Hot Sauces VRQ2 Theory Unit 707 UPK 707

Sauces Definition Purpose A liquid form of seasoning! Add to the appearance, flavour and texture of food Add to the nutritive value of the food

A Brief History of Sauces The classification of sauces as we know it today, came about after the French revolution, it also lead to the start of the restaurant trade. These became the Parent or Foundation sauces; Bechamel, Veloute, Espagnole (later to be dominated by Demi Glace) Careme was the main proponent of this ordering, later to be finished by Escoffier.

Sauces Sauces can be whatever flavour you like, as along as it complements the food it is going to be served with. It is also a way for chefs to be creative

Sauce Bases Good base stock Infused Milk/ plain milk Cooking Liquor Reduced Alcohols, Juices, Vinegars Like stocks, you should you the freshest ingredients when making a sauce, it shows in the finished product.

Named Sauces These are base sauces (Veloute/Jus/Demi Glace) with the addition of various garnishes Usually named for a place (ingredient used that is specific to a region, Sauce Perigueux - Perigord Truffles) or famous person (Sauce Victoria – Lobster Sauce with Truffles)

Basic Sauce techniques (Jus) Whenever possible, use caramelised lean trimmings of meat/poultry to reinforce the principle flavour of the stock and therefore the sauce (ie, lamb trimmings for a lamb sauce etc) If using alcohol, cook it off thoroughly to remove any raw flavours. Reduce at a steady rate, skimming all the time to remove scum and fat. Pass through muslin or a chinois to remove debris before finishing the sauce.

Quality Points Absolutely smooth Glossy and rich in flavour, distinct Never greasy Served in a reasonable allowance, approx 2 tablespoons being suitable. Coating consistency (coats the back of the spoon) Appearance will be improved by passing sauce through muslin.

Basic sauces Espagnole Brown Sauce Demi Glace Half Glaze Veloutè Sauce velvet Sauce Bechamel Thick white sauce Jus-lie Thickened gravy Jus de rotie Roast gravy Soubise Sauce thickened by its own ingredients

Methods of thickening Roux Beurre Manié Egg yolks Liaison (not allowed to go above 85°C) Arrowroot, fécule, cornflour Blood Tomato puree (small amount on reduction) Reduction (water evaporates, gelatin concentrates) Vegetable purees Emulsion

Roux and Beurre Manie 3 differing types of Roux Each one has different thickening ability Kneaded Butter, used to correct consistency of sauces and soups

Egg Yolks and Liaisons Egg Yolk has a lot of fat and protein, which will coagulate when heated, this effect thickens liquids. Liaison is a mix of yolks and double cream, gives you a bit of security when used as thickening.

Starches These are pure starches used for thickening Must be slaked before use Add to boiling liquid with stirring or will go lumpy Gluten free

Blood Like egg yolks, full of protein, that coagulates when heated. Will also coagulate when cold (clot) the addition of some vinegar will stop this Used in some very classical dishes

Kitchen Theory VRQ Level 2 Unit 707 Cold Sauces

Cold Sauces These are mainly dressings and accompaniments Vinaigrettes Mayonnaises Salsas / Purees Chutneys Jellies (can be hot) Foams (can be warm)

Butter Emulsion Sauces Beurre Blanc (Temporary emulsion) Acid reduction, or reduced stock base. Room temperature butter whisked into it off the heat. Can be stabilised with some double cream added to the reduction before the butter is whisked in. Can recover a split (too hot) sauce by whisking it into some cooled reduced double cream in a clean pan.

Beurre Fondue or Beurre Monte This is either Vegetable stock or water that has butter whisked into it in the same way as a beurre blanc It is a good base to cook delicate meat/fish/vegetables in. Good base to use for reheating vegetable garnishes for service, as the water or stock is boiled off, the butter glazes the vegetables

Butter Sauces Water ½pt Wine vinegar ½pt Finely chopped shallot 5 oz Unsalted butter 1¼ lb Lemon juice 2½ tsp

Emulsification 3 Types: Another method of thickening sauces, Mixing two or more liquid ingredients together that normally do not combine, with the aid of an emulsifying agent. 3 Types: Permanent Semi-permanent Temporary

Vinaigrettes Temporary emulsion, the layers will separate on standing Vinegar or an acidic base with oil whisked into it (1:3) and seasoning Can increase time of emulsification by addition of an emulsifier, such as mustard. Can make variations by using different flavoured oils and vinegars

Salsas and Purees Salsas means sauce in Spanish and Italian, has become to mean a combination of finely chopped raw ingredients seasoned and bound with oil and vinegar/acid component Cold or warm purees are highly flavoured self thickened sauces (pesto/romesco) Cold sauces need to be seasoned more than hot or warm sauces.

Egg based emulsion sauces Mayonnaise (cold, permanent) Oil whisked into egg yolks Can split if oil added too quickly, recover by whisking split sauce into a clean bowl with a little boiling water Hollandaise (warm, permanent) Clarified butter whisked into a sabayon of egg yolks (reduction + egg yolks) Can split if butter added too quickly or if too hot, recover sauce by cooling the split sauce and whisking.

Mayonnaise 12 Portions Egg yolks 4 in number Vinegar 4 tsp Salt, ground pepper English Mustard ¼ tsp Vegetable oil 500ml (1 pint) Boiling water 2 tsp (approx)

Derivatives Mayonnaise Tartare Green Sauce Andalusian

Chutneys Anglicized from the Indian word Chatni; meaning freshly ground relish. During colonial times, referred to what we know as mango chutney. Now, any cooked fruit, spice, vinegar mixture can be referred to a chutney, good way to use a surplus of fruit / vegetables Good accompaniment to cold meats and cheeses (balances the richness of these foods)

Jellies These can be thought of as solid sauces, ie; they melt in the mouth to form the liquid sauce. Need to be concentrated in flavour. Texture and density of the jelly is important. New gelling agents mean that hot jellies can now be made. Need to store in correct conditions and temperatures as this is a concentrated form of food for microbes.

Foams These are aerated sauces The base of these need to be highly flavoured/seasoned as the aeration dilutes the flavour In the mouth the bubbles break and the sauce reforms Small amount of sauce can form 3-4 times its volume as a foam The sauce base needs to be quite viscous in order to trap the gas

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