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Sauces & Gravies: Food Service
Sauces & Gravies: Food Service
Sauces & Gravies: Food Service
Food Service
Sauces & Gravies
A sauce or gravy is a rich flavored, thickened liquid used to
complement another food item. Sauces and gravies enhance the
flavor, moistness, and appearance of meats, vegetables, fish, poultry,
and desserts. The main difference between sauces and gravies is the
flavor. A sauce does not always possess the same flavor as the food
item it accompanies. Gravies possess the flavor of the meat with
which they are served. The base of a gravy is the meat drippings
acquired while roasting the meat.
The sauce or gravy selected should flow over the food item
and provide a thin coating that enhances the food item rather than a
heavy mass that disguises the food item. In addition, the sauce or
gravy should not overpower the flavor of the food item with which it is
served.
The use of sauces has declined slightly because of the time and
cost involved in preparation. However, sauces offer variety in a menu
and contribute to the reputation of the food service establishment.
Sauces
Sauces are usually classified as warm sauces, cold sauces,
and dessert or sweet sauces. Warm sauces consist of
leading sauces and small sauces. Small sauces are
variations of the leading sauces. Cold sauces are served
cold with both hot and cold foods. Dessert or Sweet
sauces contain a high percentage of sugar and are usually
served with dessert items. Butter sauces, although used
frequently in commercial kitchens, are not considered a
major sauce category because they are easy to prepare.
Some sauces cannot be placed in a specific category.
Sauces such as mint sauce and oriental sweet and sour
sauce are listed as miscellaneous in the recipes.
Warm Sauces
Liaison A blend of egg yolks and cream is added at the end of the cooking period to increase the
flavor and richness of the sauce.
Holding & Serving Sauces
When holding a sauce for service, dot the sauce with pieces of
butter or margarine to prevent a crust from forming If a crust forms, it
will cause lumps when the sauce is stirred and the crust is broken.
After the sauce is finished and placed in a bain-marie or steam table
pan, spot pieces of butter or margarine on the surface of the hot
sauce. As the butter or margarine melts, spread it over the surface
using the bottom of a ladle.
When serving a sauce, use a 2 oz. or 4 oz. ladle. The serving
amount may vary depending on the need. The sauce is served with
the food item for maximum eye appeal. If the item has an attractive
appearance, such as a sautéed or fried item, place it on top of the
sauce. If the item is not attractive, such as boiled beef or braised
stuffed cabbage, place the sauce over the item.
Gravies
Gravies are sauces that have the same flavor as the meat they
accompany when served. Gravies are usually prepared from the
drippings and juices of roasting meats. The flavor and volume of the
drippings and juices can be increase by supplementing with a brown
sauce. The brown sauce is prepared by browning and boiling bones of
the animal that is being roasted.
Adding brown sauce is necessary in order to prepare enough
gravy for the amount of meat to be served. Meat drippings and juices
will evaporate during the roasting period. Brown sauce also enhances
gravies of meats such as pork and veal, which have a very delicate
flavor.
The best thickening agent to use in gravy preparation is roux.
Salt and pepper are the main seasoning ingredients because they
enhance natural flavors. Some gravies may be improved using spices
and herbs, but only in moderation. A hint of clove improves pork
flavor, and the herb marjoram enhances lamb gravy.