SAUCES

SAUCES

LATIN WORD “SALSUS”---SALTED

OLD HABITS OF PRESERVING MEAT IN SALT

LIQUID DERIEVED MIXED WITH WINE, HONEY, VINEGAR AND LOTS OF HERBS AND SPICES TO MASK /DISGUISE THE FLAVOUR OF THE SAUCE.

SAUCES ENHANCE THE FLAVOUR OF THE FOOD

IT SHOULD NOT DOMINATE OR OVERPOWER THE FOOD.

DEFINATION :A sauce maybe defined as a flavourful liquid, usually thickened , which is used to season enhance other foods.

The function of sauces:

A sauce adds the following qualities to foods

1) Moistness

2) Flavour

3) Richness

4) Appearance (colour and Shine)

5) Interest and eye appeal

CLASSIFICATION OF SAUCES

SAUCES MAY BE BROADLY CLASSIFIED AS

-Kitchen sauces

-Proprietary Sauces

Kitchen Sauces are the one that are usually prepared in the kitchen by the chefs for the preparation and completion of various dishes.

Kitchen sauces may be further classified as:

1) Mother /leading Sauces

2) Compound butters

3) Miscellaneous Sauces

4) Dessert Sauces

Proprietary Sauces are not prepared by chefs by usually prepared by various manufacturing companies. These sauces are usually served on the table in the restaurant as a part of an accompaniment to certain dishes. Chefs in the Kitchen may use these sauces in marinades, as seasonings and in the preparation of certain dishes.

Eg: Worcestershire sauce, A-1 sauce, LP sauce, HP sauce etc.

KITCHEN SAUCES

Mother sauces or leading sauces may be further divided into:

Hot Sauces: Béchamel, Veloute, Espagnole and Tomato Sauce

Warm sauce: Hollandaise

Cold Sauce: Mayonnaise

The structure of a sauce:

Consist of 3 parts:

-A liquid

-A thickening Agent

-Seasoning and Flavouring Ingredients

SAUCE	LIQUID	THICKENING AGENT	SEASONING AND FLAVOURING
BECHAMEL	MILK	WHITE ROUX	CLOUTE/ONION PIQUE/STUDDED ONION
VELOUTE	STOCK	BLOND ROUX	SACHET D’EPICES
HOLLANDAISE	CLARIFIED BUTTER	EGG YOLKS	REDUCTION OF PEPPERCORNS ,SHALLOTS AND VINEGAR
MAYONNAISE	OIL	EGG YOLKS	MUSTARD ,VINEGAR,LIME JUICE,SALT N PEPPER
TOMATO	STOCK	BROWN ROUX	BACON,TOMATOES,SACHET D’EPICE
ESPAGNOLE	BROWN STOCK (ESTOUFADE)	BROWN ROUX	SACHET D’SPICE, BOUQUET GARNI

THICKENING AGENTS

A sauce must be thick enough to cling lightly to the foods; otherwise it will run off and lie in a puddle at the bottom of the dish. This does not mean that it should be heavy and pasty either. Starches are the most common thickening agents used in sauces but there are others as well.

- Roux: Cooked mixture of Equal quantities of Fat and flour by weight.
- Beurre manie: uncooked mixture of equal Quantities of butter and flour by weight
- Whitewash: blend of milk and flour
- Slurry: blend of water and flour
- Corn starch: blend of corn flour and water. Used when a clear glossy texture is required.
- Arrowroot: used like cornstarch but gives an even clearer sauce.

-Breadcrumbs: Both fresh and dry will thicken sauces very quickly as they have already been cooked.
- Egg Yolks: used as thickening in emulsion sauces such as mayonnaise and Hollandaise.
- Egg Yolk and Cream Liaison: Thick cream also adds thickness and flavor to the sauce. Egg yolks have the power to thicken because of the coagulation of the protein present in the yolk, when heated. Besides thickening, the liaison also gives richness, flavor & smoothness to the sauce.

-Blood :to thicken dishes were used in older days, nowadays due to health concerns it has been discontinued.

FINISHING TECHNIQUES

REDUCTION

1.    USING REDUCTION TO CONCENTRATE BASIC FLAVOURS: If we simmer a sauce for a long time, some of the water is evaporated, the resulting sauce is more flavourful. This is the same technique when making glazes from stocks

2.   USING REDUCTION TO ADJUST TEXTURES: Concentrating a sauce by reduction also thickens it, as only the water evaporates.

3.   USING REDUCTION TO ADD NEW FLAVOURS:  reductions of other liquids especially red and white wine with different flavouring ingredients, herbs and spices.

Terminology

To reduce by one half means to cook away (reduce) one half of the volume, so half is left.

To reduce by three fourths means to cook away three – fourths of the volume, so that only one fourth is left.

To reduce au sec means to reduce until dry or nearly dry.

STRAINING: A sauce should always be smooth and lump free. To bring a sauces texture to perfection, to create a velvety smoothness straining is necessary. Straining through a china cap lined with several layers of cheese cloth is effective. Straining is usually done before final seasoning.

DEGLAZING: To deglaze means to swirl a liquid in a sauté pan or other pan to dissolve cooked particles of food remaining at the bottom of the pan. It is an important technique for finishing sauces that accompany sautéed items. A liquid such as stock or wine is used to deglaze the pan and reduce the liquid by one half or three –fourths. This reduction with the added flavour of the pan drippings is then added to the sauce that is served with the item.

ENRICHING WITH BUTTER AND CREAM

LIAISON: In addition to being a thickening agent, the liaison of egg yolks and cream is used to finish a sauce by giving extra richness and smoothness.

HEAVY CREAM: Heavy cream has long been used to give flavour and richness to the sauces.

BUTTER: A Useful enchriching technique used in classical and well as modern cooking is called MONTER AU BEURRE (FINISHING OFF WITH BUTTER)

To finish off a sauce simply add a few pieces of softened butter to the hot sauce and swirl it until it melts. The sauce should then be served immediately; if it is allowed to stand the butter may separate out.

Finishing the sauce with butter gives a little extra shine and smoothness, as well as adding to the rich taste.

STANDARDS FOR QUALITY SAUCES

1. Consistency & Body:
Most sauces should be smooth with no lumps. They should not be too thick and pasty. They must be thick enough to coat the foods lightly.

2. Flavor:
The flavor of the sauce should be distinctive and well balanced. There must be a proper degree of seasoning with no starchy taste. The flavor should be selected to enhance or complement the food.

3. Appearance:
The appearance should be smooth with a good shine and gloss. It should have the requisite color: rich brown for the Espagnole, pale ivory for the veloute and white (not gray) for the béchamel.

DERIVATIVES /SMALL SAUCES OF BECHAMEL SAUCE

Ò AURORE  : BS + TOMATO PUREE

Ò AVIGNON SAUCE: BS + GARLIC + GRATED PARMESAN CHEESE +LIAISON + CHOPPED PARSLEY

Ò BREAD SAUCE: BS + GRATED FRESH BREADCRUMBS+CAYENNE PEPPER+NUTMEG FINISHED OFF WITH CREAM.

Ò CARDINAL SAUCE: BS + FISH STOCK TRUFFLE ESSENCE +CAYENNE PEPPER + LOBSTER BUTTER

Ò DILL SAUCE :BS + LEMON JUICE + DILL LEAVES

Ò HORSERADISH SAUCE:BS +GRATED HORSERADDISH+CAYENNE PEPPER

Ò MORNAY:BS +GRATED PARMESAN+GRUYERE CHEESE

Ò MUSTARD SAUCE:BS+ MUSTARD(DIJON)

Ò NANTUA SAUCE:BS + CRAYFISH TAILS+CRAYFISH BUTTER+CREAM

Ò SCOTCH EGG SAUCE: BS +SIEVED HARD BOILED EGG YOLKS +JULIENNE HARD BOILED EGG WHITES.

DERIVATIVES/SMALL SAUCES OF VELOUTE

Ò AURORE:VS + TOMATO PUREE

Ò ALLEMANDE:VS + REDUCTION OF MUSHROOM ,SHALLOTS,STOCK ,LEMON JUICE+ LIAISON

Ò BERCY:FISH VELOUTE +REDUCTION OF SHALLOT ,WHITE WINE ,STOCK +PARSLEY (ESPECIALLY USED FOR FISH)

Ò BONNEFOY: VS + REDUCTION OF SHALLOT,WINE ,THYME,BAYLEAF,PEPPERCORN +TARRAGON.

Ò SUPREME :VS+ REDUCTION OF SHALLOTS MUSHROOM ,STOCK + HEAVY CREAM

Ò ALBUFERA SAUCE: SAUCE SUPREME + MEAT GLAZE +PIMENTO BUTTER.

Ò NORMANDY SAUCE :VS +REDUCTION OF SHALLOTS OYSTER LIQUEUR + MUSHROOMS+LIAISON

Ò OYSTER SAUCE: NORMANDY SAUCE FLAVOURED WITH LEMON JUICE +GARNISH OF POACHED OYSTER

ESPAGNOLE: BROWN SAUCE

ESTOUFADE: BROWN STOCK

DEMI –GLACE: EQUAL QUANTITIES OF ESTOUFFADE +ESPAGNOLE REDUCED TO HALF

MEAT GLAZE (GLACE DE VIANDE): REDUCED STOCK (AT LEAST 90%)

JUS-LIE: (Thickened juice) Deglazed and thickened with cornstarch

DERIVATIVES/SMALL SAUCES OF ESPAGNOLE

Ò SAUCE BIGARDE (FOR DUCK):DEMI –GLAZE + ORANGE JUICE +ZEST OF ORANGE +LEMON JUICE + ZEST OF LEMON +ORANGE LIQUEUR

Ò SAUCE BORDELAISE:DEMI –GLAZE +REDUCTION OF SHALLOT ,RED WINE ,HERBS+ POACHED BONE MARROW

Ò SAUCE ROUENNAISE : BORDELAISE +FINELY PUREED DUCK LIVER +LEMON JUICE

Ò SAUCE BOUGUIGNONNE:DEMI –GLAZE+REDUCTION OF SHALLOTS ,BAYLEAF ,THYME +BACON

Ò SAUCE MADEIRA: DEMI –GLAZE + REDUCTION OF MADEIRA.

Ò SAUCE PERIGORD: MADEIRA +TRUFFLE PEELINGS +MINCED BLACK TRUFFLE.

Ò SAUCE POIVRADE: DEMI- GLAZE +REDUCTION OF WINE AND VINEGAR +CRUSHED PEPPERCORNS.

Ò SAUCE DIANE: PEPPER SAUCE + GAME GLAZE +HEAVY CREAM +DICES OF HARD COOKED EGG WHITE +BLACK TRUFFLES.

Ò SAUCE ROBERT :DEMI –GLAZE + REDUCTION OF WINE AND VINEGAR +DIJON MUSTARD

Ò SAUCE CHARCUTIERE : ROBERT SAUCE + JULIENNE GHERKINS

DERIVATIVES /SMALL SAUCES OF TOMATO SAUCE

Ò SAUCE PORTUGAISE : TS + MEAT GLAZE + CONCASSED TOMATOES +CHOPPED PARSLEY

Ò SAUCE CREOLE :TOMATO SAUCE +REDUCTION OF (WINE ,GARLIC ,ONIONS)+CAYENNE PEPPER +STRIPS OF RED PEPPERS

Ò SAUCE NAVARRAISE: TOMATO SAUCE +FLAVOURED WITH GARLIC +GARNISHED WITH CHOPPED HERBS.

DERIVATIVES /SMALL SAUCES OF MAYONNAISE SAUCE

Ò SAUCE ALEXANDRA: MAYO+HARD COOKED SIEVED EGG YOLKS, SEASONED WITH DRY MUSTARD AND GARNISHED WITH CHOPPED CHERVIL.

Ò SAUCE AMERICAN :MAYO + PUREED LOBSTER

Ò SAUCE ANDALOUSE: MAYO + TOMATO PUREE GARNISHED WITH DICED BELL PEPPER.

Ò SAUCE GRIBICHE: MAYO MADE WITH SIEVED HARD BOILED EGG YOLKS +CHOPPED CAPERS+GHERKINS+PARSLEY+TARRAGON+CHERVILS+

WHITE OF HARD BOILED EGG WHITE JULIENNE.

Ò SAUCE VERTE: MAYO +BLENDED TARRAGON, PARSLEY, WATERCRESS, BASIL.

Ò SAUCE REMOULADE: MAYO + DIJON MUSTARD +ANCHOVY FILLET +TARRAGON+CHERVIL/PARSLEY+GHERKINS+ CAPERS

Ò SAUCE TARTARE: MAYO + SHALLOTS + GHERKINS+PARSLEY/CHIVES

Ò SAUCE CHANTILLY :MAYO +UNSWEETENED WHIPPED CREAM 

DERIVATIVES/SMALL SAUCES OF HOLLANDAISE

Ò SAUCE MALTAISE : HOLLANDAISE + JUICE OF BLOOD ORANGES +BLANCHED ORANGES ZEST

Ò SAUCE MOUSSELINE (CHANTILLY SAUCE): HOLLANDAISE +HEAVY CREAM.

Ò SAUCE BAVAROISE: H.S + DICED OF CRAYFISH TAILS +CRAY FISH BUTTER 

Ò SAUCE RUBENS: REDUCTION OF (FISH STOCK, WHITE WINE, and MIREPOIX) +ANCHOVY ADDED WHILE MAKING A HOLLANDAISE.

Ò SAUCE BEARNAISE : HOLLANDAISE MADE WITH REDUCTION OF WINE ,VINEGAR,SHALLOTS ,TARRAGON

Ò SAUCE CHORON: BEARNAISE + TOMATO PUREE

Ò FOYOT SAUCE : BEARNAISE +MEAT GLAZE

Ò SAUCE PALOISE : BEARNAISE SAUCE MADE WITH MINT INSTEAD OF TARRAGON

Ò SAUCE RACHEL: BEARNAISE + (FLAVORED) DEMIGLAZE + DICED TOMATOES.

COMPOUND BUTTERS

Ò GARLIC BUTTER: BUTTER + GARLIC PASTE

Ò BASIL BUTTER : BUTTER +GARLIC + MINCED BASIL

Ò ALMOND BUTTER : BUTTER +PUREED ALMONDS

Ò ANCHOVY BUTTER : BUTTER + ANCHOVIES + LEMON JUICE

Ò CAVIAR BUTTER : BUTTER + CAVIAR (FISH ROE OF THE FISH STURGEON )

Ò COLBERT BUTTER : BUTTER + MEAT GLAZE +TARRAGON

Ò CRAYFISH BUTTER : BUTTER + CRUSHED CRAYFISH SHELLS REDUCED WITH SHALLOTS ,WINE AND STRAINED+ FINELY DICED CRAYFISH TAILS

Ò LOBSTER BUTTER : BUTTER +CRUSHED LOBSTER SHELLS REDUCED WITH SHALLOTS ,WINE AND STRAINED+ FINELY DICED LOBSTER TAILS

Ò MAITRE D’HOTEL BUTTER :BUTTER + LEMON JUICE +PARSLEY

Ò ESCARGOT BUTTER : BUTTER + SHALLOTS +GARLIC +PERNOD +PARSLEY +NUTMEG

MISCELLANEOUS SAUCES
These are sauces that do not fit into any of the above classifications. These include:
Mint Sauce for Roast lamb
Horse radish sauce for Roast Beef
Bread Sauce for Roast Chicken
Cranberry sauce for Roast Turkey
Apple sauce for Roast Pork
Raisin Sauce for Ham
Orange sauce for Roast duck

Caper sauce for boiled mutton

Cumberland sauce for Roast Venison

Ò HORSERADDISH SAUCE:GRATED HORSERADDISH +MUSTARD +CASTER SUGAR+ SALT + CREAM +VINEGAR+ SOAKED SQUEEZED  BREAD CRUMBS

(SERVED WITH ROAST BEEF)

Ò MINT SAUCE : MINT LEAVES CHOPPED +CASTER SUGAR +VINEGAR +SALT +PEPPER+WATER.MIX ALL INGREDIENTS TOGETHER .SERVED WITH ROAST LAMB

Ò APPLE SAUCE : COOKED WELL MASHED APPLES +CINNAMON +SUGAR .SERVED WITH ROAST PORK

Ò BREAD SAUCE: INFUSED MILK +FRESH WHITE BREADCRUMBS+SALT +BUTTER +CREAM. SERVED WITH ROAST CHICKEN

Ò CAPER SAUCE : BUTTER SAUCE + CAPERS.SERVED WITH BOILED LEG OF MUTTON

Ò CRANBERRY SAUCE : STEWED CRANBERRIES PUREE +SUGAR .SERVED WITH ROAST TURKEY

Ò CUMBER LAND SAUCE : RED CURRENT JELLY +PORT WINE +CHOPPED SHALLOTS +ORANGE AND LEMON ZEST N JUICE +MUSTARD +CAYENNE PEPPER+GROUND GINGER .(ROAST VENISON )

BEURRE BLANC:

REDUCTION OF STOCK, WINE, JUICE AND OR VINEGAR, PLUS AROMATICS, THICKENED BY ADDING KNOBS OF BUTTER AND EMULSIFYING THE SAUCE.

MAYONNAISE

       Mayonnaise is a semi –solid emulsion of edible oils, egg yolks, vinegar (or lemon juice) and seasonings.

Preparation of Mayonnaise that will stand up well and not separate involves certain factors and techniques.

An emulsion is more readily achieved when all ingredients are at room temperature. Cold oil is difficult to break up into small fat globules that will ensure easy emulsification. Therefore it is recommended that the oil and the egg yolk be at room temperature.

Egg yolks are an efficient emulsifying agent because of their ability to hold additional fats. Fresh eggs are superior to older or stale eggs, for use in mayonnaise. Stale egg yolks have a weaker cell structure and thus are not able to hold the oil incorporated. Although older books and traditional recipes call for the use of salad oil or olive oil in the preparation of mayonnaise, modern chefs prefer the use of refined oil. This has a more neutral flavor and does not overpower the taste of the dish into which it is added. Any popular brand of oil may be used so long as it does not overpower the flavor of the sauce.

Egg yolk and oil are beaten together in the initial preparation step, prior to the addition of oil. Rapid and thorough beating of the eggs and oils in the beginning is one of the most important factors in producing the initial emulsion. The method of adding the oil is a deciding factor in the stability of the emulsion. Oil must be added slowly in the beginning and in small quantities. Once the emulsion begins to form, the oil may be added more rapidly and in greater volume. Make sure that the egg yolk is absorbing the oil as it is incorporated into the emulsion. The vinegar or lemon juice may be added either in the beginning itself or during various stages alternately with the oil. Vinegar will thin the emulsion and make it more liquid. It also reduces the intensity of the yellow color of the egg yolk.



Separation of the emulsion may occur if:

1. Oil is added too fast
2. Oil is added in too large a volume at one time
3. Improper and inefficient mixing techniques are used
4. Ingredients are at the wrong temperature

Separation may be corrected by:
1. Starting with a fresh egg yolk and using the separated mixture as the oil
2. Starting with a small quantity of prepared mayonnaise and using the separated mixture as the oil

It is obvious that re emulsifying requires additional cost and labor besides time. Strict observance of quantities and prescribed methods will lessen the possibility of the sauce separating.

Fresh Mayonnaise may be stored in the refrigerator for upto two weeks and 3 to 5 °C. Remember; mayonnaise is a cold, UNCOOKED sauce that contains egg yolk, which is a perfect medium for the growth and multiplication of bacteria. A thin film of oil maybe found on the surface. This is useful as it will form a protective layer and preserve the mayonnaise even longer. It can be easily mixed back into the sauce just before use.

BASIC RECIPE
Egg Yolk 1 no
Salt a pinch
Oil 150 ml
Mustard paste 1 tablespoon
White pepper powder a pinch
White vinegar/
Lemon juice 15 ml

Method: Select an acid repelling bowl. Add egg yolks, seasoning and vinegar.
Beat well until well mixed
Add the oil, slowly at first and then a little faster.
When the mixture becomes heavy and sticks to the whisk, check the seasoning. Now add in the rest of the oil.
No other flavorings should be added to the basic mayonnaise, which would overpower the various sauces, which derive out of this basic mother sauce. If fruit juices such as orange and pineapple are to be used, omit the vinegar and lemon juice from the recipe.
Containers:
Always check the container that is to be used to prepare a mayonnaise. It should not react with the acid in the sauce. Aluminum and copper should be avoided. Glass, stainless steel, enamel are all ideal for making mayonnaise. Also make sure that the vessel is absolutely clean and does not have any unwanted flavors already in it.

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Please refer recipes for Mother Sauces from your Food Production journal.

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Questions from Previous Years:

·       Explain the following culinary terms:

Roux, jus-lie, Béchamel, liaison, espagnole, estouffade, réduction

·       Write short Notes on thickening Agents

·       Give the recipe for preparing 5 liters of Espagnole sauce

·       Give 4 derivatives of béchamel sauce

·       Give 4 reasons a mayonnaise may curdle

·       Give 4 main functions of sauces

·       List and explain the various mother sauces and give 2 derivatives of each.

·       Give the recipe for 5 liters of Mayonnaise or Béchamel

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REFERENCE BOOKS: Sauce Bible –Paul Larousse

                      Professional cooking -Wayne Gisslen

                             Food production operations-Parvinder Bali