Soup and Sauce Basics Session Four Sauce Overview Mother Sauces Overview & Béchamel and Veloute

Soup and Sauce BasicsSession Four Sauce Overview Today’s Agenda ► Definitions ► Purpose and Types ► Recipe Research  Student Presentations ► Culinary Lab Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Definition - Sauce  A liquid [mostly] seasoning used to flavor, coat, garnish or enhance food Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Béchamel Veloute & ► Allemande ► Béchamel ► Espagnole ► Veloute Carème's Grande Sauces

Soup and Sauce BasicsSession Four Sauce Overview Escoffier’s Mother Sauces ► Hollandaise ► Tomatee ► Veloute ► Espagnole ► Béchamel Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Derivatives (small sauces) ► Made from additional flavoring and or cooking of a mother sauce Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Alternatives ► Made by changing the ingredients in a mother sauce but still applying the same techniques of cookery ► i.e. where Mornay is a derivative of Béchamel – Mayonnaise is an alternate form of Hollandaise Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Modern System ► Integral sauces and Pan Sauces  Sauce where the cooking of the item it is to be served with is essential to the creation of the sauce  Examples: ► Thanksgiving Gravy, Steak Diane, Coq au Vin ► Essence, Reduction, Coulis, Etc. Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Function of a Sauce ► Moistness ► Flavor ► Richness ► Appearance ► Interests and Appetite Appeal Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Building a Great Sauce ► Required:  Great Stock Production  Appropriate Thickening Agent  Combining the two and “Cleaning” the sauce through depouillage Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Physical Properties 1. Viscosity 2. Texture 3. Color 4. Luster 5. Opacity Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Issues of Transparency Opaque (protein in thickener) Allows no light or imagery to show through Translucent (some protein or dirty starch) Allows light to pass, yet it is diffused so little to no imagery can be clearly seen Transparent (pure starch) Allows light and imagery through Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Characteristics of a Sauce ► Texture ► Flavor ► Compliment or Coherence ► Consistency ► Color Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Components of a Sauce Béchamel Veloute &Liquids:Thickeners: Flavoring Agents: Garniture:

Soup and Sauce BasicsSession Four Sauce Overview Béchamel the master recipe Béchamel Veloute & Liquids: MILK Thickeners: WHITE ROUX Flavoring Agents: ONION PIQUET Garniture:NUTMEG Onion Piquet: half of a white onion studded with cloves and a bay leaf

Soup and Sauce BasicsSession Four Sauce Overview Techniques 1. bring milk to a simmer with onion piquet 2. add cold roux 3. return to a simmer 4. depouillage 5. strain 6. mount? Béchamel the master recipe Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Veloute the master recipe Béchamel Veloute & Liquids: WHITE STOCK Thickeners: WHITE ROUX Flavoring Agents: MIRE POIX (optional) Garniture:NONE

Soup and Sauce BasicsSession Four Sauce Overview Veloute the master recipe Techniques 1. bring stock to a simmer with sweated mire poix if applicable 2. add cold roux 3. return to a simmer 4. depouillage 5. strain 6. mount? Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Today’s Lab ► Please take 10 minutes to research and review your assigned recipes ► Be prepared to discuss the keys to success for your sauces at the start of Lab ► Each Group will be provided appropriate starch, veg or protein to serve their sauce. Béchamel Veloute &

Soup and Sauce BasicsSession Four Sauce Overview Homework ► Read information concerning Espagnole and Tomato Sauces ► Take the next Quiz: Béchamel Veloute &