1. Would you like sauce with that?

2. Sauces Why do we use a sauce? Moistness Moistness Flavor Flavor Richness Richness Appearance (color and shine) Appearance (color and shine) Interest and appetite appeal Interest and appetite appeal

3. The structure of a sauce Liquid A thickening agent Additional seasonings and flavors

4. Liquid White stock veloute´ veloute´ Brown stock espagnole (ess pahn yohl) espagnole (ess pahn yohl)Milk béchamel béchamel Tomato plus stock tomato sauce tomato sauce Clarified butter

5. Thickening Agents The sauce should be thick enough to cling to the food Do not want it runny in most cases Should not be heavy or pasty

6. Thickening Agents Roux is a mixture of equal parts flour (starch) and fat (usually butter). They are stirred constantly over heat to form either a white, blonde, or brown roux. They are stirred constantly over heat to form either a white, blonde, or brown roux.

7. How Starches Work Starches thicken by gelatinization The starch granules absorb liquid and swell to many times there original size Granules must be separated or lumps will form (outer granules will gelatinize trapping inner granules in a lump) Two ways mixing the starch with a fat mixing the starch with a fat Dissolving in a cold liquid Dissolving in a cold liquid

8. Other Flavorings The base of flavor is the liquid Adding specified flavors to leading sauces make small sauces

9. Emulsification Done with egg yolks A uniform mixture of two unmixable liquids In the case of hollandaise, eggs and butter The two stay mixed and thick because the butter is beaten into tiny droplets and the egg yolks hold them apart The two stay mixed and thick because the butter is beaten into tiny droplets and the egg yolks hold them apart

10. Reduction Slowly simmering away the liquid leaving a bold intense flavor

11. Classification of Hot Sauces The five mother sauces Espagnole Espagnole Brown stock plus brown roux Béchamel Béchamel Milk and white roux Veloute Veloute White stock plus white or blonde roux Tomato Tomato Tomato plus stock (roux may be optional) Hollandaise Hollandaise Butter plus eggs

12. Sauces Liquid + thickening agent leading sauce leading sauce Leading Sauce + additional flavorings Derivative (small) sauce Derivative (small) sauce

13. Derivative (small) sauces From brown stock to jus lié or espagnole Demiglaze Demiglaze Bordelaise (marrow) Bordelaise (marrow) Chasseur (mushrooms and tomato) Chasseur (mushrooms and tomato) Robert (white wine, lemon juice and mustard) Robert (white wine, lemon juice and mustard) Marchand de vin (red wine and shallots) Marchand de vin (red wine and shallots)

14. Derivative (small) sauces From béchamel Cream sauce (heavy cream, nutmeg) Cream sauce (heavy cream, nutmeg) Mornay (Gruyére or other Swiss cheese) Mornay (Gruyére or other Swiss cheese) Cheddar sauce (cheddar cheese) Cheddar sauce (cheddar cheese) Alfredo sauce (Parmesan cheese, garlic and pepper) Alfredo sauce (Parmesan cheese, garlic and pepper) Nantua (crayfish or shrimp butter and heavy cream) Nantua (crayfish or shrimp butter and heavy cream)

15. Derivative (small) sauces From velouté (velvet) sauce Supreme (with heavy cream) Allemande (supreme and liaison) Aurora (supreme and tomato)

16. Derivative (small) sauces From hollandaise /bernaise Maltaise (blood oranges) Mousseline (unsweetened whipped cream) Choron (béarnaise with tomato)

17. Choosing and using a hot sauce One that will compliment the food Supreme for a chicken breast Supreme for a chicken breast Wine for fish Wine for fish One that will create interesting contrast Bérnaise with grilled steak Bérnaise with grilled steak

18. Standards and qualities for sauces Consistency and body Smooth no lumps Smooth no lumps Not too thick should cling to food Not too thick should cling to foodFlavor Distinctive but well balanced Distinctive but well balanced No starchy taste No starchy tasteAppearance Smooth with good shine Smooth with good shine Good color for type Good color for type