AmaSulumane omama

Ezobuciko beCulinary, igama elithi "umama omama" libhekisela kunoma iyiphi yamasoso ayisihlanu ayisisekelo, okuyiwona amaphuzu okuqala okwenza ama-sauces ahlukahlukene noma "ama-sauces amancane."

Babizwa ngokuthi ama-sauces omama ngoba ngamunye ufana nenhloko yemindeni yawo eyingqayizivele yama-sauces.

I-sauce isisekelo se-liquid kanye nesinye isimo se-agent esebenzayo kanye nezinye izithako zokunambitheka. Ngamanye ama-sauces omama amahlanu anziwe nge-liquid ehlukile, kanti i-agent esebenzayo ehlukene-nakuba ama-sauces amathathu ama-mother agxiliwe ne- roux , esimweni ngasinye i-roux iphekwe isikhathi esithile ukukhiqiza ukukhanya noma umbala omnyama .

Ngezansi sizokwephula ama-sauces amahlanu omama bese sibonisa izibonelo zamanye ama-sauces amancane angenziwa kumshukela ngamunye.

• 01 ka 05

  Isilondolozi saseBéchamel

  I-Béchamel cishe iyona elula kunawo wonke ama -sauces ngoba ayidingi ukwenza isitokisi. Uma une ubisi, ufulawa, nebhotela, ungenza ibéelel eyisisekelo.
  
  I-Béchamel yenziwa ngokuqina ubisi olushisayo nge-red roux elula. I-sauce isetshenziswe nge-anyanisi, i-clove, ne-nutmeg futhi igwetshiwe kuze kube yilapho i-creamy futhi i-velvety ishelele.
  
  I-Béchamel ingasetshenziswa njengesithako ekuphekeni kwe-pasta okuphekwe njenge-lasagna, naku-casseroles. Kodwa futhi kuyisisekelo samanye ama-sauces amhlophe, ama-sauces ayisikhilimu nama-sauces asekelwe. Nazi ezinye zezinsikazi ezincane ezenziwe ku-béchamel:

  • I-Crème Sauce
  • I-Sauce yaseMornay
  • I-Soubise Sauce
  • I-Sauce Nantua
  • I-Sauce ye-Cheddar Cheese
  • Isinkwa sase-Mustard

• 02 ka 05

  I-Sauce Velouté

  I-Velouté ingenye umsizi omama olula. I-Velouté sauce yenziwa ngokuqina kwesitokisi esimhlophe nge-roux bese uyifaka isikhashana. Ngenkathi i- velouté yenkukhu , eyenziwe nge- inkukhu stock , yilona uhlobo oluvame kakhulu, kukhona i- veal velouté ne- velouté yenhlanzi .
  
  I-veloutés ngayinye yakha isisekelo se-sauce yomama wayo wesibili. Ngokwesibonelo, inkukhu i-velouté eyakhiwe ngekhilimu iba yiSauce Sauce . I-velouté yemifino ihlanganiswe nokuhlanganiswa kwamaqanda amaqanda ukhilimu kuba yiSauce yase- Allemande . Futhi inhlanzi i-velouté kanye newayini elimhlophe nekhrimu eqinile ibe yi- Sauce White Wine .
  
  Ama-sauces amancane avela ku-velouté angatholakala ku-velouté ngokuqondile, noma kusuka ku-sauces ngayinye yesithathu. Ngokwesibonelo:

  • I-Sauce yase-Normandy
  • Sauce Sauce
  • I-Sauce yesiHungary
  • Isoso seMushroom
  • I-Sauce Sauce
  • I-Sauce ye-Poulette
  • I-Sauce ye-Herb Seafood

• 03 ka 05

  I-Sauce Espagnole

  I-Espagnole Sauce, futhi ngezinye izikhathi ebizwa ngokuthi i-Sauce yaseBrown, ingumama omnandi kakhulu we-sauce. I-espagnole yenziwa ngokuqina kwe- stock brown nge-roux. Ngakho ngaleyo ndlela, kufana ne-velouté. Umehluko wukuthi i-espagnole yenziwa nge-purate purée kanye ne- mirepoix yombala ojulile no-flavour. Ngaphezu kwalokho, isitokisi esibomvu ngokwayo senziwe emathanjeni asekutholiwe ukufaka umbala nokuvutha.
  
  I-Espagnole ivame ukuhlanjululwa ngokuqhubekayo ukukhiqiza i-sauce ecebile, enomsoco othakazelisayo okuthiwa i- demi-glace . I-half-glace yiyona ndlela yokuqala yokwenza ama-sauces ahlukahlukene. I-demi-glace iqukethe ingxube yehafu yeSpagnole, isitokisi esinesibhakabhaka esisodwa, esinciphisa isigamu.
  
  Ukuze uthathe isikhashana, ungase weqe isinyathelo se- demi-icece bese wenza ama-sauces amancane ngokuqondile ku-Espagnole. Uzolahlekelwa ukunambitheka kanye nomzimba, kepha uzongena isikhathi. Nazi ezinye izibonelo zamasoso amancane ezenziwe ku-Espagnole:

  • I-Sauce ye-Marchand de Vin (Ukunciphisa i-Red Wine)
  • URobert Sauce
  • I-Sauceti ye-Charcutière
  • I-Lyonnaise Sauce
  • I-Chasseur Sauce
  • Sauce Sauce
  • Isoso seMushroom
  • Isoso Sauce
  • I-Sauce ye-Port Wine

• 04 ka 05

  I-Sauce yase-Hollandaise

  I-Hollandaise ayifani namasoso omama esiwakhulume kuze kube manje, kodwa njengoba uzobona, impela nje i-agent kanye ne-agent agent, plus flavorings. I-Hollandaise i-tangy, i-butter sauce eyenziwe ngokushelela kancane kancane ibhotela elicacile ibe yizikhupha zamaqanda afudumele. Ngakho-ke uketshezi lapha ibhotela ecacisiwe futhi i-agent eqina yizikhupha zamaqanda.
  
  I-Hollandaise iyi-sauce e- emulsified , futhi sisebenzisa ibhotela ecacisiwe lapho senza i-Hollandaise ngoba ibhotela lonke, elinamanzi nobisi obisi, lingaqeda umxube. Ibhotela elicacile liwukuphela kwebhetti elihlanzekile, ngakho kusiza ukuthi i-emulsion ihlale iqinile.
  
  I-Hollandaise sauce ingasetshenziswa yedwa, futhi iyiphundu ngokukhethekile emanzini okudla, okuyimifino namaqanda. Kodwa kunamasiksi amancane angenziwa kusuka eHollandanda:

  • I-Sauce yaseBéarnaise
  • I-Saujon Sauce
  • I-Sauce ye-Foyot
  • I-Sauce ye-Choron
  • I-Sauce yaseMaltaise

• 05 ka 05

  I-Sauce yama-Tomate yase-Classic

  Umsizi wesihlanu womama yi-Sauce yaseStuate yama-classic. Le sauce ifana nendabuko yomswakama we-tomato esingayisebenzisa ku-pasta ne-pizza, kodwa ithole ukunambitheka okungaphezulu futhi idinga izinyathelo ezimbalwa zokwenza.
  
  Okokuqala, sinikeza usawoti ingulube bese siphumela imifino enomsoco. Bese sengeza utamatisi, isitokisi, nesifuba samathambo, futhi siwuthule ehhavini amahora ambalwa. Ukupheka i-sauce kuhhavini kusiza ukushisa ngokulinganayo futhi ngaphandle kokushisa.
  
  Ngokuvamile, utamatisi we-sauce wanyuka ngo-roux, kanti abanye abapheki basalungisa ngale ndlela. Kodwa empeleni, utamatisi ngokwabo anele ukuncelisa le sauce. Nazi amasiksi amancane amancane awenziwe kusuka ku-sauce ye-tomate yakudala:

  • Isinkwa saseSpain
  • I-Sauce ye-Creole
  • I-Sauce yesiPutukezi
  • I-Sauce provençale