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Transcript of Sauces
A flavored, thickened liquid formed by adding seasonings, flavorings, and a thickening agent to a stock.
Liquid Ingredients: Serves as the base of the sauce. Stock, milk, butter, e.g.
Seasonings and Flavorings: Add the finishing touches to sauces. Salt, pepper, mustard, herbs and spices, e.g.
Thickening Agents: Usually a form of starch: flour, cornstarch, arrowroot, bread crumbs, vegetable purees.
1. Heat fat in heavy saucepan.
2. Add the flour and stir until paste forms.
3. Cook over medium heat until consistency of wet sand.
4. Stir constantly to keep the roux from burning.
5. Method A: Whisk cold stock into hot roux.
6. Method B: Dissolve cold roux in hot liquid.
Do not use aluminum cookware.
Do not cook with very high or low temperatures.
Use 1 lb roux per gallon of sauce.
Roux can be made ahead of time and used as needed.
Sauce Espagnole: Thickened brown stock with a tomato product added.
Tomato Sauce: Tomato product with flavorings and stock or another liquid added.
Bechamel Sauce: Milk and roux.
Veloute: White stock and roux.
Hollandaise Sauce: An emulsification of egg yolks and butter.