What is the sauce?

The sauce ship is a type of pitcher or extended food designed to serve sauce. During the holidays, you can often see on the table on the table, when chefs make sauce to accompany turkey, goose, mashed potatoes and other traditional winter meals. Ships range from simple to richly decorated and can be made in a variety of materials for coordination with the assortment of service sets. Many families include a sauce with other pieces of China and silver heritage, handing over from generation to generation.

In the sauce world, it is somewhat unique in the world of dishes because it is designed for a very specific purpose and is suitable for others. Most people have a disappearing sauce in their cabinets, which is waiting for a moment of fame, although in the past the sauce has been more often discarded, especially in the southern United States, where the sauce is a common accompaniment of evening meals. Some old -fashioned and restaurants in this part of the United States still offer a sauce with certain meals.

Most saucer ships are made of clay or China and in the shape of long, deep meals with a handle at one end and spewing on the other. These sauce ships also usually have an accompanying bottom plate for collecting spilled sauces, although some versions are a solid cast, instead of having two parts. Some sauce boats have two handling design and are supposed to hold a sauce or a ladle, while others are shaped as small upright jugs from which the sauce can be poured. Silver companies can cast sauces to accompany complete sets of services, even if they are rare.

The

rejected ship is usually released with a mass course, because the sauce is traditionally produced with pouring from turkey, goose, lamb or other meat prepared. Like other small spices, Boat sauce often walks around the table, although at formal dinners the waiter can carry the sauce from dinner to dinner, in which case the design NAK is usually usedears.

The sauce itself is a type of thickened sauce made of baked meat droplets and reinforced flour. Traditionally, the sauce begins with Roux , a mixture of fat, such as lard or butter with flour to which the liquid is added. Some engraving integrate small pieces of meat, as in giblet sauce or bacon sauce to add texture and taste. If it does not mix slowly, the sauce can become robust due to small flour formations, in which case it should be forced to break lumps through a sieve.