Transcript Sauces

Journal
• What types of sauces can you think of?
– What is in it?
– How does it look?
– What color is it?
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Sauces
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What is a sauce?
• Sauce• Flavorful liquid + thickening agent+
seasonings
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Functions of a sauce
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Flavor
Appearance
Moistness
Richness
Color
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What is gravy?
• Gravy- Made from pan drippings (fond),
and thickened with roux or slurry.
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Mother sauces
• A mother sauce is a sauce that is used
to be made into another sauce.
• Just like we use chicken stock to make
chicken soup.
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5 Mother Sauces
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Béchamel- ( bash-a-mel)
Veloute(vel-ou-tay)
Espagnole- (es- pan- yole)
Tomato
Hollandaise- (hol-lan-days)
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Béchamel
• Flavored milk thickened with a white
roux.
• Second sauce
Mornay- béchamel with the addition of
cheese.
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Veloute
• White stock thickened with a blond
roux.
• Second sauce
• Sauce supreme- Veloute with the
addition of cream.
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Espagnole
• Brown stock, brown roux, flavoring
ingredients, and tomato product.
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• Hollandaise- Clarified butter and egg yolk.
• Tomato- tomato puree, mire poix, small
amount of stock.
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