Chapter 2
Cold Sauces and Cold Soups
Chapter Objectives
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Understand and identify cold emulsion sauces
Recognize basic vinaigrette preparation
Prepare and repair mayonnaise sauces
Identify dairy-based sauces, salsas, coulis and
purées and miscellaneous sauces
Explain the preparation of coating sauces
including the use of gelatin
Describe a variety of cold soups such as vegetable
and fruit soups, cream-style soups and clear cold
soups
Cold Sauces
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In the kitchen, the chef’s sauce
repertoire includes:
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Cold emulsion sauces
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vinaigrettes and mayonnaise
Dairy-based sauces
Salsas
Coulis and purées
Coating sauces
Miscellaneous cold sauces such as
horseradish and mignonette
Cold Emulsion Sauces
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1)
2)
An emulsion is made by combining two
ingredients that would not otherwise
blend into a homogeneous mixture.
An emulsion has two phases:
Dispersed phase: an oil that is broken
into very small droplets
Continuous phase: oil droplets are
suspended in the vinegar
Temporary Emulsions
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Form quickly
Require mechanical action of whipping,
shaking or stirring
Example: vinaigrettes
Emulsifiers
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Needed to keep the oil in suspension
and make the emulsion stable
Examples of emulsifiers:
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Egg yolks
Mustard
Glace de viande
Starches
Cornstarch and arrowroot
Basic Vinaigrettes
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Basic ratio: 3 parts oil to 1 part acid
Temporary emulsion made by the measured
ingredients until they form a homogenous sauce
Remains an emulsion for a short time and
separates back into oil and vinegar
Best way to check for flavor and balance: dip a
piece of lettuce into it, shake off the excess,
and evaluate the taste of the sauce on the
lettuce
Emulsified Vinaigrettes
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1)
2)
3)
Ratio of oil and vinegar same (3 to 1)
Step for making an emulsified vinaigrette:
Combine the vinegar and all seasoning
ingredients. Add the emulsifier.
Add the oil gradually, whisking constantly, a
little at a time until an emulsion if formed
then whisk oil in at a steady stream.
Add any garnishes and check for seasoning.
Reduced-Fat Vinaigrettes
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Replace up to two-thirds of oil with a
lightly thickened stock or juice.
Purees of fruits and vegetables can also
be used in place of part of the
vinaigrette’s oil.
Same steps for combining and
readjusting seasoning used as for other
vinaigrettes.
Mayonnaise
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1)
2)
3)
4)
5)
Preparation:
Select and prepare ingredients: 6 to 8 ounces oil
for each egg yolk. (usually pasteurized yolks)
Blend the yolks with a bit of water. You may
want to add an acid or mustard at this point.
Add the oil a little at a time, whisking in the oil
completely. Once one-fourth to one-third of the
oil has been blended in correctly, you may start
to increase the amount you add.
Adjust the thickness and flavor of the sauce.
Add any additional flavoring or garnish
ingredients.
When Mayonnaise Breaks
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Reasons:
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Oil added too rapidly
Sauce was allowed to become too thick
Sauce became too cold as it was being
prepared
Sauce became too warm as it was being
prepared
Fixing a Broken Mayonnaise
1)
2)
Beat a pasteurized egg yolk until
foamy.
Gradually incorporate the broken
mayonnaise, whisking constantly. The
mayonnaise should combine into a
homogenous sauce. Taste and season
before serving.
Dairy-Based Sauces
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Used as salad dressing or dips
Made from soft cheeses or cultured milks
Generally white or ivory
Can be prepared in a range of textures from
stiff to pourable
Typical additions include cheeses, fresh
lemon, black pepper, and minced or
chopped herbs, vegetables, capers, pickles
or olives.
Salsas
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Typically made from uncooked fruits or
vegetables
Often include an acid
Spices, chilies and herbs sometimes
added
Chutneys, relishes and compotes have a
similar preparation method
Coulis and Purées
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Coulis are made by puréeing raw or cooked
fruits or vegetables to a sauce-like
consistency.
The terms coulis and purée can be used
interchangeably.
Textures range from very light and smooth
to coarse
May be served “as is” or adjusted with
additional ingredients
Coating Sauces: Chaud-Froid
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Term “chaud-froid” means “hot and cold”
Chaud-froids are made by adding gelatin to a
warm sauce like demi-glace, béchamel, or velouté
It is warmed over a hot water bath and then
cooled over an ice water bath as the gelatin
thickens and the sauce clings to the sides of the
bowl
A quickly prepared substitute is made by
thickening heavy cream and/or sour cream with
an appropriate amount of gelatin to produce a
coating consistency
Coating Sauces: Aspic Gelée
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Clear coating sauce
Made by clarifying stocks, juices or essences and
adding enough gelatin to achieve desired
strength
After making the aspic gelée, temper it over an
ice water bath until it thickens
It can now be used for coating
Types of gelatin: granulated or powdered
gelatin, gelatin sheets and instant gelatin
Ratios for Aspic
Ratio per
gallon
2 oz
Ratio per pint
Gel Strength
¼ oz
Delicate gel
4 oz
½ oz
Coating gel
6 – 8 oz
1 oz
Sliceable gel
10 – 12 oz
1 ¼ - 1 ½ oz
Firm Gel
16 oz
2 oz
Mousse
Strength
Preparing Gelatin
1)
2)
3)
4)
5)
Weigh the gelatin carefully
Add the gelatin to a cool liquid
Bloom the gelatin
Melt the gelatin enough to dissolve
the granules
Test the gelatin strength
Miscellaneous Sauces
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Include:
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Cumberland
Mint
Cocktail
Oxford
Horseradish
Dipping sauces (for satay or tempura)
Cold Soups
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Served as:
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First course
Appetizer
Hors d’oeuvre
Dessert
Taste it at the correct service
temperature.
Cold Soups
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Fruit and Vegetable Soups: made by
chopping or pureeing fruits and vegetable
finely enough to form a souplike consistency
Cream Soups: made from a thickened base
such as béchamel, velouté or a potato purée
Clear Soups: made by clarifying and
fortifying a rich broth that can be thickened
with gelatin