Lecture Notes: Five Easy Sauces

Introduction

• Instructor: Frank Provo, professional chef and culinary instructor
• Topic: How to make five easy sauces
  • Bechamel
  • Tomato
  • Brown Sauce
  • Pesto
  • Hollandaise
• Importance: These sauces are foundational, known as "mother sauces" and can be used as bases for many other sauces.

Bechamel Sauce

• Description: Basic white sauce, simple with 4-5 ingredients.
• Process:
  1. Start with a Roux: Equal parts of fat (unsalted butter) and flour cooked until it smells like baking bread.
  2. Add Milk: Cold milk to hot roux to avoid lumps; whisk constantly.
  3. Season with bay leaf, salt, and black pepper for flavor.
  4. Check thickness: Different uses require different thickness levels.
  5. Final Adjustment: Strain if necessary.
• Usage: Lasagna - acts as glue that holds it together.

Tomato Sauce

• Description: Full-bodied and rich.
• Process:
  1. Start with Pancetta: Adds flavour by browning in olive oil.
  2. Add Onions and Garlic: Cook onions to light brown before garlic to avoid burning.
  3. Add Tomatoes and Paste: Rinse cans with water to prevent over-reduction.
  4. Seasoning: Bay leaf, basil for sweetness, black pepper, salt.
  5. Simmer: Low simmer for 2 hours to concentrate flavors.
• Usage: Pair with spaghetti for a rich flavor profile.

Brown Sauce

• Description: Similar to gravy, made with stock, vegetables, meat, and bones.
• Process:
  1. Start with Browning: Brown chicken bones, vegetables, and tomato paste for depth.
  2. Add Stock: Use brown chicken stock, simmer for 30 minutes.
  3. Make a Roux: Brown butter and flour, add to stock for thickness.
  4. Add Sachet: Herbs in cheesecloth for flavor, simmer for an hour.
  5. Strain: To achieve a clear sauce.
• Usage: Versatile, can pair with roast chicken.

Pesto

• Description: Versatile sauce with various ingredient options.
• Process:
  1. Base Ingredients: Cheese (Parmigiano-Reggiano, Pecorino), garlic, nuts (walnuts or pine nuts), salt, and pepper.
  2. Olive Oil: Blend to a thick paste.
• Usage: Serve with gnocchi.

Hollandaise

• Description: Light, fluffy sauce often used in Eggs Benedict.
• Process:
  1. Prepare Egg Yolks: Separate and add water, lemon juice, salt, and pepper.
  2. Heat in Double Boiler: Gentle cooking to avoid scrambling.
  3. Emulsify with Butter: Slowly add butter while whisking.
  4. Final Adjustments: Season with more pepper, salt, and lemon juice.
• Usage: Typically served on steamed asparagus.

Conclusion

• Mastering these sauces can significantly enhance culinary skills, providing a foundation for endless kitchen creativity.