Sauces

Sauces is a liquid or semi liquid mixture of stock and thickening agents.There are liquid accompaniment which is served with main dishes.A perfect sauces has a colorful appearance a definite taste and compliment with those food that it accompanies.

Role important of sauces.

1. It enhance or imports flavour.

2. It gives or add colors to the food for good presentation.

3. It helps in digestion.

4. It give moistness to the dry foods.

5. It enhance or adds nutritive value of the food.

6. It lend or give the mane to a dish such as (Fried fish with hot garlic sauce).

7. It balance the taste of food.

8. It make the food more palatable.

Thickening Agents of Sauces

1.Roux - Equal quantity of flour and butter cooked together till sandy texture.

i. White Roux - Equal quantity of butter and flour cooked together till sandy texture without clearing.

ii. Blond Roux - Equal quantity of butter and flour cooked together with moderate or little brown in color.

iii. Brown Roux - Equal quantity of butter and flour cooked together till sandy texture till brown color.

2. Starch - Arrowroot,corn flour,potato starch etc are used as thickening agent.

3. Egg yolk and cream - The mixture of egg yolk and cream is called liaison.It is the finishing agent of the end of other cooking after adding liaison to the product it should never bring to boil as it will get curded.

4. Burre maine - This is the mixture of uncooked mass of equal quantity of butter and flour together which can be poured straightly over boiling liquid and storied in order to make it thick.

5. Blood - Blood can also be used as a thickening agent mainly for cooking game.