Culinary: Sauce

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Culinary Sauce
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Section Objectives

• Upon completing this section, you should be able
  to
• Discuss and apply principles of sauce
  preparation

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Sauce

• Definition Hot or cold seasoned liquid either
  served with, or cooked in, a dish

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Functions of a Sauce

• Moisturize
• Flavor
• Enrich
• Bind
• Enhance appearance
• Provoke interest
• Appeal to appetite

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Warm Sauce Categories

• Mother sauces
• Béchamel
• Velouté
• Demi-Glace/Espagnole
• Tomato
• Emulsion
• Hollandaise

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Mother Sauces

• Take a long time to prepare
• Stable, can be reheated
• Foundation for other sauce dishes
• Béchamel (white) cream, Cheddar, and mornay
• Velouté allemande, supreme, and Normandy
• Tomato Spanish, milanaise, and creole
• Demi-glace mushroom, marchand de vin, and
  chasseur

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Béchamel Sauce

• Milk
• White roux
• Onion piqué spiked with clove and bay leaf
• Nutmeg, salt, and pepper
• Quality Smooth, creamy texture thickness of
  heavy cream white color full flavor of base

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Velouté Sauce

• Poultry, veal, or fish stock
• Blond roux
• Salt and pepper
• Quality Smooth, creamy texture thickness of
  heavy cream pale blond color full flavor of base

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Tomato Sauce

• Tomato
• White stock
• Mirepoix and seasoning
• Blond roux
• Quality Smooth, creamy texture thickness of
  heavy cream red color full flavor of base

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Espagnole / Demi-Glace Sauce

• Espagnole
• Brown veal or beef stock
• Brown roux
• Seasonings
• Demi-glace
• 50 espagnole
• 50 brown stock
• Reduced by 50

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Emulsions

• Definition Bringing disparate ingredients
  together
• Emulsifier
• Something that assists in forming an emulsion
• Egg yolk (lecithin)
• Particles (dry mustard, pepper, salt)
• Acid (vinegar, wine)
• Thick liquid (corn syrup, puréed fruit)

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Hollandaise Sauce

• Egg yolk
• Clarified butter
• Cold water
• White vinegar
• Lemon juice
• Cayenne pepper
• Salt

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Cold Sauce Categories

• Emulsion
• Mayonnaise
• French
• Other
• Salad dressing
• Dessert sauce
• Classic

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Mayonnaise Sauce

• Egg yolk
• Oil, canola
• Sugar
• Salt
• Dry mustard
• Vinegar

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French Dressing

• Emulsified
• Eggs, whole
• Dry mustard
• Paprika
• White pepper
• Salt
• Oil, canola
• Vinegar

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Dressings

• Basic
• Vinegar
• White pepper
• Dry mustard
• Salt
• Oil, canola

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Sauce Components

• Liquid/Semi-liquid base
• Thickening agent
• Flavoring and seasoning

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Sauce Thickening Agents

• Roux
• 50 fat and 50 flour, cooked
• White for béchamel
• Blond for velouté
• Brown for espagnole
• Buerre Manie
• 50 fat and 50 flour, uncooked

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Sauce Thickening Agents continued

• Egg Yolk
• Liaison
• Other starches cornstarch, arrowroot
• Slurry mixture of raw starch and liquid