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turning-stock-into-sauce-names It turns thinner stock into sauce without changing its flavor, or it can add an irresistibly glossy finish to an almost picture-perfect dessert. Cornstarch (which can sometimes be referred to as corn flour) is the starch derived from endosperm of the corn kernel.  This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site. This wheat-free thickener can be seamlessly added to dishes without imparting any flavor.  Perfectly thick: Whisk all purpose flour into water to make a slurry, or combine it with butter, to make a beurre manie. Both can be added to your sauce in the beginning of cooking to create a thick, luscious final product. Sauce vierge (lit. virgin sauce) is a French sauce based on chopped tomatoes and basil, lemon juice, and olive oil. According to one of the theories about its unusual name, it has been named after England's Queen Elizabeth I, also known as the Virgin Queen. Other sources claim that it's called virgin because it is uncooked, and another one says that the reasoning behind the name is due to the fact that the sauce requires virgin olive oil. Sauce vierge has been popularized in the s by Michel Guérard, the authority of novelle cuisine. More about Sauce vierge. Recommended reading The Saucier's Apprentice/Raymond Sokolov introduction traces the history of sauce through time; special emphasis on French sauces Sauces: Classical and Contemporary Sauce Making / James Peterson, 2nd edition () --Chapter 1 features the history of sauces from ancient times to the 20th century (15 pages) A History of Cooks and Cooking, Michael Symons. --Chapter 6: 'On the Physical and Political Consequences of Sauces' (10 pages) plus numerous references to sauce throughout this book. Also check the index for stock, stew & soup. Larousse Gastronomiqu.
Mirepoix. Mirepoix(mir-=pw&) is a mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color. The ingredients vary with each recipe, but usually include two parts onions, one part celery, and one part carrots. Bouquet Garni. According to industry research, sauce, dressings, and condiments are projected to be a $ billion dollar industry by making this an appealing segment of the food industry for entrepreneurs. But before you can take your homemade sauce to market, you’ll need to identify a unique sauce or condiment company brand name. Jan 21,  · 2 tablespoons butter or oil or some combination. If there is leftover fat from what you just cooked, use that. 1 shallot minced; ¼ cup wine red, white or port depending on what you are cooking; 1 cup chicken stock beef stock or vegetable stock (again depending on what you are cooking); salt and pepper to taste; 1 tablespoon finely chopped fresh herbs again depending on what you are cooking.

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