SaucesSauces

IntroductionIntroduction

Why do I need this?Why do I need this? 60 minute lecture60 minute lecture 5 minute quiz5 minute quiz You should be able to not only define You should be able to not only define

what a sauce is, but also be able to what a sauce is, but also be able to identify the different components identify the different components and techniques in making a sauce.and techniques in making a sauce.

DefinitionDefinition A flavorful liquid, A flavorful liquid,

usually thickened, usually thickened, that is used to that is used to season, flavor and season, flavor and enhance other enhance other foods.foods.

Functions of a SauceFunctions of a Sauce

1.1. Provides moistureProvides moisture

2.2. Provides or Provides or enhances flavorenhances flavor

3.3. Provides richnessProvides richness

4.4. Improves Improves appearances appearances (color, shine)(color, shine)

5.5. Provides interest Provides interest and appetite and appetite appealappeal

Structure of a SauceStructure of a Sauce

1.1. A liquid, the body of a sauceA liquid, the body of a sauce2.2. A thickening agentA thickening agent3.3. Additional seasoning and flavoring ingredientsAdditional seasoning and flavoring ingredients It is very important that each of these components It is very important that each of these components

are prepared and combined very well in order to are prepared and combined very well in order to make an excellent finished sauce.make an excellent finished sauce.

Liquid BodyLiquid Body Provides the base.Provides the base. Most classical sauces are Most classical sauces are

based on 5 liquids.based on 5 liquids.

1.1. White Stock – for veloute White Stock – for veloute saucessauces

2.2. Brown Stock – for brown Brown Stock – for brown saucesauce

3.3. Milk – for bechamelMilk – for bechamel

4.4. Tomato and stock – Tomato and stock – tomato saucetomato sauce

5.5. Clarified Butter – for Clarified Butter – for hollandaisehollandaise

Thickening AgentsThickening Agents A sauce must be thick enough to cling lightly to the food.A sauce must be thick enough to cling lightly to the food.

1.1. Roux – cooked mixture of equal parts by weight of fat and Roux – cooked mixture of equal parts by weight of fat and flourflour

2.2. Beurre Manie – a mixture of equal parts flour and butterBeurre Manie – a mixture of equal parts flour and butter

3.3. Whitewash – a thin mixture of flour and cold waterWhitewash – a thin mixture of flour and cold water

4.4. Slurry – a thin mixture of cornstarch and cold waterSlurry – a thin mixture of cornstarch and cold water

Making a RouxMaking a Roux

Heat clarified butter overlow heat and add flour.

Blend into a smooth paste, adjusting theamount of flour needed to achieve proper consistency.

Cook, stirring constantly, until the proper color and flavor are achieved.

RouxRoux

White roux blond roux brown roux Cook for 3–5 minutes Cook for 5–6 minutes Cook 15–20 minutes

Thickening AgentsThickening Agents

5.5. Arrowroot – similar to Arrowroot – similar to cornstarch but results in a cornstarch but results in a clearer sauce and is more clearer sauce and is more expensiveexpensive

6.6. Waxy Maize – is handled Waxy Maize – is handled like cornstarch and used like cornstarch and used for sauces that are to be for sauces that are to be frozenfrozen

7.7. Bread Crumbs – thickens Bread Crumbs – thickens liquids quickly because it liquids quickly because it is already cooked. Used is already cooked. Used for rustic dishesfor rustic dishes

8.8. Purees – vegetables, nuts, Purees – vegetables, nuts, etc.etc.

White SaucesWhite Sauces

BechamelMilk

White Veal Stock Veal Veloute Allemande

White Chicken StockChicken Veloute Supreme

White Fish StockFish Veloute White Wine Sauce

BechamelBechamelIn a heavy saucepan, heat milk and an onion piqué, and simmer for10 minutes.

Remove the onion piqué from the hotmilk, and add the milk gradually to the white roux, whisking constantly.

Heat to a boil, and reduce to a simmer. Simmer approximately20 minutes or until proper flavor and consistency are achieved.Season with salt, white pepper, and nutmeg.

Strain the saucethrough a chinois.

Brown, Red and Butter Brown, Red and Butter SaucesSauces

Brown Beef Stock Espagnole Demiglaze

Tomato + Stock Tomato Sauce

Clarified Butter Hollandaise

Demiglaze

Sauce Espagnole ISauce Espagnole I

Sauce Espagnole IISauce Espagnole II

Tomato SauceTomato Sauce

Hollandaise SauceHollandaise Sauce

Simmer whitewine, vinegar,peppercorn, and bay leaf to make a reduction.

Blend cooled,strainedreduction intoegg yolks.

Whip egg yolkmixture over adouble boiler,cooking untilthe eggs startto ribbon.

Hollandaise SauceHollandaise Sauce

Remove egg yolk mixture from the heat. Gradually drizzle in clarified butter, whipping constantly tomaintain an emulsion.

Blend a little hot water intothe hollandaise sauce to achieve proper consistency.Season with salt andwhite pepper, and add a pinch of cayenne pepper.

Emulsification is another method of thickening sauces. Emulsions are made by mixing two or more liquid ingredients that normally do not combine, with the aid of an emulsifying agent.

Permanent—A permanent emulsion usually lasts several days or more.Ex: Mayonaise

Semi-permanent—A semi-permanent emulsion lasts a shorter period of time than a permanent emulsion, usually several hours.

Ex:Hollandaise Temporary—A temporary emulsion lasts the

shortest period of time, usually only several minutes. A temporary emulsion is classified as such because it does not contain an emulsifying agent.

Ex:Vinaigrette

LiaisonLiaison

Consists of egg yolks and cream.Consists of egg yolks and cream. Coagulation of egg proteins when heated results in slight thickening.Coagulation of egg proteins when heated results in slight thickening. The heavy cream increases the coagulation temperature of the yolks The heavy cream increases the coagulation temperature of the yolks

and adds flavor and richness.and adds flavor and richness. Is used only in finishing and is primarily for the purpose of enriching Is used only in finishing and is primarily for the purpose of enriching

and giving bodyand giving body..

LiasonLiason

(a) Slowly stir a little of the hot sauce (chicken velouté, in this picture) into the mixture ofcream and egg yolks to warm it and dilute it.

(b) Stir the tempered liaison back into the remaining sauce.

Tempering is the process of equalizing the temperatures of two liquids before mixing them together.

To temper, gradually add small quantities of the hot sauce or soup to the cool liquid, slowly raising the temperature until it is almost equal in both liquids.

LiasonLiason

FINISHING TECHNIQUESFINISHING TECHNIQUES1.1. Reduction – used to concentrate basic flavors and adjust texturesReduction – used to concentrate basic flavors and adjust textures

2.2. Straining – necessary for the perfect velvety textureStraining – necessary for the perfect velvety texture

3.3. Deglazing – to swirl a liquid in a pan to dissolve cooked food particles Deglazing – to swirl a liquid in a pan to dissolve cooked food particles remaining on the bottomremaining on the bottom

4.4. Enriching – liaison, butter, heavy cream give extra body, flavor and Enriching – liaison, butter, heavy cream give extra body, flavor and smoothness to saucessmoothness to sauces

5.5. Seasoning – salt and lemon juice stimulate the taste budsSeasoning – salt and lemon juice stimulate the taste buds

Standards of Quality for Standards of Quality for SaucesSauces

1.1. Consistency and Body – Consistency and Body – Nape consistency, smooth, Nape consistency, smooth, not too thick or thin. Able not too thick or thin. Able to coat the back of a spoonto coat the back of a spoon

2.2. Flavor – Distinctive and Flavor – Distinctive and well balanced. Not starchy well balanced. Not starchy and with the proper and with the proper degree of seasoning. degree of seasoning. Should enhance or Should enhance or complement the food or complement the food or provide a pleasing contrastprovide a pleasing contrast

3.3. Appearance – Smooth with Appearance – Smooth with a good shine. Appropriate a good shine. Appropriate colorcolor

Other SaucesOther Sauces

Simple and Compound Butters – this ranges from melted butter to flavored butters.

Pan Gravies – sauces made with the drippings of the meat or poultry they are served with.

Miscellaneous Hot Sauces – does not derive from any of the 5 mother sauces. Examples are a raisin sauce, sour cream sauce, etc.

Miscellaneous Cold Sauces – includes, vinaigrettes, horseradish sauce, pesto, chutney, infused oils, coulis, etc.

SummarySummary

Your sauce is only Your sauce is only as good as what as good as what you put in it, and you put in it, and your dish is only as your dish is only as good as your good as your sauce. sauce.

THE END! THANK YOUTHE END! THANK YOU

DON'T FORGET TO DON'T FORGET TO FOLLOW ME ON TWITTER FOLLOW ME ON TWITTER

@JOVIINTHECITY@JOVIINTHECITY  

THANK YOU!THANK YOU!