This document provides an overview of sauces, including their definition, functions, structure, key components, and various types. Sauces are defined as flavorful liquids used to season and enhance other foods. The three key components of any sauce are a liquid base, thickening agent, and additional flavors. Various techniques are discussed for making different types of sauces, such as white sauces, brown sauces, and emulsified butter sauces. Standards of quality emphasize proper consistency, distinctive flavors, and appealing appearance.

1. Sauces
Sauces

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

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

4. Functions of a Sauce
Functions of a Sauce
1.
1. Provides moisture
Provides moisture
2.
2. Provides or
Provides or
enhances flavor
enhances flavor
3.
3. Provides richness
Provides richness
4.
4. Improves
Improves
appearances (color,
appearances (color,
shine)
shine)
5.
5. Provides interest
Provides interest
and appetite appeal
and appetite appeal

5. Structure of a Sauce
Structure of a Sauce
1.
1. A liquid, the body of a sauce
A liquid, the body of a sauce
2.
2. A thickening agent
A thickening agent
3.
3. Additional seasoning and flavoring ingredients
Additional seasoning and flavoring ingredients
 It is very important that each of these
It is very important that each of these
components are prepared and combined very
components are prepared and combined very
well in order to make an excellent finished
well in order to make an excellent finished

6. Liquid Body
Liquid Body
 Provides the base.
Provides the base.
 Most classical sauces are
Most classical sauces are
based on 5 liquids.
based on 5 liquids.
1.
1. White Stock – for veloute
White Stock – for veloute
sauces
sauces
2.
2. Brown Stock – for brown
Brown Stock – for brown
sauce
sauce
3.
3. Milk – for bechamel
Milk – for bechamel
4.
4. Tomato and stock –
Tomato and stock –
tomato sauce
tomato sauce
5.
5. Clarified Butter – for
Clarified Butter – for
hollandaise
hollandaise

7. Thickening Agents
Thickening 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 fat
Roux – cooked mixture of equal parts by weight of fat
and flour
and flour
2.
2. Beurre Manie – a mixture of equal parts flour and butter
Beurre Manie – a mixture of equal parts flour and butter
3.
3. Whitewash – a thin mixture of flour and cold water
Whitewash – a thin mixture of flour and cold water
4.
4. Slurry – a thin mixture of cornstarch and cold water
Slurry – a thin mixture of cornstarch and cold water

8. Making a Roux
Making 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. Roux
Roux
White roux blond roux brown
roux Cook for 3–5 minutes Cook for 5–6 minutes Cook 15–20
minutes

10. Thickening Agents
Thickening Agents
5.
5. Arrowroot – similar to
Arrowroot – similar to
cornstarch but results in a
cornstarch but results in a
clearer sauce and is more
clearer sauce and is more
expensive
expensive
6.
6. Waxy Maize – is handled
Waxy Maize – is handled
like cornstarch and used for
like cornstarch and used for
sauces that are to be frozen
sauces that are to be frozen
7.
7. Bread Crumbs – thickens
Bread Crumbs – thickens
liquids quickly because it is
liquids quickly because it is
already cooked. Used for
already cooked. Used for
rustic dishes
rustic dishes
8.
8. Purees – vegetables, nuts,
Purees – vegetables, nuts,
etc.
etc.

11. White Sauces
White Sauces
Bechamel
Milk
White Veal Stock
Veal Veloute Allemande
White Chicken Stock
Chicken Veloute Supreme
White Fish Stock
Fish Veloute White Wine Sauce

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

14. Sauce Espagnole I
Sauce Espagnole I

15. Sauce Espagnole II
Sauce Espagnole II

16. Tomato Sauce
Tomato Sauce

17. Hollandaise Sauce
Hollandaise 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 Sauce
Hollandaise 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. Liaison
Liaison
 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 the
The 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 enriching
Is used only in finishing and is primarily for the purpose of enriching
and giving body
and giving body.
.

21. Liason
Liason
(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.
Liason
Liason

23. FINISHING TECHNIQUES
FINISHING TECHNIQUES
1.
1. Reduction – used to concentrate basic flavors and adjust textures
Reduction – used to concentrate basic flavors and adjust textures
2.
2. Straining – necessary for the perfect velvety texture
Straining – necessary for the perfect velvety texture
3.
3. Deglazing – to swirl a liquid in a pan to dissolve cooked food particles remaining on
Deglazing – to swirl a liquid in a pan to dissolve cooked food particles remaining on
the bottom
the bottom
4.
4. Enriching – liaison, butter, heavy cream give extra body, flavor and smoothness to
Enriching – liaison, butter, heavy cream give extra body, flavor and smoothness to
sauces
sauces
5.
5. Seasoning – salt and lemon juice stimulate the taste buds
Seasoning – salt and lemon juice stimulate the taste buds

24. Standards of Quality for Sauces
Standards of Quality for Sauces
1.
1. Consistency and Body –
Consistency and Body –
Nape consistency, smooth,
Nape consistency, smooth,
not too thick or thin. Able to
not too thick or thin. Able to
coat the back of a spoon
coat the back of a spoon
2.
2. Flavor – Distinctive and well
Flavor – Distinctive and well
balanced. Not starchy and
balanced. Not starchy and
with the proper degree of
with the proper degree of
seasoning. Should enhance
seasoning. Should enhance
or complement the food or
or complement the food or
provide a pleasing contrast
provide a pleasing contrast
3.
3. Appearance – Smooth with a
Appearance – Smooth with a
good shine. Appropriate
good shine. Appropriate
color
color

25. Other Sauces
Other 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. Summary
Summary
 Your sauce is only as
Your sauce is only as
good as what you put
good as what you put
in it, and your dish is
in it, and your dish is
only as good as your
only as good as your
sauce.
sauce.

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