Sauces

Introduction
 Why do I need this?
 60 minute lecture
 5 minute quiz
 You should be able to not only define what
a sauce is, but also be able to identify the
different components and techniques in
making a sauce.
 Definition
 A flavorful liquid,
usually thickened,
that is used to
season, flavor and
enhance other foods.
 Functions of a Sauce
1. Provides moisture
2. Provides or
enhances flavor
3. Provides richness
4. Improves
appearances (color,
shine)
5. Provides interest
and appetite appeal
 Structure of a Sauce

1. A liquid, the body of a sauce

2. A thickening agent
3. Additional seasoning and flavoring ingredients
 It is very important that each of these
components are prepared and combined very
well in order to make an excellent finished
Liquid Body
 Provides the base.
 Most classical sauces are
based on 5 liquids.
1. White Stock – for veloute
sauces
2. Brown Stock – for brown
sauce
3. Milk – for bechamel
4. Tomato and stock –
tomato sauce
5. Clarified Butter – for
hollandaise
 Thickening Agents
 A sauce must be thick enough to cling lightly to the food.
1. Roux – cooked mixture of equal parts by weight of fat
and flour
2. Beurre Manie – a mixture of equal parts flour and butter
3. Whitewash – a thin mixture of flour and cold water
4. Slurry – a thin mixture of cornstarch and cold water
 Making a Roux

Heat clarified butter over Blend into a smooth Cook, stirring

low heat and add flour. paste, adjusting the constantly, until the
amount of flour proper color and
needed to achieve flavor are achieved.
proper consistency.
 Roux

White roux blond roux brown

roux Cook for 3–5 minutes Cook for 5–6 minutes Cook 15–20
minutes
 Thickening Agents
5. Arrowroot – similar to
cornstarch but results in a
clearer sauce and is more
expensive
6. Waxy Maize – is handled
like cornstarch and used for
sauces that are to be frozen
7. Bread Crumbs – thickens
liquids quickly because it is
already cooked. Used for
rustic dishes
8. Purees – vegetables, nuts,
etc.
 White Sauces
Milk Bechamel

White Veal Stock

Veal Veloute Allemande

White Chicken Stock

Chicken Veloute Supreme

White Fish Stock White Wine Sauce

Fish Veloute
 Bechamel
In a heavy Remove the
saucepan, onion piqué
heat milk from the hot
and an milk, and add
onion the milk
piqué, and gradually to
simmer for the white
10 minutes. roux, whisking
Heat to a boil, and constantly.
reduce to a simmer.
Simmer Strain the
approximately sauce
20 minutes or until through a
proper flavor and chinois.
consistency are
achieved.
Season with salt,
white pepper, and
nutmeg.
 Brown, Red and Butter Sauces

Demiglaze

Brown Beef Stock

Espagnole Demiglaze

Tomato + Stock Tomato Sauce

Clarified Butter Hollandaise

Sauce Espagnole I
Sauce Espagnole II
Tomato Sauce
 Hollandaise Sauce

Simmer white Blend cooled, Whip egg yolk

wine, vinegar, strained mixture over a
peppercorn, and reduction into double boiler,
bay leaf to make egg yolks. cooking until
a reduction. the eggs start
to ribbon.
 Hollandaise Sauce

Remove egg yolk Blend a little hot water into

mixture from the heat. the hollandaise sauce to
Gradually drizzle in achieve proper consistency.
clarified butter, whipping Season with salt and
white pepper, and add a
constantly to pinch of cayenne pepper.
maintain an emulsion.
 Emulsification is another method of thickening
sauces. Emulsions are made by mixing two or more
liquid ingredients that normally do not combine, with the
aid of an emulsifying agent.
 Permanent—A permanent emulsion usually lasts
several days or more.
Ex: Mayonaise
 Semi-permanent—A semi-permanent emulsion lasts a
shorter period of time than a permanent emulsion,
usually several hours.
 Ex:Hollandaise
 Temporary—A temporary emulsion lasts the shortest
period of time, usually only several minutes. A temporary
emulsion is classified as such because it does not
contain an emulsifying agent.
 Ex:Vinaigrette
 Liaison

 Consists of egg yolks and cream.

 Coagulation of egg proteins when heated results in slight thickening.
 The heavy cream increases the coagulation temperature of the
yolks and adds flavor and richness.
 Is used only in finishing and is primarily for the purpose of enriching
and giving body .
 Liason

(a) Slowly stir a little of (b) Stir the tempered

the hot sauce (chicken liaison back into the
velouté, in this picture) remaining sauce.
into the mixture of
cream and egg yolks to
warm it and dilute it.
 Liason
 Tempering is the process of equalizing
the temperatures of two liquids before
mixing them together.
 To temper, gradually add small quantities
of the hot sauce or soup to the cool liquid,
slowly raising the temperature until it is
almost equal in both liquids.
 FINISHING TECHNIQUES
1. Reduction – used to concentrate basic flavors and adjust textures
2. Straining – necessary for the perfect velvety texture
3. Deglazing – to swirl a liquid in a pan to dissolve cooked food particles remaining on
the bottom
4. Enriching – liaison, butter, heavy cream give extra body, flavor and smoothness to
sauces
5. Seasoning – salt and lemon juice stimulate the taste buds
Standards of Quality for Sauces
1. Consistency and Body –
Nape consistency, smooth,
not too thick or thin. Able to
coat the back of a spoon
2. Flavor – Distinctive and well
balanced. Not starchy and
with the proper degree of
seasoning. Should enhance
or complement the food or
provide a pleasing contrast
3. Appearance – Smooth with a
good shine. Appropriate
color
 Other Sauces

 Simple and Compound Butters – this ranges from melted butter to flavored
butters.
 Pan Gravies – sauces made with the drippings of the meat or poultry they
are served with.
 Miscellaneous Hot Sauces – does not derive from any of the 5 mother
sauces. Examples are a raisin sauce, sour cream sauce, etc.
 Miscellaneous Cold Sauces – includes, vinaigrettes, horseradish sauce,
pesto, chutney, infused oils, coulis, etc.
Summary
 Your sauce is only as
good as what you put
in it, and your dish is
only as good as your
sauce.
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