The document discusses the five mother sauces of cooking - béchamel, velouté, espagnole, hollandaise, and tomato sauce. The mother sauces are basic sauces that can be used to create hundreds of derivative sauces. They originated as large batches that were divided into smaller portions and combined with additional ingredients. Stock, either brown or white, and roux, made from butter and flour, are important components used to make the mother sauces. Recipes for different sauces derived from each mother sauce are also provided.

1. MOTHER
SAUCES
SUBMITTED TO :
ABHIMANYU NAIR
SUBMITTED BY:
SARTHAK SHARMA

3. WHAT IS THE
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.

5. HISTORY OF THE
MOTHER SAUCES
All sauces in cooking are derived from five basic
sauces , called the Mother Sauces .
The mother sauces were traditionally prepared in huge quantities and then
separated into smaller portions. These smaller portions combined with
additional ingredients created over 100’s of variations .

6. MOTHER SAUCES : THE 5 MAIN SAUCES THAT ANY CHEF SHOULD KNOW .
FROM THESE 5 BASIC ONES , YOU CAN MAKE LITERALLY HUNDREDS OF
DERIVATIVE SAUCES BY ADDING A FEW EXTRA INGREDIENTS TO THE ORIGINAL
MOTHER SAUCE . THE NAME “MOTHER” WAS GIVEN BECAUSE THEY CAN HAVE
MANY OFFSPRINGS !
 BECHAMEL
 VELOUTE
 ESPAGNOLE
 HOLLANDAISE
 TOMATO SAUCE

8. STOCK
 STOCK MAY BE EITHER WHITE OR BROWN . IT HAS TONS OF FLAVOUR.
 IT CONTAINS BONES , WITH FAT AND CONNECTIVE TISSUE ( BONES CONTAIN
COLLAGEN , WHICH WHEN SIMMERED FORMS GELATIN . THE MORE GELATIN
THERE IS IN STOCK , THE MORE BODY IT WILL HAVE )
 VEGETABLES
 AROMATICS (BAY LEAVES , THYME, PEPPERCORNS, GARLIC , SALT )
 DO NOT BE CONFUSED WITH A BROTH , WHICH MADE FOR MEAT , NOT BONES
.

9. WHITE STOCK
 BLANCHED AND RINSED BONES ( FISH , CHICKEN , VEAL)
 WHITE COLOUR VEGETABLES ( ONION , CELERY )
BROWN STOCK
• DARK OVEN ROASTED BONES( CHICKEN ,VEAL , BEEF )
• DARK OVEN ROASTED VEGETABLES
• MANY TIMES TOMATO PASTE IS ALSO ADDED

10. 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. O BLOOD

11. ROUX
1:1 RATIO
1/4 CUP BUTTER: 1/4 CUP FLOUR
 ONCE THE FAT IS MELTED IN THE PAN THE FLOUR IS ADDED. THE MIXTURE IS STIRRED
UNTIL THE FLOUR IS INCORPORATED AND THEN COOKED.
 THE LONGER YOU COOK IT, THE DARKER IT WILL BECOME.
THE END RESULT IS A THICKENING AND FLAVORING AGENT.
 ROUX CAN BE WHITE, BLONDE/PALE, OR BROWN DEPENDING ON HOW LONG IT IS
COOKED
 BROWN ROUX & BROWN STOCK USUALLY GO TOGETHER,
 • WHITE ROUX GOES WITH WHITE STOCK OR MILK

13. BECHAMEL
Commonly known as white
sauce.
Made with one parts of white
roux and 10m parts of milk.
Made first by louis de bechamel,
chief steward of king louis XIV.

14. THESE SAUCES ARE MADE FROM A BECHAMEL
CHEESE SAUCE: WHISK THE BÉCHAMEL SAUCE WITH 2 CUPS OF SHREDDED CHEESE AT THE
END.
DILL CREAM SAUCE: ADD DRY OR FRESH DILL 1 TSP AT A TIME. TASTE AFTER EACH
ADDITION TO CHECK FOR READINESS.
ONCE YOU HAVE THE BASIC SAUCE MADE, YOU CAN WORK WITH IT TO FIT THE TASTE
PROFILE YOU'RE LOOKING FOR.
ALFREDO SAUCE: WHISK GRATED PARMESAN CHEESE, LEMON JUICE INTO THE FINISHED
SAUCE.
-USE ABOUT ¾ CUP OF CHEESE PER TWO CUPS OF SAUCE.
-POUR YOUR CHEESE SAUCE OVER ANGEL HAIR NOODLES THAT ARE COOKED AL DENTE.

15. VELOUTE-BLOND SAUCE
 LITERALLY MEANS VELVET.
 MADE WITH BLOND ROUX AND WHITE STOCK ( CHICKEN ,
FISH , VEAL )
 VERY LIGHT AND BLOND COLORED.

16. THESE SAUCES ARE MADE FROM A VELOUTE
MUSHROOM SAUCE: BY SAUTÉING MUSHROOMS AND STIRRING THEM INTO THE
FINISHED SAUCE.
HERB SAUCE BY FINISHING THE VELOUTE SAUCE WITH MINCED FRESH HERBS TO
TASTE. BE CAREFUL, THE HERBS ARE POTENT.
IF YOU WANT A SPICIER SAUCE, ADD SOME HOT PEPPER IN WITH THE ROUX AND
TOAST IT A BIT BEFORE ADDING YOUR LIQUID.
IF YOU WANT SOME ONION FLAVOR, CHOP UP PART OF AN ONION AND SAUTÉ IT,
SAME AS YOU'D DO FOR A MUSHROOM SAUCE.

17. 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.

18. THESE SAUCES ARE MADE FROM AN ESPAGNOLE
MUSHROOM SAUCE: ESPAGNOLE SAUCE AND MUSHROOMS.
BORDELAISE SAUCE: ESPAGNOLE SAUCE WITH RED WINE, SHALLOTS AND HERBS.
LYONNAISE SAUCE: ESPAGNOLE SAUCE WITH CHOPPED ONIONS, PARSLEY AND WHITE
WINE.

19. 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.

20. TOMATO SAUCE - RED 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.

21. THANK YOU
!!!!!!