1. Cold Sauces and Cold Soups
Chapter 2
Cold Sauces and Cold Soups

2. Chapter Objectives Understand and identify cold emulsion sauces
Recognize basic vinaigrette preparation
Prepare and repair mayonnaise sauces
Identify dairy-based sauces, salsas, coulis and purées and miscellaneous sauces
Explain the preparation of coating sauces including the use of gelatin
Describe a variety of cold soups such as vegetable and fruit soups, cream-style soups and clear cold soups

3. Cold Sauces In the kitchen, the chef’s sauce repertoire includes:
Cold emulsion sauces
vinaigrettes and mayonnaise
Dairy-based sauces
Salsas
Coulis and purées
Coating sauces
Miscellaneous cold sauces such as horseradish and mignonette

4. Cold Emulsion Sauces
An emulsion is made by combining two ingredients that would not otherwise blend into a homogeneous mixture.
An emulsion has two phases:
Dispersed phase: an oil that is broken into very small droplets
Continuous phase: oil droplets are suspended in the vinegar

5. Temporary Emulsions Form quickly
Require mechanical action of whipping, shaking or stirring
Example: vinaigrettes

6. Emulsifiers
Needed to keep the oil in suspension and make the emulsion stable
Examples of emulsifiers:
Egg yolks
Mustard
Glace de viande
Starches
Cornstarch and arrowroot

7. Basic Vinaigrettes Basic ratio: 3 parts oil to 1 part acid
Temporary emulsion made by the measured ingredients until they form a homogenous sauce
Remains an emulsion for a short time and separates back into oil and vinegar
Best way to check for flavor and balance: dip a piece of lettuce into it, shake off the excess, and evaluate the taste of the sauce on the lettuce

8. Emulsified Vinaigrettes
Ratio of oil and vinegar same (3 to 1)
Step for making an emulsified vinaigrette:
Combine the vinegar and all seasoning ingredients. Add the emulsifier.
Add the oil gradually, whisking constantly, a little at a time until an emulsion if formed then whisk oil in at a steady stream.
Add any garnishes and check for seasoning.

9. Reduced-Fat Vinaigrettes
Replace up to two-thirds of oil with a lightly thickened stock or juice.
Purees of fruits and vegetables can also be used in place of part of the vinaigrette’s oil.
Same steps for combining and readjusting seasoning used as for other vinaigrettes.

10. Mayonnaise Preparation:
Select and prepare ingredients: 6 to 8 ounces oil for each egg yolk. (usually pasteurized yolks)
Blend the yolks with a bit of water. You may want to add an acid or mustard at this point.
Add the oil a little at a time, whisking in the oil completely. Once one-fourth to one-third of the oil has been blended in correctly, you may start to increase the amount you add.
Adjust the thickness and flavor of the sauce.
Add any additional flavoring or garnish ingredients.

11. When Mayonnaise Breaks
Reasons:
Oil added too rapidly
Sauce was allowed to become too thick
Sauce became too cold as it was being prepared
Sauce became too warm as it was being prepared

12. Fixing a Broken Mayonnaise
Beat a pasteurized egg yolk until foamy.
Gradually incorporate the broken mayonnaise, whisking constantly. The mayonnaise should combine into a homogenous sauce. Taste and season before serving.

13. Dairy-Based Sauces Used as salad dressing or dips
Made from soft cheeses or cultured milks
Generally white or ivory
Can be prepared in a range of textures from stiff to pourable
Typical additions include cheeses, fresh lemon, black pepper, and minced or chopped herbs, vegetables, capers, pickles or olives.

14. Salsas Typically made from uncooked fruits or vegetables
Often include an acid
Spices, chilies and herbs sometimes added
Chutneys, relishes and compotes have a similar preparation method

15. Coulis and Purées
Coulis are made by puréeing raw or cooked fruits or vegetables to a sauce-like consistency.
The terms coulis and purée can be used interchangeably.
Textures range from very light and smooth to coarse
May be served “as is” or adjusted with additional ingredients

16. Coating Sauces: Chaud-Froid
Term “chaud-froid” means “hot and cold”
Chaud-froids are made by adding gelatin to a warm sauce like demi-glace, béchamel, or velouté
It is warmed over a hot water bath and then cooled over an ice water bath as the gelatin thickens and the sauce clings to the sides of the bowl
A quickly prepared substitute is made by thickening heavy cream and/or sour cream with an appropriate amount of gelatin to produce a coating consistency

17. Coating Sauces: Aspic Gelée
Clear coating sauce
Made by clarifying stocks, juices or essences and adding enough gelatin to achieve desired strength
After making the aspic gelée, temper it over an ice water bath until it thickens
It can now be used for coating
Types of gelatin: granulated or powdered gelatin, gelatin sheets and instant gelatin

18. Ratios for Aspic Ratio per gallon Ratio per pint Gel Strength 2 oz
Delicate gel
4 oz
½ oz
Coating gel
6 – 8 oz
1 oz
Sliceable gel
10 – 12 oz
1 ¼ - 1 ½ oz
Firm Gel
16 oz
Mousse Strength

19. Preparing Gelatin Weigh the gelatin carefully
Add the gelatin to a cool liquid
Bloom the gelatin
Melt the gelatin enough to dissolve the granules
Test the gelatin strength

20. Miscellaneous Sauces Include: Cumberland Mint Cocktail Oxford
Horseradish
Dipping sauces (for satay or tempura)

21. Cold Soups Served as: Taste it at the correct service temperature.
First course
Appetizer
Hors d’oeuvre
Dessert
Taste it at the correct service temperature.

22. Cold Soups
Fruit and Vegetable Soups: made by chopping or pureeing fruits and vegetable finely enough to form a souplike consistency
Cream Soups: made from a thickened base such as béchamel, velouté or a potato purée
Clear Soups: made by clarifying and fortifying a rich broth that can be thickened with gelatin