Powerpoint presentation of "Sauces" in Principles of food production (. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner. Don't forget to follow me on twitter @joviinthecity Thank You! xoxo -Jovi

1. SaucesSauces

2. IntroductionIntroduction
 Why do I need this?Why do I need this?
 60 minute lecture60 minute lecture
 5 minute quiz5 minute quiz
 You should be able to not only define whatYou should be able to not only define what
a sauce is, but also be able to identify thea sauce is, but also be able to identify the
different components and techniques indifferent components and techniques in
making a sauce.making a sauce.

3. DefinitionDefinition
 A flavorful liquid,A flavorful liquid,
usually thickened,usually thickened,
that is used tothat is used to
season, flavor andseason, flavor and
enhance other foods.enhance other foods.

4. Functions of a SauceFunctions of a Sauce
1.1. Provides moistureProvides moisture
2.2. Provides orProvides or
enhances flavorenhances flavor
3.3. Provides richnessProvides richness
4.4. ImprovesImproves
appearances (color,appearances (color,
shine)shine)
5.5. Provides interestProvides interest
and appetite appealand appetite appeal

5. Structure of a SauceStructure of a Sauce
1.1. A liquid, the body of a sauceA liquid, the body of a sauce
2.2. A thickening agentA thickening agent
3.3. Additional seasoning and flavoring ingredientsAdditional seasoning and flavoring ingredients
 It is very important that each of theseIt is very important that each of these
components are prepared and combined verycomponents are prepared and combined very
well in order to make an excellent finishedwell in order to make an excellent finished

6. Liquid BodyLiquid Body
 Provides the base.Provides the base.
 Most classical sauces areMost classical sauces are
based on 5 liquids.based on 5 liquids.
1.1. White Stock – for velouteWhite Stock – for veloute
saucessauces
2.2. Brown Stock – for brownBrown Stock – for brown
saucesauce
3.3. Milk – for bechamelMilk – for bechamel
4.4. Tomato and stock –Tomato and stock –
tomato saucetomato sauce
5.5. Clarified Butter – forClarified Butter – for
hollandaisehollandaise

7. Thickening AgentsThickening Agents
 A sauce must be thick enough to cling lightly to the food.A sauce must be thick enough to cling lightly to the food.
1.1. Roux – cooked mixture of equal parts by weight of fatRoux – cooked mixture of equal parts by weight of fat
and flourand flour
2.2. Beurre Manie – a mixture of equal parts flour and butterBeurre Manie – a mixture of equal parts flour and butter
3.3. Whitewash – a thin mixture of flour and cold waterWhitewash – a thin mixture of flour and cold water
4.4. Slurry – a thin mixture of cornstarch and cold waterSlurry – a thin mixture of cornstarch and cold water

8. Making a RouxMaking a Roux
Heat clarified butter over
low heat and add flour.
Blend into a smooth
paste, adjusting the
amount of flour
needed to achieve
proper consistency.
Cook, stirring
constantly, until the
proper color and
flavor are achieved.

9. RouxRoux
White roux blond roux brown
roux Cook for 3–5 minutes Cook for 5–6 minutes Cook 15–20
minutes

10. Thickening AgentsThickening Agents
5.5. Arrowroot – similar toArrowroot – similar to
cornstarch but results in acornstarch but results in a
clearer sauce and is moreclearer sauce and is more
expensiveexpensive
6.6. Waxy Maize – is handledWaxy Maize – is handled
like cornstarch and used forlike cornstarch and used for
sauces that are to be frozensauces that are to be frozen
7.7. Bread Crumbs – thickensBread Crumbs – thickens
liquids quickly because it isliquids quickly because it is
already cooked. Used foralready cooked. Used for
rustic dishesrustic dishes
8.8. Purees – vegetables, nuts,Purees – vegetables, nuts,
etc.etc.

11. White SaucesWhite Sauces
BechamelMilk
White Veal Stock
Veal Veloute Allemande
White Chicken Stock
Chicken Veloute Supreme
White Fish Stock
Fish Veloute White Wine Sauce

12. BechamelBechamel
In a heavy
saucepan,
heat milk
and an
onion
piqué, and
simmer for
10 minutes.
Remove the
onion piqué
from the hot
milk, and add
the milk
gradually to
the white
roux, whisking
constantly.Heat to a boil, and
reduce to a simmer.
Simmer
approximately
20 minutes or until
proper flavor and
consistency are
achieved.
Season with salt,
white pepper, and
nutmeg.
Strain the
sauce
through a
chinois.

13. Brown, Red and Butter SaucesBrown, Red and Butter Sauces
Brown Beef Stock
Espagnole Demiglaze
Tomato + Stock Tomato Sauce
Clarified Butter Hollandaise
Demiglaze

14. Sauce Espagnole ISauce Espagnole I

15. Sauce Espagnole IISauce Espagnole II

16. Tomato SauceTomato Sauce

17. Hollandaise SauceHollandaise Sauce
Simmer white
wine, vinegar,
peppercorn, and
bay leaf to make
a reduction.
Blend cooled,
strained
reduction into
egg yolks.
Whip egg yolk
mixture over a
double boiler,
cooking until
the eggs start
to ribbon.

18. Hollandaise SauceHollandaise Sauce
Remove egg yolk
mixture from the heat.
Gradually drizzle in
clarified butter, whipping
constantly to
maintain an emulsion.
Blend a little hot water into
the hollandaise sauce to
achieve proper consistency.
Season with salt and
white pepper, and add a
pinch of cayenne pepper.

19.  Emulsification is another method of thickening
sauces. Emulsions are made by mixing two or more
liquid ingredients that normally do not combine, with the
aid of an emulsifying agent.
 Permanent—A permanent emulsion usually lasts
several days or more.
Ex: Mayonaise
 Semi-permanent—A semi-permanent emulsion lasts a
shorter period of time than a permanent emulsion,
usually several hours.
 Ex:Hollandaise
 Temporary—A temporary emulsion lasts the shortest
period of time, usually only several minutes. A temporary
emulsion is classified as such because it does not
contain an emulsifying agent.
 Ex:Vinaigrette

20. LiaisonLiaison
 Consists of egg yolks and cream.Consists of egg yolks and cream.
 Coagulation of egg proteins when heated results in slight thickening.Coagulation of egg proteins when heated results in slight thickening.
 The heavy cream increases the coagulation temperature of theThe heavy cream increases the coagulation temperature of the
yolks and adds flavor and richness.yolks and adds flavor and richness.
 Is used only in finishing and is primarily for the purpose of enrichingIs used only in finishing and is primarily for the purpose of enriching
and giving bodyand giving body..

21. LiasonLiason
(a) Slowly stir a little of
the hot sauce (chicken
velouté, in this picture)
into the mixture of
cream and egg yolks to
warm it and dilute it.
(b) Stir the tempered
liaison back into the
remaining sauce.

22.  Tempering is the process of equalizing
the temperatures of two liquids before
mixing them together.
 To temper, gradually add small quantities
of the hot sauce or soup to the cool liquid,
slowly raising the temperature until it is
almost equal in both liquids.
LiasonLiason

23. FINISHING TECHNIQUESFINISHING TECHNIQUES
1.1. Reduction – used to concentrate basic flavors and adjust texturesReduction – used to concentrate basic flavors and adjust textures
2.2. Straining – necessary for the perfect velvety textureStraining – necessary for the perfect velvety texture
3.3. Deglazing – to swirl a liquid in a pan to dissolve cooked food particles remaining onDeglazing – to swirl a liquid in a pan to dissolve cooked food particles remaining on
the bottomthe bottom
4.4. Enriching – liaison, butter, heavy cream give extra body, flavor and smoothness toEnriching – liaison, butter, heavy cream give extra body, flavor and smoothness to
saucessauces
5.5. Seasoning – salt and lemon juice stimulate the taste budsSeasoning – salt and lemon juice stimulate the taste buds

24. Standards of Quality for SaucesStandards of Quality for Sauces
1.1. Consistency and Body –Consistency and Body –
Nape consistency, smooth,Nape consistency, smooth,
not too thick or thin. Able tonot too thick or thin. Able to
coat the back of a spooncoat the back of a spoon
2.2. Flavor – Distinctive and wellFlavor – Distinctive and well
balanced. Not starchy andbalanced. Not starchy and
with the proper degree ofwith the proper degree of
seasoning. Should enhanceseasoning. Should enhance
or complement the food oror complement the food or
provide a pleasing contrastprovide a pleasing contrast
3.3. Appearance – Smooth with aAppearance – Smooth with a
good shine. Appropriategood shine. Appropriate
colorcolor

25. Other SaucesOther Sauces
 Simple and Compound Butters – this ranges from melted butter to flavored
butters.
 Pan Gravies – sauces made with the drippings of the meat or poultry they
are served with.
 Miscellaneous Hot Sauces – does not derive from any of the 5 mother
sauces. Examples are a raisin sauce, sour cream sauce, etc.
 Miscellaneous Cold Sauces – includes, vinaigrettes, horseradish sauce,
pesto, chutney, infused oils, coulis, etc.

26. SummarySummary
 Your sauce is only asYour sauce is only as
good as what you putgood as what you put
in it, and your dish isin it, and your dish is
only as good as youronly as good as your
sauce.sauce.

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