Chapter 2

Chapter 2

Cold Sauces and Cold Soups

Chapter Objectives Understand and identify cold emulsion sauces Recognize basic vinaigrette preparation Prepare and repair mayonnaise sauces Identify dairy-based sauces, salsas, coulis and

purées, and miscellaneous sauces Explain the preparation of coating sauces

including the use of gelatin Describe a variety of cold soups such as

vegetable and fruit soups, cream-style soups, and clear cold soups

Cold Sauces

In the kitchen, the chef’s sauce repertoire includes: Cold emulsion sauces: vinaigrettes and

mayonnaise Dairy-based sauces Salsas Coulis and purées Coating sauces Miscellaneous cold sauces such as

horseradish and mignonette

Cold Emulsion Sauces

An emulsion is made by combining two ingredients that would not otherwise blend into a homogeneous mixture

An emulsion has two phases:1. Dispersed phase: an oil that is broken into very small droplets.2. Continuous phase: oil droplets are suspended in the vinegar.

Temporary Emulsions

Form quickly Require mechanical action of whipping,

shaking, or stirring Example: vinaigrettes

Emulsifiers

Needed to keep the oil in suspension and make the emulsion stable

Examples of emulsifiers: Egg yolks Mustard Glace de viande Starches Corn starch and arrowroot

Basic Vinaigrettes

Basic ratio: 3 parts oil to 1 part acid Temporary emulsion made by the

measured ingredients until they form a homogenous sauce

Remains an emulsion for a short time and separates back into oil and vinegar

Best way to check for flavor and balance: dip a piece of lettuce into it, shake off the excess, and evaluate the taste of the sauce on the lettuce

Emulsified Vinaigrettes

Ratio of oil and vinegar (3 to 1) Steps for making an emulsified

vinaigrette:1. Combine the vinegar and all seasoning ingredients. Add the emulsifier.2. Add the oil gradually, whisking constantly, a little at a time until an emulsion is formed then whisk oil in at a steady stream.3. Add any garnishes and check for seasoning.

Reduced-Fat Vinaigrettes

Replace up to two-thirds of oil with a lightly thickened stock or juice

Purées of fruits and vegetables can also be used in place of part of the vinaigrette’s oil

Same steps for combining and readjusting seasoning used as for other vinaigrettes

Mayonnaise Preparation:

1. Select and prepare ingredients: 6 to 8 ounces oil for each egg yolk (usually pasteurized yolks).2. Blend the yolks with a bit of water. You may want to add an acid or mustard at this point.3. Add the oil a little at a time, whisking in the oil completely. Once one-fourth to one-third of the oil has been blended in correctly, you may start to increase the amount you add.4. Adjust the thickness and flavor of the sauce.5. Add any additional flavoring or garnish ingredients.

When Mayonnaise Breaks

Reasons: Oil added too rapidly Sauce was allowed to become too thick Sauce became too cold as it was being

prepared Sauce became too warm as it was being

prepared

Fixing a Broken Mayonnaise

1. Beat a pasteurized egg yolk until foamy.

2. Gradually incorporate the broken mayonnaise, whisking constantly. The mayonnaise should combine into a homogenous sauce. Taste and season before serving.

Dairy-Based Sauces

Used as salad dressing or dips Made from soft cheeses or cultured milks Generally white or ivory Can be prepared in a range of textures

from stiff to pourable Typical additions include cheeses, fresh

lemon, black pepper, and minced or chopped herbs, vegetables, capers, pickles, or olives

Salsas

Typically made from uncooked fruits or vegetables

Often include an acid Spices, chilies, and herbs sometimes

added Chutneys, relishes, and compotes have

a similar preparation method

Coulis and Purées

Coulis are made by puréeing raw or cooked fruits or vegetables to a sauce-like consistency

The terms coulis and purée can be used interchangeably

Textures range from very light and smooth to coarse

May be served “as is” or adjusted with additional ingredients

Coating Sauces: Chaud-Froid and Aspic Gelée Term “chaud-froid” means “hot and cold” Chaud-froids are made by adding gelatin

to a warm sauce like demi-glace, béchamel, or velouté

It is warmed over a hot water bath and then cooled over an ice water bath as the gelatin thickens and the sauce clings to the sides of the bowl

A quick substitute is mayonnaise-colleé

Coating Sauces: Chaud-Froid and Aspic Gelée Clear coating sauce Made by clarifying stocks, juices, or

essences and adding enough gelatin to achieve desired strength

After making the aspic gelée, temper it over an ice water bath until it thickens

It can now be used for coating

Ratios for Aspic Gelée

Ratio per gallon

Ratio per pint

Gel Strength

2 oz ¼ oz Delicate gel

4 oz ½ oz Coating gel

6 – 8 oz 1 oz Sliceable gel

10 – 12 oz 1 ¼ - 1 ½ oz Firm Gel

16 oz 2 oz Mousse Strength

Preparing Gelatin

1. Weigh the gelatin carefully.2. Add the gelatin to a cool liquid.3. Bloom the gelatin.4. Melt the gelatin enough to dissolve the

granules.5. Test the gelatin strength.

Miscellaneous Sauces

Include: Cumberland Mint Cocktail Oxford Horseradish Dipping sauces (for satay or tempura)

Cold Soups

Served as: First course Appetizer Hors d’oeuvre Dessert

Taste it at the correct service temperature

Cold Soups

Fruit and Vegetable Soups: made by chopping or puréeing fruits and vegetable finely enough to form a soup-like consistency

Cream Soups: made from a thickened base such as béchamel, velouté, or a potato purée

Clear Soups: made by clarifying and fortifying a rich broth that can be thickened with gelatin