1.9: Miscellaneous Sauces

Pan Gravy

Pan gravy is aptly named: It is made directly in the pan used to roast the poultry, beef, Jamb or pork that the gravy will accompany. Pan gravy is actually a sauce; it is a liquid thickened with a roux. Pan gravy gains additional flavors from the drippings left in the roasting pan and by using a portion of the fat rendered during the roasting process to make the roux. A properly made pan gravy should have all the characteristics of any brown sauce except that it has a meatier flavor as a result of the pan drippings.

Procedure for Pan Gravy

1. Remove the cooked meat or poultry from the roasting pan.
2. If mirepoix was not added during the roasting process, add it to the pan containing the drippings and fat.
3. Place the roasting pan on the stovetop and clarify the fat by cooking off any remaining moisture.
4. Pour off the fat, reserving it to make the roux.
5. Deglaze the pan using an appropriate stock. The deglazing liquid may be transferred to a saucepan for easier handling, or the gravy may be finished directly in the roasting pan.
6. Add enough stock or water to the deglazing liquid to yield the proper amount of finished gravy.
7. Determine the amount of roux needed to thicken the liquid and prepare it in a separate pan, using a portion of the reserved fat.
8. Add the roux to the liquid and bring the mixture to a simmer. Simmer until the mirepoix is well cooked, the flavor is extracted and the flour taste is cooked out.
9. Strain the gravy and adjust the seasonings.

Pan Sauces

Sauces served with sautéed meats, poultry or fish are often made directly in the sauté pan in which the dish was cooked. Once the food is sautéed, it is removed from the pan and kept warm while the sauce is prepared. Stock, jus lie or other liquid is added to deglaze the pan. Like pan gravy, these pan sauces gain flavor from the drippings left in the pan. Unlike pan gravy, pan sauces are usually thickened by reduction, not with a starch.

Coulis

The term coulis most often refers to a sauce made from a puree of vegetables and/or fruit that is strained before serving. A vegetable coulis can be served as either a hot or a cold accompaniment to other vegetables, starches, meat, poultry, fish or shellfish. It is often made from a single vegetable base (popular examples include broccoli, tomatoes and sweet red peppers) cooked with flavoring ingredients such as onions, garlic, shallots, herbs and spices and then pureed. An appropriate liquid (stock, water or cream) may he added to thin the puree if necessary. Vegetable coulis are often prepared with very little fat and served as a healthy alternative to a heavier, classic sauce.

A fruit coulis, often made from fresh or frozen berries, is generally used as a dessert sauce. It is usually as simple as pureed fruit thinned to the desired consistency with sugar syrup.

Typically, both vegetable and fruit coulis have a texture similar to that of a thin tomato sauce. However, their textures can range from slightly grainy to almost lumpy, depending on their intended use. The flavor and color of a coulis should be that of the main ingredient. The flavors of herbs, spices and other flavoring ingredients should only complement and not dominate the coulis.

Procedure for a Vegetable Coulis

Cook the main ingredient and any additional flavoring ingredients with an appropriate liquid.

1. Puree the main ingredient and flavoring ingredients in a food mill, blender or food processor.
2. Combine the puree with the appropriate liquid and simmer to blend the flavors.
3. Strain, then thin and season the coulis as desired.

Contemporary Sauces

Modern chefs and menu writers are relying less on traditional sauces and more on salsas, relishes, juices, broths, essences and infused oils in their work. Unlike classic sauces, these modern accompaniments do not rely on meat-based stocks and starch thickeners, but rather on fresh vegetables, vegetable juices, aromatic broths and intensely flavored oils. The names for these sauces are not codified, as are those in the classic sauce repertoire. Chefs apply various terms freely using whatever name best fits the dish and the overall menu. Most of these contemporary sauces can be prepared more quickly than their classic counterparts, and the use of fresh fruits and vegetables enhances the healthfulness of the dish. These so-called contemporary or modern sauces may have a lighter body and less fat than classic sauces, but they are still derived from classical culinary techniques and principles. The sauces should be appropriate in flavor, texture and appearance and should complement, not overwhelm the food they accompany.

Salsa and Relish

Many people think of salsa (Spanish for "sauce") as a chunky mixture of raw vegetables and chiles eaten with chips or ladled over Mexican food; they think of relish as a sweet green condiment spooned onto a hot dog. But salsas and relishes - gen rally, cold chunky mixtures of herbs, spices, fruits and/ or vegetables can be used as sauces for many meat, poultry , fish and shellfish items. They can including ingredients such as oranges, pineapple, papaya, black beans, jicama, tomatillos and an array of other vegetables.

Although not members of any classic sauce family, salsas and relishes are currently enjoying great popularity because of their intense fresh favors, ease of preparation and low fat and calorie content. Salsas and relishes are often a riot of colors, textures and flavors, simultaneously cool and hot, spicy and sweet.

Chutney - A sweet-and-sour condiment made of fruits and/ or vegetables cooked in vinegar with sugar and spices; some chutneys are reduced to a puree, while others retain recognizable pieces of their ingredients.

Vegetable Juice Sauces

Juice extractors make it possible to prepare juice from fresh, uncooked vegetables such as carrots, beets and spinach. Thinner and smoother than a puree, vegetable juice can be heated, reduced , flavored and enriched with butter to create colorful, intensely flavored sauces. Cream or stock can be added to finish the sauce. Sauces made from vegetable juices are sometimes referred to as an essence or tea on menus.

Juice from a single type of vegetable provides the purest, most pronounced flavor, but two or more vegetables sometimes can be combined successfully. Be careful of mixing too many flavors and colors in the juice, however. Juiced vegetable sauces are particularly appropriate with pasta, fish, shellfish and poultry , and can be useful in vegetarian cuisine or as a healthier alternative to classic sauces.

Procedure for Vegetable Juice Sauce

1. Wash and peel vegetables as needed.
2. Process the vegetables through a juice ex tractor.
3. Place the juice in a saucepan and add stock, lemon juice, herbs or other flavorings as desired.
4. Bring the sauce to a simmer and reduce as necessary.
5. Strain the sauce through a fine chinois.
6. Adjust the seasonings and whisk in whole butter to finish

Broth

Broth, which also appears on menus as a tea, au jus, essence or nage, is a thin, flavorful liquid served in a pool beneath the main food. The broth should not be so abundant as to turn an entree into a soup, but it should provide moisture and flavor. The essence, broth or nage is often made by simply reducing and straining the liquid in which the main food was cooked. Alternatively, a specifically flavored stock - tomato, for example, can be prepared, then clarified like consommé to create a broth or essence to accompany an appetizer or entree.

Flavored Oil

Small amounts of intensely flavored oils can be used to dress or garnish a variety of dishes. Salads, soups, vegetable and starch dishes and entrees can be enhanced with a drizzle of colorful, appropriately flavored oil. Because such small quantities are used, these oils provide flavor and moisture without adding too many calories or fat.

Unless the flavoring ingredient goes especially well with olive oil (for example, basil), select a high quality but neutral oil such as peanut, safflower or canola. Although flavoring ingredients can be simply steeped in oil for a time, a better way to flavor oil is to crush, puree or cook the flavoring ingredients first. Warming the oil before infusing it with dry herbs or spices is recommended, as is decanting the oil to remove solids before using.

Modern chefs are also using vinaigrettes, a combination of oil and vinegar, citrus or other acidic liquid, as quick light sauces. Vinaigrettes give the illusion of lightness that many health -conscious customers are demanding, although the oil in such sauces can raise the fat and calorie content substantially.

Procedure for Flavored Oils

1. Puree or chop fresh herbs, fruits or vegetables. Sweat dry spices or seeds in a small amount of oil to form a paste.
2. Place the selected oil and the flavoring ingredients in a jar or other tightly lidded container.
3. Allow the mixture to stand at room temperature until sufficient flavor extraction occurs. This may take from 1 hour to 24 hours. Shake the jar periodically. Do not allow the flavoring ingredients to remain in the oil indefinitely, as the flavor may become harsh or bitter.
4. Strain the oil through a chinois lined with a coffee filter.
5. 5. Store the flavored oil in a covered container in the refrigerator