سس

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سس، مایع غلیظی است که برای طعم و مزه دادن به انواع غذاها یا جذاب‌تر به نظر آمدن آنها به کار می‌رود. اصل واژه سس فرانسوی است که خود ریشه لاتینی دارد. برای مزه‌دارتر کردن غذا چاشنی‌های گوناگونی بکار می‌رود که سس‌ها جزئی از آنها هستند. سس در تهیه غذاهای فرانسوی سس‌ها نقش مهمی در تهیه غذاهای فرانسوی دارند. سس‌های فرانسوی را با استفاده از نشاسته یا راکس (آردی که در کره تفت داده شده است) غلیظ می‌کنند. مهم‌ترین انواع سس در دسته‌های زیر طبقه بندی می‌شوند: سس بشامل که اساس آن را آرد و شیر تشکیل می‌دهد. سس مایونز که در تهیه آن از تخم مرغ به عنوان پیمایه‌ساز (امولسیفایر) استفاده می‌کنند و سپس مواد دیگری همچون روغن و سرکه را بتدریج به آن اضافه می‌نمایند. سس‌های کره‌ای سس گوجه فرنگی که خود، نوعی سس مادر بوده و در تهیه بسیاری از سس‌ها کاربرد دارد. سس در تهیه غذاهای دیگر کشورهای دنیا سس‌ها در دیگر کشورها هم نقش مهمی دارند: در کشور انگلستان، سس گوشت نوعی سس سنتی محسوب می‌شود که معمولاً همراه با گوشت کباب شده مصرف می‌شود. مواد تشکیل دهنده آن، سیب زمینی، گوشت و سبزیجات پخته است. سس سیب و سس نعنا هم همراه با گوشت مصرف می‌شوند. کرم سالاد با انواع سالاد سرو می‌شود. سس کچاپ و سس قهوه‌ای، بیشتر با غذاهایی که سریع حاضر می‌شوند به کار می‌رود. خردل، با هر نوع غذایی به عنوان چاشنی استفاده می‌شود. کاسترد هم نوعی سس شیرین است که معمولاً همراه دسرها مصرف می‌شود. مردم آسیا از انواع دیگری سس استفاده می‌کنند: در چین، سس‌ها را از دانه سویا و یا لوبیا سیاه تخمیر شده همراه با انواع روغن‌های تند، تهیه می‌کنند. مردم آسیای جنوب شرقی مثل تایلند و ویتنام، از سس‌هایی استفاده می‌کنند که در تهیه آنها ماهی تخمیر شده به کار رفته است. معمولاً سس‌های آسیایی غلیظ نیستند؛ چون در تهیه آنها از عوامل غلیظ کننده مثل آرد یا کره استفاده نمی‌شود. تنها زمانی که مواد غلیظ کننده‌ای همچون نشاسته ذرت و یا گیاه نشاسته در آخرین مرحله تهیه سس، به آنها اضافه شود غلیظ می‌شوند. تنوع سس‌ها سس‌هایی وجود دارند که ماده اصلی آنها، گوجه فرنگی است (کچاپ، سس گوجه فرنگی) یا از برخی دیگر از انواع سبزیجات به علاوه ادویهجات استفاده می‌شود. البته توجه داشته باشید که سس کچاپ را به غیر از گوجه فرنگی، می‌توان از انواع سبزی و میوه هم تهیه نمود. برخی سس‌ها را هم از میوه پخته تهیه می‌کنند که معمولاً پوست و بافت الیافی میوه را برداشته و میوه را شیرین و یکنواخت می‌کنند. این سس‌ها از جمله سس سیب، با غذاهای خاص و همچنین با انواع دسرها به کار برده می‌شوند. انواع سس‌ها سس‌های سفید سس قارچ سس لطیف سس بادام سس‌های قهوه‌ای سس رابرت سس آفریقایی سس بردلیز سس‌هایی که چربی آنها محلول است سس سالاد که به اشتباه آنرا مایونز می نامند سس‌های کره‌ای سس کره‌ای سفید (سس بور بلان یا سس بیوربلنک) سس برنیز سس‌های شیرین سس شکلات سس کاسترد سس‌های تند سس تند سس سالسا سس کاری سمبال سس‌های آسیایی سس آلو سس ماهی سس صدف سس سویا سس ملس (ترش و شیرین) دیگر انواع سس سس تنوری سس بشامل سس ووسترشر سس تارتار سس بادام زمینی سس گوجه فرنگی سس کچاپ سس نان پوره سیب را گاهی سس سیب هم نامیده‌اند. منبع دانشنامهٔ رشد در ویکی‌انبار پرونده‌هایی دربارهٔ سس موجود است.

For other uses, see Sauce (disambiguation). Samosas accompanied by four sauces A chef whisking a sauce In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans. Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world. Sauces may be used for savory dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like bechamel and served warm or again cooked and served cold like apple sauce. Some sauces are industrial inventions like Worcestershire sauce, HP sauce, or nowadays mostly bought ready-made like soy sauce or ketchup, others still are freshly prepared by the cook. Sauces for salads are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A cook who specializes in making sauces is a saucier. Cuisines French cuisine Hollandaise sauce atop a salmon Eggs Benedict "Sauces are the splendor and the glory of French cooking" ~ Julia Child Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In 'classical' French cooking (19th and 20th century until nouvelle cuisine), sauces were a major defining characteristic of French cuisine. In the early 19th century, the chef Antonin Carême created an extensive list of sauces, many of which were original recipes. It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds. The cream sauce, in its most popular form around the world, was concurrently created by another chef, Dennis Leblanc, working in the same kitchen as Carême. In the late 19th century, and early 20th century, the chef Auguste Escoffier consolidated Carême's list to five mother sauces. They are: Sauce Béchamel, milk-based sauce, thickened with a white roux. Sauce Espagnole, a fortified brown veal stock sauce. Sauce Velouté, white stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream. Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar. Sauce Tomate, tomato-based A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce." Most sauces commonly used in classical cuisine are daughter sauces. For example, Bechamel can be made into Mornay by the addition of grated cheese, and Espagnole becomes Bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow. In the mid-20th century a specialized implement, the French sauce spoon, was introduced to aid in eating sauce in French cuisine and now enjoys some popularity at high-end restaurants. In the European traditions, sauces are often served in a sauce boat. Italian cuisine Italian sauces reflect the rich variety of the Italian cuisine and can be divided in several categories: Savory sauces used for dressing meats, fish and vegetables Examples are: Bagna càuda from Piedmont Salmoriglio from Sicily Gremolata from Milan Salsa verde from Emilia-Romagna and Tuscany Savory sauces used to dress pasta dishes Tagliatelle all Ragù alla Bolognese There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are: Ragù alla Bolognese as the name suggest from Bologna Pesto from Genoa Carbonara and Amatriciana from Lazio Dessert sauces Zabajone from Piedemont Crema pasticcera made with eggs and milk and common in the whole peninsula "Crema al mascarpone" used to make Tiramisù and to dress panettone at Christmas and common in the North of the country. Asian cuisines Sauce being brushed on satay in the hawker food court at in Tanjung Aru beach, Sabah, Borneo, Malaysia. Sauces used in traditional Japanese cuisine are usually based on shōyu (soy sauce), miso or dashi. Ponzu, citrus-flavored soy sauce, and yakitori no tare, sweetened rich soy sauce, are examples of shoyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, and amamiso, sweetened miso. In modern Japanese cuisine, the word "sauce" often refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce. Japanese horseradish or wasabi sauce is used on sushi and sashimi or mixed with soy sauce to make wasabi-joyu. Some sauces in Chinese cuisine are soy sauce, doubanjiang, hoisin sauce, sweet bean sauce, chili sauces, oyster sauce, and sweet and sour sauce. Korean cuisine uses sauces such as doenjang, gochujang, samjang, and soy sauce. Southeast Asian cuisines, such as Thai and Vietnamese cuisine, often use fish sauce, made from fermented fish. Indian, Pakistani and other South Asian cuisines use sauces such as tomato-based curry sauces, tamarind sauce, coconut milk-/paste-based sauces, and chutneys. Hispanic cuisines Salsas ("sauces" in Spanish) such as pico de gallo (salsa tricolor), salsa cocida, salsa verde, and salsa roja are a crucial part of many Latino cuisines in the Americas and Europe. Typical ingredients include tomato, onion, and spices; thicker sauces often contain avocado. Mexican cuisine uses a sauce based on chocolate and chillies known as mole. Argentine cooking uses more Italian-derived sauces, such as tomato sauce, cream sauce, or pink sauce (the two mixed). Peruvian cuisine uses sauces based mostly in different varieties of ají combined with several ingredients most notably salsa huancaína based on fresh cheese and salsa de ocopa based on peanuts or nuts. British cuisine Gravy is a traditional sauce used on roast dinner, which traditionally comprises roast potatoes, roast meat, boiled, steamed or roasted vegetables and, optionally, Yorkshire pudding, which are usually only eaten with beef. The sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking, flavoured with spices brought in during the first returns of the spice missions across the globe and thickened with dried bread. Apple sauce, mint sauce and horseradish sauce are also used on meat (pork, lamb and beef respectively). Salad cream is sometimes used on salads. Ketchup and brown sauce are used on fast-food type dishes. Strong English mustard (as well as French or American mustard) are also used on various foods, as is Worcestershire sauce. Custard is a popular dessert sauce. Some of these sauce traditions have been exported to former colonies such as the USA[citation needed]. Sauce variations Caramel sauce There are also many sauces based on tomato (such as tomato ketchup and tomato sauce), other vegetables and various spices. Although the word 'ketchup' by itself usually refers to tomato ketchup, it may also be used to describe sauces from other vegetables or fruits. Sauces can also be sweet, and used either hot or cold to accompany and garnish a dessert. Another kind of sauce is made from stewed fruit, usually strained to remove skin and fibers and often sweetened. Such sauces, including apple sauce and cranberry sauce, are often eaten with specific other foods (apple sauce with pork, ham, or potato pancakes; cranberry sauce with poultry) or served as desserts. Examples Main article: List of sauces See also Chutney Condiment Coulis Dip Gastrique Salad dressing Salsa Saucery Sofrito References Footnotes Notations Peterson, James (1998). Sauces. John Wiley & Sons. ISBN 0-471-29275-3.  Sokolov, Raymond (1976). The Saucier's Apprentice. Knopf. ISBN 0-394-48920-9.  McGee, Harold (1984). On Food and Cooking. Macmillan. ISBN 0-02-034621-2.  McGee, Harold (1990). The Curious Cook. Macmillan. ISBN 0-86547-452-4.  Further reading Corriher, Shirley (1997). "Ch. 4: sauce sense". Cookwise, the Hows and Whys of Successful Cooking (1st ed.). New York: William Morrow & Company, Inc. ISBN 0688102298.  Murdoch (2004) Essential Seafood Cookbook Seafood sauces, p. 128–143. Murdoch Books. ISBN 9781740454124 External links "Sauce" entry at Encyclopedia Britannica