Saucy%20 sauces[1]
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Transcript of Saucy%20 sauces[1]
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SAUCY SAUCESChpt. 21
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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
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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
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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
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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
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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
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EGGS YOLKS Using eggs yolks takes practice and skill
Don’t want eggs to curdle or scrambleYou must temper the egg yolks
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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
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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
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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