SAUCESSAUCES

PRIYA HADAPRIYA HADA

AMITY UNIVERSITYAMITY UNIVERSITYB.TECH 4B.TECH 4thth sem sem

ECE (ASET)ECE (ASET)

What is a Sauce?What is a Sauce?

A sauce is a flavourful liquid that has been thickened, by A sauce is a flavourful liquid that has been thickened, by various thickening agentsvarious thickening agentsTwo types of saucesTwo types of saucesThe leading sauce (sometimes referred to as the mother The leading sauce (sometimes referred to as the mother sauce)sauce)The leading sauce derivative. The leading sauce derivative. It used to enhance food:It used to enhance food:

Adds moisture & flavorAdds moisture & flavorAdds intensity to the dishAdds intensity to the dishImproves appearance / colorImproves appearance / colorShould complement the food Should complement the food Stimulate the appetiteStimulate the appetite

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Sauce Quality FactorsSauce Quality Factors

• ColorColor• OpacityOpacity• LusterLuster• TasteTaste• TextureTexture• ConsistencyConsistency

Grand SaucesGrand Sauces Mother Sauces Mother Sauces

►EspagnoleEspagnole (ess-spah-NYOL)(ess-spah-NYOL)

►HollandaiseHollandaise (HALL-en-daze)(HALL-en-daze)

►BéchamelBéchamel (BAY-shah-MELL)(BAY-shah-MELL)

►VelouteVeloute (veh-loo-TAY)(veh-loo-TAY)

►TomatoTomato

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Mother/Leading SaucesMother/Leading Sauces

Sauce Liquid Thickener Color

Béchamel Milk White roux

Espagnole Brown Stock Brown roux Brown

Tomato Tomatoes Tomato paste Red

Hollandaise Clarified Butter

Egg yolk Yellow

Velouté White Stock Blond roux Amber

ESPAGNOLEESPAGNOLE► Brown sauce/EspagnoleBrown sauce/Espagnole

Made from brown stock and brown rouxMade from brown stock and brown roux Derivatives (small) sauces:Derivatives (small) sauces:

► Bordelaise: addition of red wine and parsleyBordelaise: addition of red wine and parsley► Diable: addition of white wine or vinegar, cayenneDiable: addition of white wine or vinegar, cayenne► Lyonnaise: addition of sautLyonnaise: addition of sautééed onions, butter, white wine & vinegared onions, butter, white wine & vinegar► Piquante: addition of shallots, white wine, vinegar, chopped gherkins, parsley, Piquante: addition of shallots, white wine, vinegar, chopped gherkins, parsley,

chervil, tarragonchervil, tarragon

TYPE OF ROUXTYPE OF LIQUIDCOOKING TIMEDERIVATIVES

BROWN ROUXSTOCK6 HOURSMADEIRA, BROWN ONION, CHASSEUR, PIQUANT, DEMI GLACE.

EspagnoleEspagnoleMushroom Sauce:Mushroom Sauce: Espagnole sauce and Espagnole sauce and mushrooms. mushrooms.

Bordelaise Sauce:Bordelaise Sauce: Espagnole sauce with red Espagnole sauce with red wine, shallots and herbs. wine, shallots and herbs.

Lyonnaise Sauce:Lyonnaise Sauce: Espagnole sauce with Espagnole sauce with chopped onions, parsley and chopped onions, parsley and white wine. white wine.

Demi-glace: Demi-glace: is made from is made from from half sauce Espangnole from half sauce Espangnole and half brown stock.and half brown stock.

© Jennifer Choquette

HOLLANDAISEHOLLANDAISE►A rich emulsified Sauce made from butter, A rich emulsified Sauce made from butter,

egg yolks, lemon juice and cayenne.egg yolks, lemon juice and cayenne.► Emulsion:Emulsion: a system (as fat in milk) consisting of a liquid dispersed

with or without an emulsifier in another liquid that usually would not

mix together. ►Derivatives (small) sauces:Derivatives (small) sauces:

Bearnaise:Bearnaise: addition of tarragon, white wine, vinegar, shallotsaddition of tarragon, white wine, vinegar, shallots

Maltaise: Maltaise: addition ofaddition of grated orange zest, orange juicegrated orange zest, orange juice

Choron:Choron: addition of addition of tomatotomato

BBééchamelchamel► Made from whole milk and thickened with roux.Made from whole milk and thickened with roux.► Derivatives (small) sauces:Derivatives (small) sauces:

Cream:Cream: addition of cream, instead of milk addition of cream, instead of milk Cheddar Cheese:Cheddar Cheese: addition of cheddar cheese addition of cheddar cheese Soubise:Soubise: addition of pureed, cooked onions addition of pureed, cooked onions Mornay:Mornay: addition of parmesan cheese addition of parmesan cheese

TYPE OF ROUXTYPE OF LIQUIDCOOKING TIMEDERIVATIVES

WHITE ROUXMILK35 - 40 MINSPARSLEY, ONION, CHEESE, MUSTARD, EGG ANCHOVY.

Once you have the basic sauce made, you can Once you have the basic sauce made, you can work with it to fit the taste profile you’re work with it to fit the taste profile you’re

looking for. looking for.

These Sauces are made FROM a These Sauces are made FROM a BechamelBechamelDill Cream Sauce: Add dry or fresh Dill 1

tsp at a time. Taste after each addition to check for readiness.

Mustard Sauce: Whisk the Bechamel Sauce with ¼ cup of prepared mustard at the end.

Alfredo Sauce: Whisk grated parmesan cheese into the finished sauce (off heat) until it melts. -Use about ¾ cup of cheese per two cups

of sauce. -Pour your cheese sauce over angel hair

noodles that are cooked al dente. © Jennifer Choquette

VELOUTEVELOUTE

► Made from veal, chicken or fish stock, thickened with a Made from veal, chicken or fish stock, thickened with a blonde roux.blonde roux.

► Derivatives (small) sauces:Derivatives (small) sauces: Allemande: (Veal veloute) addition of egg yolksAllemande: (Veal veloute) addition of egg yolks Albufera (Ivory): (chicken veloute) addition of cream, Albufera (Ivory): (chicken veloute) addition of cream,

meat glace, pimento buttermeat glace, pimento butter Percy: (fish veloute) addition of white wine, shallots, Percy: (fish veloute) addition of white wine, shallots,

butter and parsleybutter and parsleyTYPE OF ROUXTYPE OF LIQUIDCOOKING TIMEDERIVATIVES

BLONDSTOCK45 MINSCHICKEN, MUSHROOM, FISH, CAPER

Veloute based SaucesVeloute based Sauces

If you want some onion flavor, chop up part of an onion and sauté it, same as you’d do for a mushroom sauce.

If you want a spicier sauce, add some hot pepper in with the roux and toast it a bit before adding your liquid.

Herb sauce by finishing the Veloute sauce with minced fresh herbs to taste. Be careful, the herbs are potent.

Mushroom Sauce: by sautéing mushrooms and stirring them into the finished sauce.

© Jennifer Choquette

TOMATOTOMATO

► Made from stock (ham/pork) and tomato product, classically Made from stock (ham/pork) and tomato product, classically thickened with roux.thickened with roux.

► Derivatives (small) sauces:Derivatives (small) sauces: Creole: addition of sweet peppers, onions, chopped tomatoesCreole: addition of sweet peppers, onions, chopped tomatoes

► Portuguese: addition of onions, chopped tomato, garlic and Portuguese: addition of onions, chopped tomato, garlic and parsley.parsley.

TYPE OF ROUXTYPE OF LIQUIDCOOKING TIMEDERIVATIES

BLOND ROUXSTOCK35 - 45 MINSCAN BE USED AS A BASE SAUCE FOR MANY OTHERS

COLD SAUCESCOLD SAUCESVinaigrette Vinaigrette

► Basic recipe 3 parts Oil to 1 part Vinegar.Basic recipe 3 parts Oil to 1 part Vinegar.

Various types of Oils and Vinegar’s can be used, with theHorseradish.Various types of Oils and Vinegar’s can be used, with theHorseradish.

MayonnaiseCan be used as a basic sauce as an accompaniment to a dish or can be extended to produce Maire Rose, Tartare.

This sauce must be stored below 5c.

If producing a fresh Mayonnaise pasteurised Egg Yolks must be used.

Horseradish is a sauce traditionally served with Roast Beef, it can be served with Chicken Maryland or Smoked Trout.

Mint Sauce.Mint Sauce is traditionally served with Cold or Hot Roast Lamb or Mutton. addition of herbs and spices.

THICKENERSTHICKENERS

► Most Common Thickening Agents:Most Common Thickening Agents:► ROUX:ROUX:

50% fat (butter) & 50% Flour (A.P.)50% fat (butter) & 50% Flour (A.P.)► SLURRIES:SLURRIES:

A mixture of starch and cold liquid, typically flour, A mixture of starch and cold liquid, typically flour, cornstarch, potato, rice or arrowrootcornstarch, potato, rice or arrowroot

► LIAISON:LIAISON: (lee-AY-zohn)(lee-AY-zohn) Mixture of egg yolk and cream to add flavor and Mixture of egg yolk and cream to add flavor and

smoothness to a sauce.smoothness to a sauce.► BUERRE MANIE:BUERRE MANIE: (byurr man-YAY)(byurr man-YAY)

Softened butter and flour kneaded together and added to a Softened butter and flour kneaded together and added to a sauce in its finishing stages. The flour must be cooked out sauce in its finishing stages. The flour must be cooked out of the sauce, before serving.of the sauce, before serving.

Other Sauces….Other Sauces….

►COULIS: is a thick pureed sauce, such as COULIS: is a thick pureed sauce, such as a tomato coulis, raspberry coulis, a tomato coulis, raspberry coulis, typically, the main ingredients is fruits typically, the main ingredients is fruits or vegetablesor vegetables

►SALSA: is a cold mixture of fresh herbs, SALSA: is a cold mixture of fresh herbs, spices, spices, fruits, and /or vegetables.spices, spices, fruits, and /or vegetables.

►Although they do not fit the traditions of Although they do not fit the traditions of a sauce, they add FLAVOR, MOISTURE, a sauce, they add FLAVOR, MOISTURE, TEXTURE, and COLOR to the dish, as all TEXTURE, and COLOR to the dish, as all sauces do!sauces do!

Basic terminologyBasic terminology► A Stock is a liquid that has been formed by extracting flavours, A Stock is a liquid that has been formed by extracting flavours,

nutrients and salts during the cooking process from Bones, nutrients and salts during the cooking process from Bones, Vegetables and aromatic Herbs.Vegetables and aromatic Herbs.

► A Glaze is a reduction of stock, which is formed by A Glaze is a reduction of stock, which is formed by EvaporationEvaporation of of the liquid. It can be stored and used to enhance the flavour of other the liquid. It can be stored and used to enhance the flavour of other stocks and sauces.stocks and sauces.

► A Roux is a mixture of FLOUR & FAT, gently cooked together over low A Roux is a mixture of FLOUR & FAT, gently cooked together over low heatheat

Veloute Veloute - - Blonde SauceBlonde Sauce Veloute uses a slightly darker roux (the roux Veloute uses a slightly darker roux (the roux

is toasted longer to a slight brown color), and is toasted longer to a slight brown color), and a white stock such as chicken or fish.a white stock such as chicken or fish.

Again, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce of Again, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce of RouxRoux

© Jennifer Choquette

Sauce EspagnoleSauce Espagnole - - Brown SauceBrown Sauce

Step 1:Step 1: Espagnole sauce is prepared from Espagnole sauce is prepared from

vegetables and herbs that are cookedvegetables and herbs that are cooked

in a brown roux, a dark stock such asin a brown roux, a dark stock such as

beef, and then a tomato purée.beef, and then a tomato purée.

Step 2:Step 2:The sauce is left to simmer for around two hours until it reduces The sauce is left to simmer for around two hours until it reduces

to a thick brown sauce.to a thick brown sauce.

Step 3:Step 3: The final stage is to pass the sauce through a sieve, which will The final stage is to pass the sauce through a sieve, which will

retain all of the vegetables, lumps and unwanted ingredients.retain all of the vegetables, lumps and unwanted ingredients. You may add this on top when finished.You may add this on top when finished.

© Jennifer Choquette

HollandaiseHollandaise - - Butter SauceButter Sauce Hollandaise sauce is an emulsion of butter Hollandaise sauce is an emulsion of butter

and lemon juice. and lemon juice. Egg yolks Egg yolks are used as are used as the emulsifying agent. Usually seasoned the emulsifying agent. Usually seasoned

with salt and cayenne pepper.with salt and cayenne pepper.

It must be made and served It must be made and served warm, warm, not hotnot hot

This sauce is smooth and creamy.The flavor should be rich and buttery, with a mild tang added by the lemon

juice and seasonings.

© Jennifer Choquette

Tomato SauceTomato Sauce - - Red SauceRed Sauce

Classically, Tomato Sauce is made with Classically, Tomato Sauce is made with tomatoes, vegetables, seasonings, and tomatoes, vegetables, seasonings, and vegetable stock. Tomato Sauce should vegetable stock. Tomato Sauce should be thick and rich, with a slightly sweet be thick and rich, with a slightly sweet

flavor.flavor.Marinara sauce is a Marinara sauce is a

common Italian common Italian variation of this variation of this

mother sauce, made mother sauce, made by adding onions, by adding onions,

garlic and oregano.garlic and oregano.

© Jennifer Choquette