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• Sauces


  Flavorful liquids that are used to enhance the taste and appearance of food. They are usually thickened.
• Functions of Sauces


  • Enhance and/or add flavor to dishes
  • Add visual interest
  • Adjust moisture or moistens dry foods
  • Enhance the nutritional value of dishes
  • Adjust food texture
• Essential Features of Sauces


  • The flavor and pungency of the sauce should complement the dish to which it will be used
  • The color is another important feature
  • The consistency of the sauce should neither be too thick nor watery
• Mother Sauces


  The five basic sauces necessary for making various secondary sauces or small sauces
• Béchamel sauce


  A classic white sauce, made by thickening milk with white roux and flavored with onions, cloves, and nutmeg
• Uses of Béchamel sauce


  • Ingredient in baked pasta recipes like lasagna
  • Ingredient in casseroles
• Velouté sauce


  A stock-based white sauce, can be made from chicken, veal, or fish stock
• Velouté sauce variations


  • Supreme sauce (chicken velouté fortified with cream)
  • Allemende sauce (veal velouté thickened with liaison of egg yolks and cream)
  • White wine sauce (fish velouté with white wine and heavy cream)
• Espagnole sauce


  Sometimes referred to as the brown sauce, made by thickening brown stock with roux, tomato purée, and mirepoix
• Hollandaise sauce


  Made by whisking clarified butter into egg yolks resulting in a tangy, buttery sauce
• Classic tomato sauce


  Quite similar to the traditional tomato sauce used in making pasta and pizza, but more flavorful and requires more preparation
• Ingredients in Preparing Sauces


  • Liquid (stock, juice, milk)
  • Thickening agent (roux, starch, beurre manie, yolk of egg/cream/butter, vegetable purées)
  • Other flavorings and seasonings (salt, pepper)
• Techniques in Finishing Sauces


  1. Reduction (to concentrate on basic flavors, adjust textures, and add new flavors)

  2. Straining (usually done before the final seasoning)

  3. Deglazing (adding liquid to dissolve cooked food particles on the bottom of a sauté pan)

  4. Enriching with butter and cream (addition of liaison, cream, butter, or wine)
• Criteria for Evaluating Sauces


  • Appearance (visual characteristics)
  • Consistency (flow of liquid, not too thin nor too thick)
  • Flavor (balance of flavorings and seasonings)
  • Temperature (near 63°C when serving)
• Common Problems in Preparing Sauces


  • Lumpy sauce (caused by handling the starch improperly)
  • Weeping (sauce is too thick and water separates when it cools down)
  • Thin or thick consistency (incorrect proportion of starch and liquid)
  • Curdling for egg-thickened sauces (cook over low heat to avoid)
  • Maintaining the emulsion for emulsified sauces (challenge in blending fat and water-based liquid)
• Stocks


  flavored and nutritious liquid or extract from meat, poultry, fish, vegetables, and seasonings.

  used primarily as a base for sauces, gravies, stews, and braises.
• Elements in making stocks

  1. Nourishing Ingredients
  2. Liquid
  3. Aroma and Spices
• Aroma spices

  • mirepoix
  • matignon
  • bouquet garni
  • spice sachet
• Stocks


  Flavored and nutritious liquid or extract from meat, poultry, fish, vegetables, and seasonings. Used primarily as a base for sauces, gravies, stews, and braises.
• Nourishing Ingredients


  Includes meats, bones, and vegetables. These ingredients provide a distinct flavor to stocks.
• Liquid


  It is added to stock such as water and wine.
• Aroma and Spices


  It enhance the flavor of the stock. It includes mirepoix, matignon, bouquet garni, spice sachet, and herbs, among others.
• Mirepoix


  • A flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning. Usually consists of carrot, onion, and celery i equal quantities.
• Matignon

  • A combination of minced vegetables. Consist of carrot, onion, and celery with other ingredients like bacon, ham, or mushroom.
• Bouquet garni


  • Is a bunch of herbs tied into bundle, and is used for making sauces and braised dishes to impart flavor.
• Spice sachet


  • Combination of spices and herbs enclosed and tied in alean cloth sack so that the spices will not be mixed with the food while cooking.
• Categories of stocks

  • White stock
  • Brown stock
  • Fish stock
  • Vegetable stock
• White stock


  Associated with white meat like chicken and bones of the veal. It is used for white sauce, fricasse, and poached dishes.
• Brown stock


  Is usually made from beef bones and bones of other red meat like veal and mutton.
• Fish stock


  Is characterized as clear, pronounced fish flavor and light bodied stock.
• Vegetable stock


  Is derived from the combination of preferably one or two vegetables with no meat or fish as flavor enhancer.