Chapter 6 RED Sauce

salsa

1. Spanish for sauce. 2. A cold sauce typically made from tomatoes, onions, peppers, and chilies, and seasoned with salt, pepper, and lime juice.

Espagnol sauce

A French "mother sauce" made with brown stock, mirepoix and tomatoes and thickened with brown roux.

hollandaise sauce

A French "mother sauce", made by blending melted or clarified butter with egg yolks, seasoned with lemon juice and vinegar; it is a warm emulsion.

tomato sauce

A French "mother sauce", made by simmering tomatoes and flavoring ingredients such as basil or garlic until the tomatoes are soft enough to purée.

veloute sauce

A French "mother sauce", made by thickening chicken stock or fish stock with a white or blond roux.

bechamel sauce

A French "mother sauce", made by thickening milk with a white roux and adding seasonings.

buerre manie

A ball of equal amounts of solid fat (usually butter) and starch mixed together

brown sauce

A brown made with a rich, brown meat stock to which a brown roux and mirepoix are added.

demi-glace

A brown sauce made from half brown stock and half brown sauce (Espagnole sauce). French for half-glaze, it is reduced by half by slow simmering.

jus de veau lie

A brown sauce, made by simmering a brown stock with flavorings and aromatics and, in some cases additional bones or meat trimmings to intensify the stock's flavor, thickened with starch slurry.

chutney

A condiment made from fruit, vinegar, sugar and spices; its texture can range from smooth to chunky and its flavor from mild to hot, usually savory but can be sweet.

relish

A cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment; it can be smooth or chunky, sweet or savory and hot or mild.

roux

A cooked paste made from equal parts flour and a fat.

slurry

A mixture of a starch and cold water. Cornstarch and water is the most common.

liaison

A mixture of cream and egg yolks used to thicken sauces

compound butter

A mixture of softened whole butter and flavorings used as a sauce on it's own or to flavor and color other sauces.

coulis

A thick puréed sauce, usually made from vegetables or fruits.

puree

A very fine paste made by cooking a flavorful ingredient until it is very soft and then straining it, or using a food processor or blender.

specialty sauces

A wide range of sauces such as barbecue sauce, applesauce, cocktail sauce, and tartar sauce, fall into this category. These sauces can be used as an ingredient in another dish or served as a topping or dip.

aromatics

Herbs and spices, and vegetables such as shallots, onions, leeks, and mushrooms are often added to a sauce to lend flavor; small amounts of liquids such as wine or brandy are also used in some cases.

thickeners

Ingredients used to make a sauce thick enough to properly coat foods.

structure of a sauce

Liquid, thickening agent, additional season and flavor

miscellaneous sauces

Modern sauces, not based on the Mother Sauces.

derivative sauces

Sauces made from the mother sauces.

derivative

Something based on another source.

liquids

The main ingredient in a sauce is typically a flavorful liquid such as a stock; milk is sometimes used also.

function of a sauce

add moisture, flavor, enhance the appearance of the a dish, adds richness, and contrasting or complements the dish

Clarified Butter

butter that has had the milk solids removed, pure butter fat

common thickeners for sauce

liaison, roux, slurry, buerre manie