Sauces

Early days The word “sauce” is a French word Sauce: a relish to make food more appetizing A liquid or semi-liquid food devised to make foods smell and taste better Lack of refrigeration – meat, poultry, fish, and seafood didn’t last long Sauces/gravies used to mask flavor of tainted foods

200 A.D. Romans used sauces to disguise the taste of food (doubtful freshness maybe) Sauces, often with dozens of ingredients, were used to mask the natural flavors of Roman food. Liquamen-most common, similar to a strong fish stock (anchovies main ingredient). So popular, factory produced in many Roman cities.

Mother Sauces “Grand Sauces”-Five most basic sauces every cook should master. Based on a few basic formulas. Methodology of sauce preparation developed in early 1800’s by the founding father of French “Grande cuisine,” Antonin Careme. Hundreds of sauces categorized under these Five Mother sauces.

The Five Mother Sauces Velouté Béchamel Espagnole Tomato Hollandaise

Béchamel Sauce 17 th century housewives didn’t have modern refrigeration – Wary of using milk in their recipes The rich or royalty could use milk in sauces Liquid: milk Thickener: white roux Mother of: cheese sauces, alfredo sauce, most white sauces

Roux Equal parts fat and flour, usually cooked.

Espagnole Sauce Also called “Brown” Sauce Liquid: beef stock Thickener: brown roux Mother of: demi glace, steak sauces, Chasseur

Chasseur Sauce French for “hunter” Hunter style brown sauce —Consist of mushrooms, shallots, and white wine —At times can contain tomatoes and parsley Was meant for badly shot game or tough old birds

Hollandaise Sauce From Holland Liquid: butter Thickener: egg yolks Served with vegetables, fish, eggs Pale lemon color, opaque, not appearing oily – Buttery smooth texture Mother of: Béarnaise (steak), vin blanc (fish)

Béarnaise Sauce White wine/vinegar, diced shallots, tarragon, peppercorns cooked together Added to Hollandaise sauce Tarragon gives it its distinctive taste Served with beef and some shell fish

Tomato Sauce Liquid: tomato, water Thickener: pureed tomato Mother of: Marinara, barbeque sauce, ketchup

Marinara Sauce Means “sailor” in Italian Spicy, quickly cooked pasta sauce Originates in Italy but more common in American Southern-Italian restaurants

Veloute Sauce Liquid: white stock (chicken or fish) Thickener: white or blond roux Mother of: garlic sauce, mole sauce, mushroom sauce

Mayonnaise Emulsion consisting of oil, egg, vinegar, and spices Believed to originate in 1756 in France The Duke’s personal chef is credited with inventing it – Substituted olive oil for cream and created mayonnaise

Aioli (French) “Ail” means garlic also known as the “butter of Provence” Is a garlic flavored mayonnaise Ingredients: garlic, egg yolks, oil, and seasoning. Before serving add little bit of lemon juice and water. Served as a sauce for a variety of garnishes.