Sauce is not a dish but a tool. It can be compared with the accessories that complete the style or with arrangement that transforms a simple melody in top hit. Liquid seasoning are obliged with its glory and popularity in the world to the French cuisine where the number of sauces today surpasses three thousand
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| PHÎÒÎ: SHUTTERSTOCK |
Taste of the sauces has been changing no less than fashion designs. As both seasonings and costumes belong to the category of unnecessary adornments of life, it is curious to compare the patterns of their development.
The cultural phenomenon of the XVI century was a change in attitude to clothes: it began to be changed more frequently than to rub off. At the same time appears the concept of fashion, firstly treated with a contemptuous inflection as something meaningless, changeable and impractical. New ideas in design mostly belonged to customers and tailors were still only performers.
Until the 16th century, almost all sauces were acidic and lean. In addition to herbs and spices they were adding acidifiers like vinegar, citrus or grape juice and wine. In the 17th century the taste of sauce was soften with butter or vegetable oil. All the most famous classic sauces were invented during the next two centuries in France. Their creators were customers noble men like the author of bechamel sauce Louis de Bechamel or Princess de Soubise with a sauce named after her. Chefs are still only the performers.
In 19th century the tailors took the initiatives from the customers. In autumn 1857 the Englishman Charles Frederick Worth opened the first in the history clothing salon in Paris, which combines features of the atelier, shop and a kind of theatre. Since the end of 18th century increased the role of restaurants, which gave birth both to famous dishes and a variety of sauces. At that time the outstanding French chef and confectioner Antonin Kerem develops a repertoire of basic French sauces and classifies them.
The second half of 19th century is the era of bustles (the so`called pads, hidden below the waist to give the skirt splendour) with the total affectation and overwrought of details. Turn of the century was marked by the domination of modernism, pretentious and mannered style with a high curly wigs and a pale powder. The philosophy of fashion is changing dramatically in the early 20th century. Women free themselves from the corset, short`cut their hair and think not only about clothes, but also about their bodies. Being slim without a corset requires efforts.
At the European culinary Olympus now reigns great Auguste Escoffier who simplified and facilitated the French cuisine together with its classic sauces. Current trends both in culinary and fashion collide. In fashion is fusion, unexpected combinations and simplicity.
Featured properties of sauces in modern cuisine is the speed of preparation, saturation with fresh herbs aromas, spices, fruits, healthiness and maximum compatibility with the major components of the dish. Today, it is hardly possible to classify typical French or typical Italian sauces. Chefs experiment with ingredients, once considered a purely national affiliation kitchens. Preference is given to sauces with a combination of European, Mediterranean and Oriental and especially to Japanese and Chinese traditions. The presentation of the sauce should be fine and elegant: a sauce can be poured to the dish drawing a small “lake” on the plate and creating a single ensemble of taste and color.
Hit parade
Aioli in France, aglio e olio in Italy and ali-oli in spain, is a sauce consisting entirely of minced or pressed garlic lightly sauteed in olive oil, plus hot pepper flakes (dried red chili peppers). Finely chopped parsley is added as a garnish. Aioli is the most popular sauce in the Mediterranean region. Spaniards simply mix olive oil with garlic, salt and lemon juice. Italians add spicy pepper and French add egg yolks. The sauce is perfect for pasta, fish, eggs, vegetables, steamed beef and even crusty toasts.
Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a small amount of tomato. The traditional recipe confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine, and milk or cream. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage. The people of Bologna traditionally serve their famous rag` with freshly made tagliatelle (tagliatelle alla bolognese) and their traditionally green lasagne.
Guacamole is an avocado-based dip which originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) and adding tomatoes and seasonings. Guacamole is made of Ripe avocados, tomatoes, onions, lime or lemon juice, and salt are common to most recipes. Lime juice adds flavor and slows enzyme-caused browning. Other common ingredients include cilantro (coriander leaf), black pepper, cumin, jalape`os, and garlic. The sauce is perfect for corn chips.
Hollandaise sauce is an emulsion of egg yolk and butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by the seasonings, yet not so strong as to overpower mildly-flavored foods. Hollandaise sauce is well known as a key ingredient of Eggs Benedict, and is often paired with vegetables such as steamed asparagus. The most common derivative is Sauce B`arnaise. It can be produced by replacing the acidifying agent (vinegar reduction or lemon juice) in a preparation with a strained reduction of vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns. B`arnaise and its children are often used on steak or other “assertive” grilled meats and fish.
Carbonara is a traditional Roman sauce for pasta. The classic recipe includes eggs, pecorino romano, guanciale (pork jowl), black pepper and garlic. The dish was created in the middle of the 20th century. The recipes vary, though all agree that cheese (Parmesan, pecorino, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. Italians sometimes add wine to carbonara.
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