• classic system of sauces based upon French culinary standard
• can be prepared in advance in a significant amount, then finished or flavored so it is "custom fit" to a particular dish

• Espagnole
• veloute
• bechamel
• tomato sauce
• hollandaise

• Brown sauce
• prepared by bolstering a brown stock with additonal aromatics and thickening with roux

Making the Sauce

1. Brown the trim and/or bones and mirepoix (browning enriches flavor)
2. Add the tomato paste and cook out until rust colored (as it cooks out the acidity and bitterness is reduced)
3. Add the brown stock to the bones and/or trim and mirepoix and simmer 2-4 hours, skimming as necessary throughout the cooking time (simmering develops flavor: extracts flavor from bones, trim & mirepoix. and reduced the volume of the liquid)
4. Strain the sauce and finish as desired and hold at 165 degrees F (can develop a skin- top sauce with melted whole/clarified butter will prevent this by creating a seal)

• made by reducing espagnole until richly flavored with velvety texture and a deep color
• 2 steps

1. Make espagnole- brown stock + brown roux
2. Reduce equal parts- espagnole + brown stock to original volume of espagnole

• white sauce family
• white stock + white or blond roux
• French: velvety, soft, and smooth to the palate"

1. Sweat the appropriate aromatics in fat
2. (Optional) Add flour and cook, stirring frequently
3. Add the lquid to the roux gradually. Add a sachet d'epices or bouquet garni, if desired
4. Add other seasonings and summer for 30 -60 min, stirring frequenty and tasting throughout cooking time
5. Strain the sauce
6. Finish as desired (usually with cream) and hold at 165 degrees F for service

• Italian style: made by simmering tomatoes with only a few other ingredients, typically just oliveoil & garlic, oregano and basil for flavorings
• Classical recipe: cook a mirepoix in rendered salt pork, add flour to cook into a roux, then add crushed whole tomatoes and a white stock. thyme and bay leaf as flavorings
• Thickened with tomato paste vs roux
• Tomato + white stock + blond roux

1. Sweat or saute the aromatic vegetables
2. Add the tomatoes and any remaining ingredients and simmer until the flavor is fully developed, stirring frequently, skimming, and tasting throughout cooking time
3. Puree the sauce, if desired (will emulsify the sauce)
4. Finish as desired (check balance of flavorings)

• emulsion, warm butter sauce
• prepared by emulsifying melted or clarified butter and water (in the form of an acidic reduction and/or lemon juice) with partially cooked egg yolks

1. Make the reduction (standard: dry white wine, white wine vinegar, minced shallots, and cracked peppercorns cooked au sec)
2. Add the egg yolks to the reduction and whisk over barely simmering water until thickened and warm (plenty of steam, yolks tripled in volume- do not overcook)
3. Gradually whisk in the warm butter (will thicken as more butter is added)
4. Season to taste (lift the flavor, finished with minced herbs)
5. Serve immediately or hold at or near 145 degrees F for no more than 2 hours

• Reasons it Breaks:
• Temperature- too hot or too cold
• Mixture became saturated- fat added too quickly

• white sauce family
• History: made my adding cream to a relatively thick veal veloute sauce
• Today: made by thickening milk with a white roux
• milk+pale roux

• Cold- Mayonaise
• Hot- Hollandaise, Beurre blanc, Bearnaise
• Basic ratio of yolk to egg fat is the same

Components

• Mother Sauce
• Accessory
• Liaison Final

Method for Bechamel or Veloute

• Add accessory ingredients to Mother Sauce
• Simmer til reduced to original volume
• Finish with liaison finale
• ex. cream sauce

1. Production of a stock (white or brown)
2. Make a corresponding roux (pale, golden, or brown)
3. Establish a Liaison between the roux and liquid
4. Clean the sauce by depouillage (the removal of all fat and impurities- to establish the 5 physical properties: thickness, smoothness, color, lusterm opacity)
5. Strain the sauce