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Mother Sauces.pptx

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Sauces are liquid components that add flavor, texture, and visual interest to dishes. Common thickening agents for sauces include roux, slurries, beurre maine, and liaisons. Bechamel is a white sauce made with white roux and milk that originated as the sauce of King Louis XIV's chief steward. Veloute is a light blond sauce made with blond roux and white stock. Espanole or brown sauce developed in the 18th century from finest Spanish ham and tomatoes thickened with brown roux. Tomato sauce can be thickened with butter roux in traditional French cuisine or associated with Italian cuisine. Hollandaise is an emulsified egg yolk and butter-based

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MOTHER SAUCES
WHAT IS A SAUCE? Moist liquid component served with the dish. Adds contrasting and complementary flavors. Adds to the texture and enhances the taste. Adds visual interest to the dish.
Thickening Agents Roux- Refined flour cooked with equal quantity of butter. Types are White, Blond and Brown roux. Slurry- Cornstarch with water. Beurre Maine- Equal parts of flour and butter kneadedtogether Laison – One part egg yolk and three parts cream. Butter – Also adds shine. Blood
BECHAMEL MADE WITH ONE PARTS OF WHITE ROUX AND 10 PARTS OF MILK. Made first by Louis de Behcamel, chief steward of King Louis XIV. Commonly known as white sauce
Literallymeansvelvet. VELOUTE Made with blond roux and white stock (Chicken, Fish or Veal) Very light and blond color.
ESPAGNOLE BROWN SAUCE) Dates to the 18th century. Finest ham and tomato was said to come from Spain. Thickening rich brown stock with brown roux.
TOMATO SAUCE Traditional French tomato sauce is thickened with butter roux. More commonly associated with Italian cuisine. French recipe includes- Tomato concasse, pork, vegetables, thickened with roux.
HOLLANDAISE DUTCH SAUCE Warm, emulsified sauce. Based on egg yolks and butter. In French it means Dutch style. Since the sauce is heavy, it is served in less quantity and used primarily as a topping sauce.
MAYONNAISE A cold emulsified sauce based on egg yolks. Constitutes of egg yolks, oil, vinegar or lemon juice. If not handled well, it can curdle. Very popular dipping and spreading sauce.

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Mother Sauces.pptx

  • 2. WHAT IS A SAUCE? Moist liquid component served with the dish. Adds contrasting and complementary flavors. Adds to the texture and enhances the taste. Adds visual interest to the dish.
  • 3. Thickening Agents Roux- Refined flour cooked with equal quantity of butter. Types are White, Blond and Brown roux. Slurry- Cornstarch with water. Beurre Maine- Equal parts of flour and butter kneadedtogether Laison – One part egg yolk and three parts cream. Butter – Also adds shine. Blood
  • 4. BECHAMEL MADE WITH ONE PARTS OF WHITE ROUX AND 10 PARTS OF MILK. Made first by Louis de Behcamel, chief steward of King Louis XIV. Commonly known as white sauce
  • 5. Literallymeansvelvet. VELOUTE Made with blond roux and white stock (Chicken, Fish or Veal) Very light and blond color.
  • 6. ESPAGNOLE BROWN SAUCE) Dates to the 18th century. Finest ham and tomato was said to come from Spain. Thickening rich brown stock with brown roux.
  • 7. TOMATO SAUCE Traditional French tomato sauce is thickened with butter roux. More commonly associated with Italian cuisine. French recipe includes- Tomato concasse, pork, vegetables, thickened with roux.
  • 8. HOLLANDAISE DUTCH SAUCE Warm, emulsified sauce. Based on egg yolks and butter. In French it means Dutch style. Since the sauce is heavy, it is served in less quantity and used primarily as a topping sauce.
  • 9. MAYONNAISE A cold emulsified sauce based on egg yolks. Constitutes of egg yolks, oil, vinegar or lemon juice. If not handled well, it can curdle. Very popular dipping and spreading sauce.