Sauce – Recipe, Ingredients




Sauce is a flavour cooked usually thickens liquid used to season other food. It adds to richness, moisture, flavour, colour and brightness also. A sauce is a liquid which has thicken with–
sauce 1a
  1. ROUX

  2. STARCH

  3. BEURRE MANIE

  4. EGG. YOLK

  5. LIAISON

Beurre manie : Equal quantities of flour and butter (uncooked mixture ) used to thicken sauce and soup.
Roux : Equal quantities of flour and butter cooked till sandy texture.
There are three types of roux – white , blond , brown.
Liaison : Mixture of egg yolk , cream , lemon juice ( optional ) , used to thickened soup , sauces.
Importance of ingredients in full preparation:
  1. Enhance and flavour.
  2. Some sauces helps in digest e.g. Mint and apple sauce served with roast pork.
  3. It gives to nutritional value of the food, white sauce added to creaminess to the dry food.
  4. Serve as accompaniment, sometime gives a contrast taste to another good (Real mouth palatability). Example-
  5. Cranberry sauce with roast turkey.
  6. Sometime it gives the name of dish e.g. when the Madeira wine added in brown sauce, the name of the dish is called ‘Sauce Madeira’.
  7. Enhance nutritional value of the food or dish.
  8. Gives and contrast or balance and bland food e.g. Devil sauce served with eggs gives proper.

CLASSIFICATION

Image result for classification of sauce






PREPARATION OF SAUCES AND DERIVATIVES

BECHAMEL/WHITE SAUC E (1 LTR.)

Sl. No.IngredientsQuantity
1Flour90grm.
2Butter90grm.
3Milk1 ltr.
4Onion, clove, bay leafAs per requirement

METHOD

  • Melt the butter in a thick bottom pan.
  • Add flour and mixed it.
  • Cooked for a few minutes over a gentle heat without colouring (white roux).
  • Remove from the heat.
  • Gradually add the warm milk and stair still smooth.
  • Add the onion and clove, bay leaf.
  • Allow the simmer for 30 min.
  • Remove the onion and pass the since in conical strainer.

DERIVATIVE OF WHITE/BECHAMEL SAUCE

Image result for classification of sauce:

SL.
No.
NameIngredientsUse
01Morney50gm cheese+1 egg yolk Mixed well in the boiling sau ce but unstaring. It necessary but do not recoil.Serve with different types of veg. fish preparation.
Exam.- Mixed veg with morney sauc e, veg-at-gratin fish morney.
02Anchovy sauc eAdd 1 tbs anchovy essence + 1 k lit white sau ce.Served with fried fish preparation. Exam.- Fish cut late serve with anchovy sauc e (accompaniment).
03Onion sau ce100gm fine chopped onion cooked without colour (saute) + Mixed with k white sauc e.Serve with roast preparation. Exam.- Roast mutton and egg.
04SoubiseSame as well as onion sauc e but passed through a conical strainer.Served with roast mutton.
05Parsley sauce1 tbs fine chopped fresh parsley + k lit of white sauc e.Serve with pork preparation and boiled fish. Exam.- Fish parsley.
06Mustard sauceDiluted English mustard + white sauc e.Served with grilled herrings.

VELOUTE SAUCE:

The another name of veloute is basic blond sauce. It is one kinds of mother sau ce and prepared from blond (light brown), roux and stock. Veloute gets its name from the types of stock used. Exam.- Fish veloute – fish stock and veloute sau ce. Chicken veloute Chicken stock and brown roux.

VELOUTE SAUCE (1 LTR.)

Sl. No.IngredientsQuantity
1Flour90-100grm.
2Butter90-100grm.
3Stock (chicken, fish, veal)1 ltr.
4Mushroom (as per requirement)25grm.

METHOD

  • Melt the butter in a thin bottom pan,
  • Add the flour and mixed it.
  • Cooked to a sandy texture over gentle heat without colour or little bit of colour (bland roux).
  • Allow to cool.
  • Gradients add the boiling stock, stir until smooth and allow simmering approxe 1 hrs.
  • Pass through a conical strainer.

DERIVATIVE OF VELOUTE SAUCE:

Sl. No.NameIngredientsUse
01Caper SauceVeloute sau ce + melt from moton stock with the addition of 1 tbs of caper.Serve with boiled leg of moton.
02SupremeHalf lit of chicken veloute + 25gm mushroom + 60 ml cream + 1 egg yolk + Few drop of lemon juice.Served with boiled chicken and fish.
03AuroraSupreme sauc e + 1 tbs tomato sauce or puree.Served with boiled chicken or poach egg.
04MushroomSupreme sau ce + 100gm well washed slice saute mushroom, after the strain supreme sauc e and finish with egg yolk and cream.Serve with boiled chicken and sweet bread.
05IvorySupreme sauc e + Meat glide and ivory colour.Serve with boiled chicken.

ESPANOLA SAUCE/ BROWN SAUCE:

Brown sauce is made from brown roux and brown stock or glaze of brown stock. It is one of most widely used basic or mother sauc e and demy-glaze is a derivative of brown stock and is widely used for the preparation of other brown-sauce derivative.

ESPANOLA SAUCE/ BROWN SAUCE (1 LTR.)

Sl. No.IngredientsQuantity
1Flour70grm.
2Butter70grm.
3Tomato Puree30grm.
4Brown Stock1 % ltr.
5Carrot70grm.
6Onion70grm.
7Garlic70grm.
8Ginger20grm.
Flavouring Agent
9Pursley, Bay leaf, Celery (Fine chopped)3grm.

METHOD

Put the butter in thick bottom pan.
  1. Add the flour and cooked to a light brown colour and stair.
  2. Cool and mixed it in the tomato puree.
  3. Gradually mixed the boiling stock and bring in the boil.
  4. Washed, peel and mirepoxing the vegetable.
  5. Lightly brown in a little fat in a frying pan (Roast the vegetable).
  6. Drain of the fat and add to the sau ce.
  7. Simmer gently for 3-4 hrs. And strain.

RECIPE OF DEMY-GLAZE (1 LIT):

Sl. No.IngredientsQuantity
01Brown sauce1 lit
021st class brown sauce1 lit
This is refined sauce and it is made it is made by simmering of 1 lit of brown stock and 1 lit of brown-sauce and reduced by a half, skim of all ingredients and they rise on the surface during the cooking and pass through a strainer, recoil and collect the seasoning.

DERIVATIVE OF BROWN SAUCE:

Sl. No.NameIngredientsUse
01Demy-glaze50% of brown stock + 50% of brown sauce reduced Ya.Use for preparation of other sauces and stocks preparation.
02BordelaiseRed wine + chopped chalets + colary + brown paper + demy- glaze.Served with fried stock and paltry preparation.
03RobertButter + onion + vinegar + demy-glaze + Eng.mustard + caster sugar.Serve with fried chopped pork (pork bauna).
04CharcutiereSame as Robert sauce but adding 25gm. Slice or Julian of gherkins.Grilled pork or grilled pork chop.
05DevilChop salads + paper + white wine + vinegar + demy-glaze.Serve with grilled or fried fish and meat preparation.
06ChasseurButter + chop mushroom + chop salads + white wine + tomato sauce + demy- glaze.Serve with stacks preparation and poultry egg also.
07MadeiraDemy-glaze + Madeira wine.Small item or veal, beef, poultry, game and eggs. (starter course)

TOMATO SAUCE/RED SAUCE:

It is a red kitchen sauce and some piquancy. It is served with lots with the pasta related dish. Ravi-oil or Spaghetti, eggs, fish and meat preparation and it is also used for increasing the colour of preparation.
Tomato /Red Sauce (1 ltr.)
Sl. No.IngredientsQuantity
1Flour10grm.
2Butter100grm.
3Tomato Puree50grm.
4Brown Stock350ml.
5Carrot50grm.
6Onion50grm.
7Garlic/ CloveFew no.
8Bay Leaf1- 2no.
9Celery25grm.
10Spring thyme1 branch
11Small dice cut of bacon10grm.
12Salt and pepperTo taste

METHOD

  1. Melt the butter in a saute pan.
  2. Add the mire proxy veg. and bacon cude and saute.
  3. Mixed in the flour and cooked to a scanty texture and allow to lightly colouring (Blond roux).
  4. Mixed the tomato puree and cold it.
  5. Gradually add the boiling stock and simmer for 1 hour.
  6. Correct the seasoning and cold it.
  7. Pass through a conical strainer.

DERIVATIVE OF TOMATO SAUCE:

SL.NameIngredientsUse
01BarbequeTomato sauce + Tomato Ketchup + vinegar + sugar.Serve with barbeque meal.
02PortugueseTomato sauce + white wine + Tomato concase + garlic.Serve with shell fish and meat preparation.
03ItalianTomato sauce + demy- glaze + chop shallots + herbs + ham + mushroom.Serve with roasted liver and lamp preparation.
04ProvencalTomato sauce + saute slice mushroom + garlic + tomato concase + sugar + fresh chop parsley.Serve with egg fish and various types of Hors D’oeuvre.
05BretonneauTomato sauce + saute chop onion + white wine + strain + butter + fresh parsley chop.Serve with haricots.

HOLLANDAISE /HOT SAUCE:

It is warm, yellow and rich. It contains a high percentage of fat and egg yolk. The name of the technique is called ‘emulsion’ (means mixture of butter, lemon juice and egg yolk). It is served with grilled and baked related fish, veg. and eggs and it is also used as an accompaniment of continental veg.
Hollandaise /Hot Sauce (1ltr.)
Sl. No.IngredientsQuantity
1Egg yolk2 no.
2Butter100grm.
3Crush pepper corn6 no.
4SaltTo taste
5Vinegar/ lemon juice1 tbs.

METHOD

  • Melt butter in a pan and kept aside.
  • Placed curse paper corn and vinegar in a pan and reduced completely.
  • Add 1tbs cold water.
  • Mixed the egg yolk and whisk properly.
  • Placed to a gentle heat and whisk continuously till to a sabayon consistency (thick or sauce like consistency).
  • Then gradually add the melted butter until it is blended and forms a smooth sauce. Then add few drop of lemon juice.
  • Strain through a fine strainer and curette the seasoning.
  • Store at 300-370

DERIVATIVE OF HOLLANDAISE SAUCE:

SL. No.NameIngredientsUse
01BearnaiseHollandaise sauce + chop shallots + chop Tarragona + chervils.Serve with grilled fish or grilled meat. Ex.- Steak preparation.
02MaltaiseHollandaise sauce + grated orange rind (zest) + orange juice.Serve with hot veg. (Asparagus hot).
03NosiestHollandaise sauce + nut brown + cooked butter.Serve with poached salmon.
04ChoronBearnaise sauce + tomato sauce.Grilled or saute meat.
05FoyotBearnaise sauce + Meat glaze.Serve with saute meat.

WHY THE SAUCE IS CURDEN?

The curden Hollandaise is caused by the rapidly adding of butter or become of access heat which will cause the albumin in the egg yolk to harden shortly and separated from the liquid part.

HOW TO RECTIFY IT?:

If the sauce is cur den, placed 1 tbs of boiling water in a clean pan and gradually add in the cur den of sauce. In this method is failure then take a clean pan and placed an egg yolk then add 1 dessert spoon of water and whisk highly over a gentle heat until slightly thicken.

MAYONNAISE / COLD SAUCE:

It is basic called and used as a salad dressing and as a accompaniment. It has a wide variety of use, particularly in horsed oeuvre and salad purpose. It is rich sauce as it is thicken with egg yolk and has a high percentage of fat. Sometime it thickens with gelatin and it used as shiny flavourful coating to decorate cold dish and buffets.

MAYONNAISE /COLD SAUCE (1LTR.)

Sl. No.IngredientsQuantity
1Egg yolk8 no.
2Olive/ Salad oil1ltr.
3French mustard powder% tps.
4Salt, pepperTo taste
5Vinegar25ml.

METHOD

  • Placed vinegar, egg yolk and seasoning in a bowl and whisked properly.
  • Gradually add oil very slowly and whisked continuously.
  • Correct the seasoning and consistency.

NOTE:

Mayonnaise curden for several reason-
  1. If the oil is added to quickly.
  2. If the oil is to cold.
  3. If the sauce is not sufficiently whisk.
The method of recitation of the cur den of Mayonnaise :-
  1. Take a clean bowl and add 1 tbs of boiling water and gradually whisk in the cur den of mayonnaise sauce.
  2. Take another clean bowl with egg yolk, whisk properly, the added the cur den of mayonnaise.

DERIVATIVE OF MAYONNAISE SAUCE:

SL. No.NameIngredientsUse
01Tar tareMayonnaise + grated hard egg yolk + Fine chop onion + Gherkins + Black olive + Parsley chop + chivesServe with deep fried fish.
02CocktailMayonnaise + tomato ketchup + tobacco + lemon juice.Serve with various kinds of shell fish.
03Remo ladeTar tare + anchovy essenceServe with fish dishes.
04GreenMayonnaise + blanch or puree of herbs.Serve with shell fish.
05Thousand
island
Dressing
Mayonnaise + hard boil egg + tomato ketchup + chop gherkins + chop onion + chop parsley + chop pimentos + olives + paprika powder.Serve with cold meat and salad preparation.
06AndalusiaMayonnaise + tomato puree + garnish with capsicum.Serve with cold meat

VARIOUS KINDS OF BUTTER SAUCE:

BEURRE-MAITRE-D-HOTE (PARSLEY BUTTER) [M.D.H]:

Ing: Butter + chop parsley + lemon juice + seasoning.
Use: Serve with grilled meat, fish and fried dish.

ANCHOVY BUTTER:

Ing: Butter + Anchovy essence + Seasoning.
Use: Serve with grilled or fried fish.

SHRIMP BUTTER:

Ing: Butter + fine chopped cooked shrimp + lemon juice.
Use: Serve with shell fish.

BEURRE-NOIR (BLACK BUTTER):

Ing: Black the butter in the gentle heat and get even black colour. Use: Serve with fried fish.

PEUREE NOSIEST (BROWN BUTTER):

Ing: Brown the butter in gentle heat and get even to brown colour. Use: Serve with fried fish.

GARLIC BUTTER:

Ing: Butter + garlic paste with adding of lemon juice.
Use: Serve with grilled stacks.

MISCELLANEOUS:

A. BREAD SAUCE:-

SL No.IngredientsQuantity
01Fresh white bread chums25gm
02Milk375ml.
03Salt paperTo taste
04Onion with clovesFew no.
05Butter10gm
Method:
  • Simmer milk with the onion for 15 minutes.
  • Remove the onion, mix the bread crumes, and simmer for 2-3 minutes.
  • Add the seasoning agent and make a correct consistency.
  • Mixed well when serving.
Use: Serve with roast chicken and game.

B. APPLE SAUCE:

SL No.IngredientsQuantity
01Cooking apple400gm
02Sugar25gm
03Butter25gm
Method
  • Peel and wash the apple.
  • Place with the sugar, butter and water in a saucepan with tight filling lid.
  • Cooking and make a puree.
  • Pass through a strainer.
Use: Serve with roast pork and duck.

CRANBERRY SAUCE:

SL No.IngredientsQuantity
01Cranberry400gm
02Water100ml.
03Sugar50gm
Method
  • Boiled together in a suitable pan until soft.
  • Pass through a strainer.
Use: Serve with roast turkey.

HORSE-RADISH SAUCE:

SL No.IngredientsQuantity
01Grated horse-radish50gm
02Vinegar1tbs
03Salt, pepperTo taste
04Lightly whipped cream
Method
  1. Wash and peel the horse-radish.
  2. Mixed all the ingredients together to make a right consistency. Use
Serve with roast beef.
SL No.IngredientsQuantity
01Mint juice5-6 tbs
02Easter sugar2 dsp.
03Vinegar250 ml.
Method
Mixed the mint juice with sugar.
Place in a china bowl and add the vinegar.
Use: Serve with roast lamp and mutton.

CURRY SAUCE:

SL No.IngredientsQuantity
01Stock375ml.
02Chopped onion50gm.
03Oil/butter10ml./gm.
04Garlic1 no.
05Flour10gm.
06Curry powder5gm.
07Tomato puree5gm.
08Chopped apple25gm.
09Grated ginger10gm.
10Coconut10gm.
11SaltTo Taste
Method
  • Gently cook the onion and garlic in a fat small saute pan without colouring. Mixed the flour and the curry powder.
  • Cook for few minutes and make a scanty texture.
  • Mixed the tomato puree, Stair and cool it.
  • Gradually add the boiling stock.
  • Add the remaining ingredients.
  • Simmer for 30 minutes.
  • Skim and correct the seasoning.
Use: Serve with prawn, shrimp, egg and vegetable.

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