sauces thickening
TRANSCRIPT
SAUCES
Thickening agents
THICKENED SAUCES
The most well known of all thickening agents within the
kitchen is a roux. The basic roux is a combination of equal
quantities of melted butter and flour mixed over the heat
until the mix comes away from the sides of the saucepan.
There are 3 types of roux.
White
Blond
Brown
ROUX
A white roux is generally used with milk to achieve a
bechamel.
A blond roux is achieve by cooking the butter and flour mix
for slightly longer until a light sandy colour develops. White
stock is then added to create a Veloute.
A brown roux which used flour which is browned in the
oven and then made with dripping or oil, brown stock
(estouffade) is added which makes a brown sauce.(espagnol)
POINTS TO REMEMBER WHEN MAKING A ROUX
When cooking a roux, keep it moving in the pan to ensure even cooking. It must
be cooled slightly before adding the hot liquid to prevent lumps from forming in
the pan.
The liquid must be slowly added to ensure the sauce becomes smooth and glossy;
if the sauce is not cooked out correctly it will loose its shine.
The sauce will thicken due to the starch molecules exploding when cooked; this
need to be cooked further or the sauce will taste of flour.
Never use an aluminium pan when making the sauce as it will taint the colour
and give a metallic taste to the finished sauce.
If a roux- made sauce is kept on the heat for too long it will become too thin due
to chemical changes in the flour (dextrinisation)
BEURRE MANIÉ “KNEADED BUT TER”
Beurre Manié is a combination of equal quantities
of flour and butter which makes a paste, this cold
uncooked mix is whisked into hot liquids and cooked
out until the desire thickness is achieved.
Beurre Manié should always be used when it is at
room temperature; it emulsifies within the sauce
more easily and prevents lumps forming.
BREADCRUMBS/ RICE
Breadcrumbs/rice can be added to a hot sauce in
its raw state. The cooking process makes starch in
the products explode which creates a natural
thickening agent.
BUTTER
Whisking or hand- blending small of cubes of
chilled unsalted butter into a hot sauce will give a
glossy rich texture; however, the sauce must not be
re-boiled as the butter will split
POWDERED STARCH THICKENING AGENTS
These come in numerous forms such as;
Cornflour
Arrowroot
Fecule
To use all of these products a little powder is mixed with a cold liquid until a
paste is formed, this mix is added to hot liquid which will instantly thicken.
The paste must be smooth and added gradually because otherwise lumps will
form in the sauce.
Arrowroot becomes transparent once added to sauces and therefore is used
when thickening coulis, fruit sauce etc, when clarity is required.
EGG YOLKS AND CREAM
This mixture is achieved by whisking the yolks,
cream and a little hot sauce which is then returned
to the pan. The sauce must not boil again as it will
curdle. The sauce thickening agent is classically
used when using velouté sauces
BÉCHAMEL SAUCES
Below is a list of béchamel sauces. They are written in French.
Using cook books and the internet to help you. Find out is added
into the béchamel to make that sauce and name a suitable dish
where the sauce would be used.
Sauce Anchois
Sauce Moutarde
Sauce Persil
Sauce Mornay
Sauce aux oignons
VELOUTÉ
Below is a list of Velouté sauces. They are written in
French. Using cook books and the internet to help you.
Find out what is added into the velouté to make that sauce
and name a suitable dish where the sauce would be used.
Sauce suprême
Sauce aux champignons
Sauce capres
DEMI GLACE (ESPAGNOLE-BASED)
Below is a list of Demi glace sauces. They are written in French. Using cook books and the
internet to help you. Find out what is added into the demi glace to make that sauce and
name a suitable dish where the sauce would be
Sauce diable
Sauce poivrade
Sauce xérès
Sauce piqante
Sauce Robert
Sauce kari
Jus roti
Jus-lie