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A liquid (a body of the sauce)

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  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 (10th floor)


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