SAUCES COMES FROM THE FRENCH WORD THAT MEANS A RELISH TO MAKE FOOD MORE APPETIZING.

WHY SAUCE?? A good sauce adds flavor, moisture, richness, and visual appeal. Sauces compliment food and should not disguise it.

DEFINITION OF SAUCE A SAUCE IS A LIQUID OR SEMISOLID PRODUCT THAT IS USED IN PREPARING OTHER FOODS. SAUCES ADD FLAVOR, MOISTURE, AND VISUAL APPEAL TO ANOTHER DISH. A SAUCIER IS A COOK WHO SPECIALIZES IN MAKING SAUCE.

5 CLASSIC MOTHER SAUCES MOTHER SAUCES ARE RARELY USED ON THEIR OWN. THEY ARE USUALLY USED TO MAKE A SMALL SAUCE. 1) BECHEMEL 2) VELOUTE 3) BROWN OR ESPAGNOLE 4) TOMATO 5) HOLLANDAISE

” “ BECHEMEL -MADE FROM MILK AND WHITE ROUX. -FROM BECHEMEL, OTHER SAUCES CAN BE MADE SUCH AS ANY CREAM SAUCES OR CHEESE SAUCES. (ALFREDO)

” “ VELOUTE - THIS IS MADE FROM VEAL, CHICKEN, OR FISH STOCK AND A WHITE OR BLOND ROUX -FROM CHICKEN VELOUTE CAN ADD CREAM AND MUSHROOMS FOR A MUSHROOM SAUCE. FOR A SUPREME SAUCE ADD REDUCED HEAVY CREAM. FOR A HUNGARIAN SAUCE, ADD CREAM AND HUNGARIAN PAPRIKA. -FROM FISH VELOUTE CAN MAKE A WHITE WINE SAUCE.

” “ BROWN OR ESPAGNOLE SAUCE MADE FROM A BROWN STOCK AND A BROWN ROUX A SMALL SAUCE IS BORDELEAISE MADE WITH RED WINE AND PARSLEY. CHAUSSEUR IS A SMALL SAUCE MADE WITH MUSHROOMS, SHALLOTS, WHITE WINE, & TOMATO CONCASSE LYONNAISE IS A SMALL SAUCE MADE WITH SATUEED ONIONS, BUTTER, WHITE WINE, AND VINEGAR MADEIRA SAUCE IS MADE WITH MADEIRA WINE

” “ TOMATO THIS IS MADE FROM A STOCK AND TOMATOES. ROUX IS OPTIONAL A small sauce is creole sauce made with sweet peppers, onions, chopped tomatoes. Portuguese sauce is a small sauce made with onions, chopped tomatoes, garlic, and parsley.

” “ Hollandaise AN EMULSION MADE FROM EGGS, BUTTER, AND LEMON. READ PAGE 383. A SMALL SAUCE IS BEARNAISE MADE WITH TARRAGON, WHITE WINE, VINEGAR, AND SHALLOT s

ROUX A thickener made of equal parts cooked flour and fat, such as clarified butter, oil, or shortening.

TO MAKE A ROUX, FAT IS HEATED IN A PAN AND FLOUR IS WHISKED IN. THE MIXTURE IS STIRRED UNTIL THE FLOUR AND FAT ARE FULLY BLENDED. THE COLOR OF THE ROUX IS DETERMINED BY HOW LONG THE MIXTURE HAS BEEN HEATED.

COLORS OF ROUX WHITE ROUX – COOKED FOR A SHORT PERIOD. USED IN SAUCES WHERE LITTLE COLOR IS NEEDED LIKE A BECHEMEL. WHITE ROUX IS BLAND A A LITTLE STARCHY AND HAS THE MOST THICKENING POWER. BLOND ROUX – COOKED A LITTLE LONGER THAN WHITE ROUX UNTIL THE FLOUR TURNS GOLDEN AND HAS A NUTTY AROMA. USED IN VELOUTE. HAS MORE FLAVOR THAN WHITE. BROWN/DARK BROWN ROUX – COOKED UNTIL IT DEVELOPS A DARK BROWN COLOR. USED IN DISHES THAT REQUIRE COLOR. BROWN ROUX IS NUTTY AND A RICH MEDIUM-BROWN COLOR. DARK BROWN ROUX IS VERY DARK WITH A ROASTED NUTTY FLAVOR. IT HAS THE LEAST THICKENING ABILITY BECAUSE THE STARCH HAS BEEN COOKED THE LONGEST.

OTHER WAYS TO THICKEN A SAUCE BEURRE MANIE (BYURR MAN-YAY) A THICKENER MADE OF EQUAL PARTS FLOUR AND SOFT WHOLE BUTTER. Mix together and shape into pea sized balls and add to sauce. Use to thicken sauce at end of cooking process. SLURRY – CORNSTARCH MIXED WITH A COLD LIQUID. CAN BE USED INSTEAD OF ROUX. Must always dissolve cornstarch in water before adding to sauce. LIASON – A MIXTURE OF EGG YOLKS AND HEAVY CREAM, OFTEN USED TO FINISH SAUCES SUCH AS ALLEMANDE SAUCE. ADD RICH FLAVOR AND SMOOTHNESS TO SAUCE WITHOUT MAKING IT TOO THICK. The egg yolks must be tempered into the sauce to prevent curdling.

THESE ARE NOT MOTHER SAUCES OR SMALL SAUCES

SOME OF THESE OFFER A LIGHTER OPTION FOR A SAUCE BUTTER – RAW BUTTER AND VARIOUS FLAVORING INGREDIENTS. USE TO FINISH MEATS, PASTAS, AND SAUCES. ROLL INTO A TUBE SHAPE, CHILL AND SLICE AS NEEDED. COULIS – A THICK PUREED SAUCES, SUCH AS TOMATO COULIS. SALSA – MIXTURE OF FRESH HERBS, SPICES, FRUITS AND/OR VEGGIES. CAN BE USE IN A VARIETY OF APPLICATIONS. JUS – NATURAL JUICES FROM COOKED MEAT.

SAUCES CAN BE STRAINED BY WRINGING IN CHEESECLOTH OR STRAINING THROUGH CHINOIS. THE FINAL STEP IN FINISHING A SAUCE IS ADJUSTING THE SEASONINGS.

MATCHING SAUCES TO FOOD 1) Determine the style of service? Will it be plated with the food or on a buffet. 2) How is the main ingredient of the dish being cooked? Bold sauces and garnishes work well for roasted meat. Lighter sauces work best for white meat and meat cooked with light techniques such as poaching or steaming. 3) How does the sauce’s flavor work with the dish’s flavor? The sauce should complement, not clash with the flavor and texture of the dish.

COMPLETE PAGE 131 IN CULINARY PROFESSIONALS WORKBOOK