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  • Sauces

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    Kevin Manuel
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    Sauces add flavor, color, texture and visual appeal to foods. They contain liquid, aromatics, seasonings and are often thickened. There are five main mother sauces - espagnole/brown, béchamel, veloute, tomato and hollandaise - from which many derivative sauces are made. Sauces can be served hot or cold. Cold sauces include vinaigrettes and mayonnaise, while hot sauces are based on stocks and include classics like espagnole, béchamel and veloute. Sauces enhance and bring dishes to life.

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    Sauces add flavor, color, texture and visual appeal to foods. They contain liquid, aromatics, seasonings and are often thickened. There are five main mother sauces - espagnole/brown, béchamel, veloute, tomato and hollandaise - from which many derivative sauces are made. Sauces can be served hot or cold. Cold sauces include vinaigrettes and mayonnaise, while hot sauces are based on stocks and include classics like espagnole, béchamel and veloute. Sauces enhance and bring dishes to life.

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    © All Rights Reserved
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    107 views30 pages

    Sauces

    Uploaded by

    Kevin Manuel
    Sauces add flavor, color, texture and visual appeal to foods. They contain liquid, aromatics, seasonings and are often thickened. There are five main mother sauces - espagnole/brown, béchamel, veloute, tomato and hollandaise - from which many derivative sauces are made. Sauces can be served hot or cold. Cold sauces include vinaigrettes and mayonnaise, while hot sauces are based on stocks and include classics like espagnole, béchamel and veloute. Sauces enhance and bring dishes to life.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 30

    Sauces

    Part 1
     Sauce is a liquid served with foods to add
    more flavour, colour, texture and eye
    appeal to the food.
    Sauce
     A sauce contain liquid, aromatics,
    seasoning and thickened.
     Main ingredients, typically stock
    Liquid  Can be milk, cream, egg yolk, butter and
    some moist vegetables
     Sauces need to be flavourful
     Salt and pepper
    Aromatics and
    Seasonings  Aromatic vegetables, herbs,
    spices and mustard -
    Aromatic
    1. Espagnole/ brown – brown stock + roux
    2. Béchamel – milk and roux
    Mother /
    3. Veloute – white stock + roux
    Leading Sauce
    4. Tomato
    5. Hollandaise – clarified butter + egg yolk
     A sauce that comes from mother sauce
    as the main ingredient and combine with
    Derivative other seasoning / garnished with specific
    Sauce flavour, colour and texture
     Also called small sauces
     3 types of brown sauce:
    1. Espagnole/ brown sauce – thickened
    brown stock with brown roux
    2. Demi glace – simmer brown sc with an
    Brown sauce equal amount brown stock until
    intensely flavoured and thick enough
    to coat foods
    3. Jus de Veau Lie – simmer brown stock
    with flavouring and aromatics.
    Base Roasted veal stock
    (Roasted Chicken –
    modern variation)
    Thickening agent Roux
    Classic flavourings Mirepoix, spice sachet,
    tomato puree
    Espagnole Cooking time 8 – 10 hours
    Sauce
    Derivatives Bordelaise, Robert,
    Madeira, Red wine,
    Chasseur, etc…
    Classically served Roasted meats (beef,
    chicken, lamb, salmon,
    veal, duck)
    Base Milk
    Thickening agent White roux
    Classical flavouring White onion, clove, bay
    leaf, salt, pepper and
    nutmeg

    Béchamel Cooking time 35 – 40 minutes


    Sauce Derivatives Cream Sc, Mornay Sc,
    Aurora Sc, Mustard Sc,
    Nantua Sc

    Served with Egg, fish, steamed


    poultry, steamed
    vegetables, pasta, veal
    Base White stock (classically veal
    but also can use chicken
    and fish)
    Thickening agent Roux but sometimes liaison
    in some food
    Classic flavourings Spice sachet/ bouquet garni
    and tomato puree
    Veloute Sauce Cooking time 45 minutes
    Derivatives Vin Blanc, Supreme,
    Allemande, Poulette, Bercy,
    Normandy
    Classically served Egg, fish, steamed poultry,
    steamed vegetables, pasta,
    veal
    Escoffier Sauce
     French Tomato Sauce
     Thickened with roux
     Consist of Salt belly of pork, onion,
    bayleaves, thyme, tomato puree/ fresh,
    roux, garlic, salt, sugar and pepper.
    Tomato Sauce

    Sugu / Italian Tomato Sauce


     Tomato sauce with no thickening sauce
     Consist of tomato concase, olive oil,
    parsley, garlic, basil, salt and black pepper
     French Tomato
     Milanese
     Spanish

    Tomato
    Derivative  Italian Tomato
    Sauce  Puttanesca
     Marinara
     Arrabiata – concase + chili flakes +
    parmigiano
     Bolognaise
    Base Egg yolks and clarified
    butter
    Thickening Agent Emulsification

    Classic flavoring Peppercorn (black),


    White wine vinegar, salt,
    lemon juice, cayenne
    Hollandaise pepper
    Derivatives Béarnaise, maltaise,
    mousseline, foyot,
    choron, etc
    Classically served Eggs, vegetables, light
    poultry, fish, beef
    Sauces
    Part 2
     2 types of cold sauce:
    Cold Sauce 1. Vinaigrette
    2. Mayonnaise
     This sauce is a temporary emulsion made
    by blending oil, acid and other
    ingredients until they form a
    Vinaigrette homogeneous sauce (consistent)
     Ratio 3 parts oil and 1 part vinegar
     Various types of oil and acid can be used
    with the addition of herbs and spices
     Used as a basic sauce as an accompaniment
    to a dish.
     Made from egg yolk, oil, acid and seasoning
     Must be stored below 5 C
     Example of mayonnaise derivatives:
    Mayonnaise Thousand Island – mayonnaise + tomato
    ketchup + onion + bell pepper (green & red)
    Calypso Sauce – mayonnaise + tomato
    ketchup
    Cocktail Sauce – mayonnaise + brandy +
    tomato ketchup
     This sauce isn’t based on a mother sauce
     Compound butter
     Softened butter blend with other
    ingredients
    Miscellaneous  Often used on meats, pastas, vegetables
    Sauce  The foods heat, melts the butter so it
    coats the food
     Coulis – thick puree sauce usually made
    from vegetables / fruits
     Gravy
     Usually include pan drippings
    produced by meats as they roast.
     The drippings are simmered with
    Miscellaneous stock/ broth and thickened with a roux
    Sauce / starch slurry
     Salsa – cold sauce made from a
    combination of vegetable served as a
    dip or a topping for other dishes
     Relish / Chutney
     Sauce with chunky texture served with
    meats/ poultry/ fish.
     Can be served hot/ cold and made from
    fruits, vegetable or combination
    Miscellaneous
    Sauce
     Speciality sauces
     Wide variety such as BBQ, apple sauce,
    cocktail, tartar, etc.
     Used as an ingredients in dishes as a
    topping or dip
     Horseradish
     Sauce traditionally served with roast
    beef, chicken maryland or smoked trout
    Traditional
    Sauce  Mint Sauce – traditionally served with
    cold/ hot roast lamb or mutton
    Thank You

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