Sauces 4: Oil-Based Sauces
As Chef Angus illustrates, a mother sauce like mayonnaise can be turned into aioli quite easily with garlic, mustard and olive oil. Flavored oils are explained as well, including the importance of blanching herbs, and the properties of different types of oils and their various benefits.
Vinaigrettes are covered in detail, and broken down according to what Chef Angus defines as the four basic types of vinaigrettes, the first being the basic emulsified vinaigrette (a simple emulsion of three parts oil and one part vinegar), and the second being the pureed vinaigrette (the same basic recipe, plus other ingredients that can be pureed). Third is the warm vinaigrette, created at room temperature with high-quality ingredients. Fourth and finally is the frozen vinaigrette, which is spun in an ice cream machine and frozen. As explained, a multitude of different sauces can be created by varying the types of vinegar, oil, herbs and ingredients added. Emphasized is balsamic vinegar, which can be a sauce by itself when aged or reduced.
Coulis sauces are next on the list, and are explained to be a very versatile sauce made from pureed vegetables or fruits. Several options for treating coulis are given, and a tomato coulis is demonstrated. Chef Angus also covers making acidulated cream.