Saucy%20 sauces[1]
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Transcript of Saucy%20 sauces[1]
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