Mother Sauces
From choclytcandy 14 years agoIngredients
- THE COMPONENTS OF A SAUCE: shopping list
- The major sauces are basically made of three components: shopping list
- 1. A liquid, the body of the sauce; stocks, milk, and fats shopping list
- 2. A thickening agent, roux, starch, and liaison: cream, egg yolks, vegetable purees and fat. shopping list
- 3. The flavoring and seasoning, a subtle balance of many ingredients, none dominating. shopping list
- THE PURPOSE OF A SAUCE: shopping list
- 1. Adds moisture and texture shopping list
- 2. Adds flavor and richness shopping list
- 3. Changes the appearance and contrasts shopping list
- 4. Creates interest and stimulates the appetite shopping list
- QUALITY STANDARDS OF A SAUCE: shopping list
- 1. Thickness: Consistency is given by partially thickening with roux or starch or a reduction of the sauce. NAPPE (nap); the consistency of a liquid that will coat the back of a spoon. shopping list
- 2. Texture: Consistency is given by partially thickening with roux or starch shopping list
- 3. Color: The proper color is the result of its components, stock, roux and various seasonings and flavorings. shopping list
- 4. Shine: This is the degree to which the sauce reflects light. shopping list
- 5. Taste: The cardinal rule of flavoring and seasoning sauces is that it should be well balanced, without a single flavor dominating. shopping list
- THICKENING AGENTS: shopping list
- Thickeners are used to give liquids a certain amount of viscosity. They give a sauce, stew or soup additional body. shopping list
- Kinds of Thickening agents: shopping list
- 1. Slurry is most often used with arrowroot or cornstarch. They are liquefied in a cold substance such as water, milk or stock (1 to 2 ratio of thickener to liquid) whisk in and bring to boil until it reaches desired thickness. shopping list
- 2. Beurre Manie or cold butter roux (kneaded butter) equal parts butter and flour by weight uncooked kneaded together. shopping list
- 3. Roux – Equal parts of flour and butter (or fat) by weight cooked to various shades of color. Cooked roux should be moist but not fatty, “Like sand at low tide”. To prepare melt the fat add the flour and stir constantly until the desired color is achieved. shopping list
- FINISHING TECHNIQUES: shopping list
- Reduction – as sauces cook moisture is released in the form of steam. As steam escapes, the remaining ingredients concentrate, thickening the sauce and strengthening the flavors. This process is commonly used to thicken sauces because no starch or other flavor-altering ingredients are needed. Allowing them to reduce until the desired consistency is reached often finishes sauces. shopping list
- Straining – Smoothness is important to the success of most sauces. They can be strained through either a china cap lined with cheesecloth or a fine mesh chinois. Often vegetables, herbs, spices and other seasonings are added to a sauce for flavor. Straining removes these ingredients as well as any lumps of roux or thickener remaining in the sauce after the desired flavor and consistency have been reached. shopping list
- Monter Au Beurre – The process of swirling or whisking whole butter into a sauce to give it shine, flavor and richness. shopping list
- There are five classic MOTHER SAUCES or also known as LEADING SAUCES: They are the foundation for the entire repertoire of hot sauces. shopping list
- 1. Bechamel (bay-shah-mell) - is the easiest mother sauce to prepare. Thickening scalded milk with a white roux and adding seasonings make it. Many small sauces are made from Bechamel like; cream, cheese, mornay, nantua, and soubise. shopping list
- 2. Veloute (veh-loo-tay) - These sauces are made by thickening a white stock with roux. shopping list
- 3. Espagnole (ess-spah-nyol) / brown sauce – It is made from brown stock to which brown roux, mirepoix and tomato puree have been added. This sauce is used to produce Demi-glace which is a half brown sauce and half brown stock, reduced by half. Many small sauces are made from demi-glace. shopping list
- 4. Tomato - The classic tomato sauce is made from tomatoes, vegetables, seasonings and white stock and thickened with a blond or brown roux. In today’s kitchen tomato sauces are NOT thickened with roux. Rather they are created from tomatoes, herbs, spices, vegetables and other flavoring ingredients simmered together and pureed. shopping list
- 5. Hollandaise (ohll-uhn-daze) – An emulsified sauce made of butter, egg yokes and flavorings (especially lemon juice). shopping list
- The basic equipment used this week was cutting board, Chef knife, vegetable peeler, paring knife, whisk and spoon. shopping list
- Also used a stockpot, sauté pan, ladle, skimmer, china cap, chinois, cheesecloth and food mill. shopping list
- Chef Instructor Critique: shopping list
- 1. Bechamel – a little heavy on the nutmeg. Needs to be smooth and silky with neutral flavor, should taste like milk. shopping list
- 2.Veloute – taste only as good as the stock it was made from. Important to have a good stock to produce a good veloute. shopping list
- 3. Espagnole – Needs to have a darker color. caramelized the mirepoix more. Keep a neutral taste. shopping list
- Side Notes: shopping list
- Sweat mirepoix – no color shopping list
- Sauté mirepoix – brown color (caramelized) shopping list
- tomato Concassee – peeled, seeded and diced tomato. shopping list
- Core – remove stems shopping list
- Score – cross cut on bottom shopping list
- Blanch – 10 seconds in boiling water shopping list
- Shock – in an ice bath shopping list
- Peel shopping list
- Seed shopping list
- Chop shopping list
- Knife skills: shopping list
- Minced garlic with small amount of salt. Creates a paste. shopping list
- Chiffonade basil – finely slice or shred shopping list
- This Weeks Recipes: SAUCES: shopping list
- 1. Bechamel shopping list
- Yields: 1/2 gal shopping list
- Ingredients: shopping list
- 1 onion piquet (bay leaf tacked with a clove to 1/4 of a peeled onion) shopping list
- 1/2 gal milk shopping list
- 2 oz. flour shopping list
- 2 fl oz clarified butter shopping list
- white pepper to taste shopping list
- nutmeg, pinch shopping list
- Methods: shopping list
- Add the onion piquet to the milk in a heavy saucepan, simmer 20 minutes. shopping list
- In a separate pot, make the white roux with the flour and butter. shopping list
- Remove the onion piquet from the milk. Gradually add the hot milk to the roux while stirring constantly with a whisk to prevent lumps. Bring to a boil. shopping list
- Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes. shopping list
- Strain the sauce through a china cap lined with cheesecloth. shopping list
- Small Bechamel Sauces The quantities given are for 1 qt of béchamel. The final step for each recipe is to season to taste with salt and pepper. shopping list
- Cream Sauce – Add to béchamel 8–12 fl oz scalded cream and a few drops of lemon juice. shopping list
- cheese – Add to béchamel 8 oz grated Cheddar or American cheese, a dash of Worcestershire, 1 tblsp dry mustard, 1 oz grated Parmesan. Thin as desired with scalded cream. Remove the sauce from the heat and swirl in 2 oz whole butter. shopping list
- Mornay – Add to béchamel 4 oz grated Gruy shopping list
- Nantua – Add to béchamel 4 fl oz heavy cream, 6 oz crayfish butter. Add paprika to achieve the desired color. Garnish the finished sauce with diced crayfish meat. shopping list
- Soubise (Modern) – Sweat 1 lb diced onions in 1 oz whole butter without browning. Add béchamel and simmer until the onions are fully cooked. Strain through a fine chinois. shopping list
- 2. Veloute Sauce shopping list
- Yields: 2 qt shopping list
- Ingredients: shopping list
- 2 1/2 qt chicken stock shopping list
- 2 oz prepared flour shopping list
- 2 fl oz clarified butter shopping list
- Sachet: shopping list
- 1-bay leaf shopping list
- 1/2 tsp dried thyme shopping list
- 1/4 tsp peppercorns, crushed shopping list
- 4-parsley stems shopping list
- 1/4 tsp white pepper shopping list
- Methods: shopping list
- Heat butter in heavy saucepan. Add the flour and cook to make the blond roux. shopping list
- Heat stock in a separate saucepan. Gradually add the hot stock to the roux, stirring constantly with whisk to prevent lumps. Bring to a boil and reduce to a simmer for minimum of 30 minutes. shopping list
- Adjust seasonings to taste with salt and white pepper. shopping list
- Strain through a china cap lined with cheesecloth. shopping list
- Note: Melted butter may be ladled carefully over the surface of the sauce to prevent a skin from forming. shopping list
- 3. Espagnole (brown sauce) shopping list
- Yields: 1/2 gal shopping list
- Ingredients: shopping list
- 1 lb. mirepoix, medium dice shopping list
- 4 fl oz clarified butter shopping list
- 4 oz flour shopping list
- 2 1/2 qt brown stock shopping list
- 4 oz tomato puree shopping list
- Sachet: shopping list
- 1-bay leaf shopping list
- 1/2 tsp dried thyme shopping list
- 1/4 tsp peppercorns, crushed shopping list
- 4 parsley stems shopping list
- salt and pepper to taste shopping list
- Methods: shopping list
- Sauté the mirepoix in butter until well caramelized. Add the flour and cook to make a brown roux. shopping list
- Add the stock and tomato puree. Stir to break up any lumps of roux. Bring to a boil, and reduce to a simmer. Add the sachet. shopping list
- Simmer for approximately 1 1/2 hours, allowing the sauce to reduce. Skim the surface as needed to remove impurities. shopping list
- Strain the sauce through a china cap lined with cheesecloth. Adjust seasonings. shopping list
- 4. Classic tomato sauce shopping list
- Yields: 1/2 gal shopping list
- Ingredients: shopping list
- 2 oz salt pork, small dice shopping list
- 1 lb. mirepoix shopping list
- 1 1/2 qt tomatoes (fresh or canned) shopping list
- 1 qt tomato puree shopping list
- Sachet: shopping list
- 1/2 tsp dried thyme shopping list
- 2-bay leaves shopping list
- 3-garlic cloves shopping list
- 5-parsley stems shopping list
- 1/2 tsp peppercorns, crushed shopping list
- 3/4 oz salt shopping list
- 1/2 oz granulated sugar shopping list
- 1 1/2 qt white stock shopping list
- 1 lb. pork bones shopping list
- Methods: shopping list
- Render the salt pork over medium heat. shopping list
- Add the mirepoix and sauté, but do not brown. shopping list
- Add the tomatoes, tomato puree, sachet, salt and sugar. Add the stock and bones. shopping list
- Simmer slowly for 1 to 2 hours or until the desired consistency has been reached. shopping list
- Remove the bones and sachet and pass the sauce through a food mill. shopping list
- fresh tomato Sauce shopping list
- Yields: 1 qt shopping list
- Ingredients: shopping list
- 2 oz clarified butter shopping list
- 8 oz onions, diced shopping list
- 4 oz celery, small dice shopping list
- 2 oz carrots, small dice shopping list
- 2-garlic cloves, minced shopping list
- 48 oz prepared tomato concassee (peeled, seeded, diced) shopping list
- 4 oz prepared tomato paste shopping list
- 1 tsp salt shopping list
- 1/8 tsp white pepper shopping list
- 1 tbsp basil, chiffonade shopping list
- 1 tbsp parsley, chopped shopping list
- Methods: shopping list
- Sweat onions, celery, carrots, and garlic in the butter until the onions are translucent. shopping list
- Add tomato concassee and simmer for approximately 30 minutes until flavor has developed and correct consistency is reached. shopping list
- Adjust seasoning to taste with salt and white pepper, stir in the basil and parsley. shopping list
- 5. Hollandaise shopping list
- Yields: 24 fl oz shopping list
- Ingredients: shopping list
- 1/2 tsp white peppercorns, crushed shopping list
- 3 fl oz white wine vinegar shopping list
- 2 fl oz water shopping list
- 8-egg yolks, pasteurized shopping list
- 1 1/2 fl oz lemon juice shopping list
- 1 pint clarified butter, warm shopping list
- salt and white pepper to taste shopping list
- cayenne pepper to taste shopping list
- Methods: shopping list
- Combine the peppercorns, vinegar and water in a small saucepan and reduce by one-half. shopping list
- Place the egg yolks in a stainless steel bowl. Strain the vinegar-and-pepper reduction through a chinois into the yolks. shopping list
- Place the bowl over a double boiler, whipping the mixture continuously with a wire whip. As the yolks cook, the mixture will thicken. When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. Do not overcook the egg yolks. shopping list
- Whip in 1 fluid ounce lemon juice to stop the yolks from cooking. shopping list
- Begin to add the warm clarified butter to the egg yolk mixture a few drops at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more quickly. Continue until all the butter is incorporated. shopping list
- Whip in the remaining lemon juice. Adjust the seasonings. Strain the sauce through cheesecloth. shopping list
- *Beurre Blanc shopping list
- Yields: 1 qt shopping list
- Ingredients: shopping list
- 1 fl oz white wine shopping list
- 4 fl oz white wine vinegar shopping list
- 1 1/2 tsp salt shopping list
- 1/2 tsp white pepper shopping list
- 1 oz shallot, minced shopping list
- 2 lb. whole butter, chilled shopping list
- Methods: shopping list
- Combine the white wine, white wine vinegar, salt, white pepper and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoons of liquid remain. If more than 2 tablespoons of liquid are allowed to remain, the resulting sauce will be too thin. shopping list
- For a thicker sauce, reduce the mixture au sec. shopping list
- Cut the butter into pieces approximately 1 ounce in weight. Over low heat, whisk in the butter a few pieces at a time, using the chilled butter to keep the sauce between 100*F-120*F. shopping list
- Once all the butter has been incorporated, remove the saucepan from the heat. shopping list
- Strain through a chinois. shopping list
- Variations: shopping list
- Beurre Rouge – Substitute a dry red wine for the white wine and red wine vinegar for the white wine vinegar. shopping list
- lemon-Dill – Heat 2 tablespoons lemon juice and whisk it into the beurre blanc. Stir in 4 tablespoons chopped fresh dill. shopping list
- Pink peppercorn – Add 2 tablespoons coarsely crushed pink peppercorns to the shallot-wine reduction when making beurre rouge. Garnish the finished sauce with whole pink peppercorns. shopping list
- *Demi-Glace shopping list
- Yields: 1 qt shopping list
- Ingredients: shopping list
- 1 qt Brown stock shopping list
- 1 qt brown sauce shopping list
- Methods: shopping list
- Combine the stock and sauce in a saucepan over medium heat. Simmer until the mixture is reduced by half. shopping list
- Strain and cool. shopping list
- Small brown sauces The quantities given are for 1 quart demi-glace or jus lié. The final step for each recipe is to season to taste with salt and pepper. shopping list
- Bordelaise – Combine 16 fluid ounces dry red wine, 2 ounces chopped shallots, 1 bay leaf, 1 sprig thyme and 1 pinch black pepper in a saucepan. Reduce by three-fourths, then add demi-glace and simmer for 15 minutes. Strain through a fine chinois. Finish with 2 ounces whole butter and garnish with sliced, poached beef marrow. shopping list
- Chasseur (Hunter’s Sauce) – Sauté 4 ounces sliced mushrooms and 1/2 ounce diced shallots in whole butter. Add 8 fluid ounces white wine and reduce by three-fourths. Then add demi-glace and 6 ounces diced tomatoes; simmer for 5 minutes. Do not strain. Garnish with chopped parsley. shopping list
- Châteaubriand – Combine 16 fluid ounces dry white wine and 2 ounces diced shallots. Reduce the mixture by two-thirds. Add demi-glace and reduce by half. season to taste with lemon juice and cayenne pepper. Do not strain. Swirl in 4 ounces whole butter to finish and garnish with chopped fresh tarragon. shopping list
- Chevreuil - Prepare a poivrade sauce but add 6 ounces bacon or game trimmings to the mirepoix. Finish with 4 fluid ounces red wine and a dash of cayenne pepper. shopping list
- Madeira or Port - Bring demi-glace to a boil and reduce slightly. Then add 4 fluid ounces madeira wine or ruby port. shopping list
- Marchand De Vin – Reduce 8 fluid ounces dry red wine and 2 ounces diced shallots by two-thirds. Then add demi-glace, simmer and strain. shopping list
- Mushroom – Blanch 8 ounces mushroom caps in 8 fluid ounces boiling water seasoned with salt and lemon juice. Drain the mushrooms, saving the liquid. Reduce this liquid to 2 tablespoons and add it to the demi-glace. Just before service stir in 2 ounces whole butter and the mushroom caps. shopping list
- Périgueux – Add finely diced truffles to Madeira sauce. Périgourdine sauce is the same, except that the truffles are cut into relatively thick slices. shopping list
- Piquant – Combine 1 ounce shallots, 4 fluid ounces white wine and 4 fluid ounces white wine vinegar. Reduce the mixture by two-thirds. Then add demi-glace and simmer for 10 minutes. Add 2 ounces diced cornichons, 1 tablespoon fresh tarragon, 1 tablespoon fresh parsley and 1 tablespoon fresh chervil. Do not strain. shopping list
- Poivrade – Sweat 12 ounces mirepoix in 2 tablespoons oil. Add 1 bay leaf, 1 sprig thyme and 4 parsley stems. Then add 16 fluid ounces vinegar and 4 fluid ounces white wine. Reduce by half, add demi-glace and simmer for 40 minutes. Then add 20 crushed peppercorns and simmer for 5 more minutes. Strain through a fine chinois and finish with up to 2 ounces whole butter. shopping list
- Robert – Sauté 8 ounces chopped onion in 1 ounce whole butter. Add 8 fluid ounces dry white wine and reduce by two-thirds. Add demi-glace and simmer for 10 minutes. Strain and then add 2 teaspoons prepared Dijon mustard and 1 tablespoon granulated sugar. If the finished Robert sauce is garnished with sliced sour pickles, preferably cornichons, it is known as Charcutèire. shopping list
- mayonnaise shopping list
- Yield: 2 Cups shopping list
- Ingredients: shopping list
- 2 pasteurized egg yolks shopping list
- 1/2 tsp mustard, dry or wet shopping list
- 1/4 oz lemon juice shopping list
- 1 1/2 cups vegetable oil shopping list
- 1 tbsp water shopping list
- salt and white pepper, to taste shopping list
- Method: shopping list
- Combine the egg yolks, dry or wet mustard and lemon juice in a bowl. Mix them with a balloon whip. shopping list
- Very slowly add the oil in drips, constantly beating with the whip, until an emulsion has occurred, the oil is incorporated and the mayonnaise is thick. shopping list
- Adjust the flavor and thickness with water. shopping list
- Adjust the seasoning with salt, white pepper and lemon juice. shopping list
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