Bsc 1st Year-Sauces

SAUCES-NOTES AND RECEPIES

 

DEFINITION

A sauce is defined as a flavorful liquid, usually thickened, which is used to flavor, season and enhance other foods.A sauce is a liquid or a semi liquid mixture with a keen sense of smell,delicate taste and a strong hand for blending.The sauce is to culinary art,what grammar is to language.A sauce has a thickening agent termed as Roux.

Roux is a mixture of flour and fat, such as butter, vegetable oil or lard. The mixture is thickened and added to liquids to make sauces and gravies. Flour and water mixed together also makes a good roux to use for gravy. 



CLASSIFICATION
Sauces can be classified as under:

- Mother sauces/leading sauces
- Derivative/secondary sauces
- Emulsion sauces
- Proprietary sauces
- Dessert sauces
- Miscellaneous sauces


THE STRUCTURE OF A SAUCE
Three kinds of ingredients make up the structure of a sauce.

- A Liquid, which is the body of the sauce
- A Thickening agent
- Additional seasoning and flavoring agents

LIQUID

A liquid agent provides the base and the body of the sauce:

Milk for the Béchamel
Stock for the Veloute and Espagnole
Butter for the hollandaise
Oil for the Mayonnaise

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 butter and flour
- Beurre manie : uncooked mixture of butter and flour
- 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.
- Waxy maize: Used when sauce is to be frozen. Flour and other starches break down and lose their thickening power when they are frozen. Waxy Maize does not.
- 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.


OTHER FLAVORING INGREDIENTS

In order to vary the basic sauce, other flavoring and seasoning ingredients are added to the sauce. They provide character to the finished sauce. This also makes it possible for sauces to accompany different dishes, as the different flavors will vary and complement a variety of tastes.



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.


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 duckSAUCES

These are sauces, which are served exclusively for desserts. These will include

- Custard sauce for steamed and baked puddings
- Jam Sauce for ice creams and sundaes
- Chocolate sauce
- Rum sauce
- Brandy sauce
- Melba saucE.








DERIVATIVE MOTHER ADDITIONAL INGREDIENTS
_________________________________________________________________

MORNAY


SOUBISE


MUSTARD


PARSLEY


CHEESE


AURORE


DUGLERE


CHAMPIGNON


VIN BLANC


BERCY (1)


BERCY(2)


CHASSEUR


BORDELAISE


LYONNAISE


CHARCUTIERE


ROBERT


MADERE


PERIGUEUX


CREOLE


PIQUANTE


PORTUGAISE


ITALIENNE


BARBEQUE



BEARNAISE


CHORON


FAYOT

CHANTILLY


PALOISE


MALTAISE


TARTARE


REMOULADE


COCKTAIL


GREEN GODDESS


TYROLEAN


THOUSAND ISLAND


SUPREME


NORMANDE


ALLEMANDE


VERONIQUE

                                         RECEPIES –SAUCES

 HOLLANDAISE SAUCE -1 LITRE

 

Ingredients	QTY	Unit
Butter	800	Gm
Egg yolks (200 gm)	8	No.
Shallots	60	Gm
Peppercorns	15	Gm
White wine	100	Ml
White vinegar	100	Ml

 

 

                                                                                               

Method:

1.	Clarify butter and keep aside.
2.	Peel and crush shallots. Crush peppercorns.
3.	Mix together shallots, peppercorns, wine and vinegar in a pan. Add 100 ml water to it and bring it to a boil. Simmer till ‘au sec’ (almost dry). Strain through a muslin cloth.
4.	Add egg yolks to the reduction and whisk well.
5.	Cook this mixture over a double boiler on an extremely low flame till ‘sabayon’ consistency.
6.	Remove from flame and incorporate clarified butter – a little at a time. Continue till all the butter gets emulsified.
7.	Store in a warm (NOT HOT) area.

 

Note:

Hold no longer than 1 ½ hours.

 

 

 

 

                             MAYONNAISE SAUCE -1.5 LITRES

Ingredients	QTY	Unit
Salad oil / olive oil	1.2	Lt
Egg yolks	8	No.
Salt	10	Gm
Mustard paste	20	Gm
White pepper powder	10	Gm
Vinegar / Lime juice	20	Ml

 

 

                                                                                               

Method:

1.	Place the egg yolks in a steel bowl. Add salt, mustard paste, white pepper powder and half of the vinegar / lime juice. Whisk well till all ingredients are mixed well.
2.	Form an emulsion by adding oil little at a time. Let the first lot of oil get emulsified before adding the next lot.
3.	When half way through and when it becomes quite thick, add the remaining vinegar / lime juice and continue till all the oil gets emulsified.
4.	Adjust the seasoning and refrigerate. Keep chilled.

 

 

           

Tomato sauce				No. of Portions	750 ML
Ingredients	QTY	Unit
White stock	1	Lt
Bacon / pork fat	50	Gm
Butter	25	Gm
Onion	50	Gm
Carrots	25	Gm
Celery	25	Gm
Refined flour	50	Gm
Tomato	500	Gm
Tomato purée	50	Gm
Sachet :
Bay leaf	1	No.
Garlic	1	Gm
Peppercorns	1	Gm
Cloves	1Gm / 2 No.
Thyme	1		Gm
Rosemary	½		Gm
Sugar	5		Gm
Salt	5		Gm

 

                                                           

                                                                                               

Method:

1.	Heat butter in a heavy bottom pan. Sauté pork fat / bacon until rendered without browning.
2.	Add mirepoix and sauté till slightly softened.
3.	Add refined flour and stir to make a roux. Cook till roux is browned.
4.	Add stock and whisk well. Add cut tomatoes and tomato puree. Bring it to a boil.
5.	Simmer and add sachet & sugar. Reduce to desired degree. Strain and season lightly.
Espagnole / Brown sauce				No. of Portions	750ml
Ingredients		QTY	Unit
Meat trimmings and bones		500	Gm
Water		1	Lt
Oil		25	Ml
Refined flour		50	Gm
Onions		50	Gm
Carrots		25	Gm
Celery		25	Gm
Tomato / Tomato purée		50	Gm
Sachet:
Thyme		5	Gm
Bay leaf		1	No.
Garlic		5	Gm
Peppercorns		2	Gm

 

 

                                                                                               

Method:

1.	Cut bones into 2-3 inch pieces. Cut mirepoix vegetables.
2.	Heat oil to smoke point. Add meat & bones and brown well.
3.	Add tomato purée and / or chopped tomatoes and fry for a minute. Add water and bring it to a boil. Simmer and add sachet.
4.	Simmer for 40-45 minutes, skimming the scum as often as required.
5.	Strain through a china cap and use immediately or cool, spread butter to prevent skin formation and store in the refrigerator.

 

 

NOTE:

· Instead of water, add white or brown stock, depending on the type of bones / meat being used.

 

· Espagnole reduced to half => Demi-glace

Demi-glace reduced to half => Meat glaze

Meat glaze reduced to half => Meat essence

 

 

 

Béchamel / White sauce			No. of Portions	1 lt
Ingredients	QTY	Unit
Milk	1	Lt
Butter	100	Gm
Refined flour	100	Gm
For ‘cloute’:
Onion (30 gm)	½	No.
Bay leaf	1	No.
Mace (2 gm)	1	Piece
Peppercorns (2gm)	4	No.
Cloves	1	No.
Salt (to taste)	5	Gm

 

 

                                                                                               

Method:

1.	To infuse milk: stud the onion with the other ingredients to make a cloute. Add it to the milk and simmer for 15-20 minutes. Milk should be now approximately 800ml. Cool it slightly.
2.	Melt butter in another pan. Add refined flour and make a white roux. Cool slightly and add the infused milk.
3.	Whisk well to remove lumps if any.
4.	Bring the mixture to a boil stirring constantly and simmer. Allow to cook for some more time.
5.	Adjust the consistency

 

 

                               

 

 

 

DEFINING THE SIX MOTHER SAUCES

Béchamel, the classic white sauce, was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.

Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.

Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.

Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It's also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.

Tomatoe sauce:    Made from blanched tomatoes ,mirepoix of vegetables and a vegetable broth.It is generally served cold but can also be served hot.

  

                                USES OF SAUCES IN COOKING

 

A sauce adds the following qualities to food:

- moistness
- Flavor
- Richness
- Appearance, color and shine
- Interest and appetite appeal
  

 

 

 

 

                  














































CHAPTER XVI: SAUCES (CONTD) MAYONNAISE


Mayonnaise is a semi –solid emulsion of edible oils, egg yolks, vinegar (or lemon juice) and seasonings. Generally, commercially prepared mayonnaise contains not less than 50% vegetable oils and the sum of the oil and the egg yolk should not be less than 78%. Some products add starch pastes to aid in the emulsification and that do not otherwise comply with the standards of Mayonnaise are termed as salad dressings.

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 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
3. Add one or two tablespoons of warm water to the separated mixture and mix vigorously

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. Upon storage, this layer will once again

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.

.