Sauces - Functions, Classification and Characteristics
A sauce is a hot or cold seasoned liquid usually thickened, either served with or used in the preparation of a dish, to impart flavor that complements the ingredients of the dish. The word "sauce" is derived from the Latin word salsus, meaning "salted," as salt has historically been a fundamental condiment.
Two prominent chefs, Marie-Antoine Carême and Auguste Escoffier, significantly contributed to the development of sauces in French cuisine. Carême was the first to classify the mother sauces, while Escoffier refined them and introduced more derivatives or "small sauces" to the existing mother sauces.
The classic mother sauces include demi-glace (or Espagnole), velouté, tomato sauce, and hollandaise. These are often referred to as "grand sauces" or "mother sauces." Modern chefs also recognize mayonnaise as a cold mother sauce.
Characteristics of a Sauce:
A sauce can vary in texture, being either thin or thick, strained or containing visible ingredients. It can also serve various functions, such as being used to season raw foods like coleslaw.
Structure of Sauces:
The structure of most sauces is composed of three primary elements:
A liquid – The body of the sauce, which forms its base.
A thickening agent – Used to give the sauce its desired consistency.
Additional seasoning and flavoring ingredients – Added to enhance the taste and aroma.
Function of Sauces:
Sauces serve several functions in culinary preparation and presentation. These include:
Add Contrast in Taste:Sauces often provide a complementary or contrasting flavor to the dish. For example, apple sauce paired with roast pork provides a sweet contrast to the savory meat.
Add Sharpness and Tanginess:Some sauces, like remoulade, are used to introduce a sharp or tangy flavor to otherwise bland dishes, such as shrimp.
Add Texture:Sauces may include garnishes like vegetables or fruits, which enhance the texture of a dish. For example, Chicken Chasseur sauce, finished with tomatoes and mushrooms, adds texture to the meal.
Add Flavor:Sauces bring out or complement the natural flavor of a dish. For instance, tarragon sauce can enhance the mild sweetness of poultry, while a green peppercorn sauce deepens the flavor of beef.
Add Appearance:A well-prepared sauce can enhance the visual appeal of food, adding color and luster. A sauce like chaud-froid (cream or mayonnaise-based with gelatin) may coat food, giving it a smooth and attractive finish.
Add Moisture:Sauces add moisture to naturally lean foods like poultry or fish. This compensates for the dryness caused by certain cooking methods like grilling or roasting. A sauce like beurre blanc is often paired with poached fish to introduce succulence.
Add Eye Appeal:Sauces can create visual excitement on a plate by adding sheen and color. For example, a jus lié adds a glossy finish to lamb, while a red pepper coulis under a salmon steak provides a vibrant pop of color.
Classification of Sauces:
1. Mother Sauces (Grand Sauces):
Mother sauces, first classified by French chef Marie-Antoine Carême and later codified by Auguste Escoffier, are foundational elements in classical French cuisine. They serve as the base for a wide range of derivative sauces and are essential for creating complex, flavorful dishes. Each mother sauce is made using a basic preparation technique and key ingredients that define its characteristic flavor and consistency. These sauces are used to enhance or complement a variety of dishes, from meats to vegetables.
Basic sauces, or mother sauces or Grand Sauces, form the foundation for many dishes and are classified based on their thickening methods: Roux-Based, Self-Thickening, and Emulsion-Based.
Roux-Based Sauces
These sauces use different types of roux—white, blond, or brown—as their thickening agents.
Béchamel: A white sauce made by combining a white roux (cooked briefly with equal parts butter and flour) with milk. The roux is lightly cooked to maintain a pale color and neutral flavor.
Velouté: A light sauce made by adding stock (chicken, fish, or veal) to a blond roux (cooked until a pale tan color). The blond roux is made with equal parts butter and flour, providing a slightly richer color and flavor compared to a white roux.
Espagnole (Brown Sauce): A rich, dark sauce made by combining a brown roux (cooked until deep brown with equal parts butter and flour) with brown stock, tomatoes, and mirepoix (carrots, onions, celery). The brown roux imparts a deep color and robust flavor.
Self-Thickening Sauces
These sauces thicken naturally due to their ingredients or cooking processes.
Tomato Sauce: Made from tomatoes, onions, garlic, and herbs. It thickens naturally as it reduces during cooking, thanks to the natural pectin in tomatoes.
Emulsion-Based Sauces
These sauces are created by emulsifying fat with water or other liquids. Hollandaise and Mayonnaise are distinct in their preparation and characteristics.
Mayonnaise: An emulsified cold sauce made by whisking together egg yolks, oil, vinegar or lemon juice, and mustard. The result is a stable emulsion with a creamy texture and tangy flavor.
Hollandaise: An emulsified hot sauce made by combining egg yolks, clarified butter, and lemon juice or vinegar, using a double boiler to ensure gentle, indirect heating. This method prevents the eggs from scrambling while creating a smooth, rich emulsion.
2. Derivative (Small) Sauces:
Derivative sauces are variations of the basic or mother sauces, created by adding different ingredients or modifying the base sauce to produce a new flavor profile. Each derivative retains the foundational characteristics of its mother sauce while introducing unique elements to enhance or alter its taste and application.
The table below shows various derivative sauces derived from different mother sauces:
1. Derivatives of Béchamel Sauce
Name of Sauce | Ingredients | Uses |
Mornay (cheese sauce) | Béchamel + grated Gruyère cheese + liaison | Used in poultry, fish, vegetables, and pasta |
Crème (cream sauce) | Béchamel + fresh cream | Used for eggs, poultry, fish, and vegetables |
Soubise (onion sauce) | Béchamel cooked with chopped onions + fresh cream | To accompany eggs, veal, and lamb |
Oignons (onion sauce) | Béchamel + chopped onions + fresh cream | To accompany eggs, veal, and lamb |
Indienne (curry sauce) | Béchamel + cooked curry powder + onions + chopped tomatoes | To accompany eggs, fish, and vegetables |
2. Derivatives of Velouté Sauce
Name of Sauce | Ingredients | Uses |
Allemande (mushroom sauce) | Velouté + chopped mushrooms + liaison | Used in veal, vegetables, and poultry |
Supreme (strained mushroom) | Velouté simmered with chopped mushrooms + liaison | Used for poultry and game birds |
Aurore (tomato sauce) | Velouté + cooked and strained tomato puree | To accompany eggs, fish, veal, and poultry |
Cardinal (seafood sauce) | Velouté + lobster butter + fresh cream | To accompany white fish and lobster |
3. Derivatives of Espagnole Sauce
Ingredients | Uses | |
Demi-glaze (jus) | Equal parts of brown sauce + brown stock + reduced to half | Accompanies red meats and forms the base of other sauces |
Bigarade (orange sauce) | Demi-glaze + reduced red wine + orange juice + red currant jelly | Used for duck |
Diable (devil sauce) | Demi-glaze + reduced white wine + vinegar + cayenne pepper | To accompany roasted and grilled meats |
Madeira (wine sauce) | Espagnole + Madeira wine | To accompany offal, beef fillet, veal, and ham |
4. Derivatives of Tomato Sauce
Name of Sauce | Ingredients | Uses |
Marinara | Tomato sauce + garlic + onion + basil + oregano + olive oil | Used as a base for pasta dishes, pizza, and seafood |
Bolognese | Tomato sauce + ground beef + onion + celery + carrots + milk | Used as a base for pasta dishes, especially lasagna |
Arrabiata | Tomato sauce + garlic + chili peppers + olive oil | Used as a spicy sauce for pasta |
Puttanesca | Tomato sauce + capers + olives + anchovies + garlic + chili peppers | Used as a flavorful and savory sauce for pasta |
Vodka Sauce | Tomato sauce + vodka + heavy cream + garlic + basil | Used as a creamy and slightly spicy sauce for pasta |
Pomodoro | Tomato sauce + garlic + basil + olive oil | Used as a simple yet flavorful sauce for pasta |
5. Derivatives of Mayonnaise Sauce
Name of Sauce | Ingredients | Uses |
Aioli (garlic sauce) | Mayonnaise + pounded garlic cloves | Used in fish soups, eggs, and vegetables |
Chantilly (cream sauce) | Mayonnaise + stiffly beaten whipped cream | Used for vegetable salads |
Verte (green sauce) | Mayonnaise + puree of blanched spinach, watercress, and parsley | To accompany fish, eggs, and vegetables |
Cocktail | Mayonnaise + chopped shallots + white wine + ketchup + brandy | To accompany seafood |
Thousand Island | Tartare sauce + ketchup | Served with vegetables |
Tartare | Mayonnaise + chopped gherkins + capers + herbs | Served as a dipping sauce with fried fish |
6. Derivatives of Hollandaise Sauce
Name of Sauce | Ingredients | Uses |
Maltaise (orange sauce) | Hollandaise + juice of blood oranges + julienne of orange zest | To accompany vegetables |
Mousseline (cream sauce) | Hollandaise + whipped double cream | Used for fish, chicken, sweetbreads, and vegetables |
Moutarde (mustard sauce) | Hollandaise + Dijon mustard | To accompany eggs and fish |
Béarnaise | Hollandaise + shallots + tarragon + vinegar reduction | To accompany steaks, fish, and eggs |
Choron (tomato sauce) | Béarnaise + cooked tomato puree | To accompany eggs and fish |
3. Contemporary Sauces:
Contemporary sauces reflect modern cooking trends and often incorporate global flavors, healthier ingredients, or innovative techniques. Examples include:
Salsa: A fresh, uncooked sauce made from tomatoes, onions, chili peppers, and herbs.
Pesto: A sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Coulis: A smooth purée made from fruits or vegetables, often used as a garnish or sauce for both savory and sweet dishes.
Sriracha-based Sauces: Modern spicy sauces made with chili, vinegar, and garlic, often used as a condiment in fusion dishes.
4. Proprietary Sauces:
These are commercially prepared sauces, usually sold under specific brand names. They often have a standardized recipe and are readily available in stores. Examples include:
Worcestershire Sauce: A fermented sauce made from vinegar, molasses, tamarind, anchovies, garlic, and various spices.
Soy Sauce: A traditional Asian sauce made from fermented soybeans, wheat, and salt, used in numerous dishes worldwide.
Ketchup: A sweet and tangy sauce made primarily from tomatoes, vinegar, and sugar.
Barbecue Sauce: A smoky, tangy, and sometimes sweet sauce used as a marinade, basting sauce, or dipping sauce for grilled meats.
Each of these sauce categories plays a distinct role in culinary traditions and contributes to a wide variety of flavors, textures, and presentations in cooking. This was all about Sauces - Functions, Classification and Characteristics
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