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Would you like sauce with that?

Would you like sauce with that?. Sauces. Why do we use a sauce? Moistness Flavor Richness Appearance (color and shine) Interest and appetite appeal. The structure of a sauce. Liquid A thickening agent Additional seasonings and flavors. Liquid. White stock veloute ´ Brown stock

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Would you like sauce with that?

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  1. Would you like sauce with that?

  2. Sauces • Why do we use a sauce? • Moistness • Flavor • Richness • Appearance (color and shine) • Interest and appetite appeal

  3. The structure of a sauce • Liquid • A thickening agent • Additional seasonings and flavors

  4. Liquid • White stock • veloute´ • Brown stock • espagnole (ess pahn yohl) • Milk • béchamel • Tomato plus stock • tomato sauce • Clarified butter

  5. ThickeningAgents • The sauce should be thick enough to cling to the food • Do not want it runny in most cases • Should not be heavy or pasty

  6. Thickening Agents • Roux is a mixture of equal parts flour (starch) and fat (usually butter). • They are stirred constantly over heat to form either a white, blonde, or brown roux.

  7. How Starches Work • Starches thicken by gelatinization • The starch granules absorb liquid and swell to many times there original size • Granules must be separated or lumps will form (outer granules will gelatinize trapping inner granules in a lump) • Two ways • mixing the starch with a fat • Dissolving in a cold liquid

  8. Other Flavorings • The base of flavor is the liquid • Adding specified flavors to leading sauces make small sauces

  9. Emulsification • Done with egg yolks • A uniform mixture of two unmixable liquids • In the case of hollandaise, eggs and butter • The two stay mixed and thick because the butter is beaten into tiny droplets and the egg yolks hold them apart

  10. Reduction • Slowly simmering away the liquid leaving a bold intense flavor

  11. Classification of Hot Sauces • The five mother sauces • Espagnole • Brown stock plus brown roux • Béchamel • Milk and white roux • Veloute • White stock plus white or blonde roux • Tomato • Tomato plus stock (roux may be optional) • Hollandaise • Butter plus eggs

  12. Sauces • Liquid + thickening agent • leading sauce • Leading Sauce + additional flavorings • Derivative (small) sauce

  13. Derivative (small) sauces • From brown stock to jus lié or espagnole • Demiglaze • Bordelaise (marrow) • Chasseur (mushrooms and tomato) • Robert (white wine, lemon juice and mustard) • Marchand de vin (red wine and shallots)

  14. Derivative (small) sauces • From béchamel • Cream sauce (heavy cream, nutmeg) • Mornay (Gruyére or other Swiss cheese) • Cheddar sauce (cheddar cheese) • Alfredo sauce (Parmesan cheese, garlic and pepper) • Nantua (crayfish or shrimp butter and heavy cream)

  15. Derivative (small) sauces • From velouté (velvet) sauce • Supreme (with heavy cream) • Allemande (supreme and liaison) • Aurora (supreme and tomato)

  16. Derivative (small) sauces • From hollandaise /bernaise • Maltaise (blood oranges) • Mousseline (unsweetened whipped cream) • Choron (béarnaise with tomato)

  17. Choosing and using a hot sauce • One that will compliment the food • Supreme for a chicken breast • Wine for fish • One that will create interesting contrast • Bérnaise with grilled steak

  18. Standards and qualities for sauces • Consistency and body • Smooth no lumps • Not too thick should cling to food • Flavor • Distinctive but well balanced • No starchy taste • Appearance • Smooth with good shine • Good color for type

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