Saucy%20 sauces[1]

10
SAUCY SAUCES Chpt. 21

Transcript of Saucy%20 sauces[1]

Page 1: Saucy%20 sauces[1]

SAUCY SAUCESChpt. 21

Page 2: Saucy%20 sauces[1]

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

Page 3: Saucy%20 sauces[1]

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

Page 4: Saucy%20 sauces[1]

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

Page 5: Saucy%20 sauces[1]

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

Page 6: Saucy%20 sauces[1]

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

Page 7: Saucy%20 sauces[1]

EGGS YOLKS Using eggs yolks takes practice and skill

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

Page 8: Saucy%20 sauces[1]

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

Page 9: Saucy%20 sauces[1]

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

Page 10: Saucy%20 sauces[1]

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