In the Sauces 1 course, we included the importance and varieties of sauces. Sauces 2 Demi Glace (Dömi Glas) and Velauté (Velüte) Sauce; You will learn the preparation, the derived and the places it is used. Demi Glace Sauce, one of the basic brown sauces, was previously Espagnole (Spanish) He was prepared as the derivative of the sauce and was known. Espagnole Sauce now It has become unusable and has been prepared directly Demi Glace Sauce. Espagnole Sauce A simple brown sauce, which is considered as the basic element in a very classic kitchen, brown Meyane, brown (fond) broth, tomato puree, herbs and spices on heavy fire It is obtained by cooking. Brown Fond and Espagnole to get Demi Glace Sauce Sauce was mixed in half and half of it was obtained by blowing water. However, today brown fond; Roasted bone and meat pieces, Mire Poix Demi Glace Sauce with vegetables, herbs and spices boiled and drained over heavy fire is prepared. It is necessarily used by derived. Quality prepared Demi Glace Sauce directly can also be used as. It usually accompanies special dishes such as expensive meats and hunting meats. Velauté Sauce is one of the basic white sauces. With one of the white (fond) meat waters Bechamel is prepared in a similar way. It takes names according to the background in which it is prepared. Velauté Volaille (Chicken Velüte), Velauté de Poisson (Fish Velüte), Velauté de Veau (Dana Velüte). If it is prepared by adding cream to these sauces, it is called Supême Sauce. Quality and expensive white meat Used with meat dishes. Those who derive with various additions can be prepared. Hope you prepare delicious dishes
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