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Cookery 12 Sauces

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42 views54 pages

Cookery 12 Sauces

Uploaded by

marieljane.ducot
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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- CKS + - DKS +

- GG = __________
Sauces
Sauces
Sauces
One of the important components
of a dish is the sauce.

Sauces serve a particular function


in the composition of a dish.
Sauce is a flavorful liquid, usually
thickened that is used to season, flavor
and enhance other foods. It adds:

1. Moistness 2. Flavor
3. Richness 4. Appearance (color
5. Appeal and shine)
Basic Sauces for
Meat, Vegetables,
and Fish
White sauce
White sauce - Its basic
ingredient is milk which is
thickened with flour enriched
with butter.
Veloute sauce
Veloute sauce- Its chief
ingredients are veal,
chicken and fish broth,
thickened with blonde
roux.
Hollandaise
Hollandaise – It is a rich
emulsified sauce made from
butter, egg yolks, lemon juice
and cayenne.
Emulsion – (as fat in milk)
Brown sauce /
Espagnole
Brown sauce / Espagnole
– It is a brown roux-based
sauce made with
margarine or butter, flavor
and brown stock.
Tomato Sauce
Tomato It is made from stock
(ham/pork) and tomato
products seasoned with spices
and herbs.
Variation
of Sauces
Hot Sauces – made
just before they are to
be used.
Cold sauces – cooked ahead
of time, then cooled, covered,
and placed in the refrigerator
to chill.
Thickening
Agents
Thickening agent – thickens sauce
to the right consistency. The sauce
must be thick enough to cling lightly
to the food.
Starches are the most commonly
used thickeners for sauce making.
Flour is the principal starch used.
1. Fat

a. Clarified butter. Using clarified


butter results to finest sauces
because of its flavor.
b. Margarine. Used as a substitute
for butter because of its lower
cost.
c. Animal fat. Chicken fat,
beef drippings and lard.
d. Vegetable oil and shortening.
Can be used for roux, but it adds
no flavor.
Roux – is a cooked mixture
of equal parts by weight of
fat and flour.
2. Flour
The thickening power of flour
depends on its starch content.
Bread flour is commonly used in
commercial cooking.
Common
Problems in
2. Flour

Sauce
1. Discarding 4. poor texture

2. oiling-off 5. oil streaking

3. synersis (weeping)
METHODS OF
PREPARING
SAUCES
Sauces Blanches
(White Sauce)
PURPOSE BUTTER FLOUR LIQUID: MILK OR STOCK
OR CREAM

Light sauce 1 tbsp. 1 tbsp. 1 cup

General sauce 1½ tbsps. 1½ tbsps. 1 cup

Thick sauce 5 tsps. 2 tbsps. 1 cup

Soufflé Sauce 2 tbsps. 2 tbsps. 1 cup


Hygienic Principles
and Practices in
Sauce Making
1. Make sure all equipment is
perfectly clean.

2. Hold sauce no longer than 1 ½


hours. Make only enough to serve in
this time, and discard any that is left
over.
3. Never mix an old batch of sauce
with a new batch.

4. Never hold hollandaise or


béarnaise or any other acid product
in aluminum. Use stainless-steel
containers.
Making Roux
Procedure
1. Melt fat.
2. Add correct amount of flour, and stir
until fat and flour is thoroughly mixed.
3. Cook to the desired degree
of white, blond or brown roux.
Basic Finishing
Techniques in
Sauce Making
1. Reduction
Using reduction to concentrate basic flavors.
The water evaporates when simmered. The sauce
becomes more concentrated and more flavorful.
Using reduction to adjust textures
The sauce may be simmered until it reaches the
desired thickness. Stock or other liquid may be added
to thickened sauce to thin it out, then simmer to reduce
to the right consistency.
Using reduction to add new flavors.
Glazes or reduced stocks are added to sauces to give
flavor.
2. Straining
3. Deglazing
4. Enriching with butter and
cream
5. Seasoning

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