1. Sauces & Gravies Food Service

2. Sauces & Gravies A sauce or gravy is a rich flavored, thickened liquid used to complement another food item. Sauces and gravies enhance the flavor, moistness, and appearance of meats, vegetables, fish, poultry, and desserts. The main difference between sauces and gravies is the flavor. A sauce does not always possess the same flavor as the food item it accompanies. Gravies possess the flavor of the meat with which they are served. The base of a gravy is the meat drippings acquired while roasting the meat. The sauce or gravy selected should flow over the food item and provide a thin coating that enhances the food item rather than a heavy mass that disguises the food item. In addition, the sauce or gravy should not overpower the flavor of the food item with which it is served. The use of sauces has declined slightly because of the time and cost involved in preparation. However, sauces offer variety in a menu and contribute to the reputation of the food service establishment.

3. Sauces Sauces are usually classified as warm sauces, cold sauces, and dessert or sweet sauces. Warm sauces consist of leading sauces and small sauces. Small sauces are variations of the leading sauces. Cold sauces are served cold with both hot and cold foods. Dessert or Sweet sauces contain a high percentage of sugar and are usually served with dessert items. Butter sauces, although used frequently in commercial kitchens, are not considered a major sauce category because they are easy to prepare. Some sauces cannot be placed in a specific category. Sauces such as mint sauce and oriental sweet and sour sauce are listed as miscellaneous in the recipes.

4. Warm Sauces Warm sauces (also known as leading sauces and small sauces) are the most popular and numerous of the three major sauce categories. Warm sauces can be served with all foods. Leading Sauces (also known as mother sauces) by the famous French Chef Escoffier, are of great importance because they are the basis for all other sauces.  Brown or Espagnole Sauce  Cream or Béchamel Sauce  Velouté or Fricassee Sauce  Hollandaise Sauce  Tomato Sauces

5. Warm Sauces Preparing small sauces from leading sauce is done by changing ingredient amounts or adding certain ingredients. Adding chopped hard boiled eggs to béchamel or cream sauces yields egg sauce. Adding sautéed onions to brown sauce creates onion sauce. Most warm sauces are made from stock, which is the basis of many preparations in the commercial kitchen. The quality of the stock used determines the quality of the sauce. Chicken stock is made from chicken bones. Beef stock sometimes known as white stock, is made from beef bones. Brown stock is made from beef, veal, or pork bones. Fish stock, also known as fumet, is made from fish bones and trimmings.

6. Warm Sauce Characteristics The sauce has a slight sheen. The consistency is flowing, smooth, and lump free. The taste is velvety. The flavor is delicate. The starch is completely cooked. Brown sauces are a rich brown. Velouté sauces are a creamy color.

7. Warm Sauces The thickening agent used in the preparation of warm sauces depends on the sauce and the preference of the cook or chef. In most cases, a roux, whitewash, or cornstarch is used. A roux is considered the best thickening agent because it holds up better under constant heat without breaking back into a liquid.

8. Roux A roux may be a plain roux or a French roux. The difference between the two is in the shortening used. A plain roux is made by blending equal portions by weight of flour and fat. Fats such as shortening, margarine, oil, or rendered animal fat may be used. A French roux is made in the same manner, but butter is used instead of fat, which produces a richer roux. Roux must always be properly cooked to eliminate the raw flour taste. The amount of cooking time required depends on its intended use. A roux to be used for a white or light sauce is cooked only slightly. A roux to be used in a brown sauce is cooked until it becomes slightly brown. When using a roux as a thickening agent, always add the hot stock to the roux, stirring constantly to eliminate lumps and to take full advantage of the thickening powers of the roux.

9. Whitewash A whitewash is a mixture of equal amounts of cornstarch and flour diluted in water. It is poured slowly and stirred into the boiling preparation to be thickened, such as stews, stocks, and fricassees. The amount of thickening used depends on the thickness desired and the amount to be thickened.

10. Cornstarch Cornstarch is mixed with cold water or stock and poured into the boiling preparation in the same manner as whitewash, stirring constantly while pouring. Cornstarch not only thickens, but also provides a glossy semi clear finish to a product. It is used extensively in thickening sweet sauces. The amount to use depends upon the same conditions required for whitewash.

11. Cold Sauces Cold Sauces are blended from many different foods, the most popular being mayonnaise. Cold sauces can be served with both hot and cold foods. They are sometimes known as dressings since they function as a dressing rather than a sauce when served with foods such as salads. Consequently, mayonnaise is classified as a dressing rather than a cold sauce. The difference between the terms sauce and dressing is minimal. Sauce usually refers to thickened liquids that enhance the flavor of meats and vegetables. Dressing usually refers to thickened liquids that enhance the flavor of salads. In addition, sauces are usually prepared using a rich stock base. Dressings are usually prepared using a salad oil base.

12. Butter Sauces Butter sauces are generally simple to prepare. Most butter sauces are prepared by melting butter in a saucepan and adding other ingredients for flavor, or by placing the butter in a saucepan and heating it until it becomes a medium brown color before the flavoring ingredients are added. Butter sauce increases the flavor, moistness and appearance of the preparation.

13. Dessert or Sweet Sauces Dessert or sweet sauces are usually made from fruit or fruit juice, milk, and/or cream. These sauces contain a high percentage of sugar. Dessert or sweet sauces are commonly served with meats such as ham or duck, breakfast items such as French toast or pancakes, or various desserts. These sauces possess a high sheen since they are usually thickened with high-gloss starches or caramelized sugar. The consistency of dessert or sweet sauces varies from very fluid to very thick. The variation in consistency depends on how the sauce is to be served, the item the sauce is served with, and the thickener used. Dessert or sweet sauces can be served with hot or cold food.

14. Sauce Preparation Techniques Preparation Technique SpicesThe spice should never overpower the other ingredients used, except in preparations that require a dominating flavor like curries. If using whole spices always remove the spice from the sauce when the flavor is obtained. Spices such as dry mustard, paprika, and curry should be worked into the roux or dissolved in a liquid. Onions The flavor should not hinder the delicate flavor of the sauce. A milder onion flavor can be obtained by using leeks or chives. Whipped or Sour Cream Fold the cream into the sauce to retain as many air cells to produce a smoother, lighter, and fluffier sauce. WineAdd wine at the end of the cooking period just as it is removed from the heat. Some recipes add it earlier to reduce and concentrate the flavor. Wine contains a lot of acid therefore breaks down starch, adding an additional thickening agent may be needed. Browning or Glazing Before a sauce browns, unsweetened whipped cream is folded in or Parmesan cheese is sifted into the sauce. After the sauce is placed over the surface of the item, it is browned under a broiler and served. Caramelized SugarSupplies a slightly sweet taste and high sheen. Use a thick bottom pot to caramelize sugar. Place sugar in the pot and heat until it turns a medium brown color. Do not overcook, as it will produce black jack, which is used to color gravies, stews, and sauces. After the sugar has been browned, add the liquid while stirring rapidly. LiaisonA blend of egg yolks and cream is added at the end of the cooking period to increase the flavor and richness of the sauce.

15. Holding & Serving Sauces When holding a sauce for service, dot the sauce with pieces of butter or margarine to prevent a crust from forming If a crust forms, it will cause lumps when the sauce is stirred and the crust is broken. After the sauce is finished and placed in a bain-marie or steam table pan, spot pieces of butter or margarine on the surface of the hot sauce. As the butter or margarine melts, spread it over the surface using the bottom of a ladle. When serving a sauce, use a 2 oz. or 4 oz. ladle. The serving amount may vary depending on the need. The sauce is served with the food item for maximum eye appeal. If the item has an attractive appearance, such as a sautéed or fried item, place it on top of the sauce. If the item is not attractive, such as boiled beef or braised stuffed cabbage, place the sauce over the item.

16. Gravies Gravies are sauces that have the same flavor as the meat they accompany when served. Gravies are usually prepared from the drippings and juices of roasting meats. The flavor and volume of the drippings and juices can be increase by supplementing with a brown sauce. The brown sauce is prepared by browning and boiling bones of the animal that is being roasted. Adding brown sauce is necessary in order to prepare enough gravy for the amount of meat to be served. Meat drippings and juices will evaporate during the roasting period. Brown sauce also enhances gravies of meats such as pork and veal, which have a very delicate flavor. The best thickening agent to use in gravy preparation is roux. Salt and pepper are the main seasoning ingredients because they enhance natural flavors. Some gravies may be improved using spices and herbs, but only in moderation. A hint of clove improves pork flavor, and the herb marjoram enhances lamb gravy.