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1. 3rd Quarter
Topics

2. Different Kinds of
Stocks

44. Different Kinds of
Sauces

45. Béchamel Sauce (White
Sauce) Béchamel sauce is a simple
sauce made with a roux
(butter and flour) and milk.
It is so named after Louis de
Béchamel, chief steward to
King Louis XIV in France.

46. Velouté Sauce
A Velouté Sauce is a
classic French sauce
made with chicken or
beef stock, thickened
with a roux, and
flavored with herbs
and spices.

47. Espagnole Sauce (Brown
Sauce) Espagnole is a classic
brown sauce, typically
made from brown stock,
mirepoix, and tomatoes,
and thickened with roux.

48. Hollandaise Sauce
Hollandaise sauce is
one of the classic
sauces of French
cooking, made of
butter, egg yolks,
lemon juice, and
pepper and usually
served on fish, eggs,
or vegetables.

49. Tomato sauce can refer to
many different sauces
made primarily from
tomatoes, usually to be
served as part of a dish,
rather than as a condiment.
Tomato sauces are
common for meat and
vegetables.
Tomato
Sauce