This document provides instructions for making several types of classic sauces: béchamel, espagnole, hollandaise, tomato, and velouté sauce. For each sauce, it lists ingredients and provides step-by-step instructions for preparation. It explains that these five sauces are considered the "mother sauces" of classical French cuisine, and that other derivative sauces are made by adding ingredients to these base sauces. The document aims to teach students to classify different types of sauces, identify thickening agents and convenience products used in sauce making, and evaluate sauces based on flavor, color, and consistency.

1. 10-Households
Prepared by:
Erika Mae B. Fortes

2. AT THE END OF THE LESSON, THE STUDENTS MUST BE ABLE
TO:
1. CLASSIFY VARIOUS TYPES OF SAUCES AND THEIR
CORRESPONDING
2. IDENTIFY THE TYPES OF THICKENING AGENTS AND
CONVENIENCE PRODUCTS USED IN PREPARING SAUCES
3. EVALUATE SAUCES FOR FLAVOR, COLOR, AND
CONSISTENCY

3. ONE OF THE IMPORTANT COMPONENTS OF A DISH
IS THE SAUCE. SAUCES ARE OFTEN CONSIDERED
AS ONE OF THE GREATEST TESTS OF THE CHEF‘S.
SKILLSAUCES SERVE A PARTICULAR FUNCTION IN
THE COMPOSITION OFA DISH.
SAUCE

4. SAUCE

5. SAUCE

6. BECHAMEL SAUCE
ESPAGNOLE
SAUCE
HOLLANDAISE
SAUCE
TOMATO
SAUCE
VELOUTE
SAUCE

7. BECHAMEL SAUCE
ESPAGNOLE
SAUCE
HOLLANDAISE
SAUCE
TOMATO
SAUCE
VELOUTE
SAUCE

8. BECHAMEL SAUCE
BÉCHAMEL IS A BASIC
WHITE SAUCE AND ONE
OF THE FIVE MOTHER
SAUCES OF
CLASSICAL CUISINE.
INGREDIENTS
2½ CUPS WHOLE MILK
2 TBSP CLARIFIED BUTTER, OR ¼ STICK
UNSALTED BUTTER (ABOUT 30 GRAMS)
1/3 CUP ALL-PURPOSE FLOUR (ALSO 30
GRAMS)
¼ ONION, PEELED
1 WHOLE CLOVE
KOSHER SALT, TO TASTE
GROUND WHITE PEPPER, TO TASTE
PINCH OF GROUND NUTMEG (OPTIONAL)

9. IN A HEAVY-BOTTOMED SAUCEPAN, BRING THE MILK TO A SIMMER OVER MEDIUM HEAT,
MEANWHILE, IN A SEPARATE HEAVY-BOTTOMED SAUCEPAN, MELT THE BUTTER OVER
WITH A WOODEN SPOON, STIR THE FLOUR INTO THE MELTED BUTTER A LITTLE BIT AT A TIME,
USING A WIRE WHISK, SLOWLY ADD THE HOT MILK TO THE ROUX, WHISKING VIGOROUSLY
TO MAKE SURE IT'S FREE OF LUMPS.
PROCEDURE
STIRRING OCCASIONALLY AND TAKING CARE NOT TO LET IT BOIL.
MEDIUM HEAT UNTIL IT'S LIQUEFIED. DON'T LET IT TURN BROWN, THOUGH — THAT'LL AFFECT THE
FLAVOR.
UNTIL IT IS FULLY INCORPORATED INTO THE BUTTER, GIVING YOU A PALE YELLOW-COLORED
PASTE. THIS PASTE IS CALLED A ROUX. HEAT THE ROUX FOR ANOTHER MINUTE OR SO TO COOK OFF
THE TASTE OF RAW FLOUR.

10. NOW STICK THE POINTY END OF THE CLOVE INTO THE ONION AND DROP THEM INTO THE
THE RESULTING SAUCE SHOULD BE SMOOTH AND VELVETY. IF IT'S TOO THICK, WHISK IN A BIT
REMOVE THE SAUCE FROM THE HEAT. YOU CAN RETRIEVE THE CLOVE-STUCK ONION AND
SAUCE. SIMMER FOR ABOUT 20 MINUTES OR UNTIL THE TOTAL VOLUME HAS REDUCED BY
ABOUT 20 PERCENT, STIRRING FREQUENTLY TO MAKE SURE THE SAUCE DOESN'T SCORCH AT
THE BOTTOM OF THE PAN.
MORE MILK UNTIL IT'S JUST THICK ENOUGH TO COAT THE BACK OF A SPOON.
DISCARD IT NOW. FOR AN EXTRA SMOOTH CONSISTENCY, CAREFULLY POUR THE SAUCE
THROUGH A WIRE MESH STRAINER LINED WITH A PIECE OF CHEESECLOTH.
SEASON THE SAUCE VERY LIGHTLY WITH SALT AND WHITE PEPPER. BE PARTICULARLY CAREFUL
WITH THE WHITE PEPPER — AND THE NUTMEG, IF YOU'RE USING IT. A LITTLE BIT GOES A
LONG WAY! KEEP THE BÉCHAMEL COVERED UNTIL YOU'RE READY TO USE IT.MAKES ABOUT 2
CUPS OF BÉCHAMEL SAUCE.

11. ESPAGNOLE SAUCE
ESPAGNOLE (PRONOUNCED LIKE THE WORD FOR SPANISH:
"ESPAÑOL") IS A BASIC BROWN SAUCE THAT IS ONE OF
THE FIVE MOTHER SAUCES OF CLASSICAL CUISINE. IT'S
ALSO THE STARTING POINT FOR THE DEMI-GLACE, A RICH
AND DEEPLY FLAVORFUL SAUCE THAT IS TRADITIONALLY
SERVED WITH RED MEATS.

12. Brown Stock
stock made from
beef (as from beef
seared to give
color) or from a
mixture of meats
including beef.
Mirepoix
(pronounced "meer-
pwah") is a combination
of chopped carrots,
celery and onions used
to add flavor and aroma
to stocks, sauces, soups
and other foods.
Roux
(pronounced "roo") is one of
the basic thickening agents in
the culinary arts. Used
primarily for thickening sauces
and soups, roux is made from
equal parts fat and flour, and
the "equal parts" are measured
by weight, not volume.
Traditionally, a roux is made
with clarified butter

13. How to clarify Butter
place the butter in a heavy
saucepan and melt slowly
over low heat. Remove the
pan from the heat and let
stand for 5 minutes. Skim the
foam from the top, and
slowly pour into a container,
discarding the milky solids
in the bottom of pan.
Sachet d'épices
Is a small cheesecloth
sack containing herbs
and spices used to add
flavor to stocks, soups
and sauces. It translates
literally to "bag of
spices" in French.
INGREDIENTS
½ CUP ONIONS, DICED
¼ CUP CARROTS, DICED
¼ CUP CELERY, DICED
1 OZ CLARIFIED BUTTER
1 OZ ALL-PURPOSE FLOUR
3 CUPS BROWN STOCK
2 TBSP TOMATO PURÉE
1 BAY LEAF
½ TSP DRIED THYME
3-4 FRESH PARSLEY STEMS

14. IN A HEAVY-BOTTOMED SAUCEPAN, MELT THE BUTTER OVER MEDIUM HEAT UNTIL IT
BECOMES FROTHY.
ADD THE MIREPOIX AND SAUTÉ FOR A FEW MINUTES UNTIL IT'S LIGHTLY BROWNED.
DON'T LET IT BURN, THOUGH.
WITH A WOODEN SPOON, STIR THE FLOUR INTO THE MIREPOIX A LITTLE BIT AT A
TIME, UNTIL IT IS FULLY INCORPORATED AND FORMS A THICK PASTE OR ROUX.
LOWER THE HEAT ANDCOOK THE ROUX FOR ANOTHER FIVE MINUTES OR SO, UNTIL
IT'S LIGHT BROWN. DON'T LET IT BURN! THE ROUX WILL HAVE A SLIGHTLY NUTTY
AROMA AT THIS POINT.
· USING A WIRE WHISK, SLOWLY ADD THE STOCK AND TOMATO PURÉE TO THE ROUX,
WHISKING VIGOROUSLY TO MAKE SURE IT'S FREE OF LUMPS.
PROCEDURE

15. BRING TO A BOIL, LOWER HEAT, ADD THE SACHET AND SIMMER FOR
ABOUT 50 MINUTES OR UNTIL THE TOTAL VOLUME HAS REDUCED BY
ABOUT ONE-THIRD, STIRRING FREQUENTLY TO MAKE SURE THE
SAUCE DOESN'T SCORCH AT THE BOTTOM OF THE PAN. USE A LADLE
TO SKIM OFF ANY IMPURITIES THAT RISE TO THE SURFACE.
REMOVE THE SAUCE FROM THE HEAT AND RETRIEVE THE SACHET. FOR AN
EXTRA SMOOTH CONSISTENCY, CAREFULLY POUR THE SAUCE THROUGH
A WIRE MESH STRAINER LINED WITH A PIECE OF CHEESECLOTH.
SERVE HOT. IF NOT SERVING THE SAUCE RIGHT AWAY, KEEP IT COVERED
AND WARM UNTIL YOU'RE READY TO USE IT

16. HOLLANDAISE SAUCE
HOLLANDAISE IS A WONDERFULLY RICH,
LEMONY AND BUTTERY SAUCE THAT GOES
WITH EGGS, VEGETABLES AND POACHED
FISH.FOR SAFETY, IT'S BEST TO USE
PASTEURIZED EGGS WHEN MAKING
HOLLANDAISE SAUCE.

17. INGREDIENTS
1 CUP CLARIFIED BUTTER (ABOUT 2½ STICKS BEFORE CLARIFYING)
4 EGG YOLKS
2 TBSP LEMON JUICE (THE JUICE FROM 1 SMALL LEMON)
1 TBSP COLD WATER
KOSHER SALT, TO TASTE
CAYENNE PEPPER (OR A DASH OF TABASCO SAUCE), TO TASTE

18. HEAT AN INCH OR TWO OF WATER IN A SAUCEPAN OVER MEDIUM
HEAT. ALSO, YOUR CLARIFIED BUTTER SHOULD BE WARM, BUT NOT
HOT.
COMBINE THE EGG YOLKS AND THE COLD WATER IN A GLASS OR
STAINLESS STEEL BOWL (NOT ALUMINUM) WHISK FOR A MINUTE OR
TWO, UNTIL THE MIXTURE IS LIGHT AND FOAMY. WHISK IN A
COUPLE OF DROPS OF LEMON JUICE, TOO.
PROCEDURE

19. THE WATER IN THE SAUCEPAN SHOULD HAVE BEGUN TO SIMMER. SET THE BOWL
DIRECTLY A TOP THE SAUCEPAN OF SIMMERING WATER. THE WATER ITSELF
SHOULD NOT COME IN CONTACT WITH THE BOTTOM OF THE BOWL. WHISK THE
EGGS FOR A MINUTE OR TWO.UNTIL THEY'RE SLIGHTLY THICKENED.
· REMOVE THE BOWL FROM THE HEAT AND BEGIN ADDING THE MELTED BUTTER
SLOWLY AT FIRST, A FEW DROPS AT A TIME, WHILE WHISKING CONSTANTLY. IF
YOU ADD IT TOO QUICKLY, THE EMULSION WILL BREAK.
CONTINUE BEATING IN THE MELTED BUTTER. AS THE SAUCE THICKENS, YOU CAN
GRADUALLY INCREASE THE RATE AT WHICH YOU ADD IT, BUT AT FIRST, SLOWER
IS BETTER

20. AFTER YOU'VE ADDED ALL THE BUTTER, WHISK IN THE REMAINING LEMON JUICE AND
SEASON TO TASTE WITH KOSHER SALT AND CAYENNE PEPPER (OR A DASH OF
TABASCO SAUCE).
THE FINISHED HOLLANDAISE SAUCE WILL HAVE A SMOOTH, FIRM CONSISTENCY. IF
IT'S TOO THICK, YOU CAN ADJUST THE CONSISTENCY BY WHISKING IN A FEW
DROPS OF WARM WATER.
IT'S BEST TO SERVE HOLLANDAISE RIGHT AWAY. YOU CAN HOLD IT FOR ABOUT AN
HOUR OR SO, PROVIDED YOU KEEP IT WARM. AFTER TWO HOURS, THOUGH, YOU
SHOULD TOSS IT — BOTH FOR QUALITY AND SAFETY REASONS. MAKES 1 PINT OF
HOLLANDAISE SAUCE.

21. TOMATO SAUCE
THIS SIMPLE, FRESH TOMATO SAUCE RECIPE IS
PERFECT FOR PASTA, PIZZA AND LASAGNA.
CARROTS, WHICH GIVE THE TOMATO SAUCE A
FRESH FLAVOR AND ADD A NICE SWEETNESS.
ONCE THE TOMATO SAUCE IS PURÉED, BUT YOU
WILL DEFINITELY TASTE THE DIFFERENCE.

22. INGREDIENTS
2 28-OZ CANS WHOLE TOMATOES, WITH
LIQUID
½ CUP OLIVE OIL
4 CARROTS, CHOPPED
1 MEDIUM ONION, CHOPPED
2 CLOVES GARLIC, FINELY MINCED
1 TBSP KOSHER SALT (OR TO TASTE)
2 TSP SUGAR

23. IN A LARGE, HEAVY-BOTTOMED SAUCEPAN, HEAT THE OLIVE OIL FOR A MINUTE OVER
MEDIUM HEAT.
ADD THE ONIONS AND CARROTS, AND SAUTÉ FOR A BIT UNTIL THE ONIONS ARE TRANSLUCENT
BUT NOT BROWN.
·ADD THE TOMATOES AND THE GARLIC. BRING TO A SIMMER AND COOK FOR 30 TO 45
MINUTES, UNCOVERED, UNTIL THE SAUCE IS SLIGHTLY REDUCED. IF YOU LIKE, YOU CAN USE A
WOODEN SPOON TO BREAK UP THE WHOLE TOMATOES WHILE THE SAUCE SIMMERS.
REMOVE FROM HEAT AND PASS THROUGH A FOOD MILL, OR PURÉE IN A FOOD PROCESSOR
UNTIL SMOOTH, WORKING IN BATCHES IF NECESSARY.
SEASON TO TASTE WITH KOSHER SALT AND SUGAR.
PROCEDURE

24. VELOUTE SAUCE
IT CAN BE MADE WITH ANY WHITE STOCK, BUT
THIS VERSION, THE CHICKEN VELOUTÉ, IS
MADE WITH CHICKEN STOCK AND IS THE MOST
COMMON. THERE'S ALSO A VEAL VELOUTÉ
AND A FISH VELOUTÉ. CHICKEN VELOUTÉ IS
THE BASIS FOR THE TRADITIONAL SUPRÊME
SAUCE, AS WELL AS THE CLASSIC
MUSHROOM SAUCE, THE AURORA SAUCE AND
MANY OTHERS.
Ingredients
6 cups chicken stock
2 oz clarified butter
2 oz all-purpose flour

25. HEAT THE CHICKEN STOCK TO A SIMMER IN A MEDIUM SAUCEPAN, THEN LOWER THE
HEAT SO THAT THE STOCK JUST STAYS HOT.
MEANWHILE, IN A SEPARATE HEAVY-BOTTOMED SAUCEPAN, MELT THE CLARIFIED
BUTTER OVER MEDIUM HEAT UNTIL IT BECOMES FROTHY. TAKE CARE NOT TO LET THE
BUTTER TURN BROWN, THOUGH — THAT'LL AFFECT THE FLAVOR.
WITH A WOODEN SPOON, STIR THE FLOUR INTO THE MELTED BUTTER A LITTLE BIT AT
A TIME, UNTIL IT IS FULLY INCORPORATED INTO THE BUTTER, GIVING YOU A PALE
YELLOW-COLORED PASTE. THIS PASTE IS CALLED A ROUX. HEAT THE ROUX FOR
ANOTHER FEW MINUTES OR SO, UNTIL IT HAS TURNED A LIGHT BLOND COLOR.
DON'T LET IT GET TOO DARK.
PROCEDURE

26. USING A WIRE WHISK, SLOWLY ADD THE HOT CHICKEN STOCK TO THE ROUX, WHISKING
VIGOROUSLY TO MAKE SURE IT'S FREE OF LUMPS
SIMMER FOR ABOUT 30 MINUTES OR UNTIL THE TOTAL VOLUME HAS REDUCED BY ABOUT
ONE- THIRD, STIRRING FREQUENTLY TO MAKE SURE THE SAUCE DOESN'T SCORCH AT THE
BOTTOM OF THE PAN. USE A LADLE TO SKIM OFF ANY IMPURITIES THAT RISE TO THE
SURFACE.
THE RESULTING SAUCE SHOULD BE SMOOTH AND VELVETY. IF IT'S TOO THICK, WHISK IN A
BIT MORE HOT STOCK UNTIL IT'S JUST THICK ENOUGH TO COAT THE BACK OF A SPOON.
REMOVE THE SAUCE FROM THE HEAT. FOR AN EXTRA SMOOTH CONSISTENCY, CAREFULLY
POUR THE SAUCE THROUGH A WIRE MESH STRAINER LINED WITH A PIECE OF CHEESECLOTH.
KEEP THE VELOUTÉ COVERED UNTIL YOU'RE READY TO USE IT.

27. DERIVATIVE SAUCES, WHICH ARE SAUCES MADE FROM THE MOTHER
SAUCES:
A. MORNAY - A BÉCHAMEL SAUCE WITH CHEESE
B. ALLEMANDE - A VELOUTÉ SAUCE WITH EGG YOLKS AND CREAM
C. DEMI-GLACE - AN ESPAGNOLE SAUCE REDUCED BY HALF
D. MARINARA - A TOMATO SAUCE WITH GARLIC AND BASIL
E. BÉARNAISE - A HOLLANDAISE SAUCE WITH SHALLOTS,
TARRAGON, AND VINEGAR

30. Thank you for listening