Sauces are used to enhance the flavor of foods by complementing, enhancing, or adding variety to flavors, appearances, and textures. There are several categories of mother sauces in French cooking that other sauces are derived from, including white sauces, brown sauces, tomato/red sauces, egg yolk and butter sauces, egg yolk and oil sauces, oil and vinegar sauces, and flavored butter sauces. Secondary sauces are derived from mother sauces and have additional flavorings added, such as Mornay sauce from white sauce or Béarnaise sauce from hollandaise sauce. Finishing sauces are

1. REPORTER: BALBONA, RACHEL R.
B T- FSM 3Q

2.  Sauces are liquids of various thicknesses that
are flavored or seasoned to enhance the flavor
of food. Sauces can be sweet, sour, spicy, or
savory and may be added to the food to become
 some part of a main dish or used as an
accompaniment to the food being prepared.
Sauces add a variety of features to foods, such
as complementing or enhancing flavors, adding
an attractive appearance, and/or providing
additional texture

3.  The following are the categories of the Mother Sauces of
French cooking from which all other sauces are
prepared.
 White Sauces (such as Béchamel Sauce)
 Brown Sauces (such as Madeira Sauce)
 Tomato Sauces or Red Sauces (such as Tomato
Puree)
 Egg Yolk and Butter Sauces (such as Hollandaise
Sauce)
 Egg Yolk and Oil Sauces (such as Mayonnaise)
 Oil and Vinegar Sauces (such as Salad Dressings)
 Flavored Butter Sauces (such as Beurre Blanc Sauce)

4.  A sauce that is derived from a mother sauce and
has flavorings and seasonings added to create a
new sauce. A
 secondary sauce is also referred to as a small
sauce.
 Mornay Sauce
 A secondary sauce derived
from a white sauce base

5. A sauce that is derived from a mother sauce and
has flavorings and seasonings added to create a
new sauce. A small sauce is also referred to as
aSecondary Sauce.
Béarnaise Sauce
A secondary sauce derived from
an egg yolk and butter sauce
(Hollandaise Sauce

6.  A term commonly applied to mixtures that are served
over various foods either as it finishes cooking or for use
after it is served. As an example, a Finishing Sauce may
be mixed into spaghetti as a pasta sauce or served as a
topping over sliced pieces of roasted meat such as roast
beef. Other types of Finishing Sauces may include red
wine sauces, pepper sauces, béarnaise sauce, or
mushroom sauces to name a few.

7.  Although there are hundreds, possibly thousands of
different sauces, almost all can be divided into a few
major groupings. White sauce is one of these basic or
"mother" sauces, from which many others may be
prepared.
 Depending on the proportions of flour and butter to
liquid used in the preparation, white sauce can range
from very thin to very thick. Medium white sauce is the
type used to make sauces and creamed dishes.
Thicker white sauce binds ingredients or forms the
base of souffles; thinner versions provide the
foundation for cream soups.

8.  Use Nonaluminum Pan
 Medium white sauce is prepared using 2 tablespoons fat, 2 tablespoons flour
and 1 cup of milk. For best results, it should be prepared in a heavy, flat-
bottomed, nonaluminum pan. Aluminum, unless anodized, is likely to turn the
sauce an unappealing gray color.
 (Thin white sauce uses one tablespoon fat, one tablespoon flour and one cup
milk; thick white sauce, three tablespoons fat, three tablespoons flour and one
cup milk.)

 Place the butter in the pan and melt over moderately low heat (Step 1). Stirring
the butter lightly with a wire whisk will help it to melt more quickly.
 Whisk the flour into the melted butter (Step 2), creating a roux. Cook this
mixture three to four minutes, stirring constantly, to remove the starchy taste of
the flour.
 Slowly add the milk (Step 3), whisking vigorously to keep the mixture smooth.
Using a whisk instead of a spoon helps to avoid lumps. Continue to whisk the
mixture constantly until it comes to a boil and thickens.

9.  Almost any flavoring may be added to this basic
sauce. Shredded Cheddar cheese, added a little
at a time (Step 4), is one typical variation.
American, Jack, Swiss, Parmesan, Fontina,
Gouda or blue cheese may also be used. Fresh
herbs, spices, mustard or mushrooms are other
popular additions.
 Whatever the flavor, the finished sauce should be
moderately thick and smooth (Step 5). Should the
sauce turn out lumpy, it may repaired by straining.
Lumpy sauce may also be processed in a blender;
however, this changes the thickness and texture.