Soups and Sauces Chef Michael Moskwa Chef Roger

Soups and Sauces Chef Michael Moskwa Chef Roger Ruch

Sauce • A flavored, thickened liquid used to enhance food. • A good sauce complements the item being served and: • Adds moisture • Adds flavor • Improves appearance • Can enhance texture • Enhance appetite 2

Thickening Agents • • • Flour (as is) Roux Slurry – Cornstarch or Arrowroot Potato or Rice Tapioca Beurre manie Emulsions Reduction Purees / Coulis Final liaison: Cream; egg yolk; whole butter; blood 3

Roux • It is a cooked thickening agent made by combining equal parts by weight (50/50) of clarified fats and flour • Most common thickening agent • Roux is cooked to get rid of floury taste and impart desired color (white; blonde; brown) • The longer a roux is cooked (prior to incorporating into a liquid) the less thickening power it will have 4

Tempering Roux • Roux should be tempered when infused into a liquid. NEVER combine roux and fond of the same temperature. Temper hot to cold or warm to hot. • Liquid must be brought to a boil in order to fully activate starch, then simmered to develop full flavor. 5

Roux Types • Roux Blanc - White Roux: It has the least amount of cooking time, 3 to 5 minutes. No color or aroma. – Béchamel • Roux Blond - Blond Roux: It takes on a tan or golden color and nutty aroma, cook for 5 to 6 minutes. – Velouté • Roux Brun - Brown Roux: Long cooking time if started with untoasted flour, about 15 to 20 minutes (5 to 6 minutes if using toasted flour). It has a deep brown color. – Espagnole 6

Six Qualities of a Sauce • • • Color Opacity Luster Taste Viscosity Texture » C. O. L. T. 7 T. V.

Sauce Qualities • Color: reflects proper selection of stock and thickening agent. Correct color from stock, roux, accessory element, etc. used. • Opacity: the degree of transparency or degree as to which light can pass through the liquid. Reflects the purity of starch involved by selection or refinement through slow cooking. – Transparent: Light passes through sauce (arrowroot, cornstarch, refined starches) – Translucent: Light is lightly diffused (Roux used-flour) – Opaque: Light does not pass through (Béchamel, tomato) • Luster: the shine. Fat contributes. 8

Sauce Qualities – (continued) • Taste: the most important quality. It should compliment the items it is served with. (Salty, sweet, bitter, acidic, savory. ) • Texture: usually smooth, no lumps, which is accomplished by proper incorporation of liaison. Also dépouillage properly and straining. • Viscosity: The thickness or resistance to movement. 9

Specific Leading / Mother Sauces • Béchamel: milk, roux and onion clouted • Velouté: White stock and blond roux • Espagnole: brown stock, brown roux and tomato product – Demi-Glace: Espagnole reduced to perfection • Tomato: tomato product, liquid and seasoning • Hollandaise: eggs yolks, acidified reduction base, clarified butter (warm), lemon juice, seasonings 10

BÉCHAMEL MILK, ROUX BLANC, ONION PIQUET • • 11 Rarely used alone except as a binder. Carefully stir as it will scorch fast Watch the amount of nutmeg used Creamy flavor – No flour taste Off white, NOT gray Very smooth Flavoring and seasoning should be subtle

Béchamel Small Sauces 12

VELOUTÉ - TRANSLATES TO "VELVET" • • 13 Flavor and Aroma reflects the stock used Fond blanc thickened with a blond roux No flour taste Ivory in color (NO HINT OF GRAY) Translucent & Shiny (LUSTROUS) Perfectly smooth texture No graininess

Velouté Small Sauces 14

ESPAGNOLE BROWN STOCK, ROUX BRUN, TOMATO PRODUCT, BACON, MIREPOIX, BOUQUET GARNI • • • 15 Basic brown sauce (DEEP COLOR) Base for some compound sauces Full, rich flavor Seasonings and mirepoix should not be overpowering Full-bodied, not sticky or gluey Translucent to opaque

DEMI-GLACE 50% ESPAGNOLE & 50% BROWN STOCK, BOUQUET GARNI WITH TARRAGON, MADEIRA WINE, REDUCE BY HALF • • • 16 Long cooking time Deep, brown color Rich Flavor High gloss, very smooth, translucent Base for many compound sauces

TOMATO BASE, FLAVORING LIQUID & MIREPOIX • • • 17 Not as many derivatives as the other leading sauces Often used as flavoring component to stews and braises Rich flavor without bitterness / acidity (SAUTÉ ONIONS & GARLIC) Opaque, not overly sweet (CARROTS) Slightly coarser texture than most sauces (TOMATOES)

HOLLANDAISE BUTTER, EGG YOLKS, REDUCTION OR LEMON JUICE, THICKENED BY EMULSIFICATION • • 18 Short holding time, temperature sensitive Cannot be reheated Take care in cooking yolks, they will break Dominant buttery flavor and aroma Should have a luster but not be oily Opaque with smooth texture Light consistency that is pourable

HOLLANDAISE WILL BREAK IF: • • Eggs get too hot (OVERCOOKED) Butter is too warm Butter is added too fast to the egg mixture Sauce gets too cold IF BROKEN, SAUCE MAY BE FIXED • Start with 2 egg yolks • Whisk over water bath until ribbon stage is reached • Add the broken hollandaise to the whisked egg yolks and reform emulsion 19

Compound Sauces • Also called derivative, or small sauces, these are the children of the mother sauces. • They are produced by adding accessory and/or auxiliary elements to the mother sauce 20

Sauce Building Techniques • Determine viscosity • Temper roux • Bring to boil, depouillage (to skim the fat from the top of a sauce), reduce to simmer • Add accessory elements • Simmer until desired quality points are achieved • Strain • Add auxiliary elements and/or final liaison • Season 21

Compound Sauces: Derived from mother / leading sauces with accessory or auxiliary elements added. • ACCESSORY: Element placed in a sauce so as to extract juices and flavor and is then removed by passing the sauce through a strainer. 22 • AUXILIARY: Element is a garnish added to a sauce after it is strained and is a reminder of the origin of the flavor within the dish.

Béchamel Compound Sauces • Cream: Heavy cream • Mornay: Grated parmesan and gruyer cheese • Soubisé: Onion puree and heavy cream • Nantua: Shrimp butter and cream • Raifort: White wine, horseradish and heavy cream 23

Espagnole/Demi-Glace Compound Sauces • Bordelaise: red wine, poached bone marrow • Robert: minced onion, white wine, mustard • Chasseur: shallots, white wine, tomatoes and mushrooms • Diable: shallots, white wine, peppercorns • Madeira: Madeira wine and butter • Bigarade: OJ, vinegar, brandy, Grand Marnier • Forestière: Mushroom essence 24

Tomato Compound Sauces • Portuguese: Onions, tomato concassée, & garlic • Spanish: Diced green pepper and sliced mushrooms • Bolognaise: Ground meat • Creole: Onions, celery, green peppers, & hot sauce 25

Hollandaise Compound Sauces • • • 26 Maltaise: juice of blood oranges Mousseline: whipped heavy cream Royal Glacáge: mousseline with Velouté Béarnaise: tarragon and parsley Choron: béarnaise with tomato Foyot: béarnaise with meat glaze Paloise: mint Rachel: meat glace Grimrod: Saffron

Velouté Compound Sauces • Supreme: heavy cream • Forestière: mushrooms • Allemande: veal Velouté with final liaison of egg and cream • Poulette: Allemande with mushroom essence, lemon and parsley • Bercy: Shallots, white wine, parsley 27

Independent Sauces • These do not use other sauces or a stock as a base. • Often spicy, they include both warm and cold preparations. • Examples of WARM: apple sauce; raisin sauce • Examples of COLD: cranberry; Cumberland, chutney, salsa, relish, cocktail 28

Independent Sauces • Salsa- Raw, diced fruits/vegetables, served with grilled or highly flavored foods. • Relish- Similar to salsa but ingredients are generally pickled in a brine or vinegar. • Chutney- Fruits/vegetables with a sweet and sour component. Most cooked, some raw. • Pesto- “Pounded” Most often with basil (parsley or cilantro) oil, garlic, pine nuts and cheese. • Fruit Sauces- Popular in England US. Accompaniment to roasts / pate. – IE: Cumberland, Mint, Apple, Cranberry 29

Soups Four Categories • Clear • Broth & Consommé • Thin • Thick • Puree, Cream & Velouté • Specialty • Bisques, Chowders, international & Cold 30

Clear Soups • Broth - Liquid result from simmering nourishing element with vegetables and aromatics. Very flavorful. • Consommé - Clarified and fortified soup made from broth or stock with no fat and concentrated taste. 31

Consommé MOP • Clearmeat- lean ground meat, egg whites, mirepoix, tomato, and seasonings. Combine in bowl. • Add clearmeat to cold stock and stir. • Cook over moderate heat; stir often until raft forms, approximately 110*F. • When raft forms stop stirring; reduce heat; simmer gently for 1½ to 2 hours. • Carefully strain consommé through a cheesecloth lined chinois mousseline. 32

Thin Soup • Thin soups use water, stock, or milk as their liquid and include meats, pasta or grains for texture. • Ingredients should complement one another and be visually attractive. – Add when appropriate – Cook grain/pasta separately. 33

Thin Soup Preparation • Sauté, sweat or simmer the solid flavoring elements. • Add broth or stock and seasonings. • Continue to simmer until the desired flavor is achieved. • Dépouillage & Adjust seasonings. • Add in garnish. 34

Thick Soups • Vegetable puree - – Vegetables, legumes, or rice thickeners • Cream - – Singer method (sprinkle flour over the vegetables and fats after they have softened to create a roux) – Addition of cream/milk • Velouté 35 – Sauce which is thinned, garnished,

Puree Soup • Puree – Finely chopped/mashed ingredients • Used as a thickener – Usually done toward the end of cooking – Distinct impact on texture (matte) – Sometimes ½ of the garnish is not pureed for desired texture • Soup often finished with cream 36

Cream Soup • Any soup with the addition of cream or milk • Variations – Velouté finished with heavy cream. – Béchamel based soups. – Singer method: Dust sweated vegetables with flour. Generally finished with heavy cream at end. 37

Specialty Soups Special ingredients or techniques that may reflect regional cuisine. • Bisque- Thick soups usually made from shellfish. • Chowder- Typically contain potatoes, pork or bacon fat, and often shellfish, fish or vegetables. • International- Foreign origin. Examples: Borscht, Miso, Gazpacho, Bouillabaisse. • Cold- May be cooked or uncooked. Vichyssoise is a cold cooked example and Gazpacho or Fruit soup are uncooked examples. 38

Recipes • • Tomato Sauce Bechamel Sauce Mornay Sauce Veloute Sauce Supreme Mango & Roasted Corn Salsa Cream of Chicken Princesse Soup Cream of Carrot Soup For complete recipes, please visit recipes. jwu. edu 39

Student Activities • Study Skills/Group Activities: – Create flashcards with each of the grand sauces or derivative sauces on one side and the list of ingredients on the other. – Make a flowchart of the steps involved in making various sauces. – Create a main dish with an accompanying sauce for a specific event. Create the recipes and then describe why you chose that specific pairing. 40