SAUCY SAUCESChpt. 21

SAUCES AND THEIR ROLE Sauces are thickened liquids that

complement other foods Add color and shine to dishes Contribute flavors that complement or

accent the flavors of a particular dish Add richness, especially if sauce is high

fat Add visual appeal Adds moisture

THICKENING SAUCES All sauces are thickened liquids, which

separates them from stocks Nappe’- the sauce is thick enough to

coat the back of a spoon Sauces can be thickened with starches,

purees, eggs or emulsions

ROUX A classic starch based thickener, equal

parts flour and fat Three different types- white, blond, and

brownWhite is cooked 3 to 5 minutesBlond is cooked 10 minutesBrown is cooked 20 to 30 minutes

SLURRY NOT SLURPEE A slurry is a mixture of cold liquid and

starch Common slurry ingredients

Cornstarch- starch from corn, inexpensive, glossy sauce

Arrowroot- from tropical root, expensive, best choice is going to freeze sauce

Flour- not glossy, not a pure starch, called a whitewash- American style gravy

PUREES AND REDUCTIONS Thickening liquid by adding pureed fruit

or vegetables is called a coulis Reduction is boiling the sauce, causing

the water to evaporate Intensifies sauce flavor

EGGS YOLKS Using eggs yolks takes practice and skill

Don’t want eggs to curdle or scrambleYou must temper the egg yolks

MOTHER & DERIVATIVE SAUCES Mother sauces are the base sauces from

which other sauces can be quickly madeBéchamel sauce-milk and white rouxVeloute’ – white stock and blond rouxDemi-glace or brown sauce- brown stock

and rouxTomato sauceHollandaise sauce- eggs yolks and butter

Derivative sauce is sauce that is made from a mother sauceCompound or small sauce

PREPARING TOMATO SAUCE 1. Sweat vegetable flavorings in fat 2. Add herbs and tomatoes 3. simmer sauce Optional- Use a food processor to puree

tomatoes

NONTRADITIONAL SAUCES Salsas, relishes and chutneys

Salsas- less acidic than relishes, spicy tendency

Relishes- coarsely chopped veggies, marinated in vinegar

Chutney- originate in India, can be spicy or mild, can be cooked or raw

Butter saucesBeurre blanc- emulsified sauce made

almost entirely of butter