A sauce is a thickened, flavoured liquid which can be added to a food or dish for any of the
following reasons:
1. To enhance the flavour of the food which it accompanies.
2. To provide a contrasting flavour to an otherwise mildly flavoured food, e. g. cheese
sauce with cauliflower
3. To provide a contrasting texture to particular solid foods e.g. poultry or fish
4. To bind ingredients together for dishes such as fish cakes or croquettes
5. To contribute to the nutritional value of the dish
6. To add interest and variety to a meal
Consistencies of sauces
The consistency of the sauce will vary according to how it will be served with the food.
Sauces can be classified into three main consistencies: pouring, coating, binding
(panada).
A pouring sauce, at the boiling point, should just glaze the back of a wood spoon, and
should flow freely when poured.
A coating sauce, at boiling point, should coat the back of the wooden spoon and should
be used as soon as it is ready, to ensure even coating over the food.
A binding sauce or panada should be thick enough to bind dry ingredients together, so
that can be handled easily to be formed into rissoles, cakes, etc.
A roux is equal volumes of butter and flour.
Consistency
Liquid ( stock,
water, milk)
Fat (butter, oil,
margarine)
Flour
Pouring
1 litre
50 g
50 g
Coating
1 litre
100 g
100 g
Binding or Panada
1 ½ dl
25 g
25 g
All sauces should be free from lumps and not overcooked, as this may spoil their flavour.
Thickenings
Sauces may be thickened by:
Starch, in flour, corn flour, arrowroot, etc.
Protein, from eggs
Emulsification of oil and water
Puréed vegetables or fruits
Basic sauces
There are some “mother sauces” and lot of variations made of them.
Savoury sauces e.g.are:
Sauce Espagnole,
Sauce Béchamel,
Sauce Velouté
Sauce Hollandaise,
Mayonnaise,
Vinaigrette
Sweet or dessert sauces e.g. are
Crème Anglaise
Caramel Sauce
Sauce Melba
Chocolate Sauce
Sauce Sabayon
Sauce Espagnole ( Brown Sauce)
50 g
50 g
1 litre
1 small
1 small
1 tbs
flour
fat
stock
carrot
onion
tomato puree
Salt and pepper
Method
1. Cut the onion, carrot and celery into medium (1 cm) dice. Set aside. Mince garlic.
2. Heat the most of butter ( leave 1 tbs) in small saucepan until hot. Whisk in the
flour (to a paste consistency) and cook over medium heat, stirring constantly, for 5
to 6 minutes until mixture (roux) bubbles, turns light brown in colour and has a
nutty aroma. This is called a dark roux. Set aside.
3. Place the remaining butter in heavy, 4-quart stockpot over medium heat.
4. Add the onion, carrot and celery. Sauté the vegetables, stirring often, for about 5
to 6 minutes or until well browned. Add the cooked roux to the vegetables, stirring
to combine.
5. Gradually, pour in the brown stock and then the tomato puree.
6. Bring to a boil, skimming off any impurities from the surface, as needed.
7. Reduce heat and simmer, uncovered, for about ½ - 1 hour, skimming the surface
occasionally
8. Season to taste with salt and white pepper, if desired.
9. Set over a double boiler filled with warm water until ready to serve. Or cool
completely, then cover and store in the refrigerator in an airtight container for up
to I week.
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Variations:
Demi-glace: A '"brown stock" is simply a stock made with roasted bones, rather than
bones that have only been rinsed and/or blanched prior to use. To make a brown stock,
you can use roasted beef or veal bones or roasted chicken bones. In this recipe, we are
calling for a brown stock made with roasted beef bones. Place 1 litre Brown Stock and
same amount Brown Sauce/Sauce Espagnole in a heavy saucepan. Bring to a boil over
medium heat, stirring occasionally. Reduce heat and simmer, uncovered, for 15 to 20
minutes or until the sauce is reduced by one-half. Remove from heat. Pour sauce through
a fine strainer or china cap lined with cheesecloth.
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Bordelaise Sauce/Red wine Sauce: Place 2 dl red wine, 2 minced shallots, 1/4 teaspoon
crushed black Peppercorns pinch of thyme and 1/2 bay leaf in a saucepan. Bring to a boil
and then reduce to medium heat. Cook for about 30 minutes or until reduced by threefourths. Add 1 litre Demi-glace (see above) and simmer for 15 to 20 minutes. Remove
from heat and strain through a line strainer (or cheesecloth). Cut 2 tablespoons butter into
small pieces and drop them, one at a time, into the sauce while stirring constantly to
combine.
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Madeira Sauce: Place 1 litre Demi-glace (see above) in a heavy saucepan over medium
heat. Cook for 30 to 45 minutes until reduced to 1/2 litre. Add ½ dl Madeira Wine, stirring
to combine.
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Mushroom Sauce: Melt 1 tablespoon butter in a heavy sauté pan over moderate heat.
Add 1 minced shallot and sauté for 2 to 3 minutes until translucent. Add 200 g sliced
mushrooms and continue sautéing until brown. Add 1 litre Demi-glace (see above) and
simmer for about 10 minutes. Add 1 tablespoon dry sherry and 1 teaspoon lemon juice.
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Sauce Béchamel (White sauce)
Béchamel is used as the base for dishes such as scalloped or au gratin potatoes and
macaroni and cheese.
Thin Sauce:
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
½ litre milk, cream or broth
1/4 teaspoon salt or to taste
Dash freshly ground pepper
Thick Sauce:
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
½ litre milk, cream or broth
1/4 teaspoon salt or to taste
Dash freshly ground pepper to taste
Method
1. Melt butter in a saucepan over medium heat. Stir in flour and cook over medium,
stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
2. Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir for 1
minute or until thickened. Season with salt and pepper to taste.
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Variations:
Cheese Sauce: Stir in 1/4 teaspoon dry mustard with the flour. Once sauce is made,
remove from heat and stir in 1-2 dl sharp cheese, stirring until melted.
Curry Sauce: Stir in 1/2 teaspoon curry powder with the flour.
Dill Sauce: Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash
of ground nutmeg with the flour.
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Sauce Velouté (Light sauce)
Velouté is a stock-based white sauce. It is made from chicken, fish or veal stock.
3 tablespoons butter
3 tablespoons flour
1/2 litre chicken, fish or veal stock
Salt
White pepper
Method
1. Melt butter in a saucepan over medium heat. Stir in flour and cook over medium,
stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.
2. Slowly stir in stock. Heat to boiling, stirring constantly.
3. Reduce the heat to low and cook for 5 minutes, stirring occasionally.
4. Season to taste with salt and pepper.
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Variations:
Bercy Sauce: Cook 2,5 dl dry white wine and 2 minced shallots in a saucepan over
medium heat for 5 to 7 minutes or until reduced in volume by three-fourths. Add 1 litre fish
Velouté, reduce heat and simmer for 10 minutes. Stir in 1 tablespoon unsalted butter and 3
tablespoons finely chopped parsley.
Supreme Sauce: Pour 1 litre chicken or veal velouté into a saucepan and simmer over
low heat until reduced in volume by one-fourth. Place 2,5 dl heavy cream in a bowl and
temper by slowly incorporating about a 1 dl of the velouté into the cream. Slowly stir the
cream mixture into the sauce, and return to a very low simmer. Add 8 tablespoons cold
butter, one tablespoon at a time, into the sauce while stirring constantly. Add 1 teaspoon
(or to taste) lemon juice. Adjust seasonings, as needed. Strain the sauce through a fine
strainer and serve immediately.
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Sauce Hollandaise
Hollandaise is made with an emulsion of egg yolks, butter and lemon juice, usually in a
double boiler to prevent overheating, and served warm.
6 whole white peppers
1 tablespoon fresh lemon juice
1 teaspoon chopped onion
water
4 egg yolks
500 g unsalted butter, melted and cooled to room temperature
Salt
Method
1. Add white peppers, lemon juice, onions into a saucepan
2. Let cook till reduced and cooled and move into a stainless steel bowl
3. Add the egg yolks and small amount of water, vigorously whisk, or beat with an
electric mixer, together in a stainless steel bowl until the mixture is thickened.
4. Place the bowl over a saucepan of barely simmering water (do not allow the water
to touch the bottom of the bowl or pan).
5. Continue to whisk rapidly, being careful not to let the mixture get too hot or the
eggs will scramble.
6. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened
and doubled in volume.
7. Remove from heat and season to taste with salt. Serve warm.
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Variations:
Béarnaise Sauce: Stir in 1 tablespoon dry white wine or white vinegar with the lemon
juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons
chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh
or 1/4 teaspoon dried chervil leaves.
Maltaise Sauce: After sauce thickens, stir in 1/2 teaspoon grated orange peel and 2
tablespoons orange juice.
Mousseline Sauce: Prepare Hollandaise Sauce and cool to room temperature. Just
before serving, beat 1/2 dl heavy whipping cream until stiff peaks form and fold into the
cooled sauce.
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Mayonnaise
Traditionally, mayonnaise is made by whisking the ingredients vigorously by hand while
slowly incorporating the oil to create an emulsion. The use of a blender makes things
much easier. Begin with all the ingredients at room temperature for success in making
homemade mayonnaise in your blender.
2 egg yolks (see Food Safety Tips)
1 tablespoon white wine vinegar white vinegar
1 tablespoon fresh lemon juice
1 teaspoon mustard
1/8 teaspoon sugar
1/8 teaspoon ground white pepper, or to taste
Salt to taste
2 dl vegetable oil
Method
1. Blend all the ingredients, except the oil, in a blender until smooth.
2. With the machine running, add the oil very slowly in a steady stream, until the
mixture is well combined and thickened.
3. Taste and adjust the seasoning, as desired.
4. Store in the refrigerator in a container with a tight-fitting lid for 3 to 4 days.
Note: Homemade mayonnaise will not be as thick as commercially made mayonnaise.
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Variations:
Garlic Mayonnaise (Aïoli): Add 2 teaspoons minced garlic (roasted for an additional
flavour boost) with the first group of ingredients.
Herb Mayonnaise: Stir 1 to 2 tablespoons minced fresh herbs, such as flat-leaf parsley,
watercress, basil, oregano, or tarragon, into the completed mayonnaise.
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Vinaigrette
Vinaigrette is made of a simple blend of oil, vinegar, salt and pepper. More elaborate
variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is
generally used to dress salad greens and other cold vegetable, meat or fish dishes.
½ dl red or white wine vinegar
Salt and freshly ground pepper, to taste
1 ½ dl extra virgin olive oil
Method
1. In a bowl whisk together the vinegar, salt and pepper.
2. Add olive oil in a small, slow stream to vinegar mixture and whisk until mixture
emulsifies.
3. Taste and adjust seasoning as needed.
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Variations:
Mustard Vinaigrette: Add 2 teaspoons Dijon mustard to the vinegar and stir before
adding the oil.
Honey Mustard Vinaigrette: Add 2 teaspoons honey and 2 teaspoons Dijon mustard to
the vinegar and stir before adding the oil.
Herbed/Spiced Vinaigrette: Add any combination of 1 to 2 tablespoons minced fresh
herbs, such as finely chopped shallots, onion, garlic, flat-leaf parsley, watercress, basil,
oregano, or tarragon to the vinegar and stir before adding the oil.
Tomato-Basil Vinaigrette: In a blender, combine 3 oil-packed sun-dried tomatoes, 1/4
cup fresh basil leaves, 1 garlic clove, 1 tablespoon freshly grated Parmesan cheese along
with the vinegar, salt and pepper and process until smooth. While blender is running, add
the oil in a slow stream until mixture is emulsified. Adjust seasonings to taste.
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Crème Anglaise (Vanilla Custard Sauce)
0,5 litre milk
2,5 dl heavy cream
2 vanilla beans (or 2 teaspoons vanilla extract )
8 egg yolks
1 ¾ dl sugar
Method
1. Place a medium bowl into a larger bowl filled with ice water. Place a fine mesh
strainer inside the empty bowl. Set aside.
2. Combine the milk and cream in a medium-sized saucepan.
3. Split the vanilla bean down the centre with the tip of a paring knife and scrap out as
many of the seeds as possible. Place the seeds and entire vanilla pod into the milk
mixture. Bring mixture just to a boil. Remove pan from the heat. Allow the mixture to
stand for at least 30 minutes allowing the vanilla bean flavour to infuse into the milk.
Set aside.
4. In a medium bowl beat the yolks and sugar together until the mixture has thickened
and is a pale yellow colour.
5. Remove the vanilla bean/pod. Bring the milk mixture just back to a boil.
6. Add approximately 1 dl of hot milk mixture to the egg mixture to temper the yolks,
mixing while adding the hot milk. Then, while stirring constantly with a heat resistant
spatula, add the egg mixture back into the pan with the remaining milk/cream
mixture.
7. Stir mixture constantly over medium-low heat until the mixture is the consistency of
heavy cream or until you can draw a line with your finger along the back of the
spoon and have the mixture leave a trail. If the mixture stays separated and leaves
a distinct path without the two sides running together the cream is finished.
8. Immediately strain the finished cream through a fine mesh strainer into the iced
bowl. *If using vanilla extract add it now. Stir occasionally until cooled. Store tightly
covered for up to 2 days in the refrigerator.
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Caramel Sauce
½ litres granulated sugar
1 teaspoon cream of tartar
1 ½ dl water
2 ½ dl heavy cream
Method
1. Combine sugar, water and cream of tartar in a medium-sized heavy saucepan,
dissolving sugar in liquid over medium-low heat. When dissolved, increase
temperature to medium-high and cook stirring occasionally with a wooden spoon
until caramel has reached a golden to amber brown colour.
2. Immediately remove pan from heat and slowly whisk the heavy cream into caramel
in a small, but steady stream, whisking constantly but gently and carefully.
3. Return pan to medium heat and bring to a boil, cook, stirring constantly, about 2 to
3 minutes or until sauce is thickened and smooth. Cool to room temperature before
storing in refrigerator
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Sauce Melba
4 dl strawberries
2 dl raspberries
sugar
berry liqueur
Method
1.
2.
3.
4.
Strain berries through a fine mesh strainer so that all seeds will stay in the strainer
Add sugar to taste into the mixture
If wanted add little bit of berry liqueur
Store in refrigerator
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Chocolate Sauce
1 litre water
250 g sugar
300-400 g cacao powder
heavy cream
1 tbs
butter
vanilla sugar
Method
1. Cook gently and slowly water, sugar and cacao powder
2. Add small amount of cream, butter and vanilla sugar
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Sauce Sabayon
½ litre
200 g
6
white wine
sugar
egg yolks
grated lemon chest
Method
1. Combine all ingredients in a medium-sized stainless steel bowl
2. Place the bowl over a saucepan of barely simmering water (do not allow the water
to touch the bottom of the bowl or pan).
3. Continue to whisk rapidly, being careful not to let the mixture get too hot or the
eggs will scramble.
4. Remove from heat and season to taste
5. Serve cool
Note: Sauce is possible to prepare Champagne, Madeira, Port wine or other sweet
wines
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FOOD SAFETY TIPS
SALMONELLA AND EGGS
What You Should Know:
There is an ever-growing concern about the threat of salmonella, bacteria that
contaminate eggs and poultry.
We often eat eggs lightly cooked and even raw which pose a greater threat.
There is no way of knowing the degree of risk when eating raw or lightly cooked
eggs.
It has been recommend that immuno-compromised patients, the very young and
the elderly, all of whom are the most severely affected when stricken, should not eat
raw or lightly cooked eggs.
Those who are consuming eggs that have not been cooked to 75*C are doing so
at their own risk.
You can take comfort in the knowledge that eggs in cakes, cookies and breads
have been sufficiently cooked to be safe
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Sources
Kivilinna & Valkamo, Ruokalajien käsikirja, WSOY, Porvoo,1968
Tull Anita, Food and Nutrition, Oxford University Press,Cambridge,1987
http://www.cooksrecipes.com 12.2.2007