1. Contemporary Sauces
• Gastrique
• Sweet & sour flavor profile
• Used as a base for small sauces, demi-glace
• Whipped flavored butters
• Rolled, piped, molded
• Infused oils
• Blanch/shock & puree with oil
• Mince add oil heat on pilot 1 hour
• Coulis
• Pureed fruit or vegetable
• Hot or cold
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Compound butter

2. Contemporary sauces cont’d
• Relishes
• Chutneys
• Cooked vegetables
• Sweet & sour – similar to gastrique
• Hot or cold
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Raw or pickled vegetables
• Cold
• Small cuts or minced

3. Cooking Vegetables
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Large amount of salted boiling water
Ice water to stop cooking process
Par cooking vegetables
Retains color and texture
• Sweat – develops flavor
• Small amount of oil
• Low heat
• No color
• Sautee “to jump” – browning
• Small amount of oil
• High heat
• Browning
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Blanch/shock

4. Ph & Vegetables
• Acids
• Dulls green vegetables, brightens red vegetables
• Toughens vegetables
• Brightens green vegetables, turns red vegetables to blue
• Turns vegetables mushy
• Reheating cooked vegetables
• Gentle heat
• Flavorings & seasonings added
• Watch for flare-ups
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Alkaline