Other Sauces and Roux Preparation Ashley mccall

Other Sauces

  • From the 5 basic mother sauces, we get hundreds of different compound sauces
  • Not all sauces come from mother sauces
  • Some sauces are made from a purée of vegetables or fruits
  • Others are made from meat juices or butter
Types of mother sauces.

SaLsa

  • Can include a combination of raw vegetables or fruits, spices, onions and chiles
  • Salsa is not only used for dipping chips or vegetables
  • Salsa can be used as sauces for potatoes, poultry, meat or fish entrees

Relishes

  • Often made with fruits or vegetables
  • Used as a condiment or sauce for meat, poultry and fish
  • Can be cooked or pickled
  • Pickled: preserved in a seasoned solution of vinegar or brine
  • Can be sweet, savory or spicy
  • Can be smooth or chunky

Gravy

  • Made from meat or poultry juices, a liquid such as milk, cream or broth and a thickening agent such as roux
  • Pan gravy: deglazed pan drippings of roasted meat or poultry
  • Pan gravy is served with the meat
  • Gravy is also served with a side dish such as mashed potatoes

Compound Butters

  • Made by adding seasonings to softened butter
  • Herb butter is often served with bread
  • Compound butter is sometimes placed on top of a piece of fish or meat

Independent Sauces

  • Applesauce, cocktail sauce, sweet and sour sauce and barbecue sauce
  • Can be served hot or cold

Roux Preparation

  • Many sauces are formed from a stock and roux
  • Roux: thickening agent
  • Equal parts of fat and flour by weight form a paste when they are cooked together
  • Can be white, blond or brown, depending on how long it is cooked
Different shades that roux can be.

Clarified Butter(drawn butter)

  • Clarified butter: purified butterfat
  • Butter is melted with water and milk solids removed
  • Preferred in making roux because water in unclarified butter changes the consistency

Margarine

  • Often used because of low cost
  • Doesn't generally make as good of a sauce as butter

Animal Fats

  • Lard, butter and the fats that come directly from an animal
  • Used to flavor sauces

Vegetable oil

  • Include specific oils that come from plants and blends of different vegetable oils, including corn, safflower and soybean
  • These don't add flavor to sauces so it's not recommended

Shortening

  • White solid fat
  • No flavor and high melting point=better for baking and frying than making sauces
  • Starch content is important in the thickening power of flour
  • Bread flour is used to thicken sauces in commercial kitchens
  • If you use a different type of flour, be sure to adjust the ratio of roux to liquid

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