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- Shashank Kapur
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.
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
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.
Veloute
 Literally means
velvet.
 Made with blond roux
and white stock(
chicken, fish or veal).
 Very light and blond
colored.
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.
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.
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.
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.
Derivatives
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
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
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
Thank You !

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basic sauces.pptx

  • 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.
  • 5. Veloute  Literally means velvet.  Made with blond roux and white stock( chicken, fish or veal).  Very light and blond colored.
  • 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.
  • 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. 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. 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