Sauces Flashcards
1
Q
Basic method of a white sauce
A
- Gently melt the butter in a saucepan, then add the flour
- Cook the roux for 1 minute, stirring well
- Remove the pan from the heat and gradually add the milk, stirring between additions and beating out lumps
- Once half has been incorporated, add the remaining milk in generous additions, and return the pan to
the heat - Increase the heat to medium to high and stir the sauce constantly as it comes to the boil. Once it has come to the boil, simmer for 2 minutes, stirring constantly
- Taste to ensure the flour has cooked out sufficiently. Season with salt and white pepper
2
Q
What is a roux?
A
Equal quantities of flour and fat to thicken a known quantity of liquid
3
Q
How long to cook a roux for?
A
1 minute
4
Q
Why is the white sauce thin and floury?
A
Not cooked for long enough
5
Q
Daughter sauces of white sauce
A
- Mornay - grated cheese
- Bechamel - bay leaf, onion & peppercorns
- Parsley - chopped parsley
6
Q
What is a jus?
A
A stock based reduction sauce that is classically meat based. It is a “double stock”
7
Q
Why would a jus be cloudy?
A
- boiled too vigorously
- not skimmed of fat and impurities
- vegetables were pressed when sieved or broke down during cooking
8
Q
Why would a jus lack flavour?
A
- Not enough browning on meat or vegetables
- Not enough movement when simmering
- Not cooked for long enough
- Poor quality stock
9
Q
Ways to thicken a jus if required
A
Double cream
Arrowroot
10
Q
Why is the jus too sweet?
A
- vegetables were sweated
- too much sweet wine was used
11
Q
Why is the jus bitter?
A
- Ingredients burnt during browning
- Sides of the pan burnt during reduction
12
Q
What are we aiming for in a jus?
A
Consistency
Clarity
Concentration of flavour
