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Essentials of A Good Sauce

Sauces are used to add moisture, flavor, richness, and visual appeal to foods. A good sauce should have the right consistency - unctuous, frothy, or glossy - and complement the dish with balanced flavors and a color that accentuates the food. Sauces are seasoned lightly before reducing to concentrate flavors and thicken the sauce without adding other ingredients. Sauces can be served by coating the food, spooning onto a plate with the food, or separately on the side. Reducing sauces both intensifies flavors and adds body as the liquid evaporates.

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Micah Ella
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7K views

Essentials of A Good Sauce

Sauces are used to add moisture, flavor, richness, and visual appeal to foods. A good sauce should have the right consistency - unctuous, frothy, or glossy - and complement the dish with balanced flavors and a color that accentuates the food. Sauces are seasoned lightly before reducing to concentrate flavors and thicken the sauce without adding other ingredients. Sauces can be served by coating the food, spooning onto a plate with the food, or separately on the side. Reducing sauces both intensifies flavors and adds body as the liquid evaporates.

Uploaded by

Micah Ella
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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FUNCTIONS OF SAUCES A sauce is defined as a flavorful liquid, usually thicken, and used to season, flavor and enhance food.

It adds the following qualities to foods: 1. Moistness 2. Flavor 3. Richness 4. Appearance 5. Interest and appeal ESSENTIALS OF A GOOD SAUCE -Unctuous for mayonnaise -frothy for sabayon and hollandaise -glossy for brown demi-glace sauce -it should have a body with flavors concentrated to just the right degree, mild or pungent, to complement the rest of the dish -color should accent the dish -veloute or white sauce should form semi-transparent veil SEASONING SAUCE -if sauce is to be reduced it must be seasoned lightly since it will become concentrated as liquid reduces SERVING SAUCE 1. food may be coated with sauce 2. sauce maybe spoon onto a plate or dish, with food carefully arranged on top 3. can be served separately in a sauceboat or bowl REDUCTION OF SAUCES 1. Concentrate basic flavors: when sauces are simmered/reduced, some of the water evaporates. It becomes more concentrated which makes it more flavorful 2. Adds body: the sauce thickens which adds body without using roux or any thicken agent 3. Adds new flavor: reduced stocks maybe added to sauce/s in which a new flavor may be created/developed TERMINOLOGY To reduce to one half: to cook away one-half of its volume To reduce by three-fourths: cook away ; leaving only of its volume To reduce AU SEC: to reduce until dry or nearly dry To DEGLAZE: means to swirl a little liquid in a saut pan or pan in order to dissolve cooked particles of food in the bottom of the pan

Basic Ingredient White Sauces


Milk

Leading Sauce

Secondary Leading Sauce

Small Sauce
Cream Mornay Cheddar Cheese Nantua Soubise Mustard Poulette Aurora Hungarian Curry Mushroom Albufera or Ivory Hungarian Curry Normandy Bercy Mushroom Herb Bordelaise Robert Charcutire Chasseur Deviled (Diable) Lyonnaise Madeira Perigueux Piquante Mushroom Bercy Creole Portuguese Spanish Maltaise Mousseline Choron Foyot

Bchamel

White Veal Stock

Veal Velout

Allemande

Chicken Stock

Chicken Velout

Suprme

Fish Stock

Fish Velout

White wine sauce

Brown Sauces

Brown Stock

Espagnole Fond Li

Demiglaze Demiglaze Demiglaze

Red Sauces
Tomato plus Stock Tomato Sauce

Butter Sauces
Butter Hollandaise Barnaise

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