sauce preparation
TRANSCRIPT
Sauce Preparation
Flores, Mary Grace D.III-BSNDT
Sauce
• is liquid, creaming or semi-solid food served on or used in preparing other foods.
• It plays a very important role in food such as adding moistness, flavor, texture, body and appearance.
• There are two type of sauces used in food preparation these are the thickened sauces and unthickened sauces.
Mother Sauces
• béchamel (white sauce),• espagnole (brown sauce),• hollandaise sauce, • tomato sauce • veloute’ sauce
Thickened Sauces
• Liquid - the most common liquid which serves as the body of the sauce are white stock from chicken or fish (veloute), brown stock from beef or veal (espagnole), milk (béchamel), clarified butter (hollandaise) and tomato juice or puree.
• Thickening agent – Any starch can be used as thickening agent but the most frequently used is cornstarch. Roux (roo), beurre manie’(burr-mahn-yay), and slurry are three starch thickeners used in sauce preparation.
• Seasonings and/or flavorings – Frequently used seasonings and flavorings for starch-based sauces are salt, black pepper, white pepper, lemon juice, cayenne, herbs, and wine. Acids like vinegar, wine, tomato products and lemon are usually added after gelatinization because it can breakdown the starch.
• Glazes are used as popular flavorings for sauces. The word “glaze” is a French term for glossy which forms into a shiny, rubbery mass when refrigerated. This is obtained from either meat, chicken or fish stock.
• Roux- Wheat flour is used in the preparation of roux instead of corn starch or potato starch. Add gradually the hot liquid to the cooked flour and butter until it reaches the desired consistency. The most common sauce that depends on roux formation is white sauce and thickened gravies.
• Beurre Manie’- In the preparation of beurre manie’ the flour and butter is not cooked and is added little by little to a simmering sauce until it reaches the desired thickness just before serving.
• Slurry-This is made by gradually mixing cold water to cornstarch or flour to form a liquid then gradually added to a simmering liquid sauce base.
White Sauce Ingredients Proportion
Sauce Fat Flour Liquid Salt Pepper
Thin 1 tbsp 1tbsp 1 C ¼ tsp dash
Medium 2 tbsp 2 tbsp 1 C ¼ tsp dash
Thick 3 tbsp 3 tbsp 1 C ¼ tsp dash
Very thick 4 tbsp 4 tbsp 1 C ¼ tsp dash
Unthicken Sauces
• Unthicken sauces are those sauces prepared without a starch or any other thickening agent.
• Gravy is a popular sauce for fried chicken. It is produced from the juices or drippings of meat or poultry after it is cooked. It can be prepared and served thickened or unthicken commonly known as au jus (oh zhue) which means “in its own juice”.
The five basic steps in making gravy
• Degreasing- means to separate the liquid from fat. Degreasing can be done in three ways: refrigerating the mixture when harden will rise to the surface which is easily removed, tipping the pan, and the use of special utensil to separate liquid from fat.
• Deglazing – means to add liquid to pan drippings and let it simmer to loosen cooked-on particles. The liquid used to deglaze can be water, stock, wine, milk, cream, tomato juice or vegetable juice.
• Reduction – to make it more concentrated after deglazing simmer to reduce the liquid content.
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• Straining – to remove large particles unthickened sauces are strained using a cheese cloth, strainer, or sieve.
• Seasoning- this is the last step so as not to overly season the sauces.
• Hollandaise Sauce- The main ingredients for hollandaise sauce are egg yolk and butter; added with a small amount of salt, vinegar or lemon juice and cayenne powder. The use of indirect heat, usually in a double broiler is important to avoid curdling of egg yolks.
• Barbecue Sauce- a marinade used in cooking meat barbecue. The ingredients consist of tomato paste, water or juice or some other liquid. Other ingredients are also added such as sugar, vinegar, pepper and other seasonings like salt and pepper.
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• Butter Sauce- Melted plain butter is the simplest example of butter sauce. There are variations such as clarified, brown, and black butter.
• Fruit Sauce-Sauces made of sugar and fruit are sometimes added with flour or cornstarch. This type of sauce is easy to prepare.
• Tartar Sauce- No cooking is required in the preparation of this sauce. This is prepared using mayonnaise as base added with chopped pickles, onions, capers and mustard or shallots.
• Tomato Sauce- The most common tomato sauce is the spaghetti sauce. It is made by using stock from beef or chicken as base added with other ingredients such as chopped onions, tomato puree, tomato paste, canned or fresh tomatoes, and Italian herbs such as basil, oregano, sage, and marjoram.