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© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.

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Presentation on theme: "© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter."— Presentation transcript:

1 © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 6 Stocks, Sauces, and Soups

2 Grand Sauces  Sauces add flavor, moisture, and visual appeal to another dish.  A saucier is a cook who specializes in making sauces.  There are five classical grand sauces that are the basis for most other sauces:  Béchamel: Made from milk and white roux  Velouté: Made from veal, chicken, or fish stock and a white or blond roux  Brown or Espagnole sauce: Made from brown stock and brown roux  Tomato sauce: Made from a stock and tomatoes  Hollandaise: This is an emulsion made from eggs, butter, and lemon. 2 A sauce is a liquid or semisolid product that is used in preparing other foods. 6.2 Chapter 6 | Stocks, Sauces, and Soups

3 Mother Sauces  White (Béchamel) sauce  White sauce made from milk thickened with a white roux, flavored with onion, bay leaf, & nutmeg  Quality: Smooth, creamy texture; thickness of heavy cream; white color; full flavor base  Derivative sauces: Cheddar sauce Crème sauce Soubise Mornay Mother sauce is a base sauce in which other sauces can easily be made. Derivative sauce is a sauce made from a mother sauce. 3

4 Mother Sauces  Velouté  White sauce made by thickening a white stock with a blond roux.  Quality: Smooth, creamy texture; thickness of heavy cream; pale blond color; full flavor base  Derivates: Allemande –Addition of mushrooms, lemon juice, egg yolks, & butter Suprême –Addition of cream & butter Normandy –Addition of fish stock, egg yolk, butter, & heavy cream 4

5 Mother Sauce  Brown Sauce  Espagnole Made by slowly reducing brown stock, small amount of tomato product, & a brown roux  Demi-Glace Made by reducing espagnole sauce to a nappe’ consistency –50% espagnole, 50% brown stock; reduced by 50% Another version is jus lie’ (reduced brown stock thickened with cornstarch or arrowroot)  Derivatives: Bordelaise Charcutière Chasseur Madère Bercy 5

6 Mother Sauce  Tomato  Made from cooked (pureed) tomatoes, white stock, and can have blond roux, & mirepoix  Derivates: Paprika & cream Pureed garlic Fresh herbs Sweet red peppers & chilies 6

7 Mother Sauce  Hollandaise  Hot emulsified sauce that combines egg yolks & warm clarified butter with white vinegar, lemon juice, cayenne pepper, & salt  Must be prepared with extreme care  Derivates: Béarnaise –Vinegar, shallots, parsley, tarragon Chantilly –Unsweetened whipped cream Choron –Cooked, diced tomatoes or tomato puree Maltaise –Blood orange juice & zest 7

8 Basic Ingredients in Sauces  Roux is a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening.  Beurre manié is a thickener made of equal parts flour and soft, whole butter.  A slurry, cornstarch mixed with a cold liquid, can be used instead of roux.  A liaison is a mixture of egg yolks and heavy cream, often used to finish some sauces. 8 Sauces need a liquid component. A key ingredient in sauce is the thickener, which adds richness and body. 6.2 Chapter 6 | Stocks, Sauces, and Soups

9 Thickening Agents  Roux  50% fat; 50% flour that is cooked  White for béchamel  Blond for velouté  Brown for espagnole  Slurry  Uses cornstarch or arrowroot starch to thicken sauce  Beurre Manié  50% fat; 50% flour that is uncooked Sauces are thicken to nappé consistency. Nappé means that the sauce is thick enough to coat the back of a spoon 9

10 Preparing Different Kinds of Sauces  Compound butter is a mixture of raw butter and various flavoring ingredients, such as herbs, nuts, citrus zest, shallots, ginger, and vegetables.  Coulis is a thick puréed sauce.  Salsa is a cold mixture of fresh herbs, spices, fruits, and/ or vegetables. It can be used as a sauce for meat, poultry, fish, or shellfish.  Jus-lié is a sauce made from the juices from cooked meat and brown stock.  The easiest way to strain sauce is the wringing method. In this method, place a clean cheesecloth over a bowl, and pour the sauce through the cheesecloth into the bowl Chapter 6 | Stocks, Sauces, and Soups

11 Other Sauces  Butter Sauces  Beurre blanc Made as an emulsion containing white wine, vinegar, minced or chopped shallots, unsalted butter, heavy cream (or water), and seasonings  Beurre noisette Means “brown butter”; finished with lemon juice  Relish  Coarsely chopped vegetables & fruits marinated in vinegar  Chutney  Related to relishes but uses different spices; ranges from mild to spicy hot 11

12 Section 6.2 Summary  There are five classical grand sauces that are the basis for most other sauces. These are béchamel, velouté, brown or espagnole sauce, tomato sauce, and hollandaise.  Thickeners, such as roux, beurre manié, slurry, and liaison, add richness and body to sauces.  There are other sauces that are not classified as grand sauces or as derivatives of grand sauces. These include compound butters, salsa, and coulis. In addition, some sauces are made with the natural juices from meat, such as jus-lié or au jus.  You should match sauces to the type of food you are serving. Consider factors such as the main ingredient of the dish and how the flavors will complement each other Chapter 6 | Stocks, Sauces, and Soups


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