Culinary: Sauce

Sauce Definition: Hot or cold seasoned liquid either served with, or cooked in, a dish Comes from a French word that means a relish to make food more appetizing. Complement food, not disguise it

Functions of a Sauce Moisturize Flavor Enrich Bind Enhance appearance Provoke interest Appeal to appetite Discuss the importance of the sauce as an enhancer. Adding a great sauce to a mediocre dish will only down grade the sauce.

Warm Sauce Categories Mother sauces- basis for most other sauces Béchamel (bay-shah-mell) Velouté (veh-loo-tay) Espagnole (ess-spah-nyol) Tomato Hollandaise (emulsion) These are the bases and used with other ingredients and sauces to create derivatives Example a demi-glaze is made by combining equal parts espagnole sauce and veal stock

Cold Sauce Categories Emulsion Mayonnaise French Other Salad dressing Dessert sauce Classic

Sauce Components Liquid/Semi-liquid base Thickening agent Flavoring and seasoning

Sauce Thickening Agents Roux 50% fat and 50% flour White for béchamel short cook time Blond for velouté cooked longer until flour turns golden Brown for espagnole cooked the longest until turns brown Egg Yolk Liaison Other starches: cornstarch, arrowroot A sauce must be thick enough to cling lightly to the food. If it is not, it will simply run off the food and form a puddle in the plate. The sauce should not be heavy or pasty. Starches are the most commonly used thickening agents in the kitchen. Roux is the primary thickening compound of the Mother sauces. Bread or all-purpose flour are recommended because of their higher gluten content. The increased gluten content gives the flour greater binding ability. Roux should be cooked slowly for a relatively long period of time, until the taste, humidity, and acidity of the raw flour has disappeared. Using a Basic Liaison (mixture of egg yolk and heavy cream) Whisk together the egg yolks and cream in a bowl. The normal proportions are 6 egg yolks per cup of heavy cream. Temper the liaison by very slowly add a little of the hot sauce to the liaison, whisking constantly. Remove sauce pot from the heat and gradually stir in the tempered liaison, stirring well. Return the sauce to low heat to warm it gently, Be careful not to go over 180oF or it will curdle. It should never come to a boil. Hold for service at 140oF- 180oF . Cornstarch dissolve in water an add to the boiling liquid base of the sauce. Provides thickening and does cloud the sauce as flour does. The cornstarch thickened sauce has a less rich body than a floured thickened sauce. As the sauce cools it becomes increasingly thicker, it becomes cloudy and the cornstarch releases its liquid. Arrowroot is the best starch for shine and transparency in a sauce. It is used in the same manner as cornstarch. A sauce thickened with arrowroot is the same thickness hot or cold and it does not release its liquid when cold.

Mother Sauces Take a long time to prepare Stable, and can be reheated Are the foundation for a number of other sauce dishes Béchamel (white): cream, Cheddar, and mornay Velouté: allemande, supreme, and Normandy Tomato: Spanish, milanaise, and creole Espagnole: mushroom, marchand de vin, and chasseur

Béchamel Sauce Milk White roux Onion piqué spiked with clove and bay leaf Nutmeg, salt, and pepper Quality: smooth, creamy texture; thickness of heavy cream; white color; full flavor of base Discuss recipe #90 - Recipe Compendium

Velouté Sauce Poultry, veal, or fish stock Blond roux Salt and pepper Quality: smooth, creamy texture; thickness of heavy cream; pale blond color; full flavor of base Discussion Recipe #92 - Recipe Compendium

Espagnole Sauce Espagnole Brown veal or beef stock Brown roux Seasonings Demi-glace 50% espagnole 50% brown stock Reduced by 50% Discuss Recipe #94 - Recipe Compendium Discuss Recipe #95 - Recipe Compendium

Tomato Sauce Tomato White stock Mirepoix and seasoning Blond roux Quality: smooth, creamy texture; thickness of heavy cream; red color; full flavor of base Discuss Recipe #93 - Recipe Compendium

Emulsions Definition Bringing dissimilar ingredients together Emulsifier Something that assists in forming an emulsion Egg yolk (lecithin) Particles (dry mustard, pepper, salt) Acid (vinegar, wine) Thick liquid (corn syrup, puréed fruit) An emulsion is defined by combining two liquids that will maintain their distinct characteristics after being mixed. When talking about emulsions as applicable in a kitchen, the term emulsion refers to combining fat and water.

Hollandaise Sauce Egg yolk Clarified butter Cold water White vinegar Lemon juice Cayenne pepper Salt Discuss Recipe #96 - Recipe Compedium

Mayonnaise Sauce Egg yolk Oil, canola Sugar Salt Dry mustard Vinegar Discuss Recipe #97 - Recipe Compendium

Dressings Basic Vinegar White pepper Dry mustard Salt Oil, canola Basic French Yield: 1 qt Ingredient Quantity Vinegar, cider or wine 8 oz White pepper 1 1/2 tsp Dry mustard 1 ts Salt 1 T Oil, canola 24 oz Method of Preparation Place measured vinegar in stainless steel mixing bowl of appropriate size. Add salt pepper, and dry mustard, whisking to dissolve them. Add the oil, whisking rapidly. Re-whisk just prior to service.

French Dressing Emulsified Eggs, whole Dry mustard Paprika White pepper Salt Oil, canola Vinegar Practice Assign each student teams one of the following sauces to prepare Bechamel (Recipe on Slide - Provide to Student) Tomato (Recipe on Slide - Provide to Student) Demi-Glace (Recipe on Slide - Provide to Student) Velouté (Recipe on Slide - Provide to Student) Hollandaise (Recipe on Slide - Provide to Student) Mayonnaise (Recipe on Slide - Provide to Student)