Sauces are liquid or semi-liquid mixtures that can be sweet, sour, spicy, or savory, and are used to enhance the flavor, color, and nutritional value of foods. There are six original "mother sauces" that form the foundation for other continental sauces: bechamel (a white sauce made with milk and roux), veloute (made with stock and roux), espagnole (made with stock, meat, and vegetables), tomato, hollandaise (an emulsion of egg yolks and butter), and mayonnaise (an emulsion of oil, egg yolks, and acid). These mother sauces were categorized by Marie Antonie Care

1. SAUCES

2. What is SAUCE
 The word ‘SAUCE’ is a French word that means
a relish to make our food more appetizing.
 They are liquid or semi- liquid mixture.
 It can be sweet,sour,spicy and savoury.
 It may be added to the food to become part of a
main dish or used as an accompaniment.

3. Importance of Sauce
 It helps in digestion.
 It gives moistness to the food.
 It enhance the flavour.
 It adds colour to the food.
 It gives contrast taste to another food.
 It enhance nutritional value of the food.
 It makes the food more palatable.

4. MOTHER SAUCES
 Mother sauces are the basic sauce formed the
foundation of other sauces used in continental
cuisine. Mother sauces are also called ‘Grand
Sauces’. Marie Antonie Careme one of the first
international renowned celebrity chef from
France, he categorized six mother sauces.
 1.Bechamel Sauce
 2.Veloute Sauce
 3.Espagnole Sauce
 4.Tomato Sauce
 5.Hollandise Sauce
 6.Mayonnise Sauce

5. BECHAMEL SAUCE
 Bechamel sauce also known as white sauce
from France.
 It consist of scalded milk and is thickened with
white roux.
 Balsamell or Besciamella is the Italian sauce
equalling of the French Bechamel.

6. VELOUTE
 Literally means velvet.
 Made with blond roux and white stock( chicken,
fish or veal).
 Very light and blond colored.
 The origin of this sauce is from France.

7. ESPAGNOLE
 Espagnole is the French word for ‘SPANISH’
 It is to prepare a very dark brown roux and veal
stock along with browned bones, pieces of
beef,vegetables and seasonings
 The origin is from France.

8. TOMATO SAUCE
 The origin of tomato sauce is from Italy.
 Traditional French recipe included pork, tomato
concasse tomato puree, vegetables and
seasonings.

9. HOLLANDAISE
 It is also called Dutch Sauce.
 Based on egg yolks and butter.
 This sauce is heavy, it is served in less quantity
and used primarily as a topping sauce.

10. MAYONNAISE
 A cold emulsified sauce based on egg yolks.
 Constitutes of egg yolks , oil, vinegar or lemon
juice.
 Very popular dipping and spreading sauce.