types of sauces and 3 dishes based of them.

1. Mastering the Art of
Sauces and Classic
Dishes
Presentation By Batch 5

2. Introduction to Sauces
Overview of Sauces
Sauces are a fundamental component of many dishes, adding flavor, texture, and complexity
to a meal. There are many different types of sauces, each with its own unique flavor profile
and preparation method. In this section, we will explore some of the most common sauces
and how they are used in cooking.
Types of Sauces
• Bechamel sauce - a white sauce made from a roux (butter and flour) and milk
• Veloute sauce - a light-colored sauce made from a roux and chicken or fish stock
• Espagnole sauce - a brown sauce made from a roux and beef or veal stock

3. Bechamel sauce is a classic French sauce made from butter, flour, and milk.
It's often used as a base for other sauces, and is a key ingredient in dishes
like lasagna and macaroni and cheese.
Ingredients:
• 1 cup milk
• 1/2 cup butter
• 1/2 cup flour
• 1/2 teaspoon salt
Instructions:
• In a medium saucepan, melt the
butter over medium heat.
• Add the flour and whisk until
smooth.
• Slowly pour in the milk, whisking
constantly to prevent lumps.
• Bring to a simmer and cook for 5-7
minutes, stirring occasionally, until
the sauce thickens.
• Remove from heat and season with
salt to taste.
Bechamel Sauce

4. Veloute Sauce
Veloute sauce is a versatile sauce that pairs well with a variety of dishes,
including chicken, fish, and vegetables. It can be used as a base for other
sauces, such as mushroom sauce or cheese sauce. Veloute sauce can also
be used to thicken soups and stews.
Ingredients
• 1 tablespoon butter
• 1 cup chicken or fish stock
• 1/2 cup white wine (optional)
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
Instructions
• Melt the butter in a saucepan over medium
heat.
• Add the chicken or fish stock, white wine (if
using), and heavy cream to the saucepan. Bring
to a simmer.
• Stir in the Dijon mustard, thyme, and salt.
Reduce heat to low and simmer for 10-15
minutes, or until the sauce has thickened
slightly.

5. Espagnole Sauce
Espagnole sauce is a rich and flavorful brown sauce that pairs well with
beef, veal, and game meats. It can be used as a base for other sauces, such
as mushroom or red wine sauce, or simply poured over a steak or meat dish.
Ingredients
• 1 pound beef or veal stock
• 1 can (14 oz) diced tomatoes with green chilies
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
Instructions
• In a large pot, heat the beef or veal stock over
medium heat until it is simmering.
• Add the diced tomatoes with green chilies,
onion, garlic, carrot, and celery to the pot. Stir
to combine.
• Reduce the heat to low and simmer the mixture
for 1 1/2 to 2 hours, stirring occasionally, until
the sauce has thickened and reduced slightly.
• Strain the sauce through a fine-mesh sieve into
a clean pot. Discard the solids.
• Simmer the sauce over low heat for 10 to 15
minutes, stirring occasionally, until it has
thickened to your desired consistency.

6. Vegetable Au Gratin
Vegetable Au Gratin is a classic French dish that combines vegetables with
a creamy, cheesy sauce and a crispy breadcrumb topping. It's a great way
to get your daily serving of vegetables while indulging in some comfort
food.
Ingredients
• 2 cups mixed vegetables (such as
cauliflower, broccoli, and carrots), chopped
into bite-sized pieces
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup grated cheese (such as cheddar or
Gruyere)
• 1/2 cup breadcrumbs
Instructions
• Preheat the oven to 375°F. Grease a baking dish.
• Steam the vegetables until they are slightly
tender, about 5 minutes. Set aside.
• In a saucepan, melt the butter over medium
heat. Whisk in the flour and cook for 1 minute,
stirring constantly, until the mixture is smooth
and bubbly.
• Gradually whisk in the milk, stirring constantly,
until the mixture is smooth and thickened. Add
the cheese and stir until melted and combined.
Season with salt and pepper to taste.
• In a bowl, combine the breadcrumbs with a
tablespoon of melted butter.
• Spread the vegetables in the prepared baking
dish. Pour the cheese sauce over the vegetables.
Sprinkle the breadcrumb mixture over the top.
• Bake for 20-25 minutes, or until the top is golden
brown and the sauce is bubbly. Serve hot.

7. Chicken a la King
Chicken a la King is a classic dish that originated in the United States in the
early 20th century. It is a creamy, savory dish that combines cooked and
shredded chicken with a rich, buttery sauce.
Ingredients
• 2 cups cooked and shredded chicken
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 1/2 cups milk
• 1/2 cup chicken broth
• 1/2 cup frozen peas and carrots
• 1/2 cup heavy cream
• 1/4 cup chopped pimentos
• 1/4 cup chopped fresh parsley
• 4 cups cooked rice
Instructions
• Melt butter in a large skillet over medium heat.
• Add flour, salt, pepper, paprika, onion powder, and
garlic powder. Stir until well combined.
• Slowly whisk in milk and chicken broth. Cook, stirring
constantly, until mixture thickens.
• Add frozen peas and carrots, heavy cream, and
chopped pimentos. Stir until well combined.
• Add cooked and shredded chicken to the skillet. Stir
until well combined and heated through.
• Serve over cooked rice and garnish with chopped
fresh parsley.

8. Herb Rice
Ingredient
• Long Grain rice
• Water as required
• Butter
• Parsley
Instructions
• Using a clean chopping board, chop parsley and Keep
them aside.
• Next in a deep-bottomed pan, add enough water and
rice. Cook the rice on medium flame until they become
tender and are boiled. Once done, drain the water and
keep the rice aside until needed again.
• Put another deep-bottomed pan on medium flame and
add butter in it. Add chopped parsley in the pan and
sauté for 10-20 seconds.
• Now add cooked rice and salt in the mixture and mix
well. Cook for 2 minutes while mixing continuously.

9. Conclusion
Sauces are an essential component in many dishes,
providing flavor, texture, and moisture.
Understanding the different types of sauces and their
uses can elevate your cooking game and impress your
guests. Experiment with different recipes and pairings
to find your perfect combination.

10. Thank You