FIVE-BASIC “MOTHER SAUCES” AND OTHER SAUCE PROCEDURES

Sauce Recipes & Procedures

Sauce Recipes & Procedures White Red Brown Velouté Buérre Specialty Sauce Sauce Sauce Sauce Sauces Sauces

Mother Sauces (main sauces) and their

Offspring Sauces (small sauces, derivatives) Knowing these 6 basic sauce techniques will help you form hundred of meal combinations by simply changing the sauce. Having the knowledge to create dozens of different sauces from a few simple sauce recipes, is a major building block which strengthens your foundation of understanding International Culinary Arts. Mother Sauces (main sauces) and their derivatives (small sauces)

White Sauce - Béchamel (Milk Based) – Basic definition is milk thickened with flour. I prefer to finish my béchamel with cream to give it a richercreamier consistency. Béchamel is a classical French sauce, milk is scalded on the stove top with a bit of onion, bay leaf & clove; let those flavors simmer and marry together, then thicken to desired consistency with flour & butter (blonde roux). Hold at hot temperatures but don’t let it boil a second time, or it may curdle; and remember, as with all milk products and hot foods, be extra careful its temperature doesn’t drop in to the “Danger Zone” below 140 F.

BÉCHAMEL

Yield: 1 gal.

8 oz. Butter 8 oz. Flour .

In a heavy sauce pot, heat the butter over low heat. Add the flour and make a white roux. Cool

In a separate saucepan, warm the milk slowly to scalding temperatures, DO NOT BOIL till you add flour or risk curdling/breaking… Poke the clove through the bay leaf to the onion; bring to scalding then let sit while onion and flavors marry.

1 gal. Milk 1 Onion small whole, peeled 1 Clove 1 Bay leaf

After the onion is soft, remove and discard. Over a medium heat, whisk-in the scalded milk and bring sauce to a boil, beating constantly till you’ve reach the desired thickness. Adjust seasonings lightly with these spices:

Salt White pepper Nutmeg Strain the sauce through a china cap, swirl-in a little butter

Derivatives & Small Sauces to be made from a White Sauce:

Light Béchamel: Use 12 oz. roux Heavy Béchamel: Use 1 ½ lb roux

Garlic Cream Sauce – In a saucepot, sauté in olive oil minced shallots, with a good amount of chopped garlic. When golden brown, but do not burn, it should have a roasted garlic flavor. Add Vermouth or dry white wine & 8 oz. heavy cream, let reduce for several minutes, whisk-in a very-thickconsistency béchamel. Salt & White Pepper to taste. Strain.

Mornay Sauce – (often used to gratineé; finish with a liaison of egg yolks & cream) –This may be the most popular sauce in all “Kids Menus” across the country. It is the base for ‘Macaroni & cheese’. Make a medium consistency hot béchamel; stir in medium-sharp, shredded, cheddar cheese (the cheese will also help thicken the sauce), often I like to add a blend of cheeses & white wine, and always season with Salt & White Pepper.(Black Pepper looks bad in a white sauce, kind of like dirt speckles on a white canvas). Thin-out with water if necessary.

Mustard Sauce – Often mixed with Mornay, I prefer a whole-grain brown mustard, or a Dijon is nice too. o Creole Mustard Sauce – To a

Mornay-Dijon add Honey, Brown

Sugar, Louisiana-style hot sauce,

Garlic and Onion Powder. Thin-out with water if necessary.

• Soubise – Diced, sweated sweet onions, white wine, & cream o Dillio Créme – (Nice on Fish)

Caramelized Sweet onions, fresh chopped Dill, dry white wine, Sugar,

Lime juice, Cream, Sour Cream,

Butter

Red Sauce (Tomato Based)

Marinara – Most every Chef has his own version of a Marinara style sauce. I guess, I may not be much different. My version is comprised of a recipe from a Chef I worked with, an Old-school Italian from New York. Chef Caravaggio taught me well, yet I do deviate from his classic Marinara recipe a bit, depending on the season and ingredients available. The best Marinara cooks on the stove top, at a low temperature for a several hours. As always, I like imported plum tomatoes (San Marzano-brand)

MARINARA SAUCE

Yield: 1 Gal.

4 oz. Olive oil 8 oz. Carrots, medium dice 8 oz. onion, medium dice ¼ cup Tomato Paste 3 Cloves Garlic, chopped ¼ cup Basil Fresh Chopped

In a heavy bottom soup pot heat oil and cook onion with carrot, when soft add tomato paste and caramelize for a minute, add chopped basil and garlic. After a few minutes add the red wine, imported tomatoes and other seasoning, simmer on low for about 1 ½ hours. Adjust seasoning with a little sugar, salt, pepper and drizzle in extra virgin olive oil.

1 bottle Red Wine 2 qt. Canned - San Marzano Imported Tomatoes Whole Plum Tomatoes (hand-crushed) 1 qt. Diced Plum Tomatoes 1 qt. Plum Tomato Puree 1 Tbl. Dry Oregano, crushed ¼ tsp. Dry Thyme, crushed A pinch of sugar A pinch of Salt A pinch of Pepper Extra Virgin Olive oil

Derivatives & Small Sauces to be made from a Red Sauce:

Pomodoro – For this sauce, the flavor comes from using only the freshest, sweetest tomatoes, garlic, basil and quality Olive Oil. I prefer whole, vine ripened, fresh-canned, Plum Tomatoes imported from Italy; the same goes for the Extra Virgin Olive Oil. Bolognese – Ground Beef, Veal, and Italian Sausage, with Garlic, Peppers, Onions, Oregano, Basil and Roma Tomatoes added to Marinara and simmered together. Depending on the pasta or Entrée, a Bolognese is nice FINISHED with either Butter or Ricotta Cheese. Creole – Diced Bell Peppers, Onion, Celery, Red pepper flakes, Tabasco, Bay leaf, Gumbo file’, and a splash of Demiglaze.

Brown Sauce – Espagnole & Demiglaze (Beef Based) –This is a robust and complicated sauce; the flavors are built and developed over a period of hours on simmering heat. The deep brown color of the stock comes from braising of the beef bones, caramelizing the tomato paste, and roasting the vegetables (mirepoix). The true quality of the sauce you make will lie within the quality of the stock you use to start with. So, the best quality ingredients must be used. Over time flavors will develop, as aromatics such as herbs and spices enrich the already infused essence of meat and vegetables.

Use the Brown Stock recipe, to prepare the Brown sauce and its derivatives.

BROWN SAUCE

Yield: 1 gal.

Mirepoix:

1 lb. Onions, medium dice 8 oz. Carrots, medium dice 8 oz. Celery, medium dice 8 oz. Butter

In a heavy bottom soup pot, sauté the mirepoix in butter; when well cooked and browned add the flour and brown further, NOT burn. Gradually stir in the next ingredients:

6 qt. Brown Stock 8 oz. Tomato Puree Herb Sachet: 1 Bay leaf ¼ tsp thyme 6 parsley stems

1 tsp. Black Peppercorns

Bring to a boil, then let simmer for about 2 hours, until reduced to about 1 gallon, skin the top from debris as often as necessary. Strain through a china cap lined with cheesecloth. Quickly cool to about 70 degrees F. and keep refrigerated.

Derivatives & Small Sauces to be made from a Brown Sauce:

Demiglaze – Put in a stock pot equal amounts of a medium-thick consistency Brown sauce and a rich beef broth; then bring mixture to a boil, add an herb sachet, and continue to boil the liquid till it’s been reduced by half the original amount; hence the name demi (half)-glaze. In tight-ontime circumstances, it can be useful to add a little corn starch slurry (whitewash) to help bring it to the desired consistency without major reduction time.

Marsala Sauce – Mushrooms, garlic, shallots, thyme, Brown Sauce and Marsala wine Green peppercorn Cognac Demi –Caramelized Shallots and Dijon mustard, cream, fresh green peppercorns, cognac and Demiglaze Stroganoff – Onion, dill, bay leaf, Hungarian paprika, & Brown sauce finished with sour cream Marchand de Vin (Wine Merchant) –Demiglaze with shallots and red wine, sometimes I like to add rosemary or other herbs before the reduction process, depending on the entrée the sauce is complementing. Tomato product can be essential to developing that rich flavor accustomed with this sauce. Strain. o Reduction Sauces – Add the one of the following Gastrics or reductions to a Marchand de Vin ▪ Balsamic reductions ▪ Port wine reductions ▪ Infused Cream reductions

Velouté Sauce – (Chicken, Veal or Fish Based) There are three traditional Velouté Sauces: Veal, Chicken, or Fish. It is a very basic sauce and is used as a base to build many derivatives and variations. A Velouté is often finished or reduced with heavy cream and is then called Sauce Supreme.

VELOUTÉ SAUCE

Yield: 1 gal. Roux: 8 oz. Clarified butter 8 oz. Flour 5 qt. Enriched White Broth (Strengthened White Stock with bones and mirepoix)

In a heavy bottom soup pot, add the butter on low heat, add the flour and make a blond roux. Slowly add the warmed broth to the roux and whisk constantly to have an even cooked sauce with no lumps. No need to season this basic sauce since it will be used as a base for seasoned derivatives and variations.

Derivatives & Small Sauces to be made from Velouté Sauce:

Sauce Supréme – In a sauce pan, warm the Chicken Velouté, and finish with heavy cream, a little lemon juice and finally swirl in butter, season with salt & pepper.

Allémande Sauce – Traditionally only made with veal stock, in the U.S. we tend to made it with chicken stock… Incorporate warm Velouté with a liaison of egg yolk and cream, finish with a little lemon juice, salt and white pepper. White Wine Sauce Reduce the wine by half in a saucepan, add a lemony Allemande. Depending on the sauce’s use infuse with predominately-flavored ingredients. Strain if necessary.

Hungarian Paprika Sauce – In a saucepan melt butter, sauté diced onion and brown slightly, add chopped garlic and Hungarian Paprika cook till very aromatic, add some more heavy cream and White Wine Sauce, reduce to desired consistency. Strain. Great base to use for Chicken Paprikish

Foréstiere l’estregon – Mushrooms, dry white wine or

Vermouth, tarragon, cream &

Chicken Velouté

Shrimp Velouté – To White Wine Sauce, add Shrimp Compound Butter, finish with a pinch of cayenne pepper, a squeeze of lemon juice and diced cooked shrimp. This has almost a Bisque consistency, also finish with diced Tomato Concassé and a splash of Brandy or Sherry Wine.

Beurre Sauce – (Butter-Based)

Hollandaise and Béarnaise Sauces tend to be the major sauces that come to mind, when I think of Butter Based Sauces (Buérre Sauce). A very simple process, take the warm clarified butter and slowly drizzled it into egg yolks, and whisk them over simmering water till thick and basically cooked (to sabayon stage). Add a squeeze of fresh Lemon Juice and a pinch of salt, white pepper and cayenne pepper; this will help the emulsification and chemical-cooking-processes.

To make Béarnaise, simply whisk into to Hollandaise, a strained reduction of white wine, fresh tarragon leaves & stems, a couple green peppercorns and a little lemon zest with juice.

HOLLANDAISE SAUCE Yield: 1 Quart

2 ½ lb butter 12 egg yolks 2 oz. cold water 3 oz. lemon juice Pinch of salt Pinch of white pepper Pinch of cayenne pepper

Clarify the butter and discard all the dregs and debris, you have a clear yellow, pure butter fat. You should have about two pounds, keep warm. In a stainless-steel bowl, add egg yolks, cold water and lemon juice. Hold bowl over simmering water (hot bain marie). Have a towel close by the stove, so you can take the bowl off and on the hot water as you whisk and thicken. This will help control the temperature so not to over-cook the eggs. (Scrambled eggs…)

When at the proper consistency, remove from heat and season with more lemon to taste, salt & white pepper, if necessary thin with a little warm water. Keep warm in a warm bain maire. DO NOT over heat, hold too-long, or re-heat… A very delicate sauce, so it is wise to make it quickly and serve it immediately as fresh as possible. Often in the restaurant industry, this delicate holding process is not a luxury of having, so one may add a bit of white roux to the butter cooking process, incorporate the egg yolk with cream, and add to the roux as a liaison, season and whisk in diced cold butter to finish. Keep warm.

Derivatives & Small Sauces to be made from Butter-based Sauce:

Beurre Blanc – This style of sauce is unique & very French. The base of its flavor comes from the sauté of shallot & garlic, with the reduction of white wine. Reduce this mixture with a little cream till it has reduced less than 2/3 its original volume; then take it off the heat and whisk in the butter, and I mean lots and lots of butter. This is a high calorie sauce, it’s very rich in flavor, and should not be consumed in large amounts. Beurre Rouge – Same process as Beurre Blanc but made with red wine and red onions, shallots and garlic. Very nice finished with Marinated Artichoke Hearts.

Beurre Noisette – This is the process of cooking butter till it is deep brown in color NOT burned but very toasty, skimmed, clarified, and strained. Has a very nutty flavor. It is fine to be used with Sole Fish or something delicate. I like to infuse seasoned vinegar reductions like Rice Wine Vinegar and lime juice, with a small-splash of Soy Sauce.

Specialty Sauces – Purées, Coulis, & Gravies

Cream Purees – Very Savory sauce selection for chicken, beef, veal, pork, or even marinated Wild Game… Often just made of broth, wine, vegetables, herbs cream, and roasted meats, reduced to the proper consistency, pureed and strained though a Chinoise (Strainer)

Roasted Red Pepper Coulis

& Poached Yellow Pepper Coulis – This type of sauce is usually comprised as a puree of itself; perhaps, with the addition of wine, herbs, seasoning, & olive oil. Meat-

Pan-Gravy – (Beef, Poultry, Pork, or

Sausage) Make the gravy in the pan the meat was roasted in. pour off all but about a few tablespoons of the fat. So there is an equal ratio of fat to flour. Add about 2 tablespoons of flour to the flour or so…, and mix so not to have clumps, here you are making the roux, which will thicken the gravy. Put pan on the stovetop and begin to heat, constantly stirring and scraping the cooked meat and roasted vegetable matter with a wooden spoon. When it starts to simmer and cook, use a hand whisk, slowly

Stir in 1 cup of water, or stock, or milk/cream (for country-style gravy). Bring the mixture to a strong simmer, constantly stirring and scraping the bottom of the pan to develop the best, richest flavored gravy you can. Depending on the gravy, and the ingredients you use, you may need to add a step of straining the liquids through a chinoise, or small-mesh strainer. This straining step may be necessary to filter out chunks of roasted matter or lumps of flour, if you’re not too careful. I often prefer straining the boiled pan roasting liquids before the thickening process begins. To increase the yield of the recipe, simply adjust the liquid and roux amounts to appropriate proportions and consistency.