Bsc 1st Semester Stocks Food Production

STOCKS:

 Most of the flavor and the body of stock are obtained from the bones of beef, veal, chicken and other poultry and fish. Occasionally, lamb, goat, pork and game bones are used for specific purposes. The kind of bones used would ofcourse indicate the type of stock.
Chicken stock is made from chicken bones
Veal stock is made from veal bones
Fish Stock is made from fish bones and
Beef stock is made from beef bones

Chicken and veal stock is called White Stock whereas Beef Stock is referred to as Brown Stock. The bones for brown stock are first browned in the oven so as to give the special color. Lamb, turkey and have specialized uses.

There are two important factors to keep in mind here:

1. Meat and bones contain connective tissues called collagen. On heating, these break down and form gelatin and it is this gelatin that gives `body’ to the stock. Body is an important feature in stock making and is a quality indicator. A well made stock will thicken and even solidify when chilled.
2. Cartilage is the best source of gelatin in bones. Younger animals have more cartilage in their skeletons. As they get older, these harden into solid bone which is harder to dissolve into the stock. Knuckle bones, on the joints of major bones, have a lot of cartilage and are valued in stock making. Neck bones and shank bones are also used a great deal.

Large bones are cut into smaller pieces, about 3” long. This exposes more surface area and aids maximum extraction. These smaller pieces of bones are easier to handle and fit easily into the stockpot.


MEAT:

Because of its cost, meat is rarely used nowadays in stock making. However, in the classical methods, large pieces of tougher cuts of meat were used to add flavor, taste, and nutritive value and to give body to the stock. Of course, suitable meats would be used. Beef for beef stock, chicken for chicken stock etc.


MIREPOIX:

Aromatic vegetables are the second most important ingredients used to make stock. These add to the flavor and will include onion, carrot, celery and leeks. When these vegetables and roughly cut and mixed together, they are referred to as a mirepoix. (Pronounced: Meer pwah). A mirepoix is used in all areas of cooking as a flavoring and not just in stock making. So you will come across this term often. To make 400 GMS of mirepoix you will need:
200 GMS onion & leeks (without the green portion)
100 GMS of carrot &
100 GMS of celery.
To make mirepoix for a white stock, omit the carrot. This is done so as to obtain a colorless stock. As I have mentioned earlier, the vegetables of a mirepoix are roughly cut. The size depends on for how long you will cook the stock. Cooking times of the various stocks will vary, as you will learn later in this chapter.


ACID:

Acid products help to dissolve the connective tissue present in meat and bones. Tomato products (paste and puree or juice) are used in brown stocks but would discolor white stock. Lemon juice or white vinegar is a commonly used acid product. Wine is occasionally used especially for fish stocks. However, its flavor contribution is more important than its acidity.


SCRAPS & LEFTOVERS:

These are constantly being added into the stockpot over a period of time. This may or may not be a good idea. Scraps and leftovers may be added if they are clean and appropriate to the stock being made. Remember that the stockpot is not a garbage disposal unit and the final product is only as good as the ingredients that are used.


SEASONING AND SPICES:

1. Salt is used in minute quantities in stock making. They help to bring out the natural flavors in the stock. However, stock is rarely served as it is but is part of some other dish, which will have its own seasoning. Moreover, stock is always concentrated before use.
2. Herbs and spice should be used only lightly. They should never dominate a stock or have a very pronounced flavor. Herbs and spices are normally tied in a muslin (cheese) cloth and introduced into the stock. This is known as a sachet (which is French for a bag). A bouquet garni is a kind of sachet, which uses parsley stalks, thyme, bayleaf and peppercorn. This is the ideal combination for stock making.


Many chefs use ratios to help them remember the basic proportion of the ingredients used in stock making.

Bones: 50%

Mirepoix: 10%

Water: 100%

However, given here is a more detailed ratio of the ingredients used.
INGREDIENT PROPORTIONS:

For 4 liters of stock

Ingredients White Brown Fish
Stock Stock Stock

Bones 2.5kg 2.5kgs 2kgs
Mirepoix 500g 500g 250g
Water 5lit 5lit 4lit
Sachet 1 no 1no 1no
Tomato product -- 250g --
White Wine -- -- 250ml


PROCEDURES:

Making stock may seem to be a simple procedure. However, there are many steps involved. You must understand not only what to do, but also why you are doing it.

Blanching of the Bones:

We know that proteins coagulate when heated. Many proteins dissolve in cold water, but solidify into small particles or into froth and scum when heated. It is these particles that make a stock cloudy. Much of the technique of stock making involves avoiding cloudiness to produce a clear stock. The purpose of blanching the bones is to rid them of the impurities, which cause cloudiness. The bones of young animals are highest in blood and other impurities that cloud and discolor stocks. Chefs tend to disagree on the importance of blanching. Some feel that the process causes flavor loss. Others feel it is necessary to produce a clear stock. Fish bones are not blanched because of their short cooking time. Blanching involves the following steps:
1. Cut bones into small pieces and rinse in cold water. This washes off the blood and some of the other impurities. This step is especially important if the bones are not absolutely fresh.
2. Place the bones in a stockpot and cover with cold water. Remember, impurities dissolve easily in cold water.
3. Bring the water to a boil. As the water heats, impurities solidify (coagulate) and rise to the surface as scum.
4. Drain the bones and rinse them well. The bones are now ready for the stockpot.
5. To make brown stock, one more step is involved: Browning of the bones in the oven. This will impart the required color to the stock.

Procedure for preparing stock:

1. Add the blanched bones to cold water.
2. Bring the water to a boil, then reduce to a simmer.
3. Skim the scum that rises to the surface, carefully.
4. Add the mirepoix and the sachet. (add tomato products if used)
5. Do not let the stock boil rapidly. Keep it at a low simmer. Boiling makes the stock cloudy.
6. Skim the surface as often as required.
7. Keep the water level above the bones. Cooking bones exposed to air will turn them dark and discolor the stock.
8. Simmer for the recommended time:
9. Brown stock: 6 to 8 hours
White stock: 3 to 4 hours
10. Skim the surface and strain the stock through a clean muslin/Tammy cloth.
11. Cool the stock as quickly as possible. Cooling the stock quickly and properly is important. Improperly cooled stock can spoil easily because it is a good breeding ground for bacteria. Do not refrigerate hot stock. It will damage the refrigerator and cause other foods to spoil as well.

Note: For Brown Stock, the mirepoix may be browned with the bones.
When the bones are half browned, add the mirepoix. However, some chefs prefer to add the mirepoix directly to the stock.


FISH STOCK:

Fish stock is prepared from fish bones obtained after cleaning, cutting, trimming and filleting fish. These are thoroughly washes and then allowed to sweat in a little oil or butter in a covered pan over medium heat. Water is then poured into the pan and brought to a boil. The scum formed is skimmed off regularly and the mirepoix added before allowing the stock to simmer for 20 to 25 minutes. Because of the short cooking time involved, fish stock is often referred to as Court Bouillon (court meaning short in French).



REDUCTION & GLAZES

Stocks can be concentrated by boiling or simmering them to reduce them and evaporate part of the water. This is called reduction or reducing.

A glaze is a stock that is reduced till it coats the back of a spoon. It is so concentrated that is solid and rubbery when refrigerated. Glazes are used as flavorings in sauce making and in some meat, fish, poultry and even vegetable preparations. Only small amounts are needed, as they are very concentrated. There are three types of glazes:

1. Meat glaze or glace de viande made from brown stock.
2. Chicken glaze or glace de volaille made from chicken stock.
3. Fish glaze or glace de poisson made from fish stock (sometimes called Fumet).



The cost, both in terms of money, material and time of making stocks in the kitchen has lead to the widespread use of concentrated convenience products known as bases. The may be powders or pastes which are diluted with water to make a flavored liquid similar to stocks. Nestle, Maggi and Knorr are the leading international manufacturers of these bases.

Glazes can be considered to be bases, and in fact they are the original bases, used long before the modern versions.

Bases vary greatly in quality. The best ones are composed mainly of meat extracts. These are perishable products and need to be refrigerated. However, a lot of bases are primarily salt (an expensive way of buying salt). Read the list of ingredients on the box or packet and avoid those, which list salt first!

USING BASES:

- Bases can be improved by simmering them with a little mirepoix, meat trimmings and bones. This improves the taste and gives a `fresher’ and more natural flavor to the stock.
- Bases can be added to stocks to supplement their flavor and taste and reduce the cooking time.
- Bases are added to stocks to supplement them when only a little is on hand.

There is no substitute for a well-made stock. But it is also true that a good base may be better than a poorly made stock!!

Bsc 2nd semester Soups Food Production

SOUP

 Soups are a liquid food that is derived from meat, fish, poultry, and Vegetables. Soups are most often served at the beginning of a meal or as the main course for lunch or a snack. The term soupe originally referred to the slice of bread upon which the contents of a cooking pot (potage) were poured.

Classification of soups:

When referring to soups, it is important to know that all soups will fall into three broad categories.

1. Thin – These are unthickened soups that may or may not contain other ingredients such as vegetables or meats. Some examples are:

Broth or Bullion; Vegetable Soups (some containing meat); Consommé

2. Thick – Any soup that is thickened will fall into this category; the thickening can come from any of various sources. Some examples are:

Cream Soups; Purée Soups (sometimes referred to as potage); Bisques; Chowders; Potage

3. Specialty – Soups that do not fit neatly into the above categories. Most specialty soups will have similarities like that they are

thick or thin. Types of specialty soups include all cold soups, national or regional soups, and some low fat soups.

Some examples are: Regional Soups; National Soups

1) Thin soup or clear soups:- These soups are all based on a clear, unthickened broth or stock. They may be served plain or garnished with a variety of vegetables and meats

A. Broth and Bouillon are two terms used in many different ways, but in general they both refer to simple, clear soups without solid ingredients.

B. Vegetable soup is clear, seasoned stock or broth with the addition of one or more vegetables and sometimes meat or poultry products and starches.

C. Consommé is a rich, flavoured stock or broth that has been clarified to make it perfectly clear and transparent.

2) Thick soups: Thick soups are opaque rather than transparent. They are thickened either by adding a thickening agent such as roux, or by pureeing one or m ore of their ingredients to provide a heavier consistency.

A. Cream soups are soups that are thickened with roux, beurre manié, liaison, or other added thickening agents and has all the addition of milk / cream. Cream soups are usually named after their major ingredient, such as cream of tomato, cream of broccoli.

B. Purees are soups that are naturally thickened by pureeing one or more of their ingredients. They may be made with dry legumes or from fresh starchy vegetables. Purees may or may not contain cream.

C. Bisques are thickened soups made from shell fish. They are usually prepared like cream soups and are almost always finished with cream.

D. Chowders are American soups made from fish, shellfish or vegetables. They usually contain milk and potatoes.

E. Velouté is made with a Blond Roux and flavoured stock, prepared in the same way as a Velouté sauce and Liaison is added to finish. A Liaison is Egg Yolks and Double Cream

3) Specialty soups: Some of the international soups

A. Minestrone Italy

B. Green turtle soup England

C. French onion soup France

D. Cock-a-leekie Scotland

E. Mulligatawny India

F. Gazpacho Spain

G. Paprika Hungry

H. Manhattan Clam Chowder America

I. Scotch broth Scotland

J. Camaro brazil

4) Cold soups:- are sometimes considered specialty soups, and in fact some of them are. But many other popular cold soups, such as jellied consommé, cold cream of cucumber soups are simply cold versions of basic clear and thick soups..

COMMONLY USED GARNISHES FOR SOUPS:

Soup garnishes may be divided into three groups.

1. Garnishes in the soup.

· Major ingredients, such as the vegetables in clear vegetable soup, are often considered garnishes. This group of garnishes also includes meats, poultry, seafood, pasta products, and grains such as barley or rice. They are treated as part of the preparation or recipe itself, not as something added on.

· Consommés are generally named after their garnish, such as consommé brunoise, which contains vegetables cut into brunoise shape.

· Vegetable cream soups are usually garnished with carefully cut pieces of the vegetable from which they are made.

2. Toppings.

Clear soups are generally served without toppings to let the attractiveness of the clear broth and the carefully cut vegetables speak for themselves. Occasional exceptions are toppings of chopped parsley or chives. Thick soups, especially those that are all one color, are often decorated with a topping. Toppings should be placed on the soup just before service so they won’t sink or lose their fresh appearance. Their flavors must be appropriate to the soup. Do not overdo soup toppings. The food should be attractive in itself. Topping suggestions for thick soups:

· Croutons Dices or other shapes made from bread, toast, pastry.

· Profitroles Prepared from chou paste. They are miniature cream puffs which may be filled or used plain.

· Cereals Rice or barley.

· Cheese Cheese balls, or grated Parmesan served with croutons on one side.

· Cream Unsweetened whipped cream or sour cream.

· Meats Usually small dices or juliennes.

· Poultry Same as meat.

· Seafood Diced or flaked. Large enough pieces distinguishable.

· Pastas Noodles, spaghetti, other pasta products such as star letters, cornets, etc.

· Vegetables Cut in various sizes, shapes-juliennes, round slices, dices of spring vegetables.

· Fresh herbs (parsley, chives), chopped

· Fried herbs, such as parsley, sage, chervil, celery leaves, leek julienne

3. Accompaniments.

American soups are traditionally served with crackers. In addition to the usual saltines, other suggestions for crisp accompaniments are:

· Melba toast

· Corn chips

· Breadsticks

· Cheese straws

· Profiteroles (tiny unsweetened cream-puff shells)

· Whole-grain wafers

Bsc 2nd semester Sauces and Gravies Food Production

 SAUCE:-

What is sauce: sauce is a hot or cold seasoned liquid either served with or used in cooking of a dish to impart flavor to the dish which is compatible (suitable) with the ingredients (of the dish). The word comes from the Latin word “salsus” which means salted since salt has always been the basic condiment.

Careme and Escoffier are the two chefs who have contributed to the development of sauces in French cuisine. Careme was the first one to come up with a classification of mother sauces and Escoffier refined the sauces and added more derivatives or small sauces to these mother sauces

Demiglace or Espagnole, veloute, tomato and hollandaise are often referred to as the “grand sauces” or “mother sauces”. Modern day chefs also classify mayonnaise as a cold mother sauce.

Characteristics of sauce:

A sauce may be thin or thick; it may be strained or it may contain visible ingredients. It may be used to season raw food (coleslaw);

The structure of sauces:

The major sauces we consider here are made of three kinds of ingredients

1. A liquid , the body of sauce
2. A thickening agent
3. Additional seasoning and flavoring ingredients

CLASSIFICATION OF SAUCES:

Foundation sauce/Mother sauce -

      1. Starch thickened sauce (béchamel, veloute, tomato, espagnole)

                                      2. Emulsified sauce (hollandaise, mayonnaise)

Non derivative sauce:

1.       English sauce

2.       Proprietary sauce

3.       Butter Sauce

4.       Dessert Sauce

BECHAMEL SAUCE –

• A Béchamel sauces is made by thickening milk with white roux and simmering it with aromatics.
• The milk is first reduced or boiled with aromatics such as onions wrapped with bay leaf and cloves (called onion cloute) and then thickened with roux.
• When properly prepared Béchamel sauce should have a creamy flavour, reflecting its base liquid which is milk.
• There should be no raw taste of roux remaining in the sauce which means that it needs to be cooked thoroughly for sufficient time.
• A good béchamel sauce will have a definite shine and will be perfectly smooth with no graininess.
• Béchamel sauce is finished with butter to avoid skin formation on top.

Recipe for béchamel sauce:

Flour –30 gm , Butter- 30 gm , Milk – 1 liter, Onion cloute – 1no, Seasoning –TT

Derivatives of Bechamel –

MORNAY-Béchamel+ Grated Cheese+ Cream + Egg Yolk
CREAM SAUCE- Béchamel+ Fresh Cream+ Butter

SOUBISE –Béchamel +Sautéed Minced Onions + Nutmeg And Strained.

CARDINAL – Béchamel + Lobster Butter + Truffle Essence+ Fish Fumet

MUSTARD- Béchamel + Fresh Cream + Butter +Mustard

PARSLEY – Béchamel + Fresh Cream + Butter+ Chopped Parsley.

VELOUTE

• This sauce used to prepare numerous white sauces using blond roux, has a name that translates from French as velvety, soft and smooth to the palate.
• A truly excellent veloute should meet several criteria such as it should have a pale ivory colour with no hint of grey, should be shiny and perfectly smooth, with no hint of graininess.
• The sauce should have a noticeable body thick enough to coat the back of a spoon, yet still easy to pour form a ladle.
• Basic veloutes are classified as three which are as follows:

1. Fish veloute
2. Chicken veloute
3. Meat veloute

Recipe of veloute sauce –

Butter – 20 gm

Flour- 20 gm

Stock (chicken/veal/ mutton/ fish)- 1 lt

Mushroom trimming- 25 gm

Bouquet garni- 50 gm

Derivatives of Fish veloute

NORMANDE – fish veloute+ mushroom+ oyster liquor+ fumet, finished with egg yolk and cream +shelled shrimp tails+ shrimp butter.

BERCY – Normande + Shallots + White wine + Parsley + Butter

CREVETTES - Normande sauce + Shrimp butter + Chopped cooked shrimps

DIPLOMATE – Normande + Lobster butter + Lobster dices + Chopped truffle.

VIN BLANC – Normande + White wine + Shallots + Fines herbs

AMIRAL – Vin Blanc sauce + Grated lemon zest + Chopped anchovies + Capers

ANCHOIS – Normande + Anchovy butter + Chopped anchovy fillets

Derivatives of Chicken veloute

SUPREME – chicken veloute + white wine + parsley+ shallots+ mushrooms trimming and strain. Add fresh cream+ yolk+ lemon juice.

HONGROISE – Supreme + Chopped onion + Paprika +White wine

ALBUFERA – Supreme + Meat glaze + Pimento butter

IVOIRE – Supreme or Allemande + Meat glaze

CHIVRY – Supreme + Fines herbes + White wine + Butter

PRINCESS – Supreme + Julienne of chicken + Mushroom liquor + Chopped mushrooms + Asparagus tips.

Derivatives of meat veloute:

CAPER – mutton veloute + capers

RAVIGOTE – veal veloute + white wine+ vinegar+ shallot butter, garnished with dices of marrow and chopped parsley.

TOMATO SAUCE –

• There are several approaches to making a tomato sauce.
• The first approach is what is generally known as Tomato concasse which is basically prepared by using fresh tomatoes and cooking them in olive oil with garlic and onions, chopped bacon, blond roux..
• The tomatoes used for making concasse are usually deskinned, deseeded and chopped  but alternatively they may be left whole along with the skin and seeds in case of bulk operation.
• The other approach to what is known as Tomato sauce and is a part of the mother sauces is prepared by cooking good brown stock with plenty of fresh tomatoes and adding cooked tomato paste to the sauce reducing it considerably, straining it and serving it as a sauce.
•  Tomato sauce should have a deep, rich tomato flavour, with no trace of bitterness, or acidity or sweetness. Tomato sauce is slightly coarser than any of the other mother sauces because of the degree of texture that remains even after pureeing and straining the tomatoes.
• Plum tomatoes sometimes referred to as Roma tomatoes are generally preferred for Tomato sauces since they have a relatively good ratio of flesh to skin and seed.

Recipe of tomato sauce:

Flour – 10 gm , Butter- 10 gm , Bacon- 5 gm , Onion – 80 gm , Carrots- 50 gm , Celery- 10 gm , Bayleaves -2 no, Tomato puree- 150 gm , Chicken stock- 600 ml , Sugar- 6 gm , Salt –TT, Pepper- TT

Derivatives of Tomato Sauce –

PORTUGAISE – Tomato sauce + Garlic + Fresh Diced Tomatoes + Chopped onions

ITALIENNE – Tomato sc + demi glaze + chopped shallots+ mushrooms+ lean ham+ Fine herbs

BRETONNE – Tom Sc + White wine + Ch parsley + Ch onion + Garlic + Demi glace + usually some boiled bean puree or whole beans are added.

PROVENCALE – Tomato sauce + Garlic + Parsley + Sugar + chopped onion+ mushrooms

BARBECUE – Tomato sc + Mustard + Tomato ketchup + Pineapple juice + Chopped bell peppers + Chopped onion, garlic, Pineapple + Sugar + Vinegar

CHAUD FROID – Tomato sauce + Aspic

BROWN SAUCE / ESPAGNOLE –

• Espagnole which is commonly referred to as Brown sauce was originally prepared in a lengthy process where in browned veal bones and mirepoix were reduced with ham and partridges to prepare a flavourful brown stock which was then thickened with brown roux.
• This recipe was documented by Careme and the sauce was called “Espagnole” which means “Spanish sauce” after the ham which was added in the sauce as Spain during that time produced the best hams in the world.
• Technically speaking it is incorrect to term modern day brown sauce as “Espagnole” because ham is no longer used these days for preparation of brown sauce.
• The four basic elements of brown sauce are – brown veal stock also known as Estouffade, mirepoix cut into large dice, tomato puree and brown roux.
• The stock is directly responsible for the ultimate success of the sauce and it must be of excellent quality, with a rich appealing flavour and aroma.

The tomato puree should be thoroughly cooked before adding it to the stock. Allowing the tomato puree to cook out reduces any excessive sweetness, acidity, or bitterness, which might affect the finished sauce. This process is referred to in French as pincage, a culinary term which indicates that an ingredient usually tomatoes is browned in fat.

DEMI – GLACE

The name demiglace translates literally as “half glaze”. The sauce is prepared by taking equal quantities of good brown sauce and brown stock or estouffade and reducing it to half of its original volume.

Recipe of espagnole:

Flour –20 gm , Butter- 20 gm , Bacon – 30 gm , Onion – 100 gm , Bouquet garni- 50 gm , Brown stock- 1 lt, Tomato puree- 30 gm , Carrots – 100 gm , Salt- TT, Herbs – 10 gm

There are a number of derivative sauces which are based on brown sauce or demi glaze and are as follows:

BERCY – Shallots + White wine + Parsley + Peppercorn +Butter +Dices of bone marrow.

BORDELAISE – Red Bordeaux wine reduction + Demi-glace + Poached bone marrow

CHARCUTIERE – Robert sauce + Julienne of gherkins

CHASSEUR – Means hunter’s style – Mushrooms + Shallots + White wine + Tomato concasse + Brown sauce

CHATEAUBRIAND – Shallots + chopped mushrooms + white wine + butter + thyme + tarragon + parsley.

DIABLE – Also devil’s sauce – White wine reduction + shallots + crushed peppercorns + Cayenne pepper.

FINES HERBES – White wine + lemon juice + chopped fines herbs.

PIQUANTE – White wine reduction + vinegar + shallots + chopped gherkins + chervil + tarragon + peppercorns

ROBERT – White wine + Mustard + Chopped onions + Butter

POIVRADE – Red wine reduction + Peppercorns + Butter

MOSCOVITE – Poivrade sauce + juniper berries + toasted sliced almonds + black currants + Marsala wine.

HOLLANDAISE –

• This sauce received its name as recognition of the butter and other high quality dairy products produced in Holland.
• Since the largest proportion of Hollandaise sauce is butter, the sauce will succeed or fail depending on the quality of butter as well as other factors such as temperature, and skill full balance of egg yolks.
• Hollandaise belongs to a group of sauces known as emulsion sauces. An emulsion is formed when one substance is suspended in another substance – in this case clarified or melted butter is suspended in partially cooked egg yolks.
• This sauce is very fragile or delicate as it is not a true mixture but a suspension of particles and can easily disintegrate or separate into individual components.
• A good hollandaise sauce should have pale lemon colour with a satin smooth appearance, texture and a light and frothy consistency.
• To prepare Hollandaise a reduction is made either with white wine or white wine vinegar, chopped shallots and peppercorns. Freshly squeezed lemon juice, salt and white pepper may also be added. The mixture is allowed to cool, egg yolks are added and then very carefully over a double boiler it is beaten with a whisk and a fine stream of clarified butter or melted butter is incorporated in the sauce.
• The sauce will thicken as more and more butter is blended in. Hollandaise sauce should always be kept or stored at a temperature of 70ºC. Approximately 100 gm of butter should be added for each egg yolk.

Recipe of hollandaise sauce:Melted butter – 800 gm , Egg yolk- 8 nos , Vinegar/ lemon juice- 30 ml, Peppercorn (crushed) - a few nos, Salt- TT, Cold water- 2 tbspoon.

Derivatives of Hollandaise sauce:

BEARNAISE: hollandaise + chopped tarragon+ chervil (chopped) + Brunoise of shallots.

CHORON – Tomato puree + béarnaise sauce
FOYOT – Hollandaise + Meat Glaze

MALTAISE – Zest and juice of blood orange + Hollandaise

MOUSSELINE – Whipped cream + Hollandaise

NOISETTE - Nut brown butter + Hollandaise sauce

Correcting a curdled sauce –

• Place a small amount of boiling water in to clean bowl. Gradually whisk the curdled mixture on to the water.
• Place flesh egg yolk into clean bowl. Gradually whisk the curdled mixture onto the yolks over double boiler( baine marie)

MAYONNAISE SAUCE –

Mayonnaise is an emulsified sauce. An emulsified sauce is formed when two liquids that would not ordinarily form a stable mixture are forced together and held in suspension. To make mayonnaise oil is whished together with a small amount of vinegar (it is the water in the vinegar that doesn’t normally mixed with oil). To prevent oil droplets from regrouping an emulsifier is added. For mayonnaise, the emulsifier is lecithin, a protein found in eggyolk. (The acid is the vinegar also helps to form the emulsion)

To prepare mayonnaise, first separate the egg yolk and white. Collect the yolk in a cleaned bowl. Add mustard powder, salt and white pepper powder and mix well. Add refined oil drop by drop and keep on whisking in a uniform motion in the same direction. Gradually the emulsion will form. Whenever consistency is to be adjusted, add lemon juice or vinegar. Preserve in refrigerated condition.

Recipe of mayonnaise sauce –Egg yolk- 8 nos , Refined oil – 1 lt, Vinegar- 10 ml , Mustard powder- a pinch , Salt –TT, Lemon juice – 1 no

Reasons for curdling mayonnaise:

• If it is exposed near heat like flame or sunlight
• If the container and the whisk is not perfectly cleaned
• If oil is not added carefully drop by drop.
• If whisking is done at randomly.
• If the egg is just taken out from freeze but not thawed.
• If proper ratio of oil and egg yolk is not followed.

Correcting curdled mayonnaise -

• In a cleaned bowl put a spoonful of hot water and a pinch of mustard powder, mix well. Drop by drop add the curdled mayonnaise in it and keep on mixing. It will be rectified.
• In a cleaned bowl take fresh mayonnaise and add drop by drop add the curdled mayonnaise in it. Keep on mixing. It will get rectified
• In a cleaned bowl, take fresh egg yolk, drop by drop add the curdled mayonnaise in it. Keep on mixing. It will get rectified

Derivatives of mayonnaise sauce:

TARTARE – mayonnaise + gherkin+ caper+ shallots + parsley

COCKTAIL SAUCE – mayonnaise sauce + tomato ketchup + w. sauce+ Tabasco sauce + cream + lemon juice

SAUCE VERTE – mayonnaise + puree of (blanched herbs+ spinach+ parsley+ chervil+ tarragon), passed through a fine sieve

AIOLI – mayonnaise + finely chopped garlic + lemon juice

VINCENT – equal amount of tartare and vert sauce mix together

REMOULADE – mayonnaise + mustard garnished with capers, parsley, gherkin, chervil, tarragon and finished with anchovy essence.

NON DERIVATIVE SAUCES ARE CLASSIFIED INTO FOUR CATEGARIES:

• Class of its own (English sauce) - apple sauce, bread sauce, cranberry sauce, Cumberland sauce, mint sauce etc.
• Proprietary sauce- Hot or cold seasoned liquid, which is served with or used in the cooking of a dish. Tomato ketchup, HP sauce, Tabasco sauce, chilly sauce, soy sauce, worcestershire sauce.
• Butter sauce: two types are there. Hot butter sauce- noisette butter, beurre meuniere, beurre noir etc. hard butter sauce –anchovy butter, garlic butter, shrimp butter, lobster butter, parsley butter etc
• Dessert sauce – apricot sauce, melba sauce, black current sauce, caramel sauce, peach sauce, pineapple sauce, chocolate sauce, custard sauce.

PROPRIETARY SAUCE :

These sauces are industrially made.

1.       Soya sauce : it is the basic condiments from south east Asia and Japan. This sauce is made from soya beans, wheat, water and salt.

2.       Worcestershire sauce : it is also known as LP sauce( lea and perrins sauce). Traditional w. sauce is thin, dark brown and pungent, with visible sediment.

3.       Barbeque sauce : it was originated in USA. It is used in marination and dipping sauce.

4.       Ketchup : commercial ketchup is like  smooth tomato sauce, and it is highly seasoned.

5.       Tobasco sauce : the chilli or hot red pepper is the principal ingredients of commercially prepared hot sauce.

CONTEMPORARY SAUCES :

Today’s chefs are responding to demands for lighter sauces that are simpler, less rich and more easily prepared than those of past.

1.       Pesto sauce : it is popular sauce from Italy. Pesto means a paste and is popularly made with basil.

2.       Harissa : a hot red pepper sauce from north Africa

3.       Romesco sauce : this spicy red sauce from catalonia is wonderfull with grilled fish.

4.     Salsa di noci : in linguria, Italy, pepared with walnut, garlic, bread crumb, olive oil, parmesan cheese, sour cream etc.

Sauces	Gravies
Mother sauces are mayonnaise, hollandaise, brown sauce, béchamel sauce, veloute sauce etc	Indian gravies are brown gravy, makhni gravy, kadhai gravy, palak gravy etc.
Mother sauces are based on meat stock/oil/fat thickened with emulsifier or a thickening agent.	Gravies are make onion, tomato and Indian spices.
No used of Indian spices	Usages of Indian spices
Lightly aromated	Highly aromated.

QUESTION:-

·       Name the basic / leading / mother sauces giving two derivatives of each with ingredients.

·       What are the ingredients used in thousand island and tartare sauce

·       Difference between sauce and gravy

·       Explain contemporary and proprietary sauces