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| Understanding Sauces |
A sauce is a liquid with flavor; it is usually thickened by a thickening agent. They are used to season, flavor and to accentuate the flavors on a
dish. They also add:
The Structure of a sauce
The most common sauces are made from 3 types of ingredients:
dish. They also add:
- Humidity
- Flavor
- It enriches foods
- Appearance (adds color and texture)
- Interest (to the person who is eating the dish)
The Structure of a sauce
The most common sauces are made from 3 types of ingredients:
- Liquid, the liquid is the body of a sauce (1st layer of flavor). There are 5 different types of liquid or layers to start a sauce.
- White stock
- Brown stock
- Milk
- Tomato and stock
- Clarified butter.
- Thickening agent, (the sauce needs to stick to the food), there different types of thickening agents:
- Roux = 50% fat (butter) + 50% flour
- Starch (vegetables, potatoes, bread, grains)
- Cornstarch
- Seasonings and additional flavorings (2nd layer of flavor).
- Mirepoix = 50% onions, 25% celery, 25% carrots
- Onion piquet = ½ onion, bay leaf, cloves
- Bouquet garni = any type of vegetables or herbs tied together and used to flavor dishes.
- Sachet bag = a bag made out of cheesecloth, filled with herbs and spices, to create a bag and add to a flavor to the dish. This is
used when the chef does not want to see the herb in the finished dish.
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Procedure:
- In a medium sauce pot heat the milk, onion piquet at a simmer for 20 minutes.
- Make a white roux with butter and flour.
- Remove the onion piquet from the sauce and discard.
- Add the roux slowly mixing constantly with a hand mixer. Boil (the roux needs to boil so it can start
thickening the sauce) then lower the temperature to a simmer and cook for 10 minutes. - Taste and season.
- Strain the sauce and use.
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For each of the following recipes you will need 1 Qt of béchamel sauce.
Crème sauce: 4 – 8 Oz of heavy cream, 1 Tsp nutmeg and salt and pepper to taste.
Mornay sauce: 4 Oz Gruyere cheeses, 2 Oz Parmesan cheese, mix until the cheese melts. Finish
the sauce away from the heat with 2Oz butter, if the sauce is too thick you may add hot milk or
Crème.
Cheddar cheese sauce: 8 Oz cheddar cheese, ½ tbsp mustard powder, 2Oz Parmesan cheese, ½
tbsp clarified butter and ½ Tsp Worcestershire sauce.
Salsa Soubise: 1 # onions cut into small dice and slightly cooked (the onions can not be browned)
and 2 Oz of clarified butter. Cook for 15 minutes at a simmer, strain and serve.
Crème sauce: 4 – 8 Oz of heavy cream, 1 Tsp nutmeg and salt and pepper to taste.
Mornay sauce: 4 Oz Gruyere cheeses, 2 Oz Parmesan cheese, mix until the cheese melts. Finish
the sauce away from the heat with 2Oz butter, if the sauce is too thick you may add hot milk or
Crème.
Cheddar cheese sauce: 8 Oz cheddar cheese, ½ tbsp mustard powder, 2Oz Parmesan cheese, ½
tbsp clarified butter and ½ Tsp Worcestershire sauce.
Salsa Soubise: 1 # onions cut into small dice and slightly cooked (the onions can not be browned)
and 2 Oz of clarified butter. Cook for 15 minutes at a simmer, strain and serve.
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Procedure:
- Melt the butter in a medium size sauce pot, add the flour blend well and cook until a roux is
created (the color of the roux will depend on the color of the sauce). - Add the stock gradually, mixing constantly with a hand mixer (it is important to incorporate well
the roux and stock, this will make a better sauce). - Reduce the sauce by half (2 qt) cook for about 1 hour.
- Drain and serve.
For each of the following recipes you will need 1 Qt of Veloute sauce.
White wine sauce: The stock for the veloute of this sauce should be made from fish. Reduce 8 Oz of
white wine, 8 Oz heavy cream, 2 Oz butter, salt, pepper and lemon juice by half.
Supreme sauce: The stock for the veloute of this sauce should be made from chicken. Combine 1 Pt
heavy cream, 2 Oz butter, salt, pepper and lemon juice.
Paulette: Cook 8 Oz mushrooms in 2Oz of butter and season. Add the veloute and just before service
add 2 Oz of Italian parsley and lemon juice to taste.
Mushroom sauce: Cook 4 Oz of mushrooms in 1 Oz of butter, add 1 Tsp of lemon juice add these
ingredients to a finished white wine sauce.
Herbs sauce: Add your favorite spices and herbs to a white wine sauce.
White wine sauce: The stock for the veloute of this sauce should be made from fish. Reduce 8 Oz of
white wine, 8 Oz heavy cream, 2 Oz butter, salt, pepper and lemon juice by half.
Supreme sauce: The stock for the veloute of this sauce should be made from chicken. Combine 1 Pt
heavy cream, 2 Oz butter, salt, pepper and lemon juice.
Paulette: Cook 8 Oz mushrooms in 2Oz of butter and season. Add the veloute and just before service
add 2 Oz of Italian parsley and lemon juice to taste.
Mushroom sauce: Cook 4 Oz of mushrooms in 1 Oz of butter, add 1 Tsp of lemon juice add these
ingredients to a finished white wine sauce.
Herbs sauce: Add your favorite spices and herbs to a white wine sauce.
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For each of the following recipes you will need 1 Qt of Tomato sauce.
Portuguese sauce: heat 1 tbsp of oil and cook 4 Oz of onions for 3 minutes. Add 1 # of tomato
concase and 1 tbsp of fresh crushed garlic. Cook the sauce till it reduces by half, add the tomato
sauce, season and sprinkle with 2 to 4 tbsp of fresh Italian parsley.
Spanish sauce: Heat 1 tbsp of oil and cook 6 Oz of onions, 4 Oz of green pepper in small dice, 1
crushed garlic clove, cook for 5 minutes. Add 4 Oz of sliced bottom mushrooms sliced and cook for 5
minutes, add the tomato sauce.
Creolle sauce: Heat 1 tbsp of oil in a medium size sauce pot, add 4 Oz onions in small dice, 2 Oz
green peppers small dice, 1 tbsp of crushed garlic, 1 bay leaf, pinch of dried thyme, ½ lemon zest,
cook for 10 minutes and add tomato sauce, season and serve.
Portuguese sauce: heat 1 tbsp of oil and cook 4 Oz of onions for 3 minutes. Add 1 # of tomato
concase and 1 tbsp of fresh crushed garlic. Cook the sauce till it reduces by half, add the tomato
sauce, season and sprinkle with 2 to 4 tbsp of fresh Italian parsley.
Spanish sauce: Heat 1 tbsp of oil and cook 6 Oz of onions, 4 Oz of green pepper in small dice, 1
crushed garlic clove, cook for 5 minutes. Add 4 Oz of sliced bottom mushrooms sliced and cook for 5
minutes, add the tomato sauce.
Creolle sauce: Heat 1 tbsp of oil in a medium size sauce pot, add 4 Oz onions in small dice, 2 Oz
green peppers small dice, 1 tbsp of crushed garlic, 1 bay leaf, pinch of dried thyme, ½ lemon zest,
cook for 10 minutes and add tomato sauce, season and serve.
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Procedure:
- In a food processor while its running add eggs, water, lemon juice, pepper and Tabasco sauce.
Blend for 5 minutes. - In a small sauce pot heat the butter to 175ºF.
- With the food processors running add the butter slowly, taste and season.
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Procedure:
- In a large sauce pot heat 1 tbsp of butter and cook the mirepoix for 5 minutes.
- Add the rest of the butter and flour and cook for 10 minutes to create a brown roux.
- Add the stock and tomato pure, mix well, boil and then lower the temperature to a simmer, add
the sachet bag and cook for 1 to 1 ½ hours. Remove grease build up from the surface of the
sauce and discard. - Strain the sauce and serve.
For each of the following recipes you will need 1 Qt of Espanol sauce.
Demi-glaze- 1 Qt of brown stock and reduce the sauce by half, strain and serve.
Whine merchant – Reduce 6 Oz white wine and 2 Oz shallots. Add 1 Qt of demiglaze and cook for 1
hour, strain and serve.
Mushroom sauce – Heat 2 Oz of butter and cook 2 Oz mushrooms for 5 minutes, add 1 Qt of
demiglaze and cook at a simmer for 20 minutes. Add 2 Oz of sherry and a few drops of lemon juice,
season and serve.
Deviled – Reduce 8 Oz of white wine, 4 Oz of shallots, ½ tbsp of pepper. Add 1 Qt of demiglaze and
cook at a simmer for 20 minutes. Season with salt and cayenne pepper, strain and serve.
Demi-glaze- 1 Qt of brown stock and reduce the sauce by half, strain and serve.
Whine merchant – Reduce 6 Oz white wine and 2 Oz shallots. Add 1 Qt of demiglaze and cook for 1
hour, strain and serve.
Mushroom sauce – Heat 2 Oz of butter and cook 2 Oz mushrooms for 5 minutes, add 1 Qt of
demiglaze and cook at a simmer for 20 minutes. Add 2 Oz of sherry and a few drops of lemon juice,
season and serve.
Deviled – Reduce 8 Oz of white wine, 4 Oz of shallots, ½ tbsp of pepper. Add 1 Qt of demiglaze and
cook at a simmer for 20 minutes. Season with salt and cayenne pepper, strain and serve.
- Heat the oil in medium size sauce pot. Add the bacon and cook for 5 minutes at a simmer.
- Add the mirepoix and cook but don’t brown.
- Add the tomato pure, tomatoes, sachet bag, sugar, salt and stock. Cook for 1 – 2 ½ hours.
- Strain the sauce and serve.
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There are 5 mother sauces; they are called this because we can create many sauces if we use these sauces as our bases. They can be used in
different combinations to create a new sauce. To create these new sauces first cook the mother sauce and then add the ingredients listed on the
combination list that is after every mother sauce recipe.
different combinations to create a new sauce. To create these new sauces first cook the mother sauce and then add the ingredients listed on the
combination list that is after every mother sauce recipe.
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The recipes are written in a new form, it is a chart that divides the recipes into three categories. 1. Your mise en place with out having to reed the procedures on the
recipe.
recipe.
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1. In column number one Amount, it provides you with the amount of the ingredient needed in the recipe.
2.In column number two Ingredients, it provides you the name of the ingredient needed for the recipe.
3.In column number three Cut and/or description, it provides you with the cut of the ingredient needed for the recipe and also any relevant information of the
ingredient (fresh, canned, drained, cooked, etc.
2.In column number two Ingredients, it provides you the name of the ingredient needed for the recipe.
3.In column number three Cut and/or description, it provides you with the cut of the ingredient needed for the recipe and also any relevant information of the
ingredient (fresh, canned, drained, cooked, etc.
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sauce
sauce,flavor,roux,bechamel,espanole,hollandase,veloute,sachet bagmother sauces, secret sauce, cheddar sauce, mushroom sauce, veloute, primo sauce, espanole, criolle sauce, bechamel, tomato
sauce
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