1. Hot Sauces
VRQ2 Theory Unit 707 UPK 707

2. Sauces Definition Purpose A liquid form of seasoning!
Add to the appearance, flavour and texture of food
Add to the nutritive value of the food

3. A Brief History of Sauces
The classification of sauces as we know it today, came about after the French revolution, it also lead to the start of the restaurant trade.
These became the Parent or Foundation sauces; Bechamel, Veloute, Espagnole (later to be dominated by Demi Glace)
Careme was the main proponent of this ordering, later to be finished by Escoffier.

4. Sauces
Sauces can be whatever flavour you like, as along as it complements the food it is going to be served with.
It is also a way for chefs to be creative

5. Sauce Bases Good base stock Infused Milk/ plain milk Cooking Liquor
Reduced Alcohols, Juices, Vinegars
Like stocks, you should you the freshest ingredients when making a sauce, it shows in the finished product.

6. Named Sauces
These are base sauces (Veloute/Jus/Demi Glace) with the addition of various garnishes
Usually named for a place (ingredient used that is specific to a region, Sauce Perigueux - Perigord Truffles)
or famous person (Sauce Victoria – Lobster Sauce with Truffles)

7. Basic Sauce techniques (Jus)
Whenever possible, use caramelised lean trimmings of meat/poultry to reinforce the principle flavour of the stock and therefore the sauce (ie, lamb trimmings for a lamb sauce etc)
If using alcohol, cook it off thoroughly to remove any raw flavours.
Reduce at a steady rate, skimming all the time to remove scum and fat.
Pass through muslin or a chinois to remove debris before finishing the sauce.

8. Quality Points Absolutely smooth Glossy and rich in flavour, distinct
Never greasy
Served in a reasonable allowance, approx 2 tablespoons being suitable.
Coating consistency (coats the back of the spoon)
Appearance will be improved by passing sauce through muslin.

9. Basic sauces Espagnole Brown Sauce Demi Glace Half Glaze
Veloutè Sauce velvet Sauce
Bechamel Thick white sauce
Jus-lie Thickened gravy
Jus de rotie Roast gravy
Soubise Sauce thickened by its own ingredients

10. Methods of thickening Roux Beurre Manié Egg yolks
Liaison (not allowed to go above 85°C)
Arrowroot, fécule, cornflour
Blood
Tomato puree (small amount on reduction)
Reduction (water evaporates, gelatin concentrates)
Vegetable purees
Emulsion

11. Roux and Beurre Manie 3 differing types of Roux
Each one has different thickening ability
Kneaded Butter, used to correct consistency of sauces and soups

12. Egg Yolks and Liaisons
Egg Yolk has a lot of fat and protein, which will coagulate when heated, this effect thickens liquids.
Liaison is a mix of yolks and double cream, gives you a bit of security when used as thickening.

13. Starches These are pure starches used for thickening
Must be slaked before use
Add to boiling liquid with stirring or will go lumpy
Gluten free

14. Blood Like egg yolks, full of protein, that coagulates when heated.
Will also coagulate when cold (clot) the addition of some vinegar will stop this
Used in some very classical dishes

16. Kitchen Theory VRQ Level 2 Unit 707
Cold Sauces

17. Cold Sauces These are mainly dressings and accompaniments Vinaigrettes
Mayonnaises
Salsas / Purees
Chutneys
Jellies (can be hot)
Foams (can be warm)

18. Butter Emulsion Sauces
Beurre Blanc (Temporary emulsion)
Acid reduction, or reduced stock base. Room temperature butter whisked into it off the heat.
Can be stabilised with some double cream added to the reduction before the butter is whisked in.
Can recover a split (too hot) sauce by whisking it into some cooled reduced double cream in a clean pan.

19. Beurre Fondue or Beurre Monte
This is either Vegetable stock or water that has butter whisked into it in the same way as a beurre blanc
It is a good base to cook delicate meat/fish/vegetables in.
Good base to use for reheating vegetable garnishes for service, as the water or stock is boiled off, the butter glazes the vegetables

20. Butter Sauces Water ½pt Wine vinegar ½pt Finely chopped shallot 5 oz
Unsalted butter 1¼ lb
Lemon juice 2½ tsp

21. Emulsification 3 Types:
Another method of thickening sauces, Mixing two or more liquid ingredients together that normally do not combine, with the aid of an emulsifying agent.
3 Types:
Permanent
Semi-permanent
Temporary

22. Vinaigrettes Temporary emulsion, the layers will separate on standing
Vinegar or an acidic base with oil whisked into it (1:3) and seasoning
Can increase time of emulsification by addition of an emulsifier, such as mustard.
Can make variations by using different flavoured oils and vinegars

23. Salsas and Purees
Salsas means sauce in Spanish and Italian, has become to mean a combination of finely chopped raw ingredients seasoned and bound with oil and vinegar/acid component
Cold or warm purees are highly flavoured self thickened sauces (pesto/romesco)
Cold sauces need to be seasoned more than hot or warm sauces.

24. Egg based emulsion sauces
Mayonnaise (cold, permanent)
Oil whisked into egg yolks
Can split if oil added too quickly, recover by whisking split sauce into a clean bowl with a little boiling water
Hollandaise (warm, permanent)
Clarified butter whisked into a sabayon of egg yolks (reduction + egg yolks)
Can split if butter added too quickly or if too hot, recover sauce by cooling the split sauce and whisking.

25. Mayonnaise 12 Portions Egg yolks 4 in number Vinegar 4 tsp
Salt, ground pepper
English Mustard ¼ tsp
Vegetable oil 500ml (1 pint)
Boiling water 2 tsp (approx)

26. Derivatives
Mayonnaise
Tartare
Green Sauce
Andalusian

27. Chutneys
Anglicized from the Indian word Chatni; meaning freshly ground relish.
During colonial times, referred to what we know as mango chutney.
Now, any cooked fruit, spice, vinegar mixture can be referred to a chutney, good way to use a surplus of fruit / vegetables
Good accompaniment to cold meats and cheeses (balances the richness of these foods)

28. Jellies
These can be thought of as solid sauces, ie; they melt in the mouth to form the liquid sauce.
Need to be concentrated in flavour.
Texture and density of the jelly is important.
New gelling agents mean that hot jellies can now be made.
Need to store in correct conditions and temperatures as this is a concentrated form of food for microbes.

29. Foams These are aerated sauces
The base of these need to be highly flavoured/seasoned as the aeration dilutes the flavour
In the mouth the bubbles break and the sauce reforms
Small amount of sauce can form 3-4 times its volume as a foam
The sauce base needs to be quite viscous in order to trap the gas

30. Questions ????