Sauces
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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.

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Sauces


Thickening Agents

  • Roux

  • Cornstarch

  • Arrowroot

  • BeurreManie

  • 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.


Roux


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

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


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…


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