Sauces 1 and Sauces 2 Basic White Sauce and Basic Brown Sauces We saw how they were done and we learned how they were done. Now in the sauces 3 lessons, oil Sauce Mayonnaise and Sauce Hollandaise prepared with Fondu and the preparation of, derived and We will see the places he uses. After seeing sauces 1 and sauces 2 lessons, your horizons about sauces We think you understand that you expand, your curiosity increases, the sauces are not difficult. Sauce mayonnaise is one of the basic cold sauces. Although the fondu is known as olive oil It can be prepared using vegetable oils. Everyone consumes and is commonly Accompanying salads, cold meats, cold sandwiches, canracts and many other foods a sauce that makes. As with some other sauces, many derivatives of sauce mayonnais has. Sauce Hollandaise is one of the main hot sauces. Fondu melted drained (buttermilk butter. Technically, with flavor of egg yolk, butter is based on feeding. Preparation with a kitchen tongue that requires quite skill A special sauce that is not easy. We can say that it is almost personalized. Now Nowadays, we hear that it is quite prepared. Because short -term not stored Hot (60 ◦ c) is a special sauce that can wait in the environment. As it can be given without directly derived, Those who derive with various additions can be prepared Usually expensive meats, meals prepared from tenderloin accompany special vegetables. Sauces should never cover the original taste of the food. Mask the taste of the food Instead, he must accompany him. In almost every cuisine of the world, sauce making is considered the finest work of the kitchen. Productions During the great attention and attention should be taken during.
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