SAUCES ( Preparation of Sauces and Derivatives)

 

SAUCES

 

Sauces are the most important part of the French & continental cuisine. These sauces can be derived from stocks by using different thickening agents. Sauces are capable of adding variety to the dishes by imparting color, flavor, texture and even drama to a great extent. Sauces are of different types. They vary by way of the basic ingredient used, color and consistency. These sauces are integral for plate presentations and add to the overall improvement of the product.

 

A sauce is liquid, creamy or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed alone; they add flavor, moisture, and visual appeal to the final dish. The sauce is a French word taken from the Latin salsus, meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Romans. Sauces may be used for savory dishes or for desserts. They can be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, or can be cooked like béchamel and served warm or again cooked and served cold like apple sauce. Some sauces are industrial inventions like Worcestershire sauce, HP sauce, or nowadays mostly bought ready-made like soy sauce or ketchup, other are still freshly prepared by the cook. Sauces for salads are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A cook who specializes in making sauces is a saucier.

 

 Definition

 

A sauce is defined as a flavorful liquid, usually thickened, which is used to flavor, season and enhance other foods.

 

Long ago, Grimande de la Royere, philosopher and gastronomer wrote: “The sauce is to culinary art, what grammar is to language”. A perfect sauce has a colorful appearance, is glowing in its rich smoothness, its texture is that of velvet, and it has a definite taste. It has natural flavor and complements the food it accompanies, rather than mask its taste.

 

 Importance of Sauces in Food Preparation

 • Enhances flavor.

• Some sauces help in digestion, e.g. mint sauce, apple sauce with roast pork.

• It gives moistness to the food, e.g. white sauce adds creaminess to firm and dry food.

• Adds color to the food. Hollandaise sauce served on a vegetable adds colour. E.g.Tomato sauce goes with Fish a l‘orly.

• Served as an accompaniment, sometimes gives a contrasting taste to another food, e.g. cranberry sauce with roast turkey.

• Sometimes gives the name to the dish. E.g. Madeira wine when added to brown sauce it is called Sauce Madeira.

• Enhances the nutritional value of the dish.

• Dress and complements the food that needs some additional quality and makes the food more palatable.

• Gives tartness and contrast or balances a bland food.

 

CLASSIFICATIONS OF SAUCE

METHOD - 1

 

  

METHOD - 2

 

 

 METHOD - 3

 

 

General faults in sauce production

 

1. Lumpiness: This may be caused by the following ……
• Roux is too dry when liquid is added.
• Adding liquid too quickly and not stirring continuously.
• Incorrect temperature of roux and liquid. One should be hot and others should be cold.
• Formation of the skin when the sauce comes in contact with air and becomes dry. This can be prevented by putting a film of melted butter on the surface of the sauce or by using a greased paper.
• By allowing the sauce to congeal on the sides of the cooking vessel which later could be stirred into the sauce.

 

2. Poor gloss: This is caused by insufficient cooking of the sauce or using a sauce which has not been passed, tammied or liquidized. High gloss is achieved by preparing the sauce correctly and added by the addition of butter just prior to service, called ‘mounting with butter’ or ‘monster au beurre’.

 

3. Incorrect consistency: This is the result of incorrect formula balance. Over and undercooking is ultimately lead to an incorrect consistency.

 

 

4. Greasiness: Too much fat in roux or failure to skim off surface grease as it rises. The use of greasy stock may cause this fault.

 

5. Poor color: Incorrect cooking of the roux in the early stage, using dirty cooking vessel or utensils may cause poor color.

 

 

6. Raw starch flavor: This causes due to the insufficient cooking of starch. Starch needs to reach to boiling point and simmered it for a further period to avoid for a raw starch flavor.

 

7. Bitterness: This is caused by over-browning or burning of the roux.

 

  

 Preparation of Sauces and Derivatives

Bechamel/white sauce (1 ltr.)

 

Sl. No.	Ingredients	Quantity
1	Flour	90grm.
2	Butter	90grm.
3	Milk	1 ltr.
4	Onion, clove, bay leaf	As per requirement

Method

• Melt the butter in a thick bottom pan.
• Add flour and mixed it.
• Cooked for a few minutes over a gentle heat without colouring (white roux).
• Remove from the heat.
• Gradually add the warm milk and stair still smooth.
• Add the onion and clove, bay leaf.
• Allow the simmer for 30 min.
• Remove the onion and pass the since in conical strainer.

 

Derivative of white/Bechamel Sauce:

SL. No.	Name	Ingredients	Use
01	Morney	50gm cheese+1 egg yolk Mixed well in the boiling sau ce but unstaring. It necessary but do not recoil.	Serve with different types of veg. fish preparation. Exam.- Mixed veg with morney sauc e, veg-at-gratin fish morney.
02	Anchovy sauc e	Add 1 tbs anchovy essence + 1 k lit white sau ce.	Served with fried fish preparation. Exam.- Fish cut late serve with anchovy sauc e (accompaniment).
03	Onion sau ce	100gm fine chopped onion cooked without colour (saute) + Mixed with k white sauc e.	Serve with roast preparation. Exam.- Roast mutton and egg.
04	Soubise	Same as well as onion sauc e but passed through a conical strainer.	Served with roast mutton.
05	Parsley sauce	1 tbs fine chopped fresh parsley + k lit of white sauc e.	Serve with pork preparation and boiled fish. Exam.- Fish parsley.
06	Mustard sauce	Diluted English mustard + white sauc e.	Served with grilled herrings.

 

Veloute Sauce:

The another name of veloute is basic blond sauce. It is one kinds of mother sau ce and prepared from blond (light brown), roux and stock. Veloute gets its name from the types of stock used. Exam.- Fish veloute – fish stock and veloute sau ce. Chicken veloute Chicken stock and brown roux.

 

Veloute Sauce (1 ltr.)

Sl. No.	Ingredients	Quantity
1	Flour	90-100grm.
2	Butter	90-100grm.
3	Stock (chicken, fish, veal)	1 ltr.
4	Mushroom (as per requirement)	25grm.

 

Method

• Melt the butter in a thin bottom pan,
• Add the flour and mixed it.
• Cooked to a sandy texture over gentle heat without colour or little bit of colour (bland roux).
• Allow to cool.
• Gradients add the boiling stock, stir until smooth and allow simmering approxe 1 hrs.
• Pass through a conical strainer.

Derivative of Veloute Sauce:

 

Sl. No.	Name	Ingredients	Use
01	Caper Sauce	Veloute sau ce + melt from moton stock with the addition of 1 tbs of caper.	Serve with boiled leg of moton.
02	Supreme	Half lit of chicken veloute + 25gm mushroom + 60 ml cream + 1 egg yolk + Few drop of lemon juice.	Served with boiled chicken and fish.
03	Aurora	Supreme sauc e + 1 tbs tomato sauce or puree.	Served with boiled chicken or poach egg.
04	Mushroom	Supreme sau ce + 100gm well washed slice saute mushroom, after the strain supreme sauc e and finish with egg yolk and cream.	Serve with boiled chicken and sweet bread.
05	Ivory	Supreme sauc e + Meat glide and ivory colour.	Serve with boiled chicken.

 

Espagnole Sauce/ Brown Sauce:

Brown sauce is made from brown roux and brown stock or glaze of brown stock. It is one of most widely used basic or mother sauce and demy-glaze is a derivative of brown stock and is widely used for the preparation of other brown-sauce derivative.

Espanola Sauce/ Brown Sauce (1 ltr.)

 

Sl. No.	Ingredients	Quantity
1	Flour	70grm.
2	Butter	70grm.
3	Tomato Puree	30grm.
4	Brown Stock	1 % ltr.
5	Carrot	70grm.
6	Onion	70grm.
7	Garlic	70grm.
8	Ginger	20grm.
Flavouring Agent
9	Pursley, Bay leaf, Celery (Fine chopped)	3grm.

 

Method

Put the butter in thick bottom pan.

1. Add the flour and cooked to a light brown colour and stair.
2. Cool and mixed it in the tomato puree.
3. Gradually mixed the boiling stock and bring in the boil.
4. Washed, peel and mirepoxing the vegetable.
5. Lightly brown in a little fat in a frying pan (Roast the vegetable).
6. Drain of the fat and add to the sau ce.
7. Simmer gently for 3-4 hrs. And strain.

 

Recipe of demy-glaze (1 lit):

 

Sl. No.	Ingredients	Quantity
01	Brown sauce	1 lit
02	1st class brown sauce	1 lit

 

This is refined sauce and it is made it is made by simmering of 1 lit of brown stock and 1 lit of brown-sauce and reduced by a half, skim of all ingredients and they rise on the surface during the cooking and pass through a strainer, recoil and collect the seasoning.

 

 

 

 

Derivative of Brown Sauce:

 

Sl. No.	Name	Ingredients	Use
01	Demy-glaze	50% of brown stock + 50% of brown sauce reduced Ya.	Use for preparation of other sauces and stocks preparation.
02	Bordelaise	Red wine + chopped chalets + colary + brown paper + demy- glaze.	Served with fried stock and paltry preparation.
03	Robert	Butter + onion + vinegar + demy-glaze + Eng.mustard + caster sugar.	Serve with fried chopped pork (pork bauna).
04	Charcutiere	Same as Robert sauce but adding 25gm. Slice or Julian of gherkins.	Grilled pork or grilled pork chop.
05	Devil	Chop salads + paper + white wine + vinegar + demy-glaze.	Serve with grilled or fried fish and meat preparation.
06	Chasseur	Butter + chop mushroom + chop salads + white wine + tomato sauce + demy- glaze.	Serve with stacks preparation and poultry egg also.
07	Madeira	Demy-glaze + Madeira wine.	Small item or veal, beef, poultry, game and eggs. (starter course)

 

Tomato Sauce/Red Sauce:

It is a red kitchen sauce and some piquancy. It is served with lots with the pasta related dish. Ravi-oil or Spaghetti, eggs, fish and meat preparation and it is also used for increasing the colour of preparation.

Tomato /Red Sauce (1 ltr.)
Sl. No.	Ingredients	Quantity
1	Flour	10grm.
2	Butter	100grm.
3	Tomato Puree	50grm.
4	Brown Stock	350ml.
5	Carrot	50grm.
6	Onion	50grm.
7	Garlic/ Clove	Few no.
8	Bay Leaf	1- 2no.
9	Celery	25grm.
10	Spring thyme	1 branch
11	Small dice cut of bacon	10grm.
12	Salt and pepper	To taste

 

Method

1. Melt the butter in a saute pan.
2. Add the mire proxy veg. and bacon cude and saute.
3. Mixed in the flour and cooked to a scanty texture and allow to lightly colouring (Blond roux).
4. Mixed the tomato puree and cold it.
5. Gradually add the boiling stock and simmer for 1 hour.
6. Correct the seasoning and cold it.
7. Pass through a conical strainer.

 

Derivative of tomato sauce:
SL.	Name	Ingredients	Use
01	Barbeque	Tomato sauce + Tomato Ketchup + vinegar + sugar.	Serve with barbeque meal.
02	Portuguese	Tomato sauce + white wine + Tomato concase + garlic.	Serve with shell fish and meat preparation.
03	Italian	Tomato sauce + demy- glaze + chop shallots + herbs + ham + mushroom.	Serve with roasted liver and lamp preparation.
04	Provencal	Tomato sauce + saute slice mushroom + garlic + tomato concase + sugar + fresh chop parsley.	Serve with egg fish and various types of Hors D’oeuvre.
05	Bretonneau	Tomato sauce + saute chop onion + white wine + strain + butter + fresh parsley chop.	Serve with haricots.

 

Hollandaise /Hot Sauce:

It is warm, yellow and rich. It contains a high percentage of fat and egg yolk. The name of the technique is called ‘emulsion’ (means mixture of butter, lemon juice and egg yolk). It is served with grilled and baked related fish, veg. and eggs and it is also used as an accompaniment of continental veg.

Hollandaise /Hot Sauce (1ltr.)

 

Sl. No.	Ingredients	Quantity
1	Egg yolk	2 no.
2	Butter	100grm.
3	Crush pepper corn	6 no.
4	Salt	To taste
5	Vinegar/ lemon juice	1 tbs.

 

Method

• Melt butter in a pan and kept aside.
• Placed curse paper corn and vinegar in a pan and reduced completely.
• Add 1tbs cold water.
• Mixed the egg yolk and whisk properly.
• Placed to a gentle heat and whisk continuously till to a sabayon consistency (thick or sauce like consistency).
• Then gradually add the melted butter until it is blended and forms a smooth sauce. Then add few drop of lemon juice.
• Strain through a fine strainer and curette the seasoning.
• Store at 300-370

 

Derivative of Hollandaise Sauce:

 

SL. No.	Name	Ingredients	Use
01	Bearnaise	Hollandaise sauce + chop shallots + chop Tarragona + chervils.	Serve with grilled fish or grilled meat. Ex.- Steak preparation.
02	Maltaise	Hollandaise sauce + grated orange rind (zest) + orange juice.	Serve with hot veg. (Asparagus hot).
03	Nosiest	Hollandaise sauce + nut brown + cooked butter.	Serve with poached salmon.
04	Choron	Bearnaise sauce + tomato sauce.	Grilled or saute meat.
05	Foyot	Bearnaise sauce + Meat glaze.	Serve with saute meat.

 

Mayonnaise / Cold Sauce:

It is basic called and used as a salad dressing and as a accompaniment. It has a wide variety of use, particularly in horsed oeuvre and salad purpose. It is rich sauce as it is thicken with egg yolk and has a high percentage of fat. Sometime it thickens with gelatin and it used as shiny flavourful coating to decorate cold dish and buffets.

Mayonnaise /Cold Sauce (1ltr.)
Sl. No.	Ingredients	Quantity
1	Egg yolk	8 no.
2	Olive/ Salad oil	1ltr.
3	French mustard powder	% tps.
4	Salt, pepper	To taste
5	Vinegar	25ml.

 

Method

• Placed vinegar, egg yolk and seasoning in a bowl and whisked properly.
• Gradually add oil very slowly and whisked continuously.
• Correct the seasoning and consistency.

 

Note:

Mayonnaise curdles for several reason-

1. If the oil is added to quickly.
2. If the oil is to cold.
3. If the sauce is not sufficiently whisk.

 

Derivative of Mayonnaise Sauce:

 

SL. No.	Name	Ingredients	Use
01	Tar tare	Mayonnaise + grated hard egg yolk + Fine chop onion + Gherkins + Black olive + Parsley chop + chives	Serve with deep fried fish.
02	Cocktail	Mayonnaise + tomato ketchup + tobacco + lemon juice.	Serve with various kinds of shell fish.
03	Remo lade	Tar tare + anchovy essence	Serve with fish dishes.
04	Green	Mayonnaise + blanch or puree of herbs.	Serve with shell fish.
05	Thousand island Dressing	Mayonnaise + hard boil egg + tomato ketchup + chop gherkins + chop onion + chop parsley + chop pimentos + olives + paprika powder.	Serve with cold meat and salad preparation.
06	Andalusia	Mayonnaise + tomato puree + garnish with capsicum.	Serve with cold meat

 

 

Various Kinds of butter Sauce:

 

Beurre-maitre-d-hote (Parsley butter) [M.D.H]:

Ing: Butter + chop parsley + lemon juice + seasoning.

Use: Serve with grilled meat, fish and fried dish.

Anchovy Butter:

Ing: Butter + Anchovy essence + Seasoning.

Use: Serve with grilled or fried fish.

Shrimp Butter:

Ing: Butter + fine chopped cooked shrimp + lemon juice.

Use: Serve with shell fish.

Beurre-noir (Black butter):

Ing: Black the butter in the gentle heat and get even black colour. Use: Serve with fried fish.

Peuree Nosiest (Brown Butter):

Ing: Brown the butter in gentle heat and get even to brown colour. Use: Serve with fried fish.

Garlic Butter:

Ing: Butter + garlic paste with adding of lemon juice.

Use: Serve with grilled stacks.

Miscellaneous:

A. Bread Sauce:-

SL No.	Ingredients	Quantity
01	Fresh white bread chums	25gm
02	Milk	375ml.
03	Salt paper	To taste
04	Onion with cloves	Few no.
05	Butter	10gm

Method:

• Simmer milk with the onion for 15 minutes.
• Remove the onion, mix the bread crumes, and simmer for 2-3 minutes.
• Add the seasoning agent and make a correct consistency.
• Mixed well when serving.

Use: Serve with roast chicken and game.

 

B. Apple Sauce:
SL No.	Ingredients	Quantity
01	Cooking apple	400gm
02	Sugar	25gm
03	Butter	25gm

Method

• Peel and wash the apple.
• Place with the sugar, butter and water in a saucepan with tight filling lid.
• Cooking and make a puree.
• Pass through a strainer.

Use: Serve with roast pork and duck.

Cranberry Sauce:

SL No.	Ingredients	Quantity
01	Cranberry	400gm
02	Water	100ml.
03	Sugar	50gm

Method

• Boiled together in a suitable pan until soft.
• Pass through a strainer.

Use: Serve with roast turkey.

Horse-radish Sauce:

SL No.	Ingredients	Quantity
01	Grated horse-radish	50gm
02	Vinegar	1tbs
03	Salt, pepper	To taste
04	Lightly whipped cream

Method

1. Wash and peel the horse-radish.
2. Mixed all the ingredients together to make a right consistency. Use

Serve with roast beef.

Curry Sauce:

SL No.	Ingredients	Quantity
01	Stock	375ml.
02	Chopped onion	50gm.
03	Oil/butter	10ml./gm.
04	Garlic	1 no.
05	Flour	10gm.
06	Curry powder	5gm.
07	Tomato puree	5gm.
08	Chopped apple	25gm.
09	Grated ginger	10gm.
10	Coconut	10gm.
11	Salt	To Taste

Method

• Gently cook the onion and garlic in a fat small saute pan without colouring. Mixed the flour and the curry powder.
• Cook for few minutes and make a scanty texture.
• Mixed the tomato puree, Stair and cool it.
• Gradually add the boiling stock.
• Add the remaining ingredients.
• Simmer for 30 minutes.
• Skim and correct the seasoning.

Use: Serve with prawn, shrimp, egg and vegetable.