LESSON 3

COLD SAUCES AND COLD SOUPS

Objectives:
a. Understand and identify cold emulsion sauces
b. Recognize basic vinaigrette preparation
c. Prepare and repair mayonnaise sauces
d. Identify dairy-based sauces, salsas, coulis and purées and miscellaneous sauces
e. Explain the preparation of coating sauces including the use of gelatin
f. Describe a variety of cold soups such as vegetable and fruit soups, cream-style soups
and clear cold soups
Introduction
Cold sauces include a wide variety of preparations from basic oil-and-vinegar combinations to
relishes, salsas, and pestos. Vinaigrette and mayonnaise styles of dressings fill a major role in
this category because of their versatility and endless variations. Other preparations in this
class of sauces include compotes, chutneys, and dips.
 In the kitchen, the chef’s sauce repertoire includes:
o Cold emulsion sauces
 vinaigrettes and mayonnaise
o Dairy-based sauces
o Salsas
o Coulis and purées
o Coating sauces
o Miscellaneous cold sauces such as horseradish and mignonette

A colloid is a mixture of two ingredients known as a dispersed and a continuous phase. The
continuous phase is usually the larger quantity that will surround the molecules of the
dispersed phase. Typical emulsions of oil and vinegar are also referred to as hydrocolloids
because both phases are liquid. In a mayonnaise or hollandaise sauce, emulsions occur
because the oil is broken up into billions of small particles that are dispersed in liquids thus
creating a viscous mixture that holds together in a uniform mix.
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:
o Dispersed phase: an oil that is broken into very small droplets
o Continuous phase: oil droplets are suspended in the vinegar

Temporary Emulsions
 Form quickly
 Require mechanical action of whipping, shaking or stirring
 Example: vinaigrettes
Emulsifiers
Foods containing lecithin, including egg yolks, plant proteins, starches, and gums, have water
and fat-soluble molecules that cling to both phases of a colloid. Mustard, garlic, tomato paste,
and egg yolks are examples of emulsifiers. These ingredients help create stable vinaigrette
and mayonnaise-based sauces.

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

TYPES OF EMULSIONS
 Temporary Emulsion – Vinaigrette dressings based on oil and vinegar tend to separate
easily and are therefore called temporary emulsions. With the use of emulsifiers and
high-speed blenders, these sauces are made more stable but are still susceptible to
separating.
 Stable Emulsion – Mayonnaise is considered a stable emulsion because when made and
stored properly it holds together without separating.
 Water-in-Oil Emulsion – A vinaigrette is an example of a water-in-oil emulsion because
the water, or in this case vinegar droplets, are in a "dispersed phase” and the fat or oil
is in a "continuous phase."
 Oil-in-Water Emulsions –A mayonnaise is an example of an oil-in-water emulsion
because microscopic droplets of oil become suspended in microscopic droplets of water
(lemon juice or vinegar). The fat or oil is in the dispersed phase and the water is in a
continuous phase held together by emulsifiers in the egg yolks.

EMULSION COMPONENTS

Oil - Neutral flavored vegetable oils are used extensively in vinaigrette and
mayonnaise sauces. Stronger flavored oils like extra virgin olive oil or sesame oil
are also used but are usually tempered with neutral oil. Animal fats including
rendered bacon or duck fat are used too.

Because of its chemical makeup, unrefined extra virgin olive oil when used at full
strength can cause egg yolk emulsions to break. Therefore the oil should always
be diluted with a higher ratio of neutral-flavored oil (3-4 parts neutral to one part
extra virgin olive oil). Rancidity in oil not only has a strong unpleasant taste but
also causes mayonnaise emulsions to break too.

Liquid - Vinegar, Lemon Juice, Water - Liquids are added to emulsions in

various forms to provide moisture, piquancy, and a counterpoint to the oil.
Vinegar, lemon, and water are commonly used in mayonnaise sauces. Vinegar is
frequently used in vinaigrettes but other types of liquids including citrus,
pineapple, guava, passion fruit, or mango juice may also be substituted.

Salt - Salt is used for seasoning but is also important in mayonnaise preparation
because it aids in breaking down the yolks making them thicker and better able
to absorb oil.

Sweeteners - Sugar, honey, and other sweeteners provide balance to the

tartness of vinegar and citrus juice.

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Emulsifiers

 Egg Yolks

Egg yolks contain lecithin a molecule that possesses both fat-friendly and water-
friendly elements which cling to oils and moisture and help to stabilize emulsions.

 Lecithin

Lecithin is found in soybeans, poultry and fish eggs, milk, and plants including,
rapeseed (canola), cottonseed, and sunflower seeds. It is used in molecular
cooking as a thickening agent in granulated or liquid form.

 Mustard

Commonly used in both vinaigrette and mayonnaise-based sauces, mustard has

proteins and carbohydrates that are particularly helpful in dispersing oil into
liquids.

 Other Emulsifiers

Some sauces will use vegetable purees, gelatin, or dairy products

 Seasonings

Herbs and spices provide endless flavor combinations. Peppercorns and chili
peppers provide warmth to sauces. Herbs add color and pungency. Spice
combinations like achiote and curry powder create color and flavor complexity.

Emulsified Vinaigrettes
A cold emulsion of oil and vinegar with other flavorings and seasonings used extensively in
salad preparation. Vinaigrettes can also be used as marinades for meats, fish, or poultry and
can be served hot or cold.
 Ratio of oil and vinegar same (3 to 1)
 Step for making an emulsified vinaigrette:
o Combine the vinegar and all seasoning ingredients. Add the emulsifier.
o Add the oil gradually, whisking constantly, a little at a time until an emulsion if
formed then whisk oil in at a steady stream.
o Add any garnishes and check for seasoning.

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.
Mayonnaise
A stable emulsion of egg yolks and oil with additional emulsifiers and seasonings.
Commercially prepared mayonnaise, by law in the United States, must contain at least 65% oil
and use only eggs as emulsifiers. Reduced-fat and fat-free mayonnaises are salad dressings
and are not considered real mayonnaise. These products usually contain modified food starch,

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cellulose gel, and other thickeners or emulsifiers. Commercially formulated mayonnaise will
last up to six months under refrigeration.
 Preparation:
1. Select and prepare ingredients: 6 to 8 ounces oil for each egg yolk. (usually
pasteurized yolks)
2. Blend the yolks with a bit of water. You may want to add an acid or mustard at this
point.
3. 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.
4. Adjust the thickness and flavor of the sauce.
5. Add any additional flavoring or garnish ingredients.

When Mayonnaise Breaks

 Reasons:
o Oil added too rapidly
o Sauce was allowed to become too thick
o Sauce became too cold as it was being prepared
o Sauce became too warm as it was being prepared

Fixing a Broken Mayonnaise

1. Beat a pasteurized egg yolk until foamy.
2. Gradually incorporate the broken mayonnaise, whisking constantly. The mayonnaise
should combine into a homogenous sauce. Taste and season before serving.

Dairy-Based Sauces
 Used as salad dressing or dips
 Made from soft cheeses or cultured milks

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  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.
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
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
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 cream and/or sour cream
with an appropriate amount of gelatin to produce a coating consistency
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
Ratios for Aspic

Preparing Gelatin
1. Weigh the gelatin carefully

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 2. Add the gelatin to a cool liquid
3. Bloom the gelatin
4. Melt the gelatin enough to dissolve the granules
5. Test the gelatin strength
Miscellaneous Sauces
 Include:
o Cumberland
o Mint
o Cocktail
o Oxford
o Horseradish
o Dipping sauces (for satay or tempura)

Cold Soups
 Served as:
o First course
o Appetizer
o Hors d’oeuvre
o Dessert
 Taste it at the correct service temperature.
Cold Soups
 Fruit and Vegetable Soups: made by chopping or pureeing fruits and vegetable
finely enough to form a soup like 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

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