Chapter 2

1. Chapter 2 Cold Sauces and Cold Soups

2. Chapter Objectives • Understand and identify cold emulsion sauces • Recognize basic vinaigrette preparation • Prepare and repair mayonnaise sauces • Identify dairy-based sauces, salsas, coulis and purées and miscellaneous sauces • Explain the preparation of coating sauces including the use of gelatin • Describe a variety of cold soups such as vegetable and fruit soups, cream-style soups and clear cold soups

3. Cold Sauces • In the kitchen, the chef’s sauce repertoire includes: • Cold emulsion sauces • vinaigrettes and mayonnaise • Dairy-based sauces • Salsas • Coulis and purées • Coating sauces • Miscellaneous cold sauces such as horseradish and mignonette

4. Cold Emulsion Sauces • An emulsion is made by combining two ingredients that would not otherwise blend into a homogeneous mixture. • An emulsion has two phases: • Dispersed phase: an oil that is broken into very small droplets • Continuous phase: oil droplets are suspended in the vinegar

5. Temporary Emulsions • Form quickly • Require mechanical action of whipping, shaking or stirring • Example: vinaigrettes

6. Emulsifiers • Needed to keep the oil in suspension and make the emulsion stable • Examples of emulsifiers: • Egg yolks • Mustard • Glace de viande • Starches • Cornstarch and arrowroot

7. Basic Vinaigrettes • Basic ratio: 3 parts oil to 1 part acid • Temporary emulsion made by the measured ingredients until they form a homogenous sauce • Remains an emulsion for a short time and separates back into oil and vinegar • Best way to check for flavor and balance: dip a piece of lettuce into it, shake off the excess, and evaluate the taste of the sauce on the lettuce

8. Emulsified Vinaigrettes • Ratio of oil and vinegar same (3 to 1) • Step for making an emulsified vinaigrette: • Combine the vinegar and all seasoning ingredients. Add the emulsifier. • Add the oil gradually, whisking constantly, a little at a time until an emulsion if formed then whisk oil in at a steady stream. • Add any garnishes and check for seasoning.

9. Reduced-Fat Vinaigrettes • Replace up to two-thirds of oil with a lightly thickened stock or juice. • Purees of fruits and vegetables can also be used in place of part of the vinaigrette’s oil. • Same steps for combining and readjusting seasoning used as for other vinaigrettes.

10. Mayonnaise • Preparation: • Select and prepare ingredients: 6 to 8 ounces oil for each egg yolk. (usually pasteurized yolks) • Blend the yolks with a bit of water. You may want to add an acid or mustard at this point. • Add the oil a little at a time, whisking in the oil completely. Once one-fourth to one-third of the oil has been blended in correctly, you may start to increase the amount you add. • Adjust the thickness and flavor of the sauce. • Add any additional flavoring or garnish ingredients.

11. When Mayonnaise Breaks • Reasons: • Oil added too rapidly • Sauce was allowed to become too thick • Sauce became too cold as it was being prepared • Sauce became too warm as it was being prepared

12. Fixing a Broken Mayonnaise • Beat a pasteurized egg yolk until foamy. • Gradually incorporate the broken mayonnaise, whisking constantly. The mayonnaise should combine into a homogenous sauce. Taste and season before serving.

13. Dairy-Based Sauces • Used as salad dressing or dips • Made from soft cheeses or cultured milks • Generally white or ivory • Can be prepared in a range of textures from stiff to pourable • Typical additions include cheeses, fresh lemon, black pepper, and minced or chopped herbs, vegetables, capers, pickles or olives.

14. Salsas • Typically made from uncooked fruits or vegetables • Often include an acid • Spices, chilies and herbs sometimes added • Chutneys, relishes and compotes have a similar preparation method

15. Coulis and Purées • Coulis are made by puréeing raw or cooked fruits or vegetables to a sauce-like consistency. • The terms coulis and purée can be used interchangeably. • Textures range from very light and smooth to coarse • May be served “as is” or adjusted with additional ingredients

16. Coating Sauces: Chaud-Froid • Term “chaud-froid” means “hot and cold” • Chaud-froids are made by adding gelatin to a warm sauce like demi-glace, béchamel, or velouté • It is warmed over a hot water bath and then cooled over an ice water bath as the gelatin thickens and the sauce clings to the sides of the bowl • A quickly prepared substitute is made by thickening heavy creamand/or sour cream with an appropriate amount of gelatin to produce a coating consistency

17. Coating Sauces: Aspic Gelée • Clear coating sauce • Made by clarifying stocks, juices or essences and adding enough gelatin to achieve desired strength • After making the aspic gelée, temper it over an ice water bath until it thickens • It can now be used for coating • Types of gelatin: granulated or powdered gelatin, gelatin sheets and instant gelatin

18. Ratios for Aspic

19. Preparing Gelatin • Weigh the gelatin carefully • Add the gelatin to a cool liquid • Bloom the gelatin • Melt the gelatin enough to dissolve the granules • Test the gelatin strength

20. Miscellaneous Sauces • Include: • Cumberland • Mint • Cocktail • Oxford • Horseradish • Dipping sauces (for satay or tempura)

21. Cold Soups • Served as: • First course • Appetizer • Hors d’oeuvre • Dessert • Taste it at the correct service temperature.

22. Cold Soups • Fruit and Vegetable Soups: made by chopping or pureeing fruits and vegetable finely enough to form a souplike consistency • Cream Soups: made from a thickened base such as béchamel, velouté or a potato purée • Clear Soups: made by clarifying and fortifying a rich broth that can be thickened with gelatin