Sauces
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Sauces

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Types of Sauces

Types of Sauces

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    Sauces Sauces Presentation Transcript

    • sauces 1
    •  Sauces are liquids or semi-liquid mixtures.  A keen sense of smell,delicate sense of taste,a light,strong hand for the blending-all contribute to the perfect sauce. sauces 2
    •  Bechamel  Veloute  Espagnole  Hollandaise  Tomato  Mayonnaise sauces 3
    •  Ingredients Flour Butter Milk Onion studded with cloves and bay leaf sauces 4
    • sauces 5
    •  Mornay (bechamel+cream+gruyere+egg yolk)  Onion sauce (bechamel+minced onioncooked in milk+eggs + nut meg)  Mustard (bechamel+fresh +butter+mustard)  Cream (bechamel+fresh cream+butter) sauces 6
    •  Blond sauce  Ingredients Butter Flour Stock (chicken ,veal or fish) Mushroom trimmings sauces 7
    • sauces 8
    •  Ivory (sauce supreme+meat glaze)  Mushroom (supreme+sliced button mushrooms)  Supreme (chicken veloute+white wine+parsley+mushroom +trimmings+fresh cream+yolk of eggs+juice of lemon )  Curry sauce (dices of onion+apples saute in butter+curry powder+coconut milk+veloute sauce ) sauces 9
    • sauces 10
    •  Brown sauce  Ingredients Fat Flour Tomato puree Brown stock Vegetables (carrot,onion) Parsley ,bay leaf and celery sauces 11
    • sauces 12
    •  Devil (chopped shallots+white wine+vinegar+peppercorn,salt+demi- glaze+chopped parsley)  Madeira (demi-glaze+madeira wine)  Chaudfroid (demi-glaze+aspic jelly+essence of truffles+madeira) sauces 13
    • sauces 14
    •  Warm yellow and rich sauce.  Ingredients Butter Egg yolks Crushed peppercorns Vinegar Lemon juice sauces 15
    • sauces 16
    •  Noisette (hollandaise+chopped tarragon+chervil)  Mousseline (hollandaisesauce mixed with stiffly whipped cream)  Bearnaise (hollandaise sauce+chopped tarragon+chervil) sauces 17
    • sauces 18
    •  Red kitchen sauce  Ingredients Flour Butter Onion Carrot Celery Bay leaf Garlic crushed Tomato puree Tomatoes chopped Brown stock Sugar Salt sauces 19
    • sauces 20
    •  Bretonne (tomato sauce+saute chopped onion+white wine+butter+parsley)  Italienne (tomato sauce+demi glaze+chopped shallots+mushroom+lean ham+fine herbs)  Barbecue (tomato sauce+ketchup+vinegar+sugar) sauces 21
    • sauces 22
    •  Cold sauce  Ingredients Olive oil Eggs French mustard Vinegar Lemon Seasoning sauces 23
    • sauces 24
    •  Chantilly (mayonnaise+lemon juice+whipped cream)  Tartare (mayonnaise+hard yolk of egg ,garnished with finely chopped onion and chives)  Vincent (half tartare sauce half green sauce mix together)  Green sauce (mayonnaise sauce mixed with puree of blanched herbs ,spinach,parsley,chervil) sauces 25
    • sauces 26
    • THANK YOU sauces 27