Culinary: Sauce

Section Objectives Upon completing this section, you should be able to: Discuss and apply principles of sauce preparation

Sauce Definition: Hot or cold seasoned liquid either served with, or cooked in, a dish

Functions of a Sauce Moisturize Flavor Enrich Bind Enhance appearance Provoke interest Appeal to appetite

Warm Sauce Categories Mother sauces –Béchamel –Velouté –Demi-Glace/Espagnole –Tomato Emulsion –Hollandaise

Mother Sauces Take a long time to prepare Stable, can be reheated Foundation for other sauce dishes –Béchamel (white): cream, Cheddar, and mornay –Velouté: allemande, supreme, and Normandy –Tomato: Spanish, milanaise, and creole –Demi-glace: 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

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

Tomato Sauce Tomato White stock Mirepoix and seasoning Blond roux Quality: Smooth, creamy texture; thickness of heavy cream; red color; full flavor of base

Espagnole / Demi-Glace Sauce Espagnole –Brown veal or beef stock –Brown roux –Seasonings Demi-glace –50% espagnole –50% brown stock –Reduced by 50%

Emulsions Definition: Bringing disparate 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)

Hollandaise Sauce Egg yolk Clarified butter Cold water White vinegar Lemon juice Cayenne pepper Salt

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

Mayonnaise Sauce Egg yolk Oil, canola Sugar Salt Dry mustard Vinegar

French Dressing Emulsified –Eggs, whole –Dry mustard –Paprika –White pepper –Salt –Oil, canola –Vinegar

Dressings Basic –Vinegar –White pepper –Dry mustard –Salt –Oil, canola

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

Sauce Thickening Agents Roux –50% fat and 50% flour, cooked –White for béchamel –Blond for velouté –Brown for espagnole Buerre Manie –50% fat and 50% flour, uncooked

Sauce Thickening Agents —continued Egg Yolk –Liaison Other starches: cornstarch, arrowroot Slurry mixture of raw starch and liquid