There are peoples making of sauces a national pride, others declining recipes as a family patrimony, a bit like we do for ragu. The world of sauces deserves at least to be observed with care and respect. First of all let’s\u00a0understand what we are talking about:<\/p>\n
Sauce:<\/h2><\/div>Gourmet preparation made up of a Flavor, a Binder and Aromas and \/ or Spices<\/span><\/div><\/div>\nIn lighter terms, therefore, a sauce is any liquid or creamy substance that binds to flavors or aromas. As can be seen, in contrast to the other seasoning instruments seen before, bound by a physical principle or in any case bound to a very precise application, in the case of sauces it can be said that the definition is at least generic. This already lets presume how many thousands of possible expressions are commonly understood under this name. ![\"Post](\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/10\/Post-Salse-Chimichurri-277x300.jpeg?resize=277%2C300\")
<\/a>I miss the boring classification of family sauces and all the ladder that leads from the roux\u00a0to the sauces but I gladly like to look at this: according to the\u00a0definition\u00a0almost any seasoning can be termed as a sauce. A mayonnaise is a sauce but also the tomato sauce with which we cook\u00a0the spaghetti it is. Even a Vinagrette it is and the same we can say for Pesto alla\u00a0Genoese. They’re all sauces. But let’s face it openly, removing Chimichurri<\/em> and a few other exceptions, if we talk about Barbecue what are the characteristics we see in our ideal sauces? Probably we will see them soft, dense, suave and velvety. In other words, the sauces we expect are very often emulsions. What can do to make all the difference in the world is the degree of voluptuousness we want to give it. To maximize: We want an extremely thick, almost as syrupy\u00a0sauce as a Kansas City<\/em>,\u00a0coating\u00a0and shining our Ribs or a safer and more acidic sauce like Alabama White Sauce<\/em>, which nourishes our chicken but keeps on its skin that with so much fatigue we made so crunchy?<\/p>\nIf you remember we already talked about this topic when we faced together the\u00a0Marinades<\/a>.\u00a0In the case of sauces it is worth further exploring the concept. As you well know, I try to avoid if possible transforming a post into a doctorate in physics and \/ or chemistry so I will limit myself to the indispensable tightness to get to the point. In an emulsion, that is, the stable union of two liquids that by their nature tend to separate, the liquid that tends to so-called “coalescence”, or to group into balls, is the dispersed<\/em> substance, the one that contains it is the continuous<\/em> substance. Typically in a sauce the continuous substance is one that is perceived most into the mouth while the dispersed is the one that aromatically\u00a0characterizes the whole. In Mayonnaise, for example, the fatty substance, so the oil is the most perceived, while the lemon contrasts it, giving the fresh and balanced taste we all like.<\/p>\nHowever, we know that emulsifying the dispersed substance in the steady state requires an emulsifier and here is the interesting part. To emulsify a sauce typically three types of emulsifiers can be used, each with its own effect:<\/p>\n
\n- Egg Yolk<\/strong>\u00a0– Contains among the many other things Lecithin, which is a phospholipid. You have to imagine it as a molecule with two heads, one tied to water while the other rejects it. In addition to creating a strong and stable bond, it gives sweetness and voluttuosity.<\/li>\n
- Mustard<\/strong>\u00a0– The principle is the same as the egg but the mustard\u00a0contains less lecithin, so it binds much less, creates less savory sauces and brings an unmistakable aromatic note.<\/li>\n
- Corn Starch<\/strong>\u00a0– Alloy dispersed and continuous substance but based on a mechanical principle that limits the mobility of the particles by thickening the compound.<\/li>\n<\/ul>\n
Now, let’s take the example of a non-emulsified sauce: a beautiful Vinagrette. Let’s imagine adding the egg yolk. The phospholipids will bind to vinegar, essentially composed of water and reverse the ratio: no more vinegar in oil but the opposite. The result is a very beautiful sauce to see, incredibly delicate and pale. And if we do it with mustard? Same thing but the sauce looks less voluptuous, plus a seasoning and aromatic\u00a0much more intense. With Maizena, finally, an emulsion is created but no inversion in it, so confirms the acre note of the vinagrette, simply stabilized. All of this from the same basic ingredients. What task do you want to attribute to your sauce?<\/p>\n
![\"Post](\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/02\/Post-Salse-Ketchup-1-e1488234367790.jpeg?resize=400%2C266\")
<\/a><\/p>\nIf you like to create sauces from scratch, apply this simple rule. If you prefer to start from semi-finished products, I leave here, as we did in all the cases where we talked about seasoning, some recipes of unjustly less\u00a0known\u00a0sauces, but which really deserve to be tested, together with my own interpretation out of the patterns, of the classic and popular Kansas City Style Barbecue Sauce. To these I add a further remarkable note: the beautiful Burger Boss site<\/a> has posted just the days when I was writing this post, a recipe for a barbecue sauce that promises to be really interesting. If you happen, take a look at it. Enjoy!<\/p>\n<\/div>Comeback Sauce<\/div><\/h3>\nIt is an original Mississippi sauce, very popular in the United States and corresponds to a spicy version of Romulade. If it is not enough the\u00a0name Fry Sauce<\/em> with which it is alternatively known, it is the typical home-country cuisine to suggest its most common uses: fried in general, but also fish, chicken and crustaceans or even dressing on salads. It seems to have been originally invented in a Jackson Greek restaurant. Realization is very simple: just add the ingredients to a blender.\u00a0<\/div>\n\n\n![\"Salse:](\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/10\/spicy-dipping-sauce-2-225x300.jpg?resize=225%2C300\")
<\/a>Credits: shewearsmanyhats.com<\/figcaption><\/figure>\n<\/div>
Ingredients:<\/strong>
\n1 Cup of\u00a0Mayonnaise
\n1\/4 Cup di Ketchup
\n1 Tbsp\u00a0of Djione Mustard
\n1 tsp\u00a0of Hot Sauce (or other spicy sauce)
\n1 tsp\u00a0of\u00a0Worcestershire Sauce
\n1\/2 tsp\u00a0of\u00a0Garlic Powder
\n1\/2 tsp\u00a0of Onion Powder
\nLemon Juice as discretion
\nBlack Pepper as discretion<\/div>\n<\/div>\n<\/div>Spicy Sauce<\/div><\/h3>\nIf you have stuck the United States and have had lunch in one of the many fast food chains met along the way, you certainly had\u00a0the chance to see the description “secret sauce” as a typical burger dressing. Very often these are variations of the type of sauce I write\u00a0here below. Even in this case, the realization is very simple: just add the ingredients into a blender.\u00a0
<\/div>\n\n\n![\"Salse:](\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/10\/Secret-Sauce-225x300.jpg?resize=225%2C300\")
<\/a>Credits: sndwchsetc.com<\/figcaption><\/figure>\n<\/div>\n
Ingredients:<\/strong>
\n1 Cup\u00a0Mayonnaise
\n1\/4 Cup Ketchup
\n1\/5 Cup\u00a0Mustard
\n1 Tbps\u00a0of minced\u00a0Jalapeno
\n1 Tbsp\u00a0of minced\u00a0Pickles
\n1\/2 Tbsp\u00a0Dill
\n1\/2 tsp\u00a0Onion Powder
\n1\/2 tsp\u00a0Garlic powder
\n1\/2\u00a0tsp\u00a0Cayenna<\/div>\n<\/div>\n<\/div>Avocado, Yogurt and Mint<\/div><\/h3>\nIt is a fresh, summer, very pleasant sauce. The best match about\u00a0me is with the crustaceans but also with the Lamb it works well. The realization involves putting all of the ingredients in a blender\u00a0except oil, only added after having been smoothed them\u00a0in a very homogeneous way.\u00a0
In lighter terms, therefore, a sauce is any liquid or creamy substance that binds to flavors or aromas. As can be seen, in contrast to the other seasoning instruments seen before, bound by a physical principle or in any case bound to a very precise application, in the case of sauces it can be said that the definition is at least generic. This already lets presume how many thousands of possible expressions are commonly understood under this name. If you remember we already talked about this topic when we faced together the\u00a0Marinades<\/a>.\u00a0In the case of sauces it is worth further exploring the concept. As you well know, I try to avoid if possible transforming a post into a doctorate in physics and \/ or chemistry so I will limit myself to the indispensable tightness to get to the point. In an emulsion, that is, the stable union of two liquids that by their nature tend to separate, the liquid that tends to so-called “coalescence”, or to group into balls, is the dispersed<\/em> substance, the one that contains it is the continuous<\/em> substance. Typically in a sauce the continuous substance is one that is perceived most into the mouth while the dispersed is the one that aromatically\u00a0characterizes the whole. In Mayonnaise, for example, the fatty substance, so the oil is the most perceived, while the lemon contrasts it, giving the fresh and balanced taste we all like.<\/p>\n However, we know that emulsifying the dispersed substance in the steady state requires an emulsifier and here is the interesting part. To emulsify a sauce typically three types of emulsifiers can be used, each with its own effect:<\/p>\n Now, let’s take the example of a non-emulsified sauce: a beautiful Vinagrette. Let’s imagine adding the egg yolk. The phospholipids will bind to vinegar, essentially composed of water and reverse the ratio: no more vinegar in oil but the opposite. The result is a very beautiful sauce to see, incredibly delicate and pale. And if we do it with mustard? Same thing but the sauce looks less voluptuous, plus a seasoning and aromatic\u00a0much more intense. With Maizena, finally, an emulsion is created but no inversion in it, so confirms the acre note of the vinagrette, simply stabilized. All of this from the same basic ingredients. What task do you want to attribute to your sauce?<\/p>\n If you like to create sauces from scratch, apply this simple rule. If you prefer to start from semi-finished products, I leave here, as we did in all the cases where we talked about seasoning, some recipes of unjustly less\u00a0known\u00a0sauces, but which really deserve to be tested, together with my own interpretation out of the patterns, of the classic and popular Kansas City Style Barbecue Sauce. To these I add a further remarkable note: the beautiful Burger Boss site<\/a> has posted just the days when I was writing this post, a recipe for a barbecue sauce that promises to be really interesting. If you happen, take a look at it. Enjoy!<\/p>\n It is an original Mississippi sauce, very popular in the United States and corresponds to a spicy version of Romulade. If it is not enough the\u00a0name Fry Sauce<\/em> with which it is alternatively known, it is the typical home-country cuisine to suggest its most common uses: fried in general, but also fish, chicken and crustaceans or even dressing on salads. It seems to have been originally invented in a Jackson Greek restaurant. Realization is very simple: just add the ingredients to a blender.\u00a0 <\/div> If you have stuck the United States and have had lunch in one of the many fast food chains met along the way, you certainly had\u00a0the chance to see the description “secret sauce” as a typical burger dressing. Very often these are variations of the type of sauce I write\u00a0here below. Even in this case, the realization is very simple: just add the ingredients into a blender.\u00a0 <\/div>\n It is a fresh, summer, very pleasant sauce. The best match about\u00a0me is with the crustaceans but also with the Lamb it works well. The realization involves putting all of the ingredients in a blender\u00a0except oil, only added after having been smoothed them\u00a0in a very homogeneous way.\u00a0<\/a>I miss the boring classification of family sauces and all the ladder that leads from the roux\u00a0to the sauces but I gladly like to look at this: according to the\u00a0definition\u00a0almost any seasoning can be termed as a sauce. A mayonnaise is a sauce but also the tomato sauce with which we cook\u00a0the spaghetti it is. Even a Vinagrette it is and the same we can say for Pesto alla\u00a0Genoese. They’re all sauces. But let’s face it openly, removing Chimichurri<\/em> and a few other exceptions, if we talk about Barbecue what are the characteristics we see in our ideal sauces? Probably we will see them soft, dense, suave and velvety. In other words, the sauces we expect are very often emulsions. What can do to make all the difference in the world is the degree of voluptuousness we want to give it. To maximize: We want an extremely thick, almost as syrupy\u00a0sauce as a Kansas City<\/em>,\u00a0coating\u00a0and shining our Ribs or a safer and more acidic sauce like Alabama White Sauce<\/em>, which nourishes our chicken but keeps on its skin that with so much fatigue we made so crunchy?<\/p>\n\n
<\/a><\/p>\n<\/a>
\n1 Cup of\u00a0Mayonnaise
\n1\/4 Cup di Ketchup
\n1 Tbsp\u00a0of Djione Mustard
\n1 tsp\u00a0of Hot Sauce (or other spicy sauce)
\n1 tsp\u00a0of\u00a0Worcestershire Sauce
\n1\/2 tsp\u00a0of\u00a0Garlic Powder
\n1\/2 tsp\u00a0of Onion Powder
\nLemon Juice as discretion
\nBlack Pepper as discretion<\/div>\n<\/div>\n<\/a>
\n1 Cup\u00a0Mayonnaise
\n1\/4 Cup Ketchup
\n1\/5 Cup\u00a0Mustard
\n1 Tbps\u00a0of minced\u00a0Jalapeno
\n1 Tbsp\u00a0of minced\u00a0Pickles
\n1\/2 Tbsp\u00a0Dill
\n1\/2 tsp\u00a0Onion Powder
\n1\/2 tsp\u00a0Garlic powder
\n1\/2\u00a0tsp\u00a0Cayenna<\/div>\n<\/div>\n
![\"Salsa](\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/10\/Salsa-Avocado-1-218x300.jpg?resize=218%2C300\")
<\/a>![\"Cherry](\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/10\/Cherry-BBQSauce-1-218x300.jpg?resize=218%2C300\")
<\/a>