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Sauces

Section 20-2

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Section 20-2

Culinary Essentials

Copyright Glencoe/McGraw-Hill,a division of The McGraw-Hill Companies, Inc.

What Are Sauces?

A sauce is a flavored, thickened liquid served withentres, accompaniments, and desserts.

A good sauce complements the item being served,adding flavor, moistness, and intensity.

A sauce should never detract from the flavor of

the main item, a sauces taste, aroma, andappearance should enhance the main itemsappeal.

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Components of a Sauce some type of stock commonly serves as the base of asauce, other liquids can be used.

Most sauces are based on one of the following liquids:white stock, brown stock, tomato pure, milk, or clarified

butter. Sauces derive their basic flavors from the liquid

ingredient, but seasonings and flavorings contribute to asauces finished flavor.

Adding one or more seasonings or flavorings can enhanceor change a sauces flavor.

Ingredients such as salt, pepper,mustard, vinegar, spices,and herbs are often used.

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Sauces are thicker than stocks.

They are meant to hold onto or coat other foods.

To achieve this effect, add a thickening agent in the properratio to the stock or other liquid ingredient.

Starches are most frequently used to thicken saucesbecause starch granules easily absorb moisture andexpand.

Examples of starches as thickening agents in saucemaking include flour, cornstarch, arrowroot, instantstarches, bread crumbs, and vegetable pures.

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Starches A starch is a carbohydrate found naturally infruits, seeds, roots, tubers, and the pith ofstemmed plants.

Wheat, corn, rice, potatoes, and arrowroot aresome starches used as thickening agents.

Flour

The most common flour in a commercial kitchen iswheat flour.

As a thickening agent, flour is used in several ways.

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singer singer, a process in which a pan that

may have been used to saut an entre,or the food itself, is dusted with flour.

The fat in the pan absorbs the flour,instantly forming a thickening agentknown as a roux.

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Beurre Manie By combining equal parts of flour and whole butter abeurre mani, or uncooked thickening agent, is created.

Soften the butter at room temperature before blending itwith the flour. Then add the mixture to a hot sauce at theend of the cooking process.

Do not bring it back to a simmer.

Beurre mani is seldom used today because of theavailability of cornstarch and arrowroot, which thicken

liquids quickly and easily. The drawback to using a beurre mani is that although the

final product may be the correct consistency, the flavor ofthe sauce or soup remains starchy because the flour hasnot been cooked properly.

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Cornstarch Cornstarch

a dense, powdery flour made from the endospermof corn.

It has nearly twice the thickening power of flour

gives a sauce a translucent appearance. Slurry, another uncooked thickening agent, is made bydiluting a pure starch such as cornstarch or arrowroot incold liquid. When combining the cold liquid and starch,the consistency of heavy cream is achieved. If slurry is notused immediately, stir it again to recombine.

Slowly add the slurry to the simmering liquid, blendingconstantly with a whip. A simmering liquid will thickenquickly when a slurry is added.

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To thicken a sauce using cornstarch:

1. Combine the cornstarch with an equal amount of cold liquid.When

using an acidic liquid, increase the amount of cornstarch by 20%, orthe liquid will not thicken.

2. Pour the diluted cornstarch into the boiling liquid.

3. Bring the boiling liquid down to a simmer.

4. Do not simmer for more than 10 minutes, or the cornstarch will

begin to break down, resulting in the loss of thickening properties.

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Arrowroot Arrowroot is a fine powder made from the dried,

ground rootstalks of tropical plants.

Its thickening power is about twice that of flour.

The best of the purified starches, arrowroot isused like cornstarch.

However, arrowroot imparts a more transparentappearance to a sauce and does not lose itsthickening properties during the cooking process.

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Vegetable pures Vegetable pures A sauce is

sometimes texturized by pureingvegetables, mirepoix, or groundnuts and adding them to the sauce.

In addition to texture, the sauceachieves a new flavor.

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Handling Starches

powdered starches, such as cornstarch or arrowroot, usedfor thickening, dilute them with a cool liquid, such asstock, water, or milk, before adding them to sauces orsoups that need to be thickened.

Starches require heat to activate the thickening process. Some thickening agents need to be simmered longer than

others for them to be effective.

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Roux a cooked thickening agent made by combining equal parts

by weight of flour and a clarified fat or oil

use all-purpose flour and clarified butter or margarine forthis purpose.

To make a roux, add the flour to the warm clarified fat oroil in a pan, and whisk to incorporate. Cook over low tomedium heat until desired color is achieved.

the main elements of a rouxflour and fatform a paste.

Cooking time determines whether the roux is white, blond,

or brown. The longer a roux cooks, the darker its colorand the less its thickening ability.

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Fat A variety of cooking fats may be used to prepare roux.

Each has its own effect on the consistency and flavor of

the final product. Clarified Butter

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Clarified butter Or drawn butter, is used most often for roux.

It is pure butterfat

it is clear and, with the water and milk solidsremoved,

it can be cooked at higher temperatures.

Roux made from clarified butter has a differentconsistency from roux made from butter that stillcontains water and milk solids.

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Butter-margarine blends

Cost reasons

The quality and flavor of such blends vary,

A roux made with a blend of butter and

margarine will not have the same flavor as

one made exclusively of butter.

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Animal fats

the flavors of poultry or meat are desired in

a sauce, chicken fat, lard, and rendered fatsfrom roasts are appropriate fats to use in

roux.

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Vegetable oil

from specific plants or blends combining

corn, safflower, and soy bean oils, offervariety, but they do not add flavor to a

roux.

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Flour Wheat flour is standard in roux.

The thickening power of the different wheat flours,

however, varies with their starch content. Bread flour, for instance, contains less starch than cake

flour. All-purpose flour falls somewhere between breadflour and cake flour as an effective thickening agent.

Most sauce recipes call for bread flour or all-purpose

flour.

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Steps in Making Roux The basic procedure for making roux is the same no matter what typeof roux (white, blond, or brown) is being prepared.

Use a heavy stainless steel pot, and stir frequently to preventscorching or burning.

Burning results in dark spots and an unpleasant odor and flavor. Inaddition, burnt roux will not thicken as desired.

Avoid using aluminum cookware because it may make sauces gray-colored and metallic-tasting.

For white or blond roux, cook over medium heat for the recommendedtime.

Cook brown roux on low heat for the suggested time.

White roux should be light beige, blond roux should appear goldenwith a light hazelnut odor, and brown roux may be light or deep

brown.

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roux blanc White roux

Cook for 35 minutes

roux blond

Blond roux Cook for 56 minutes

roux brun

Brown roux

Cook 1520 minutes (ormix

fat with toasted flour and

cook for 56 minutes)

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Combining Roux and Liquid After the cooked roux has reached the right consistency,

combine it with liquid to thicken a sauce.

Choose one of two approaches for combining roux and

liquid:1. add roux to liquid (Method A),

2. or add liquid to roux (Method B).

The sauce is ready when it has reached the desiredconsistency and no longer has the starchiness of roux. The

proportion of roux to liquid affects both thickening actionand taste.

a sauce of medium consistency, use one pound (.5 g) ofroux per gallon (3.75 l) of liquid.

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Liaisons A liaison, which can consist of cream and egg yolks, is

used to thicken sauces.

Liaisons add luster, color, and flavor to the sauce.

To make a liaison,

1. combine cream and egg yolks until smooth.2. Temper the liaison with hot liquid while whipping or

blending the mixture of the two, until the temperature hasequalized.

3. Add the tempered liaison to the sauce, and warm on the

range over low heat.4. Stir the sauce until the desired consistency is achieved.

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Tempering the process of equalizing the temperatures of two

liquids before mixing them together.

To temper, gradually add small quantities of thehot sauce or soup to the cool liquid, slowly raisingthe temperature until it is almost equal in bothliquids.

Then add the tempered liquid to the hot liquid,and continue to simmer it.

Tempering prevents curdling of dairy products.

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Emulsification another method of thickening sauces.

Emulsions are made by mixing two or more liquid

ingredients that normally do not combine, with the aid ofan emulsifying agent.

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three types of emulsions

PermanentA permanent emulsionusually lasts several days or more.

Mayonnaise, an example of a permanent

emulsion, contains an emulsifying agent,such as egg yolks.

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SemipermanentA semipermanent

emulsion lasts a shorter period of time thana permanent emulsion, usually several

hours. Hollandaise sauce is an example of a

semipermanent emulsion.

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TemporaryA temporary emulsion lasts the shortestperiod of time, usually only several minutes. A temporaryemulsion is classified as such because it does notcontainan emulsifying agent.

Emulsion of the two liquid ingredients is achieved by

briskly whisking them. During the whisking, the air bubbles incorporated into the

liquid cling to each molecule of oil, allowing them toremain suspended temporarily. The air bubbles willdissipate after a few minutes, however, and the liquid willneed to be reblended to bring back the emulsion. Anexample of a temporary emulsion is a vinaigrette.

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Reductions Natural reduction is a method used to thicken

sauces and enhance flavor.

During this process water evaporates from theliquid (often stock) as it simmers.

The result is a concentration of flavor and color.

The sauce also thickens because as the waterevaporates, the roux and other solids becomeconcentrated.

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Straining Sauces

Straining is a last step and adds to a saucessmoothness.

To strain, pour the sauce through a fine-mesh sieve or several layers of cheeseclothin a chinois.

After straining the sauce, adjust theseasonings as needed.

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Handling Sauces

Handle sauces carefully after cooking to preserve their consistencyand to prevent the growth of bacteria. Follow the HACCP guidelinesfor hot holding, cooling, storing, and reheating sauces.

Hot Holding

Keep sauces hot for service in a bain marie or steam table. Hold at140F (60C) or higher.

Some sauces develop a skin if held uncovered.

There are several ways to avoid this:

cover the sauce with the lid

spread melted butter over the surface of the sauce

to seal it or place oil, plastic wrap, or buttered parchmentpaper directly on top of the sauce

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.Cooling and Storing

When cooling and storing sauces, transfer hem to a cleancontainer, and quickly cool them in a cold-water bath.

Store cooled sauce under refrigeration in a plastic containerwith a tight-fitting lid. Label the container with the saucesname and the date it was made.

Reheating

Before reheating the sauce, add a little stock or water to thesaucepan beforehand to soften the cold sauce and keep it from

burning.

As with stock, take care when reheating sauces. Move quicklythrough the temperature danger zone. Bring sauces up to atleast 165F (74C) within 2 hours.

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Quality of a Sauce Many factors contribute to the quality of a sauce.

A good sauce is determined by

taste, color,

luster,

texture,

opacity, viscosity.

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Taste

The taste of the sauce should be distinct and wellrounded, complementing the food it accompanies.

Proper seasoning is an important element indeveloping a balanced flavor.

Sauces containing thickeners should be free of any

starchy taste. Color

The color of the sauce also should be distinct, and itshould be natural. A cream sauce, for instance,should be white, not gray and a velout should be a

pale ivory. Brown sauces should be rich and deep,and tomato sauces should be a robust red color.

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Luster

All sauces should have luster.

The correct amount of fat in a sauce can contributeto the shine.

Too much fat can detract from it.

Texture

Most sauces should have a smooth, creamy texturethat is free of lumps or other particles.

Opacity

A sauce should have the correct degree of opacity,which is often determined by the thickener used

and the amount of reduction that has taken place. A good sauce should be opaque rather than

transparent.

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Viscosity

The more a sauce is thickened, the more viscous it

becomes. A sauce has an appropriate thickness, or viscosity,

when it can lightly coat the back of a metal spoon.

The viscosity of a sauce will vary with the amountof thickening agent used.

To determine the amount of roux required toachieve various levels of viscosity, use thefollowing formula as a guide.

Minimum viscosity: 10%

Medium viscosity: 11.5%

Maximum viscosity: 13%

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Leading Sauces The leading sauces, also called the mother sauces, are the basic

sauces from which many other sauces derive.

The basic liquids used to create leading sauces are white stock, brown

stock, tomato pure, milk, and clarified butter. Leading sauces can be categorized into brown sauces, white sauces,

tomato sauces, warm butter sauces, and oil-based sauces.

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LEADING SAUCES

One more time, lets look at the three basicbuilding blocks of sauce cookery, this timefrom a slightly different angle.

liquid + thickening agent = leading sauce

leading sauce + additional flavorings =small sauce

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Liquid Thickening Agent Leading Sauce

milk + white roux = bchamel sauce

white stock + white or blond roux = velout

(veal chicken,fish) (veal ,chicken ,fish )

brown stock + brown roux = brown sauce or espagnole

tomato plus stock + (optional roux) = tomato sauce butter + egg yolks = hollandaise

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BECHAMEL The classic version of the standard white sauce,

bchamel, was made with lean veal and herbs and spicessimmered with the sauce for an hour or with white vealstock added to the sauce and then reduced.

This is rarely done today.

Nevertheless, the plain bchamel used todaysimplymilk and rouxcan be improved by simmering the sauce

with onion and spices. These may be omitted,of course, but the sauce will have

less flavor

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BECHAMEL SAUCE Ingredients U.S. Standard Metric

Milk 4 qts. 3.8 l

Onion, piquet 1 each 1 each

Butter, clarified 6 oz. 170 g

Flour, all-purpose, sifted 6 oz. 170 g

Salt TT TT White pepper, ground TT TT

Nutmeg 1/8 tsp. .5 ml

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Method of Preparation 1. Gather all the ingredients and equipment.

2. In a saucepan, heat the milk with the onion piquet, and simmer for 10minutes.

3. In another saucepan, heat the clarified butter over moderate heat.

4. Gradually add flour to the butter to make a roux. Using a wooden spoon,mix thoroughly, and cook it approximately 56 minutes to make a white roux.

Remove from the heat, and cool slightly. 5. Remove the onion piquet from the milk.

6. Temper the milk into the roux by gradually adding the hot milk, whiskingconstantly. Heat to a boil reduce to a simmer. Simmer until the proper qualityfactors of the sauce are achieved.

7. Season to taste with the salt, pepper, and nutmeg.

8. Strain through a fine chinois into a suitable container. Hold at 140F (60C)or higher, or cool from 140F (60C) to 70F (21C) within 2 hours, and from70F (21C) to 41F (5C) or lower in an additional 4 hours. Label, date, andrefrigerate.

9. Reheat to 165F (74C) within 2 hours.

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Small sauces

For each of the following sauces, add the ingredients indicated to 1 qt(1 L) bchamel sauce. Season to taste.

Cream Sauce

48 fl oz (125250 mL) heavy cream, heated or tempered

Mornay Sauce

4 oz (125 g) grated Gruyre cheese and 2 oz (60 g) parmesan, stirredin until just melted. Finish, off heat, with 2 oz (60 g) raw butter. Thinout with a little hot milk, if necessary, or use a stock or brothappropriate for the dish being prepared.

Mornay Sauce for Glazing or Gratineing

Finish Mornay Sauce with liaison of 2 egg yolks and 2 fl oz (60 mL)heavy cream.

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Cheddar Cheese Sauce

8 oz (250 g) cheddar cheese, 12 tsp (2 mL) dry mustard, 2 tsp (10 mL)Worcestershire sauce

Mustard Sauce

4 oz (125 g) prepared mustard

Soubise Sauce

1 lb (500 g) onions, finely diced, cooked slowly in 2 oz (60 g) butterwithout browning. Simmer with sauce 15 minutes and force through a finesieve.

Tomatoed Soubise Sauce

Add 1 pt (500 mL) thick tomato pure to 1 qt (1 L) soubise sauce

Nantua Sauce 6 oz (175 g) Shrimp Butter (p. 179), 4 fl oz (125 mL) heavy cream

(Note: Classic Nantua sauce is made with crayfish, not readily available inmany regions.)

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