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Priyas final ppts

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Priyas final ppts

  1. 1. SAUCESSAUCESPRIYA HADAPRIYA HADAAMITY UNIVERSITYAMITY UNIVERSITYB.TECH 4B.TECH 4ththsemsemECE (ASET)ECE (ASET)
  2. 2. What is a Sauce?What is a Sauce?A sauce is a flavourful liquid that has been thickened, byA sauce is a flavourful liquid that has been thickened, byvarious thickening agentsvarious thickening agentsTwo types of saucesTwo types of saucesThe leading sauce (sometimes referred to as the motherThe leading sauce (sometimes referred to as the mothersauce)sauce)The leading sauce derivative.The leading sauce derivative.It used to enhance food:It used to enhance food:Adds moisture & flavorAdds moisture & flavorAdds intensity to the dishAdds intensity to the dishImproves appearance / colorImproves appearance / colorShould complement the foodShould complement the foodStimulate the appetiteStimulate the appetite
  3. 3. 3Sauce Quality FactorsSauce Quality Factors• ColorColor• OpacityOpacity• LusterLuster• TasteTaste• TextureTexture• ConsistencyConsistency
  4. 4. Grand SaucesGrand SaucesMother SaucesMother Sauces►EspagnoleEspagnole (ess-spah-NYOL)(ess-spah-NYOL)►HollandaiseHollandaise (HALL-en-daze)(HALL-en-daze)►BéchamelBéchamel (BAY-shah-MELL)(BAY-shah-MELL)►VelouteVeloute (veh-loo-TAY)(veh-loo-TAY)►TomatoTomato
  5. 5. 5Mother/Leading SaucesMother/Leading SaucesSauce Liquid Thickener ColorBéchamel Milk White rouxEspagnole Brown Stock Brown roux BrownTomato Tomatoes Tomato paste RedHollandaise ClarifiedButterEgg yolk YellowVelouté White Stock Blond roux Amber
  6. 6. ESPAGNOLEESPAGNOLE► Brown sauce/EspagnoleBrown sauce/Espagnole Made from brown stock and brown rouxMade from brown stock and brown roux Derivatives (small) sauces:Derivatives (small) sauces:► Bordelaise: addition of red wine and parsleyBordelaise: addition of red wine and parsley► Diable: addition of white wine or vinegar, cayenneDiable: addition of white wine or vinegar, cayenne► Lyonnaise: addition of sautLyonnaise: addition of sautééed onions, butter, white wine & vinegared onions, butter, white wine & vinegar► Piquante: addition of shallots, white wine, vinegar, chopped gherkins, parsley, chervil,Piquante: addition of shallots, white wine, vinegar, chopped gherkins, parsley, chervil,tarragontarragonTYPE OF ROUXTYPE OF LIQUIDCOOKING TIMEDERIVATIVESBROWN ROUXSTOCK6 HOURSMADEIRA, BROWN ONION,CHASSEUR, PIQUANT, DEMI GLACE.
  7. 7. EspagnoleEspagnoleMushroom Sauce:Mushroom Sauce:Espagnole sauce andEspagnole sauce andmushrooms.mushrooms.Bordelaise Sauce:Bordelaise Sauce:Espagnole sauce with redEspagnole sauce with redwine, shallots and herbs.wine, shallots and herbs.Lyonnaise Sauce:Lyonnaise Sauce:Espagnole sauce withEspagnole sauce withchopped onions, parsleychopped onions, parsleyand white wine.and white wine.Demi-glace:Demi-glace: is madeis madefrom from half saucefrom from half sauce© Jennifer Choquette
  8. 8. HOLLANDAISEHOLLANDAISE►A rich emulsified Sauce made from butter,A rich emulsified Sauce made from butter,egg yolks, lemon juice and cayenne.egg yolks, lemon juice and cayenne.► Emulsion:Emulsion: a system (as fat in milk) consisting of a liquid dispersed withor without an emulsifier in another liquid that usually would not mixtogether.►Derivatives (small) sauces:Derivatives (small) sauces: Bearnaise:Bearnaise: addition of tarragon, white wine, vinegar, shallotsaddition of tarragon, white wine, vinegar, shallots Maltaise:Maltaise: addition ofaddition of grated orange zest, orange juicegrated orange zest, orange juice Choron:Choron: addition ofaddition of tomatotomato
  9. 9. BBééchamelchamel► Made from whole milk and thickened with roux.Made from whole milk and thickened with roux.► Derivatives (small) sauces:Derivatives (small) sauces: Cream:Cream: addition of cream, instead of milkaddition of cream, instead of milk Cheddar Cheese:Cheddar Cheese: addition of cheddar cheeseaddition of cheddar cheese Soubise:Soubise: addition of pureed, cooked onionsaddition of pureed, cooked onions Mornay:Mornay: addition of parmesan cheeseaddition of parmesan cheeseTYPE OF ROUXTYPE OF LIQUIDCOOKING TIMEDERIVATIVESWHITE ROUXMILK35 - 40 MINSPARSLEY, ONION, CHEESE,MUSTARD, EGG ANCHOVY.
  10. 10. Once you have the basic sauce made, you canOnce you have the basic sauce made, you canwork with it to fit the taste profile you’re lookingwork with it to fit the taste profile you’re lookingfor.for.These Sauces are made FROM aThese Sauces are made FROM aBechamelBechamelDill Cream Sauce: Add dry or fresh Dill 1tsp at a time. Taste after eachaddition to check for readiness.Mustard Sauce: Whisk the BechamelSauce with ¼ cup of preparedmustard at the end.Alfredo Sauce: Whisk grated parmesan cheese into the finishedsauce (off heat) until it melts.-Use about ¾ cup of cheese per two cups of sauce.-Pour your cheese sauce over angel hair noodles thatare cooked al dente.© Jennifer Choquette
  11. 11. VELOUTEVELOUTE► Made from veal, chicken or fish stock, thickened with a blonde roux.Made from veal, chicken or fish stock, thickened with a blonde roux.► Derivatives (small) sauces:Derivatives (small) sauces: Allemande: (Veal veloute) addition of egg yolksAllemande: (Veal veloute) addition of egg yolks Albufera (Ivory): (chicken veloute) addition of cream, meat glace,Albufera (Ivory): (chicken veloute) addition of cream, meat glace,pimento butterpimento butter Percy: (fish veloute) addition of white wine, shallots, butter andPercy: (fish veloute) addition of white wine, shallots, butter andparsleyparsleyTYPE OF ROUXTYPE OF LIQUIDCOOKING TIMEDERIVATIVESBLONDSTOCK45 MINSCHICKEN, MUSHROOM, FISH,CAPER
  12. 12. Veloute based SaucesVeloute based SaucesIf you want some onion flavor, chop up partof an onion and sauté it, same as you’d dofor a mushroom sauce.If you want a spicier sauce, add somehot pepper in with the roux and toast it abit before adding your liquid.Herb sauce by finishing the Veloutesauce with minced fresh herbs totaste. Be careful, the herbs are potent.Mushroom Sauce: by sautéingmushrooms and stirring them intothe finished sauce.© Jennifer Choquette
  13. 13. TOMATOTOMATO► Made from stock (ham/pork) and tomato product, classicallyMade from stock (ham/pork) and tomato product, classicallythickened with roux.thickened with roux.► Derivatives (small) sauces:Derivatives (small) sauces: Creole: addition of sweet peppers, onions, chopped tomatoesCreole: addition of sweet peppers, onions, chopped tomatoes► Portuguese: addition of onions, chopped tomato, garlic andPortuguese: addition of onions, chopped tomato, garlic andparsley.parsley.TYPE OF ROUXTYPE OF LIQUIDCOOKING TIMEDERIVATIESBLOND ROUXSTOCK35 - 45 MINSCAN BE USED AS A BASE SAUCE FOR MANY OTHERS
  14. 14. COLD SAUCESCOLD SAUCESVinaigretteVinaigrette► Basic recipe 3 parts Oil to 1 part Vinegar.Basic recipe 3 parts Oil to 1 part Vinegar.Various types of Oils and Vinegar’s can be used, with theHorseradish.Various types of Oils and Vinegar’s can be used, with theHorseradish.MayonnaiseCan be used as a basic sauce as an accompaniment to a dish or can be extended to produce MaireRose, Tartare.This sauce must be stored below 5c.If producing a fresh Mayonnaise pasteurised Egg Yolks must be used.Horseradish is a sauce traditionally served with Roast Beef, it can be served with ChickenMaryland or Smoked Trout.Mint Sauce.Mint Sauce is traditionally served with Cold or Hot Roast Lamb or Mutton.addition of herbs and spices.
  15. 15. THICKENERSTHICKENERS► Most Common Thickening Agents:Most Common Thickening Agents:► ROUX:ROUX: 50% fat (butter) & 50% Flour (A.P.)50% fat (butter) & 50% Flour (A.P.)► SLURRIES:SLURRIES: A mixture of starch and cold liquid, typically flour, cornstarch,A mixture of starch and cold liquid, typically flour, cornstarch,potato, rice or arrowrootpotato, rice or arrowroot► LIAISON:LIAISON: (lee-AY-zohn)(lee-AY-zohn) Mixture of egg yolk and cream to add flavor and smoothness to aMixture of egg yolk and cream to add flavor and smoothness to asauce.sauce.► BUERRE MANIE:BUERRE MANIE: (byurr man-YAY)(byurr man-YAY) Softened butter and flour kneaded together and added to a sauceSoftened butter and flour kneaded together and added to a saucein its finishing stages. The flour must be cooked out of the sauce,in its finishing stages. The flour must be cooked out of the sauce,before serving.before serving.
  16. 16. Other Sauces….Other Sauces….►COULIS: is a thick pureed sauce, such as aCOULIS: is a thick pureed sauce, such as atomato coulis, raspberry coulis, typically, thetomato coulis, raspberry coulis, typically, themain ingredients is fruits or vegetablesmain ingredients is fruits or vegetables►SALSA: is a cold mixture of fresh herbs,SALSA: is a cold mixture of fresh herbs,spices, spices, fruits, and /or vegetables.spices, spices, fruits, and /or vegetables.►Although they do not fit the traditions of aAlthough they do not fit the traditions of asauce, they add FLAVOR, MOISTURE,sauce, they add FLAVOR, MOISTURE,TEXTURE, and COLOR to the dish, as allTEXTURE, and COLOR to the dish, as allsauces do!sauces do!
  17. 17. Basic terminologyBasic terminology► A Stock is a liquid that has been formed by extracting flavours, nutrientsA Stock is a liquid that has been formed by extracting flavours, nutrientsand salts during the cooking process from Bones, Vegetables and aromaticand salts during the cooking process from Bones, Vegetables and aromaticHerbs.Herbs.► A Glaze is a reduction of stock, which is formed byA Glaze is a reduction of stock, which is formed by EvaporationEvaporation of theof theliquid. It can be stored and used to enhance the flavour of other stocksliquid. It can be stored and used to enhance the flavour of other stocksand sauces.and sauces.► A Roux is a mixture of FLOUR & FAT, gently cooked together over lowA Roux is a mixture of FLOUR & FAT, gently cooked together over lowheatheat
  18. 18. VelouteVeloute -- Blonde SauceBlonde SauceVeloute uses a slightly darker roux (the rouxVeloute uses a slightly darker roux (the rouxis toasted longer to a slight brown color), andis toasted longer to a slight brown color), anda white stock such as chicken or fish.a white stock such as chicken or fish.Again, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce ofAgain, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce ofRouxRoux© Jennifer Choquette
  19. 19. Sauce EspagnoleSauce Espagnole -- Brown SauceBrown SauceStep 1:Step 1:Espagnole sauce is prepared fromEspagnole sauce is prepared fromvegetables and herbs that are cookedvegetables and herbs that are cookedin a brown roux, a dark stock such asin a brown roux, a dark stock such asbeef, and then a tomato purée.beef, and then a tomato purée.Step 2:Step 2:The sauce is left to simmer for around two hours until itThe sauce is left to simmer for around two hours until itreduces to a thick brown sauce.reduces to a thick brown sauce.Step 3:Step 3:The final stage is to pass the sauce through a sieve, which willThe final stage is to pass the sauce through a sieve, which willretain all of the vegetables, lumps and unwantedretain all of the vegetables, lumps and unwantedingredients.ingredients. You may add this on top when finished.You may add this on top when finished.© Jennifer Choquette
  20. 20. HollandaiseHollandaise -- Butter SauceButter SauceHollandaise sauce is an emulsion of butter andHollandaise sauce is an emulsion of butter andlemon juice.lemon juice. Egg yolksEgg yolks are used as theare used as theemulsifying agent. Usually seasoned with saltemulsifying agent. Usually seasoned with saltand cayenne pepper.and cayenne pepper.It must be made and servedIt must be made and servedwarm,warm, not hotnot hotThis sauceis smooth and creamy.The flavor should be rich andbuttery, with a mild tangadded by the lemon juice andseasonings.© Jennifer Choquette
  21. 21. Tomato SauceTomato Sauce -- Red SauceRed SauceClassically, Tomato Sauce is made withClassically, Tomato Sauce is made withtomatoes, vegetables, seasonings, andtomatoes, vegetables, seasonings, andvegetable stock. Tomato Sauce should bevegetable stock. Tomato Sauce should bethick and rich, with a slightly sweet flavor.thick and rich, with a slightly sweet flavor.Marinara sauce is aMarinara sauce is acommon Italiancommon Italianvariation of this mothervariation of this mothersauce, made by addingsauce, made by addingonions, garlic andonions, garlic andoregano.oregano.© Jennifer Choquette

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