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Sauces

The document provides an overview of various types of sauces, their ingredients, and methods of preparation, including white sauce, veloute, brown sauce, and tomato sauce. It discusses common problems encountered in sauce making, thickening agents, and the different kinds of roux used to enhance flavor and texture. Additionally, it outlines basic finishing techniques such as reduction, straining, and deglazing to improve sauce quality.

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Jerry Borlagdatan
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7 views15 pages

Sauces

The document provides an overview of various types of sauces, their ingredients, and methods of preparation, including white sauce, veloute, brown sauce, and tomato sauce. It discusses common problems encountered in sauce making, thickening agents, and the different kinds of roux used to enhance flavor and texture. Additionally, it outlines basic finishing techniques such as reduction, straining, and deglazing to improve sauce quality.

Uploaded by

Jerry Borlagdatan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Sauces

These enhance the taste of the food to be


served as well as add moisture or succulence
to food that are cooked dry.
Sauce
is a flavorful liquid, usually thickened that
is used to season, flavor and enhance other
foods.
Sauce adds:
Moistness, Flavor, Richness, Appearance, Appeal
White Sauce
Its basic ingredient is milk which is thickened
with flour
enriched with butter.

Veloute sauce
Its chief ingredients are veal, chicken and fish broth,
thickened with blonde roux.
Emulsion
(as fat in milk) consists of liquid dispersed with or without
an emulsifier in another liquid that usually would not mix
together.

Brown sauce / Espagnole


It is a brown roux-based sauce made with
margarine or butter, flavor and brown stock.

Tomato
It is made from stock (ham/pork) and tomato products
seasoned with spices and herbs.
Basic Sauces for Meat, Vegetables, and Fish

White Sauce
Veloute Saice
Hollandaise
Brown Sauce/Espagnole
Tomato
Variation of Sauces
Hot Sauces and Cold Sauces
Common Problems in Sauce
 Discarding
 Oiling-off
 Poor texture
 Synersis (weeping)
 Oil streaking
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 agent
 thickens sauce to the right consistency.
 Fat and Flour
Starches
are the most commonly used thickeners for sauce making.

Flour
 is the principal starch used.
It has the thickening power depends on its
starch content.
Starch granules are separated in two ways:
Mixing the starch with fat
Mixing the starch with a cold liquid
Roux
o is a cooked mixture of equal parts by weight of
fat and flour.
o Mixing the starch with fat
White roux
 cooked just enough to cook the raw taste of
flour; used for béchamel and other white sauces based
on milk.
Blonde roux
 cooked little longer to a slightly darker color;
used for veloutes´.
Brown roux
 cooked to a light brown color and a nutty
aroma. Flour may be browned before adding to the fat.
It contributes flavor and color to brown sauces.

Kinds of Roux
Whit Roux Blonde Roux, Brown Roux, Dark Brown Roux
Slurry
 Mixing the starch with a cold liquid

Clarified butter
 used to make a result to finest sauces
because of its flavor.

Margarine
 Used as a substitute for butter because of its
lower cost.
Animal fat
 Chicken fat, beef drippings and lard.
Vegetable oil and shortening
 Can be used for roux, but it adds no flavor.
Examples of fats
 Clarified butter
 Margarine
 Animal Fat
 Vegetable oil
 shortening
Bread flour
 is commonly used in commercial cooking.

Basic Finishing Techniques in Sauce


Reduction
Making
to concentrate basic flavors.
The water evaporates when simmered. The
sauce becomes moreconcentrated and
more flavorful.
Straining
 This is very important in order to produce a
smooth, lump free sauce.
Deglazing
 To deglaze means to swirl a liquid in a sauté
pan to cooked particles of food remaining on
the bottom.
Enriching with butter and cream
 Liaison mixture of egg yolks and cream added
to sauce to give extra richness and
smoothness.
 Butter gives extra shine and smoothness to
the sauce.
Seasoning
 adds and develop flavor
35 Minutes
Brown Roux Cooking Time
45 Minutes
Dark Brown Roux Cooking Time

Cooking Time for Roux


5 Minutes -----------White Roux Cooking Time
20 Minutes-----------Blonde Roux Cooking
35 Minutes-----------Brown Roux Cooking Time
Time
45 Minutes-----------Dark Brown Roux Cooking
Time
1:1---------- Roux ratio

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