Course: WVA 104 Sauces, Condiments & Dressings

Reading

(2/2)
Soy Sauce and Mole

In this lesson, students will read about two different types of brown sauces based on nature of ingredient and origin. In classical French cuisine, a brown sauce generally refers to a sauce made with a meat based stock, thickened by reduction and sometimes the addition of a browned roux, or another type of thickening agent. In French cuisine, Demi-glace is the modern brown sauce base used to produce a variety of small or derivative sauces. Brown sauce in England is a British spiced condiment containing fruits and vinegar similar to the American condiment, A1 Steak Sauce. In Asia, soy sauce and soy based fermented sauces such as teriyaki, have been prepared for thousands of years. In Mexico, the most common brown sauce, mole, is found in Oaxaca and serves as a basis for the Mexican heritage of food culture. In the articles How to Make Your Own Soy Sauce and The Seven Wonders of Oaxaca, students will read about how to make soy sauce and the history of Mexican mole.

Click here to access How to Make Soy Sauce from wikiHow website.

Click here to access The Seven Wonders of Oaxaca from SAVEUR website.