TYPES,COMPONENTS AND PREPARATION OF MOTHER SAUCE AND ITS DERIATIVES

1. SAUCE

2. Chef Devashish Pandey
Certified Culinary Instructor and
Master Culinary Trainer

3. SAUCE
Sauce is a liquid part of a any dish, served separately in a
sauce bowl or mixed with main item to eat along with the dish.
IMPORTANCE OR USAGE OF SAUCE
1.It adds contrast & complimentary colors to the dish
2.It adds moistness to the dish
3.It enhances taste of the dish
4.It improves visual appearance of the dish
5.It provides many nutrition to the dish
6.It adds texture to the dish
7.It provides richness to the dish

4. COMPONENTS /PARTS OF A SAUCE
A sauce is made by mixing 3 basic parts, they are as follows:
1.A LIQUID – it provides the base or body of the sauce, e.g.
White stock - Velouté,
Brown stock – Espagnole,
Milk – béchamel
Vegetable stock or white stock & tomato puree – tomato sauce
2.A THICKENING AGENT – it adds thickness to sauce e.g.
Starches - roux, beurre manie, corn flour
Liaison,
Vegetable & fruit puree, etc
3.SEASONINGS & FLAVORINGS – they add flavor to sauce e.g.
Onion cloûte - béchamel,
lime juice - hollandaise

5. CLASSIFICATION OF SAUCE
It was originally French, who invented & classified them into
various headings.
These people defined the structure of “mother sauces”,
These mother sauces are the main basic sauces, from which
all the other sauces are derived, which are known as derivative
Addition of various ingredients to these basic sauces, creates
a group of many new sauces which accompany various dishes.
In the following we will discuss basic mother sauces & their
derivatives.

6. MOTHER SAUCE & DERIVATIVES
White sauce
Brown sauce
Veloute
sauce
Cream sauce
Mornay sauce
Soubise sauce
Mustard sauce
Parsley sauce
Cardinal
Normandy
Nantua
Bordelaise sauce
Chasseur sauce
Mushroom sauce
Pepper sauce
Robert sauce
Fish veloute
Meat /chicken
veloute
Aurora
Mushroom
Hongroise

7. Tomato sauce
Mayonnaise sauce
Hollandaise sauce
Barbecue sauce
Portuguese sauce
Bretone sauce
Provencal sauce
Béarnaise sauce
Choron sauce
Foyot sauce
Maltaise sauce
Mousseline sauce
Cocktail sauce
Tartar sauce
Vincent sauce
Thousand islands sauce
Andalusia sauce

8. MOTHER SAUCES
BÉCHAMEL SAUCE (WHITE SAUCE)
This sauce consists of milk & is thickened with white roux.
Louis de béchamel, the steward of king Louis XIV, is said to
have invented this sauce, when tried to eat dried cod fish.
VELOUTE SAUCE
It is a light blond colored sauce, made from fish, chicken or
veal stock thickened with blond roux.
In soup chapter, we saw a soup by the same name, the
method is same, that’s why, it is said, they are interlinked.

9. ESPAGNOLE (BROWN SAUCE)
Espagnole means ‘Spanish’ in French, it is a brown colored
sauce, has been invented by French inspired by Spanish.
This sauce is made by, simmering brown stock with ham &
tomato & thickened with brown roux.
TOMATO SAUCE
Traditional French tomato sauce is thickened with blond roux,
however Italian also make tomato sauce, do not contain roux.
This sauce is made by simmering ham /bacon, tomato puree,
concassé, vegetables, white stock & thickened with roux.

10. HOLLANDAISE SAUCE
It is a warm emulsified sauce based on egg yolks, lemon juice
or vinegar & clarified butter, made over a double boiler.
Many people think, eggs thicken due to heat, actually it
thickens due to emulsification of clarified butter & vinegar.
To start with, take egg yolks along with vinegar & seasonings
into a clean saucepan & keep on whisking over a double boiler.
Now add clarified warm butter (for 1 egg yolk use only 125
mls clarified butter) to egg yolks drop by drop & keep whisking.

11. As a result, lecithin (a natural stabilizer present in egg yolk)
coats each butter droplets, holds the mixture & thickens it.
This sauce should be kept at room temp during & after making
between 7°C-65°C, but it can be helpful for bacterial growth.
If the sauce is kept above 65°C, then the egg will cook &
curdle; if the temperature falls below 7°C, the butter will solidify.
Hence, to reduce the food borne illness, this sauce should be
made just before service & held not more than 1½ hours.
French named it hollandaise, it means ‘Dutch style’, as long
before, they wanted to show value of butter in Dutch cookery.

12. WHY HOLLANDAISE SAUCE CURDLES
Often this sauce may curdle it means when butter, liquid &
eggs become separated.
THIS MAY HAPPEN FOR MANY REASONS, THEY ARE AS
FOLLOWS:
1.Temperature of butter or eggs may have been too high or too
low
2.Butter may have been added too quickly
3.The egg yolks may have been over cooked
4.Too much butter may have been added
5.The sauce may not have been whisked vigorously enough.

13. RECTIFICATION OF A CURDLED HOLLANDAISE SAUCE
To rectify & re-emulsify a curdled sauce, you must find out, was
the sauce too hot or tool cold, which caused it to curdle.
If the sauce is too hot, allow it to cool, if it is too cold, reheat ove
a double boiler.
For 1 liter of curdled sauce, take 15mls of warm water in a clean
bowl & slowly add the curdled sauce into water & whisk.
If you notice, that eggs were over cooked or much butter was
added, then add 1 new egg yolk to the warm water.
Add the curdled sauce to the new egg & water mixture & whisk.

14. METHOD OF MAKING HOLLANDAISE
Place egg yolks & vinegar, in
a bowl over a double boiler
Add clarified butter drop
by drop to beaten eggs
Whisk over double boiler
The finished sauce should
be thick enough

15. MAYONNAISE SAUCE
This is another emulsified sauce, based on egg yolks, olive
oil & vinegar, but this sauce is made in cold temperature.
To make mayonnaise, oil is whisked together with small
amount of vinegar (it is the water in vinegar does not mix with oil)
As the oil & vinegar are whisked together, the oil breaks into
small drops & get separated from each other by vinegar.
If not stirred for long time, the small drops will quickly regroup &
from a large puddle of oil & small puddle of vinegar.
To prevent oil drops from regrouping an emulsifier is added.

16. For mayonnaise the emulsifier is lecithin (a natural stabilizer
present in egg yolk), it has ability to combine with oil & water.
It surrounds the oil droplets & prevent them from coming in
contact with each other & regrouping.
RATIO BETWEEN OIL, VINEGAR & EGG YOLKS
Higher the amount of oil to vinegar, thicker the sauce will be,
higher the amount of vinegar to oil, thinner the sauce will be.
1 egg yolk can emulsify 125- 150 mls oil & 10 mls of vinegar
If more than that amount of oil is added, the sauce will break
i.e. oil & vinegar will separate & the sauce will become thin.

17. RECTIFICATION OF CURDLED MAYONNAISE
Once mayonnaise sauce is curdled, it can be rectified almost
in the same way as for hollandaise sauce.
RECTIFICATION METHOD
Take 15 mls of warm water in a new clean bowl & slowly add
the curdled sauce into water & whisk (not over double boiler)
If you notice, much oil was added, then add 1 new egg yolk to
the warm water.
Add the curdled sauce to the new egg & water mixture; keep
on whisking till you get a thick coating consistency.

18. METHOD OF MAKING MAYONNAISE
Whisk egg yolks with
vinegar & seasonings
Slowly pour oil drop by
drop & keep on whisking
The finished sauce should
be thick enough

19. SAUCE LIQUID THICKENIN
G AGENTS
SEASONING & FLAVORING
AGENTS
Béchamel
Velouté
Espagnole
Tomato
Hollandaise
Mayonnaise
Milk
White stock
Brown stock
Brown /
white stock
Clarified
butter
Olive oil
White Roux
Blond roux
Brown roux
White / blond
roux
Egg yolks
Egg yolks
Salt, pepper, onion cloûte,
nutmeg
Salt, pepper, tarragon herb,
Salt, pepper, tomato & red
wine
Salt, pepper, tomato &
vegetables
Salt, pepper, lime juice or
vinegar
Salt & pepper

20. MODERN SAUCES
Most mother sauces were invented by chef Escoffier in
France in 20th century.
 But since the nouvelle cuisine developed in late 20th century
(1970) method of making sauces have changed in great way.
Although basic method of making many modern sauces are
derived from the Escoffier’s cuisine, but details have changed.
Today's chefs depend less on roux to thicken, rather they
prefer to reduce the liquid which gives the sauce a body.
In the next slides, we will discuss about few modern sauces

21. COMMON MODERN SAUCES
 BUTTER SAUCES & COMPOUND BUTTER
 GRAVIES
 COULIS (koo lee)
 PESTO
 SALSA
 RELISH
 CHUTNEY

22. BUTTER SAUCES & COMPUND BUTTER
Butter whether in liquid or chilled form, flavored with different
ingredients when served along with the food called butter sauce
To make butter sauces, most of the time, butter is heated first,
then they are made into sauces, but many of them served chilled
FEW COMMON BUTTER SAUCES
1.Melted butter / beurre fondue (BURR FONDU) – due to heat
when butter is melting & foaming up, it is served as sauce.
2.Clarified butter – it is obtained by cooking melted butter for
longer time & leaving clear liquid butter after removing milk solid
3.Nut brown butter / beurre noisette (BURR NWAH ZET) –due
to prolonged heat, butter produces a nut brown color & flavor

23. 4. Meunière butter –(MOONIERE BUTTER) nut brown butter
mixed with lemon juice & chopped parsley, is used for fish.
5. Beurre blanc –(BURR BLA) - it is a sauce made by cooking
butter into reduced white wine & vinegar.
6. Compound butter – these sauces are made by mixing
various flavoring ingredients to softened butter & serve.
FEW EXAMPLES OF COMPOUND BUTTER
a) Basil butter – a mixture of chopped basil leaves & soft butter
b) Garlic butter – a mixture of chopped garlic & soft butter
c) Lobster butter – clarify the butter with lobster meat & shell,
then strain it.
d) Maître d'hôtel – (MAITRAY DOTEL) it is a mixture of soft
butter, lemon juice & chopped parsley

24. METHOD OF CLARIFYING BUTTER
Skim the foam from
melted butter
Remove the clear
melted fat
Continue until milky
liquid remains in bottom
METHOD OF MAKING COMPOUND BUTTER
Place the flavored butter on
butter paper
Roll the butter in plastic warp
to form a cylindrical shape

25. GRAVY
These sauces are based on meat juices released during
cooking & the pan deglazed with stock & served with the dish.
While deglazing, allow the liquid to boil, add roux or other
thickening agents, flavor with cream & butter.
PAN GRAVY
We can call it pan gravy, when the meat or poultry was cooked
in a pan, not in an oven & juices are treated same as above.
JUS LIE ( Zoo li) / or ROAST GRAVY
We can call it jus li, only when the meat or poultry was cooked
in an oven, not in a pan & juices are treated same as above.

26. COULIS (koo lee)
These sauces are made from cooked puree of vegetables or
fruits used as a sauce e.g. tomato coulis, strawberry coulis.
After pureeing the main ingredients, they give such thick body
that can be added as it is without adding any thickeners.
PESTO
This sauce is based on uncooked pureed basil leaves mixed
with pine nuts, olive oil & parmesan cheese.
This sauce do not require any thickener, it is prepared raw,
but can be served hot or cold, served with meat, pasta & salad

27. SALSA
‘Salsa’ the word usually used in Italy, Spain & Mexico, in their
language, the word refers to ‘sauce’
It is a mixture of dices of raw or cooked vegetables or fruits
flavored with herbs, spices &/or acidic product e.g. orange salsa
RELISH
Relish is a mixture which is similar like salsa, but one of the
ingredient has to be pickled in an acidic product.
Hence we can say, any salsa if it contains an acidic product, it
can be called relish

28. CHUTNEY
A sweet & sour condiment made of fruit or vegetables cooked
in vinegar with sugar & spices until it has jam consistency
Chutneys may contain fruits (mango, pineapple, coconut
&apple) as well as vegetables (brinjal, tomato, tamarind, onion)
Some are reduced to puree, while other remain in chunky
recognizable pieces, they all are characterized by syrupy & spicy

29. WHICH SAUCE GOES WITH WHAT DISH
SAUCE DERIVATIVES UASGE
Béchamel Cream sauce
Mornay sauce
Soubise sauce
Vegetable, eggs, pasta, fish
Fish, shellfish, poultry, vegetables
Veal, pork, eggs
Veloute FISH VELOUTE
Bercy
Cardinal
Normandy
Nantua
MEAT /CHICKEN
VELOUTE
Aurora
Mushroom
Hongroise
Poached fish
Lobster, crab, eggs, fish
Lobster, oyster, fish
Prawns, lobster, fish
Eggs, chicken, boiled mutton
Pan-fried poultry, beef steaks
Eggs, chicken, beef steaks

30. SAUCE DERIVATIVES UASGE
Espagnole Bordelaise sauce
Chasseur sauce
Mushroom sauce
Pepper sauce
Robert sauce
Piquant sauce
Pan-fried grilled meat & poultry
Sautéed grilled meat & poultry
Sautéed grilled meat & poultry
Sautéed grilled meat & poultry
Only with grilled pork
Only with grilled pork
Tomato Portuguese sauce
Provencal sauce
Breton sauce
Barbecue sauce
Poached fish
Poached fish
Barbecued meat
Hollandaise Béarnaise sauce
Choron sauce
Foyot sauce
Mousseline sauce
Maltaise sauce
Grilled or sautéed meats & fish
Grilled or sautéed meats & fish
Grilled or sautéed meats & fish
Poached fish, meat & vegetables
Poached fish

31. SAUCE DERIVATIVES UASGE
Beurre blanc Many flavorings can
be used
Steamed, grilled or poached
fish chicken or vegetables
Compound
butter
Many flavorings can
be used
Grilled meats, poultry & fish;
finishing sauces
Pan gravy / Jus li Made from drippings
from pan or oven
Roasted meats or roasted
poultry
Pesto Made from pureed
basil leaves, olive oil
& parmesan cheese
Pasta; grilled vegetables;
grilled meat & fish
Coulis Made from variety of
fruits & vegetables
Vegetables, grilled meats,
poultry & fish
Relish & Salsa Made from variety of
fruits & vegetables
Meat, fish, vegetables
poultry; used as a sauce or
condiment

32. PROPRIETARY SAUCES
These sauces are industrially made, based on family secret
recipes have been handed on from generations to generations.
COMMON PROPRITERAY SAUCES ARE AS FOLLOWS:
1.SOY SAUCE – this sauce is made from, soy beans, wheat,
water & salt, is a basic condiment form South East Asia.
2.WORCESTERSHIRE SAUCE– This sauce has brown color &
sour flavor based on soy sauce, vinegar & other ingredients.
3.HP SAUCE – it is the shortened name of a sauce known as
“House of parliament” originated in USA.

33. 4. BARBECUE SAUCE – this sauce too originated in USA, ha
brown color & sour flavor served with barbecued meat.
5. KETCHUP – it refers to a commercially made tomato sauce,
preserved with vinegar, salt, spices & sugar.
6. TABASCO SAUCE – this is an American chili sauce, named
after a state in Mexico, famous for spiciest chili in the world
7. CHILLI SAUCE – it is hot & thicker than Tabasco sauce, is
prepared from pulped peppers flavored with garlic & vinegar