What sauce is suited to a rich dessert?

Table of Contents:

1. What sauce is suited to a rich dessert?
2. What are the 5 major sauces?
3. What is a fancy word for sauce?
4. What's the opposite of sauce?
5. What is another name for tomato sauce?
6. What is a fruit sauce called?
7. What is the difference between compote and sauce?
8. What is a thin sauce called?
9. What is a gastrique sauce?
10. What kind of vinegar do you use for gastrique?
11. Why is it called a gastrique?
12. What is the purpose of a gastrique?
13. What does Gastrique go with?
14. Can you freeze gastrique?
15. How thick should a gastrique be?
16. How do you thicken gastrique?
17. How do you store a gastrique?
18. What does the term deglaze mean?
19. What is the point of deglazing?
20. What is the purpose of deglazing?
21. Can you deglaze with vodka?
22. Can I use vodka instead of white wine in cooking?

What sauce is suited to a rich dessert?

Light sauce

What are the 5 major sauces?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

What is a fancy word for sauce?

other words for sauce

• dressing.
• flavoring.
• gravy.
• relish.
• dip.
• topping.
• coulis.
• jus.

What's the opposite of sauce?

What is the opposite of sauce?

timidity	cowardice
gutlessness	weakness
cowardness	fearfulness
cowardliness	dastardliness
diffidence	faintheartedness

What is another name for tomato sauce?

Tomato sauce (also known as Neapolitan sauce, salsa roja in Spanish, or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment.

What is a fruit sauce called?

A coulis (/kuːˈliː/ koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits. ... Fruit coulis are most often used on desserts.

What is the difference between compote and sauce?

A compote or compôte is a type of dessert made with fruit pieces or whole fruit that's cooked in a sugar syrup. ... A coulis is a sauce made from pureed and strained fruit or vegetables.

What is a thin sauce called?

Jus was originally an inventive way of repurposing the deglazed pan juices of the roast into a minimalist sauce, but in modern parlance the term jus has come to refer to any meat-based sauce, clear and thin, from which the debris of other flavouring agents has been strained off.

What is a gastrique sauce?

In plain terms, a gastrique is a sweet-and-sour sauce at its simplest. You caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup.

What kind of vinegar do you use for gastrique?

The primary flavor (and some of the sweetness) typically comes from fruit and the sour, from the vinegar. Easily made with butter, shallot, fruit, sugar, wine or cognac, and vinegar, it's a great sauce to keep on hand....Ingredients.

Nutritional Guidelines (per serving)
1g	Protein

Why is it called a gastrique?

Gastrique is the French word for “gastric,” pertaining to the stomach, from the Greek word for stomach, “gaster.” While the term first appeared in 1656, the word “gastronomy” wasn't coined until 1800, when French poet Joseph de Berchoux created it as the title of a poem on good living.

What is the purpose of a gastrique?

Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces.

What does Gastrique go with?

In a nutshell, a basic gastrique is a reduction of vinegar and sugar that can be infused with just about anything you'd like — from liquor and alliums (garlic, onions, shallots) to any fresh (or not-so-fresh) fruits you have on hand.

Can you freeze gastrique?

The gastrique will keep, covered, for up to 3 weeks. If you go the freezer route: Freeze the gastrique in a covered ice cube tray or small container for up to 6 months.

How thick should a gastrique be?

Remove from the heat and set aside to cool for 10 minutes. Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon .

How do you thicken gastrique?

Reduce the heat, and stir until the sugar dissolves into the vinegar. Let simmer to thicken a bit. Add more wine vinegar if need to make a syrup of desired thinness. Bear in mind that the gastrique will thicken as it cools.

How do you store a gastrique?

Storage: The gastrique will keep for up to two weeks in the refrigerator. Let come to room temperature, or gently reheat, before serving.

What does the term deglaze mean?

Deglazing is simply the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release.

What is the point of deglazing?

Deglazing a pan involves adding liquid, such as stock or wine, to a pan to loosen and dissolve food particles that are stuck to the bottom after cooking or searing. The cooked food particles, known as fond, are the source of immense flavor. The flavorful mixture produced by deglazing can be used to make a sauce.

What is the purpose of deglazing?

Deglazing is a cooking technique that involves adding liquid (such as stock or wine) to a pan to loosen the food particles attached to the bottom from cooking or searing.

Can you deglaze with vodka?

The method of choice to achieve the best flavor is alcohol followed by some type of stock. While wine is most commonly used (red wine with red meat and white meat with white wine), but options include brandy, cognac, Marsala, sherry, port, or even vodka.

Can I use vodka instead of white wine in cooking?

You can, but you need to dilute the vodka with an acid so it's the same amount. Basically 3 parts vinegar, 1 part vodka. I've been struggling to use hard liquors in meals. It isn't nearly as easy as wine or beer.