Prepare Sauces

Required for Menu

Item
Learning Outcome 3
Sauces
One of the important components of a
dish is the sauce. Sauces serve a particular
function in the composition of a dish.
These enhance the taste of the food to be
served as well as add moisture or
succulence to food that
are cooked dry. Sauces also enhance
the appearance of a dish by adding
luster and sheen. A sauce that
includes a flavor complementary to
a food brings out the flavor of that
food. It defines and enriches the
overall taste and
its texture. Sauce
is a fluid dressing
for poultry, meat,
fish, dessert and
other culinary
products.
Sauce is a flavorful liquid, usually
thickened that is used to season, flavor
and enhance other foods. It adds:

1. Moistness 2. Flavor 3. Richness

4. Appearance (color and shine)
5. Appeal
 Basic Sauces for Meat,
Vegetables, and Fish
1.White sauce - Its
basic ingredient is
milk which is
thickened with flour
enriched with butter.
 Basic Sauces for Meat,
Vegetables, and Fish
2.Veloute sauce - Its
chief ingredients are
veal, chicken and
fish broth, thickened
with blonde roux.
 Basic Sauces for Meat,
Vegetables, and Fish
3. Hollandaise – It is a rich
emulsified sauce made from
butter, egg yolks, lemon juice
and cayenne. Emulsion – (as fat
in milk) consists of liquid
dispersed with or without an
emulsifier in another liquid that
usually would not mix together.
 Basic Sauces for Meat,
Vegetables, and Fish
4.Brown sauce /
Espagnole – It is a brown
roux-based sauce made
with margarine or butter,
flavor and brown stock.
 Basic Sauces for Meat,
Vegetables, and Fish
5.Tomato – It is made
from stock (ham/pork)
and tomato products
seasoned with spices
and herbs.
 A. Variation of Sauces

1.Hot Sauces –
made just
before they are
to be used.
 2. Cold sauces –
cooked ahead of time,
then cooled, covered,
and placed in the
refrigerator to chill.
 B. Thickening Agents
• Thickens sauce to the right
consistency. The sauce must be thick
enough to cling lightly to the food.
• Starches are the most commonly used
thickeners for sauce making. Flour is
the principal starch used. Other
products include cornstarch, arrowroot,
waxy maize, pre-gelatinized starch,
bread crumbs, and other vegetables and
grain products like potato starch and
rice flour.
• Starches thicken by gelatinization,
which is the process by which starch
granules absorb water and swell many
times their original sizes. Starch granules
must be separated before heating in liquid
to avoid lumping. Lumping occurs because
the starch on the outside of the lump
quickly gelatinizes into a coating that
prevents the liquid from reaching the
starch inside.
 B. Thickening Agents
Starch granules are separated in two ways:
• Mixing the starch with fat.
Example: roux
·Mixing the starch with a cold liquid.
Example: slurry
 B. Thickening Agents
1.FAT
a)Clarified butter.
Using clarified butter
results to finest
sauces because of its
flavor.
 B. Thickening Agents

b)Margarine. Used
as a substitute for
butter because of its
lower cost.
 B. Thickening Agents

c)Animal fat.
Chicken fat, beef
drippings and lard.
 B. Thickening Agents

d)Vegetable oil and

shortening. Can be
used for roux, but it
adds no flavor.
 B. Thickening Agents
2.FLOUR
The thickening power of flour depends
on its starch content. Bread flour is
commonly used in commercial cooking. It is
sometimes browned for use in brown roux.
Heavily browned flour has only 1/3 the
thickening power of not brown flour.
 B. Thickening Agents
a)White Roux – cooked
just enough to cook
the raw taste of flour;
used for béchamel and
other white sauces
based on milk.
 B. Thickening Agents
b)Blond Roux –
cooked little longer
to a slightly darker
color; used for
veloutes.
 B. Thickening Agents
c)Brown Roux – cooked to a
light brown color and a
nutty aroma. Flour may be
browned before adding to
the fat. It contributes flavor
and color to brown sauces.
 C. Common Problems in Sauce
1.Discarding
2.Oiling-off
3.Poor Texture
4.Synersis (weeping)
5.Oil Streaking
 METHODS OF PREPARING
SAUCES
PURPOSE BUTTER FLOUR LIQUID: milk/stock/cream

Light Sauce 1 tbsp. 1 tbsp. 1 cup

General Sauce 1 ½ tbsps. 1 ½ tbsps. 1 cup

Thick Sauce 5 tbsps. 2 tbsps. 1 cup

Souffle Sauce 2 tbsps. 2 tbsps. 1 cup

 Hygienic Principles and
Practices in Sauce Making
1.Make sure all equipment is perfectly
clean.
2.Hold sauce no longer than 1 ½ hours.
Make only enough to serve in this
time, and discard any that is left over.
Never mix an old batch of sauce with a new
batch.
Never hold hollandaise or béarnaise or any
other acid product in aluminum. Use
stainless-steel containers.
 MAKING ROUX

1.Melt fat.
 MAKING ROUX
2.Add correct amount
of flour, and stir
until fat and flour is
thoroughly mixed.
 MAKING ROUX

3.Cook to the
desired degree of
white, blond or
brown roux.
 BASIC FINISHING TECHNIQUES
IN SAUCE MAKING
1.REDUCTION
• Using reduction to concentrate
basic flavors. The water
evaporates when simmered. The
sauce becomes more
concentrated and more flavorful.
 BASIC FINISHING TECHNIQUES
IN SAUCE MAKING
2.Straining
This is very important in order
to produce a smooth, lump free
sauce. Straining through a china
cap lined with several layers of
cheesecloth is effective .
Using reduction to adjust textures The sauce
may be simmered until it reaches the desired
thickness. Stock or other liquid may be added
to thickened sauce to thin it out, then simmer
to reduce to the right consistency.
Using reduction to add new flavors. Glazes or
reduced stocks are added to sauces to give
flavor.
 BASIC FINISHING
TECHNIQUES IN SAUCE
MAKING
3.Deglazing
To deglaze means to swirl a
liquid in a sauté pan to
cooked particles of food
remaining on the bottom.
 Liquid such as wine or stock is used to
deglaze then reduced by one-half or three-
fourths. This reduction, with the added flavor
of the pan drippings, is then added to the
sauce.
 BASIC FINISHING
TECHNIQUES IN SAUCE
MAKING
4.Enriching with Butter
and Cream
• Liaison mixture of egg
yolks and cream added to
sauce to give extra
richness and smoothness.
Heavy cream- added to give flavor and richness to sauce
Butter - Add softened butter to hot sauce and swirl until it melts. Serve immediately to prevent
separation of butter. Butter gives extra shine and smoothness to the sauce
 BASIC FINISHING TECHNIQUES
IN SAUCE MAKING
5.Seasoning
Adds and develop flavor
Ex: salt
lemon juice
cayenne
white pepper
sherry and Madeira
1-3 TRUE OR FALSE
1.One of the important components of a dish is the
sauce.
2.A roux must not be cooked so that the scale does not
have a raw strainy taste of flour.
3.Soups are based on the stocks added with other
ingredients for variety of flavor, consistency and aroma.
4.It is a flavorful liquid, usually thickened that is used to
season, flavor and enhance other foods.
5.It is a rich emulsified sauce made from butter,egg
yolks, lemon juice and cayenne.
IDENTIFY
13. 14.

15.
ANSWERS
1. True
2. False
3. True
4. Sauce
5. Hollandaise
6. Thickening agent
7. Margarine
8. Blond roux
9-11
9. Melt fat
10. Add correct amount of flour and stir until fat and flavor is thoroughly mixed
11. Cooked to the desired degree of white blond or brown roux.
12. Seasoning
13. Clarified fat
14. Animal Fat
15. Flour