sauces

• sauces are liquid or semi-liquid substances that adds flavor, moisture and visual appeal to the dish
• sauce thickeners increase the viscosity and create a desirable consistency in sauces
• warm sauces are the most prepared sauces
• warm sauces are derived from the five mother sauces
• bechamel sauces are originally prepared from real stocks which is now applied as cream sauce
• bechamel sauces are made from milk and cream with white voux
• bechamel sauces are mostly used in vegetable or cream dishes
• bechamel sauces are known as white sauce which is a classic french mother sauce
• espagnole sauces are brown sauces
• espagnole sauces is used in meat and poultry dishes
• hollandaise sauces are yellow sauces
• hollandaise sauces are used in fish, vegetable and egg dishes
• hollandaise sauces are low and moderate in temperature that is rich and an indulgent sauce
• hollandaise is smooth, velvety in texture and has a luxurious flavor
• tomato sauces are red sauces
• tomato sauces are used in meath, poultry, fish, vegetable and pasta dishes
• veloute sauces are white sauces made from chicken or fish stocks with a light voux
• salsa sauces are combination of raw vegetables or fruits splices and onions
• salsa sauces is used for dipping vegetables or chips 
• gravy sauce is thickened by flour or cornstarch
• relishes are finely chopped vegetables, fruits or herbs that is preserved in a vinegar ir viegar-sugar mixture
• relishes are used as condiments
• gravy is a sauce made by mixing the fat and juices exuded by meat during cooking with stock and other ingredients
• compound butters are made by combining butter with other ingredients such as herbs, spices, and other flavorings
• compound butters are also finishing butters
• independent sauces does not involve in modifying a mother sauce
• liquid ingredients are the base or the body (stocks, milk, clarified butter)
• thickening agents are made up of flour, cornstarch, arrowroot, instant starches, breadcrumbs and vegetable purees
• seasonings or flavorings enhances the flavor of the sauces
• there are three methods in preparing sauces: roux method, blended method, all-in-one method
• roux method is a fundamental technique that is used to thicken and add richness to sauces, soups, stews and even some baked goods
• blended method is the "cornstarch slurry method" which is the simple and straightforward technique for thickening sauces
• blended method is also the alternative for roux method
• all-in-one method is also called as the "one-pot" or "dump-and-stir"  
• all-in-one method is the simple and efficient approach to preparing sauces
• storing sauces in the refrigerator must be kept for atleast three to five days wherein they must be stored in a airtight container to prevent from drying or absorbing other flavors
• storing sauces in the freezer must be kept inside for atleast three months
• when storing sauces in the freezer you should leave some headroom in the container as it will expand when frozen
• shelf stable sauces are only the sauces that can be stored in a pantry for a year
• reheating sauces in a stovetop or microwave oven can cause the sauce to break down and become watery