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.
• 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.
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.
Comments
Post a Comment