Cream sauce
Cream sauce (also called cream sauce ) are warm basic sauces refined with cream or cream . The French technical term is sauce à la crème . Both brown and light cream sauces can be made: adding cream turns a béchamel or velouté sauce into a light cream sauce, and a brown concentrated sauce turns into a brown cream sauce or cream sauce, while a poultry base sauce becomes the sauce suprême arises.
Sometimes the term "cream sauce" (also called cream sauce ) is used, but this can also refer to a derivation of the cold basic sauce mayonnaise .
According to the guideline for the assessment of soups and sauces of the BLL , cream and cream sauces contain at least 30 g / l milk fat from cream (cream); if this is not reached, the lower milk fat content is sufficiently indicated. For finished products in powder or paste form, a content of at least 20 g / l milk fat from cream (cream) is usual.
Are you steamed julienne vegetables in the cream sauce, you get a Esterhazy sauce that one supplemented with lemon and capers.
Roast beef in cream sauce
Veal strips in cream sauce
Chicken breast with sauce suprême
Individual evidence
- ↑ a b Training certificate for professional training as a cook. In: www.coburg.ihk.de/. P. 7 , accessed on July 2, 2019 .
- ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 113, 115, 117 .
- ↑ Julia Child , Louisette Bertholle, Simone Beck: Mastering the art of French cooking. Volume 1 . Fortieth anniversary ed. Knopf, New York 2001, ISBN 978-0-307-95817-4 .
- ↑ Elisabeth Neiger: Gastronomic dictionary: to translate and explain the menus in five languages; Communication in restaurant and kitchen; deutsch, français, English, italiano, español . 15th, exp. Ed., 1st Dr. Pfanneberg, Haan 2008, ISBN 978-3-8057-0612-4 , pp. 14 .
- ↑ Guideline for the assessment of soups and sauces. Federation for Food Law and Food Science , accessed on July 2, 2019 .
- ↑ Franz Maier-Bruck : The Great Sacher Cookbook . Wiener Verlag, 1975, p. 157 .