt Salt and the Body Sauces are liquids that accompany the primary ingredient in a dish Their purpose is to enhance the flavor of that ingredient — a portion of meat or fish or grain or vegetable — either by deepening and broadening its own intrinsic flavor, or by providing a contrast or complement to it While the meat or grain or vegetable is always more or less itself, a sauce can be anything the cook wants it to be, and makes the dish a richer, more various, more satisfying composition Sauces help the cook feed our perpetual hunger for stimulating sensations, for the pleasures of taste and smell, touch and sight Sauces are distillations of desire The word sauce comes from an ancient ...Making and Stabilizing Foams Salt Salt Production Kinds of Salt Salt and the Body Sauces are liquids that accompany the primary ingredient in a dish Their purpose is to enhance the flavor of that... anything the cook wants it to be, and makes the dish a richer, more various, more satisfying composition Sauces help the cook feed our perpetual hunger for stimulating sensations, for the pleasures of. .. ingredient — a portion of meat or fish or grain or vegetable — either by deepening and broadening its own intrinsic flavor, or by providing a contrast or complement to it While the meat or grain or
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