Sauces

• DEGLAZING

  • Some bits of food get stuck in the pan after

  sauteing, frying, or roasting meat poultry, or

  fish. Swirling liquid, preferably stock, to break

  down these bits of food is called deglazing,

  incorporating this deglazed liquid to the sauce

  you are making will add flavor to it.
• LIQUID A flavorful liquid is

  the main

  ingredient or the

  base of sauce.
• THICKENING AGENT are

  used to achieve the

  desired thickness in

  sauces. A sauce must be

  thick enough to cling to

  food.
• ROUX Is a thickening agents

  made from fat and

  flour. Equal parts of fat

  and flour are cooked

  together to make

  different kinds of roux.
• Butter - the preferred

  kind of cooking fat to

  make roux. Roux is

  made of butter makes

  very fine and flavorful
• Margarine

  • Widely used because it is

  less expensive than butter.

  However, the resulting

  sauce is not as fine as the

  ones made from butter,
• Animal fats

  • Lard, chicken fats and beef

  drippings can be used if

  their flavor matches the

  flavor you want to develop

  in your sauce.
• BEURRE MANIE It is mixture of soft raw

  butter and flour used as

  quick thickener at the end

  of cooking a sauce.
• Vegetable oil - can be

  used but are not

  preferred because they

  add no flavor in the

  resulting sauce.
• SLURRY It is a mixture of a

  kind of starch and

  cold water.
• LIAISON It is mixture of egg yolks

  and cream. The mixture is

  slowly added to the sauce

  to prevent curdling.
• WHITE ROUX Roux that is cooked for a

  short time just enough to

  cook off the starchy

  taste of flour.
• BLOND ROUX Roux that is cooked for a

  longer time than white

  roux. Cooking is

  immediately stopped

  after the roux turned

  slightly darker.
• BROWN ROUX Roux that is cooked until it

  takes in a light brown

  color. Brown roux has a

  nutty aroma.
• BECHAMEL It is made from

  milk and white

  roux
• VELOUTE It is made from

  white stock and

  white or blond

  roux
• ESPAGNOLE It is made from

  brown stock and

  brown roux.
• TOMATO SAUCE It is made from

  stock and tomato
• HOLLANDAISE It is made from

  butter and egg

  yolks
• MORNAY It is a white sauce

  made by adding

  cheese to

  bechamel.
• MUSTARD SAUCE It is a white sauce

  made by adding

  prepared mustard

  to bechamel.
• MUSHROOM SAUCE Mushrooms can be

  added to veloute or

  espagnole to make a

  mushroom sauce.
• HERB SAUCE It is a white sauce made

  by adding chopped

  herbs like parsley,

  tarragon, and chives to

  a fish veloute.
• BORDELAISE SAUCE It is brown sauce made

  by adding dry red wine

  to espagnole.
• MADEIRA SAUCE It is brown sauce made

  by adding Madeira wine

  to espagnole.
• MALTAISE It is a spicy sauce made

  by adding onion, celery,

  bell peppers and

  cayenne to the classic

  tomato sauce.