ʻO nā Sauce makuahine 5 Farani, Wehewehe ʻia

Anter

• 1. ʻO Béchamel
• 2. ʻO Velouté
• 3. Espagnole (brown brown)
• 4. Hollandaise
• 5. ʻO Tomato
• Pehea e hoʻohālikelike ai i nā sausa
• Ke laina lalo

ʻO ka meaʻai Palani Kīwī ka mea nui i ka honua culinary.

ʻOiai inā ʻaʻole ʻoe e pīhoihoi iā ʻoe iho i kahi mea kuke, ua hoʻokomo paha ʻoe i nā mea o ka kuke kuke Farani i loko o kou lumi kuke home ma mua o hoʻokahi manawa.

Kaulana ka meaʻai Palani no ka hoʻohana manawaleʻa ʻana o nā mea ʻono ʻono. Ma hope o nā mea āpau, hoʻomoʻi ʻia kahi mea ʻono i hana pono ʻia i ka wai, waiwai, paʻakikī, a me ke kala i aneane o nā pā.

Nui nā ʻano o nā saisa Palani, ka hapanui o ia mau mea i loaʻa mai i hoʻokahi o nā mea ʻono makuahine.

Hana ʻia i nā makahiki ʻumikūmāono e chef Auguste Escoffier, nā sauces makuahine nā concoctions maʻamau e lilo i kahua no kekahi ʻano o ka ʻono kōkona lua. Hoʻonohonoho mua ʻia kēlā me kēia waiū wai e like me kāna kumu kū hoʻokahi a me ka mānoanoa.

Hōʻike kēia ʻatikala i nā koina makuahine 5 Palani, e wehewehe ana i ka hana ʻia ʻana, kā lākou ʻike pono o ka nutrient, a me kekahi mau ʻona lua i hiki iā ʻoe ke hana mai iā lākou.

1. ʻO Béchamel

ʻO Béchamel, a i ʻole i ka wai keʻokeʻo, kahi waiū waiū maʻalahi i hana ʻia mai ka waiūpaka, ka palaoa, a me ka waiū holoʻokoʻa.

Hāʻawi kahi lawelawe 2-auneke (60-mL) ma kahi o (,,):

• Kalepona: 130
• Momona: 7 gram
• Kāpena: 13 gram
• Kumuʻiʻo: 3 gram

No ka hana ʻana i ka béchamel, e hoʻomaka i ke kuke ʻana i ka bata a me ka palaoa i loko o ka ipu hao a hiki i ka hana ʻana i kahi mea mānoanoa, paʻi e like me ka inoa i kapa ʻia he roux. ʻO ka roux ke kuleana no ka mānoanoa o ka nī.

Nui nā kaila o ka roux, akā ʻo ka mea i hoʻohana ʻia no ka béchamel i kapa ʻia he keʻokeʻo keʻokeʻo. Hoʻomaʻa wale ʻia ma kahi o 2-3 mau minuke - lawa ka lōʻihi e hemo ai ke ʻano starchy o ka palaoa akā ʻaʻole i liʻuliʻu a hoʻomaka ka palaoa i ka palaoa.

Ke mākaukau ka roux, e kuʻi me ka lohi i ka waiū mahana a hoʻomoʻa a hiki i ka hana ʻana i kahi mea ʻono momona.

Me ka hoʻohui ʻana o kekahi mau lā keu e like me ka paʻakai, ka pepa, a me nā kōkō, pau ka béchamel - ʻoiai hiki ke hoʻohana ʻia i kumu no nā sausa ʻē aʻe.

Nā sausa kaulana i hana ʻia mai béchamel me:

• Kakahiaka: béchamel me ka ʻakaʻakai, cloves, Gruyère tī, a me Parmesan
• Mīkini ʻono: béchamel me ka kirimona kaumaha
• Kānalua: béchamel me ka waiūpaka a me nā aniani caramelized
• Nantua: béchamel me ka ʻōpae, ka bata, a me ka waiima momona
• Cheddar meaʻai kākele: béchamel me ka waiū holoʻokoʻa a me ka tī cheddar

Hiki ke hoʻohana ʻia ʻo Béchamel a me kāna mau mea i loaʻa mai i nā ipu he lehulehu, e like me nā casseroles, nā momona momona, a me nā pasta.

ʻO Béchamel kahi wai momona, keʻokeʻo i hana ʻia mai ka palaoa, ka bata, a me ka waiū. Hoʻohana pinepine ʻia ia e hana i nā mea ʻono kalima-a paʻa.

2. ʻO Velouté

ʻO kahi velouté kahi kuke maʻalahi i hana ʻia mai ka waiūpaka, ka palaoa, a me nā waihona.

ʻO ka waihona kahi meaʻono, ʻono kuke kuke kuke ʻia i hana ʻia e ka simmering iwi, nā mea kanu, a me nā mea kanu ʻaʻala no kekahi mau hola.

ʻAno like ʻo Velouté me béchamel no ka mea he ʻono keʻokeʻo ia e mānoanoa me ka roux, akā hōʻike ʻia ke kumu kūʻai no ke kumu ma kahi o ka waiū. ʻO ka waihona moa ka mea koho maʻamau, akā hiki iā ʻoe ke hoʻohana i nā waihona keʻokeʻo ʻē aʻe, e like me nā mea i hana ʻia mai ka veal a iʻa paha.

Loaʻa kahi 2-auneke (60-ML) o ka moa velouté ma kahi o (,,):

• Kalepona: 50
• Momona: 3 gram
• Kāpena: 3 gram
• Kumuʻiʻo: 1 gram

E hana i ka velouté, e hoʻomaka me ka hana ʻana i kahi roux keʻokeʻo me ka waiūpaka a me ka palaoa. ʻO ka mea aʻe, e hoʻowīwī i ka waihona mehana a waiho ia e ʻō a hiki i kahi ʻano momona, ʻono māmā.

Hiki ke hoʻohana ʻia kahi velouté ponoʻī e ia iho ma nā ʻiʻo a me nā mea kanu, a i ʻano hoʻomohala ʻia i loko o nā sausa lua.

Loaʻa kekahi o nā sausa kaulana mai ka velouté:

• Kiʻekiʻena: moa velouté me ka momona kalima a me nā lau
• Hunakalia: moa a moa velouté paha me ka ʻaka, paprika, a me ka waina keʻokeʻo
• Normande: velouté iʻa me ka kirimalu, ka bata, a me nā yolks hua manu
• Venetian: moa a iʻa velouté paha me ka tarragon, ka ʻalā, a me ka pāhiri
• Allemande: moa a moa velouté me ka wai lemi, yolk hua manu, a me ka holika

ʻOiai ʻaʻole ia he kuʻuna, hiki iā ʻoe ke hana i ka velouté vegetarian me ka hoʻohana ʻana i nā waihona mea kanu.

Hana ʻia ʻo Velouté me ka waiūpaka, ka palaoa, a me nā moa, nāʻaʻa, a i ʻole nā ​​waihona iʻa. ʻO kēia mea ʻono a me nā mea e loaʻa mai ana he mea maʻalahi a lawelawe ʻia ma ke ʻano he gravy ma luna o nā meaʻai a me nā mea kanu.

3. Espagnole (brown brown)

ʻO Espagnole, a i ʻole ʻike ʻia he kēpau ʻeleʻele, kahi wai ʻono, ʻeleʻele i hana ʻia mai ka waihona i hoʻonui ʻia o ka roux, nā ʻōmato i hoʻomaʻemaʻe ʻia, a me ka mirepoix - kahi hui o nā kāloti, nā ʻakaʻakai, a me nā keleka i hoʻohana ʻia ma ke kumu.

E like me velouté, hoʻohana ka espagnole i ka roux a me nā waihona e like me nā mea nui. Eia nō naʻe, ma kahi o ka roux keʻokeʻo a me ka waihona, kāhea ʻo ia i nā kumu ʻeleʻele a me ka roux brown.

Hana ʻia ka waihona Brown mai ka pipi a i ʻole nā ​​iwi veal i hoʻomoʻa ʻia a ʻūlū ʻia, ʻoiai ka palaoa palaoa ka palaoa a me ka bata i kuke ʻia a lawa ka palaoa i ka waiūpaka. Hāʻawi kēia mau mea i espagnole i kahi ʻono waiwai a paʻakikī hoʻi.

Kahi lawelawe 2-auneke (60-mL) o nā hāʻawi espagnole (,,,):

• Kalepona: 50
• Momona: 3 gram
• Kāpena: 4 gram
• Kumuʻiʻo: 1 gram

He kumu ʻo Espagnole ma ke ʻano he kumu no nā sausa aʻe:

• ʻO Demi-glace: espagnole me nā pipi hou a i ʻole nā ​​kumu puaʻa, nā mea kanu, a me nā mea ʻala i hoʻoliʻiliʻi ʻia i kahi kūmau, ʻano like gravy
• Robert: espagnole me ka wai lemona, sinapi maloʻo, waina keʻokeʻo, a me nā ʻaka
• Charcutière: espagnole me ka sinapi maloʻo, waina keʻokeʻo, ʻaka, a me nā pickles
• Mushroom: espagnole me nā lau, salakeke, sherry, a me ka wai lemon
• Burgundy: espagnole me ka waina ʻulaʻula a me ka ʻalā

No ka mea he kaumaha a mānoanoa ka espagnole a me kāna mau saita derivative, lawelawe pinepine ʻia lākou me nā ʻiʻo ʻeleʻele e like me ka bipi a i ʻole ʻāpala.

ʻO Espagnole kahi kuke ʻeleʻele maʻamau i hana ʻia mai ka roux brown, stock brown, 'ōmato puree, a me ka mirepoix. ʻO kāna mea momona, ʻono paʻakikī e hoʻopili maikaʻi me nā ʻeleʻele ʻeleʻele, e like me ka pipi a me ka ʻāpala.

4. Hollandaise

ʻO Hollandaise kahi ʻono kope, momona i hana ʻia mai ka waiūpata, ka wai lemona, a me nā yolks hua manu maka.

Kaulana paha ia no kāna kuleana i loko o ka pāʻina kakahiaka Pīkī Benedict.

Kū ʻokoʻa ʻo Hollandaise mai nā ʻākena makuahine Palani ʻē aʻe no ka mea hilinaʻi ia i ka emulsification - a i ʻole ke kāwili ʻia ʻana - nā hua manu a me nā waiū ma kahi o ka roux.

He kūlana maikaʻi kona no ka paʻakikī ʻana e hoʻomākaukau ma muli o ka maʻamau o ka waiūpaka a me nā yolks hua manu e pale aku i ka hoʻohui - e like me ka wai a me ka aila.

ʻO ke kī i ka hana ʻana i kahi hollandaise kūpono he yolks hua manu pumehana iki, ka waiū waiū o ka lumi, a me ka whisking mau. Pono ia e hoʻohui i ka waiūpaka i nā yolks me ka lohi a hoʻonui hoʻi i mea e paʻa ai nā mea a ʻaʻole hoʻokaʻawale.

Hāʻawi kahi lawelawe 2-auneke o hollandaise ():

• Kalepona: 163
• Momona: 17 gram
• Kāpena: 0,5 gram
• Kumuʻiʻo: 1.5 gram

He mea ʻono ʻo Hollandaise ma kāna ponoʻī akā he kīʻaha kickstarts ʻē aʻe, e like me:

• ʻO Bearnaise: hollandaise me ka waina keʻokeʻo, tarragon, a me ka peppercorn
• Choron: hollandaise me ka tarragon a me ka kōmato
• Maltaise: hollandaise me ke koko wai ʻalani
• Mousseline: hollandaise me ka ʻaikalima huita kaumaha

Hāʻawi pinepine ʻia ʻo Hollandaise a me kāna mau saita derivative ma luna o nā hua, nā mea kanu, a i ʻole nā ​​meaʻai māmā e like me ka moa a me ka iʻa.

Hoʻohui ʻo Hollandaise i nā yolks egg, butter, a me ka wai lemon. Hāʻawi ʻia nā mea ʻelua iā ia a me kāna mau saita derivative ma luna o nā hua, nā lau, nā iʻa, a me nā moa.

5. ʻO Tomato

ʻO ka ʻoma kōmato paha ka mea makemake nui ʻia o nā sausa makuahine Palani.

Hoʻomoʻa ʻia ka mea kālani Tomato Palani Classical me ka roux a wī ʻia me ka puaʻa, nā mea kanu, a me nā mea kanu ʻaʻala. Eia nō naʻe, ʻo ka mea nui loa o nā sausa Tomato hou i loko o nā tōmato hoʻomaʻemaʻe i hoʻowali ʻia me nā mea kanu a hoʻoliʻiliʻi ʻia i loko o kahi momona a me nā mea ʻono.

Loaʻa kahi (2-auneke) (60-ML) o ka waiū kōmato ():

• Kalepona: 15
• Momona: 0 gram
• Kāpena: 3 gram
• Kumuʻiʻo: 1 gram

ʻO kāna mau sausa derivative me:

• Creole: ʻumeke kōmato me ka waina keʻokeʻo, kālika, ʻaka, ka cayenne, a me nā pepa bele ʻulaʻula
• ʻAlekelia: ʻumeke kōmato me ka ʻōmaʻomaʻa a me ka ʻulaʻula bele pepa
• Portugaise: ʻumeke kōmato me kālika, ʻaka, kō, paʻakai, pāhaka, a me nā ʻōmato peeled
• Provençal: ʻO ka wai kōmato me ka aila ʻoliva, ka pāhiri, kālika, ka paʻakai, ka pepa, a me ke kō
• ʻO Marinara: ʻumeke kōmato me kālika, ʻaka, a me nā mea kanu

ʻO nā mea kālaki Tomato he mākaukau loa a hiki ke lawelawe ʻia me nā ʻai i hoʻomoʻa ʻia a i hoʻomoʻa ʻia, nā iʻa, nā mea kanu, nā hua, a me nā pā pasta.

E haʻi aku kekahi chef iā ʻoe i ka mea i hana ʻia nā sausa kōmato maikaʻi loa me nā kōmato oʻo, a pala hoʻi. E hoʻāʻo e hana i kahi koina nui me nā kōmato hou ʻoiai lākou i ke kau, a laila hiki a hoʻopaʻa ʻia paha i nā koena i hiki iā ʻoe ke leʻaleʻa i ka ipu kōmato homemade i kēlā me kēia makahiki.

Hoʻomoʻa ʻia nā sausa Tomato Palani Kānaka me ka roux a ʻono ʻia me ka puaʻa, ʻoiai ʻo nā mea hou o ka wā i loko o nā kōmato puréed i hoʻoliʻiliʻi ʻia i loko o kahi kōlaki mānoanoa a momona.

Pehea e hoʻohālikelike ai i nā sausa

I kēia manawa ua ʻike ʻoe i ka ʻokoʻa ma waena o nā sausa ʻelima, eia kahi infographic no kahi kuhikuhi maʻalahi.

Ke laina lalo

ʻO nā koina makuahine ʻelima Palani he béchamel, velouté, espagnole, hollandaise, a me ka ʻōmato.

Hoʻomohala ʻia i ke kenekulia 19 e ka mea kuke Palani ʻo Auguste Escoffier, he mea hoʻomaka nā sauces makuahine no nā ʻano mea ʻono like ʻole i hoʻohana ʻia e hoʻopiha ai i nā kīʻaha he nui, e like me nā mea ʻai, nā iʻa, nā ʻiʻo, nā casseroles, a me nā pasta.

Inā ʻoe e ʻimi ana e hoʻomaʻa maikaʻi i kāu mākau culinary, e hoʻāʻo e kuke i kahi o kēia mau mea ʻono maikaʻi a ʻike i kahi e lawe ai iā ʻoe.