Would you like sauce with that Sauces Why

Would you like sauce with that?

Sauces Why do we use a sauce? n n n Moistness Flavor Richness Appearance (color and shine) Interest and appetite appeal

The structure of a sauce Liquid A thickening agent Additional seasonings and flavors

Liquid White stock n veloute´ Brown stock n espagnole (ess pahn yohl) Milk n béchamel Tomato plus stock n tomato sauce Clarified butter

Thickening Agents The sauce should be thick enough to cling to the food Do not want it runny in most cases Should not be heavy or pasty

Thickening Agents Roux is a mixture of equal parts flour (starch) and fat (usually butter). n They are stirred constantly over heat to form either a white, blonde, or brown roux.

How Starches Work Starches thicken by gelatinization The starch granules absorb liquid and swell to many times there original size Granules must be separated or lumps will form (outer granules will gelatinize trapping inner granules in a lump) Two ways n n mixing the starch with a fat Dissolving in a cold liquid

Other Flavorings The base of flavor is the liquid Adding specified flavors to leading sauces make small sauces

Emulsification Done with egg yolks A uniform mixture of two unmixable liquids In the case of hollandaise, eggs and butter n The two stay mixed and thick because the butter is beaten into tiny droplets and the egg yolks hold them apart

Reduction Slowly simmering away the liquid leaving a bold intense flavor

Classification of Hot Sauces The five mother sauces n Espagnole Brown stock plus brown roux n Béchamel Milk and white roux n Veloute White stock plus white or blonde roux n Tomato plus stock (roux may be optional) n Hollandaise Butter plus eggs

Sauces Liquid + thickening agent n leading sauce Leading Sauce + additional flavorings n Derivative (small) sauce

Derivative (small) sauces From brown stock to jus lié or espagnole n n n Demiglaze Bordelaise (marrow) Chasseur (mushrooms and tomato) Robert (white wine, lemon juice and mustard) Marchand de vin (red wine and shallots)

Derivative (small) sauces From béchamel n Cream sauce (heavy cream, nutmeg) n Mornay (Gruyére or other Swiss cheese) n Cheddar sauce (cheddar cheese) n Alfredo sauce (Parmesan cheese, garlic and pepper) n Nantua (crayfish or shrimp butter and heavy cream)

Derivative (small) sauces From velouté (velvet) sauce n n n Supreme (with heavy cream) Allemande (supreme and liaison) Aurora (supreme and tomato)

Derivative (small) sauces From hollandaise /bernaise n n n Maltaise (blood oranges) Mousseline (unsweetened whipped cream) Choron (béarnaise with tomato)

Choosing and using a hot sauce One that will compliment the food n n Supreme for a chicken breast Wine for fish One that will create interesting contrast n Bérnaise with grilled steak

Standards and qualities for sauces Consistency and body n n Smooth no lumps Not too thick should cling to food Flavor n n Distinctive but well balanced No starchy taste Appearance n n Smooth with good shine Good color for type