This document outlines the structure and components of sauces, including the five mother sauces. Sauces are comprised of a liquid base, thickening agent, and additional seasonings and flavors. Common liquid bases include stocks, milk, and butter. Thickening agents include roux, beurre manie, and purees. The five mother sauces are Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Béchamel is made from milk and roux, while Velouté uses white stock and roux as the base. These mother sauces can be elaborated on to create numerous derivative sauces.

1. STRUCTURE OF
SAUCE

2. • A liquid, the body of a sauce.
• A thickening agent
• Additional seasoning and flavoring
ingredients

3. Five Based Liquids:
1.White Stock – for velouté sauces.
2.Brown Stock – for brown sauces.
3.Milk – for Bechamel.
4.Tomato and stock – tomato sauce.
5.Clarified Butter – for hollandaise.

6. Thickening Agents
1. Roux – cooked mixture of equal by weight of fa
Heat clarified butter
over low heat and
add flour.

7. Thickening Agents
1. Roux – cooked mixture of equal by weight of fa
Blend into a smooth paste
adjusting the amount of flour
needed to achieve proper
consistency

8. Thickening Agents
1. Roux – cooked mixture of equal by weight of fa
Cook, stirring constantly,
until the proper color
and flavor achieved.

9. White Roux
Cook for 3-5 minutes
Blond Roux
Cook for 5-6 minutes
Brown Roux
Cook for 15-20 minutes

10. 2. Beurre Manie – a mixture of equal parts flour an

11. 3. Whitewash – a thin mixture of flour and cold

12. 4. Waxy maize – is handled like cornstarch and

13. 5. Purees – vegetables, nuts, etc.

14. • Additional seasoning and flavoring
ingredients

15. FIVE MOTHER
SAUCES

16. Béchamel Sauce
Béchamel sauce is probably the simplest of the
mother sauces because it doesn’t require making
stock.

17. Béchamel Sauce
Béchamel can be used as an ingredient in
baked pasta recipes like lasagna, and also in
casseroles. But it's also the base for some of
the most common white sauces, cream
sauces and cheese-based sauces.

18.  Cream Sauce
 Mornay Sauce
 Cheddar Cheese Sauce
 Mustard Sauce
 Cheesy Sauce

19. Velouté sauce
Velouté sauce is another relatively simple
mother sauce, made by thickening white stock
with a roux and then simmering it for a while.

20. • Chicken Veloute
• Veal Veloute
• Fish Veloute

21. • Chicken Veloute = Chicken Stock
• Veal Veloute = Veal Stock
• Fish Veloute = Fish Stock

22. • Chicken Veloute + Cream = Supreme Sauce
• Veal Veloute + White Wine and Cream
= White Wine Sauce
• Fish Veloute + egg yolks and cream = Allemande Sauce

23.  Normandy Sauce
 Bercy Sauce
 Hungarian Sauce
 Mushroom Sauce
 Aurora Sauce