Sauce

• Sauces - is a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods.
• Sauce - serve a particular function in the composition of a dish.
• Sauce - These enhance the taste of the food to be served as well as add moisture or succulence to the food that are cooked dry.
• Sauce - made of liquid ingredients, thickening agents, seasonings and flavorings.
• FUNCTION OF SAUCE IN OTHER SAUCE

  Moistness

  Flavor

  Richness

  Appearance 

  Appeal
• CHARACTERISTICS OF A GOOD SAUCE

  There are no lumps.

  A flavor that is not floury or pasty.

  Sticks to the back of a spoon.

  It does not break apart when it cooks down.
• Mother Sauce -A sauce is the crowning glory of any dish.
• FIVE MOTHER SAUCES

  Bechamel

  Espagnole

  Veloute

  Tomato Sauce

  Hollandaise
• Bechamel - commonly known a s white sauce.
• Bechamel - Its basic ingredient is milk which is thickened with flour

  enriched with butter.
•  Espagnole - It is a brown roux-based sauce made with. margarine or butter, flavor and brown stock.
• Veloute - Literally means velvet.
• Veloute - Made with blond roux and white stock( chicken, fish or veal). Very light and blond colored.
• Tomato Sauce - Traditional french tomato sauce is thickened with butter roux.
• Tomato Sauce - More commonly associated with italian cuisine.
•  Hollandaise - Warm, emulsified sauce based on egg yolks and butter.
• Hollandaise - Since the sauce is heavy, it is served in less quantity and used primarily as a topping sauce.
•  Marinara Sauce - It is a sauce mixed with olive oil and herbs to tomato sauce.
• Salsa - has combination of raw vegetables or fruits, spices, onions and chiles.
• Relishes - made with fruits or vegetables which may be cooked or pickled using solution of vinegar or brine that can be sweet, savory or spicy.
• Gravy - a type of sauce which made from meat or poultry juices, liquid such as milk, cream or broth and thickening agent such as roux.
• Compound Butter - sauce that added with seasonings to softened butter and some blended with chives, basil or parsley.
• Independent Sauce - this exemplified by applesauce, cocktail sauce, sweet and sour sauce and barbecue sauce that can be served hot or cold.
• THICKENING AGENTS

  Roux

  Beurre manie

  Whitewash

  Slurry 

  Arrowroot

  Waxy maize

  Bread Crumb

  Purees
• VARIATION OF SAUCES

  Hot Sauces

  Cold Sauces
• Roux - cooked mixture of equal parts by weight of fat and flour
• Beurre manie - a mixture of equal parts flour and butter
• Whitewash - a thin mixture of flour and cold water
• Slurry - a thin mixture of cornstarch and cold water
• Arrowroot - similar t o cornstarch but results in a clearer sauce and is more expensive
• Waxy maize - is handled like cornstarch and used for sauces that are to be frozen
• Bread Crumb - thickens liquids quickly because it is already cooked. Used for rustic dishes
• Purees - vegetablese, nuts, etc.
• DIFFERENT TYPE OF ROUX

  White Roux

  Blond Roux 

  Brown Roux
• White Roux - is cooked just enough to cook the raw taste of flour used for béchamel and other white sauces based on white milk.
• Blond Roux - it is cooked little longer to a slightly darker color; used for veloutes:
•  Brown Roux - It is cooked to a light brown color and a nutty aroma. Flour may be browned before adding to the fat. It contributes flavor and color to brown sauce.
• FINISHING TECHNIQUES

  Reduction 

  Straining

  Deglazing 

  Enriching

  Seasoning
• Reduction - used to concentrate basic flavors and adjust textures
• Straining - necessary for the perfect velvety texture