cold sauces

cold sauces

1. cold emulsions

   • mayonaisse
     • stable emulsion based on egg yolk + acid, with a carefully controlled ratio
   • vinagrette
     • temporary emulsion that only requires mechanical action to unify (3:1 oil/liquid)

2. dairy based

   • used commonly to address salads or dip
     • soft cheeses or cream + herbs, purees,citrics or spices

3. salsas

   • commonly spicy and acid such as Mexican sauces, chutneys, relishes and compotes

4. coulis and pureés

   • obtained by pureeing raw or cooked vegetables/fruits until get a suaucelike texture

5. coating sauces

   • chaud-froid
     • warm sauce (bechamel,velouté,demi-glace) + gelatin
   • aspic
     • clarified stock + gelatin