Mother Sauces.pdf

mother sauces

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Mother Sauces

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Whatisa
Sauce?
⦿Moist liquid component
served with the dish.
⦿Adds contrasting and
complementary flavors.
⦿Adds to the texture and
enhances the taste.
⦿Adds visual interest to
the dish.

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ThickeningAgents
⦿Roux-Refinedflourcookedwith
equal quantity of butter. Types are
White, Blond andBrownroux.
⦿Slurry-Cornstarchwithwater.
⦿BeurreMaine-Equalparts of
flourand butterkneaded
together
⦿Laison–Onepartegg yolkandthree
parts cream.
⦿Butter–Also addsshine.
⦿Blood

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Bechamel
⦿Commonly known
as whitesauce.
⦿Made with one
parts ofwhiteroux
and10 partsof
milk.
⦿Made first by
Louis de
Behcamel,chief
steward of King
LouisXIV.

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Veloute
Literally means
velvet.
Made with
blond roux and
white stock
(Chicken, Fish
or Veal)
Very light and
blond color.

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Espagnole(Brown
sauce)
MeansSpanish.
Datesbacktothe
18
th
century.
Finest ham and
tomatowassaidto
comefromSpain.
Thickening rich
brown stockwith
brownroux.

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TomatoSauce
Traditional French
tomato sauce is
thickened with butter
roux.
More commonly
associated with Italian
cuisine.
French recipe includes-
Tomato concasse, pork,
vegetables, thickened
with roux.

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Hollandaise(Dutch
Sauce)
Warm,emulsifiedsauce.
Basedonegg yolksand
butter.
InFrenchitmeans
Dutch style.
Since the sauce is
heavy, it is served in less
quantity and used
primarily as a topping
sauce.

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Mayonnaise
A cold emulsified sauce
based on egg yolks.
Constitutes of egg
yolks, oil, vinegar or
lemon juice.
If not handled well, it
can curdle.
Very popular dipping
and spreading sauce.

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zDerivatives

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Bechamel
Mornay(cheese sauce) Bechamel+Grated gruyere+liason
Crème(creamsauce) Bechamel+freshcream
Oignons(onionsauce) Bechamel+freshcream
+choppedonions
Indienne(currysauce) Bechamel+cookedcurrypowder+
onions
+chopped tomatoes.
Allemande(mushroom
sauce)
Velouete+choppedmushroom+
liason
Supreme(strained
mushroom)
Veloutesimmeredwithchopped
mushroom and strained+liason
Aurore(Tomato) Veloute+cookedandsimmered
tomato puree
Cardinal(seafoodsauce) Veloute+lobsterbutter + freshcream
Veloute

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Espagnole
Demi-Glaze(jus) Equalpartsofbrownsauce+brown
stock reduced tohalf
Bigararde(orange) Demi-glaze+reducedredwineand
orange juice+redcurrentjelly
Daible (devilsauce ) Demi-glaze+ reducedwhitewine+
cayenne pepper
Madiera(winesauce ) Espagnole+madierawine
Maltaise(orange) Hollandaise+juiceofblood
orange+ orangezest
Mousseline (creamsauce ) Hollandaise+whippeddoublecream
Moutarde(mustardsauce) Hollandaise+dijonmustard
Choron(tomatosauce ) Bearnaise+cooked tomato puree
Hollandaise

13. zMayonaise
Tartare Mayonaise +chopped
gherkins+ choppedcapers
+choppedherbs
Thousandisland Tartaresauce+ketchup
Cocktail Mayonnaise+choppedshallots+
ketchup
+brandy+cayennepepper
Chantilly (creamsauce) Mayonnaise+stifflybeatenwhipped
cream
Aioli(garlicsauce) Mayonnaise+poundedgarliccloves