In five pages this paper considers the history of various sauces and discusses how Demi glace, Veloute, Hollandaise, Tomato, and Espagnole sauces developed and are used. Seven sources are cited in the bibliography.
Name of Research Paper File: RT13_SA137sce.rtf
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a sauce of some kind. Why? Perhaps it is to drown out the flavor of the meals that parents relish but children could do without. But the use of sauce
in such a manner is nothing new. In fact, sauces originated in Ancient Rome in order to camouflage bad tastes in food that was less than perfect (Gluck 79). Fast
forward to the Middle Ages and the use of the sauce changed a bit, or at least more attention seemed to be paid to flavor. A medieval peasant for example
might liven up cereals with sauces made from the most peppery of plants which were growing wild (Spencer 3). In northern Europe, mustard and horseradish were often used (3).
Over the years, sauces evolved from something that covered up flavor, to something which enhanced it, and today, sauces are thought to be
a great way to sneak in extra nutrients to flavorful dishes (Gluck 79). For example, tomato salsa adds vitamin C and spinach puree can contribute iron and beta-carotene (79). Further,
sauces have evolved and there are a variety of recipes as well as canned and jarred sauces on many Supermarket shelves. In cooking today, sauces have become a mainstay and
an important part of culinary culture. While there are a myriad of sauces available today, there are some basic sauces some call "mother sauces." Just as there are the
basic colors of red, blue and yellow that eventually yields the box of 128 Crayolas, there are a variety of sauces that emanated from basic fare. According to Eric W.
Alderton there are five mother sauces, or leading sauces, which are Espagnole or Brown Sauce, B?chamel or Cream Sauce, Veloute or Fricassee, Hollandaise, and Tomato (Alderton