All about Sauces

What is a function of a sauce?

A sauce may be defined as a flavoured liquid, usually thickened, that is used to season, flavour and enhances other foods.

A sauce adds qualities to the foods: Moistness, flavours, Richness, Appearances and Appetite appeal.

The major structure of sauce it made up of 3 main ingredients

1.       A liquid ( stocks , water or other liquid )for the body of the sauce 

2.       A thickening agent (Roux  butter and flour or corn starches and there other forms of ticking agents ,also reduction usually used in wine sauces)) the more common is a  roux which is made of is equal amount of butter ( or other fats   to  flour )

3.       Additional seasoning and flavouring  ingredients according to your taste ( salt , pepper, herbs , wine and many more)

Volute Sauce (make 1 L)

85 gr Clarified butter

85 gr. Flour

1.25 L  hot Chicken Stock

Method

1. Heat the butter in a sauce pan over low heat, add flour and make a golden roux not brown.

2. Slowly add the hot chicken stock to the butter, whipping constantly .Bring to a boil and reduce to a simmer.

3. Simmer sauce very slowly for about an hour .Stirring occasionally and add more stock if needed to be adjust to your consistency.

4 Do not season the volute sauce as it is used as a mother sauce.

5. Strain through a fine china cap and cover or spread melted butter on the surface to prevent a skin from forming.

  
Note:  Some sauces made from Volute sauce are:

            A. White wine sauces just replace 225 ml of chicken stock with white wine

            B. Supreme Sauce replace 225 ml. of chicken stock with whipping cream (35% cream) and squeeze a fresh lemon  juice    
            C.  Mushroom sauces just add 225 gr. Of sautéed mushrooms

Espagnole Sauce (make 1 L.)

150 gr chopped onions  

100 gr chopped carrots

100 gr chopped celery

85 gr butter

85 gr. Flour

1.25 L hot beef Stock

100 gr tomato puree

1 bay leaf

¼ tsp Thyme

4 to 5 parsley stems

Method

1.       Sauté the vegetables (onions, carrots and celery) in butter until brown

2.       Add flour and stir to make the roux .Continue to cook until the roux is brown

3.       Gradually add the beef stock and tomato puree, stirring occasionally until it comes to boil.

4.       Reduce heat to simmer and skim if necessary .Add the spices and parsley, simmer for about 11/2 to 2 hours skim and stir often.

5.       Strain through a china cap or a very fine strainer

6.       Cover or add melted butter on top prevent from forming skin

7.       As this sauce is use to make other sauce

Madeira Wine sauce add about 125 ml of Madeira wine to the Espagnole sauce simmer for a few minutes

Mushroom sauce add 225 gr sautéed mushroom to the Espagnole sauce

Demi Glace Sauce is Combine ½ Espagnole sauce and ½ beef stock and simmer and reduce by half

Port or Sherry wine sauce add about 125 ml of port wine or Sherry  to the Espagnole sauce simmer for a few minutes

Classic Pan Sauce for Fish

4 tbsp flour

4 tbsp butter or extra virgin olive oil
225  ml. white wine

225 ml. fish stock

 Salt to taste
1 lemon

Method

1.       When you have finished pan-frying your fish or seafood, add 4 more tablespoons of whatever butter or oil to the fish scraping any browned bits off the bottom of the pan with a wooden spoon.

2.       Turn the heat to medium-low and sprinkle in the flour and mix well with a wooden spoon. Let this cook, stirring often, until it turns light brown; you are making a roux. It is very important not to burn this.

3.       When the roux is light brown, add the wine. Mix well and scrape any browned bits off the bottom with the wooden spoon.

4.       It may thicken up quite a bit immediately, so add the fish stock and mix well. Bring this to a boil over high heat.

5.       Season with salt  ready to serve over fish or seafood  may squeeze lemon

To the sauce you may add almonds to make Lake Trout (or any other fish) allemande

Maybe used as a warm dip for fish cakes or crab cakes

Also as a sauce for any Breaded deep fried Fish

Uses for Vegetable Stock

(A White Sauce or Meatless Gravy)

The vegetable Stock can be a wonderful way to add simplicity, health and solidarity to our meals.

A wonderful variety of meals can be made with a white sauce base that is made from a vegetable stock  Try this basic recipe and see how easy it is, and how it can be used as the basis for many meals. 

1.      In a frying pan, add about a 100 ml of vegetable oil.  Sprinkle 2 tbsp of flour on top of the oil. 

2.      Stir the flour into the oil until it disappears, just clouding the oil. 

3.       Now turn the heat on, starting at low heat, and slowly pour in 500 ml. of vegetable stock.   The heat may be raised to medium. 

4.       As the sauce starts to thicken, it may be necessary to add more vegetable stock and  lower the heat. 

5.      Keep stirring until sauce is the right consistency - like gravy. 

                   6. Seasonings to taste by adding salt and white pepper      

Some of the uses: 

 Add Parmesan cheese to the sauce and serve over egg noodles. 

Add canned clams or tuna or imitation crab, with juices (from the can), and mushrooms, simmer for a few minutes and serve over linguini. 

Stir grated cheddar cheese into the sauce and pour over cooked elbow macaroni, and briefly bake, for home made macaroni and cheese. 

Pour the sauce over thinly sliced raw potatoes - cover and bake for an hour, with or without a variety of cheeses.

Thinly sliced onions or garlic or a topping of bread crumbs.  Add sliced hard boiled eggs to the sauce and serve over toast.

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                                Otto