Sauces

Question 1

Basic quantities of white sauce

Answer 1

10g butter
10g flour
150ml milk

Question 2

Basic method for white sauce

Answer 2

1. Make a roux with equal quantities flour and butter, cook out in a pan on medium heat for 1 minute
2. Take the pan off the heat. Slowly incorporate cold milk into the roux, mixing continuously. Beat out the lumps while mixture is still thick, then pour in the rest of the milk, mix and return the mixture to the pan
3. Bring mixture up to a boil, stirring continuously. After it reaches a boil, reduce heat to a simmer for 2-3 minutes.
4. Transfer to a container or bowl and close cover to prevent a skin from forming

Question 3

What is a roux?

Answer 3

Equal quantities flour and butter to thicken a known quantity of liquid

Question 4

How long to cook out a roux for? and why?

Answer 4

1 minute, to remove the raw floury taste

Question 5

Why does cheese go stringy in mornay sauce?

Answer 5

Cheese added on the heat

Question 6

Why do we brown flour for sauces?

Answer 6

Texture and flavour

Question 7

Basic method for espagnole

Answer 7

Blanch and fry lardons
Fry carrots and leeks until browned and shrivelled slightly
Add onions and fry until lightly caramelised
Add tomato puree and fry for 1 minute, then add flour and mix well
Pour in some stock and stir to distribute flour, then transfer to a saucepan and simmer for 3-4 hours
Skim if sauce is greasy and top up with water as needed
Sieve through a chinois and reduce to desired consistency

Question 8

Basic method for veloute

Answer 8

Make a blonde roux
Add stock gradually and stir until smooth
Return to heat and bring to boil, then turn heat down and simmer until thickened

Question 9

A sauce made by thickening a stock with a blonde roux

Answer 9

Velouté

Question 10

Daughter sauces of espagnole

Answer 10

Sauce Robert, Sauce Chasseur, Sauce Bordelaise