Sauces
The term “sauce” covers an infinite variety of
culinary tricks for enhancing basic foods. Often a sauce will not only improve
the flavour of a dish but make it more digestible, too.
The word is an Old French one originally deriving
from the Latin “salsus” which means “salted”. This came about from the old
habit of preserving meat in salt ; the meat would give off a salty liquid which
was then mixed with wine , vinegar, honey or sugar and lots of herbs or spices
to make a sauce to disguise the flavour of meat that was , to put it politely,
no longer at its freshest.
Now a day in fact, many Chefs feel that good sauces
are the pinnacle of all cooking, both in the skill they require and in the
interest and excitement they can give to food. Very often, the most memorable part
of a really fine meal is the sauce that enhances the meat or fish. Sauce is so
important and essential to a dish it is considered as grammar to a language. If
you know grammar and its proper use you are an authority of that language similarly
if you know sauces and their various derivatives and uses you know continental
cuisine.
A sauce works like a seasoning. It enhances and
accents the flavour of the food; it should not dominate or hide the food. A
“sauce” may be defined as a flavourful liquid, usually thickened, which is used
to season flavour, enhance other foods.
THE FUNCTIONS OF SAUCES
A sauce adds the following qualities to food:-
1) Moistness
2) Flavour
3) Richness
4) Appearance (colour and shine)
5) Interest and eye appeal
Difference Between Sauce and Gravy
Trying to differentiate between sauce and gravy is a
useless exercise, it seems, as both are equally delicious and there are cases
when a sauce in a country is referred to as gravy in another country. However,
there are some theories to help in this regard.
• Definition of Sauce and Gravy:
• The sauce is a liquid or a cream or a semi-solid
food.. The word “sauce” is
a French word that means a relish to make our food more appetizing.
Sauces are liquid or semi-liquid foods devised to make other foods look,
smell, and taste better, and hence be more easily digested and more beneficial.
• Gravy is made by adding thickening agents to the
juices that naturally run during cooking. Gravy is a sauce made
from meat juices, usually combined with a liquid such as chicken or beef broth,
wine or milk and thickened with flour, cornstarch, or some other thickening
agent. Gravy may also be the simple juices left in the pan after the
meat, poultry, or fish has been cooked
• Connection between Sauce and Gravy:
• Gravy is a type of sauce.
• General Acceptance of Terms Sauce and
Gravy:
• If it contains meat or vegetable pieces, it is
referred to as gravy.
• It is a sauce if it does not have meat.
• The use of the words is regional as in some regions
you talk about gravies while, in others, they are simply sauces.
• Meat, Sauce and Gravy:
• When meat is cooked plain or floured, the juices
left over in the pan are called sauce.
• When flour is added to thicken the juices after
the meat has been cooked, we get the gravy.
• Use:
• The sauce is used to prepare food as well as to
serve food. That is people use the sauce to eat prepared food as well as to
make food.
• Gravy is usually used for serving food only. That
is you eat gravy only with prepared or cooked food.
These are the differences between sauce and gravy.
As you can see, gravy is a type of sauce. The special difference we can see
between sauce and gravy is that gravy is not usually used in preparing food.
However, the sauce is used in preparing food as well as serving food.
CLASSIFICATION OF SAUCES
Sauces may be broadly classified as:
i. Kitchen sauces
Kitchen sauces are the ones usually prepared in the
kitchen by the Chefs for the preparation and completion of various dishes. The
quality, taste, appearance, eye appeal etc. of these sauces will greatly depend
on the Chef’s skill, abilities and experience etc.
ii. Proprietary sauces
Proprietary sauces are the ones readily available in
the proprietary shops and are usually prepared commercially by various
manufacturing companies. These sauces are usually served on the table in restaurants
as a part of accompaniments to certain dishes. These sauces are usually not
prepared in the kitchen by the Chefs but are directly purchased from
proprietary shops. e.g., Worcestershire
sauce, A-1 sauce, LP sauce, HP sauce etc. The Chefs
in the kitchen may use some of these sauces in marinades, as seasoning and in
the preparation of certain dishes.
Kitchen sauces may be further classified as:
1) Mother/Leading sauces
2) Dessert sauces
3) Miscellaneous sauces
4) Compound Butters.
Mother or Leading sauces may be further divided into
Hot, Warm and Cold sauces, depending upon the degree of heat used in their
preparation.
Hot
sauces : Béchamel, Veloute, Espagnole and Tomato sauce.
Warm
sauces : Hollandaise/ Béarnaise (Emulsion sauce)
Cold
sauces : Mayonnaise sauce (Emulsion sauce)
THE STRUCTURE OF A SAUCE
A sauce consists of three parts: - a liquid, a
thickening agent and seasoning and flavouring ingredients.
Liquid
A liquid ingredient provides the body or base of
most sauces. There are five liquids or bases on which most sauces are built,
and the resulting sauces are called Leading or Mother sauces.
Thickening agents
Roux, Beurre manie, Egg yolks and Cream (liaison) egg
yolks, white wash, arrowroot, corn flour, waxy maize, bread crumbs, pre
gelatinized starches, etc.
Seasoning and Flavouring Agents
Although the liquid that makes up the bulk of the
sauce provides the basic flavour, other ingredients are added to make variations
(derivatives) on the basic themes and to give a finished character to the
sauces. Adding specified flavouring ingredients to basic sauces is the key to
the whole catalog of classic sauces. Most of the hundreds of sauces listed in
the standard repertoires are made by adding one or more flavouring ingredients
to one of the five basic sauces or leading sauces.
FINISHING TECHNIQUES
Certain finishing techniques are used to develop
derivatives from the basic mother sauces. There are a great many ways of
modifying or adding to a sauce. Among the methods are a number of basic
techniques that are used over and over again for making sauces.
REDUCTION
1) Using reduction to concentrate basic flavours .If
we simmer a sauce for a long time, some of the water is evaporated, and the
resulting product is more flavourful. This is the same technique used when
making glazes from stocks. Some reduction takes place in nearly all sauces
depending on how long they are simmered.
2) Using reduction to adjust textures Concentrating
a sauce by reduction also thickens it, as only the water evaporates. If a sauce
is too thin, it may be simmered until it reaches the desired thickness.
3) Using reduction to add new flavours Reductions
are used to flavour sauces. Reductions of other liquids especially red and
white wines, with different flavouring ingredients, herbs and spices, are used
a great deal in this way. Reduce wines by boiling. Reduction lessens the
acidity of white wine. Red wine reduction makes its perfume strong. This is also
true of brandies. Fortified wines have delicate perfumes that are easily
destroyed. They work best unheated and added at the last minute.
TERMINOLOGY
To reduce by one-half means to cook away (reduce)
one half of the volume, so that half is left.
To reduce by three-fourths means to cook away
three-fourths of the volume, so that only one fourth is left.
To reduce au sec means to reduce till dry or nearly
dry.
STRAINING
A sauce should always be smooth and lump free. To bring a sauce’s texture to perfection, to create the velvety smoothness, straining is necessary. Straining through a china cap lined with several layers of cheese cloth is effective. Straining is usually done before final seasoning.
DEGLAZING
To “de glaze” means to swirl a liquid in a sauté pan
or other pan to dissolve cooked particles of food remaining on the bottom of
the pan. It is an important technique for finishing sauces that accompany
sautéed items. A liquid such as wine or stock is used to deglaze a sauté pan
and then reduced by one half or three-fourths. This reduction with added
flavour of the pan drippings is then added to the sauce that is served with the
item.
ENRICHING WITH BUTTER AND CREAM
1) Liaison: In addition to being a thickening agent,
the liaison of egg yolks and cream is used to finish a sauce by giving extra
richness and smoothness.
2) Heavy cream: Heavy cream has long been used to
give flavour and richness to sauces.
3) Butter: A useful enriching technique, both in
classical and in modern cooking, is called finishing with butter, or monter au
beurre. To finish a sauce with butter, simply adding a few pieces of softened
butter to the hot sauce and swirl it in until it melts. The sauce should then
be served immediately; if it is allowed to stand the butter may separate out.
Finishing a sauce with butter gives it a little extra shine and smoothness, as
well as adding to it the rich, fresh taste of raw butter.
SEASONING
Whether or not a sauce is to be given a final
enrichment of liaison, cream, or butter it must be checked carefully for
seasonings before serving. Remember the last step in any recipe, whether
written or not is “adjust the seasonings”.
1.
Salt is the most important seasoning for sauces. Lemon juice also is very
important. These two
seasonings
emphasize the flavours that are already there by stimulating the taste buds.
Cayenne
and
white pepper are perhaps third and fourth in importance.
2.
Sherry and Madeira are frequently used as final flavourings. These are wines
added at the end of
cooking
(unlike red and white table wines, which must be cooked in a sauce) because
their flavours
are
easily evaporated by heat.
REDUCTIONS AND GLAZES
Stocks
are concentrated by boiling or simmering them to evaporate part of the water.
This is called
making
a reduction or reducing. Reduction is an important technique in sauce making
and in many
other
areas of cooking. Because it produces a more flavourful product by
concentrating it. A
reduced
stock also has more body because the gelatin is concentrated.
All
derivatives of Espagnole or brown sauce are always prepared from glazes.
What are Glazes?
A
Glaze or glace(French word pronounced as glahss) is a stock that is reduced
until it coats the
back
of a spoon. It is so concentrated - reduced by three fourths or more - that it
is solid and
rubbery
when refrigerated. Glazes are used as flavourings in sauce – making and in some
meat,
poultry,
fish and vegetable preparations. Only small amounts are needed because they are
so
concentrated.
Glazes diluted to original strength do not taste like the stocks they were made
from.
The
long cooking changes the flavours somewhat.
KINDS
OF GLAZES.
1.
Meat glaze : or glace de viande made from brown stock.
2.
Chicken glaze glace de volaille made from chicken stock.
3.
Fish glaze glace de poisson made from fish stock.
Procedure
for preparing Glazes
1.
Reduce the stock over moderate heat.
2.
Skim the surface frequently.
3.
When reduced by half to two-thirds, strain into a smaller, heavy sauce pan and
continue to reduce over lower heat until it is syrupy and coats back of a spoon
evenly.
4.
Pour into containers, cool, cover, and refrigerate.
5.
Glazes will keep for several weeks or longer if properly stored. They may also
be frozen. Glazes diluted to original strength do not taste like the stocks
they were made from. The long cooking changes the flavours somewhat
STANDARD
OF QUALITY FOR SAUCES
1.
Consistency and body: Smooth with no lumps. Not too thick or pasty, but thick
enough to coat the food lightly.
2.
Flavour: Distinctive but well-balanced flavour. Proper degree of seasoning. No
starchy taste. The flavour should be selected to enhance or complement the
food, or to provide a pleasing contrast.
3.
Appearance: Smooth, with a good shine. Good colour for its type (rich, deep
brown for brown sauce, pale ivory for Veloute, white-not gray- for cream sauce
etc.
MOTHER SAUCES AND THEIR DERIVATIVES
Mother Sauces
Béchamel
sauce Milk (Infused)* + White Roux + Seasonings
Veloute
sauce White stock + Blond Roux + Seasonings
With
Veal stock ---- Allemande
With
Chicken stock ---- Supreme
With
Fish stock ------ Normandy.
Espagnole
sauce Brown stock + Brown Roux + Sachet seasonings Tomato sauce Tomato + Stock
+ Little Roux (optional) + Sachet seasonings
Hollandaise sauce Clarified Butter + Egg yolks +
Reduction of crushed peppercorns + Salt in vinegar and water + lime juice
(modern chefs do not use a reduction instead they prepare a sabayon using only
water and egg yolks)
Béarnaise sauce Clarified Butter + Egg Yolks +
Reduction of ( chopped shallots , tarragon, chervil , white pepper ) in white
wine and tarragon vinegar + a pinch of Cayenne pepper + chopped tarragon and
chervil
Mayonnaise sauce Olive / Salad Oil + Eggs Yolks +
salt + Pepper powder + Mustard + vinegar +
Lime juice + sugar (optional)
Derivatives of Béchamel Sauce
1. Mornay
Sauce Béchamel + Grated Parmesan and Grated Gruyere cheese.
2. Cream
sauce Béchamel + heavy cream.
3. Mustard
sauce Béchamel +prepared mustard.
4. Soubise
sauce Béchamel + Sautéed diced onions.
5. Nantua
sauce Béchamel + Cray fish tails +Cray fish butter + cream.
6. Scotch
egg sauce Béchamel +Hard boiled eggs (dices of egg whites and sieved yolks).
7. Lobster
sauce Béchamel +anchovy essence + diced cooked lobster flesh +a little cayenne
pepper.
8. Cardinal
Sauce Béchamel + a reduction of fish stock and truffle essence + very red
Lobster butter+ cayenne pepper.
9. Horseradish
sauce Béchamel + little beef stock + grated horseradish + vinegar + cayenne
pepper.
10. Avignon
(avignonnaise) Cream sauce flavoured with garlic + Grated Parmesan +Egg yolks
+chopped parsley.
10.
Derivatives
of Veloute Sauce
1. Supreme
Sauce Veloute +Cream.
2. Allemande
Sauce Veloute +Mushroom liquor + egg yolks +grated nutmeg+ lemon juice. (This
sauce is also known as Sauce Parisienne a name which is more logical and proper
than Sauce Allemande).
3. Normande
Sauce Fish Veloute +mushroom liquor +Mussels liquor +fish stock + liaison (egg yolks
+ cream) + lemon juice.
4. Mushroom
Sauce Sauce Allemande+ mushrooms (to serve with poultry. To serve with fish –
Fish Veloute + mushrooms + liaison is used instead of sauce allemande.
5. Sauce
Albufera Sauce supreme + meat glaze + pimento butter.
6. Sauce
Aurore Veloute + tomato puree + butter.
7. Sauce
Bercy Fish Veloute+ chopped shallots sweated in butter + white wine + chopped
parsley (special for fish).
8. Sauce
Bonnefoy (White Bordelaise Sauce) Make a white wine reduction with chopped
shallots, ground pepper, bay leaf and thyme to this add ordinary Veloute and
finish the sauce with a little chopped tarragon.
9. Oyster
Sauce (Sauce Huitres) Normande sauce + poached oysters.
10. Sauce
Hongroise Veloute + sautéed onions + paprika + butter.
11. Sauce
Indienne (Curry Sauce) Veloute+ Curry powder + Coconut milk + cream+ lemon
juice.
12. Sauce
Ivorie Sauce Supreme + Meat glaze.
13. Sauce
Joinville Sauce Normande finished with Cray fish and Shrimp butter instead
cream
14. and
butter.
15. Sauce
Diplomate Sauce Normande + Lobster butter + dices of cooked lobster+ dices of
truffle.
16. Sauce
Saint-Malo Reduction of white wine + chopped shallots + anchovy essence +
mustard.
17. Sauce
Riche Sauce Diplomate + Truffle cut into small dices + truffle essence.
18. Sauce
Chivry Reduction of white wine with Chervil, parsley, tarragon, chopped
shallots and
19. chives
+ Veloute + butter.
20. Sauce
Regence for Fish Sauce Normande + Reduction of Rhine wine with mushroom and
truffle trimmings+ truffle essence.
21. Sauce
Regence for Poultry Same reduction as above + Sauce Allemande + truffle
essence.
22. Sauce
Villeroy Sauce Allemande + Ham + Truffle essence. This sauce is used to coat
certain food items and then they are Egg and Bread crumbed and deep fried.
22.
Derivatives
of Espagnole Sauce
Estouffade
means brown stock (made with beef or veal bones)
Espagnole
means brown sauce. (brown sauce made with beef or veal stock)
Brown
stock made with any other type of bones are called fonds brun and brown sauce
made with these stocks are called sauce brun )
Concentrated
brown stock is called Meat glaze.
Equal
quantities of Estouffade and Espagnole reduced to half is called Demi-glace.(
or even any other
brown
sauce and brown stock reduced to half)
Jus
Lie ( Fond Lie) means brown stock thickened with a slurry of corn starch or
arrowroot to a coating consistency of a sauce.
1. Sauce
Bigarade (For Braised duck) Espagnole + D.G. (Demi glace) + orange juice +
Orange zest + Lemon juice + Lemon zest.
2. Sauce
Bordelaise Reduction of (red wine + shallots + peppercorns + bay leaf+ thyme) +
Espagnole + Meat glaze (M.G.) + Lemon + dices of poached bone marrow (served
with grilled red meat).
3. Sauce
Bourguignonne Reduction of (red wine + shallots + parsley + bay leaf+ thyme +
mushroom) +
4. Butter
(Beurre Manie) + Cayenne Pepper (served with Eggs and dishes a la
Bourguignonne.
5. Sauce
Robert Reduction of finely chopped sautéed onions + white wine + Demi Glace +
Sugar
6. +
English Mustard (served with grilled pork).
7. Sauce
Charcutiere Sauce Robert + Juliennes of Gherkins. Served with grilled pork
chops and any grilled meats.
8. Sauce
Chasseur Reduction of (white wine + slices of mushroom + finely chopped
shallots) + D.G. + Tomato sauce +Butter+ Chopped Tarragon and Chervil.
9. Sauce
Chasseur(Escoffiér’s method) Meat Glaze + Demi Glace + (White wine + Brandy +
Mushrooms + Shallots) reduction + Tomato sauce + Parsley.
10. Sauce
Colbert Sauce Colbert is actually Colbert Butter which is Maitre d’Hotel butter
with the
11. addition
of meat glaze. I.e. Butter + Chopped Parsley + Lemon juice + salt.
12. Sauce
Diable (Devilled Sauce) Reduction of white wine and chopped shallots + Demi
Glace + strongly seasoned with Cayenne pepper. Served with grilled drilled
chicken and pigeons.
13. Escoffiér’s
Devilled sauce It is commercially obtainable add equal amount of softened
butter to the sauce before use. Serve with grilled or poached fish and for all
grilled foods.
14. Sauce
Poivrade Espagnole + freshly crushed peppercorns + butter. This sauce is served
with butcher’s meat.
15. Sauce
Diane Sauce Poivrade + whipped cream + crescent shaped pieces of truffle and
hard boiled whites of eggs.
16. Sauce
Italienne Demi Glace + mushrooms + shallots + ham + chopped tarragon + chervil
+ parsley. Used in the preparation of many small entrées.
17. Sauce
Lyonnaise Reduction of chopped golden brown onions in white wine and vinegar +
demiglace.
18. Sauce
Madere (Madeira Sauce) Reduction of Demi Glace until slightly thickened +
Madeira wine to correct consistency.
19. Sauce
Perigueux Demi Glace + Truffle essence + Chopped Truffle.
20. Sauce
Piquante Reduction of (white wine + vinegar + shallots) + Espagnole + chopped
Gherkins + tarragon + chervil + parsley. Usually served with grilled, roast or
boiled pork or even with boiled beef.
21. Sauce
Zingara Demi Glace + reduction of white wine and mushroom liquor + mushrooms+
Cayenne pepper + julienne of cooked ham + salted ox tongue + truffle.
22. Africaine
Demi glace + Cayenne pepper + Madeira garnished with onion rings + diced
truffles.
23. Sauce
Bercy Meat glace + butter + reduction of shallots and peppercorns in white wine
garnished with dices of marrow + chopped parsley (served with grilled meats).
Derivatives
of Tomato Sauce
1. Sauce
Portugaise Tomato sauce + meat glaze + chopped onions + concassed tomatoes +
garlic + salt + sugar + chopped parsley.
2. Sauce
Creole Tomato Sauce + reduction of (white wine + garlic + onion) + Cayenne
pepper + strip of red peppers.
3. Sauce
Provencale Dices tomatoes sautéed in oil chopped parsley + garlic + salt +
pepper + sugar.
4. Sauce
Navarraise Tomato Sauce + flavoured with garlic + garnished with chopped herbs.
5. Sauce
Milanaise Tomato puree + M.G. + D.G. + garlic + mushroom juliennes sautéed in
butter.
6. Algerian
Tomato sauce garnished with strips of green or red pepper.
Derivatives
of Hollandaise Sauce (Isigny Sauce or Dutch Sauce) It is made with a reduction
of crushed peppercorns in vinegar.
1. Sauce
Maltaise Hollandaise sauce + juice of two Blood Oranges + Grated zest of the
same oranges. Served with asparagus.
2. Sauce
Mousseline (also called Chantilly Sauce) 2/3 H. sauce + 1/3 Whipped Cream.
Served with boiled fish and vegetables like asparagus celery, etc.
3. Sauce
Aegir Hollandaise Sauce+ Mustard powder.
4. Sauce
Ancienne Dutch sauce garnished with chopped Gherkins, mushrooms and truffles.
5. Sauce
Bavaroise Hollandaise Sauce + Cray fish butter + dices of Cray fish tails.
Served with fish.
6. Sauce
Noisette Hollandaise Sauce + Hazelnut butter (Beurre de Noisette). Served with
poached salmon and trout.
7. Sauce
Rubens Reduction of white wine, fish stock and fine mirepoix. Strain, add Egg
yolks and finish with crayfish butter in the same way as with Hollandaise and
anchovy sauce.
Derivatives of Mayonnaise Sauce
1. Sauce
Alexandra (cold) Mayonnaise prepared with sieved yolks of hard boiled eggs +
English Mustard + chopped chervil.
2. Sauce
American Mayonnaise Sauce+ lobster puree + mustard.
3. Sauce
Andalouse Mayonnaise Sauce + tomato puree garnished with dices of sweet
peppers.
4. Sauce
Gribiche Mayonnaise Sauce made with cooked sieved hard- boiled eggs + chopped
caper + gherkins + parsley + tarragon + chervil + white of hard boiled eggs cut
into juliennes. Served with cold fish.
5. Sauce
Italienne Mayonnaise Sauce + poached sieved calf’s brain + lemon + salt +
pepper chopped parsley. Served with cold meats.
6. Sauce
Remoulade Mayonnaise Sauce + Mustard + chopped gherkins + capers + chopped
parsley+ tarragon + chervil + anchovy essence. Served with various cold
items/food.
7. Sauce
Tartare Mayonnaise Sauce with hard boiled eggs garnished with finely chopped
onions and chives.
8. Sauce
Chantilly 2 parts of mayonnaise sauce + 1 part of whipped cream + lime juice
9. Gloucester
Sauce Mayonnaise Sauce + Derby Sauce + sour cream + lemon juice + chopped
10. fennel.
This sauce is mainly served with cold meat.
Cocktail Sauce: Ingredients: Mayonnaise, tomato ketchup, Worcester sauce, Tabasco, and lemon juice.
Thousand Island Dressing :Mayonnaise, tomato ketchup, chopped onion, chopped red and green pimientos, chopped onion, sweet paprika powder.
Aioli :Mayonnaise, Minced roasted garlic
Mayonnaise
sauce is widely used as a salad dressing. In salads, mayonnaise sauce is mixed
with
various
other ingredients and seasonings to prepare dressings like thousand island,
cocktail, blue
cheese,
etc.
The
mayonnaise may curdle while preparing due to the following reasons:
1.
The vessel is not clean that is if it is not free of fat or moisture; use only
stain less steel or ceramic.
2
if the addition of oil is too fast or too slow,
3, if the whisking is too slow or too fast
(hence
synchronize
whisking and addition of oil to get a stable emulsion. Add oil drop by drop in
the beginning and once the emulsion is formed stable add oil in a continuous
stream and keep on whisking. Add little vinegar to thin down and to stabilize
the emulsion when nearly half of the oil has been used up in making the sauce.)
4
if the egg yolk is old hence use yolk of fresh eggs.
Rectification
of curdled mayonnaise: A curdled mayonnaise could be rectified by using any one
of
the
following
1. By starting in an acid medium that is on a
separate clean vessel take little lime juice
and
the curdled mixture drop by drop to this and keep of whisking till to you get a
stable emulsion and then proceed adding the oil as usual.
2.
add little hot water and whisk as soon as you feel that the emulsion may break
or curdle. 3 start with a new egg yolk and then proceed adding the curdle
mixture and continue.
4. start with some previously made mayonnaise,
to this add the curdled mixture and proceed.
Miscellaneous
Sauces
1. Albert
Sauce Butter sauce + simmered grated horseradish + cream + bread crumbs + egg
yolks+ salt + pepper + mustard + vinegar. This sauce is suitable for joints of
braised beef especially the fillet.
2. Apple
Sauce Cooked and well mashed apples + cinnamon + sugar. Served Luke warm, serve
3. Aromatic
Sauce White Bouillon made with thyme, basil, savory, marjoram, sage, chives,
shallots, nutmeg and peppercorns thickened with blond roux + lime juice
garnished with chopped and blanched tarragon and chervil. This sauce is
suitable for serving with releves of boiled or poached large fish or joints of
butcher’s meats.
4. Bread
Sauce Infused milk + Fresh white bread crumbs + salt + butter + cream. Served
with roast poultry and roast game birds.
5. Caper
sauce Butter sauce + capers. Served with boiled fish and is an indispensable
accompaniment for boiled leg of mutton.
6. Celery
Sauce Cream sauce + celery puree. Served with roast turkey.
7. Cranberry
Sauce Stewed cranberries puree + sugar. Served with roast turkey.
8. Fennel
Sauce Butter sauce flavoured with blanched fennel. This sauce is served with
grilled or boiled mackerel.
9. Parsley
Sauce Butter sauce + chopped and blanched parsley. This sauce is served with
calf’s head, feet and brains, etc.
10. Cambridge
Sauce Mayonnaise made with hard boiled eggs, fillets of anchovy, capers, tarragon,
chervil, and chives + mustard + Cayenne pepper + vinegar + chopped parsley. Served
with any kind of cold meat.
11. Cumberland
Sauce Red currant jelly + Port wine + Chopped shallots + orange and lemon
juices and zests + mustard + Cayenne pepper + ground ginger. Mix all the
ingredients together well. This sauce is served with cold venison.
12. Horseradish
Sauce Grated horseradish + mustard + castor sugar + sugar + cream + vinegar + soaked
and squeezed bread crumbs. Served with roast and boiled beef.
13. Mint
Sauce Mint leaves chopped + castor sugar + vinegar + salt + pepper + water. Mix
all the ingredients together. This sauce is served with hot or cold roast lamb.
13.
Compound
Butters (Beurres Composes)
1. Ail
(Garlic Butter) Garlic paste + Butter. Pass through a sieve.
2. Amande
(Almond) Almond paste + Butter sieved.
3. Anchois
(Anchovy) Anchovy puree + Butter sieved.
4. Bercy
Reduction of wine (White wine with chopped shallots, bone marrow, parsley,
salt, black pepper, lemon juice) + butter + cream.
5. Caviar
Puree of caviar + butter.
6. Chivery
or Ravigote butter Parsley, Shallots, Tarragon, Fresh Pimpernel and Chives,
Blanched and Pounded in a mortar with butter and sieved.
7. Colbert
Butter Maitre d’ hotel butter mixed with meat glaze and chopped tarragon.
8. Crevettes(shrimps)
Shrimps pounded with butter and sieved.
9. Ecrevisses
(Cray Fish) Carcass of Cray fishes pounded with butter and sieved.
10. Escargots
(Snails) Chopped Shallots, Crushed garlic, and chopped parsley, salt, pepper
mixed with butter and brandy.
11. Estragon(Tarragon)
Tarragon leaves Blanched and pounded with butter and sieved.
12. Hareng
(Herring) Fillets of smoked herrings pounded with butter and sieved.
13. Homard
(Lobster) Creamy parts eggs and coral of lobster pounded with butter and
sieved.
14. Maitre
d’ Hotel Butter Butter softened to a cream mixed with chopped parsley, salt,
black pepper and lemon juice.
15. Manie
Butter in cream mixed with flour.
16. Meuniere
Nut brown cooked butter mixed with lemon juice and chopped parsley.
17. Moutarde
(Mustard) Creamy butter mixed with French mustard.
18. Noir
(Black) Cook butter until black. Strain and add vinegar.
19. Noisette (Nut Cook the butter until a nice light brown
colour.
20. Brown)
Paprika Chopped onions and Paprika, Tossed in butter and mixed with creamy
butter and sieved.
21. Pimentos
Pound the Pimentoes with butter and sieve.
22. Printanier
Butter made with new vegetables such as carrots, French beans, peas etc.
23. Raifort(Horseradish)
Scraped horseradish pounded with butter and passed through a sieve.
24. Tomato
Tomatoes pounded with butter passed through a sieve.
25. Truffes
Truffles pounded with butter and béchamel sauce, passed through a sieve.
Dessert
Sauces (Sweet Sauces)
1. Apricot
Sauce Cook apricots (dry or fresh) in very little water. Passed through a sieve
boiled up with thickened syrup, flavoured with vanilla and strained.
2. Brandy
Sauce Syrup thickened with arrowroot and flavoured with brandy or English sauce
flavoured with brandy.
3. Caramel
Sauce English sauce with caramel or thickened syrup mixed with caramel, boiled
up with little cream and butter.
4. Cherry
Sauce Cherries cooked. Passed through a sieve mixed with reduced syrup and the
same amount of red currant jelly, flavoured with kirsch.
5. Chocolate
Chocolate dissolved with water, a little vanilla and sugar and cooked finished
off before serving with butter and cream.
6. English
sauce Crème or sauce a l’Anglaise Custard made of powdered sugar stirred with
egg yolks cooked in double boiler or beaten in water bath with reduced milk
flavoured with vanilla or lemon zest and thickened and strained . Used hot or
cold.
7. Hard
sauce Butter creamed with sugar a little cream added flavoured generously with
Brandy. Hard sauce is served chiefly for plum or similar puddings.
8. Orange
sauce Praline Strained orange marmalade mixed with orange syrup flavoured with
curacao English sauce mixed with very finely ground praline and a little
vanilla sugar.
9. Rasberry
Sauce Prepared like cherry or strawberry sauce.
10. Redcurrent
Dissolved red current jelly mixed with a little syrup thickened very lightly
with arrowroot flavoured with kirsch.
11. Richelieu
Vanilla syrup thickened with arrowroot flavoured with kirsch mixed with
juliennes of cherries.
12. Strawberry
sauce Syrup Strawberry jam rubbed through a sieve mixed with syrup flavoured
with kirsch. Simple syrup in ordinary sugar boiled with water to about 15 -18 degrees
on a saccharometer. For desserts it is slightly thicked with arrowroot or corn
starch boiled and strained mixed with pure fruit juice or flavoured spirits or
liqueurs.
13. Vanilla
Same as English sauce flavoured with vanilla.
List of six common proprietary
sauces used in cooking:- 1. Soya Sauce 2. Worcestershire
Sauce 3. Barbecue Sauce 4. Ketchup 5. Tabasco Sauce 6. Chilli
Sauce.
Proprietary Sauce
# 1. Soya Sauce:
It is a basic condiment from South-East Asia and
Japan (it is called shoyu in Japan and jiang yong in China). Soya sauce was
first used to preserve food for the winter months, though it is now used as a
common flavouring agent in kitchens from east to west.
The sauce is made from soya beans, wheat, water, and
salt. Other ingredients can also be used, the most common one being anchovies
fish paste. Dark soya sauce is usually used for cooking and a light soy sauce
for seasoning.
Soya sauce has the same nutritional value as meat
extract and improves with age. In Japanese cooking it is used mainly to season
grilled kebabs, tofu, cold vegetable, fish salads, fritters, and sashimi. In
China soya sauce is mainly used in marinades and stewed dishes, while in
Indonesia it is mainly a table condiment.
Few famous sauces from
some countries are as follows:
Kikkoman Soya Sauce
(Japan):
It is a regular soya sauce with rich flavour.
Ketjap Manis (Indonesia):
This is a thick, sweet soya sauce also used as a
table condiment.
Toyo Mansi (Philippines):
This is a light coloured soya sauce flavoured with a
native fruit which is very similar to a lemon.
Making soya sauce is usually left to manufacturers,
as it involves fermenting cooked soya beans and wheat that have been salted and
injected with an aspergillus mould. The taste depends on the proportion of soya
beans to wheat.
Good quality soy is aged from six months to two
years so that the sauce matures and develops additional flavour. When the sauce
is strained from the vats, fairly light soy is produced. The residue may be
pressed to extract a thicker liquid, usually called dark soy.
Artificial soya sauces are made with hydrolyzed soy
protein, artificially coloured and flavoured with caramel and glucose.
Proprietary Sauce # 2.
Worcestershire Sauce:
It is also known as LP sauce (refer to Fig. 10.3).
There is a story that two pharmacists by the name of Lea and Perrins formulated
this sauce at an order given by one retired army officer, who had savoured this
recipe in India. Not impressed with the result, he returned the sauce and it
was stored away in a store and was forgotten about.
When discovered
sometime later, the sauce had matured and was pronounced excellent. The
manufacturers then perfected the recipe and developed it for commercial
preparation. It soon became popular as a table condiment. Traditional Worcestershire
sauce is thin, dark brown and pungent, with visible sediment.
It is soya and vinegar based but also contains an
assortment of exotic ingredients, the proportions and precise details of which
remains the manufacturer’s secret. After the invention of Worcestershire sauce,
many other sauces were derived from it by adding few ingredients. The very
famous A-1 steak sauce is a beef steak sauce made by combining LP sauce with
vinegar, soya, tamarind, sugar, and a variety of spices.
HP Sauce:
Also called brown sauce, it is another variety of
bottled sauce that is commercially prepared. It is prepared in the USA. London
club sauce is same as HP sauce (refer to Fig. 10.4), but contains molasses in
addition to the other ingredients. London club sauce is made in the UK and
exported worldwide.
Brown sauces are excellent accompaniments to red
meats, providing a sharp contrasting taste. Lighter versions of some brown
sauces, made with white wine are available for poultry, light meats, fish, and
white sauces.
Proprietary Sauce # 3. Barbecue
Sauce:
Commercial barbecue sauces originated in the USA.
Commercial ones are quite similar to homemade ones, but they usually have a
higher concentration of salt, sugar, and vinegar to help them to preserve.
Barbecue sauces (refer to Fig. 10.5) may be used in
marination, or simply brushed onto the meat while it is cooking. This sauce can
also be used as a dipping sauce.
Proprietary Sauce # 4. Ketchup:
The name is derived from Malaysian ketjap, brine in
which fish is usually pickled. In South-East Asia, ketchups made from fish and
shellfish are still very common; but in the Western world, a ketchup (refer to
Fig. 10.6) or ‘catsup’ is a tomato sauce which has been generic name for any
tomato sauce made with vinegar. All ketchups include salt and spices, and often
vinegar and sugar.
The taste of commercial tomato ketchup is often
preferred to homemade tomato ketchup. Commercial ketchup is like a smooth
tomato sauce and it is highly seasoned and these days various flavours, such as
chilli garlic, Oriental chilli sauce, and sweet and sour tomato ketchups, are
available in markets.
Proprietary Sauce # 5. Tabasco
Sauce:
The chilli or hot red pepper is the principal
ingredient of commercially prepared hot sauces and relishes. This is an
American chilli sauce made in Louisiana, but named after a state in Mexico
which boasts about the spiciest chillies in the world. History states that it
was made by an American citizen in 1868, when one of his friends brought him
chillies from Mexico while he was away on Mexican-American campaigns.
Many of the chilli sauces are based on a thick puree
of chillies, while others are thinner—the result of long fermentation. Both
types are used as table condiment and may also be added to sauces, soups, and
stews during cooking. For Tabasco (refer to Fig. 10.7), fresh ground chillies
are salted and left to mature for up to three years. The liquid is then
extracted, mixed with distilled vinegar, and bottled.
Proprietary Sauce # 6. Chilli
Sauce:
It is usually a fairly thick hot sauce as distinct
from the thin Tabasco sauce. Chilli sauce is prepared from pulped peppers,
flavoured with garlic and vinegar, and thickened with cornstarch. Chilli sauce
(refer to Fig. 10.8) is usually eaten as a condiment with Chinese dishes. This
sauce is not be confused with homemade chilly paste.
Commercially made chilly sauces are convenient to
use and also they have long to indefinite shelf life if stored in a cool, dry
place.