Sauces are divided into 2 categories:
1.hot sauces
2.cold sauce
There is another group of sauces called "sweet sauces" which are used to accompany sweets.
Hot sauces are divided into 5 main groups, which are the basic sauces from which we can form many other sauces, adding or removing flavoring aromatic products.
1.base dark sauce (demi glace)
2. sauces with meat extract (of roasts)
3.tomato sauce with vegetables and natural
4.base white sauce
5.milk sauce (bechamel)
The serving temperature of sauces depends on their type. It usually ranges from 40-80’C. hot sauces are kept in the bathroom no more than 4 hours, at a temperature not higher than 85'C. if the sauces need to be kept for a long time, they should first be cooled and then heated piece by piece as needed.
1.salce and dark base
Dark sauce is one of the most representative sauces and is very important in the kitchen. It is a sauce that presents difficulties in preparation and requires long processing. The dark sauce, or as it may be called glaze bull, is prepared with the fattest parts of the meat, such as the bones, for this reason it is a heavy sauce with more flavor. We must be careful in use as it should not overload the taste of the main product, but should be in harmony with it. Dark sauce can also be called chicken flavored sauce, because the preparation technique is the same. But in most cases basic sauces such as dark sauces are used by adding other products based on the recipes we have and are called: derivatives. Some of these derivatives are:
1. bordeaux sauce is used for grilled meats, roast beef, fried meats or oven. In a bowl, add red wine, onion, black pepper, thyme and bay leaves. Put them on the fire and let them evaporate until half the mass, then add dark beef sauce and leave it for a few more minutes. Finally add a little butter to give it flavor and serve with the gums.
2. charccutiere sauce: where it is used for pork, but also for poultry. In a bowl, sauté the onion with a little butter, then add white wine and let it evaporate to half the mass, add the dark sauce, leave it on the fire until it gets the taste and evaporate in the mass. Finally, after removing it from the heat, add the finely chopped pickles, a little mustard and finally mix it with butter.
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