Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Sauces.

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Presentation transcript:

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Sauces

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Sauces A sauce is a liquid that has been thickened (to different degrees) by the addition of a thickening medium. Sauces should be smooth, glossy in appearance, definite in taste and light in texture. A sauce should enhance the dish and not overpower it.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cold sauces Top row: Thousand Island, mayonnaise, remoulade and Andalusian sauces Bottom row: tartare, shellfish cocktail and green sauces

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Thickening agents for sauces Roux: A combination of fat and flour, cooked together to varying degrees (white, blond, brown or continental roux). Beurre manié: A smooth paste of butter or margarine and flour, mixed into boiling liquid. Mainly used for fish sauces. Egg yolks: Used in different ways in different sauces – hollandaise, custard, mayonnaise.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Thickening agents for sauces Cornflour, arrowroot or starch. Sauce flour, a specially milled flour that will not go lumpy even though it is used without fat. Useful for reducing the fat content of dishes. Reduced stock or cooking liquor gives a light sauce.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Thickening agents for sauces Cream or butter, added to reduced stock or cooking liquor. Vegetable or fruit purées (cullis or coulis) – no other thickening agent is needed.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Compound butter sauces Mix flavouring ingredients into softened butter, shape it into a roll 2 cm in diameter, wrap it in wet greaseproof paper or foil and refrigerate. Slices can be cut off when needed. Served with grilled or fried fish and some grilled meats.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Examples of compound butters Parsley butter: chopped parsley and lemon juice. Herb butter: mixed herbs (chives, tarragon, fennel, dill) and lemon juice. Chive butter: chopped chives and lemon juice. Garlic butter: garlic juice and chopped parsley or herbs. Anchovy butter: a few drops of anchovy essence. Shrimp butter: finely chopped or pounded shrimps. Garlic butter: garlic mashed to a paste. Mustard butter: continental-style mustard. Liver pâté butter: mashed to a paste.