Sauces

Sauces

Hot sauces Cold sauces

Savoury Sweet Savoury Sweet

1. Clean and maintain for preparation areas and equipment • The same principles apply as in the previous chapters • Sauces are liquids and are ideal breeding grounds for micro organisms- leave on the table for long periods • Some dressings such as may have better lasting qualities • can be soared unopened at room temperature: refrigerate when opened • Bottles in which sauces are stored must be cleaned • Hands utensils and equipment must be cleaned • Use different coloured chopping boards must be washed. • Areas used for preparation and cooking must be cleaned. • Do not use wooden spoons for stirring sauces- unhygienic. • Raw vegetables

2. Classification of sauces

2.1. Hot sauces • White sauce: Bechamel Mornay() • Veloute Veloute veal Allemande Veloute chicken Sauce supreme Veloute Fish Cardinale, Nantua

• : Espagnole Demi glace

• Cream based sauces (Reduce cream and stock)

• Reduction based sauce: Beurre blanc (Whip butter into white wine) • Cooked egg sauce: • Custard type Crème angalsie • Whipped egg type Sabayon

• Emulsified type Hollandaise Maltaise; Chantilly Hollandaise; noisette (emulsified egg based sauce)

• Bearnaise choron

2.2. Cold sauces • Béchamel Chaufroid

• Emulsified type Demi glace

• Cooked egg sauce Mayonnaise Sauce tartare; (Permanent emulsion) Vinaigrette Ravigote; herb vinaigrette (temporary emulsion; three parts oil, one part ) Aiola

• Bread thickened • English bread sauce • Avglolemono

• Yoghurt and sour cream • Raita

• Fruit and vegetable sauces (mixture of chopped raw vegetables (Mixture of chopped vegetables where one has been pickled) Coulis(vegetable or fruit puree) 2.3. Other sauces

1. Pan , It is sauces made from pan drippings of the meat or poultry Jus lie is prepared by using the drippings and thickened with arrowroot. 2. Vegetable sauces, herb and sauces, savoury fruit sauces 2. Hummus(chikcpeas)/Tahini(sesame seed): puree mixed with garlic, lemon juice and

3. What are the functions of a sauce? • Moistness • Enhance the flavour of food. Traditional sauces: with beef Mint jelly with mutton Chantilly with asparagus Beef with monkey gland sauce • Richness • Enhance the appearance by adding colour and shine • They add interest and appetite appeal • They counteract the fatty flavour of food e.g. duck with orange sauce • Add flavour to bland dishes e.g. pasta.

4. Quality characteristics

4.1. .Appearance • Most sauces should be smooth, unless they are specifically chunky • Good colour for its type  Rich deep brown for brown sauce  Pale ivory for veloute  White for cream sauce

6.2. Texture

• Each sauce has a specific texture: • Smooth and slightly oily for mayonnaise • Frothy for sabayon • Glossy for a brown demi-glace • A good sauce should have body and must enough concentration of flavours • Colour should accent the dish

6.3. Consistency • Cold sauces are thicker than hot ones • Smooth with no lumps • Not too thick or pasty, but thick enough to cover food.

6.4. Flavour • Flavour should either complement or contrast with food it is accompanying • Proper degree of seasoning • No starch taste • Do not repeat with the same or similar tastes

6.5. Aroma • The aroma of the food should enhance our appreciation of the food we are about to eat • Pleasant odour or smell

7. How do you match sauces and food Sauces may be used to enhance a dish in any of the following ways: 7.1. As an accompaniment for meats, poultry, fish, vegetables or fruit • E.g. Fish with mornay sauce: asparagus with hollandaise sauce.

7.2. To bind ingredients

• Without the sauce the ingredients would fall apart: • E.g. macaroni and cheese

7.3. To add colour, flavour and texture • Creamed spinach to pasta for colour, flavour and texture • Hot chocolate sauce or fruit sauce over ice cream

7.4. To coat and moisten poultry, fish or meat • Serve cold slices of cooked fish, turkey or chicken with aiola or salsa • Sweet sauce with spicy food. often used in Asian food

• Pair a simple sauce with complex food. or a complex , colourful sauce with

simple food

• Use a chunky sauce to add texture to food 8. Ingredients of sauces • Sauces are made up of three components: • A liquid- the body of the sauce  Provides the body or base of most sauces  The most frequent used body is stock • A thickening agent  A sauce must be thick enough to cling lightly to the food  Starches are most often used.  Flour is the main starch  Starches thickened by gelatinisation(absorbs liquid, swell)  Acid inhibits the gelatinisation and should not be added until the sauce is fully cooked.  Starch granules must be separated before heating to avoid lumps e.g. mixed with fat and mixed with a cold liquid. • Additional seasoning and flavouring  Salt is the most important seasoning  Lemon juice is also important  Cayenne and white pepper  Sherry and Madeira

8.1. The following points are important when choosing ingredients

• Make sure that the ingredients are fresh, especially protein products, and that you have enough of each ingredient • Dried herbs have a different flavour than the fresh form • Use ingredients that are in season • Be careful when you decide to use substitutes for certain ingredients: yoghurt instead of cream • Dairy products like milk, cream sour cream should be used before the (use by date) • Starch thickeners should be without weevils. • Apple vinegar, wine vinegar should be of the highest quality. • Vegetables must be clean.

9. Definition of stock • Stock is a liquid left behind when meat ,flavouring, vegetables and herbs are slowly simmered in water. • It is the base of many soups, gravies and sauces • Bones are the major ingredient of stock. Most of the flavour are coming from bones. o Collagen is connective tissue that breaks down and dissolves during slow moist cooking. o Cartilage is the best source of gelatine in bones. Younger animals have more cartilage. • Mirepoix is aromatic vegetables. Onions, carrots and celery. (White mirepoix is when the carrots are left out.) • Seasoning Salt, herbs and (Bouquet garni) • Acid products dissolve connective tissue and adds flavor like tomato extract or wine. • Water. Use cold water.

9.1. Cooking methods used in making stocks

Stocks are used for: • As the basis of soups • As the basis of sauces • To enhance stews • As the liquid in which certain types of food are poached

9.2. Ingredients used in making stock

• Bones, meat, poultry, fish and vegetables • Herbs and possibly spices

Rules for making stock.

• 1.Use only bones and ripe • This ensures a tasty stock vegetables of good quality • • 2.Skim off the scum regularly • 2.The scum penetrates the • stock and spoils its appearance • 3.Skim off all fat from the top • 3.Fat gives the stock a fatty • taste and a greasy look • 4.Simmer slowly • 4.If stocks boils quickly it • evaporates and turns cloudy • 5.The stock should simmer • 5.In hot weather it could turn constantly or kept in a freezer sour quickly • 6.Do not add salt • 6.It could easily be too salty • 7. Do not use smoked pork • 7.The flavour is too strong • 8. Stock in ice-cream trays • 8. You can use small quantities

9.3. Methods in making stocks

9.3.1. Brown stock- fond brun

• Chop bones and meat in large chunks

• Remove marrow and fat.

• Roast bones in a roasting tin for 30-40 min at 200-225° until they

are well browned- • Add to the roasting pan some roughly chopped vegetables such as

carrots, onion, leek and celery and continue to brown with the meat.

• You may cover the bottom of the pan with olive oil

• Once the roasting process has finished, transfer the contents to a stock

pot leaving as much of the fat behind as possible

• Pour off the fat from the pan and deglaze the pan with 500 ml boiling water,

scraping up all the bits and juices from the bottom and sides

• Add all this to the stock pot. Add 3-4 liters of cold water and bring rapidly to the boil. the minute it comes to the boil turn the heat down and simmer for

several hours

• Near the end of the cooking time add bouquet garni

• Throughout the cooking process you need to skim off the scum

Clarifying the stock

• Wash one egg for each litre of water • Add the broken eggshells and slightly beaten egg whites to the stock. • Heat slowly and stir on and off. • Boil for 2 minutes • Remove from heat and allow to stand for 20 minutes. • Sieve once or twice through a double layer of cheesecloth to clarify. • Do not press the cloth

9.3.2. White stock- chicken, veal or fish (Fond blanc de veau)

• Blanch the bones and any meat • Put into cold water, bring to the boil, simmer for 5 minutes • Discard this water and rinse off the bones and meat- get rid of coagulated protein • Return bones to a clean stockpot. Add the vegetables, bouquet garni and cold water and bring to the boil • The minute the stock reaches a boil, turn down the heat and simmer gently for several hours

9.3.3. Game stock –fond de gibier

• Game stocks are brown stocks • Use the bones and meat of venison or game birds • Follow the instructions for making a brown stock.

9.3.4. Poultry stock- fond blanc de volaille

• Chicken stock follows the same rules as for making white stock but you wish to add a whole cheek to the carcasses that you use. • Stop cooking once the chicken is cooked through • Remove the whole chicken and use it for a meal. • Make sure the preen glands are removed from ducks

9.3.5. Vegetable stock • Use only vegetables and water • Avoid having too mush of any vegetables as it will overpower the others • Be aware that carrots and even onions make for a sweeter stock • Avoid using bitter vegetables such as kale • Chop up your vegetables into smaller pieces than you would when making a meat stock • For a deeper flavour, brown the vegetables in olive oil prior to adding it to the water.

9.3.6. Fish/shellfish- fond de poisson

• Fish stock need to be cooked at a faster simmer and for a shorter time (20min max) as they become bitter • Use the fish heads, tails and bones of white fish • Do not use oily fish • The heads and shells of crustaceans add sweetness and flavour to a fish stock (also for bisque) • Because white fish has a delicate flavour, the other ingredients need to be chosen carefully so that their flavours do not overpower that of the fish

9.3.7. Fruit purees for making fruit soups • Use a puree of either fresh or cooked fruit that is passed through a sieve. • It may be enhanced by the addition of wine, cream, crème fraiche and dusted with spices

10. After the stock has been made 1. Strain 2. It is reduced to intensify the flavour until it becomes a jus(syrupy a. consistency) or a gel 3. Keep in the fridge and slice off when needed Glaze

• It is made by boiling beef, veal, chicken or fish stock until it is reduced to a syrupy consistency. • Glaze is used to improve the flavour of a prepared sauce • It may be stored in a closed container and kept in the fridge for up to a week Sauces

• A sauce is a thickened liquid that adds a certain flavour or enhance the flavours already present in food. • Gravies, barbecue sauces and dressings are all included

11. Preparation and cooking methods for sauces 11.1. Chopping • Onions, carrots, herbs eggs are some of the ingredients that are chopped • If the sauce will be strained the ingredients will only have to be chopped roughly • If they are going to be a final ingredient in the sauce they must be chopped to exactly the same size and shape

11.2. Grating

• Cheese may be grated before added to a sauce • Grate fresh horseradish for creamed horseradish sauce

11.3 .Mixing

• Combining ingredients by stirring with a spoon • Using a metal spoon for stirring sauces in a metal pan can cause discolouration • Egg custard is normally stirred with a metal spoon

11.4 Straining

• Some sauces must be poured through a strainer to trap the solid ingredients. • Use a conical strainer • Do not strain sauces that are meant t have chopped or sliced vegetables and herbs • After straining , reheat

11.5. Whisking

• With mayonnaise, whisking breaks the oil droplets up into tiny particles so that the lecithin in the egg yolk can act as emulsifying agent which will prevent the oil droplets from coal separating

11.6. Blending

• A way to mix two or more ingredients thoroughly • Three main techniques are used to puree vegtables:  Puree in a food processor  Pass through a food mill  Forcing through a fine sieve.

11.7. Emulsifying

• Whisking two liquids ( which are not soluble) together until there are droplets of each liquid evenly spaced within the other • An emulsifying agent will keep the liquids in this state( lecithin)

11.8. Pureeing

• The main ingredient such as mushrooms is put through a sieve or food blender and then added to the sauce

11.9. Seasoning

• All sauces should be checked for seasoning i.e. the amount of • This means tasting the sauce

11.10. Adjusting the consistency

• If roux-based or starch-thickened sauces are too thick, add a little more of the recipe liquid and whisk 11.11. Skimming

• This is to remove scum, grease and other impurities from the surface • This is important when:  Blanching bones for stock making  Melting butter for hollandaise  Cooking any major sauce.

Cooking methods

11.11. Blanching

• Rinse bones in cold water to wash off blood and impurities • Place bones in stockpot and cover with cold water • Bring water to the boil, impurities will coagulate and rise to the surface. • Drain the bones and rinse well. OR • Bring the water to the boil and immerse the vegetables briefly into it. loosens the skins of tomatoes and nuts)

11.12. Simmering

• Use a pot on top of the stove to cook food gently in a liquid so that just a few bubbles rise to the surface from time to time • The temperature should be below boiling point • This cooks the food in an even heat without breaking it up • Simmer bones and off-cuts to make stocks

11.13. Boiling

• Use a pot on top of the stove to cook food in a liquid at the boiling point • Bubbles should come to the surface all the time • The food cook fast

11.14. Skimming

• Use a slotted spoon to skim off the foam that accumulates on the surface of stock while you cook. • The slotted spoon will gather the foam and leave the liquid behind

11.15. Grilling and roasting

• Stock bones may be toasted of grilled before the liquid is added • This will give a darker brown colour to the food items e.g. the stock that you will use to make a consommé from

11.16. Braising

• Brown meat and bones in a small amount of fat in a pot on top of the stove, then add liquid to finish the cooking process • Stock bones may also be braised to make a stock • You can also braise vegetables such as onion and carrots with the meat juices from a roast

11.17. Sweating

• Cook chopped vegetables slowly in a small amount of fat in a pan. • Cover with greaseproof paper or aluminium foil so that the food steams in its own juices

11.18. Thickening

• Sauces may be thickened in several ways; • Cornstarch:usually used in sweet sauces. Form a paste with cold water and stir into hot water. • Arrowroot: perfect starch for thickening jus lie. Less likely to break down when heated for a long time. • beurre manie: mixture of equal parts of butter and flour worked together to form a smooth paste. • Egg yolk and cream liaison: mixture of egg yolks and crea, • Egg yolk emulsification: used for hollandaise sauce. • Whitewash: thin mixture of flour and cold water. • Bread crumbs.

11.19. Reducing/ reduction

• Liquid boiled down rapidly loses water and becomes syrupy and more concentrated in flavour • Use a paste for corn flour 12. Serving sauces

• You can coat the food with the sauce • You can spoon it on to the plate and arrange the food on top of it • You can serve it in a sauceboat • If the food is supposed to be crisp covering it will make it soggy • Pasta must be served with the sauce

13. Finishing methods for sauces

13.1. Addition of flavouring • A bouquet garni can be used in stocks and sauces to add flavour • Other flavourings used include bay leaves, peppercorn, cloves and herbs

13.2. CHILLING • Some sauces may need to be chilled before being served. • They can be left at room temperature for a short time or place in the cool room. • Rapid cooling can be achieved by placing the item in the freezer. • It can also be placed on crushed ice. • Stock can be chilled to facilitate the solidification of the stock before it is removed • Stocks and sauces not for immediate use can be placed in tightly sealed containers and chilled

13.3. Garnishing • Sauces in smaller quantities are often served under or around the item, instead of cover it. • Chopped parsley or the main ingredients e.g. mushrooms or grated Cheese

13.4. Monte au beurre • To "mount" a sauce with small pieces of cold, unsalted butter at the last moment, giving the sauce a gloss and a fresh butter flavour • Serve the sauce immediately to make sure it will not seperate

13.5. Liason • This a mixture of three parts cream and one part egg yolk • This is never boiled • Some of the thickened sauce is added to liason and blended well • It is returned to the sauce and blended well • A liason is used to thicken and add flavour to veloute and béchamel sauces • When adding egg yolk, keep the temperature down to prevent curdling

14. Hot sauces

14.1. Roux based sauces • A roux is equal amounts of fat and flour. • The flour thickens the liquid • The Fat coats the flour granules and helps to keep them apart • The liquid may be hot or cold( boiling liquid will make it grainy)

14.1.1. Different types of roux 14.1.1.1. White roux- blanc • Equal quantities of fat and flour are cooked together without colouring for a few minutes • E.g. béchamel sauce

14.1.1.2. Blond roux • Equal amounts of butter and flour are cooked for a little longer until blond or straw coloured • E.g. veloute

14.1.1.3. Brown roux- brun • The flour is cooked in the fat until it is deep brown with a full flavour • E.g. espagnole, rich ragouts and stews

14.1.2. Basic rules for a roux • The mixture should simmer slowly or there could be deterioration of colour, flavour and appearance • If the sauce is to be stored hot, it is best to reduce the cooking time • Roux mixtures must be stirred often to prevent sticking and burning • The consistency can only be determined after the mixture reaches boiling point • The quantities of fat and flour must be equal • The roux must be coked enough so that the finished product does not have a starchy raw taste • It must have a glossy texture

14.1.3. Quality characteristics • Correct amounts of fat and flour • All the starch granules must be coated with enough fat • A good roux should be stiff, not runny or pour able • The sauce does not have a raw starchy taste

14.1.4. Basic method • Melt the fat • Remove the pan from the heat and add flour • Place back on heat and mix vigorously with a wooden spoon or whisk • Cook for a few minutes until it comes together as a ball. • Turn down the heat and add the liquid gradually • Place back on the heat and cook, stirring until the desired consistency • Taste and season

14.1.5. White sauces- categories • Milk based white sauces- Béchamel • Stock based sauces- veloute (Fish, poultry or veal) • Béchamel:

Classification of roux base sauces • THIN: coating o base for soups • MEDUIM:pouring over o vegetables • THICK: Binding o (panada)

14.1.6. Variations on the classic sauce

14.1.6.1. Cheese sauce • Mornay • Add parmesan or gruyere cheese after the sauce has been cooked. can also be added • Serve with eggs, fish, poultry, white meat and vegetables

14.1.6.2. Cream sauce • Add crème fraiche or double cream to béchamel and simmer to the correct consistency • Serve with eggs, fish, vegetables or poultry

14.1.6.3. Mushroom sauce • Sweat thinly sliced mushrooms, a little lemon juice salt and pepper and add • Serve with fish, poultry or veal

14.1.6.4. Onion sauce • Simmer very finely chopped onions in butter until soft and tender and stir into béchamel • Reheat, season and serve • Serve with eggs, veal or lamb

14.1.6.5. Tomato sauce • Whisk tomato puree into a thin béchamel sauce • Season to taste • Serve with egg, fish, veal or poultry

14.1.6.6. Curry sauce • Sauté finely chopped onions in butter • Stir in 15 ml curry and peeled, chopped tomatoes and simmer for 2-3 minutes • Add thin béchamel and simmer to the required consistency • Strain and season to taste • Serve with eggs, fish or vegetables

14.1.6.7. Albert Grated horseradish, vinegar and mustard are added to melted butter

14.1.6.8. Anchovy Anchovy essence or crushed anchovy fillets are added to the sauce

14.1.6.9. Aurore A little tomato puree or reduced and strained tomato concasse

14.1.6.10. Au beurre White sauce enriched with butter egg yolk and cream

14.1.6.11. Caper Chopped capers and lemon juice are added to the sauce

14.1.6.12. Celery Add pureed celery stalks and lemon juice to the sauce

14.1.6.13. Egg Add chopped hard boiled egg to the sauce

14.1.6.14. Herbs Add finely chopped tarragon, parsley and chervil to the sacue.

14.1.6.15. Nantua Add crayfish butter to the sauce.

14.1.6.16. Soubise Onion passed through a sieve is called soubise sauce. Add a little cream

14.1.6.17. Thermidor

14.2. Veloute sauce • It is roux based sauce • The final product should have a velvety consistency • A good veloute is rich and creamy and the quality depends on the quality of the stock used • The liquid is often obtained from cooking the main ingredient e.g. fish • The velute is thin at first and is reduced to concentrate the flavour • The sauce must be stirred and skimmed frequently • An egg and cream liason is often added before serving • Frequently used with eggs, fish, poultry, veal or vegetables • It should be clarified

14.2.1. Variations of veloute sauce

14.2.1 .Mushroom sauce • Add chopped mushrooms

14.2.2. Lemon and parsley

• Stir in 15 ml chopped parsley and season to taste • Serve with sweetbreads, brains or vegetables

14.2.3. Sauce supreme

• Chicken veloute and chopped mushrooms • Add crème fraiche or double cream • Season with lemon juice, salt and pepper and mount • Serve with poultry

14.2.4. Aurore

• Rich veloute with chicken stock and tomato puree

14.2.5. Bercy

• Fish stock, egg yolk and cream. • Simmer with white wine and chopped parsley

14.2 6. Caper

• Mutton stock and chopped capers

14.2.7. Chaudfriod

• Cooled chicken stock. • Check the gelatine content and add extra gelatine if necessary. • Use cream and white margarine for a whiter colour 14.2.8. Chivry

• Chicken stock and spinach leaves. Tarragon, chervil and chives. • Boil spinach and herbs for 5 minutes and puree.

14.2.9. Curry

• Add curry powder to the stock. 14.2.10. Polonaise

• Use chicken stock. Before serving, stir in sour cream or yoghurt, grated horseradish, chopped fennel and lemon juice.

14.2.11. Poulette

• Make a veloute with chicken stock and add lemon juice and chopped parsley

14.2.12. Supreme

• Use chicken stock. Add egg yolks and double cream

14.2.13. Veronique

• A veloute served with peeled grapes.

14.3. Brown sauce- espagnole • Dates back to eighteen century (2-3 days of preparation) • Few chefs use the long simmering nowadays • The roux must be cooked to brown, the sauce is reduced to half, flavourings like wine, onions, mustard or herbs are added

14.3 Variations: 14.3.1. Bercy • Chopped shallots, white wine and meat glaze are added to the sauce. • It is reduced and enriched with butter

14.3.2. Bigarade • Shallots, red wine, redcurrant jelly, orange juice and orange rind. • The sauce is reduced

14.3.3. Bordelaise • Chopped shallots, red wine, peppercorns and meat glaze are reduced and added to a demi-glace sauce. • Traditionally beef marrow was also added.

14.3.4. Bourguignonne • Shallote and red wine, traditionally Burgundy , are reduced and added to a demi-glace sauce.

14.3.5. Chasseur • Shallots, sliced tomatoes, white wine and tomato sauce is reduced and added to the sauce.

14.3.6. Fines herbs • Wine and a variety of chopped herbs, traditionally chervil, chives and parsley are simmered together and then added to the sauce. • It is served strained

14.3.7. Madere • Reduced madeira added to brown sauce

14.3.8. Brown onion sauce(sauce lyonnaise) • Onions are fried in butter until lightly coloured. • White wine ot vinegar is usually added and reduced before adding it to the sauce.

14.3.9. Italian sauce( Sauce italienne) • Reduced tomato concasse, duxelle and chopped ham are added to the sauce.

14.3.10. Piquante • Chopped gherkin, capers and fines herbs are added to the sauce

14.3.11. Poivrad • Mirepoix, pepper and herb flavouring is added to red wine and reduced before added to the sauce. • Enriched with butter

14.3.12. Portuguese sauce • Sweated onion, tomato concasse and garlic are added to the sauce made from veal stock.

14.3.13. Provencale sauce • Shallots and garlic are sweated in oil. • White wine and tomato concasse are added and reduced before adding it to the sauce. 14.3.15. Reform sauce • Maltaise • hardboiled egg white, gherkins, mushrooms and tongue are all added.

14.3.16. Robert sauce • Lightly sauté onions. Add demi-glace sauce. • Add mustard and a little sugar.

14.4. Emulsified type sauce- hot Hollandaise • Melt the butter, skim the froth • Take off the heat, in a small saucepan, whisk the water and egg yolks • Set the pan over a low heat and whisk for 3 minutes until it leaves a ribbon trail • Take the pan from the heat and add the tepid butter, little at a time until the sauce thickens • Stir in the lemon juice

Variations 14.4.1. Mousseline • Whipped cream is folded into the finished hollandaise

14.4.2. Maltaise • Use the juice and finely grated rind of a Seville orange instead of lemon juice.

14.4.3. Divine • Reduced sherry and cream are added to the finished hollandaise.

Variations on béarnaise sauce;

14.5.1. Paliose sauce • Use fresh chopped mint in place of tarragon and thyme.

14.5.2. Sauce choron • Add a little tomato paste to béarnaise

15. Cold sauces 15.1. Cold sauces- chaufroid • Use a béchamel, veloute or brown sauce and mix with aspic so that it sets to a creamy jelly when cold. • Normally the sauce is used to coat the food • Any decorative pieces are placed in an attractive pattern on the sauce

15.2. Emulsified type- mayonnaise • Beat the egg yolks • Add the oil drop by drop whisking constantly until all the oil is added • Adjust the seasoning • Add a tablespoon of boiling water slowly at the end to stabilise it • Refrigerate in a colds container

15.3. Vinaigrette • Whisked emulsion of oil and vinegar or lemon juice and sometimes a few Flavourings

15.4. Yoghurt and cream sauces • Raitas are simple Indian yoghurt sauces to which various things can be added • The yoghurt is whipped or whisked with salt, pepper and cumin powder • You may add a little sugar if you find it too sour. • Raitas are often served with hot curries as they have a cooling effect.

15.5. Sauces enriched with yoghurt and sour cream • Many sauces are enriched with the addition of yoghurt and sour cream • These will need to be stabilised with a little beurre manie or else plain flour mixed with some of the liquid and added to the sauce • Crème fraiche will not curdle when boiled so does not need stabilising

15.6. Tomato sauce • Tomato is a versatile base for a sauce and can be served with fish, poultry, meat, pasta or vegetables • Deep red, vine-ripened tomato can stand on its own, but if they are pale, add tomato puree • The strength and taste depends on how long it is cooked

15.7. Sweet fruit based sauces • Fruit based sauces are designed to coat and accompany desserts • Many are based on a jelly or jam while others are made from a simple fruit puree, strained and sweetened • They may also be enhanced with a fruit liqueur and lemon juice • Soft fruits like berries, kiwi make good sauces

15.8. Savoury fruit based sauces • Most fruit sauces are basically a fruit pulp with a sweetener • It is the fruit itself that determines the character of the sauce • In many cases the result is more a than a sauce- it usually is thicker than just a coating consistency and is mostly served cold

16. Aspic/gelee • It is a clarified stock that contains enough gelatine to solidify it when cold. • The gelatine may be extracted from the bones used in preparation of stock • Aspic can be various shades of amber or nearly colourless • Aspic must be crystal clear. • Aspic can be used as a binding ingredient e.g. in aspic moulds, terrines etc • Use as a garnish. You can use aspic to make a bed of cut-out shapes on which to serve the meat • You can use it to mould the food • You can use it to coat the meat. Adds flavour specially when stock of high quality and flavour is used. It protects the food from drying out. It improves the food’s appearance and adds a shine. • Allow 45-60 ml per portion • Store in the fridge for 1 day • Examples: Chicken in jelly, jellied eel, turkey breasts glazed in sherry aspic • Never freeze aspic

Steps to make aspic. Prepare a white or brown veal stock. Test for the gelatin content Add additional gelatin if necessary Clarify as for consommé Cool to just the congealing temperature and use as needed to coat food.

16. TROUBLESHOOTING WITH SAUCES

16.1. Lumpy béchamel • The roux is not hot enough when adding the liquid • Force the sauce through a sieve and simmer again

16.2. Bechamel is too thick

• Bring the sauce to a simmering point and add 15 ml milk

16.3. Béchamel is too thin

• Boil it down but stir all the time • You can also blend in beurre manie

16.4. Mayonnaise curdles

• Oil is added too quickly • Oil is too cold • There is too much oil for the amount of egg yolk • Sauce is insufficiently whisked • Yolk is staled • Whisk the curdled mixture drop by drop into 15 ml vinegar • Or add another egg 16.5. Mayonnaise does not thickens

• Whisk in a few drops of boiling water

16.6. Hollandaise curdles

• Add an ice cube and whisk • Thick hollandaise- add lemon juice

16.7. Insufficient or inferior products

• Inform supervisor • Discard any inferior products like burnt sauces • Fill out and order form • In a case of an emergency used tinned products • Sauces that are too thick can be thinned • Lumpy sauces can be strained • Curdled sauces- remove from heat and add an ice cube

16.8. Power cuts • Follow organizational rules • Contact your supervisor immediately • Record in the maintenance book. • Continue to cook, using an alternative source of heat.

16.9. Weevils in thickening agents

• Inform your supervisor • Determine the cause such as incorrect storage • Discard the product • Use and alternative.

17. General rules for storing sauces

• Prepared stock and sauces that are not immediately used should always be rapidly cooled, labeled and dated and then stored in a fridge. • Stock and sauces prepared for freezing should be labeled, dated and stored at -18⁰C • It must be boiled for at least two minutes when taken out of storage. • Do not reheat more than once. • Never store it above eye level as this could lead to an accident. • Keep it covered • Do not mix left overs with freshly made stocks or sauces. • Do not put hot stock or sauces in the fridge. • Store in a cool ventilated area preferably away from other foods. • Store sauces in a clean container • To stop a skin from forming on the surface- place plastic wrap or a film of butter on the surface • Held at above 65° for hot and below 6° for cold

17.1. Specific rules for storing sauces

17.1.1. Béchamel • Refrigerate for 2 days • Freeze for 1 year • Rub a lump of butter over the surface while the sauce is still hot- this will prevent skin from forming

17.1.2. Hollandaise and béarnaise

• Beat a tablespoon of béchamel in if you must keep it warm for a long time • Beat a teaspoon of corn flour into the egg yolks at the beginning to prevent it from splitting • Keep leftovers in the fridge for 2 days • You can freeze it • Reheat carefully • Use leftovers for béchamel and veloutes

17.1.3. Mayonnaise • Store in the fridge for 3-4 days • Commercial forms can be kept at ambient (room temperature), once the jar has been opened it must be refrigerated

18. Work in and organised and efficient manner

• Always work within the specified cooking and preparation areas to avoid disturbing the workflow of others. • Plan your work to avoid unnecessary movements. • Check the recipe and collect the equipment and ingredients needed. • Organise your work area to establish an efficient workflow. • Clean as you go. • Keep preparation areas clear by stacking used equipment in the sink. • Soak or rinse used pots and pans for easy cleaning.

19. Health eating habits

Brown roux sauce contains beef drippings which are high in saturated fats- cholesterol.

Hollandaise sauce is high in saturated fat and cholesterol. Eat in small quantities.

Sunflower oil can be used in vinaigrette. It is high in poly unsaturated fats.

Olive oil provides a good taste and are mono unsaturated.

Use low fat yoghurt instead of sour cream

Use vegetable and fruit based sauces instead of sauces laden with oil and eggs.