Sauces Flashcards
The 2 classic hot sauces
Mother or leading sauces
Small or compound
The 5 mother sauces
- Bechannel
2.Veloute - Espogole
- tomato
- hallandaise
Coulis
purees of fruits or vegetable for sauce base
Infusion
Extraction of flavors before boiling steeping, filtering, and dripping liquid in process
beurre blanc
white butter
Beurre rouge
red butter
Examples of modern sauces
flavored butter
flavored oils
salsas
relishes
pan gravy
Sauce
a liquid thickening agent, wth seasoings
3 things that make good sauce
- Makes good stock
- Uses thickening agent properly
- seasoned properly
Thickening agents for starches
The gelatinization of starches ( absorbing liquid)
4 things for thickening agents
- lump free
- good clean flavor( not floury or pasty)
- coats back of spoon
- No breaking or separation
Roux
Thickening agent , equal parts four and fat ( cooked for lumps)
white roux
cooked briefly ( removed when bubble appear)
Blond roux
Cooked longer, caramelized (richer flavor)
Good roux is
stiff, not runny or pour able
Brown Roux
Cooked longer, Dark and Nety, ( required to thicken)
To add roux to liquid
Hot roux in cold stock, stir vigorously
Hot stock to cold roux , stir vigorously
Guideline for roux
- No aluminum
- heavy pots ( No scorching or burning)
- No extreme temps ( too cold fat solidify/ to hot spatter with liquid)
- Don’t over thicken ( till almost boiling)
Cornstarch
Fine white powder =, pure starch for corn, glassy shine
Rules for cornstarch
- One unite twice as flour
- Prolonged heating breaks down thickening power
3, No reheating
4, Breas down with frozen products - Must be mixed with cool liquids
Slurry
raw starch and cold liquid
If its a hot liquid with a slurry
stir constantly
Arrowroot
roots of tropical plants, clearer, expensive, does not break down
Beurre Maine
equal parts flour and soft butter , used for quick thickening
Emulsification
Unfixable liquids are uniform state, emulsifying agent must be present
Liaison
egg yolks and heavy cream, richness an smoothness ( extra care prevents coagulation)
permanent emulsion
last for days
semipermenat emulsion
last for hours
Temporary emulsions
Not a lot
Reduction
The sauces moisture turns to steam making it have more flavor and concentration
Straining
cheesecloth/ China caps, removes lumps getting consistency
Monter au Beurre
swirling or whisking whole butter into sauce for shine, flavor and richness
The Bechamel family
Traditionally made by adding heavy cream to thick veal veloutte
The Bechamel family today
thickening scalded milk with a white roux and adding seasonings
The Veloute family
thickening white stock or fish stock with roux.
Allemande
intermediary sauce made by adding lemon juice and a lisson to chicken or veal Veloute
Supreme
an intermediary sauce made by adding cream to chicken Veloute
The esponagone family
(Brown saucem full bodied, rich) brown stock to which brown Roux, Mirepox, and tomato puree have ben added
Demi glaze
half brown sauce, half brown stock,
jus lie
(fond lie) easier and lighter then demi glaze,
rich brown stock thickend by arrowroot r cornstarch and seasoned
rich brown stock s simmered ad reduced to thicken with geltin
The tomato sauce family
tomatoes, vegetables seasoings, and white stock thickend by brown or blond roux.
The tomato family today
tomotes vegtables and seasonings are simmered together in puree
Gastrique
Caramelized sugar deglaze with vinegar, used to flavor tomato or savory fruit sauces
