2. What is a 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.
3. Thickening Agents
Roux- Refined flour cooked with equal
quantity of butter. Types are White, Blond
and Brown roux.
Slurry- Cornstarch with water.
Beurre Maine- Equal parts of flour and
butter kneaded together
Laison – One part egg yolk and three parts
cream.
Butter – Also adds shine.
Blood
4. Bechamel
Commonly known as
white sauce.
Made with one parts
of white roux and 10
parts of milk.
Made first by Louis
de Behcamel, chief
steward of King
Louis XIV.
6. Espagnole(Brown sauce)
Means Spanish.
Dates back to the 18th
century.
Finest ham and
tomato was said to
come from Spain.
Thickening rich brown
stock with brown roux.
7. Tomato Sauce
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.
8. Hollandaise(Dutch Sauce)
Warm, emulsified sauce.
Based on egg yolks and
butter.
In French it means Dutch
style.
Since the sauce is heavy,
it is served in less
quantity and used
primarily as a topping
sauce.
9. 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.