Transcript sauces
sauces Sauce is a liquid with flavor; it is usually thickened by a thickening agent. They are used to season, flavor and to accentuate the flavors on a dish. It enriches foods Appearance (adds color And texture) Interest (to the person who is eating the dish) The Structure of a sauce The most common sauces are made from 3 types of ingredients: LIQUID, THICKENING AGENT, OTHER FLAVORINGS LIQUID, the liquid is the body of a sauce (1st layer of flavor). There are 5 different types of liquid or layers to start a sauce. White stock Brown stock Milk Tomato Clarified butter- removes milk solid/water gives higher smoke point clarified butter Thickening agent The starch particles absorb the liquid and swell in size Thickening agent, (the sauce needs to stick to the food), there different types of thickening agents: Roux = 50% fat (butter) + 50% flour Starch (vegetables, potatoes, bread, grains) Cornstarch Slurry- equal parts flour and water, Seasonings & additional flavorings 2nd layer of flavor; chef does not want to see the herb in the finished Mirepoix = meer-pwah 50% onions, 25% celery, 25% carrots Trinity = Cajun/Creole version of mirepoix; pepper are substituted for carrots Flavors cont. Onion pique = ½ onion, bay leaf, cloves Bouquet garni = any type of vegetables or herbs tied together And used to flavor dishes. Sachet bag = a bag made out of cheesecloth, filled with herbs And spices, to create a bag And add to a flavor to the dish. This is used when the Saucier [fr. so see ay] Sauce cook. Prepares sauces and strews and sauté foods to order. The Chef de Saucier uses flavor profiles from the Five Mother Sauces to compliment meat, fish, poultry and vegetable dishes of various cuisines. Mother Sauces A basic sauce used in the production of other sauces. The five leading sauces are: Béchamel BAY-SHAH-MEL Véloute VEH-LOO-TAY Espagnole (brown sauce) EHS-PAH-NYOL Tomato Hollandaise HOL-UHN-DAYZ Béchamel (French) A rich cream sauce made from cream and a roux, with an onion pique. Can be used as an ingredient in baked pasta recipes like lasagna, and also in casseroles. But it's also the basis for some of the most common white sauces such as: Crème Sauce Cheese Sauce Mornay Sauce Cheddar Veloute (French) A sauce made with veal stock, cream, and tightened with a white roux. Chicken velouté fortified with cream becomes the Suprême Sauce. Veal velouté thickened with a liaison of egg yolks and cream becomes the Allemende Sauce. Fish velouté plus white wine and heavy cream becomes the White Wine Sauce. Small sauces from velouté can be derived from the velouté directly, or from each of the three secondary sauces. For example: Normandy Sauce Sauce Herb Seafood Sauce Bercy Sauce Mushroom Sauce Shrimp Espagnole Traditionally made of a rich meat stock, a MIREPOIX of browned vegetables, a brown ROUX, herbs and sometimes tomato paste. Also known as Brown Sauce. Examples of small sauces made from Espagnole: Mushroom Sauce Madeira Sauce Port Wine Sauce Tomato Made with puréed tomatoes to give the sauce texture and flavor. This type of sauce may be referred to as Coulis (koo-lee)—a French term that means a purée of vegetables and fruit. Small sauces made from the classic tomato sauce: Spanish Sauce Creole Sauce Hollandaise A sauce made of butter, egg yolks, and flavorings (especially lemon juice). Particularly delicious on seafood, vegetables and eggs. Small sauces that can be made from Hollandaise: Béarnaise Sauce Dijon Sauce