SAUCES

Sauces are liquids or semi-liquid mixtures. A keen sense of smell, delicate sense of
taste, a light, strong hand for the blending-all contributes to the perfect sauce.
Long ago, Grimande de la royere, philosopher and gastronomer wrote: “the sauce
is to culinary art, what grammar is to language.” A perfect sauce has a colourful
appearance, is glowing in its rich smoothness, its texture is that of velvet, and it
has a definite taste. It has a natural flavour and complements the food it
accompanies, rather than mask its taste. It provides moisture, colour and shine to
food.

CLASSIFICATION OF SAUCES

1. MOTHER SAUCES These are the main basic sauces from which all the other
sauces are derived.

• Béchamel ( classic white sauce) : Sauce consist of milk and thickened with
white roux. Béchamel sauce is named after “ Marquis Louis de Béchamel”

• Espagnole ( brown sauce): Espagnole meaning “Spanish” in French was the

original brown sauce and still is one the glories of the French kitchen.

• Velouté( white stock sauce): It literally means velvet. It is a very light blond
coloured sauce, made from chicken, fish, or veal stock , thickened with a blond
roux.

• Tomato ( classic tomato sauce): The traditional French tomato sauce is

thickened with a roux.

• Hollandaise ( butter sauce): A warm emulsified sauce is based on egg yolk

and clarified butter. Hollandaise is French word meaning “ Dutch Style”. This
sauce is a versatile sauce and is served as a topping on a dish and gratinated to
give colour.

• Mayonnaise (cold sauce): It is a cold emulsified sauce based on egg yolk. If

it is not handled carefully it will separate giving a curdled appearance.

2. PROPRIETARY SAUCE These sauces are industry made.

• Soya sauce

• Worcestershire sauce

• H.P. Sauce

• Barbeque Sauce

• Ketchup

3. CONTEMPORARY SAUCE These sauces are simple, less rich and easy to
prepare. These are more likely to be specifically tailored to be given food or
techniques.

• Beurre Blanc

• Pesto Sauce

• Compound Butter

IMPORTANCE OF SAUCES IN FOOD PRODUCTION

1. It provides moisture, colour and shine to food.

2. Enhances flavours, Sauce add flavour to the dish.

3. Some sauces help in digestion, e.g. Mint sauce, apple sauce etc.

4. Add colour to food.

5.Enhance nutritional value of the dish.

6. Sometimes gives the name to the dish.

7. Served as an accompaniments, sometimes gives a contrast taste to another

food.

8. Dresses and complement food that needs some additional quality and makes
the food more palatable.

THICKENING AGENTS

1. Roux is a cooked mixture of fat and flour, measured in equal parts by weight
(not volume).

The fats to use: Clarified Butter: The best fat. Makes the "cleanest" sauce.

Margarine: Most commonly used in food service, not as good as clarified butter
but less expensive with a "butter" taste.

Animal Fat: Use what is appropriate for the dish. Duck fat, however, is mild and
can be used with other meats.

Shortening/Vegetable Oil: Leaves a "fuzzy" taste. The melting point is higher so

these fats leave tiny particles of "un-liquefied" fat in the sauce and are detectable
on the tongue.
There are three basic types of roux, each contain the same basic ingredients but
differ in coloration which is a result of the cooking process. The darker the roux
the longer it has been cooked

• White Roux

• Blond Roux

• Brown Roux

PROCEDURE:
1) Heat/melt the fat over a low heat.

2) Add the flour ALL AT ONCE.

3) Stir constantly until desired color is reached.

2. BEURRE MANIE.

• This is an equal mixture of Flour & Butter.

• Kneaded together and then whisked into the liquid in small quantities,
thickening as it cooks out.

• This is also known as a cold roux or pounded butter.

3. STARCHES.

• Cornflour, Arrowroot, Potato Flour, Rice Flour & Barley Flour.

• These are used as a thickening agent.

• Arrowroot & cornflour are the most commonly used .

• The starch must be mixed with cold water before adding to the hot liquid

4. Egg yolks and Cream (LIAISON ): They are used differently in different recipes.

5. Breadcrumbs

6. Blood: jugged hare

7. Agar agar: seaweed

8. Gelatin

9. Curd etc.

REASONS FOR CURDLED HOLLANDAISE AND MAYONNAISE SAUCE

Hollandaise Sauce

• Store for long time.

• Cook on high temperature.

• Un proper mixing.

• Egg yolk to chill.

Mayonnaise Sauce

• Chilled Ingredients.

• Un proper mixing.

• Expose sauce to low/ high temperature.

• Egg yolk is too old.

• Oil added rapidly.

HOW TO RECTIFY CURDLED HOLLANDAISE AND MAYONNAISE SAUCE

Hollandaise Sauce

• Add a spoon full of hot water into the emulsion and whisk again.

• Whisk one egg yolk with a little warm water on a double boiler and add the
curdled sauce in a thin stream to form an emulsion.

Mayonnaise Sauce

• Add vinegar and whisk.

• Add 1 tsp hot water and whisk.

• Start with fresh egg yolk and add the curdled sauce in a thin stream to form an
emulsion.
RECIPES OF MOTHER SAUCES

BÉCHAMEL SAUCE

Butter 100 gm

Flour 100 gm

Milk 1 litre

Onion studded with Bay Leaf and clove

Nutmeg

1. Melt the butter in a saucepan.

2. Add the flour and cook to make a white roux.

3. Add the milk, in increments, stirring to prevent browning.

4. Add the Onion Pique

5. Bring to a boil and reduce to a simmer. Skim and stir frequently.

6. Cook 30 – 45 minutes. Until the flour taste is gone

7. Season with nutmeg.

8. Strain through a chinois.

9. SHOULD BE VELVETY.
 ESPAGNOLE SAUCE

Butter 60 gm

Flour 70 gm

Tomato puree 50 gm

Brown stock 1 ¼ litre

Fat 30 gm

Carrot 70 gm

Onion 100 gm

Celery 25 gm

Bay leaf 5 gm

Parsley 5 gm

1. Make a Brown Roux, using the butter and flour. Set aside.

2. Melt fat and sauté the mirepoix until well caramelized. DO NOT BURN.

3. Add the tomato puree and cook for 1-2 minute, to remove the "raw" tomato
flavor.

4. Add the brown roux and mix thoroughly.

5. Add the stock and Bouquet Garni. Mix well.

6. Bring to a boil and simmer, covered, over low heat for 2 hour, skimming
frequently

7. Strain through a chinois lined with cheesecloth

 DEMI-GLACE

Brown Stock 50%

Brown Sauce 50%

1. Place both ingredients into a suitable pot and reduce by half over a gentle heat.

2. Strain through muslin or a fine strainer.

HOLLANDAISE

Egg yolks 4

White peppercorns 8

Water 20 ml

Vinegar 20 ml

Butter 400 gm

Salt and cayenne

1. Crush the peppercorns and place in a stainless steel blow, add the vinegar and
reduce by three-quarters. Remove the pan from the stove.

2. Add the cold water.

3. Gently melt the butter.

4. Add the yolks to the reduction and whisk over heat until the mix takes on a
creamy consistency, doubles in volume and forms ribbons. Care must be taken
not to over cook this sabayon. This can result in a texture not unlike scrambled
eggs.

5. Whisk in the butter a little at a time until all has been absorbed. Use as soon as
possible to avoid holding too long.

N.B.

Butter sauces must not be made in aluminium pans as this can turn it grey. If the
sauce is allowed to heat over 60ºC it will curdle

VELOUTÉ

Butter 100 gm

Flour 100 gm

Stock 1 litre

• Make the roux in a saucepan.

• Slowly add the stock, in increments, stirring or whisking to avoid lumps

• Bring to a boil and simmer for 45 minutes or longer.

• Strain through a chinois.

• DO NOT SEASON THIS MOTHER SAUCE.

 TOMATO SAUCE

Flour 60 gm

Butter 70 gm

Bacon 40 gm

Onion 80 gm

Carrots 80 gm

Celery 40 gm

Bay leaf 1

Garlic 1 clove

Tomato puree 100 gm

Tomatoes chopped 100 gm

Stock 500 ml

Sugar 10 gm

Salt

1. Sauté bacon in butter, add onion, carrot and celery and sauté until they are
slightly brown.

2. Add flour and fry till it gets a sandy texture and gets slightly brown colour.

3. Add tomato puree and chopped tomatoes, and stir.

4. Add cold stock, stirring to prevent lumps and bring to boil.

5. Add seasoning and cook 1- 1 ½ hours.

6. Skim frequently.

7. Strain through a chinois.

MAYONNAISE

Egg yolks 8 no.

Salad oil or olive oil 1 litre

French mustard 1 gm

Vinegar 25 ml

Lemon 1

Seasoning

1. Combine the lemon juice, egg yolk, and salt.

2. Whisking constantly, begin to add the vegetable oil one drop at a time.

3. Once the initial few drops have been added, begin to add the oil more rapidly.
Until you have an emulsification.

4. Whisk until all the oil is incorporated. (Add water if the mayo looks too shiny or
if the color is not white enough, and/or if the consistency is very thick.)

5. This sauce must be stored below 5c.