Topic 2: Cold Sauces

three main categories of cold sauces/dressings

1. Oil and vinegar dressings

2. Mayonnaise – based dressings

3. Cooked dressings

What is an emulsion?

A uniform mixture of two unmixable liquids

Two types of emulsion are:

1. Vinegar

2. Oil

What are the three components in a vinegarette?

1. Oil

2. Acidity

3. Flavourings

The standard ratio for oil and vinegar to make a basic vinaigrette is:

3 parts oil, 1 part vinegar

What is the base sauce in a “ Sauce Gribiche”?

Mayonnaise

What is the most important ingredient in a “ Chaude froid” sauce?

Gelatin

What kind of emulsion is Vinaigrette?

It is temporary emulsion; mixed with oil, vinegar, flavorings

What kind of emulsion is Mayonnaise?

It is a permanent emulsion; mixed with oil, vinegar, flavoring’s, egg yolks

What is lecithin?

A fatty substance that is found in many animals and plant tissues. Egg contains it as an emulsifier

What is MARIE ROSE made out of ?

Made out of ketchup, lemon juice, worschesire, tobasco, conagc