This document provides information on various types of sauces including their ingredients and preparation methods. It discusses mother sauces like bechamel, veloute, and espagnole. It also covers derivatives of these sauces such as mornay, mustard sauce, and cream sauce. Additional sauce types covered include hollandaise, tomato sauce, mayonnaise, blond sauce, brown sauce, and red kitchen sauce.

1. sauces 1

2.  Sauces are liquids or semi-liquid mixtures.
 A keen sense of smell,delicate sense of
taste,a light,strong hand for the blending-all
contribute to the perfect sauce.
sauces 2

3.  Bechamel
 Veloute
 Espagnole
 Hollandaise
 Tomato
 Mayonnaise
sauces 3

4.  Ingredients
Flour
Butter
Milk
Onion studded with cloves and bay leaf
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5. sauces 5

6.  Mornay (bechamel+cream+gruyere+egg yolk)
 Onion sauce (bechamel+minced onioncooked
in milk+eggs + nut meg)
 Mustard (bechamel+fresh +butter+mustard)
 Cream (bechamel+fresh cream+butter)
sauces 6

7.  Blond sauce
 Ingredients
Butter
Flour
Stock (chicken ,veal or fish)
Mushroom trimmings
sauces 7

8. sauces 8

9.  Ivory (sauce supreme+meat glaze)
 Mushroom (supreme+sliced button
mushrooms)
 Supreme (chicken veloute+white
wine+parsley+mushroom +trimmings+fresh
cream+yolk of eggs+juice of lemon )
 Curry sauce (dices of onion+apples saute in
butter+curry powder+coconut milk+veloute
sauce )
sauces 9

10. sauces 10

11.  Brown sauce
 Ingredients
Fat
Flour
Tomato puree
Brown stock
Vegetables (carrot,onion)
Parsley ,bay leaf and celery
sauces 11

12. sauces 12

13.  Devil (chopped shallots+white
wine+vinegar+peppercorn,salt+demi-
glaze+chopped parsley)
 Madeira (demi-glaze+madeira wine)
 Chaudfroid (demi-glaze+aspic jelly+essence
of truffles+madeira)
sauces 13

14. sauces 14

15.  Warm yellow and rich sauce.
 Ingredients
Butter
Egg yolks
Crushed peppercorns
Vinegar
Lemon juice
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16. sauces 16

17.  Noisette (hollandaise+chopped
tarragon+chervil)
 Mousseline (hollandaisesauce mixed with
stiffly whipped cream)
 Bearnaise (hollandaise sauce+chopped
tarragon+chervil)
sauces 17

18. sauces 18

19.  Red kitchen sauce
 Ingredients
Flour
Butter
Onion
Carrot
Celery
Bay leaf
Garlic crushed
Tomato puree
Tomatoes chopped
Brown stock
Sugar
Salt
sauces 19

20. sauces 20

21.  Bretonne (tomato sauce+saute chopped
onion+white wine+butter+parsley)
 Italienne (tomato sauce+demi glaze+chopped
shallots+mushroom+lean ham+fine herbs)
 Barbecue (tomato
sauce+ketchup+vinegar+sugar)
sauces 21

22. sauces 22

23.  Cold sauce
 Ingredients
Olive oil
Eggs
French mustard
Vinegar
Lemon
Seasoning
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24. sauces 24

25.  Chantilly (mayonnaise+lemon juice+whipped
cream)
 Tartare (mayonnaise+hard yolk of egg
,garnished with finely chopped onion and
chives)
 Vincent (half tartare sauce half green sauce
mix together)
 Green sauce (mayonnaise sauce mixed with
puree of blanched herbs
,spinach,parsley,chervil)
sauces 25

26. sauces 26

27. THANK YOU
sauces 27