SS2 Catering Craft Practices Lesson Note on Methods of Making Sauces

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Methods of making sauces

1. Those made with roux e.g., white sauce and brown sauce.
2. Those thickened with cornflour, flour custard powder, rice four etc
3. Those made with an egg base e.g. custard sauces
4. Cold sauces e.g. mayonnaise
5. Unclassified sauces e.g. meat sauce, bread sauce jam etc.

Basic recipe of white sauce

Pouring sauce	Coating sauce	Panda
15g flour	25g flour	50g flour
15g fats	25g fats	50g flour
250ml liquid	250ml liquid	2502ml liquid
Seasoning	Seasoning	Seasoning

Preparations.

1. Melt the fat in saucepan
2. Add flour
3. Remove from heat and add the liquid, a little at a time without allowing the roux to brown
4. Add the remaining liquid and mix thoroughly
5. Return to heat, bring to the boil, stirring all the time until the mixture is smooth and creamy
6. Add the remaining liquid and mix thoroughly.
7. Season well but carefully
8. If sauce sis too thick add a little water bring to boil and boil stoirring all the time, if too thin reduce by boiling rapidly, stirring all the time as it is apt to burn at this stage.

Brown sauce- basic recipe.

• 15g fats – 250ml brown stock or water            – 1 onion
• 15g flour -1 small piece carrot                           – salt and pepper

1. Prepare vegetables and slice them
2. Melt the fat and fry vegetables till brown but not burnt
3. Add flour, cook until the roux becomes a good brown colour
4. Remove from heat, add liquid at a time mixing smoothly.
5. Retrun to heat and bring to boil stirring all the time. Add salt
6. Allow to simmer for about 3 minutes to ensure thorough cooking of the vegetables.
7. Skim, Strain, season and re heat.

Sauces thickened with corn flour, etc

Basic recipe.

½ level tbsp. cornflour, rice   – 250ml li-quid (water or milk with water)

½ tbsp. sugar or ½ tsp Salt and a pinch of pepper.

Method

1. Mix the starchy ingredient to thin paste with a little of cold liquid.
2. Bring the remaining liquid to boil.
3. Pour onto the thin paste stirring all the time.
4. Return to saucepan, bring to boil and continue boiling for 2-3 minutes, stirring continuously.
5. Add seasoning or sweetening.

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