Overview
This lecture covers the classification and preparation methods of sauces, as well as techniques for reheating stocks, sauces, and soups.
Types and Classification of Sauces
- Sauces are flavored liquids served with dishes to add flavor, moisture, richness, and visual appeal.
- Sauces vary in consistency, style, and flavor (thick/thin, creamy/light, savory/sweet).
- Mother (grande) sauces: Espagnole, Béchamel, Velouté, Hollandaise, and Tomato Sauce.
- Secondary sauces (derivatives) are made by adding ingredients to mother sauces (e.g., Mornay, Demiglace).
- Other sauces include salsa, relishes, gravy, compound butters, and independent sauces like apple sauce.
Principles and Ingredients of Sauce Preparation
- Most sauces are made by reducing liquids (stocks, wine, aromatics, herbs, dairy) to concentrate flavors.
- Emulsions (mixing fat and liquid, e.g., mayonnaise) and purees (blending solids to thick liquids) are common methods.
- Sauces typically consist of a liquid base (stock, milk, butter), thickening agents (starches), seasonings, and flavorings.
Methods of Preparing Sauces
- Roux Method: Mixing flour and fat to form a thickening paste.
- Blended Method: Starch blended with liquid without added fat; brought to boil.
- All-in-One Method: All ingredients boiled together, stirring to prevent lumps.
Characteristics of a Good Sauce
- Should be lump-free, flavorful (not floury/pasty), coat the back of a spoon, and not separate when reduced.
Storing and Reheating Stocks, Sauces, and Soups
- Cool stocks before storage; store in refrigerator; boil for 2 minutes to reheat; avoid reheating after reboiling.
- Refrigerate thick soups before adding milk/cream; reheat and stir frequently; adjust seasoning before serving.
- Store sauces with oiled parchment, in labeled containers with tight lids; refrigerate; reheat in a double boiler and stir well.
Key Terms & Definitions
- Reduction — Cooking liquid to evaporate water and concentrate flavors.
- Roux — Mixture of flour and fat used to thicken sauces.
- Emulsion — Even mixture of two liquids that normally do not combine (e.g., oil and water).
- Puree — Blended or ground solid food to a thick, smooth liquid.
- Mother Sauces — The five basic sauces from which secondary sauces are derived.
- Derivatives/Secondary Sauces — Sauces made by adding to mother sauces.
Action Items / Next Steps
- Review classification and characteristics of mother and secondary sauces.
- Practice making a basic roux and preparing a sauce using the three thickening methods.
- Read about commonly used seasonings and how they affect sauce flavor.