1. Sauces

2. 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.

3. Definition

A flavorful liquid,
usually thickened,
that is used to
season, flavor and
enhance other foods.

4. Functions of a Sauce
1.
2.
3.
4.
5.
Provides moisture
Provides or
enhances flavor
Provides richness
Improves
appearances (color,
shine)
Provides interest
and appetite appeal

5. Structure of a Sauce
1.
2.
3.

A liquid, the body of a sauce
A thickening agent
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

6. Liquid Body


1.
2.
3.
4.
5.
Provides the base.
Most classical sauces are
based on 5 liquids.
White Stock – for veloute
sauces
Brown Stock – for brown
sauce
Milk – for bechamel
Tomato and stock –
tomato sauce
Clarified Butter – for
hollandaise

7. Thickening Agents

1.
2.
3.
4.
A sauce must be thick enough to cling lightly to the food.
Roux – cooked mixture of equal parts by weight of fat
and flour
Beurre Manie – a mixture of equal parts flour and butter
Whitewash – a thin mixture of flour and cold water
Slurry – a thin mixture of cornstarch and cold water

8. Making a Roux
Heat clarified butter over Blend into a smooth
low heat and add flour.
paste, adjusting the
amount of flour
needed to achieve
proper consistency.
Cook, stirring
constantly, until the
proper color and
flavor are achieved.

9. Roux
White roux
roux
Cook for 3–5 minutes
minutes
blond roux
Cook for 5–6 minutes
brown
Cook 15–20

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

11. White Sauces
Milk
White Veal Stock
White Chicken Stock
White Fish Stock
Bechamel
Veal Veloute
Allemande
Chicken Veloute
Supreme
Fish Veloute
White Wine Sauce

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

13. Brown, Red and Butter Sauces
Demiglaze
Brown Beef Stock
Espagnole
Tomato + Stock
Tomato Sauce
Clarified Butter
Hollandaise
Demiglaze

14. Sauce Espagnole I

15. Sauce Espagnole II

16. Tomato Sauce

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

18. Hollandaise Sauce
Remove egg yolk
mixture from the heat.
Gradually drizzle in
clarified butter, whipping
constantly to
maintain an emulsion.
Blend a little hot water into
the hollandaise sauce to
achieve proper consistency.
Season with salt and
white pepper, and add a
pinch of cayenne pepper.

19. 





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

20. 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
.

21. Liason
(a) Slowly stir a little of
the hot sauce (chicken
velouté, in this picture)
into the mixture of
cream and egg yolks to
warm it and dilute it.
(b) Stir the tempered
liaison back into the
remaining sauce.

22. 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.

23. FINISHING TECHNIQUES
1.
2.
3.
4.
5.
Reduction – used to concentrate basic flavors and adjust textures
Straining – necessary for the perfect velvety texture
Deglazing – to swirl a liquid in a pan to dissolve cooked food particles remaining on
the bottom
Enriching – liaison, butter, heavy cream give extra body, flavor and smoothness to
sauces
Seasoning – salt and lemon juice stimulate the taste buds

24. Standards of Quality for Sauces
1.
2.
3.
Consistency and Body –
Nape consistency, smooth,
not too thick or thin. Able to
coat the back of a spoon
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
Appearance – Smooth with a
good shine. Appropriate
color

25. 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.

26. Summary

Your sauce is only as
good as what you put
in it, and your dish is
only as good as your
sauce.