soup and sauce basics session four sauce overview mother sauces overview & béchamel and veloute

Soup and Sauce BasicsSoup and Sauce Basics Session Four Sauce OverviewSession Four Sauce Overview

Mother Sauces OverviewMother Sauces Overview& & Béchamel and VelouteBéchamel and Veloute

Soup and Sauce Basics Session Four Sauce Overview

Today’s AgendaToday’s Agenda

► DefinitionsDefinitions► Purpose and TypesPurpose and Types► Recipe ResearchRecipe Research

Student PresentationsStudent Presentations

► Culinary LabCulinary Lab

Béchamel

Veloute

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Definition - SauceDefinition - Sauce

A liquid [mostly] seasoning A liquid [mostly] seasoning used to flavor, coat, garnish used to flavor, coat, garnish or enhance foodor enhance food

Béchamel

Veloute

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Soup and Sauce Basics Session Four Sauce OverviewBéchamel

Veloute

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►AllemandeAllemande►BéchamelBéchamel►EspagnoleEspagnole►VelouteVeloute

Carème's Grande Carème's Grande SaucesSauces


Escoffier’s Mother Escoffier’s Mother SaucesSauces

►HollandaiseHollandaise►TomateeTomatee►VelouteVeloute►EspagnoleEspagnole►BéchamelBéchamel

Béchamel

Veloute

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Derivatives (small Derivatives (small sauces)sauces)

►Made from additional flavoring Made from additional flavoring and or cooking of a mother and or cooking of a mother saucesauce

Béchamel

Veloute

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AlternativesAlternatives

►Made by changing the Made by changing the ingredients in a mother sauce ingredients in a mother sauce but still applying the same but still applying the same techniques of cookerytechniques of cookery

► i.e. where Mornay is a i.e. where Mornay is a derivative of Béchamel – derivative of Béchamel – Mayonnaise is an alternate Mayonnaise is an alternate form of Hollandaise form of Hollandaise

Béchamel

Veloute

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Modern SystemModern System

► Integral sauces and Pan SaucesIntegral sauces and Pan Sauces Sauce where the cooking of the Sauce where the cooking of the

item it is to be served with is item it is to be served with is essential to the creation of the essential to the creation of the saucesauce

Examples:Examples:►Thanksgiving Gravy, Steak Diane, Thanksgiving Gravy, Steak Diane,

Coq au VinCoq au Vin

►Essence, Reduction, Coulis, Etc.Essence, Reduction, Coulis, Etc.

Béchamel

Veloute

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Function of a SauceFunction of a Sauce

►MoistnessMoistness►FlavorFlavor►RichnessRichness►AppearanceAppearance► Interests and Appetite AppealInterests and Appetite Appeal

Béchamel

Veloute

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Building a Great SauceBuilding a Great Sauce

►Required:Required: Great Stock ProductionGreat Stock Production Appropriate Thickening AgentAppropriate Thickening Agent Combining the two and Combining the two and

“Cleaning” the sauce through “Cleaning” the sauce through depouillagedepouillage

Béchamel

Veloute

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Physical PropertiesPhysical Properties

1.1. ViscosityViscosity

2.2. TextureTexture

3.3. ColorColor

4.4. LusterLuster

5.5. OpacityOpacity

Béchamel

Veloute

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Issues of TransparencyIssues of TransparencyOpaqueOpaque(protein in (protein in thickener)thickener)

Allows no light or Allows no light or imagery to show throughimagery to show through

TranslucenTranslucentt(some protein (some protein or dirty starch)or dirty starch)

Allows light to pass, yet Allows light to pass, yet it is diffused so little to it is diffused so little to no imagery can be no imagery can be clearly seenclearly seen

TransparenTransparentt(pure starch)(pure starch)

Allows light and imagery Allows light and imagery throughthrough

Béchamel

Veloute

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Characteristics of a Characteristics of a SauceSauce

►TextureTexture►FlavorFlavor►Compliment or CoherenceCompliment or Coherence►ConsistencyConsistency►ColorColor

Béchamel

Veloute

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Components of a SauceComponents of a Sauce

Béchamel

Veloute

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Liquids:Liquids: Thickeners:Thickeners:

Flavoring Agents:Flavoring Agents: Garniture:Garniture:


BéchamelBéchamelthe master recipethe master recipe

Béchamel

Veloute

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Liquids:Liquids:MILKMILK

Thickeners:Thickeners:WHITE ROUXWHITE ROUX

Flavoring Agents:Flavoring Agents:ONION PIQUETONION PIQUET

Garniture:Garniture:

NUTMEGNUTMEG

Onion Piquet: half of a white onion studded with cloves and a bay leaf


TechniquesTechniques1.1. bring milk to a simmer with bring milk to a simmer with

onion piquetonion piquet2.2. add cold rouxadd cold roux3.3. return to a simmerreturn to a simmer4.4. depouillagedepouillage5.5. strainstrain6.6. mount?mount?

BéchamelBéchamelthe master recipethe master recipeBéchamelBéchamelthe master recipethe master recipe

Béchamel

Veloute

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VelouteVeloutethe master recipethe master recipe

Béchamel

Veloute

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Liquids:Liquids:WHITE STOCKWHITE STOCK

Thickeners:Thickeners:WHITE ROUXWHITE ROUX

Flavoring Agents:Flavoring Agents:MIRE POIX MIRE POIX (optional)(optional)

Garniture:Garniture:

NONENONE


VelouteVeloutethe master recipethe master recipe

TechniquesTechniques1.1. bring stock to a simmer bring stock to a simmer with with

sweated mire poix if applicablesweated mire poix if applicable

2.2. add cold rouxadd cold roux3.3. return to a simmerreturn to a simmer4.4. depouillagedepouillage5.5. strainstrain6.6. mount?mount?

Béchamel

Veloute

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Today’s LabToday’s Lab

►Please take 10 minutes to Please take 10 minutes to research and review your research and review your assigned recipesassigned recipes

►Be prepared to discuss the keys Be prepared to discuss the keys to success for your sauces at to success for your sauces at the start of Labthe start of Lab

►Each Group will be provided Each Group will be provided appropriate starch, veg or appropriate starch, veg or protein to serve their sauce.protein to serve their sauce.

Béchamel

Veloute

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HomeworkHomework

►Read information concerning Read information concerning Espagnole and Tomato SaucesEspagnole and Tomato Sauces

►Take the next Quiz:Take the next Quiz:http://www.quia.com/quiz/2052530.html

Béchamel

Veloute

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soup and sauce basics session four sauce overview mother sauces overview & béchamel and veloute

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