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White sauces and dark sauces. With which extra virgin oils?

The suggestions by Luigi Caricato for making the best out of the different oils we can find on the bench. As a matter of fact, the choice of oil must not be random. Each oil we employ must be evaluated depending on its sensorial profile



Extra virgin olive oil has a pivotal role in the preparation of sauces. This is because oils are lubricants and have a non-sticking function that is necessary to give the right fluidity to the sauce. Moreover, oil is a very strong seasoning that does not blank other ingredients out but emulsifies and aggregates them, instead.

So, which oil for which sauce?

With white sauces, which are delicate, a sweet, delicate, smooth and aromatic oil should be employed.

With dark sauces balanced mild-fruity oils, with intense but not excessive (i.e. avoiding gustatory discontinuities) spicy and bitter notes, should be used, instead. In some case it is also possible to employ intense fruity oils, with strong bitter and spicy notes. For instance this is feasible with warm tomato-based sauces, in all their variants (e.g. the classic Provencal strong sauce, the Neapolitan one or the strong spicy one). As obvious, sauces are very important, since they strongly influence a food; this is the reason why it is important to use a lot of care, in order not to disrupt the equilibrium.

Given this first classification, we list the different kind of oils depending on the intensity of their fruity notes.

Light fruity notes. These delicate oils can be used for mayo, green sauces, Russian-style sauces, chestnut sauces and egg-based sauces.

Mild fruity aromas. These oils can be used for tuna-based sauces, pizzaiola sauces, anchovies and capers sauces, pesto sauces and remoulade sauce.

Intense fruity aromas. These strong oils, avoiding the bitterest among them, can be used for warm tomato-based sauces, vinaigrette sauces and sweet-and-sour sauces.


by Luigi Caricato
03 september 2012, Food & Fun > Gastronomy

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