Mother sauces

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Mother sauces

  1. 1. - Shashank Kapur
  2. 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. 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. 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.
  5. 5. Veloute  Literally means velvet.  Made with blond roux and white stock( chicken, fish or veal).  Very light and blond colored.
  6. 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. 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. 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. 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.
  10. 10. Derivatives
  11. 11. Bechamel Mornay (cheese sauce) Bechamel + Grated gruyere + liason Crème ( cream sauce ) Bechamel + fresh cream Oignons ( onion sauce) Bechamel + fresh cream + chopped onions Indienne (curry sauce ) Bechamel + cooked curry powder + onions + chopped tomatoes. Allemande (mushroom sauce) Velouete + chopped mushroom + liason Supreme( strained mushroom) Veloute simmered with chopped mushroom and strained + liason Aurore ( Tomato) Veloute + cooked and simmered tomato puree Cardinal (seafood sauce) Veloute + lobster butter + fresh cream Veloute
  12. 12. Espagnole Demi- Glaze ( jus) Equal parts of brown sauce + brown stock reduced to half Bigararde ( orange ) Demi- glaze + reduced red wine and orange juice + red current jelly Daible ( devil sauce ) Demi- glaze + reduced white wine + cayenne pepper Madiera ( wine sauce ) Espagnole + madiera wine Maltaise ( orange ) Hollandaise+ juice of blood orange+ orange zest Mousseline ( cream sauce ) Hollandaise + whipped double cream Moutarde ( mustard sauce ) Hollandaise + dijon mustard Choron ( tomato sauce ) Bearnaise + cooked tomato puree Hollandaise
  13. 13. Mayonaise Tartare Mayonaise + chopped gherkins + chopped capers + chopped herbs Thousand island Tartare sauce + ketchup Cocktail Mayonnaise + chopped shallots + ketchup + brandy + cayenne pepper Chantilly ( cream sauce ) Mayonnaise + stiffly beaten whipped cream Aioli (garlic sauce ) Mayonnaise + pounded garlic cloves
  14. 14. Thank You !

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