Matakuliah
Tahun
: V0266 - Pengolahan Makanan I
: 2009 - 2010
SAUCE COOKERY
Pertemuan 7-8
Sauces
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Chapter Objectives
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Prepare basic mirepoix.
Flavor liquids using a sachet or spice bag.
Prepare white veal or beef stock, and brown stock.
Cool and store stocks correctly.
Prepare meat glazes.
Evaluate the quality of convenience bases and use convenience bases.
Explain the functions of sauces and list five qualities that a sauce adds to foods.
Prepare white, blond, and brown roux and use them to thicken liquids.
Prepare and use beurre manié.
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Chapter Objectives (cont’d)
10. Thicken liquids with cornstarch and other starches.
11. Prepare and use egg-yolk-and-cream liaison.
12. Finish a sauce with raw butter (monter au beurre).
13. Prepare the five leading sauces: Béchamel, Velouté, Brown Sauce or Espagnole, Tomato Sauce, and
Hollandaise.
14. Prepare small sauces from leading sauces.
15. Identify and prepare five simple butter sauces.
16. Prepare compound butters and list their uses.
17. Prepare pan gravies.
18. Prepare miscellaneous hot and cold sauces.
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• The importance of stock in the kitchen is indicated by the French word for stock
fond, meaning “foundation” or “base.”
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Bones
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Bones are the main ingredient of stocks (except water)
Chicken stock from chicken bones
Brown stock from beef or veal bones
Fish stock from fish bones and trimmings
White stock – Veal or beef bones, chicken bones and pork bones sometimes in
small quantities
• Lamb, game, turkey, lobster have specialized uses
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Mirepoix
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The second most important contributors to flavor in a stock
Ingredients:
– Onions @ 50%
– Celery @ 25%
– Carrots @ 25%
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A white mirepoix is made without onions to keep the stock colorless
In a vegetable stock a variety of vegetable may be used.
Cut mirepoix coarsely in uniform size
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• Acid products
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Help to dissolve connective material
Sometimes used to extract flavor and body from bones
Tomatoe products for brown stocks
Wine, especially for fish stock
• Scraps and leftovers
– Can be used if clean, wholesome, and appropriate
– Remember a stockpot is not a garbage disposal
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Seasonings and Spices
• Salt is generally not used in a stock. Stocks are frequently reduced, concentrating
the salt flavor
• Herbs and spices are to be used at a minimum, so they will not dominate the stock
• Sachet bag - herbs and spices places in a cheesecloth bag and tied
• Bouquet garni - an assortment of herbs and aromatic vegetables tied together
(leeks, celery, thyme sprigs, bay leaf, and parsley)
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Blanching Bones- Procedures
• The reason we blanch bones is to get rid of the impurities that cause cloudiness
• Procedures for blanching bones:
– Rinse in cold water
– Place bones in stockpot or steam-jacketed kettle, cover with cold water
– Bring water to a boil - impurities will coagulate
– Drain the bone and rinse well
Fish bones are not blanched
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Procedures for Preparing Brown Stock
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Cut the bones into 3-4 inch pieces
Place bones in roasting pan and place in a 375° F oven until well browned, usually about an hour
Drain and reserve the fat from the roasting pan. Deglaze the pan with water
Add mirepoix and vegetables to the roasting pan and sauté until golden brown
Bring bones to a boil in stock pot, reduce to a simmer, remove scum- ICK
Add browned mirepoix and vegetables to bones
Keep at a simmer, not a boil
Skim surface
Simmer for 3-6 hours
Strain through a cheese cloth and china cap
Cool quickly and refrigerate
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Reductions and Glazes
• A glaze is a stock that has been reduces until it will coat the back of a spoon. It is
solid and rubbery when refrigerated.
• Glazes are used as flavorings in meat, fish, vegetable preparations
– Meat Glaze – Glace de viande
– Chicken Glaze – Glace de volaille
– Fish Glaze – Glace de poisson
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Ingredient Proportions
• Basic stocks
– Bones – 50%
– Mirepoix – 10%
– Water – 100% or to cover
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Sauces
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A thickened liquid plus seasoning, used to enhance food items
Fine sauces are made by:
– Using well-made stocks
– Using high-quality thickening agents
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Adds:
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Moistness
Appearance
Flavor Richness
Interest and appeal
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Structure of a Sauce
• A liquid, the body of the sauce
• A thickening agent
• Additional seasonings or flavoring
Liquids to make the “Mother Sauces”:
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White stock – for velouté sauce
Brown stock – for brown sauce
Milk – for béchamel
Tomato plus stock – for tomato sauce
Clarified butter – for hollandaise
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Thickening Agents
• Roux
– White
– Blond
– Brown
• Roux Procedure
– Melt fat
– Add flour and mix thoroughly
– Cook to the desired color
• Incorporating Roux into a Liquid
– Cold stock into a hot roux
– Room temperature into a hot stock
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Roux
• Fat
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Butter - preferred
Margarine
Animal fats
Vegetable fats and oil
• Flour
– Bread flour
• Proportions
– Equal parts fat and flour- A good roux is stiff not runny or pourable
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Other Thickening Agents
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Beurre manié
Whitewash
Cornstarch
Arrowroot
Liaison - Egg yolk and cream liason
Waxy maize
Instant starches
Vegetable purées
Bread crumbs
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Finishing Techniques
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Reduction
Straining
Deglazing
Enriching with butter or cream
Adjust seasonings
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Sauce Families
• Mother or Leading Sauces
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Béchamel sauce - Milk, white roux
Velouté - White stock, White or blond roux
Espagnole (brown) sauce - Brown stock, brown roux
Tomato sauce – Tomato plus stock, optional roux
Hollandaise - Butter, Egg Yolks
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Standards of Quality for Sauces
• Consistency and body
• Flavor
• Appearance
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Small Sauces
• Secondary leading white sauces
– Allemande
– Suprême
– White wine sauce
• Demi-glace
1. Half brown sauce plus half brown stock, reduced by half.
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Butter Sauces
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Melted butter
Clarified butter
Brown butter
Black butter
Meunière butter
Compound butters
Beurre blanc
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Compound Butters
• A compound butter is made by incorporating various seasonings into softened
whole butter
• The ingredients can be combined in a blender, food processor, or mixer
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Modern Sauces
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Broths and jus
Purées
Cream reductions
Salsa, relishes, chutney
Asian sauces
Flavored oils
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Copyright ©2007 John Wiley & Sons, Inc.
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