Sauces Classification

Sauces

A sauce is a liquid that has been thickened by either:

*beurre manie (kneaded butter)

*egg yolks

*roux

*cornflour, arrowroot or starch

*cream and/ or butter added to reduced stock

*rice (in the case of some shellfish bisques)

*reducing cooking liquor or stock.

All sauces should be smooth, glossy in appearance, definite in taste and light in texture; the thickening medium should be used in moderation.

Beurre manie

Beurre manie is used chiefly for fish sauces. This is a paste made from equal quantities of soft butter and flour then added to a simmering liquid while whisking continuously to prevent lumping.

Egg yolks

This is commonly known in the trade as a liaison and is traditionally used to thicken a classic veloute. Both egg yolks and cream are mixed together and added to the sauce/veloutte off the boil; this mixture is intended to thicken, however it is essential to keep stirring it as, otherwise, the eggs will curdle. Once thicken is achieved the sauce/veloutte must be removed and served immediately. The liquid must not be allowed to boil or simmer.

cornflour, arrowroot or starch

Cornflour, arrowroot or starch (such as potato starch) is used for thickening gravy and sauces. These are diluted with water, stock or milk, then stirred into the boiling liquid, allowed to reboil for a few minutes and then strained. For large-scale cooking and economy, flour may be used.