| Understanding Sauces |
A sauce is a liquid with flavor; it is usually thickened by a thickening agent.
They are used to season, flavor and to accentuate the flavors on a dish. They
also add:
The Structure of a sauce
The most common sauces are made from 3 types of ingredients:
They are used to season, flavor and to accentuate the flavors on a dish. They
also add:
- Humidity
- Flavor
- It enriches foods
- Appearance (adds color And texture)
- Interest (to the person who is eating the dish)
The Structure of a sauce
The most common sauces are made from 3 types of ingredients:
- Liquid, the liquid is the body of a sauce (1st layer of flavor). There are 5
different types of liquid or layers to start a sauce.
- White stock
- Brown stock
- Milk
- Tomato And stock
- Clarified butter.
- Thickening agent, (the sauce needs to stick to the food), there different
types of thickening agents:
- Roux = 50% fat (butter) + 50% flour
- Starch (vegetables, potatoes, bread, grains)
- Cornstarch
- Seasonings And additional flavorings (2nd layer of flavor).
- Mirepoix = 50% onions, 25% celery, 25% carrots
- Onion pique = ½ onion, bay leaf, cloves
- Bouquet garni = any type of vegetables or herbs tied together And
used to flavor dishes. - Sachet bag = a bag made out of cheesecloth, filled with herbs And
spices, to create a bag And add to a flavor to the dish. This is used
when the chef does not want to see the herb in the finished dish.
 |
- There are 5 mother sauces; they are called this because we can create many
sauces if we use these sauces as our bases. They can be used in different
combinations to create a new sauce. To create these new sauces first cook the
mother sauce And then add the ingredients listed on the combination list that is
after every mother sauce recipe.
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| Click on the link to see the recipe Bechamel Veloute Hollandaise Espagnole Tomato sauce |
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| Mother Sauces Bechamel Veloute Hollandaise Espagnole Tomato sauce |
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