1. Culinary: Sauce

2. Section Objectives Upon completing this section, you should be able to: Discuss and apply principles of sauce preparation

3. Sauce Definition: Hot or cold seasoned liquid either served with, or cooked in, a dish

4. Functions of a Sauce Moisturize Flavor Enrich Bind Enhance appearance Provoke interest Appeal to appetite

5. Warm Sauce Categories Mother sauces –Béchamel –Velouté –Demi-Glace/Espagnole –Tomato Emulsion –Hollandaise

6. Mother Sauces Take a long time to prepare Stable, can be reheated Foundation for other sauce dishes –Béchamel (white): cream, Cheddar, and mornay –Velouté: allemande, supreme, and Normandy –Tomato: Spanish, milanaise, and creole –Demi-glace: mushroom, marchand de vin, and chasseur

7. Béchamel Sauce Milk White roux Onion piqué spiked with clove and bay leaf Nutmeg, salt, and pepper Quality: Smooth, creamy texture; thickness of heavy cream; white color; full flavor of base

8. Velouté Sauce Poultry, veal, or fish stock Blond roux Salt and pepper Quality: Smooth, creamy texture; thickness of heavy cream; pale blond color; full flavor of base

9. Tomato Sauce Tomato White stock Mirepoix and seasoning Blond roux Quality: Smooth, creamy texture; thickness of heavy cream; red color; full flavor of base

10. Espagnole / Demi-Glace Sauce Espagnole –Brown veal or beef stock –Brown roux –Seasonings Demi-glace –50% espagnole –50% brown stock –Reduced by 50%

11. Emulsions Definition: Bringing disparate ingredients together Emulsifier Something that assists in forming an emulsion –Egg yolk (lecithin) –Particles (dry mustard, pepper, salt) –Acid (vinegar, wine) –Thick liquid (corn syrup, puréed fruit)

12. Hollandaise Sauce Egg yolk Clarified butter Cold water White vinegar Lemon juice Cayenne pepper Salt

13. Cold Sauce Categories Emulsion –Mayonnaise –French Other –Salad dressing –Dessert sauce –Classic

14. Mayonnaise Sauce Egg yolk Oil, canola Sugar Salt Dry mustard Vinegar

15. French Dressing Emulsified –Eggs, whole –Dry mustard –Paprika –White pepper –Salt –Oil, canola –Vinegar

16. Dressings Basic –Vinegar –White pepper –Dry mustard –Salt –Oil, canola

17. Sauce Components Liquid/Semi-liquid base Thickening agent Flavoring and seasoning

18. Sauce Thickening Agents Roux –50% fat and 50% flour, cooked –White for béchamel –Blond for velouté –Brown for espagnole Buerre Manie –50% fat and 50% flour, uncooked

19. Sauce Thickening Agents —continued Egg Yolk –Liaison Other starches: cornstarch, arrowroot Slurry mixture of raw starch and liquid