Sauce is a liquid, having smooth and
glossy appearance, definite in taste and light in texture; thickening is
done in moderation.
USES OF SAUCES
1. To enhance the flavour of the food
2. To give colour to food
3. Help in digestion
4. Moisten dry food
5. Enhance nutritional value of food
6. Lend a name to dish e.g. fish Portuguese
7. Give a balanced taste
THICKENING AGENTS FOR SAUCES
Thickening agents used for SAUCES are as
2. Beurre manie
4. Egg yolk
A roux is a combination of Fat and Flour
which are cooked together. Roux is of three types: White roux, blond
roux and brown roux.
BEURRE MAINE : Equal quantity of Butter
or Margarine and Flour kneaded to a smooth paste and added to boiling
STARCH : Starch such as corn flour, arrowroot, potato starch etc. are
used to thicken sauce or gravy.
EGG YOLK : Egg yolk is used in emulsified sauces such as mayonnaise,
hollandaise and custard sauces.
PUREE : Vegetable or fruit puree is known as CULLIS used in thickening.
BLOOD : Blood is used in recipes such as jugged hare
GLAZES : Stock reduced base sauces are
prepared using demi-glaze
Classification of Sauces