ALL ABOUT SAUCES

ALL ABOUT SAUCES

DAY 4

SAUCE

A sauce is liquid, creamy or semi-solid food served on or used in preparing other meals. They add flavor, moisture, and visual appeal to the final dish.

IMPORTANCE OF SAUCES

• Enhances flavor

• Helps in digestion

• Adds moisture to the food

• Adds color to the food

• To complement, contrast, and balance the taste

• Enhances nutritional value

• Adds quality to make food palatable

CLASSIFICATION OF SAUCES

• PREPARATORY SAUCE

• PROPRIETARY SAUCE

PREPARATORY SAUCE

These are prepared in the kitchen.

1. PREPARATORY SAUCES

• MOTHER/GRAND SAUCE

• BECHAMEL/WHITE SAUCE

• VELOUTE SAUCE

• ESPAGNOLE/BROWN SAUCE

• HOLLANDAISE SAUCE

• TOMATO SAUCE

PREPARATORY SAUCE

MOTHER/GRAND SAUCES are classified on different basis like temperature (hot/warm/cold) or nature (thickened/emulsified) of the sauce. These sauces are the foundation sauces for other derivative sauces made from these basic sauces.

PREPARATORY SAUCE

BECHAMEL /WHITE SAUCE is probably the simplest of the mother sauces because it is only made by thickening hot milk with a simple white roux. then, the sauce is added with onion, cloves, and nutmeg, simmered until it is creamy and velvety smooth. Béchamel is used as a base for some of the most common white sauces, cream sauces, and cheese based sauces.

PREPARATORY SAUCE

VELOUTE SAUCE is made from veal, chicken, or fish stock, and a white or blond roux. The long slow process of cooking this type of sauce gives it a velvety texture and consistency, hence the name Veloute or Velvety.

PREPARATORY SAUCE

ESPAGNOLE/BROWN SAUCE is made by thickening the brown stock with a roux. Unlike veloute sauce, Espagnole is made with tomato puree and mirepoix for deeper color and flavor. The brown stock itself is made from bones that have first been roasted to add color and flavor.

PREPARATORY SAUCE

HOLLANDAISE SAUCE means "Holland-style" or "coming from Holland." Hollandaise sauce is a tangy, buttery sauce made by slowly whisking clarified butter into warm egg yolks.

PREPARATORY SAUCE

TOMATO SAUCE is one of the most popular hot sauces made from a stock and tomatoes and an excellent accompaniment with meats, poultry, and a variety of pasta dishes.

OTHER SAUCES

A. Mayonnaise Sauce

B. Hard Butter Sauce/ Beurre Compose

Anchovy Butter

Garlic Butter

Basil Butter

C. Hot Butter Sauce/ Beurre Chaud

MAYONNAISE SAUCE

An emulsified sauce made from egg yolk and oil and often used in salads, sandwiches, and as a part of other sauces.

HARD BUTTER SAUCE/BEURRE COMPOSE

These preparations are used to accompany a variety of grilled meat or fish dishes. Also, it adds interest and flavor to various products. These are easily prepared in as advance and stored or refrigerated, ready for use.

EXAMPLES OF HARD BUTTER SAUCE

ANCHOVY BUTTER: Add anchovy essence/paste/pounded to butter

GARLIC BUTTER: Chopped garlic, parsley, a pinch of pepper combined with butter

BASIL BUTTER: Add a fine puree of fresh basil leaves and a little lemon juice with butter.

HOT BUTTER SAUCE / BEURRE CHAUD

These are often used with vegetables, fish, meat offal, and poultry dishes. They can be served to complete a meal or as an accompaniment.

2. PROPRIETARY SAUCE:

Sauces that are not prepared in the kitchen but are sold in supermarket or grocery.

Sauces that are imported or procured locally.

Sauces that have a distinct taste that cannot be imitated by anybody.

Sauces with a secret recipe, protected by patents.

EXAMPLE OF PROPRIETARY SAUCE:

Soya sauce is one of the most accepted sauces and has been part of the Oriental cuisine for more than 2,500 years. There are generally two varieties of soya sauce: dark and light. The darker version is used in the preparation of other dishes, and the lighter version is used as a seasoning.

EXAMPLE OF PROPRIETARY SAUCE:

WORCESTERSHIRE SAUCE, originally known as Lea and Perrin is soya and vinegar based.

EXAMPLE OF PROPRIETARY SAUCE:

KETCHUP is most commonly used households as sauce and accompaniment for snack, especially those that are deep fried. Ketchup, in contrast to tomato sauce, does not contain any bacon rashers and are entirely vegetarian.

EXAMPLE OF PROPRIETARY SAUCE:

TABASCO SAUCE, spicy chili and red pepper sauce, is a favorite in America. It is named after the Mexican province, which produces spicy chilies. The basic method is by mixing vinegar to matured chilies.

CONTEMPORARY SAUCES

Contemporary sauces are prepared by the chefs in the kitchen with a view that their particular flavor best matches the basic flavor of the dish served.

CONTEMPORARY SAUCES ARE:

They are prepared in lesser time.

They are specifically cooked or prepared as accompaniment for a specialty dish.

They have a lighter color, texture, and flavor than some of the grand sauces.

They used emulsions for thickening less likely to contain roux.

PESTO SAUCE

One of the most popular contemporary sauce is Pesto Sauce, with an Italian origin, generally made from pine kernels, basil, olive oil, garlic, sea salt, black pepper, and parmesan.

MINT SAUCE

It is made by making a gastric out of reduced vinegar and sugar. Freshly chopped mint is added in the right quantity for the flavor and served immediately.

SAUCES AND GRAVIES

Sauces and gravies are thickened liquids or stocks. They are served with meat, fish, poultry, vegetables, and desserts to add flavor and garnish.

STANDARDS OF QUALITY OF SAUCES

1. CONSISTENCY AND BODY

smooth with no lumps

2. FLAVOR

distinctive but well-balanced flavor

3. APPEARANCE

smooth with a good shine

Answer the following questions.

Open Ended

1. Would it be better for dishes to be served with sauces? Why?

Open Ended

2. What will likely happen if you used unsound meat or meat that is not fresh in preparation of the stock?

Open Ended

3. How will you choose an appropriate sauce for a particular dish?