2. HOT BUTTER SAUCES
• Beurre Noisette - nut-brown butter, classically
served with fish
• Beurre noir - butter, classically served with
skate wings or veal brains
3. WARM BUTTER SAUCES
• Beurre blanc- white butter sauce, classically served
with vegetables, fish or white meats
• Hollandaise- classically served with grilled meats, or
made into a derivative such as mousseline or moutarde
• Béarnaise- similar to hollandaise, but a reduction of
shallots, peppers and tarragon is used to create the
flavour of the sauce
4. COLD BUTTER SAUCES
(COMPOUND BUTTER SAUCES)
Café de Paris butter- contains a mix of fresh herbs and
spices. Other condiments such as
marjoram, dill, rosemary, tarragon, paprika, capers, chives
, a little curry powder, parsley, shallots, garlic, anchovies
and Worcestershire sauce is beaten into unsalted butter.
The resulting compound butter is shaped into a cylinder
and chilled. When served, a piece is sliced off and
allowed to melt on top, for example, grilled entrecôte
steaks.
5. COMPOUND BUTTERS CONTINUED
– PARSLEY BUTTER
Parsley butter- softened unsalted butter has a little
lemon juice and chopped fresh parsley beaten into
it. Seasoning and a little cayenne pepper are
added and then chilled before use. This butter is
sometimes also known as Beurre MaÎtre d’Hotel.
6. YOU WILL NOW COVER
• Emulsified sauces
• Velouté
• Brown sauces (Espagnole)
• Pureed and blended vegetables
7. EMULSIFIED SAUCES
• This area of sauce- making requires the most skill. The key to a good
emulsified sauce are the order in which the ingredients are added, the
temperature and the speed at which the ingredients are blended.
• Emulsified sauces are produced by dispersing fats as small droplets in
liquids they would not otherwise mix with. Various proteins are used to
stabilise the emulsion formed by mixing the two principal ingredients. The
most common emulsified sauces are mayonnaise, hollandaise and beurre
blanc. However many other water-based solutions can be emulsified with
fats by using egg yolks, powdered lecithin, gelatine or agar-agar as a
stabiliser. When egg yolks are used it is the lecithin protein it contains that
acts as the stabiliser.
8. EMULSIFIED SAUCES CONTINUED
• All emulsified sauces are unstable and will separate if stored for
too long or at the wrong temperature.
• Temperature control can be a problem for hollandaise sauce. A
mix that has separated due to being too cool can be brought
back by whisking it into a little boiling water. A hot mix can be
remedied in a similar fashion but instead using iced water.
9. VELOUTÉ SAUCE
• The Velouté is made the same way as a béchamel sauce except
that stock replaces the milk content and no clouté is used. A
liasion is added to finish the sauce.
• Variation of a Velouté are
Aurore - addition of fresh tomato sauce
Curry - addition of curry paste
Estragon - addition of tarragon
10. BROWN SAUCE (ESPAGNOLE)
• Classically, a brown sauce is made by taking a brown roux and
adding brown stock. This can then be mixed with the same
quantity of brown stock and reduced by half to create a demi
glace.
• In modern professional cookery, a brown sauce or jus is made
by browning meat trimmings and some aromatic vegetables
before deglazing with wine and adding brown stock. This is then
reduced, passed and seasoned, then the consistency is
checked before using.
11. VARIATIONS OF BROWN SAUCES ARE
Bordelaise- addition of red wine and bone marrow
Chasseur- addition of mushrooms, white
wine, shallots, fresh tarragon and tomato concassé
Diable- addition of chopped shallots, vinegar, Worcester
sauce, cayenne pepper and peppercorn
12. BORDELAISE SAUCE
Veal jus
Shallots
Vegetable oil
450ml
4
45ml
Red wine
Crushed peppercorns
Bay leaf
200ml
1 tsp
1
Bone marrow
Unsalted butter
Good quality salt and pepper
60g
40g
To taste
13. BORDELAISE METHOD
• Finely chop the shallots, sweat in the oil with the peppercorns and bay leaf
• Add the red wine and reduce by half
• Add the jus. Bring to the boil and simmer, skimming occasionally
• Soak the bone marrow for 20 minutes in cold water, then clean and slice
• Add the knob of the butter to the jus and whisk in to give a good glaze
• Add the marrow to the sauce to warm through and serve
14. PURÉED AND BLENDED VEGETABLES
These sauces are the most versatile as they can be used on all
types of meats, fish, poultry, game and vegetarian dishes. The
sauce base is made by pureéing or blending a cooked main
ingredient (e.g. garlic, roasted red peppers) and then a
stock, cream or butter is added to obtain a smooth well- flavoured
sauce. These sauces can be served hot, warm or cold. The sauce
is generally passed through a chinois before being used to ensure
a smooth silky consistency.
15. FOAMS
This type of sauce has recently transformed modern high-class
restaurants dishes. The base liquid, which may be cold or hot, is
aerated by whisking, blending or by using gas- charged siphon to
create a frothy texture. The foam is then spooned onto the dish; but
it should only be added at the last minute to ensure that the air
remains in the sauce for the duration of the customer’s eating
experience. A heavy, well flavoured sauce can be used to create a
light delicate accompaniment that still keeps the taste required.
Foams best suit cream, vegetable or fruit sauces as it is difficult to
keep denser sauces aerated.
16. FOAMS CONTINUED
When aerating a sauce, the size of the container needs to be
double the volume of sauce being used. If a blender is used, it
should be positioned so that its blades skim the surface of the
sauce, which causes the bubbles/froth to develop. A siphon will
inject gas directly into the liquid and will expel the foam directly into
the bowl, glass or plate being used to serve the dish.
A gelatinisation agent, such as gelatine or agar-agar, is sometimes
used to stabilise the foam and create a stronger, foamier texture.
