Ama-sauce amahlanu omama we-classic cuisine yaseFrance.
Ukwazi "ama-sauces" ayisisekelo ayisihlanu okuwusizo kumthandi wokudla njengoba kunompheki. Ukuqonda la masoso kuzokusiza ukuba ufunde amamenyu, uthathe isinqumo sokuthi ungayilandela, futhi unqume ukuthi yiziphi iwayini ezingase zibheke phambili ngokudla kwakho. Abapheki nabapheki ngokufanayo, ukufunda ukwenza ama-sauces amahlanu omama kuyisisekelo esiyisisekelo esizovula umhlaba wezinhlelo zokupheka.
Ama-sauces amahlanu omama (i-béchamel, i-espagnole, i-hollandaise, i-tomato, ne-veloute) ahluke ngokusekelwe kwisithako sabo esiyinhloko kanye ne-agent eqina.
Nakuba ama-mama amahlanu omama ngokuvamile engasetshenzisiwe esimweni sawo sokuqala, angenziwa ama-sauces amaningi wesibili ngokungeza amakhambi, izinongo noma ezinye izithako. Ngezansi incazelo ye-sauce yomama ngamunye enezibonelo zama-sauces awo ajwayelekile.
I-Bechamel - i-Bechamel sauce, eyaziwa nangokuthi i- sauce emhlophe , isebenzisa ubisi njengesisekelo futhi ihlanganiswe ne-roux emhlophe. Ama-sauces e-Bechamel avame ukunambitheka nge-anyanisi, shallots, pepper, noma nutmeg. Ama-sauces wesibili akwenziwa nge-béchamel afaka ama-sauces ushizi , ama-sauces ayisikhilimu noma i- mornay sauce . Ama-sauces aseBachamel asetshenziswe kaningi nge pasta, imifino, amaqanda, noma izinkukhu.
I-espagnole - i-Espagnole, evame ukubizwa ngokuthi i-sauce ensundu , isebenzisa isisundu esibomvu , njengezinyosi, njengesisekelo futhi sihlanganiswe ne- roux brown. I-espagnole ivame ukuvuthwa nge-aromatics, amakhambi enomsoco, noma utamatisi unamathele. I-espagnole ivame ukwenza ama-sauces asembili njenge-mushroom sauce , i- Demi-Glace , i- Sauce Madeira , noma i- Bordelaise .
Ama-espagnole sauces ajwayele ukukhonzwa ngezinyama ezigajisiwe , njengezinkomo, i-veal, i-lamb, noma i-duck.
I-Hollandaise - i-Hollandaise sauce iyi-sauce ecebile ecebile esebenzisa ibhotela njengesisekelo futhi iyancipha ngokusebenzisa isayensi ye- emulsions . Ama-sauces ama-Hollanda avame ukuvuthwa ngama-peppercorns, i-cayenne, i-lemon, noma uviniga futhi angenziwa ama-sauces ayisibini afana ne- Maltaise , i- Mousseline , noma i- Bearnaise .
Ama-sauces ase-Hollandaise avame ukukhonzwa ngamaqanda, imifino noma izinkukhu.
I-Sauce Ebomvu - Ama-sauces abomvu anesisekelo se-tomato futhi ahlanganiswe nama-pures, ngokunciphisa, noma i-roux. Ama-sauces abomvu angathandwa nge- mirepoix , inyama yesitokisi , noma ingulube enomuncu. Ama-sauces abesebenza ngokujwayelekile avela emsukeni obomvu afaka iPuttanesca, Creole, noma iSpanishi. Ama-sauces abomvu angakhonza cishe cishe konke, kufaka phakathi i- pasta , imifino, inhlanzi, inkabi, i-veal, izinkukhu noma i-polenta.
I-Veloute - I- Veloute amasoso isebenzisa inkukhu, inhlanzi, noma enye imhlophe emhlophe njengesisekelo futhi ihlanganiswa noma i-roux noma ukuxhumana (i-egg yolk nekhilimu). Izibonelo zamasiksi asembili ezenziwe nge-veloute zihlanganisa ama-mushroom, ama-curries, ama-sauces we-herb noma i- sauce yewayini elimhlophe . Ama-sauces aseVeloute avame ukukhonzwa ngezitsha zokukhanya ezifana nemifino, inhlanzi, i-pasta noma izinkukhu.