Hot SaucesHot Sauces

VRQ2 TheoryVRQ2 TheoryUnit 707Unit 707UPK 707UPK 707

SaucesSauces

DefinitionDefinition

A liquid form of seasoning!A liquid form of seasoning!

PurposePurpose

Add to the appearance, flavour and texture of foodAdd to the appearance, flavour and texture of food Add to the nutritive value of the foodAdd to the nutritive value of the food

A Brief History of SaucesA Brief History of Sauces

The classification of sauces The classification of sauces as we know it today, came as we know it today, came about after the French about after the French revolution, it also lead to the revolution, it also lead to the start of the restaurant trade.start of the restaurant trade.

These became the Parent or These became the Parent or Foundation sauces; Foundation sauces; Bechamel, Veloute, Bechamel, Veloute, Espagnole (later to be Espagnole (later to be dominated by Demi Glace)dominated by Demi Glace)

Careme was the main Careme was the main proponent of this ordering, proponent of this ordering, later to be finished by later to be finished by Escoffier.Escoffier.

SaucesSauces

Sauces can be whatever flavour you like, Sauces can be whatever flavour you like, as along as it complements the food it is as along as it complements the food it is going to be served with.going to be served with.

It is also a way for chefs to be creativeIt is also a way for chefs to be creative

Sauce BasesSauce Bases

Good base stockGood base stock Infused Milk/ plain milkInfused Milk/ plain milk Cooking LiquorCooking Liquor Reduced Alcohols, Juices, VinegarsReduced Alcohols, Juices, Vinegars Like stocks, you should you the freshest Like stocks, you should you the freshest

ingredients when making a sauce, it shows in ingredients when making a sauce, it shows in the finished product.the finished product.

Named SaucesNamed Sauces

These are base sauces These are base sauces (Veloute/Jus/Demi Glace) (Veloute/Jus/Demi Glace) with the addition of various with the addition of various garnishesgarnishes

Usually named for a place Usually named for a place (ingredient used that is (ingredient used that is specific to a region, Sauce specific to a region, Sauce Perigueux - Perigord Perigueux - Perigord Truffles)Truffles)

or famous person (Sauce or famous person (Sauce Victoria – Lobster Sauce Victoria – Lobster Sauce with Truffles)with Truffles)

Basic Sauce techniques (Jus)Basic Sauce techniques (Jus) Whenever possible, use Whenever possible, use

caramelised lean trimmings of caramelised lean trimmings of meat/poultry to reinforce the meat/poultry to reinforce the principle flavour of the stock and principle flavour of the stock and therefore the sauce (ie, lamb therefore the sauce (ie, lamb trimmings for a lamb sauce etc)trimmings for a lamb sauce etc)

If using alcohol, cook it off If using alcohol, cook it off thoroughly to remove any raw thoroughly to remove any raw flavours.flavours.

Reduce at a steady rate, Reduce at a steady rate, skimming all the time to remove skimming all the time to remove scum and fat.scum and fat.

Pass through muslin or a chinois Pass through muslin or a chinois to remove debris before finishing to remove debris before finishing the sauce.the sauce.

Quality PointsQuality Points

1.1. Absolutely smoothAbsolutely smooth2.2. Glossy and rich in flavour, distinct Glossy and rich in flavour, distinct 3.3. Never greasyNever greasy4.4. Served in a reasonable allowance, Served in a reasonable allowance,

approx 2 tablespoons being suitable.approx 2 tablespoons being suitable.5.5. Coating consistency (coats the back of Coating consistency (coats the back of

the spoon)the spoon)6.6. Appearance will be improved by passing Appearance will be improved by passing

sauce through muslin. sauce through muslin.

Basic saucesBasic sauces EspagnoleEspagnole Brown SauceBrown Sauce Demi GlaceDemi Glace Half GlazeHalf Glaze Veloutè SauceVeloutè Sauce velvet Saucevelvet Sauce BechamelBechamel Thick white sauceThick white sauce Jus-lieJus-lie Thickened gravyThickened gravy Jus de rotieJus de rotie Roast gravyRoast gravy Soubise Soubise Sauce thickened by its Sauce thickened by its

own ingredientsown ingredients

Methods of thickeningMethods of thickening1.1. RouxRoux2.2. Beurre ManiBeurre Maniéé3.3. Egg yolksEgg yolks4.4. Liaison (not allowed to go above 85°C)Liaison (not allowed to go above 85°C)5.5. Arrowroot, fécule, cornflourArrowroot, fécule, cornflour6.6. BloodBlood7.7. Tomato puree (small amount on reduction)Tomato puree (small amount on reduction)8.8. Reduction (water evaporates, gelatin Reduction (water evaporates, gelatin

concentrates)concentrates)9.9. Vegetable pureesVegetable purees10.10. Emulsion Emulsion

Roux and Beurre ManieRoux and Beurre Manie

3 differing types of 3 differing types of RouxRoux

Each one has Each one has different thickening different thickening abilityability

Kneaded Butter, used Kneaded Butter, used to correct consistency to correct consistency of sauces and soupsof sauces and soups

Egg Yolks and LiaisonsEgg Yolks and Liaisons

Egg Yolk has a lot of Egg Yolk has a lot of fat and protein, which fat and protein, which will coagulate when will coagulate when heated, this effect heated, this effect thickens liquids.thickens liquids.

Liaison is a mix of Liaison is a mix of yolks and double yolks and double cream, gives you a bit cream, gives you a bit of security when used of security when used as thickening.as thickening.

StarchesStarches

These are pure These are pure starches used for starches used for thickeningthickening

Must be slaked before Must be slaked before useuse

Add to boiling liquid Add to boiling liquid with stirring or will go with stirring or will go lumpylumpy

Gluten freeGluten free

BloodBlood

Like egg yolks, full of Like egg yolks, full of protein, that protein, that coagulates when coagulates when heated.heated.

Will also coagulate Will also coagulate when cold (clot) the when cold (clot) the addition of some addition of some vinegar will stop thisvinegar will stop this

Used in some very Used in some very classical dishesclassical dishes

Cold SaucesCold Sauces

Kitchen TheoryKitchen TheoryVRQ Level 2VRQ Level 2

Unit 707Unit 707

Cold SaucesCold Sauces

These are mainly dressings and These are mainly dressings and accompanimentsaccompaniments

VinaigrettesVinaigrettes MayonnaisesMayonnaises Salsas / PureesSalsas / Purees ChutneysChutneys Jellies (can be hot)Jellies (can be hot) Foams (can be warm)Foams (can be warm)

Butter Emulsion SaucesButter Emulsion Sauces Beurre Blanc (Temporary emulsion)Beurre Blanc (Temporary emulsion) Acid reduction, or reduced stock base. Room Acid reduction, or reduced stock base. Room

temperature butter whisked into it off the heat.temperature butter whisked into it off the heat. Can be stabilised with some double cream Can be stabilised with some double cream

added to the reduction before the butter is added to the reduction before the butter is whisked in.whisked in.

Can recover a split (too hot) sauce by Can recover a split (too hot) sauce by whisking it into some cooled reduced double whisking it into some cooled reduced double cream in a clean pan.cream in a clean pan.

Beurre Fondue or Beurre MonteBeurre Fondue or Beurre Monte

This is either Vegetable This is either Vegetable stock or water that has stock or water that has butter whisked into it in the butter whisked into it in the same way as a beurre blancsame way as a beurre blanc

It is a good base to cook It is a good base to cook delicate delicate meat/fish/vegetables in.meat/fish/vegetables in.

Good base to use for Good base to use for reheating vegetable reheating vegetable garnishes for service, as the garnishes for service, as the water or stock is boiled off, water or stock is boiled off, the butter glazes the the butter glazes the vegetablesvegetables

Butter SaucesButter Sauces

WaterWater ½pt½pt Wine vinegarWine vinegar ½pt ½pt Finely chopped Finely chopped

shallotshallot 5 oz5 oz Unsalted butterUnsalted butter 1¼ 1¼

lblb Lemon juiceLemon juice 2½ 2½

tsptsp

EmulsificationEmulsification

Another method of thickening sauces, Mixing two Another method of thickening sauces, Mixing two or more liquid ingredients together that or more liquid ingredients together that normally do not combine, with the aid of an normally do not combine, with the aid of an emulsifying agent.emulsifying agent.

3 Types:3 Types:1.1. PermanentPermanent

2.2. Semi-permanentSemi-permanent

3.3. TemporaryTemporary

VinaigrettesVinaigrettes Temporary emulsion, the Temporary emulsion, the

layers will separate on layers will separate on standingstanding

Vinegar or an acidic base with Vinegar or an acidic base with oil whisked into it (1:3) and oil whisked into it (1:3) and seasoningseasoning

Can increase time of Can increase time of emulsification by addition of an emulsification by addition of an emulsifier, such as mustard.emulsifier, such as mustard.

Can make variations by using Can make variations by using different flavoured oils and different flavoured oils and vinegarsvinegars

Salsas and PureesSalsas and Purees Salsas means sauce in Salsas means sauce in

Spanish and Italian, has Spanish and Italian, has become to mean a become to mean a combination of finely combination of finely chopped raw ingredients chopped raw ingredients seasoned and bound with oil seasoned and bound with oil and vinegar/acid componentand vinegar/acid component

Cold or warm purees are Cold or warm purees are highly flavoured self highly flavoured self thickened sauces thickened sauces (pesto/romesco)(pesto/romesco)

Cold sauces need to be Cold sauces need to be seasoned more than hot or seasoned more than hot or warm sauceswarm sauces..

Egg based emulsion saucesEgg based emulsion sauces Mayonnaise (cold, permanent)Mayonnaise (cold, permanent) Oil whisked into egg yolksOil whisked into egg yolks Can split if oil added too quickly, Can split if oil added too quickly,

recover by whisking split sauce recover by whisking split sauce into a clean bowl with a little into a clean bowl with a little boiling waterboiling water

HollandaiseHollandaise (warm, (warm, permanent)permanent)

Clarified butter whisked into a Clarified butter whisked into a sabayon of egg yolks (reduction sabayon of egg yolks (reduction + egg yolks)+ egg yolks)

Can split if butter added too Can split if butter added too quickly or if too hot, recover quickly or if too hot, recover sauce by cooling the split sauce sauce by cooling the split sauce and whisking.and whisking.

MayonnaiseMayonnaise

12 Portions12 Portions

Egg yolksEgg yolks 4 in number4 in number

VinegarVinegar 4 tsp4 tsp

Salt, ground pepperSalt, ground pepper

English MustardEnglish Mustard ¼ tsp¼ tsp

Vegetable oilVegetable oil 500ml (1 pint)500ml (1 pint)

Boiling waterBoiling water 2 tsp (approx)2 tsp (approx)

DerivativesDerivatives

Mayonnaise

TartareAndalusian

Green Sauce

ChutneysChutneys Anglicized from the Indian Anglicized from the Indian

word word Chatni; Chatni; meaning freshly meaning freshly ground relish.ground relish.

During colonial times, referred During colonial times, referred to what we know as mango to what we know as mango chutney.chutney.

Now, any cooked fruit, spice, Now, any cooked fruit, spice, vinegar mixture can be vinegar mixture can be referred to a chutney, good referred to a chutney, good way to use a surplus of fruit / way to use a surplus of fruit / vegetablesvegetables

Good accompaniment to cold Good accompaniment to cold meats and cheeses (balances meats and cheeses (balances the richness of these foods)the richness of these foods)

JelliesJellies These can be thought of as These can be thought of as

solid sauces, ie; they melt in solid sauces, ie; they melt in the mouth to form the liquid the mouth to form the liquid sauce.sauce.

Need to be concentrated in Need to be concentrated in flavour.flavour.

Texture and density of the jelly Texture and density of the jelly is important.is important.

New gelling agents mean that New gelling agents mean that hot jellies can now be made.hot jellies can now be made.

Need to store in correct Need to store in correct conditions and temperatures conditions and temperatures as this is a concentrated form as this is a concentrated form of food for microbes.of food for microbes.

FoamsFoams These are aerated saucesThese are aerated sauces The base of these need to be The base of these need to be

highly flavoured/seasoned as highly flavoured/seasoned as the aeration dilutes the flavourthe aeration dilutes the flavour

In the mouth the bubbles break In the mouth the bubbles break and the sauce reformsand the sauce reforms

Small amount of sauce can Small amount of sauce can form 3-4 times its volume as a form 3-4 times its volume as a foamfoam

The sauce base needs to be The sauce base needs to be quite viscous in order to trap quite viscous in order to trap the gasthe gas

Questions ????