Fruit sauce

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A fruit sauce (also known as fruit sauce ) is a side dish made from fruits , which is used to round off the taste of dishes in hot and cold dishes. Fruit sauces are suitable as a supplement for desserts and ice cream dishes as well as for savory dishes; A distinction is made between uncooked, cooked and compound fruit sauces, sometimes they also contain pieces of fruit.

Types of preparation

Fruit sauces for desserts can, for example, be prepared from pureed fresh fruit (or canned fruit) with powdered sugar, which is then diluted with lemon juice, sugar syrup, liqueurs or brandies. Other fruit sauces are made up of diluted jam with vanilla cream sauce or whipped cream. Examples: strawberry sauce, raspberry sauce, currant sauce (currant sauce), kiwi sauce, peach sauce, apricot sauce (apricot sauce), etc.

Fruit sauce for hearty dishes are, for example, cranberry sauce with game dishes, curry fruit sauce for curry dishes, apple sauce with fatty meat or orange sauce with roast duck.

Individual evidence

  1. ^ A b Franz Maier-Bruck : The Great Sacher Cookbook . 1975, p. 571 .
  2. ↑ a b c Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 111, 120, 320 .
  3. ↑ Guidelines 2016 - German Food Book: Developed and approved by the German Food Book Commission at the Federal Ministry of Food and Agriculture . Behr's Verlag DE, 2016, ISBN 978-3-95468-446-5 , pp. 469 ( google.de [accessed on November 1, 2019]).
  4. ↑ James Peterson : Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education: Recipes and Techniques from Cooking . Potter / TenSpeed ​​/ Harmony, 2012, ISBN 978-1-60774-401-6 ( google.de [accessed November 1, 2019]).