Sauces Flashcards
Why do we brown flour?
To reduce its thickening properties
What is a white roux
Equal part butter and plain flour to thicken a known quantity of liquid. Flour cooked out for one minute . Thick coating consistency
What is a blonde roux
White roux cooked for 3-5 minutes, used for veloute which has body ans lightly coat but no thick
Brown roux?
Flour is cooked in excess of 5 minutes used for espagnole for a syrupy finish to the sauce
What liquid does a veloute use?
Stock and cream
Name some daughter sauces for a veloute
Supreme (chicken) and poulette (chicken)
Browned flour gives ____________ instead of thickness
Texture
Name two daughter sauces for a espagnole
Madeira (pork or chicken) and bordelaise (beef and game)
Name two daughter sauces for a white sauce?
Mornay and becamal - over vegetables
Why is your espagnole cloudy?
Sauce boiled vigorously, vegetables pressed when sieved
Espagnole too sweet?
Veg sweated not brown or too much purée
Espagnole is bitter?
Vegetables burnt when browning
Key things for making an espagnole
Brown veg and bacon in batches to avoid sweating
Blanche the bacon
Similar size veg not too small
Simmer Dont boil
Dont compress the veg
Difference between hollandaise and beurre Blanche
No egg yolk in beurre bland to emulsify
What is the main difference between hollandaise and beurre Blanc
No egg yolk in beurre blanc to emulsify
What is the main difference between hollandaise and beurre Blanc
No egg yolk in beurre blanc to emulsify
What is difference between hollandaise and beurre blanc?
No egg yolk in beurre blanc to emulsify
Beurre blanc stable or unstable?
Unstable
Unstable emulsion examples?
Hollandaise, french dressing
Stable emulsion
Mayonnaise
What can be done to make a beurre blanc more stable (temporarily)?
Double cream can be added to the reduction before adding butter
What’s are you trying to do chemistry wise when making berure blanc?
Suspend the fat in tony globules to make an emulsion through vigorous whisking
Temperature for making beurre blanc
54-58 degrees.
Why would a beurre blanc split?
Over heated
Why would a beurre blanc be too thin?
Butter added too quickly
What does beurre blanc need to balance the flavours?
Salt, lemon and reduction
What is a jus (2)
Thin sauce made from juices of browning meat
Double stock - turbo charging a stock with various flavouring
Key points for good jus
Quality of stock used
Browning of bones
What type of sauce is a jus ? (Flour based or reduction)
Reduction
Key thing to remember when adding alcohol?
Must be reduced by half
Slowly
What previous knwledge must you apply when assembling a jus?
Knowledges and rules of stock making
How much. Time for a long jus?
2-3 hours
How much time for a quick jus?
1-2 hours
Why are we able to make a quick jus?
By adding more flavourings and bones to layer the flavour
When reducing what’s do you look for first?
Consistency
Three way as to thicken a jus?
Arrow root
Monte au beurre
Double cream
Three things for a perfect jus?
Syrupy, holds on plate, clarity
How can you achieve a glossy and refined finish o your jus?. (2)
Monte butter
Sieve again
What are four reasons we clear for?
Clarity, magnification, sparkle and definition
DCMS
What temperature should you whisk a consommé at when try to create the foam?
Medium heat- to ensure the enough foam is created and it fully sets before boiling point is reached
Why do you need to stop whisking when steam is present when making a consommé?
Because this is a sign the egg whites re starting to coagulate so you will break the stable crust if you continue
What is base of a veloute?
Blonde roux
What is the base of an espagnole?
Brown stock and brown roux
Two daughter of nan espagnole
Bordelaise and madiera
Basic quantity for beurre Blanche
200g unsalted butter
3/4 tbsp reduction
1/2 shallot, 50ml water, 50ml vinegar)
White stock key steps
Trim bones, fill with cold water, depuillier, add veg and aromatic. 2-3 hours. Skim. Strain. Reduce
Brown stock key steps
Brown bones, brown vg separately, tomato puree, bones and veg int stock pot, bring to boil, depouiller, skim. 4-5 hours. Strain. Reduce.
Rule of stock making. Always keeping your stock….
Topped up
