sauces info
ladenis
Whether they be simple or complicated sauces demand a great Wdeal
of care and practice. Their importance is such that a chef is not
recognized asa Master unless he excels in the art of
saucemaking.
The sauce chef mixes his ingredients like a chemist or an alchemist
rather like a sorcerer concocting his bubbling steaming potion he
adds a pinch of this and a pinch of that. You can almost see a
flame leap out of his casseroles and half light up his fa
Sauces are often put into two categories brown and white. In order
to make the socalled classic sauces and indeed all other sauces it
is essential to use good basic stocks made from veal chicken or
fish.
Some words of advice:
Once a sauce is cooked you must keep it away from any heat source.
Dot a few flakes of butter over the surface to prevent a skin from
form ing. If possible serve the sauce as soon as it is
cooked.
Never throw away the carcass of any poultry you have just eaten but
put it to good use; chop it up and put it in a saucepan with a
mirepoix of carrot and shallot or onion and a small bouquet garni.
Pout in enough water to cover the carcass and bring to th
Always reduce dry white or red wine by boiling before adding it to
a sauce casserole or dessert. ne wine will become more fullbodied
and flavourful because the alcohol will have evapourated and the
wine will lose its acid taste. Remember though that sweet
Compound butters such as crayfish anchovy pistachio shallot and
Montpellier are added to the sauce once it is cooked with the pan
off the heat; they are principally used in fish sauces.
Essences or infusions of vegetables or fruits such as mushrooms
truffles peaches and so on add delicious nuances of flavour to a
sauce but must be used with discretion. They should be added about
20 minutes before the sauce is ready. Another useful hint i
Thickening agents or liaisons
There are some methods of thickening sauces which we use more than
others. Those which we use accentuate the taste fine flavours
lightness and creaminess of the sauce so that it not only tastes
better but above all it becomes more digestible. There was a
Our favourite thickening agents
Reduction:
This is done over high heat until the sauce reaches the desired
consistency (often syrupy).
Butter or cream:
Butter is stirred into a sauce in small pieces cream I spoonful at
a time. This may be done either over high heat or with the pan off
the heat depending on the desired effect whether the sauce is to be
light glossy etc.
Shellfish coral blood or foie gras:
These are mixed with a little softened butter or cream and added to
the sauce off the heat. Never bring the sauce back to the boil or
it will curdle.
Egg yolks:
Beat the eggs with a little milk or cream and add to the sauce off
the heat. Do not bring the sauce to the boil or it will
curdle.
Vegetables:
Make a gravy for degiazing by niashing with a fork any potatoes
carrots or garlic which have been cooked with a roast.
Other thickening agents to be used as needed
Roux:
White or blonde roux are made by melting butter in a saucepan
adding flour and cooking together. If the roux is hot the added
liquid must be cold and viceversa otherwise the sauce will
coagulate and go lumpy. You must cook the sauce for at least 30
minute
Beurre Manie:
This is a mixture of 1 spoonful flour to 2 of butter mashed
together uncooked with a fork. It is added to the sauce a little at
a time over high.heat. The sauce will thicken immediately. Beat
with a wire whisk to incorporate the butter.
Sprinkling with flour:
Sprinkle flour over meat which has already been browned; this
method is used for stews casseroles sautees etc. Stir with a
spatula and place the dish in a hot oven (220C/425F/Gas 7) for a
few minutes to allow the flour to cook before adding the liquid.
Th
Arrowroot and potato starch:
Dissolve them in a little water or white wine. Add to the sauce
over high heat; it will thicken very quickly. Simmer for 10 to 15
minutes.
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