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PRESENTATION ON SAUCES

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WHAT IS SAUCE 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.

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MOTHER SAUCES Bechamel Veloute Espagnole Hollandaise Tomato Mayonnaise

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BECHAMEL SAUCE Ingredients Flour Butter Milk Onion studded with cloves and bay leaf

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DERIVATIVES OF BECHAMEL 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)

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VELOUTE Blond sauce Ingredients Butter Flour Stock (chicken ,veal or fish) Mushroom trimmings

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DERIVATIVES OF VELOUTE 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 )

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ESPAGNOLE SAUCE Brown sauce Ingredients Fat Flour Tomato puree Brown stock Vegetables (carrot,onion) Parsley ,bay leaf and celery

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DERIVATIVES 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)

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HOLLANDAISE SAUCE Warm yellow and rich sauce. Ingredients Butter Egg yolks Crushed peppercorns Vinegar Lemon juice

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DERIVATIVES Noisette (hollandaise+chopped

tarragon+chervil) Mousseline (hollandaisesauce mixed

with stiffly whipped cream) Bearnaise (hollandaise sauce+chopped

tarragon+chervil)

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TOMATO SAUCE Red kitchen

sauce Ingredients Flour Butter Onion Carrot Celery Bay leaf Garlic crushed

Tomato pureeTomatoes

choppedBrown stockSugarSalt

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DERIVATIVES 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)

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MAYONNAISE Cold sauce Ingredients Olive oil Eggs French mustard Vinegar Lemon Seasoning

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DERIVATIVES 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)

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THANK YOU