1. Culinary: Sauce

2. 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

3. 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.

4. 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

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

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

7. 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.

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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.

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

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

16. 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 /2 tsp
Dry mustard 1 ts
Salt 1 T
Oil, canola 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.

17. 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)