Chapter 2 Cold Sauces and Cold Soups

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
 Cornstarch 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 same (3 to 1)
 Step 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 if 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.
 Purees 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
 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 quickly prepared substitute is made by thickening
heavy cream and/or sour cream with an appropriate
amount of gelatin to produce a coating consistency
Coating Sauces: 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
 Types of gelatin: granulated or powdered
gelatin, gelatin sheets and instant gelatin
Ratios for Aspic
Ratio per Ratio per pint Gel Strength
gallon
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 pureeing fruits and vegetable
finely enough to form a souplike 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

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Cold Sauces and Cold Soups

 Taste it at the correct service

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