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Sauces

Sauces. Thickening Agents. Roux Cornstarch Arrowroot Beurre Manie Liaison. Roux. White roux – removed from heat as soon as develops a frothy, bubbly appearance Blond roux – cooked slightly longer, until begins to caramelize flour.

georgette-demarion
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Sauces

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  1. Sauces

  2. Thickening Agents • Roux • Cornstarch • Arrowroot • BeurreManie • Liaison

  3. Roux • White roux – removed from heat as soon as develops a frothy, bubbly appearance • Blond roux – cooked slightly longer, until begins to caramelize flour. • Brown roux – cooked until it develops a darker color and a nutty aroma and flavor.

  4. Roux

  5. Liaison • It adds richness and smoothness with minimal thickening. • Tempering

  6. Cornstarch • Especially popular in Asian cuisine • Products thickened with cornstarch should not be reheated • Slurry – mixture of starch and cool liquid. Can be added to hot or cool liquids.

  7. Arrowroot Beurremanie Used for quick thickening at the end of the cooking process Also adds shine and flavor • Does not break down as quickly as cornstarch • Much more expensive

  8. 5 Mother Sauces • Bechamel • Veloute • Tomato Sauce • Espagnole • Hollandaise

  9. Bechamel • Milk, roux, seasoning • Rich, creamy, and smooth • Cream Sauce • Cheese • Mornay • Nantua

  10. Veloute • White stock or fish stock, and roux • Rich, smooth, and lump free. Ivory colored with a deep luster • Allemande • Supreme

  11. Espagnole • Brown stock, brown roux, mirepoix, and tomato puree • Full bodied and rich • Demi-Glace • Jus Lie

  12. Tomato • Tomatoes, vegetables, seasonings, white stock, and some use blond or brown roux • Should not be bitter, acidic, or overly sweet • Smooth, deep red, and thick

  13. Hollandaise • Smooth, buttery, pale lemon-yellow-colored and very rich • Frothy and light • Easily separates: too hot, too cold, eggs cooked, too much butter…

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