Sauces

Thickening Agents

• Roux• Cornstarch• Arrowroot• Beurre Manie• Liaison

Roux

• White roux – removed from heat as soon as develops a frothy, bubbly appearance

• Blond roux – cooked slightly longer, until begins to caramelize flour.

• Brown roux – cooked until it develops a darker color and a nutty aroma and flavor.

Roux

Liaison

• It adds richness and smoothness with minimal thickening.

• Tempering

Cornstarch

• Especially popular in Asian cuisine• Products thickened with cornstarch should not

be reheated• Slurry – mixture of starch and cool liquid. Can

be added to hot or cool liquids.

Arrowroot• Does not break

down as quickly as cornstarch

• Much more expensive

Beurre manie• Used for quick

thickening at the end of the cooking process

• Also adds shine and flavor

5 Mother Sauces

• Bechamel• Veloute• Tomato Sauce• Espagnole• Hollandaise

Bechamel

• Milk, roux, seasoning• Rich, creamy, and

smooth• Cream Sauce• Cheese• Mornay• Nantua

Veloute

• White stock or fish stock, and roux

• Rich, smooth, and lump free. Ivory colored with a deep luster

• Allemande• Supreme

Espagnole

• Brown stock, brown roux, mirepoix, and tomato puree

• Full bodied and rich• Demi-Glace• Jus Lie

Tomato

• Tomatoes, vegetables, seasonings, white stock, and some use blond or brown roux

• Should not be bitter, acidic, or overly sweet

• Smooth, deep red, and thick

Hollandaise

• Smooth, buttery, pale lemon-yellow-colored and very rich

• Frothy and light• Easily separates: too

hot, too cold, eggs cooked, too much butter…