Sauces Thickening Agents Roux Cornstarch Arrowroot Beurre Manie

Sauces

Thickening Agents • • • Roux Cornstarch Arrowroot Beurre Manie Liaison

Roux • White roux – removed from heat as soon as develops a frothy, bubbly appearance • Blond roux – cooked slightly longer, until begins to caramelize flour. • Brown roux – cooked until it develops a darker color and a nutty aroma and flavor.

Roux

Liaison • It adds richness and smoothness with minimal thickening. • Tempering

Cornstarch • Especially popular in Asian cuisine • Products thickened with cornstarch should not be reheated • Slurry – mixture of starch and cool liquid. Can be added to hot or cool liquids.

Arrowroot Beurre manie • Does not break down • Used for quick as quickly as thickening at the end cornstarch of the cooking process • Much more expensive • Also adds shine and flavor

5 Mother Sauces • • • Bechamel Veloute Tomato Sauce Espagnole Hollandaise

Bechamel • Milk, roux, seasoning • Rich, creamy, and smooth • Cream Sauce • Cheese • Mornay • Nantua

Veloute • White stock or fish stock, and roux • Rich, smooth, and lump free. Ivory colored with a deep luster • Allemande • Supreme

Espagnole • Brown stock, brown roux, mirepoix, and tomato puree • Full bodied and rich • Demi-Glace • Jus Lie

Tomato • Tomatoes, vegetables, seasonings, white stock, and some use blond or brown roux • Should not be bitter, acidic, or overly sweet • Smooth, deep red, and thick

Hollandaise • Smooth, buttery, pale lemon-yellow-colored and very rich • Frothy and light • Easily separates: too hot, too cold, eggs cooked, too much butter…