Sauces

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Types of Sauces

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Sauces

  1. 1. sauces 1
  2. 2.  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
  3. 3.  Bechamel  Veloute  Espagnole  Hollandaise  Tomato  Mayonnaise sauces 3
  4. 4.  Ingredients Flour Butter Milk Onion studded with cloves and bay leaf sauces 4
  5. 5. sauces 5
  6. 6.  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
  7. 7.  Blond sauce  Ingredients Butter Flour Stock (chicken ,veal or fish) Mushroom trimmings sauces 7
  8. 8. sauces 8
  9. 9.  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
  10. 10. sauces 10
  11. 11.  Brown sauce  Ingredients Fat Flour Tomato puree Brown stock Vegetables (carrot,onion) Parsley ,bay leaf and celery sauces 11
  12. 12. sauces 12
  13. 13.  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
  14. 14. sauces 14
  15. 15.  Warm yellow and rich sauce.  Ingredients Butter Egg yolks Crushed peppercorns Vinegar Lemon juice sauces 15
  16. 16. sauces 16
  17. 17.  Noisette (hollandaise+chopped tarragon+chervil)  Mousseline (hollandaisesauce mixed with stiffly whipped cream)  Bearnaise (hollandaise sauce+chopped tarragon+chervil) sauces 17
  18. 18. sauces 18
  19. 19.  Red kitchen sauce  Ingredients Flour Butter Onion Carrot Celery Bay leaf Garlic crushed Tomato puree Tomatoes chopped Brown stock Sugar Salt sauces 19
  20. 20. sauces 20
  21. 21.  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
  22. 22. sauces 22
  23. 23.  Cold sauce  Ingredients Olive oil Eggs French mustard Vinegar Lemon Seasoning sauces 23
  24. 24. sauces 24
  25. 25.  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
  26. 26. sauces 26
  27. 27. THANK YOU sauces 27

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