BASIC SAUCES

• I- Crème Anglaise

  II- Sabayon Sauce

  III- Chocolate Sauce

  IV- Caramel Sauce

  A-Clear

  B- Enriched

  V- Fruit

  A-Coulis

  B- Compotes
• The function of sauces is to:

   Finish a dish.

   Give moisture.

   Enhance the appearance of a dish.
• Sauces can be a homogenous liquid mixture that differs in consistency or a liquid mixture with fine or coarse chunks of fruits.
• Vanilla Custard Sauce (Crème Anglaise) is the foundational sauce for custard- based items in the pastry kitchen.
• Crème Anglaise is the classic sauce in œufs à la neige and is the base for buttercream and Bavarians.
• The sabayon sauce originated in Italy and derived from the Italian zabaglione (zabajone). This creamy and airy sauce originally is made with Marsala however it can be flavored with wines like sherry, port and liquor like Grand Marnier and Cointreau, and with the zest of lemon and oranges.
• SABAYON SAUCE

   Served with fruit desserts and puddings.

   Served warm in a glass or cold with petit four sec or lady fingers.

   As a base for sabayon glacé – a frozen dessert.
• Chocolate sauce can be made with finely chopped chocolate added to warmed- up vanilla sauce or made with ganache that has been thinned out with a little milk. Another variation of this sauce is a blend of melted chocolate, sugar syrup, butter and cream or crème fraiche.
• Caramel sauce starts off with cooking sugar to caramel stage. The flavor and color of the sauce will depend on the degree of caramelization.
• Clear Caramel Sauce

  This sauce is the simply caramelized sugar that has been thinned out with a liquid like water or fruit juice.
• Enriched Caramel Sauce

  This sauce differs from its clear variant by the addition of cream and or butter to the mixture. These ingredients add richness and body to the sauce.
• There are two categories of fruit sauces:

  Coulis and compotes
• Coulis in the pastry kitchen refer to fruit sauces that are sweetened as needed. It is made by simply straining puréed fresh or frozen fruits. Sometimes, whole fruits are stewed or pieces of the fruits are blanched first to deactivate the enzymes or the puree is mixed with lemon juice to prevent browning. Sugar syrup can be used to thin out purees to achieve sauce-like consistency.

  Note: Heating also hastens the dissolution of sugar if the fruit is too tart.
• compote is a chunky fruit sauce made with dried, fresh or frozen fruits. The sauce is simmered to soften the fruit, concentrate flavors or infuse flavors. The cooking liquid may be fruit juice, liquor or just plain water.