1.
Chpt. 21

2.
 Sauces are thickened liquids that
complement other foods
 Add color and shine to dishes
 Contribute flavors that complement or
accent the flavors of a particular dish
 Add richness, especially if sauce is high fat
 Add visual appeal
 Adds moisture

3.
 Allsauces are thickened liquids, which
separates them from stocks
 Nappe’- the sauce is thick enough to coat the
back of a spoon
 Sauces can be thickened with
starches, purees, eggs or emulsions

4.
A classic starch based thickener, equal parts
flour and fat
 Three different types- white, blond, and
brown
 White is cooked 3 to 5 minutes
 Blond is cooked 10 minutes
 Brown is cooked 20 to 30 minutes

5.
A slurry is a mixture of cold liquid and starch
 Common slurry ingredients
 Cornstarch- starch from corn, inexpensive, glossy
sauce
 Arrowroot- from tropical root, expensive, best
choice is going to freeze sauce
 Flour- not glossy, not a pure starch, called a
whitewash- American style gravy

6.
 Thickening liquid by adding pureed fruit or
vegetables is called a coulis
 Reduction is boiling the sauce, causing the
water to evaporate
 Intensifies sauce flavor

7.
 Using eggs yolks takes practice and skill
 Don’t want eggs to curdle or scramble
 You must temper the egg yolks

8.
 Mothersauces are the base sauces from
which other sauces can be quickly made
 Béchamel sauce-milk and white roux
 Veloute’ – white stock and blond roux
 Demi-glace or brown sauce- brown stock and
roux
 Tomato sauce
 Hollandaise sauce- eggs yolks and butter
 Derivative
sauce is sauce that is made from
a mother sauce
 Compound or small sauce

9.
 1. Sweat vegetable flavorings in fat
 2. Add herbs and tomatoes
 3. simmer sauce
 Optional- Use a food processor to puree
tomatoes

10.
 Salsas, relishes and chutneys
 Salsas- less acidic than relishes, spicy tendency
 Relishes- coarsely chopped veggies, marinated in
vinegar
 Chutney- originate in India, can be spicy or
mild, can be cooked or raw
 Butter sauces
 Beurre blanc- emulsified sauce made almost
entirely of butter