Chpt. 21
 Sauces are thickened liquids that  complement other foods Add color and shine to dishes Contribute flavors that comple...
 Allsauces are thickened liquids, which  separates them from stocks Nappe’- the sauce is thick enough to coat the  back ...
A  classic starch based thickener, equal parts  flour and fat Three different types- white, blond, and  brown     White...
A slurry is a mixture of cold liquid and starch Common slurry ingredients     Cornstarch- starch from corn, inexpensive...
 Thickening liquid by adding pureed fruit or  vegetables is called a coulis Reduction is boiling the sauce, causing the ...
 Using   eggs yolks takes practice and skill    Don’t want eggs to curdle or scramble    You must temper the egg yolks
 Mothersauces are the base sauces from which other sauces can be quickly made    Béchamel sauce-milk and white roux    ...
 1. Sweat vegetable flavorings in fat 2. Add herbs and tomatoes 3. simmer sauce Optional- Use a food processor to pure...
 Salsas,   relishes and chutneys     Salsas- less acidic than relishes, spicy tendency     Relishes- coarsely chopped v...
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Saucy%20 sauces[1]

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Saucy%20 sauces[1]

  1. 1. Chpt. 21
  2. 2.  Sauces are thickened liquids that complement other foods Add color and shine to dishes Contribute flavors that complement or accent the flavors of a particular dish Add richness, especially if sauce is high fat Add visual appeal Adds moisture
  3. 3.  Allsauces are thickened liquids, which separates them from stocks Nappe’- the sauce is thick enough to coat the back of a spoon Sauces can be thickened with starches, purees, eggs or emulsions
  4. 4. A classic starch based thickener, equal parts flour and fat Three different types- white, blond, and brown  White is cooked 3 to 5 minutes  Blond is cooked 10 minutes  Brown is cooked 20 to 30 minutes
  5. 5. A slurry is a mixture of cold liquid and starch Common slurry ingredients  Cornstarch- starch from corn, inexpensive, glossy sauce  Arrowroot- from tropical root, expensive, best choice is going to freeze sauce  Flour- not glossy, not a pure starch, called a whitewash- American style gravy
  6. 6.  Thickening liquid by adding pureed fruit or vegetables is called a coulis Reduction is boiling the sauce, causing the water to evaporate  Intensifies sauce flavor
  7. 7.  Using eggs yolks takes practice and skill  Don’t want eggs to curdle or scramble  You must temper the egg yolks
  8. 8.  Mothersauces are the base sauces from which other sauces can be quickly made  Béchamel sauce-milk and white roux  Veloute’ – white stock and blond roux  Demi-glace or brown sauce- brown stock and roux  Tomato sauce  Hollandaise sauce- eggs yolks and butter Derivative sauce is sauce that is made from a mother sauce  Compound or small sauce
  9. 9.  1. Sweat vegetable flavorings in fat 2. Add herbs and tomatoes 3. simmer sauce Optional- Use a food processor to puree tomatoes
  10. 10.  Salsas, relishes and chutneys  Salsas- less acidic than relishes, spicy tendency  Relishes- coarsely chopped veggies, marinated in vinegar  Chutney- originate in India, can be spicy or mild, can be cooked or raw Butter sauces  Beurre blanc- emulsified sauce made almost entirely of butter

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