soup and sauce basics session four sauce overview mother sauces overview & béchamel and veloute
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Soup and Sauce BasicsSoup and Sauce Basics Session Four Sauce OverviewSession Four Sauce Overview
Mother Sauces OverviewMother Sauces Overview& & Béchamel and VelouteBéchamel and Veloute
Soup and Sauce Basics Session Four Sauce Overview
Today’s AgendaToday’s Agenda
► DefinitionsDefinitions► Purpose and TypesPurpose and Types► Recipe ResearchRecipe Research
Student PresentationsStudent Presentations
► Culinary LabCulinary Lab
Béchamel
Veloute
&
Soup and Sauce Basics Session Four Sauce Overview
Definition - SauceDefinition - Sauce
A liquid [mostly] seasoning A liquid [mostly] seasoning used to flavor, coat, garnish used to flavor, coat, garnish or enhance foodor enhance food
Béchamel
Veloute
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Soup and Sauce Basics Session Four Sauce OverviewBéchamel
Veloute
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►AllemandeAllemande►BéchamelBéchamel►EspagnoleEspagnole►VelouteVeloute
Carème's Grande Carème's Grande SaucesSauces
Soup and Sauce Basics Session Four Sauce Overview
Escoffier’s Mother Escoffier’s Mother SaucesSauces
►HollandaiseHollandaise►TomateeTomatee►VelouteVeloute►EspagnoleEspagnole►BéchamelBéchamel
Béchamel
Veloute
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Soup and Sauce Basics Session Four Sauce Overview
Derivatives (small Derivatives (small sauces)sauces)
►Made from additional flavoring Made from additional flavoring and or cooking of a mother and or cooking of a mother saucesauce
Béchamel
Veloute
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Soup and Sauce Basics Session Four Sauce Overview
AlternativesAlternatives
►Made by changing the Made by changing the ingredients in a mother sauce ingredients in a mother sauce but still applying the same but still applying the same techniques of cookerytechniques of cookery
► i.e. where Mornay is a i.e. where Mornay is a derivative of Béchamel – derivative of Béchamel – Mayonnaise is an alternate Mayonnaise is an alternate form of Hollandaise form of Hollandaise
Béchamel
Veloute
&
Soup and Sauce Basics Session Four Sauce Overview
Modern SystemModern System
► Integral sauces and Pan SaucesIntegral sauces and Pan Sauces Sauce where the cooking of the Sauce where the cooking of the
item it is to be served with is item it is to be served with is essential to the creation of the essential to the creation of the saucesauce
Examples:Examples:►Thanksgiving Gravy, Steak Diane, Thanksgiving Gravy, Steak Diane,
Coq au VinCoq au Vin
►Essence, Reduction, Coulis, Etc.Essence, Reduction, Coulis, Etc.
Béchamel
Veloute
&
Soup and Sauce Basics Session Four Sauce Overview
Function of a SauceFunction of a Sauce
►MoistnessMoistness►FlavorFlavor►RichnessRichness►AppearanceAppearance► Interests and Appetite AppealInterests and Appetite Appeal
Béchamel
Veloute
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Soup and Sauce Basics Session Four Sauce Overview
Building a Great SauceBuilding a Great Sauce
►Required:Required: Great Stock ProductionGreat Stock Production Appropriate Thickening AgentAppropriate Thickening Agent Combining the two and Combining the two and
“Cleaning” the sauce through “Cleaning” the sauce through depouillagedepouillage
Béchamel
Veloute
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Soup and Sauce Basics Session Four Sauce Overview
Physical PropertiesPhysical Properties
1.1. ViscosityViscosity
2.2. TextureTexture
3.3. ColorColor
4.4. LusterLuster
5.5. OpacityOpacity
Béchamel
Veloute
&
Soup and Sauce Basics Session Four Sauce Overview
Issues of TransparencyIssues of TransparencyOpaqueOpaque(protein in (protein in thickener)thickener)
Allows no light or Allows no light or imagery to show throughimagery to show through
TranslucenTranslucentt(some protein (some protein or dirty starch)or dirty starch)
Allows light to pass, yet Allows light to pass, yet it is diffused so little to it is diffused so little to no imagery can be no imagery can be clearly seenclearly seen
TransparenTransparentt(pure starch)(pure starch)
Allows light and imagery Allows light and imagery throughthrough
Béchamel
Veloute
&
Soup and Sauce Basics Session Four Sauce Overview
Characteristics of a Characteristics of a SauceSauce
►TextureTexture►FlavorFlavor►Compliment or CoherenceCompliment or Coherence►ConsistencyConsistency►ColorColor
Béchamel
Veloute
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Soup and Sauce Basics Session Four Sauce Overview
Components of a SauceComponents of a Sauce
Béchamel
Veloute
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Liquids:Liquids: Thickeners:Thickeners:
Flavoring Agents:Flavoring Agents: Garniture:Garniture:
Soup and Sauce Basics Session Four Sauce Overview
BéchamelBéchamelthe master recipethe master recipe
Béchamel
Veloute
&
Liquids:Liquids:MILKMILK
Thickeners:Thickeners:WHITE ROUXWHITE ROUX
Flavoring Agents:Flavoring Agents:ONION PIQUETONION PIQUET
Garniture:Garniture:
NUTMEGNUTMEG
Onion Piquet: half of a white onion studded with cloves and a bay leaf
Soup and Sauce Basics Session Four Sauce Overview
TechniquesTechniques1.1. bring milk to a simmer with bring milk to a simmer with
onion piquetonion piquet2.2. add cold rouxadd cold roux3.3. return to a simmerreturn to a simmer4.4. depouillagedepouillage5.5. strainstrain6.6. mount?mount?
BéchamelBéchamelthe master recipethe master recipeBéchamelBéchamelthe master recipethe master recipe
Béchamel
Veloute
&
Soup and Sauce Basics Session Four Sauce Overview
VelouteVeloutethe master recipethe master recipe
Béchamel
Veloute
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Liquids:Liquids:WHITE STOCKWHITE STOCK
Thickeners:Thickeners:WHITE ROUXWHITE ROUX
Flavoring Agents:Flavoring Agents:MIRE POIX MIRE POIX (optional)(optional)
Garniture:Garniture:
NONENONE
Soup and Sauce Basics Session Four Sauce Overview
VelouteVeloutethe master recipethe master recipe
TechniquesTechniques1.1. bring stock to a simmer bring stock to a simmer with with
sweated mire poix if applicablesweated mire poix if applicable
2.2. add cold rouxadd cold roux3.3. return to a simmerreturn to a simmer4.4. depouillagedepouillage5.5. strainstrain6.6. mount?mount?
Béchamel
Veloute
&
Soup and Sauce Basics Session Four Sauce Overview
Today’s LabToday’s Lab
►Please take 10 minutes to Please take 10 minutes to research and review your research and review your assigned recipesassigned recipes
►Be prepared to discuss the keys Be prepared to discuss the keys to success for your sauces at to success for your sauces at the start of Labthe start of Lab
►Each Group will be provided Each Group will be provided appropriate starch, veg or appropriate starch, veg or protein to serve their sauce.protein to serve their sauce.
Béchamel
Veloute
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