Section202 Sauces

Section202

DerivativeorCompoundSauces
Theleadingsaucesserveasabasisfornumerousderivativesor compoundsauces. excessfatmayberemovedfromthesaucepan,andflavoring agentsorgarnishescanbeadded.Theresiduecanbedeglazed withwine,liqueur,stock,ordemiglace,andthentheleading sauceisadded. Alternatively,flavoringagentscanbestrainedfromthesauceand garnishesadded.Whenaroasteditemistakenfromtheovenand setaside,theroastingpanisoftenputbackontherangeand deglazedwithwineorstock.Themixtureisthensimmeredand reduced.Strainthepanjuices,andaddthemtotheleadingsauce alongwiththeappropriategarnishes. Garnishescanalsobepreparedandaddeddirectlytotheleading saucewithouttheadditionofpanjuicesoradditionalflavoring agents. CulinaryEssentials
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Section202

OtherSauces
Notallsaucesderivefromtheleadingsaucesthereareasmany differentsauce preparationsasthereareuses.Somesauces,suchascurries,are inseparablefromthe othercomponentsofadish.Others,likepastasauces,addinterest,flavor,ortextureto adish.Saucesbasedonbuttercanbeassimpleasbrownedbutterorasvariedas flavoredbutters.Pandrippingsformthebasisofsaucesservedwithmeatandpoultry. Othersauceshaveavegetableorfruitpureastheirbase. Amongtheseotherfamiliarsaucesarecompoundbutters,pangravies,andvarious independentsauces.

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Section202

CompoundButters
Compoundbuttersarebutterscombined withoneormoreingredients,such asherbs,spices,reducedstocks,or vegetablepuresthatchangethecoloror flavorofthebutter.

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Section202

Tomakecompoundbutters
combinetheingredientsinafoodprocessor andblenduntilsmooth. Compoundbuttersareservedassauceson hotgrilledfoods,usedtofinishother sauces,ortreatedasadecorativefinish.

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typesofcompoundbutters
Therearetwo:simpleandcomplex. Simplecompoundbutters Simplecompoundbuttersaresoftenedbuttercombinedwith puredorfinelychoppedflavoringelements. Complexcompoundbutters Complexcompoundbuttersaremadebycombiningclarified butterwithflavoringingredients.Theflavoringingredientmay be edibleorinedible. Theshellsofshrimporlobsterareanexampleofaninedibleitem usedtocreateacomplexcompoundbutter.Toextracttheflavor oftheshells,heatthemwiththeclarifiedbutterinadoubleboiler. Thenstrainandcoolthebutter.Intheresultingshrimporlobster butter,asinmanyothercomplexcompoundbutters,onlythe flavoroftheingredient,nottheingredientitself,ispresent inthe butter.

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Section202

OtherButterSauces
Buttermaybepreparedinseveralother waysforuseasasauce.Thesesimple preparationsincludebeurreblanc,beurre noisette,andbeurrenoir.

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Section202

Beurreblanc
Beurreblanc,orwhitebutter,isan emulsifiedsaucewiththreemain ingredients:wholebutter,whitewine,and shallots. Additionalseasoningsandflavorings complementthiscreamybuttersaucewhen servedwithsteamedorgrilledfish, chicken,oravarietyofvegetables.
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Section202

Beurrenoisette
Beurrenoisette,orbrownbutter,iswhole butterheateduntillightbrownincolor. Preparedlaminuteandwithcaresothatit doesnotburnoroverbrown,thisbutter saucehasadistinctivenuttyaromathat accentsfish,whitemeats,eggs,and vegetables.

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Section202

Beurrenoir
Beurrenoir,orblackbutter,iswholebutter heateduntildarkbrown. Servedwiththesamefoodsasbeurre noisette,thisbuttersaucealsooften containsvinegar,capers,orchopped parsley.

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Section202

PanGravies
Pangravies aresaucesthatincorporatethepandrippingsofroastedmeator poultry. Preparepangravybydeglazingtheroastingpanwithwater,stock,or demi glaceandthenthickeningtheliquidwitharoux. Asanalternative,flourcanbeblendedintothefatthatremainsintheroasting panandcookedbriefly.Stockisthenadded,andthemixtureissimmered. Theresultingsauceaccompaniestheroastedmeatorpoultryorcanbeserved withsidedishessuchasnoodlesandpotatoes.

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Section202

IndependentSauces
Independentsaucesdonotuseother saucesorastockasabase. Oftenspicy,thesesaucesincludeboth warmandcoldpreparations.

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Independentsaucescanbepreparedin myriadwayswithavarietyofingredients, typicallyinfusedinacream,oil,vinegar,or vegetablepure. Applesauce,currysauce,breadsauce,and raisinsauceareafewexamplesofwarm independentsauces. Coldsaucesincludeyogurt,chutney, cocktailsauce,cranberrysauce, Cumberlandsauce,relish,salsa,andmint sauce.

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