Understanding Sauces: Types, Thickening Agents, and Mother Sauces
Explore the world of sauces, from different types to thickening agents like roux, cornstarch, and arrowroot. Discover the art of making the classic Mother Sauces - Bechamel, Veloute, Tomato Sauce, Espagnole, and Hollandaise. Enhance your culinary skills with techniques like liaison and tempering.
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Presentation Transcript
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. Brown roux cooked until it develops a darker color and a nutty aroma and flavor.
Liaison It adds richness and smoothness with minimal thickening. Tempering
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.
Arrowroot Beurre manie 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
5 Mother Sauces Bechamel Veloute Tomato Sauce Espagnole Hollandaise
Bechamel Milk, roux, seasoning Rich, creamy, and smooth Cream Sauce Cheese Mornay Nantua
Veloute White stock or fish stock, and roux Rich, smooth, and lump free. Ivory colored with a deep luster Allemande Supreme
Espagnole Brown stock, brown roux, mirepoix, and tomato puree Full bodied and rich Demi-Glace Jus Lie
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
Hollandaise Smooth, buttery, pale lemon-yellow-colored and very rich Frothy and light Easily separates: too hot, too cold, eggs cooked, too much butter
