A liquid (a body of the sauce)

1. A thickening agent
2. Additional seasoning and flavoring ingredients.

STRUCTURE OF SAUCE

LIQUID

  THICKENING AGENT

BASIC SAUCE/MOTHER SAUCE

  FLAVOURING AND SEASONING

FINISHED SAUCE/ DEVIATION SAUCE

BASIC MOTHER SAUCES (LEADING SAUCE)

Classification	WHITE	BLOND	BROWN	RED	YELLOW
Liquid	Milk	Veal /Chicken or Fish stock	Dark/ brown stock	Stock or tomato juice	Clarified Butter

+ + + + +

Thickening Agent

White roux

BlondRoux

Brown Roux

Roux or tomato purees

Egg yolk

Basic sauce (MOTHER)

BÉCHAMEL

VEAL/CHICKEN OR FISH VELOUTE

ESPAGNOLE

TOMATO SAUCE

HOLLANDAISE and BEARNAISE

+ + + + +

Flavoring (EXAMPLES)	Cheese and yolk	Cream	Mushroom	Reduction white wine, shallots and garlic. Chopped tomato and tomato puree.	(SEE EXPLAINATION BELOW)
Variation or Deviation sauces	Mornay sauce	Supreme sauce	Mushroom sauce	Provençale sauce.

Some examples of sauces derived from Mother Sauces: (Deviation Sauces)

MOTHER SAUCES	EXAMPLES OF DEVIATION SAUCES
1.BECHAMEL	+cream= Cream sauce +grated cheese, butter and cayenne= Mornay sauce +tomato puree=. Aurora sauce
2. VELOUTE	+Cream= Supreme sauce. +Liaison= Allemande sauce. +sliced mushroom= Mushroom sauce
3.ESPAGNOLE	+chopped tomatoes and sliced mushroom= Chasseur sauce +reduction= Devilled sauce   +bone marrow, chopped shallots, wine reductions= Madeira sauce
4.TOMATO SAUCE	+Reduction white wine, shallots and garlic. Chopped tomato and tomato puree = Provençale sauce.   +diced tomatoes, crushed garlic, onions (sautéed in oil)= Portuguese sauce.
5.HOLLANDAISE BEARNAISE	REFER TO THE COLUMN BELOW

How do I thicken sauces?

There are many methods used by chefs to thicken sauces but bear in mind that not all sauces has to be thick. Due to consumer’s preference of “lighter eating”, many chefs have created sauces that are light in consistency.

Roux (pronounced as “Roo”): a cooked mixture of equal parts of flour and butter (50% flour, 50% butter)

How much roux should you use to thicken a liquid?

Sauce Consistency	Butter	Flour	Roux	Liquid
Thin or light	25 g	25 g	50 g (5 %)	1 liter
Medium	40 g	40 g	80 g (8 %)	1 liter
Heavy or Thick	50 g	50 g	100 g (10%)	1 liter

Basic rule: Add Hot Stock to Cold Roux.Add Cold Stock to Hot Roux. To facilitate the mixing of the two and avoid lumps (due to uneven mixing)

Roux helps to thicken sauces without giving a raw, starchy taste of flour.

* DIFFERENT TYPES OF ROUX *

ROUX	DEFINATION	USAGE
1.WHITE ROUX	Equal quantity of butter and flour. Cooked together without coloring for a few minutes to a sandy texture.	Béchamel sauce (white sauce) Soups
2.BLOND ROUX	Equal quantity of butter and flour cooked for a little longer than a white roux. Cook to a sandy texture but without coloring.	Veloute Tomato sauce and soup
3.BROWN ROUX	Equal quantity of butter and flour cooked together slowly to a light brown color and nutty aroma.	Espagnole (brown sauce) Soups
* Other thickening agent *
1.BEURRE MARNIE	Equal quantity of butter and flour kneaded to a smooth paste and mixed into a boiling liquid.	To thicken soup and sauces.
2. EGG YOLK	Examples: in making mayonnaise.
3.CORN STARCH	Dilute corn starch in water before putting in boiled soup to prevent lumps.	To thicken soup.Ex.sharkfins soup.
4.LIAISON	Mixture of egg yolk and cream usually use to thickened cream soup.

BASIC BUTTER SAUCE AND THEIR VARIATIONS:

HOLLANDAISE SAUCE	+ORANGE JUICE AND ORANGE ZEST= SAUCE MALTAISE. +WHIPPED CREAM= SAUCE MOUSSELINE
BEARNAISE	+TOMATO PASTE= SAUCE CHORON +MEAT GLAZE= SAUCE FOYOT +TOMATO PUREE AND MIX GLAZE= SAUCE RACHEL.

BASIC OIL SAUCE AND THEIR VARIATIONS:

MAYONNAISE	+CHOPPED EGGS, TOMATO SAUCE AND CHILLI SAUCE= 1000 ISLAND. +CHOPPED PICKLED, CAPERS= TATAR SAUCE.
VINAIGRETTE	+CRABMEAT= FISHERMAN SAUCE. +EGG YOLK AND CHOPPED ANCHOVIE= NORWEGIAN SAUCE.

Note:

Egg Yolk is used as a natural emulsifier because it contains lecithin which acts an agent that breaks up fat into smaller particles in order for it to mix better with water and stay suspended.

Book ð References

	Ceserani, Victor and Ronald Kinton Practical Cookery (9th. Edition) Hodder & Stoughton Educational (Hodder & Stoughton Ltd),Kent, U. Kingdom
	Sarah R. Labenski and Alan M. Hause Oncooking (3rd. Edition) Prentice Hall
	Cooking Essentials for the New Professional Chef The Food and Beverage Institution
	Wayne Gisslen Essential of Professional Cooking Wiley Edition
	Bennion Scheule Introductory Foods (12th Edition)
	Maincent, Michel (1986) Practical Kitchen Work: The Basic Arts of CookingEdition BTP Paris
	H.L. Cracknell and R.J. Kaufmann Practical Professional Cookery (Revised 3rd. Edition) Macmillan Press Ltd.
	Herbst Food Lover’s Companion (3rd. Edition)Barron’s
	Amy Brawn Understanding Food Principles and PreparationWadsworth, Thomson Learning

These books can be found in the library (10^th floor)

Дата добавления: 2015-10-29