Tsuntsaye na Iyaye

A cikin al'adun noma, kalmar "uwar sauce" tana nufin kowane ɗayan sauye-sauye guda biyar, wanda shine matakai na farko don yin wasu sauye-sauye daban-daban ko "kananan kiwo."

Ana kiransu mahaifiyar uwa saboda kowannensu yana kama da iyalinsa na musamman.

A miya ne ainihin ruwa tare da wasu irin thickening wakili tare da sauran dandano da sinadaran. Kowane ɗaya daga cikin mahaifiyar uwa biyar da aka yi tare da ruwa daban, da kuma wakili daban-daban - ko da yake uku na uwayen kiwo suna tsintsa da roux , a kowane hali ana dafa roux don wani lokaci daban don samar da haske ko duhu launi .

Da ke ƙasa za mu rushe iyayensu biyar da kuma nuna alamun wasu ƙananan kiwo da za a iya yi daga kowane miya.

• 01 na 05

  Béchamel Sauce

  Bechamel shine mai sauƙin uwar sauya saboda bai buƙatar yin kayayyaki ba. Idan kana da madara, gari, da man shanu, za ka iya yin ainihin ainihin bechamel.
  
  An yi Béchamel ne ta wurin yin zafi mai zafi tare da mai sauki farin roux. An kuma shayar da miya tare da albasa, cloves, da nutmeg da kuma simmered har sai ya zama mai tsami da velvety.
  
  Ana iya amfani da Béchamel a matsayin wani sashi a cikin abincin da aka yi da fassaran burodi kamar lasagna, har ma a casseroles. Amma akwai mahimmanci ga wasu daga cikin fararen fararen fata, cream da kuma naman alade. Ga wasu ƙananan kiran da aka yi daga béchamel:

  • Kayan shafawa
  • Mornay Sauce
  • Soubise Sauce
  • Nantua Sauce
  • Cheddar Cheese Sauce
  • Doard Sauce

• 02 na 05

  Sauce Sauce

  Velouté wani mai sauƙi ne mai sauƙi. Anyi naman alade da farin ciki tare da roux sannan kuma simmering shi dan lokaci. Yayinda karamar kaji , wadda aka yi tare da kayan kaji , shine mafi yawancin mutane, akwai kuma mai cin nama da kifi .
  
  Kowane ɓangaren da ake kira veloutés ya zama tushen asalin kansa na mijinta. Alal misali, ƙwayar kaza da aka gina tare da kirim mai zama Suprême Sauce . Veal velouté thickened tare da haɗin kai na kwai yolks da cream zama Allemande Sauce . Kuma kifin kifi tare da farin giya da kuma kirim mai tsami ya zama Saurin Wine Sauce .
  
  Za'a iya samo kananan sauye daga sauƙaƙan daga sauƙi a kai tsaye, ko daga kowane ɗayan sakandare na uku. Misali:

  • Normandy Sauce
  • Bercy Sauce
  • Hungary Sauce
  • Mushroom Sauce
  • Aurora Sauce
  • Poulette Sauce
  • Dandalin ruwan 'ya'yan itace

• 03 na 05

  Espagnole Sauce

  Asalin Espagnole sau da yawa, wanda ake kira Brown Sauce sau da yawa, shi ne mai sauƙin haɗari. Espagnole an yi ta thickening launin ruwan kasa stock tare da roux. Saboda haka a cikin wannan ma'anar, yana kama da wani ɗan sirri. Bambanci shine cewa an yi Espagnole tare da tumatir da mirepoix don zurfin launi da dandano. Bugu da ƙari, launin ruwan kasa da kanta an yi shi daga kasusuwa wanda aka fara gurasa don ƙara launi da dandano.
  
  Espagnole na al'ada ne a yau da kullum don samar da kayan arziki mai kyau, mai ban sha'awa wanda ake kira demi-glace . Gudun-glace shine lokacin farawa don yin wasu kananan kiwo. Gishiri-glace yana kunshe da cakuda rabin rabon Espagnole, rabin launin ruwan kasa, wanda aka rage ta rabi.
  
  Don ɗan gajeren lokaci, za ka iya tsallake mataki na kankara-glace kuma ka sanya kananan kiwo tsaye daga Espagnole. Za ku rasa wani dandano da jiki, amma zaka iya ajiye lokaci. Ga wasu misalai na kananan kiwo daga Espagnole:

  • Marchand de Vin Sauce (Red Wine Ragewa)
  • Robert Sauce
  • Shayar da ta caji
  • Lyonnaise Sauce
  • Chasseur Sauce
  • Bercy Sauce
  • Mushroom Sauce
  • Madeira Sauce
  • Shirin Wine Wine

• 04 na 05

  Hollandaise Sauce

  Hollandaise ba sabanin mahaifiyar uran da muka ambata a yanzu ba, amma kamar yadda za ku gani, shi ne kawai a cikin ruwa da kuma wani abu mai laushi, da kayan daɗin ci. Hollandaise wani tangy, buttery sauce sanya ta hankali whisking clarified man shanu a cikin kwai kwai yolks. Saboda haka, ruwa a nan shi ne man shanu da aka sani da kuma tsantsaccen kwanciya shine kwai yolks.
  
  Hollandaise wani sauye ne mai sauƙi, kuma muna amfani da man shanu mai haske lokacin da yayi Hollandaise saboda man shanu duka, wanda ya ƙunshi ruwa da madarar madara, zai iya karyawar emulsion. Man shanu da aka sani yana da tsarki ne mai kyau, saboda haka yana taimakawa da emulsion zama barga.
  
  Ana iya amfani da miyaran Holland a kan kansa, kuma yana da dadi a kan abincin kifi, kayan lambu, da qwai. Amma akwai wasu ƙananan kiwo waɗanda za a iya yi daga Hollanda:

  • Bearnaise Sauce
  • Dijon Sauce
  • Foyot Sauce
  • Choron Sauce
  • Maltaise Sauce

• 05 na 05

  Classic Tomate Sauce

  Na biyar uwar miya ne classic Tomate Sauce. Wannan miya yayi kama da miyagun tumatir na gargajiyar da za mu iya amfani da ita a kan taliya da pizza, amma ana samun karin dandano kuma yana buƙatar wasu matakai don yin.
  
  Na farko, muna yin naman gishiri sannan kuma muyi kayan lambu. Sa'an nan kuma mu ƙara tumatir, samfurin, da kasusuwa nama, da kuma simmer a cikin tanda na tsawon sa'o'i kadan. Cooking da miya a cikin tanda yana taimakawa da shi a hankali kuma ba tare da ƙuta ba.
  
  A al'ada, ana cike da ruwan kaza tare da roux, wasu masanan sukan shirya shi wannan hanya. Amma a gaskiya, tumatir da kansu sun isa su shimfiɗa da miya. Ga 'yan ƙananan kiran da aka yi daga kyawawan tsattsauran ruwan' ya'yan itace:

  • Mutanen Espanya Sauce
  • Creole Sauce
  • Portuguese Sauce
  • Provençale Sauce