2009 Family & Consumer Sciences Summer Conference

Sauces
Presented by:

Chef John Johnson CEC, CCE, AAC

Brigham Young University

Provo, Utah
2009 Family & Consumer Sciences Summer Conference

Sauces
Objectives: By the end of this class, students will be able to:

list the different qualities of a sauce.

identify the traditional mother sauces.
define compound sauce.
prepare mother and compound sauces.

Class Sequence:
Class discussion on sauce qualities and categories
Chef demonstration on clarifying butter and hollandaise sauce
Review recipes and production
Prepare and evaluate sauces
Lunch
Sanitation and class review
 ESPAGNOLE SAUCE

Amount Ingredient
1/2 gal. beef stock/broth
2 oz. brown roux

3 oz. bacon, small dice

8 oz. onions, medium dice
4 oz. carrots, medium dice
4 oz. celery, medium dice
4 oz. tomato puree

Bouquet garni:
2 tsp. black peppercorns
1 each bay leaf
1/2 tsp. dried thyme leaves
1/2 handful parsley stems

METHOD OF PRODUCTION

1. In a sauce pan, bring beef stock to a boil. Lower heat and add roux and whisk
vigorously to dissolve all of the roux. Bring mixture back to a simmer.

2. In a small stock pot, render the bacon until the bacon is golden brown. Remove
bacon and set aside.

3. Add the onions, carrots, and celery; saute until browned. Add the tomato puree
and cook for 5 minutes to remove the acidity.

4. Add the thickened stock to the vegetable mixture and stir well.

5. Add the bouquet garni to the sauce. Simmer for 1 hour. Skim as needed.

6. Strain espagnole sauce through a fine chinois.

 BECHAMEL SAUCE

Amount Ingredient
1 qt. milk
1/2 each onion, piquet
2 oz. white roux
to taste salt
to taste white pepper
to taste nutmeg

METHOD OF PRODUCTION

1. In a sauce pan, heat the milk and onion piquet; simmer for 10 minutes.

2. Remove the onion piquet from the milk.

3. Add the roux to the milk and whisk vigorously dissolving all the roux.

4. Simmer sauce for 10 minutes.

5. Season béchamel with salt, white pepper, and nutmeg.

6. Strain through a fine chinois.

CHEDDAR CHEESE SAUCE

Amount Ingredient
1 qt. béchamel, thin consistency
10 oz. cheddar cheese, grated
1/2 cup Parmesan cheese
2 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1.5 tsp. dry mustard

METHOD OF PRODUCTION

1. Heat béchamel in a medium sauce pan.

2. Add remaining ingredients and mix thoroughly.

3. If sauce is too thick, temper warm milk into sauce.

4. Adjust seasonings if necessary.

 VELOUTE SAUCE

Amount Ingredient
1 qt. chicken stock
2 oz. blond roux
to taste salt
to taste white pepper

METHOD OF PRODUCTION

1. Bring chicken stock to a boil.

2. Lower heat and add roux; stir vigorously until all roux is dissolved.

3. Simmer veloute for 10 minutes.

4. Season with salt and white pepper. Strain sauce through a fine chinois.

VELOUTE CHARTRUESE

Amount Ingredient
1 Tbsp. butter
2 oz. mushrooms, sliced
1 each tomato, small dice
½ oz. baby spinach, chiffonade
to taste salt
to taste black pepper
1 pt. chicken veloute, hot, thin consistency
2 oz. heavy cream

METHOD OF PRODUCTION

1. Melt butter in a medium saute pan. Add mushrooms and cook until tender.

2. Add tomatoes and cook for 1 minute. Add spinach and cook until spinach is
wilted.

3. Season with salt and black pepper. Mix well and add mixture to hot veloute sauce.

4. Add cream to veloute. Stir and adjust seasonings if necessary.

 TOMATO SAUCE

Amount Ingredient
as needed olive oil
8 oz. onions, small dice
4 cloves garlic, minced
3 lbs. tomatoes in juice
1 ½ pts. vegetable stock/broth
2 oz. tomato paste
1 each bay leaf
1/4 tsp. red pepper flakes
to taste salt
to taste black pepper, basil, oregano, thyme

METHOD OF PRODUCTION

1. Heat a thin layer of olive oil in a heavy sauce pan. Add the onions and garlic and
cook until onions are translucent.

2. Add the tomatoes, vegetable stock, tomato paste, bay leaf and red pepper flakes.
Bring sauce to a boil; lower heat and simmer for 15 minutes.

3. Add seasonings and simmer for an additional 5 minutes.

4. Remove bay leaf and puree sauce with an immersion blender.

 MEAT SAUCE

Amount Ingredient
1 Tbsp. olive oil
5 oz. onion, brunoise
3 oz. carrot, grated
1 tsp. garlic, minced
½ lb. ground beef
½ cup red wine
24 fl. oz. tomato sauce
1 each bay leaf
to taste salt, black pepper
to taste basil, oregano

METHOD OF PRODUCTION

1. Heat oil in medium saucepan. Add onions, carrot, and garlic: sauté until onions
are tender.

2. Add ground beef. Season mixture with salt and black pepper. Cook until beef is
done and drain grease through a strainer.

3. Place meat mixture back into the saucepan. Add red wine and tomato sauce and
mix well. Bring sauce to a boil and lower to a simmer. Simmer for 15 minutes.

4. Add seasonings and simmer for an additional 5 minutes. Adjust seasonings if

necessary. Remove bay leaves before serving.
 HOLLANDAISE SAUCE

Amount Ingredient
3 each egg yolks
2 Tbsp. water
8 oz. clarified butter
to taste lemon juice
to taste salt
to taste cayenne pepper

METHOD OF PRODUCTION

1. Mix egg yolks and water in a small stainless bowl.

2. Place egg mixture over a double boiler and using a piano whip, whisk constantly
until the eggs leave a trail through the whip.

3. Remove eggs from the double boiler.

4. Stirring constantly, gradually add the clarified butter.

5. Season to taste with lemon juice, salt and cayenne pepper.

Compound Sauce:
Add Dijon mustard and tarragon to finished hollandaise – serve with grilled
salmon or chicken
Replace the lemon juice with orange juice – add minced orange zest to finished
hollandaise – serve with steamed asparagus