Sauce and Basic Mother Sauce with tits derivation

A sauce is a smooth, semi-liquid rich flavored food commodity which has the colorful appearance, definite in taste and adequate seasoning that can be sent with the main dish to look complete. The sauce provides moisture, color, taste and glossiness to the food. It plays a vital role in the overall presentation and appearance of the dish, as well as it increases the nutritive value of food

A perfect sauce is the combination of eye appealing appearance, growing rich smoothness, velvet like texture and natural flavor. The sauce helps to make a dish complete. Long ago Grimande D`la Roclca a philosopher and gastronome wrote: "The sauce is the culinary art what grammar is to language." Evert sauce should be carefully and thoroughly cooked and blended to become a quality dish.

Quality analysis of sauce are as follow:

• It should have a good shine and smooth texture.
• It should not have lumps.
• There should not be uncooked starch in it.
• It should have correct consistency.
• It should have correct flavoring and sizzling.
• It should be nutritious and colorful.

Importance of sauce

• Helps in digestion

Some sauce like mint sauce and apple sauce blend well with help in digestion.

• Gives moistness to the food

One of the important function of sauce is to give moistness to the food which leads to the food to be soft and easy to chew and shallow.

• Gives an eye appeal and contrast to the food

A sauce, when poured over a food, adds color hence it makes food look more attractive.

• Enhanced palatability

When food is blended with sauce, it enhances the palatability as it is made in a way to stimulate appetite.

• Gives tartness and contrast or balances a blonde food

Example devil sauce served with egg gives appealing tartness.

Thickening agents for sauce

• Roux

Roux is an equal mixture of flour and fat cooked together. There are three types of roux depending upon the degree of cooking and they are:

White roux: an equal mixture of butter and flour cooked together without coloring.
Blond roux: an equal mixture of butter and flour mixed together with moderate coloring.
Brown roux: an equal mixture of butter and flour cooked together until brown in color.

• Starch

Arrowroot, corn flour, potato starch and tapioca are used to thickened sauce. The mixture should be made with cold liquid or stock then slightly poured over sauce for thickening. Starch has property to gelatinize at 90 degree Celsius.

• Beurre Maine

The mixture of the uncooked mass of an equal quantity of butter and flour kneaded together by hand is known as beurre maine. The mixture is slightly poured over boiling liquid and stirred to make it thick, it is done generally in fish cooking.

• Egg yolk

Egg yolk and cream act as liaison. A liaison is added as finishing agent at the end of cooking. After liaison is added the product should never be boiled as it will get curdled.

• Blood

Blood is used as a thickening agent for game cooking. It thickens the sauce and gives particular flavor.

Basic Mother Sauce and Its Derivation

Bechamel sauce (White sauce)

Bechamel is another term of white sauce. It is made from white roux and milk with colute` (stunned onions with bay leaves and cloves).

Ingredients:

• Flour 90 gm
• Butter 90 gm
• Milk 1 liter
• Studded onion (Cloute `)

Method of preparation:

1. Melt the butter in thick bottomed pan.
2. Add refine flour and mix it.
3. Cook for few minutes over a gentle heat and let it cool to make it white roux.
4. Boil the milk with studded onion (cloute`) and set aside.
5. Pour milk into roux stirring constantly to avoid lump formation.
6. Simmer for half an hour.
7. Strain through conical strainer.
8. Cover with a little butter to show a skill formation.

Its Derivation:

Monay:Egg yolk, cheese cream

Cream: Fresh cream and butter

Parsley sauce:Fresh cream and chopped parsley

Mustard: Buttercreamand mustard

Onion: Minced onion

Egg: Fine chopped hardboiled egg

Monard: Ccream or milk and butter

Espagnole sauce (Brown sauce)

It is a rich brown sauce made from a brown roux, brown stock, mirepoix and bouquet garni. It is one of the most widely used mother sauce.

Ingredients:

• Buff/chicken/mutton bones 2.5 KGs
• Evenly cut into medium pieces
• Oil/fat 200 ml
• Flour 200 gm
• Brown stock 3-4 liter
• Tomato purees 100 ml
• Mirepoix 70 gm
• Bouquet garni 15 gm
• Salt and pepper to taste
• Red wine 150 ml

Methods of preparation:

1. Cut bones into medium sized pieces and wash properly
2. Oven roasts the bones or sautés till dark brown color.
3. Now in a thick bottomed sauce pan, fry mirepoix till brown.
4. Add flour and make a brown roux.
5. Put browned bones and brown stock.
6. Add bouquet garni and simmer for 4-6 hours.
7. When the sauce is of its desired consistency, strain through a conical strainer and finish the sauce with red wine.

(over browning of bones and mirepoix causes the sauce to become bitter.)

Its Derivation:

Chasseur: Demiglaze, sauteed chopped shallots, minced mushroom, tomato, Concasse Chopped parsley, white wine, seasonings

Rober sauce: Demiglaze, chopped onion, sauteed butter, Vinegar, pepper, mustard Pepper, white wine, seasoning

Pepper: Demiglaze, crush peppercorn, Red wine, seasoning

Veloute Sauce

Veloute sauce is prepared to form a blonde roux and white stock. Veloute gets its name from the type of stock used. Example fish stock, fish veloute, and chicken stock

Ingredients:

• Butter 90 gms
• Flour 90 gms
• Stock (chicken / veal / fish) 1 liter
• Salt/pepper to taste

Methods of preparation:

1. Heat the pan and prepare the blonde roux with equal quantity to butter and flour.
2. Gradually add the cold stock to the blonde roux, stirring continuously to avoid lump formation.
3. Simmer for an hour with continuous stirring depending upon the veloute.
4. Strain through the strainer and cover with butter to prevent skin formation.

Mayonnaise sauce

It is rich, thick, creamy cold sauce with the mixture of an emulsion of salad oil, egg yolk, vinegar, and seasoning. Commercial mayonnaise once made can be stored up to months if preserved properly in a refrigerator

Ingredients:

• Egg yolk 7 nos
• vinegar/ lemon juice 25 ml
• Warm water 50 ml
• Sugar 15 gm
• Mustard powder 1 tbs
• Olive/salad oil 1 liter
• Salt and white pepper to taste

Method of preparation:

1. Place egg yolk in a clean bowl.
2. Add mustard powder, sugar and whisk properly.
3. Whisk gradually until the oil gets incorporated.
4. If the mixture becomes tight to whisk, add little vinegar at a time.
5. When the mixture becomes light and creamy, check for seasoning.
6. Place in clean air tight container and refrigerate.

Its Derivation:

Tarter:Chopped albumen, parsley, capers, and gherkins

Cocktail:Tomato ketchup, tobacco, and lemon juice

Tyrolean: Tomato purees, and chopped parsley

Chantilly: Lemon juice, vegetable, cream and vinegar

Tomato Sauce

Tomato sauce is a sweet and sour garlic flavored sauce. This sauce is prime accompaniment in the case of Italian food. Probably there is no sauce in the world which is used as extensively as tomato sauce .

Ingredients:

• Tomato chopped 500gms
• Tomato puree 100gms
• Brown stock 500ml
• Flour 60gms
• Butter 60gms
• Bacon trimming 40 gms
• Carrots 80gms
• Celery, thyme, bay leaf 50gms
• Chopped garlic 100gms
• Sugar/salt/pepper to taste

Methods of preparation:

1. Melt the butter in pan.
2. Add the roughly chopped vegetables and crushed garlic, sauté till slightly brown.
3. Mix the flour and fry till it gets a sandy texture and brown in color.
4. Add the tomato puree and chopped tomato concasse and stir.
5. Correct the seasoning and cook for 1.5 hours
6. Skim frequently and stain

Its Derivation:

Portuguese:Tomato sauce, tomato concasse, chopped garlic, white wine, seasoning

Barbecue:Tomato sauce, tomato ketchup, vinegar, sugar, seasonings

Italienne: Tomato sauce, demiglaze, chopped shallots, chopped mushroom, lean ham,finely chopped herbs, seasoning

Hollandaise sauce

It is a warm yellow sauce. It contains a high percentage of fat and egg yolk. It is served with grilled or baked fish vegetables, etc.

Ingredients:

• Butter 500gm
• Egg yolk 4 nos
• Vinegar/lemon juice 30ml
• Crushed pepper corns 8 nos
• Salt to taste

1. Melt the butter in pan or bowl.
2. Add crushed peppercorn or vinegar/lemon juice and reduce over low heat in a bowl.
3. Mix the egg yolk and whisk briskly.
4. Place the bowl in a double boiler and whisk the egg yolk.
5. Now add melted butter gradually and whisk till it blends well and forms a smooth consistency.
6. Correct the seasoning and store in cool place.

Its Derivation:

Bearnaise:Peppercorn, tarragon, vinegar and egg

Houseline: Whipped cream and bearnaise

Malaise: Orange juice and strips of orange zest

References:

Joshi, Basant Prasad et.al., Fundamentals of Hotel Management-XII, Sukunda Pustak Bhandar, Kathmandu

Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu

Oli, Gopal Singh et.al., Hotel Management Principle and practices-XII, Buddha Prakashan, Kathmandu