Sauces are liquid components that add flavor, texture, and visual interest to dishes. Common thickening agents for sauces include roux, slurries, beurre maine, and liaisons. Bechamel is a white sauce made with white roux and milk that originated as the sauce of King Louis XIV's chief steward. Veloute is a light blond sauce made with blond roux and white stock. Espanole or brown sauce developed in the 18th century from finest Spanish ham and tomatoes thickened with brown roux. Tomato sauce can be thickened with butter roux in traditional French cuisine or associated with Italian cuisine. Hollandaise is an emulsified egg yolk and butter-based

1. MOTHER
SAUCES

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 kneadedtogether
Laison – One part egg yolk and three parts
cream. Butter – Also adds shine.
Blood

4. BECHAMEL
MADE WITH ONE PARTS OF WHITE
ROUX AND 10 PARTS OF MILK.
Made first by Louis de Behcamel,
chief steward of King Louis XIV.
Commonly known as white
sauce

5. Literallymeansvelvet.
VELOUTE
Made with blond roux
and white stock
(Chicken, Fish or Veal)
Very light and blond
color.

6. ESPAGNOLE BROWN SAUCE)
Dates 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.