Sauces Flashcards
Why do we brown flour?
This will reduce the thickening
properties of the flour giving the final sauce texture, smoothness and body but not a feeling of
thickness.
How do you make espagnole?
How long to you cook a white, blonde and brown roux?
- A white roux, as used when making a white sauce, is cooked for 1 minute.
- A blond roux, as used with velouté, is cooked out for 3-5 minutes until straw coloured
- A brown roux is cooked in excess of 5 minutes.
What would you use a white, blonde or brown roux for
White sauce
Veloute
Espagnole
What is a common use/daughter sauce of espagnole?
Bordelaise served with beef or game, Madeira served with veal, pork, chicken
What is a common use/daughter sauce for veloutes?
Poulette served with chicken or mushroom served with chicken or fish
Why is the veloute sauce lumpy?
Liquid added too quickly to the roux or not stirred sufficiently. Try beating with a whisk or blitzing
with a stick blender and passing through a sieve.
Why is the veloute sauce too thick?
Too much flour was added or the sauce was over-reduced. To correct, add a little water or stock.
Why is the veloute sauce too thin?
- Too much liquid/not enough flour
- Sauce not boiled for long enough
- Correct by returning to the boil
Why is the espagnole sauce cloudy?
- Sauce was boiled too vigorously
- Insufficiently skimmed of fat
- Vegetables pressed when sieved
Why is the espagnole sauce too sweet?
Vegetables were sweated (or an excess of carrot or tomato purée used)
Why is the espagnole sauce orange in colour?
- An excess of tomato purée was used
Why is the espagnole sauce bitter?
Vegetables burnt during browning
Sauce is pale and insipid in flavour?
Insufficient browning of the vegetables and/or roux
What is a veloute and what liquid does it use??
A velouté sauce involves making a blond roux mixed with stock
