UNIT 7: STOCK, SAUCE,

AND SOUP PREPARATION

Lesson 3: Preparing and evaluating Sauces

Learning objectives:

1. Explain the functions of sauces in culinary arts.

2. Familiarize with the mother sauces and the procedures
in preparing each.
3. State the ingredients in preparing sauces.
4. Apply the techniques in finishing the sauce before
serving.
SAUCES

Are flavorful liquids that are used to enhance the

taste and appearance of food. They are usually
thickened. Sauces can be added to main dishes,
vegetables, fruits, and even desserts. Some are
cooked and some are uncooked.
FUNCTIONS OF SAUCES

1. Enhance and/or add flavors to dishes.

2. Add visual interest.
3. Adjust moisture or moistens dry foods.
4. Enhance the nutritional value of dishes
5. Adjust food texture.
ESSENTIAL FEATURES OF SAUCES

1. The flavor and pungency of the sauce should complement

the dish to which it will be used.
2. The color is another important features. Typically, the white
sauce complements the white meat while the brown sauce
complements the red meat.
3. The consistency of the sauce should neither be too thick nor
watery. This will greatly affect the texture of the dish for
which it is used. The sauce should be transparent or
translucent so that it will not hide the attractiveness of the
cooked dish.
FIVE MOTHER SAUCES
1. Bechamel Sauce- it is made by thickening milk with white roux.
2. Veloute sauce is a stock-based white sauce. It can be made from
chicken, veal, or fish stock. Each of the veloute forms the basis of its
own respective secondary mother sauce.

a. Supreme sauce is chicken veloute fortified with cream.

b. Allemande sauce is veal veloute thickened with liaison off egg

yolks and cream.

c. white wine sauce is fish veloute with white wine and heavy
cream.
3. Espagnole sauce is sometimes referred to as the brown
sauce. It is made by thickening brown stock with roux,
tomato puree, and mirepoix for deeper color and flavor.
4. Hollandaise sauce is made by whisking clarified butter
into egg yolks resulting to a tangy, buttery sauce.
5. Classic tomato sauce- it is prepared by rendering salt
and pork and then sauteing aromatic vegetables.
INGREDIENTS IN PREPARING SAUCES

1. Liquid- serves as t6he base in preparing sauces

2. Thickening agent has an effect on the appearance of the
sauce.
a. Roux is the most common thickener used in preparing
soups or sauces. It is an equal mixture of butter and flour.
White roux- Made by cooking butter and flour over
low heat to prevent it from browning
Brown Roux- is prepared by cooking the flour over low
heat until brown, and then adding the butter.
B. Starch is derived from a wide variety of carbohydrates-
rich plant parts. (cornstarch, arrowroot, and tapioca.
C. Buerre Manie a mixture of flour and butter, but with a
greater amount of flour . It is kneaded and formed to have
smooth consistency.
D. Yolk/Egg/Cream/Butter serves as finishing agents to add
more thickness to sauces or soups.
E. Vegetable Purees are made by turning the cooked
vegetables into a pulp and passing it through a sieve.
3. Other flavorings and seasonings the
flavoring adds a different taste to the food
while a seasoning enhances t6he natural
flavor of the food. Salt and Pepper are the
common seasonings added to saucers.
TECHNIQUES IN FINISHING SAUCES

1. Reduction can be used to concentrate on basic

flavors; to adjust textures, and to add new flavors.
2. Straining is usually done before the final seasoning.
This is an important step to bring the sauce texture to
perfection and to create a velvety smoothness to the
sauce.
3. Deglazing is done by adding liquid, such as wine or
stock, to dissolve cooked food particles on the
bottom of a saute pan.
4. Enriching with butter and cream requires the addition of liaison,
cream, butter, or wine.

a. Liaison of egg yolks and cream is used to finish the sauce by

giving it extra richness and smoothness.

b. Heavy cream gives flavor and richness to the sauce.

c. A butter that is softened is swirled to warm sauce until it melts.

d. Sherry and Madiera are frequently used as final flavorings. These

wines add richness and sweetness to sauces. They are simply stirred
into the warmed sauce.
CRITERIA FOR EVALUATING SAUCES

1. Appearance
2. Consistency
3. Flavor
4. Temperature
COMMON PROBLEMS IN PREPARING SAUCES

1. Lumpy
2. Weeping
3. Thin or thick consistency
4. Curdling for egg-thickened sauces
5. Maintaining The emulsion for emulsified sauces.