2. Mother Sauces

3. Review of Sauce Basics What are the two components of a roux?
What is the ratio of the two components for a roux?
What is the ratio of roux to liquid for standard thickening (nappe)
Explain the characteristics of the 4 types of roux
How is a buerre manie different then a roux?
What are the two components of a slurry?
What is the ratio of the two components for a slurry?
What temperature should the water for a slurry start at?
When thickening a sauce by reduction, what part of the sauce is being reduced down.
Explain the process for using egg yolks as a thickener

4. Sauces in Escoffier’s world
“Warm sauces are of two kinds: leading sauces, also called “mother sauces”, and the small sauces, which are usually derived from the first-named, and are generally only modified forms.”
Auguste Escoffier

5. Mother Sauces

7. Sauce Derivatives

8. Sauce Derivatives
Making a Demi Glace

9. Sauce Derivatives

10. Sauce Derivatives

11. Sauce Derivatives
Hollandaise Sauce
Bearnaise Sauce

12. A Word on Clarified Butter
Butter has three parts: Water, milk solids, and butterfat.
Clarifying removes water and milk fat (milk fat is what burns).
Clarified butter has a higher smoke point.
Ghee is clarified butter where milk solids where browned before being used

13. Seasoning to TASTE
T = taste the product A = analyze flavors S = Add salt and/or pepper to bring out flavors T = Taste again E = Evaluate effectiveness of seasoning. May need to repeat process. Remember: Use salt to enhance not to “create” flavor

14. Fresh Herbs and Dried Herbs
Fresh Herbs Fresh herbs can be used in the cooking process and/or as a garnish. Fresh herbs should always be cut with a sharp knife to avoid breaking and bruising. Fresh herbs should generally be used or added towards the end of the cooking process. Dried Herbs Dried herbs can be effectively used to season and flavor foods as well as fresh herbs. When substituting dried herbs for fresh generally use half as much dried herb. Dried herbs are better suited to be added at the beginning of the cooking process, and usually not recommended to be added as a garnish or at the end of the cooking process. Gently rubbing dried herbs between your fingers will assist in releasing the essence or oils that give off flavor.