Beurre Noisette & Butter Sauces
Brown butter sauce: milk proteins caramelise at 130-140C. Beurre noisette, beurre noir and beurre meuniere. Nutty aroma, quick preparation, high margin value.
Mayonnaise & Aioli
Oil-in-water emulsion stabilised by lecithin. Classic ratios (Escoffier 1903), 6 variants, Salmonella protocol and food cost per litre for the professional kitchen.
Bechamel & Daughter Sauces
The white mother sauce: roux + milk. Ratios for souple, normal and thick bechamel. Daughter sauces Mornay, Soubise and Creme. HACCP storage protocol and food cost.
Sauce Hollandaise & Bearnaise
Warm butter emulsion with egg yolk: the technically most difficult classic sauce. Sabayon temperature, saving a broken sauce, bearnaise as derivative and HACCP raw egg protocol.
Vinaigrette & Cold Dressings
Unstable oil-in-vinegar emulsion, classic 3:1 ratio and how to stabilise it. Caesar, honey-mustard and Asian variants with food cost per portion.
Tomato Sauce & Sauce Tomate
The fifth mother sauce of Escoffier: from fresh tomato to concasse and coulis. Soffritto method, five variants, botulism HACCP for storage and food cost fresh vs canned.
Jus & Meat Sauces
Jus based on meat drippings and stock: the Maillard reduction technique, four types of jus (chicken, beef, game, lamb), HACCP meat storage and true food cost per litre.
Cream Sauce
Reducing cream to nappe consistency: the only technique that matters. Five variants (mushroom, mustard, lemon, pepper, tarragon), HACCP cream protocol and food cost.
Satay Sauce
Professional bumbu kacang: fresh peanut vs peanut butter, coconut milk, sambal and kecap manis. HACCP peanut allergen protocol (EU 1169/2011) and food cost per portion.
Making Pesto
Pesto Genovese IGP: mortar vs blender, preventing basil oxidation, seven ingredients of the official Genoese spec, garlic-in-oil HACCP and food cost per 100ml.
Making BBQ Sauce
Maillard in tomato paste, five regional styles (Kansas City, Texas, Carolina), sugar-acid balance, allergen declaration worcestershire sauce and HACCP storage protocol.
Making Curry Sauce
Deep-fry curry vs Indian masala: curcumin chemistry, five variants (deep-fry, masala, Thai, Japanese, a la creme), coconut milk HACCP and allergen declaration curry powder.
Making Pepper Sauce
Sauce au poivre: piperine chemistry, five variants (black, green, white, pink, poivrade), flambe protocol with cognac and HACCP cream protocol.
Making Cocktail Sauce
Classic NL/BE, Marie Rose, Thousand Island and light variant: double allergen protocol (eggs + prawns), HACCP raw egg yolk and food cost per portion.
Making Mushroom Sauce
Umami and glutamate in mushrooms, dry frying for Maillard colour, five variants (cream, marsala, stroganoff, jus, wild mushrooms) and HACCP storage protocol.
Making Tartare Sauce
The classic cold sauce based on mayonnaise, gherkin, capers and shallot: Escoffier 1903. HACCP raw egg protocol, Salmonella risk and food cost per portion.
Making Red Wine Sauce
Bordelaise, marchande de vin and red wine reduction sauces: alcohol reduction, marrow protocol, Clostridium HACCP with meat stock and food cost per litre.
Making Bearnaise Sauce
The queen of warm emulsions: tarragon reduction, sabayon on bain-marie (63-65C), saving a broken sauce and HACCP egg yolk protocol. Escoffier 1903, Choron, Foyot.
Making Teriyaki Sauce
Teri (gloss) + yaki (grilling): classic 1:1:1 ratio, Maillard caramelisation, allergen declaration gluten and sesame (EU 1169/2011), marinade HACCP and food cost per portion.
Making Chimichurri
Argentine parsley-olive oil sauce: verde vs rojo, garlic-in-oil botulism HACCP (pH < 4.6), oregano aroma and food cost per portion. Parrilla classic for grilled meat.
