Sauce 1

Methods/Steps

1

Where to Use Sauce

1.To make the dish larger on the plate when it is served on the counter and to enhance the visual effect.

2. To evaporate the aroma of the dish.

3. If the dish itself is not very beautiful, the sauce can be used to cover up, increase the sense of beauty.

4. Make the dish more juicy, increase appetite.

5. Use different sauces or a single sauce to beautify the dish, drawing different patterns on the plate (in French cuisine is more).

2

Frozen sauce

(mostly with cold dishes, such as the first plate, salad)

1. MAYONNAISE:

With a whisk, egg yolks, white vinegar, mustard, water, salt stirred, and at the same time, add some olive oil and beat it into a thick can.

〈Applicable to meat and some vegetables Sazu〉

2. He he juice (TARTAR SAUCE):

The Universal Juice with pickled cucumber crumbles, turnip crumbles, watermelon willow crumbles into.

〈It is suitable for food fried in flour, egg juice, breadcrumbs.〉.

3. THOUSAND ISLAND DRESSING:

TARTAR SAUCE with crushed egg, eggplant juice until pink, seasoned.

7. ITALY DRESSING:

Add red wine, minced silverfish fillet, minced garlic and cucumber to the vinaigrette.

8. HORSERADISH SAUCE:

Peeled horseradish, white vinegar, salt and fresh cream.

〈It is suitable for smoked salmon, roast beef or steak〉

9.咯嗲汁（COCKTAIL SAUCE）：

10. Using a blender, puree fresh horseradish, red pepper, onion, minced garlic, green bell pepper, lemon juice, tomato juice, HP juice, turnip greens, white vinegar.

<Suitable for ocean satay and oyster sauce>

11. Caesar sauce (CAESAR SAUCE):

Garlic minced, chopped onion, silverfish fillet stirred, and then add some raw egg yolks, chili pepper Li Pailin juice, white vinegar, margarine, French mustard, minced bacon, cheese powder stirred, and then add salt and PEPPER MILL to taste into it.

3

HOT JUICES (mostly hot dishes and entrees)

1. GRAVY:

Steam raw bones (beef, lamb, chicken or pork bones), stir-fry them slowly until they turn yellow, add spices (coriander, thyme, black pepper) and cook them until the residue is removed.

2

This is the most popular sauce in the world.

2. Beef Bone Sauce or Bordelaise Sauce (BORDELAISE SAUCE):

Fry red wine, dried onion puree, black pepper, thyme, and spices, and then add thin teriyaki sauce.

3. Black pepper sauce (BLACK PEPPER SAUCE)

Saute minced scallions, black pepper, red wine and butter and add to the teriyaki sauce. Note: Mushroom juice, Maitake mushroom juice, garlic sauce, the same production method, but in the original GRAVY on the addition of mushrooms, Maitake mushrooms, garlic, respectively.

4. onion yellow sauce (LYONNAISE):

Sauteed yellow onion heron in vegetable oil on a slow fire on the dark brown color, the oil, pour into the red wine, and add the sauce can be.

7. Holland juice (HOLLANDAISE):

First the vinegar and pepper boiled, filtered to add butter and fresh egg yolks in the fire on the beat with fresh cream.

〈More for braised asparagus〉

8. Mint Gravy Sauce (MINT GRAVY SAUCE):

Chopped fresh mint leaves and a little white vinegar in the sauce to boil.

10. Rosini juice (ROSINI):

With chopped chicken liver, chopped onion and tartaric herbs stirred with teriyaki sauce to taste.

11. Pesto sauce (PESTO SAUCE):

Use olive oil, almonds, pine nuts, white onions, coriander, sautéed and flavored with a machine beat and then add roasted juice can be.

12. Lemon Butter Sauce (LEMON BUTTER SAUCE) will be boiled butter dissolved with fresh lemon juice to taste. Sometimes lemon juice is added.

14. bowl of wine sauce (PORT WINE SAUCE):

Boil the sauce hot with PORT WINE, turnip, tale root herbs to taste. Suitable for steak.