1. 10.2
Sauce

2. Objectives Identify 5 mother sauces and various smaller sauces
Discuss various thickening and finishing techniques
Describe essential parts of sauce
Prepare various sauces

3. Key Terms Mother/Leading sauce Reduction Small/Compound sauce
Monter Au Buerre
Roux
Béchamel
Slurry
Velouté
Beurre Manié
Espagnole (brown)
Liaison
Tomato
Temper
Hollandaise
Jus Lié
Demi-Glace

4. Definition A sauce is a liquid + a thickening agent + seasonings
Start with good stock
Properly use thickening agents for desired texture, flavor and appearance
Use seasonings to achieve desired flavor

5. Thickening Agents
Most methods of thickening sauces employ gelatinization.
Gelatinization: starch granules absorb moisture when placed in a liquid and heated
The starch granules swell and liquid becomes thicker

6. Thickening Agents Typical starches for thickening include Flour
Cornstarch
Arrowroot
Potato starch, rice flour, tapioca, gums and colloids.

7. Starch Thickening

8. Starch Thickening Power

9. Roux 1 part flour 1 part fat
Coating starch granules with fat prevents lumps and lumping when adding liquid
Cold stock to hot roux
Hot stock to cold roux

10. Roux

11. Roux Stages
White
Cooked briefly, removed as soon as a frothy, bubbly appearance develops
Used in white sauces; béchamel

12. Roux Stages
Blond
Cooked slightly longer until a little color develops from caramelization of flour
Ivory to yellow color
Richer flavor
velouté

13. Roux Stages Brown Cooked to a dark color with a nutty aroma and flavor
Less thickening power
Espagnole

14. Roux Stages

15. Preparing Roux Melt clarified butter or other fat
Add flour to form a paste
Bread and high gluten have less starch compared to AP, pastry or cake
Cook over medium heat to desired color
The thickening power of flour begins near boiling

16. Incorporating Roux Cold stock, hot roux; hot stock, cold roux
Room temperature
Whisk
Cook about 20 minutes to remove flour taste

17. Roux Guidelines Avoid aluminum pots Heavy bottom pot
Avoid extreme temperatures
Avoid over thickening

18. Beurre Manié
Equal weight butter/flour kneaded into a paste and formed into small balls.
Quick thicken at finish

19. Cornstarch Fine white powder of pure starch derived from corn
Twice the thickening power of flour
Two types of starch molecules
Amylose (long) [gelling]
Amylopectin (short, branched) [thickening]

20. Amylose Amylopectin Cloudy when Cool Relatively high clarity
Forms firm heavy-bodied gel when cooled
Thickens, does not gel
Tightens and weeps over time
Does not weep over time
Not freezer stable
Does not weep when thawed
Much thicker cold than hot
Same thickness
Tends to mask flavors
Less likely to mask flavors

21. Slurry Cornstarch mixed with a cool liquid Reacts instantly with heat
Slurry can be added to cold or hot liquid
If hot whisk constantly
Moderately cook 5 minutes to clear taste

22. Liaison Mixture of egg yolks and heavy cream
Whisk together 1 part yolk : 3 parts cream
TEMPER yolk/cream mixture by whisking in a small amount of hot liquid
Whisk warmed liaison into hot liquid

23. Liaison Remember Plain egg yolks coagulate between 149°F. and 158°F.
Yolk/cream mixture coagulates between 180°F. and 185°F.

24. Finishing Techniques Reduction
As sauce cooks, moisture is released and sauce concentrates (thickens)
Straining
China cap and cheese cloth or Chinois
Wringing Method: Pour sauce through cheesecloth into bowl. Twist both ends of cheesecloth to strain liquid from solids
Monter au Beurre
Whisking in butter at end to enrich

25. Sauce Families LEADING or MOTHER or GRAND Béchamel Velouté
Espagnole (brown sauce)
Tomato
Hollandaise

26. Béchamel Rich, creamy, smooth
Thickening scalded milk with white roux, flavored with onion and clove
Rich, creamy, smooth
Onion and clove apparent, not overwhelming
Color of cream
Coat foods lightly

27. Small Béchamel Sauces

28. Velouté White or fish stock and blond roux
Made from veal or chicken, base for 2 intermediary sauces; Allemande and Suprême
Rich, smooth
Should taste liquid (chicken/fish)
Ivory-yellowish color
Thick enough to cling

29. Velouté Fish Stock + = Veloute Chicken Stock Cream Liaison & Lemon
BlondRoux =
Veloute
Chicken Stock
Cream
Suprême
Liaison & Lemon
Allemande
Veal Stock

31. Espagnole Brown stock, brown roux, mirepoix, tomato, sachet
Full bodied and rich
Generally used to make demi-glace (intermediary)

32. Demi-glace
Equal amounts, by weight, of brown sauce and brown stock, reduced by half
Jus Lié
Used like demi-glace
Brown stock thickened with cornstarch or arrowroot or thickened by reduction

34. Tomato
Basic tomato sauce contains tomatoes, vegetables (mirepoix), herbs, spices cooked and pureed
Often meat and/or bones are added
Derivatives: Creole, Portuguese
Gastrique
Caramelized sugar deglazed with vinegar used to flavor tomato or savory fruit sauces

35. Hollandaise Egg yolks, water/lemon/vinegar, butter Emulsified
Unmixable liquids, such as oil and water are forced (connected) into a uniform distribution, in this case with lecithin from egg yolk
Smooth, buttery with vinegar and lemon taste, no signs of separation, nappe nicely covers, not heavy like mayonnaise

36. Hollandaise Carême method
Cook egg and water based ingredients (or reduction) first to a thick consistency
Whisk in pats of whole butter, or warmed clarified butter to emulsify the butterfat and thin the continuous phase

37. Hollandaise Escoffier method Warm egg and water based ingredients
Whisk in whole or clarified butter
Cook to desired consistency

38. Hollandaise Blender method
Yolks, water lemon juice and seasonings in blender and blend 5 seconds
Add 175°F. butter in a steady stream
Strain, adjust seasonings

40. Hollandaise Temperature 140°F. - 150°F. Broken
For 1 qt., 1 Tbsp. water in clean bowl, whisk in sauce
If overcooked or too much butter add 1 yolk to water

41. Buerre Blanc Emulsified butter sauce without egg
Shallots, wine, wine vinegar, butter
Thinner than hollandaise
Temperature
110°F °F.
For Rouge: substitute red wine and red wine vinegar for white

42. Buerre Blanc Method 6.25% (bw) shallots, minced
25% (bw) dry white wine
25% (bw) white wine vinegar
Reduce by 90% (a sec)
12.5 % (bw) heavy cream, optional
Whisk in butter, strain

43. Compound butters
Made by incorporating various seasonings into softened butter

45. Pan Gravy

46. Coulis
Sauce made of pureé of vegetables and/or fruit