Would you like sauce with Would you like sauce with that?that?

SaucesSauces

Why do we use a Why do we use a sauce?sauce? MoistnessMoistness FlavorFlavor RichnessRichness Appearance (color and Appearance (color and

shine)shine) Interest and appetite Interest and appetite

appealappeal

The structure of a sauceThe structure of a sauce

LiquidLiquid

A thickening agentA thickening agent

Additional seasonings and flavorsAdditional seasonings and flavors

LiquidLiquid

White stock White stock velouteveloute´́

Brown stock Brown stock espagnole (ess pahn yohl)espagnole (ess pahn yohl)

Milk Milk béchamelbéchamel

Tomato plus stock Tomato plus stock tomato saucetomato sauce

Clarified butterClarified butter

ThickeningThickening AgentsAgents

The sauce should be thick enough to cling The sauce should be thick enough to cling to the foodto the food

Do not want it runny in most casesDo not want it runny in most cases

Should not be heavy or pastyShould not be heavy or pasty

Thickening AgentsThickening Agents

Roux is a mixture of equal parts Roux is a mixture of equal parts flour (starch) and fat (usually flour (starch) and fat (usually butter). butter). They are stirred constantly over heat They are stirred constantly over heat

to form either a white, blonde, or to form either a white, blonde, or brown roux.brown roux.

How Starches Work How Starches Work

Starches thicken by gelatinizationStarches thicken by gelatinizationThe starch granules absorb liquid and The starch granules absorb liquid and swell to many times there original sizeswell to many times there original sizeGranules must be separated or lumps will Granules must be separated or lumps will form (outer granules will gelatinize form (outer granules will gelatinize trapping inner granules in a lump)trapping inner granules in a lump)Two ways Two ways mixing the starch with a fatmixing the starch with a fat Dissolving in a cold liquidDissolving in a cold liquid

Other FlavoringsOther Flavorings

The base of flavor is the liquidThe base of flavor is the liquid

Adding specified flavors to leading Adding specified flavors to leading sauces make small saucessauces make small sauces

Emulsification Emulsification

Done with egg yolksDone with egg yolks

A uniform mixture of two unmixable liquidsA uniform mixture of two unmixable liquids

In the case of hollandaise, eggs and butterIn the case of hollandaise, eggs and butter The two stay mixed and thick because the The two stay mixed and thick because the

butter is beaten into tiny droplets and the egg butter is beaten into tiny droplets and the egg yolks hold them apartyolks hold them apart

ReductionReduction

Slowly simmering Slowly simmering away the liquid away the liquid leaving a bold intense leaving a bold intense flavorflavor

Classification of Hot Sauces Classification of Hot Sauces

The five mother sauces The five mother sauces Espagnole Espagnole

Brown stock plus brown rouxBrown stock plus brown roux Béchamel Béchamel

Milk and white rouxMilk and white roux Veloute Veloute

White stock plus white or blonde rouxWhite stock plus white or blonde roux Tomato Tomato

Tomato plus stock (roux may be optional)Tomato plus stock (roux may be optional) Hollandaise Hollandaise

Butter plus eggsButter plus eggs

SaucesSauces

Liquid + thickening agentLiquid + thickening agent leading sauce leading sauce

Leading Sauce + additional flavoringsLeading Sauce + additional flavorings Derivative (small) sauceDerivative (small) sauce

Derivative (small) sauces Derivative (small) sauces

From brown stock to From brown stock to jus lié or espagnolejus lié or espagnole DemiglazeDemiglaze Bordelaise (marrow)Bordelaise (marrow) Chasseur Chasseur

(mushrooms and (mushrooms and tomato)tomato)

Robert (white wine, Robert (white wine, lemon juice and lemon juice and mustard)mustard)

Marchand de vin (red Marchand de vin (red wine and shallots) wine and shallots)

Derivative (small) sauces Derivative (small) sauces From béchamelFrom béchamel Cream sauce (heavy cream, Cream sauce (heavy cream,

nutmeg)nutmeg) Mornay (Gruyére or other Mornay (Gruyére or other

Swiss cheese)Swiss cheese) Cheddar sauce (cheddar Cheddar sauce (cheddar

cheese)cheese) Alfredo sauce (Parmesan Alfredo sauce (Parmesan

cheese, garlic and pepper)cheese, garlic and pepper) Nantua (crayfish or shrimp Nantua (crayfish or shrimp

butter and heavy cream)butter and heavy cream)

Derivative (small) sauces Derivative (small) sauces

From velouté (velvet) From velouté (velvet) saucesauce Supreme (with heavy Supreme (with heavy

cream)cream) Allemande (supreme Allemande (supreme

and liaison)and liaison) Aurora (supreme and Aurora (supreme and

tomato)tomato)

Derivative (small) sauces Derivative (small) sauces From hollandaise From hollandaise /bernaise/bernaise Maltaise (blood Maltaise (blood

oranges)oranges) Mousseline Mousseline

(unsweetened (unsweetened whipped cream)whipped cream)

Choron (béarnaise Choron (béarnaise with tomato)with tomato)

Choosing and using a hot sauce Choosing and using a hot sauce

One that will compliment the foodOne that will compliment the food Supreme for a chicken breastSupreme for a chicken breast Wine for fishWine for fish

One that will create interesting contrastOne that will create interesting contrast Bérnaise with grilled steakBérnaise with grilled steak

Standards and qualities for saucesStandards and qualities for sauces

Consistency and bodyConsistency and body Smooth no lumpsSmooth no lumps Not too thick should cling to foodNot too thick should cling to food

FlavorFlavor Distinctive but well balancedDistinctive but well balanced No starchy tasteNo starchy taste

AppearanceAppearance Smooth with good shineSmooth with good shine Good color for typeGood color for type