CH27 Sweet Sauces/Butters

BUTTERS

1. Brandy

2. Brandy rich

3. Rum

SAUCES

4. Egg custard sauce (Anglaise)

5. Apricot

6. Brandy

7. Chocolate (1)

8. Chocolate (2)

9. Coulis (fruit sauce) 

10. Custard

11. Jam (1)

12. Jam (2)

13. Lemon

14. Melba (fresh)

15. Melba (alternative)

16. Orange

17. Redcurrant

18. Rum (1)

19. Rum (alternative)

20. Sabayon

21. Syrup

The Art of Sweet Sauce

BUTTERS

1. BRANDY BUTTER (BASIC)

600 GRAMS

Ingredients

Unsalted butter                                                      300 g

Caster sugar                                                          300 g

Brandy                                                                    60 ml

Method

1 Cream the butter until it becomes white.

2. Beat the sugar in gradually.

3. Add the brandy 5 ml at a time, beating well between each addition.

4. Place in a container and refrigerate until required.

Notes:

1. If the mixture shows any signs of curdling (separating) do not add all the brandy.

2. The finished appearance of the butter should be white and foamy.

3. For rum butter substitute rum for brandy.

2. BRANDY BUTTER (RICH)

750 GRAMS

Ingredients

Butter                                                                   100 g

Icing sugar                                                           200 g

Eggs                                                                         2

Ground almonds                                                 100 g

Brandy                                                                  10 ml

Double cream                                                     250 ml

Method

1. Cream the butter with the icing sugar.

2. Break and mix the eggs then beat this and the ground almonds into the butter and sugar mixture.

3. Whisk the cream to a soft peak gradually then beat in the brandy.

4. Fold the cream into the mixture.

5. Place into a container and refrigerate until required.

Notes:

1. Use soft but not melted butter.

2. To obtain the best flavour from the butter, leave in a refrigerator over night before using.

3. For rum butter substitute rum for brandy.

3. RUM BUTTER

600 GRAMS

Ingredients

Soft brown sugar                                                    350 g

Slightly salted butter                                             200 g

Rum                                                                         60 ml

Method

1. Sieve the brown sugar to remove any lumps.

2. Place the sugar into a bowl and pour on the rum. Stir until smooth.

3. Melt the butter slowly (do not boil) on a very low heat then pour it gradually onto the sugar and rum mixture, stirring until well-blended and starting to set.

4. Pour into a bowl and allow to set.

5. Spoon out when required.

SAUCES

4. EGG CUSTARD SAUCE (SAUCE ANGLAISE)

1 LITRE

Ingredients

Fresh milk                                                             900 ml

Sugar                                                                      100 g

Eggs                                                                          6

Vanilla essence

Method

1. Separate the egg yolks from the whites.

2. Mix the egg yolks, sugar and essence in a basin.

3. Bring the milk to the boil and pour onto the egg yolk mixture.

4. Return to the saucepan, place on a gentle heat and stir continually with a wooden spoon until the mixture thickens sufficiently to coat the back of the spoon.

5. Pass through a fine strainer and serve.

Notes:

1. This sauce must not be re-boiled. When the mix of hot milk, sugar and egg yolks is returned to the heat to thicken, great care must be taken to ensure it does not overcook and spoil.

2. After the sauce has been made care needs to be taken to prevent a skin forming. Several methods can be used to prevent this:

a. Make the sauce at the last moment before serving.

b. After making the sauce sprinkle the surface evenly with sugar.

c. Placing a lid on the saucepan or serving utensil will create steam and prevent a skin forming.

d. The use of a cartouche.

3. Certain sauces, such as jam sauce, can be used again as their high sugar content will prevent food spoilage occurring. However, sauces with a milk base, particularly custard, should not be re-heated and used again as they are a potential source of food poisoning.

5. APRICOT SAUCE

750 MILLILITRES

Ingredients

Water                                                                    500 ml

Apricot jam                                                           450 g

Cornflour                                                               25 g

Sugar                                                                      25 g

Yellow colouring

Method

1. Mix the cornflour with a little of the cold water to a smooth paste.

2. Bring the remainder of the water, jam and sugar to the boil, pour in the ready mixed paste, stirring or whisking constantly.

3. Reboil until clear, adjust the colour, pass through a conical strainer and serve.

6. BRANDY SAUCE

500 MILLILITRES

Ingredients

Milk 500 ml

Sugar 25 g

Cornflour 25 g

Brandy 50 ml

Method

1. Mix the cornflour and sugar with a little of the milk into a smooth paste.

2. Boil the remainder of the milk, pour onto the paste, whisking or stirring constantly.

3. Return to the saucepan, stir to the boil and simmer for 4 minutes.

4. Add the brandy and serve.

7. CHOCOLATE SAUCE (1)

500 MILLILITRES

Ingredients

Fresh milk                                                             500 ml

Sugar                                                                       60 g

Custard powder                                                     25 g

Cocoa powder                                                        25 g

Method

1. Mix the custard powder, cocoa powder and sugar to a smooth paste in a little milk.

2. Boil the remainder of the milk, pour onto the paste, whisking or stirring constantly.

3. Return to the saucepan, bring to the boil and simmer for 4 minutes.

4. Pour into a sauceboat and serve.

8. CHOCOLATE SAUCE (2)

500 MILLILITRES

Ingredients

Water                                                                     500 ml

Plain chocolate                                                      100 g

Sugar                                                                       100 g

Cocoa powder                                                         10 g

Instant coffee                                                          10 g

Eggs (optional)                                                         2

Vanilla essence                                                      5 ml

Method

1. Break up the chocolate and put it into a saucepan with sugar, cocoa, coffee and water.

2. Heat slowly, stirring until melted.

3. Simmer with the lid off the pan until the mixture is the consistency of thin cream.

4. To finish the sauce if using egg yolks, remove the mixture from the heat. Blend the yolks with a little of the mix and then add to the mixture - do not reboil. Add the vanilla essence last.

5. If no egg yolk is used; continue to simmer the sauce until it thickens slightly before adding the vanilla essence.

6. Pour into a sauceboat and serve.

9. COULIS (FRUIT SAUCE)

750 MILLILITRES

Ingredients

Fruit                                                                      400 g

Water                                                                    300 ml

Sugar                                                                     150 g

Lemons                                                                   2

Method

1. Dissolve the sugar in the water, bring to the boil and simmer, uncovered, until the liquid becomes syrupy.

2. Pulp the fruit to a puree preferably in a blender or liquidizer.

3. Strain the puree through a conical strainer.

4. Mix the puree with the syrup and juice of the 2 lemons. Pour into a stainless or china bowl and keep covered in a refrigerator ready for use.

12. JAM SAUCE (2)

500 MILLILITRES

Ingredients

Jam (various)                                                        500 g

Colouring (if required)

Method

1. Place jam in a saucepan and slowly bring to the boil stirring frequently.

2. Pass through a conical strainer and adjust the colour as required.

Note: With the addition of 25 g of sugar and 20 ml of water at stage 1 the sauce can be diluted if required.

13. LEMON SAUCE

1 LITRE

Ingredients

Lemons                                                                  2

Sugar                                                                    125 g

Water                                                                  950 ml

Custard powder                                                  25 g

Yellow colouring

Method

1. Dissolve the custard powder in a little of the water.

2. Remove the zest from the lemons, blanch, refresh and cut into julienne.

3. Extract the juice from the lemons and make it up to 1 litre with water.

4. Add the lemon julienne and sugar, bring to the boil and simmer for 10 minutes.

5. Add the diluted custard powder to the boiling liquid stirring constantly. Reboil and serve.

14. MELBA SAUCE (FRESH)

500 MILLILITRES

Ingredients

Raspberries (fresh)                                               250 g

Icing sugar                                                             250 g

Method

1. Sieve the icing sugar.

2. Pass the raspberries through a fine sieve.

3. Add the icing sugar to the puree.

4. Allow to stand until the mixture becomes clear and bright.

15. MELBA SAUCE (ALTERNATIVE)

500 MILLILITRES

Ingredients

Raspberry jam                                                       400 g

Sugar                                                                       100 g

Red colouring if required

Method

1. Place the jam and sugar in a saucepan on a low heat and bring to the boil stirring frequently.

2. Pass the sauce through a conical strainer, correct the colour as desired.

3. Reboil for a further 5 minutes.

4. Cool then chill ready for use.

16. ORANGE SAUCE

1 LITRE

Ingredients

Oranges                                                                   4

Sugar                                                                      125 g

Water                                                                    800 ml

Custard powder                                                     25 g

Method

1. Dissolve the custard powder in a little of the water.

2. Remove the zest from the oranges, blanch, refresh and cut into julienne.

3. Extract the juice from the oranges and make it up to 1 litre with water.

4. Add the orange julienne and sugar, bring to the boil and simmer for 10 minutes.

5. Add the diluted custard powder to the boiling liquid stirring constantly. Reboil and serve.

17. REDCURRANT SAUCE

500 MILLILITRES

Ingredients

Redcurrant jelly                                                     450 g

Stock syrup                                                            250 ml

Method

1. Heat the ingredients together until combined. Do not allow to boil as this will encourage setting when the sauce is cold.

18. RUM SAUCE (1)

500 MILLILITRES

Ingredients

Milk                                                                      500 ml

Sugar                                                                      25 g

Cornflour                                                               25 g

Rum                                                                       50 ml

Method

1. Mix the cornflour and sugar with a little of the milk into a smooth paste.

2. Boil the remainder of the milk, pour onto the paste, whisking or stirring continuously.

3. Return to the saucepan, bring to the boil and simmer for 4 minutes.

4. Add the rum and serve.

19. RUM SAUCE (ALTERNATIVE)

750 MILLILITRES

Ingredients

Eggs                                                                      10

Water                                                                 250 ml

Caster sugar                                                      350 g

Rum                                                                   150 ml

Method

1. Separate the egg yolks from the whites. Discard the whites.

2. Place the egg yolks and the remainder of the ingredients into a basic.

3. Steam over a pan of hot water (bain marie), whisking until the sauce is thick and creamy and its volume has increased 4 times.

20. SABAYON

Ingredients

Eggs                                                                          4

Water                                                                    200 ml

Caster sugar                                                          125 g

Method

1. Separate the egg yolks from the whites.

2. Place the egg yolks and remainder of the ingredients into a basic.

3. Steam over a pan of hot water (bain marie), whisking continuously until the mixture thickens to a creamy texture and increases in volume 4 times.

21. SYRUP SAUCE

500 MILLILITRES

Ingredients

Lemon                                                                   1

Sugar                                                                    25 g

Water                                                                 400 ml

Syrup                                                                    125 g

Cornflour                                                             50 g

Yellow colouring

Method

1. Dissolve the cornflour in a little of the water.

2. Put the remaining ingredients in a saucepan and bring to the boil.

3. Add the cornflour to the boiling liquid, stirring continuously until the sauce has re-boiled.

11. JAM SAUCE (1)

750 MILLILITRES

Ingredients

Water                                                                     500 ml

Jam (various)                                                         450 g

Cornflour                                                                25 g

Sugar                                                                        25 g

Colouring (if required)

Method

1. Mix the cornflour with a little of the cold water to a smooth paste.

2. Bring the remainder of the water, jam and sugar to the boil, pour onto the paste stirring or whisking continuously.

3. Reboil until clear, adjust the colour, pass through a conical strainer and serve.

10. CUSTARD SAUCE

1 LITRE

Ingredients

Milk                                                                        1 ltr

Sugar                                                                      50 g

Custard powder                                                   50 g

Method

1. Mix the custard powder and sugar to a smooth paste using a little of the milk.

2. Boil the remainder of the milk, pour onto the paste stirring continuously, return to the saucepan.

3. Carefully reboil, ensuring the sauce does not burn, withdraw from the stove and serve.