FSHE 110
Module 04: Sauces
LECTURE NOTES:
Sauces
Sauces are the cornerstone of culinary preparation
Hot or cold seasoned liquid, either served with or used in cooking of a dish.
A sauce should function to add flavor compatible with the dishes
ingredients.
Includes everything from classic French sauces, to salad dressings, fruit toppings,
gravies and other.
Sauces should be smooth, light, glossy and distinctive in taste.
It contributes moistness, flavor, richness, appearance (color & shine), an interest
& appetite appeal to food served with.
Seasoning is an essential point in sauce making sauce. Seasoning
should act as a complimentary factor.
If seasonings are excessive, they can modify or even destroy the flavor of the
dish.
A sauces flavor comes from the combined flavor of all its ingredients.
Stocks are the root of by which sauces grow.
Sauce making can not be rushed, the ingredients and elements need a
chance to do their work.
NAPPE --- Thick or Thin
Sauces can be strained or contain visible ingredients.
Well made sauces should have the following characteristics:
•
distinctive texture
•
body with concentrated flavors to complement dish
•
color must accent the dish
•
correct consistency
3 Components of Sauces
Liquid
- The body of a sauce could contain one of the following liquids:
a.
b.
white stock
brown stock
c.
milk
d.
tomato sauce
Thickening Agent
-
must be thick enough to cling lightly to food (NAPE)
-
depouillage (removal of fats & impurities within a sauce
via the cooking of the roux)
Flavoring and Seasoning Ingredients
MOTHER SAUCES (served hot)
Espagnole (demi-glace)(18th century)
(brown stock, caramelized mirepoix, tomato puree, seasonings)
Veloute
(white stock (chicken, veal or fish) thickened with white or pale roux)
Béchamel
(white sauce made of milk thickened with white roux and flavored with
onion)
Tomato
(sauce made traditionally w/ tomatoes, stock, roux, and pork)
Hollandaise
(cooked emulsification of butter, egg yolks and flavorings)
COMPOUND SAUCES
Derivatives of mother sauces
- Addition of other ingredients to modify or dominate taste.
- 2 Categories of compound sauces
o small brown (from demi)
o small white (béchamel & veloute)
EMULSIFIED SAUCES
Preparations that bring together elements that do not readily mix.
Examples include hollandaise, beurre blanc; etc.
MISCELLANEOUS SAUCES
- Gravies (made from pan drippings)
- A la minute reductions (following sauté work, drippings)
- BBQ (not necessarily the bottled tomato base product, could be
olive oil & lemon for fish or soy & sugar with ham or pork)
- Nut Sauces (as thickeners or infused milk, regional
preferences)
- Fruit Sauces (savory by nature, more of a condiment than
sauce)
- Custard Sauces (sweet & savory sabayon)
Making & Clearing a Sauce
- Correct stock
- Correct roux
- Liaison between roux and stock (depouillage)
- After roux & liquid are blended, bring to boil
- Reduce heat & allow to simmer (slight roll of liquid)
- Skim & strain sauce
ESPAGNOLE
2
1
8
6
#
#
oz
qts
VELOUTE
1
5
#
qts
Yield: 1 Gallon
#
qts
oz
Yield: 1 Gallon
gal
gal
TOMATO
2
1
4
4
2
oz
#
oz
#
qt
4
1.5
mirepoix
roux
tom puree
brown stock
Sachet
oz
qts
roux
white stock
Sachet
oz
qts
oz
roux
milk
onion pique
Sachet
1 Quart
4
2
2
Yield: 1 Gallon
1 Quart
brown sauce
brown stock
1
1
Yield: 1 Gallon
olive oil
mirepoix, medium dice
tomato paste
tomatoes w/ juice
tomato puree
Sachet
oz
oz
oz
qts
1 Quart
roux
milk
onion pique
Sachet
DEMI GLAZE
1
1
8
4
2
1.5
roux
white stock
Sachet
BÉCHAMEL Yield: 1 Gallon
1
5
8
1 Quart
mirepoix, medium dice
roux
tomato puree
brown stock
Sachet
qt
qt
brown sauce
brown stock
1 Quart
.5
oz
4
1
1
1 1/2
1
olive oil
oz
mirepoix
oz
tomato paste
#
tomatoes
#
tomato juice
pint
tomato puree
Sachet
HOLLANDAISE
2
1/3
6
TT
TT
TT
ea
oz
oz
Yield: 1 Cup
egg yolks
water
butter, clarified
lemon juice
salt
Tabasco
Small Sauces
Mornay
A French sauce made by adding grated cheese (Parmesan, Gruyere and/or
Emmental) to a basic white sauce; served with fish, shellfish, vegetables and
chicken.
Supreme Sauce
French sauce made by adding cream to a veloute made from chicken stock; used
to make several compound sauces of the veloute family.
•
Allemande addition of liaison & lemon juice
•
Ivory
addition of meat glaze
•
Aurora
addition of tomato puree
•
Hungarian addition of white wine, onion, paprika, butter
Supreme also refers to a boneless, skinless chicken breast with the first wing
segment attached.
Compound Butters
A mixture of softened whole butter and flavorings used as a sauce or to flavor
and color other sauces.
•
Maitre d' Hotel
addition of chopped parsley & lemon juice
•
Anchovy Butter
addition of crushed anchovies
•
Garlic Butter
addition of garlic paste
•
Herb Butter
addition of chopped herbs
Chasseur
French for "Hunter"; used to describe a dish of sautéed chicken, veal, beef or
game served with a brown sauce flavored with shallots and white wine and
garnished with mushrooms, finished with chopped parsley.
Lyonnaise
French preparation method associated with cuisine from Lyon, France.
A French compound sauce made from demi-glaze flavored with white wine and
sautéed onions; usually strained and served with meat and poultry.
Béarnaise
A French warm emulsion sauce made with a reduction of vinegar, wine,
tarragon, peppercorns and shallots. Reduction is cooled and then added to
hollandaise, mixture is strained and finished with chopped tarragon and perhaps
chervil. served with meat, fowl and eggs; one of the classic sauces.
Choron
A French compound sauce made from béarnaise, tinted red with tomato puree.
Beurre Blanc
French for "white butter"; used to describe an emulsified butter sauce made from
a reduction of white wine and shallots, thickened with butter; served warm with
seafood, poultry or vegetables. Also known as a butter sauce.