Popular Gourmet Sauce Varieties

Sauces are of course primarily liquid. Sauce can be made out of bouillon stock that is combined with spices that are sauteed and then flavored with food seasonings. The stock is reduced to produce thick consistency of the flavored liquid thru evaporation. There are lots of ways to create the best cornet bay sauces that they are pureed to make a smooth consistency and then strained to perfection to eliminate any blob that would affect the quality of the sauce.

In the world of gourmet, there are different sauce essentials that can be combined and utilized to produce a lot of gourmet sauce varieties. The basic sauces include: brown sauce, vinaigrettes. white sauces, mayonnaise and hollandaise. Brown sauce is created thru reducing the bouillon stock be it veal or beef and even lamb stock. But the common stock used for French sauces is the veal. The neck bones of the veal are utilized with their abundance of gelatin thus making the sauce more exquisite. Now you might be wondering as to how to make a fine bouillon stock, this is simply achieved by saving all the red meat bones that is often seen as leftovers. Deglazing is another way to produce brown sauce with great quality. Wine should be included in the skillet along with steak drippings after being sauteed. This is a common technique for leftover turkey drippings that they make the delicious gravy. Another basic is the white sauce which has long been used for unique taste that combines buttery and nutty textures. This is a common base sauce for a lot of french food. White sauce is made by creating roux or the combination  of flour and butter, cream is finally added, but clear stock can also take as a substitute for cream. Vinaigrette on the other hand is considered a healthy choice and is mostly picked for salads because it contains low fat content. To create vinaigrette sauce, different vegetables of all types are roasted and then flavored with spices mainly garlic and then placed on the oven for 20 minutes. The roasted vegetables are then pureed and combined with olive oil and vinegar.

Hollandaise is a basic sauce distinct for its lemon tang. The main ingredients to create this sauce are butter, egg yolks, lemon and pepper. Hollandaise is a basic sauce essential to create other sauce varieties such as Chantilly, Bearnaise and Choron. This is one of the best cornet bay sauces to enjoy.