© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 15: Sauces Sauces are the greatest test of a chef’s skill

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Purpose of a Sauce Adds a counterpoint Introduces textural and visual appeal Introduces complimentary flavors Adds moisture or palatability Adds flavor and improves texture Generally speaking, it adds a comfort and a luxury to a dish that consumers do not have the expertise to duplicate at home

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. The Grand Sauces Classic system based on French culinary standards Usually prepared in a significant amount Custom finished to fit a dish Somewhat changed today to meet current trends Some replaced by reductions, salsas, coulis, purée, chutney, essences

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Brown Sauce and Derivatives Espagnol, addition of tomato product Demi glaçe, reduced brown stock and sauce 1:1 Jus lié, brown stock thickened with pure starch slurry Pan sauces, pans deglazed and sauce added

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Construction of Brown Sauce Brown the bones or the meat trim Add the tomato and cook till rust colored Add the brown stock to the bones, simmer 2–4 hours Strain the liquid and finish, thickener may be added now Evaluate the quality Finishing is done in four basic ways 1. reductions 2. garnishes 3. fortified wines 4. monté au buerre

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. White Sauces Includes béchamel and velouté Produced by thickening a liquid with a roux Classic velouté starts with white stock and blond roux, simmered A béchamel, formerly made with velouté and cream and aromatics, is now made with white roux and milk It is still flavored with aromatics

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Roux Amounts and Types To thicken 1 gallon (3.75 liters) you will need 10 to 12 ounces (285–340 g) of roux for a light consistency, for soups For medium, you will need 12–14 ounces (340– 400 g) for most sauces For heavy, you will need 16–18 oz ( g), this sauce is used mostly for binders, fillings, stuffing or baked pasta dishes These amounts are best committed to memory to avoid constantly looking for a recipe and a calculator

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Making a White Sauce Sweat the appropriate aromatics in fat Add the flour Let cool slightly Add the liquid a little at a time, incorporating completely each time Add the sachet Bring to a simmer, stirring frequently to avoid scorching; add additional seasonings; simmer 30 minutes to 1 hour Skim and cook till done Strain, evaluate, cool, and reserve for service or for a derivative sauce Should be held at 165°F (63°C)

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Tomato Sauce Several methods for construction Cooking times range from 10 minutes to several hours Any flavored fat or olive oil may be used according to recipe specifications Browned or blanched bones may be added Some sauces are puréed or left chunky

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Preparation, Tools, and Ingredients Heavy-gauge pot of nonreactive metal Food mill or blender Firm fresh tomatoes or high-quality canned tomatoes, drained and liquid reserved for other applications Tomato paste for added richness Flavoring ingredients such as mirepoix, wine, stock, meat, sausages, anything you feel is appropriate that does not deviate from the standard

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Procedure Sweat the vegetables in the desired fat or oil Add the tomatoes and stock (if called for) and any other ingredients Simmer and correct the seasoning, stir to prevent scorching Purée, if desired Finish by evaluating the quality and make adjustments Cool or reserve for service

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Hollandaise (Emulsion Sauce) This is a sauce that combines two insoluble ingredients: clarified butter and an acid reduction with egg yolks Egg yolks are an emulsifying agent and a natural leavening agent Variations of the sauce are choron, béarnaise, maltaise, mousseline

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Preparation, Tools, and Ingredients Absolutely clean tools and preparation area A double boiler Whisk, ladle, spoons Ingredients Strainer, container for warm sauce Melted whole or clarified butter (warm) Yolks Reduction Flavor enhancers and seasonings

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Preparation The general ration of hollandaise is 1 egg yolk for every 2–3 ounces of butter Some chefs use less butter As recipe increases, less yolks are needed Start with a reduction in the double boiler Add the egg yolks and beat, cooking to a ribbon stage (145°F/63°C) or sunshine yellow Add the warm butter, a little at a time, whisking completely each time you add it

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Preparation (continued) Correct the seasoning after all the butter is added and hold no more than 2 hours for service It is recommended to start a new sauce about the time the 1 /12 hours are up, no matter how much you have left Repair a broken sauce by adding another cooked or peaked yolk or a small amount of cold water whisked in This is a potentially dangerous product; discard remaining sauce after 2 hours

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Buerre Blanc Integral part of a shallow poaching process The liquid remaining from the poaching process, a natural reduction from the main ingredient flavor, is mounted with soft butter cubes This causes a temporary emulsion The quality of the butter is crucial Other ingredients in the poaching liquid can be red wine (buerre rouge), fruit juices, vinegars, minced aromatics, herbs, spices The main ingredient is plated, with the sauce mounted and served on, under, or with the poached item

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Making the Buerre Blanc Prepare the reduction after removing the item Gradually add the butter cubes Correct the seasoning Evaluate the quality

© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Matching and Serving a Sauce General rule of thumb: deep, rich sauce with strong flavored and darker products As example, brown sauce with brown meats, light sauces with lighter meats and fish Keep the sauce hot Add the sauce suitable for the dish Serve the appropriate amount, each bite should have sauce, with little left over No swamping or masking