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German sauce (sauce Allemande) –veal stock, champignon fond mixed with egg yolks; seasoned with white pepper, finished with lemon juice and mounted with butterMushroom sauce (sauce aux champignons) –velouté reduced with mushroom fond and garnished with sautéed mushroomsDerivatives of chicken velouté and their main ingredients are:Supreme sauce (sauce suprême)–velouté reduced with additional poultry stock and mushroom stock; finished with cream, reduced and mounted with butter, then passed through a muslin clothAurora sauce (sauce à l’aurore) –velouté slightly coloured with tomato pasteImagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302page057
SITHCCC007 Prepare Stocks, Sauces and Soups.Emulsion SaucesImagine Education Australia Pty Ltd | CRICOS 02695C | RTO 31302The most commonly used emulsifying agent is egg yolk, but other commercial binders and gums are used in convenience sauces. To achieve an emulsion the ingredients have to be mixed gradually and carefully. The egg yolk binds the fats in the form of oil or butter. Bound emulsion sauces can be either cold or warm..All emulsion-based sauces require care with storage since they spoil easily and will split quickly if stored in an area that is too hot, such as the bain-marie. However they must not be stored too cold either as the butter starts to set..Warm emulsion sauces should not be stored longer than 1 hour as they form an ideal breeding ground for bacteria due to the temperature range (danger zone) during storage. Salted, pasteurised egg products can be used to extend the shelf life.An emulsion is the combination of 2 ingredients that usually do not combine, such as oil and vinegar. The 2 major types of emulsion sauce are temporary and permanent. A temporary or suspended emulsion, such as a vinaigrette, is one where the ingredients will separate again. Temperature control is important as the sauce will split if heated too much (usually above 80°C).page058