Sauces are flavorful liquids that are thickened to enhance food. There are five main types of sauces called "mother sauces" - bechamel, espagnole, hollandaise, tomato, and veloute. Each has characteristic ingredients, thickening methods, and derivative sauces. For example, espagnole is made from brown stock and roux and can be used to make bordelaise or lyonnaise sauces. Proper sauce qualities include color, opacity, taste, texture and consistency.

1. SAUCESSAUCES
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2. What is a Sauce?What is a Sauce?
A sauce is a flavourful liquid that has been thickened, byA sauce is a flavourful liquid that has been thickened, by
various thickening agentsvarious thickening agents
Two types of saucesTwo types of sauces
The leading sauce (sometimes referred to as the motherThe leading sauce (sometimes referred to as the mother
sauce)sauce)
The leading sauce derivative.The leading sauce derivative.
It used to enhance food:It used to enhance food:
Adds moisture & flavorAdds moisture & flavor
Adds intensity to the dishAdds intensity to the dish
Improves appearance / colorImproves appearance / color
Should complement the foodShould complement the food
Stimulate the appetiteStimulate the appetite

3. 3
Sauce Quality FactorsSauce Quality Factors
• ColorColor
• OpacityOpacity
• LusterLuster
• TasteTaste
• TextureTexture
• ConsistencyConsistency

4. Grand SaucesGrand Sauces
Mother SaucesMother Sauces
►EspagnoleEspagnole (ess-spah-NYOL)(ess-spah-NYOL)
►HollandaiseHollandaise (HALL-en-daze)(HALL-en-daze)
►BéchamelBéchamel (BAY-shah-MELL)(BAY-shah-MELL)
►VelouteVeloute (veh-loo-TAY)(veh-loo-TAY)
►TomatoTomato

5. 5
Mother/Leading SaucesMother/Leading Sauces
Sauce Liquid Thickener Color
Béchamel Milk White roux
Espagnole Brown Stock Brown roux Brown
Tomato Tomatoes Tomato paste Red
Hollandaise Clarified
Butter
Egg yolk Yellow
Velouté White Stock Blond roux Amber

6. ESPAGNOLEESPAGNOLE
► Brown sauce/EspagnoleBrown sauce/Espagnole
 Made from brown stock and brown rouxMade from brown stock and brown roux
 Derivatives (small) sauces:Derivatives (small) sauces:
► Bordelaise: addition of red wine and parsleyBordelaise: addition of red wine and parsley
► Diable: addition of white wine or vinegar, cayenneDiable: addition of white wine or vinegar, cayenne
► Lyonnaise: addition of sautLyonnaise: addition of sautééed onions, butter, white wine & vinegared onions, butter, white wine & vinegar
► Piquante: addition of shallots, white wine, vinegar, chopped gherkins, parsley, chervil,Piquante: addition of shallots, white wine, vinegar, chopped gherkins, parsley, chervil,
tarragontarragon
TYPE OF ROUX
TYPE OF LIQUID
COOKING TIME
DERIVATIVES
BROWN ROUX
STOCK
6 HOURS
MADEIRA, BROWN ONION,
CHASSEUR, PIQUANT, DEMI GLACE.

7. EspagnoleEspagnole
Mushroom Sauce:Mushroom Sauce:
Espagnole sauce andEspagnole sauce and
mushrooms.mushrooms.
Bordelaise Sauce:Bordelaise Sauce:
Espagnole sauce with redEspagnole sauce with red
wine, shallots and herbs.wine, shallots and herbs.
Lyonnaise Sauce:Lyonnaise Sauce:
Espagnole sauce withEspagnole sauce with
chopped onions, parsleychopped onions, parsley
and white wine.and white wine.
Demi-glace:Demi-glace: is madeis made
from from half saucefrom from half sauce
© Jennifer Choquette

8. HOLLANDAISEHOLLANDAISE
►A rich emulsified Sauce made from butter,A rich emulsified Sauce made from butter,
egg yolks, lemon juice and cayenne.egg yolks, lemon juice and cayenne.
► Emulsion:Emulsion: a system (as fat in milk) consisting of a liquid dispersed with
or without an emulsifier in another liquid that usually would not mix
together.
►Derivatives (small) sauces:Derivatives (small) sauces:
 Bearnaise:Bearnaise: addition of tarragon, white wine, vinegar, shallotsaddition of tarragon, white wine, vinegar, shallots
 Maltaise:Maltaise: addition ofaddition of grated orange zest, orange juicegrated orange zest, orange juice
 Choron:Choron: addition ofaddition of tomatotomato

9. BBééchamelchamel
► Made from whole milk and thickened with roux.Made from whole milk and thickened with roux.
► Derivatives (small) sauces:Derivatives (small) sauces:
 Cream:Cream: addition of cream, instead of milkaddition of cream, instead of milk
 Cheddar Cheese:Cheddar Cheese: addition of cheddar cheeseaddition of cheddar cheese
 Soubise:Soubise: addition of pureed, cooked onionsaddition of pureed, cooked onions
 Mornay:Mornay: addition of parmesan cheeseaddition of parmesan cheese
TYPE OF ROUX
TYPE OF LIQUID
COOKING TIME
DERIVATIVES
WHITE ROUX
MILK
35 - 40 MINS
PARSLEY, ONION, CHEESE,
MUSTARD, EGG ANCHOVY.

10. Once you have the basic sauce made, you canOnce you have the basic sauce made, you can
work with it to fit the taste profile you’re lookingwork with it to fit the taste profile you’re looking
for.for.
These Sauces are made FROM aThese Sauces are made FROM a
BechamelBechamelDill Cream Sauce: Add dry or fresh Dill 1
tsp at a time. Taste after each
addition to check for readiness.
Mustard Sauce: Whisk the Bechamel
Sauce with ¼ cup of prepared
mustard at the end.
Alfredo Sauce: Whisk grated parmesan cheese into the finished
sauce (off heat) until it melts.
-Use about ¾ cup of cheese per two cups of sauce.
-Pour your cheese sauce over angel hair noodles that
are cooked al dente.
© Jennifer Choquette

11. VELOUTEVELOUTE
► Made from veal, chicken or fish stock, thickened with a blonde roux.Made from veal, chicken or fish stock, thickened with a blonde roux.
► Derivatives (small) sauces:Derivatives (small) sauces:
 Allemande: (Veal veloute) addition of egg yolksAllemande: (Veal veloute) addition of egg yolks
 Albufera (Ivory): (chicken veloute) addition of cream, meat glace,Albufera (Ivory): (chicken veloute) addition of cream, meat glace,
pimento butterpimento butter
 Percy: (fish veloute) addition of white wine, shallots, butter andPercy: (fish veloute) addition of white wine, shallots, butter and
parsleyparsley
TYPE OF ROUX
TYPE OF LIQUID
COOKING TIME
DERIVATIVES
BLOND
STOCK
45 MINS
CHICKEN, MUSHROOM, FISH,
CAPER

12. Veloute based SaucesVeloute based Sauces
If you want some onion flavor, chop up part
of an onion and sauté it, same as you’d do
for a mushroom sauce.
If you want a spicier sauce, add some
hot pepper in with the roux and toast it a
bit before adding your liquid.
Herb sauce by finishing the Veloute
sauce with minced fresh herbs to
taste. Be careful, the herbs are potent.
Mushroom Sauce: by sautéing
mushrooms and stirring them into
the finished sauce.
© Jennifer Choquette

13. TOMATOTOMATO
► Made from stock (ham/pork) and tomato product, classicallyMade from stock (ham/pork) and tomato product, classically
thickened with roux.thickened with roux.
► Derivatives (small) sauces:Derivatives (small) sauces:
 Creole: addition of sweet peppers, onions, chopped tomatoesCreole: addition of sweet peppers, onions, chopped tomatoes
► Portuguese: addition of onions, chopped tomato, garlic andPortuguese: addition of onions, chopped tomato, garlic and
parsley.parsley.
TYPE OF ROUX
TYPE OF LIQUID
COOKING TIME
DERIVATIES
BLOND ROUX
STOCK
35 - 45 MINS
CAN BE USED AS A BASE SAUCE FOR MANY OTHERS

14. COLD SAUCESCOLD SAUCES
VinaigretteVinaigrette
► Basic recipe 3 parts Oil to 1 part Vinegar.Basic recipe 3 parts Oil to 1 part Vinegar.
Various types of Oils and Vinegar’s can be used, with theHorseradish.Various types of Oils and Vinegar’s can be used, with theHorseradish.
Mayonnaise
Can be used as a basic sauce as an accompaniment to a dish or can be extended to produce Maire
Rose, Tartare.
This sauce must be stored below 5c.
If producing a fresh Mayonnaise pasteurised Egg Yolks must be used.
Horseradish is a sauce traditionally served with Roast Beef, it can be served with Chicken
Maryland or Smoked Trout.
Mint Sauce.
Mint Sauce is traditionally served with Cold or Hot Roast Lamb or Mutton.
addition of herbs and spices.

15. THICKENERSTHICKENERS
► Most Common Thickening Agents:Most Common Thickening Agents:
► ROUX:ROUX:
 50% fat (butter) & 50% Flour (A.P.)50% fat (butter) & 50% Flour (A.P.)
► SLURRIES:SLURRIES:
 A mixture of starch and cold liquid, typically flour, cornstarch,A mixture of starch and cold liquid, typically flour, cornstarch,
potato, rice or arrowrootpotato, rice or arrowroot
► LIAISON:LIAISON: (lee-AY-zohn)(lee-AY-zohn)
 Mixture of egg yolk and cream to add flavor and smoothness to aMixture of egg yolk and cream to add flavor and smoothness to a
sauce.sauce.
► BUERRE MANIE:BUERRE MANIE: (byurr man-YAY)(byurr man-YAY)
 Softened butter and flour kneaded together and added to a sauceSoftened butter and flour kneaded together and added to a sauce
in its finishing stages. The flour must be cooked out of the sauce,in its finishing stages. The flour must be cooked out of the sauce,
before serving.before serving.

16. Other Sauces….Other Sauces….
►COULIS: is a thick pureed sauce, such as aCOULIS: is a thick pureed sauce, such as a
tomato coulis, raspberry coulis, typically, thetomato coulis, raspberry coulis, typically, the
main ingredients is fruits or vegetablesmain ingredients is fruits or vegetables
►SALSA: is a cold mixture of fresh herbs,SALSA: is a cold mixture of fresh herbs,
spices, spices, fruits, and /or vegetables.spices, spices, fruits, and /or vegetables.
►Although they do not fit the traditions of aAlthough they do not fit the traditions of a
sauce, they add FLAVOR, MOISTURE,sauce, they add FLAVOR, MOISTURE,
TEXTURE, and COLOR to the dish, as allTEXTURE, and COLOR to the dish, as all
sauces do!sauces do!

17. Basic terminologyBasic terminology
► A Stock is a liquid that has been formed by extracting flavours, nutrientsA Stock is a liquid that has been formed by extracting flavours, nutrients
and salts during the cooking process from Bones, Vegetables and aromaticand salts during the cooking process from Bones, Vegetables and aromatic
Herbs.Herbs.
► A Glaze is a reduction of stock, which is formed byA Glaze is a reduction of stock, which is formed by EvaporationEvaporation of theof the
liquid. It can be stored and used to enhance the flavour of other stocksliquid. It can be stored and used to enhance the flavour of other stocks
and sauces.and sauces.
► A Roux is a mixture of FLOUR & FAT, gently cooked together over lowA Roux is a mixture of FLOUR & FAT, gently cooked together over low
heatheat

18. VelouteVeloute -- Blonde SauceBlonde Sauce
Veloute uses a slightly darker roux (the rouxVeloute uses a slightly darker roux (the roux
is toasted longer to a slight brown color), andis toasted longer to a slight brown color), and
a white stock such as chicken or fish.a white stock such as chicken or fish.
Again, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce ofAgain, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce of
RouxRoux
© Jennifer Choquette

19. Sauce EspagnoleSauce Espagnole -- Brown SauceBrown Sauce
Step 1:Step 1:
Espagnole sauce is prepared fromEspagnole sauce is prepared from
vegetables and herbs that are cookedvegetables and herbs that are cooked
in a brown roux, a dark stock such asin a brown roux, a dark stock such as
beef, and then a tomato purée.beef, and then a tomato purée.
Step 2:Step 2:
The sauce is left to simmer for around two hours until itThe sauce is left to simmer for around two hours until it
reduces to a thick brown sauce.reduces to a thick brown sauce.
Step 3:Step 3:
The final stage is to pass the sauce through a sieve, which willThe final stage is to pass the sauce through a sieve, which will
retain all of the vegetables, lumps and unwantedretain all of the vegetables, lumps and unwanted
ingredients.ingredients. You may add this on top when finished.You may add this on top when finished.© Jennifer Choquette

20. HollandaiseHollandaise -- Butter SauceButter Sauce
Hollandaise sauce is an emulsion of butter andHollandaise sauce is an emulsion of butter and
lemon juice.lemon juice. Egg yolksEgg yolks are used as theare used as the
emulsifying agent. Usually seasoned with saltemulsifying agent. Usually seasoned with salt
and cayenne pepper.and cayenne pepper.
It must be made and servedIt must be made and served
warm,warm, not hotnot hot
This sauce
is smooth and creamy.
The flavor should be rich and
buttery, with a mild tang
added by the lemon juice and
seasonings.
© Jennifer Choquette

21. Tomato SauceTomato Sauce -- Red SauceRed Sauce
Classically, Tomato Sauce is made withClassically, Tomato Sauce is made with
tomatoes, vegetables, seasonings, andtomatoes, vegetables, seasonings, and
vegetable stock. Tomato Sauce should bevegetable stock. Tomato Sauce should be
thick and rich, with a slightly sweet flavor.thick and rich, with a slightly sweet flavor.
Marinara sauce is aMarinara sauce is a
common Italiancommon Italian
variation of this mothervariation of this mother
sauce, made by addingsauce, made by adding
onions, garlic andonions, garlic and
oregano.oregano.
© Jennifer Choquette