Cold (Basic) Sauces

1. Cold (Basic) Sauces

2. Learning Outcomes • The Definitions & Purpose of a Sauce • Correct Storage & Hygiene procedures in the production of cold sauce. • The Classification & Categories of Colds Sauce and their derivatives • Methods to rectifying faults in cold sauces. • Methods of Preparation of Cold Sauces , Flavoured oils, Chutneys & Relishes • Examples of Cold Sauces, Flavoured oils, Chutneys & Relishes.

3. The Definition & Purpose of a Sauce ‘Sauce’ Definition • I flavoured liquid (Thicken or Un thicken) served to enhance and complement food which is served with and help to aid in the digestion of the food. • Sauces are not just an afterthought. They add : • Flavour, • Colour, • Texture, • Moisture • Shiny appearance to a dish. • In the cold kitchen, we have a multitude of sauces which the Garde Manger (Larder or Cold kitchen) chef can prepare.

4. Correct Storage & Hygiene Procedures • Cold sauces are classified as ‘ High Risk Food’(especially egg based). • Must be produced by applying the highest standards of ‘Cleanness’, with regards to equipment and personnel hygiene. • Must be stored under refrigerated conditions with a temperature range of 4 to 5°C . • Must not be exposed to warm or high temperatures • Stored in airtight container with lid or original packaging, must clearly labelled and dated.

5. Classification & Categories of Colds Sauce In the cold kitchen sauces are classified as: • Cold emulsion sauces: (vinaigrettes and mayonnaise) • Salsas • Coating sauces • Compound Butters • Flavoured Oils And Vinegars • Miscellaneous cold sauces: (horseradish and Mint sauce ) • Chutneys & Relishes  

6. Classification & Categories of Colds Sauce : Cold Emulsion Sauces In the culinary world an emulsion is defined is a suspension of two liquids within each that would not naturally mix. This is achieved by applying friction. Cold Emulsion sauces are divided into Two categories: • Temporary Emulsions • Stable Emulsions

7. Classification & Categories of Colds Sauce : Cold Emulsion Sauces • Temporary emulsions: are Vinaigrettes (French)or French Dressings (English). • Created through whisking, which breaks molecules up into smaller sizes and disperses them throughout in a continuous phase. • Whisking at high speeds ( electric blender) will emulsify the dressing into a more stable and longer temporary emulsion. • If left to stand for long periods ,it will eventually separate due to the lack of a stabilizer. • To aid and prolong the stabilization, adding mustard, garlic, reduced stock ,egg yolks , fruit or vegetable puree will help to keep the dressing emulsified for longer periods.

8. Classification & Categories of Colds Sauce : Cold Emulsion Sauces Temporary Emulsion

9. Classification & Categories of Colds Sauce : Cold Emulsion Sauces Basic Recipe (Ratio 3 parts Oil to 1 part vinegar) 3 to 6 tbsp Oil 1 tsp French mustard 1 tbsp Vinegar Salt, mill pepper, to taste Method: Combine all the ingredients together. • The acidity element will dominate the flavour of the dressing, so they are often named after the acid element; red wine vinaigrette, balsamic vinaigrette, lemon vinaigrette ­and tomato vinaigrette. • If using a specific oil such as hazelnut , walnut , pumpkin seed the vinaigrette may be called by the oil's name: hazelnut vinaigrette , walnut vinaigrette, and pumpkin seed vinaigrette.

10. Classification & Categories of Colds Sauce : Cold Emulsion Sauces

11. Classification & Categories of Colds Sauce : Cold Emulsion Sauces • Stable emulsion: mayonnaise is a cold stable emulsion sauce. • Made by whisking the egg yolks and mustard , then whisking in the oil in a slow and continuous stream. • The egg yolks provide the liquid and a special emulsifier known as lecithin, that hold the oil droplets in suspension, forming a stable emulsion. • Adding acid (vinegar or lemon juice) or a little warm water will thin the consistency of the sauce.

12. Classification & Categories of Colds Sauce : Cold Emulsion Sauces Basic Recipe: 2 Egg yolks, (Pasteurised) 2 tsp Vinegar ⅛ tsp Mustard (English or French) 250 ml oil (corn oil) 1 tsp Boiling water (approx.) Salt, ground white pepper ( according to taste) Method • Place the yolks, vinegar and mustard in a bowl and whisk well. • Gradually pour on the oil very slowly, whisking continuously. • Add the boiling water, whisking well. • Correct the seasoning. If, during the making of the sauce, it should become too thick, then a little vinegar or water may be added.

13. Classification & Categories of Colds Sauce : Cold Emulsion Sauces Reasons for Mayonnaise to Curdle (split): • if the oil is added too quickly • if the oil is too cold • if the sauce is insufficiently whisked • if the yolk is stale and therefore weak. There are two methods of rethinking a curdled mayonnaise: Method A In a clean basin or bowl beat an egg yolk until foamy. Gradually incorporate the broken mayonnaise, whisking constantly. The mayonnaise should recombine into a homogenous sauce. Be sure to taste and season before serving  Method B By adding small amounts (depending on the quantities that you have) of boiling water and gradually whisk into the curdled mayonnaise slowly. This method will produce a much thinner consistency and texture of the basic mayonnaise.

14. Classification & Categories of Colds Sauce : Cold Emulsion Sauces

15. Classification & Categories of Colds Sauce : Cold Emulsion Sauces

16. Classification & Categories of Colds Sauce : Salsa • Salsa: is the Spanish word for ‘Sauce’ • Salsas have their origin in Mexican cuisine but modern cooking have adapted them and introduced them into European cuisine as they are more of a healthier and fresher option to traditional sauces. • Made from uncooked chunky pieces fruits or vegetables bound with a good oil such as olive oil or nut oil ,include an acid, such as citrus juice, vinegar, or wine to add a sharpness. • Spices like chillies, and herbs are sometimes added to these sauces to give them a potent flavour and add an element of "heat.“ • Salsas are ideally served with fish dishes and grilled meat dishes.

17. Classification & Categories of Colds Sauce : Salsa Salsa Verdi Mexican salsa (Pico de Gallo) Avocado & Prawn salsa Papaya &Black bean salsa Tomato & Caper Salsa Tropical Fruit Salsa

18. Classification & Categories of Colds Sauce : Coating Sauces • Chaud‑froids: are coating sauces made by adding gelatineto a warm sauce such as demi‑glace, béchamel, or velouté. • Can also be produced by adding gelatine and cream to thick mayonnaise called ‘Mayonnaise Collée’. • Aspic Jelly: is a clear transparent coating sauce, made from a clarified stock adding enough gelatine to achieve the desired strength. • After making the aspic jelly, temper the mixture by stirring it constantly over an ice bath with a rubber spatula to cool it to the proper temperature.

19. Classification & Categories of Colds Sauce : Coating Sauces

20. Classification & Categories of Colds Sauce : Compound Butters • Compound Butters: is butter combined with flavouring ingredients, which lends its name to the finished product . • Produced by lightly creaming or blending the soft butter (room temperature), then adding the flavouring ingredients which can be raw or cooked. • The mixture is then rolled into a long cylindrical shape ( 3 to 4 cm Ø), using cling film or grease proof paper , chilled or frozen, then sliced and served on top of the food. • Ideally produced a day in advance so the flavouring will infuse into the butter . • Generally served with grilled foods especially, meats and fish

21. Classification & Categories of Colds Sauce : Compound Butters

22. Classification & Categories of Colds Sauce :Flavoured Oils And Vinegars • Flavoured Oils And Vinegars: are flavoured by infusing spices, herbs, and fruits vegetables and shellfish. The infusion is done by using the following methods: • Warm infusion:Heat the oil or vinegar very gently over low heat with flavouring ingredients letting the flavouring steep off the heat unlit cold. Can be strained using damp cheesecloth (muslin) to produce a clearer final product. • Steeping (soaking):Placing the herbs in a glass or plastic bottle. Heat the oil or vinegar briefly, just until warm. Pour the warm oil or vinegar over the herbs and leave to steep for several days or for long time, to give a more intense flavour.

23. Classification & Categories of Colds Sauce :Flavoured Oils And Vinegars • Cold infusion:Combine ground spices or whole herbs to the oil or vinegars at room temperature, placing in a bottle or storage container Letting the mixture infuse and settle until the vinegar or oil is clear and the spices have settled in the bottom of the container. Carefully decant the vinegar or oil once the desired flavour is reached. These kinds of oil should be stored in the fridge as they have a tendency to go off or discolour if left out. • Purées: Blendingraw, blanched, or cooked vegetables, herbs, or fruits into the oil or white vinegar. Can be left as it is with the fibres and pulp or strained achieve a clearer more loose oil or vinegar.

24. Classification & Categories of Colds Sauce :Flavoured Oils And Vinegars

25. Classification & Categories of Colds Sauce: Miscellaneous sauces • Miscellaneous sauces: these are sauce that do not fit in any of the other categories of cold sauce and cannot be derived , e.g. Cumberland, Oxford, Mint. and Horseradish sauces. • Dips and dipping sauce also fall under this category e.g. Satay, Barbecue and Romesco sauces .Dips Hummus, Tapenade, Guacamole and Pesto Cumberland Horseradish Satay Tapenade Guacamole

26. Classification & Categories of Colds Sauce: Chutneys & Relishes • Chutneys:are made from a variety of ingredients, usually fruit based, preserved in sugar and acid after careful cooking. They are flavoured with a range of spices. • Chutneys are served as an accompaniment to terrines and pâtés, salads, cold meats, poultry, game ,cheese and curries. • Relishes: Relishes are similar to chutneys except they are generally smoother and do not always contain as much sugar Key points of Production • Fruits and vegetables for use in relishes and chutneys must be unblemished and well washed. • Good-quality vinegars must be used at 4 % acetic acid. • Must always be cooked in non reactive pots (stainless steel)

27. Classification & Categories of Colds Sauce: Chutneys & Relishes Tomato Chutney Apple & Fig Chutney Pear & Raisin Chutney Red Onion Relish Orange & Mango Relish Beetroot & Apple Relish