1. Sauces Goal 11.05

2. Sauce Basics Flavored thickened liquid Thickening agent+seasonings+flavorings+stocks Complement food Never overpower Premade sauce Condensed or powdered bases

3. Sauce Ingredients Liquid-base or body of the sauce/white or brown stock/add vinegar or tomato product for acidity/clarified butter/drawn butter/milk Thickening agents- starch granules that absorb moisture when placed in a liquid (gelatinization) Good Sauce- no lumps/no flour or pasty taste/sticks to the back of the spoon/will not break apart when cooked down

4. Thickening Agents 1. Flour- bread or all purpose/combined with butter or water/usually used after deglazing a pan/quick 2. Cornstarch- powdery, dense flour/twice the thickening power as flour/used in desserts and sweet sauces/clear sauces/glossy texture 3. Roux- 60% flour+40%fat/white/blond/brown

5. Roux Ingredients 1.Clarified butter- drawn butter/water and milk solids are removed 2.Animal fats 3.Vegetable oil 4.shortening

6. Roux Tips Do not use aluminum cookware. (metallic taste and gray color) Use heavy stainless steel pots. (less chance of burning or scorching) Use medium heat. (hot-burn and splatter/cold- cause the fat to solidify) Do not over thicken. Add 1 lb. of roux per gallon of sauce.

7. To avoid lumps: 1. add cold stock to the hot roux and whisk briskly. 2. dissolve the cold roux with warm or hot liquid before you add it to a hot stock and stir briskly. Cook sauce mixture for at least 20 minutes to get rid of the floury flavor.

8. White roux- 4-6 minutes Blond roux- 6-8 minutes Brown roux- 15-20 minutes

9. Roux Preparation 1.Heat the fat in a heavy saucepan. 2.Make a paste by adding all of the bread flour and stirring. 3.Using medium heat, cook the paste until it is the consistency of wet sand and the right color. 4.Stir the roux often until it becomes stiff.

10. 5 Mother Sauces Bechamel Veloute Espagnole Tomato Hollandaise

11. 1. Bechamel Cream sauce or white sauce Milk + white roux + seasoning + flavorings

12. 2. Veloute French word for velvety Blond sauce Light colored stock+light colored roux

13. 3. Espagnole Made from brown stock French for Spanish sauce Contains tomato product Few added seasonings Used to make demi-glaze (half espagnole+half brown stock) then reduced

14. 4. Tomato Made by simmering a tomato product with flavoring, seasoning, and stock or other liquid Can include meat Versitile

15. 5. Hollandaise French word for Dutch Emulsified egg yolks+clarified butter+seasoning+lemon juice (sometimes) Emulsified- makes 2 substances that will not stay together, stay together

16. Other Sauces Salsa-raw vegetables, fruits, spices, onions, chiles Relish- fruits, vegetables/ can be a condiment/ cooked or pickled/sweet, savory, spicy Gravy- meat/poultry juice+milk, cream, or broth+thickening agent/deglazed pan drippings

17. Compound butters- add seasoning to softened butter Independent Sauces- Applesauce, cocktail sauce, sweet and sour sauce, bbq sauce