SAUCE

 

SAUCE

      The word comes from the Latin word “salsus” which means salted.

      Sauce is a hot or cold seasoned liquid either served with or used in cooking of a dish to impart flavor to the dish which is compatible (suitable) with the ingredients (of the dish).

Purpose of sauce

      Enhances flavor

      Helps in digestion

      It adds moisture to the food.

      Add color to the food items.

      Serves as an accompaniments

      Enhances the nutritive value of the dish.

      Some times gives name to the dish.

Characteristics of sauce

      Can be thick or thin.

      Can be served cold or hot.

      Served with the dish or separately in the sauce boat.

Main ingredients required to make a sauce

      Stock (vegetable, chicken, beef, fish)

      Thickening agent (roux, beurre manie, egg yolk, liaison etc)

      Flavouring agent (herbs like bay leaf, parsley, celery etc)

      Seasoning (salt and pepper)

CLASSIFICATION OF SAUCES

      Foundation sauce/Mother sauce -

1. Starch thickened sauce (béchamel, veloute, tomato, espagnole)

2. Emulsified sauce (hollandaise, mayonnaise)

      Non derivative sauce:

English sauce

Proprietary sauce

Butter Sauce

Dessert Sauce

Mother or the foundation sauces

      Béchamel (milk with onion cloute + white roux + seasoning)

      Veloute (stock + blonde roux + seasoning)

      Tomato

      Espagnol

Emulsified sauces

      Hollandaise ( egg yolk + crushed black pepper corn+ vinegar + clarified butter + seasoning + lemon juice )

      Mayonnaise ( egg yolk + salt + w. pepper +mustard powder + refined oil )

White Sauce: Bechamel Sauce.

 

White sauce or Bechamel sauce is more versatile for its neutral base. It is used to bind soufflés, croquettes, soups, egg dishes and gratins and to coat many foods. The texture should be smooth and rich and the consistency of double cream. The taste should be milky with no hint of raw flavor.

A plain Bechamel Sauce is made with flour .butter and milk in a ratio of 1:1:20.It’s flavored with a clove studded onion(cloute /pique) which is infused in milk before making the sauce. Sometimes a amount of finely chopped onion,which is sweated in butter added to milk before adding the roux.

 

For thickening soup or sauce use only 15 grms. Of butter ,15 grms of flour with 225ml of milk and for a very thick Bechamel sauce ,use only 25 grms of butter ,25 grms of flour with 225 ml of milk.

 

Thickening milk with  a white  roux  and  simmering  it with  aromatics makes  this white

sauce. It should be creamy, smooth and lustrous.

Recipe

Butter     30 GM

Flour      30 GM

Milk       300 ml

Onion     1, studded with cloves.

 

 Method :

 

·         Boil the milk.

·         Melt the butter in a heavy-bottomed pan and the flour and cook do not allow it

to color.

·         Whisk in the warm milk and bring to the boil whisking constantly to avoid lumps.

And the onion.

·         Reduce the heat and let it simmer for 10 mins, whisking constantly and scraping

the base and sides to prevent the sides from sticking

·         Strain.

DERIVATIVES OF BÉCHAMEL SAUCE

 

Cream sauce 

Chopped onions  are  reduced with white wine and  then  cream  is  reduced  in  the  same

pan. Now some béchamel sauce is added & whisked in. More cream is added till correct

consistency is obtained and the sauce is then strained.

 

Sauce Mornay

Grated Cheddar cheese is added to cream sauce and it is strained.

 

Sauce Fine herbs

To  cream  sauce,  some  chopped  tarragon,  parsley  and  chervil  are  added.  In  place  of

chervil we often use thyme.

 

Chilly mornay 

Some  bell  peppers  are  lightly  sautéed  in  olive  oil,  &  paprika  powder  is  added  to  it.

Mornay sauce is poured over this till the flavor is obtained & it is then strained out.

 

Sauce Nantua

To cream sauce, add very fine crayfish butter and small cooked crayfish tails.

 

 

BLOND SAUCE : VELOUTE SAUCE

 

A Veloute sauce is often made from the liquid used in cooking the main ingredient, such as that used in poaching fish and chicken or for veal , as in a Blanquette. Additional liquid is added to the blond roux at the beginning to make a very thin sauce.Simmering for 15 minutes to 1 hour thickens the sauce and intensifies the the flavour. The long slow process of cooking gives it a velvety texture and consistency—– hence the name Veloute or Velvety.Stir the sauce frequently to prevent scorching and skim from time to time.

 

Recipe

 

White Stock ……         350 ml.

(Veal,chicken,fish)

 

Butter …….                   40grms.

 

Refined flour…              40 grms.

 

Double Cream / Cream Fraich … 20 ml.

 

Lime juice…..                ½ tsp.

Seasonings…..               to taste.

 

 

Method :

 

1.     In a small sauce pan ,over a medium heat,bring the stock to boil.

2.     Melt butter in a pan ,add flour and cook gently off and on the flame the blond roux to a golden straw colour by stirring contantly.Remove the pan fron the heat and cool slightly.

3.     Whisk in the stock slowly and return the pan to the heat.Bring to boil slowly and stir continuously till the right consistency is achieved.

4.     Simmer the sauce gently by stirring from time to time.

Add seasonings and finish with egg yolk and cream liaison. DERIVATIVES OF VELOUTE SAUCE

 

Sauce Allemande

Quiet  simply,  this  is  a  veloute  thickened with  egg  yolks  and  flavored with mushroom

liquor, lemon juice, pepper and nutmeg. (This sauce is also known as sauce Parisienne)

 

Sauce Supreme  

This  is  a  chicken  veloute  enriched with  cream.  It  should  be  very  white  in  color  and

delicate in flavor. 101

 

Sauce Ivore

To  one-liter  sauce  supreme,  add  three-tbs.  melted  light  colored  meat  glaze,  just

sufficient to give the acquired ivory tint to the sauce. Suitable for serving with poultry.

 

Sauce Normande

To fish veloute-add mushroom liquor and cooking liquor from mussels and fish stock, all

in  equal  proportions,  a  few  drops  of  lemon  juice  and  a  thickening  of  egg  yolks with

cream. Reduce  this  to  1/3  of  its  volume.  Pass  through  a  fine  strainer  and  finish with

some more cream butter. This can be used for a large numbers. of fish dishes.

 

Sauce Joinville 

Prepare  Sauce  Normande  and  finish  with  equal  parts  of  crayfish  butter  and  shrimp

butter instead of cream and butter.

BASIC BROWN SAUCE (SPANISH ORIGIN) : ESPAGNOLE

 

The most famous brown sauce ,Espagnole , is made with a rich brown stock and a gently cooked brown roux.Although rich sauce is robust , yet fine  and well flavoured.It is time consuming and requires skills.A brown roux is tricky to make without scorching or separating.The sauce is intensified by adding fine original Spanish ham and tomato puree , which add to the glossy brown colour.Although it can be served by itself.It is also the base of many rich,dark French French sauce as ‘Demi glaze’,Sauce Robert and sauce Madira.

 

Now a days many chefs use a last moment thickner like arrowroot or potato starch,which produces a lighter sauce.

 

HOW TO MAKE ?

 

Mix 11/4kg of brown roux into 20 liters of brown stock,add mirepoix and tomato puree and then cook for 3-4 hours until it reduces by three.quarters,strain and use.

 

WHAT IS DEMI-GLAZE?

 

Cook equal quantities of espagnole and brown stock  until reduce by half,finished with a little fortified wine ,skim and strain.

DERIVATIVES OF BROWN SAUCE   

 

Sauce  Chasseur 

 

Melt. butter in a small pan, add. chopped shallots and sliced mushrooms and sauté. Add white wine, reduced by ½, then add equal parts of tomato sauce and sauce demi-glaze .Add meat glaze, simmer gently and finish with chopped parsley (In some methods of preparing Sauce Chasseur some brandy is also added)

 

Sauce Bordelaise

 

Reduce  red wine  in a small pan with. Finely chopped shallots, a  little pepper, bay  leaf and  a  sprig  of  thyme  to ¾  .s  .Add  Sauce  Espagnole  and  allow  it  to  simmer  gently, skimming as necessary. Pass through a fine strainer and finish with. Melted meat glaze, the  juice  of ¼  lemon  and  50  gm.  Bone  marrow  cut  into  small  slices  or  dices  and poached. This sauce is especially suitable for serving with grilled red meats. (Originally this sauce was made with white wine but nowadays-red wine is always used)

 

Sauce Bourguignonne

 

Reduce  red wine  in  a  pan with  sliced  shallots,  a  few  parsley  stalks,  a  bay  leaf,  small sprig of thyme and mushroom trimming ½. . Pass through a fine strainer (u may thicken by  adding  beurre  manie).  Finish  at  the  last  moment  with  frozen  butter  and  a  little cayenne. This sauce is especially suitable for serving with egg and dishes designated a’ la bourguignonne.

 

Sauce Diable

 

Place white wine  in a pan. Add chopped  shallots and  reduce by 2/3. Add  sauce demi glaze and allow to simmer slightly for a few minutes then season the sauce strongly with cayenne pepper. This sauce is especially suitable for serving with grilled chicken.

 

NOTE;  Vinegar  may  be  used  instead  of  wine  and  chopped  fine  herbs  and  may  be

included in the reduction.

 

Sauce Piquante

 

Place white wine and the same amt of vinegar in a pan with chopped shallot, reduce by ½., Add sauce espagnole, bring to the boil and simmer gently, skimming as necessary for 10 min. Remove from the heat and finish with 2 tbsp. of chopped gherkins, tarragon, chervil and parsley. This sauce is usually served with boiled, roasted or grilled pork.

 

Sauce Poivrade

 

Heat oil  in a pan, add a mirepoix  comprising of. Carrots, onion,  little parsley stalks, a pinch  of  thyme  and  a  crushed  bay  leaf  and  cook  until  lightly  colored.  Moisten  with vinegar, & marinade  and  reduce  by  2/3.  Add.  sauce  espagnole  and  allow  to  simmer gently for 45 min.  A little before passing the sauce add crushed peppercorns and pass through  a  sieve  then  add  some  of  the marinade  again.  Bring  to  the  boil,  skim  and carefully  simmer  for  approx.  35 min.  so  as  to  reduce  the  sauce  to  required  quantity. Pass and finish with. butter.

 

Sauce Madeira

 

Reduce  sauce  demi  glaze  until  slightly  thickened.  Remove  from  the  heat  and  add Madeira wine Pass through a fine strainer and do not re boil.

 

Sauce au Porto

 

This  is  prepared  in  the  same  way  as Madeira  replacing  the Madeira wines  with  Port wine.

 

Sauce Robert 

 

Heat butter in a pan, add finely chopped onion and cook without coloring. Moisten with white wine and  reduce by 2/3. Add sauce demi glaze and simmer gently for 10-min. Pass the sauce through a fine strainer and finish away from the heat with a pinch of sugar and some English mustard diluted with a little water.  This sauce is usually served to accompany grilled pork.

EMULSIFIED SAUCE

 

An emulsion is a colloidal dispersion of tiny droplets of one liquid suspended in another to form a homogeneous mixture.

 

The emulsified sauce includes ingredients most often egg or egg yolk and a fat such as butter or oil which normally do not form a stable suspension of mixture.By vigorous beating or shaking,the ingredients can be emulsified  to form a smooth sauce in stable suspension.The most important emulsified sauce are Hollandaise,a warm sauce and Mauonnaise a cold sauce.Bearnaise is made in the same way as Hollandaise,but is flavoured with a reduction of viniger,shallots and tarragon which gives its characteristic sweet tangy flavour.Quality of all these sauces depend on using the best egg and butter or oil.Emulsified sauce is famous for being difficult because they separate or curdle so easily.

How to make?

Prepare a reduction of with vinegar / lemon juice and pepper corns in a pan,reduce to half.Swill the pan with cold water and allow to cool.

Place egg yolk and strained reduction into a mixing bowl and whisk to a ribbon stage over a bain marie.

Gradually whisk in the melted butter until the reduction is formed.

Add salt,caynne and lime juice.

HOLLANDAISE SAUCE : HOT EMULSIFIED SAUCE

 

Hollandaise and  its variations  are opaque, but  the  sauce  should have a  luster and not appear oily. They should have a smooth texture. A grainy texture indicates over cooking  of  the  egg  yolks.  It  should  have  light  consistency  and  at  times  almost appears frothy.

 

1 table spoon of cold water,few  milled pepper corn

Pinch of cayenne

Pinch of salt to season

2 egg yolks

5 ml Viniger / lemon juice

120 ml of clarified butter.

 

DERIVATIVES OF HOLLANDAISE SAUCE

 

Sauce Choron

 

Prepare  a  Sauce  Béarnaise,  omitting  the  final  addition  of  tarragon  and  chervil  and keeping  it  fairly  thick,  add upped  a  quarter  of  its  volume  of  tomato puree which  has been  well  concentrated  or  reduced  in  order  that  the  addition  will  not  alter  the consistency of the sauce.

 

Sauce Foyot

 

Prepare  a  Sauce  Béarnaise,  keeping  it  fairly  thick  and  finish  with melted meat  glaze added little at a time.

 

Sauce Maltaise

 

Prepare  a  Sauce  Hollandaise  and  at  the  last  moment  add  the  juice  of  2  oranges (reduced) and a good pinch of grated zest. Goes well with asparagus.

 

Sauce Palois

 

Prepare a Béarnaise but while doing this replace the principle flavoring of tarragon with the same quantity of mint  in  the  reduction of white wine and vinegar and  replace  the chopped tarragon with chopped mint at the final stage.

 

Sauce Mousseline(Chantilly)

Prepare  Sauce  Hollandaise  and  at  the  last  moment  carefully  mix  in.  stiffly  whipped cream.

 

MAYONNAISE SAUCE

 

This is a cold, emulsified sauce, used extensively in the Garde Manger.

 

Egg yolks                                       2

Oil (Olive oil,vegetable oil

Or half of each)                             360 ml

Salt

Pepper

Mustard (Dijon)

Sugar

White vinegar /Lemon juice        15 ml

 

·         Bring all the ingredients to room temp.

·         Combine the yolks and seasoning and beat a little.

·         Add the oil very slowly and keep beating till and emulsion is formed.

·         Add the vinegar/lime juice and check seasoning.

·         DERIVATIVES OF MAYONNAISE SAUCE.

·          

·         Sauce Tartare

·          

·         To mayonnaise sauce add chopped gherkins, capers, shallots, parsley, chives.

·          

·         Sauce Verte 

·          

·         Blanch rapidly for five minutes spinach and watercress & a mixture of parsley, tarragon and chervil drain well. Refresh quickly and squeeze out all  the water. Pound the leaves then squeeze them firmly in a clean cloth so as to obtain a thick herb juice. Add this to well seasoned mayonnaise.

·          

·         Sauce Mousquetaire

·          

·         To mayonnaise  add  finely  chopped  shallots  which  have  been  cooked  and  completely reduced with white wine, some melted meat glaze and chopped chives. Season the sauce with a touch of cayenne or milled pepper.

·          

·         Sauce Remoulade

·          

·         To mayonnaise  add  and mix  in Mustard,  chopped  gherkins,  chopped  capers,  parsley tarragon and chervil and some anchovy essence.

·          

·         Sauce Casanova         

·          

·         Add chopped truffle and shallots, sieved hard-boiled egg to Mayonnaise.

·          

·         Sauce Gribiche

·          

·         Mix cooked yolks of egg with mustard, salt, and pepper and gradually add oil and vinegar as for Mayonnaise. Garnish with chopped Capers, gherkins and fine herbs along with the julienne of hard-boiled egg white.

Proprietary Sauces

:  Of the owner, or Held in private ownership, or Manufacture and sale of which is restricted by patent.

Proprietary Sauces Denotes:

·         Sauces that are not made in the kitchen, but can be purchased from the market.

 

·         They are imported or procured locally.

 

·         They have a unique taste which cannot be reproduced by anybody.

 

·         It has a secret recipe, guarded by patents.

 

·         They are multipurpose in their use.

The examples are Tomato Ketchup, HP Sauce, Tobasco Sauce, Worcestershire sauce, English Mustard sauce, French Mustard sauce, Chilli sauce, etc.