What is SAUCES

SAUCES




                                                   SAUCE is a colourful , flavoured liquid or semi liquid , having a smooth consistency used as a dressing to enhance other food. Sauce also adds nutritional value to the dish which it accompanies.


👉   ELEMENTS OF SAUCE :-

A.  Liquid
B.  Thickening Agent
C.  Flavouring Agent

A. Liquid :-  Liquid provides the body to the sauces. There are usually six type of liquid which are used to make different types of basic sauces, they are ;-

1. White Stock:- Veloute sauce is prepared either with chicken stock , fish stock or veal Delete repeated word
2. Brown Stock :- It s used for the preparation of Espagnole sauce.
3. Milk  :- Milk  is flavoured  and used for preparation of Béchamel sauce.
4. Tomato Puree :-  It is used for preparation of Tomato Sauce.
5. Butter :- Butter is melted which is used for the preparation of Hollandaise Sauce.  
6. Oil :- Usually salad oil is used foe the preparation of Mayonnaise sauce.

B.  Thickening Agent :- Sauces are thickened by a thickening agent so that the liquid does not run off. The Thickening Agents for making sauces are :-

1. White Roux :- Equal quantity of butter & flour cooked together without discolouration. White roux is used to thicken Béchamel Sauce.
2.  Blond Roux :- Equal quantity of butter & flour cooked together to get a blond colour which is used for preparation of veloute  sauce.
3. Brown Roux :- Equal quantity of butter & flour cooked together to achieve brown colour which is used for the preparation of Espagnole Sauce.
4. Flour :- Flour is added for the preparation of Tomato Sauce as a  thickening agent.
5. Egg Yolk :- Egg yolk is a thickening agent for Hollandaise sauce & Mayonnaise sauce.

C.  Flavouring Agents  :- Additional ingredients are added to give  flavour to the sauce. Eg. Bay leaf , Onion etc. Seasoning are also added to the sauce  to give the correct taste , otherwise the taste of the sauce will be blunt.

👉  BASIC SAUCES  

1. Béchamel Sauce        ( Milk + White Roux + Clove, Onion, Bay leaf, Nutmeg, Salt, White pepper )
2. Veloute Sauce            (  White stock of chicken , fish or  veal + Blond Roux + Mushroom trimmings , Salt, White pepper )
3. Espagnole Sauce         ( Brown Stock + Brown Roux + Tomato Sauce, Carrot, Onion, Bacon, Bay leaf, Parsley, Salt, Pepper powder )
4. Tomato Sauce              (  Tomato Puree + Flour + Bacon, Onion, Celery, Garlic, Bay leaf, Tomato, Sugar, Salt )
5. Hollandaise Sauce        (  Melted Butter + Egg yolk + Peppercorn, Vinegar )
6. Mayonnaise Sauce       ( Salad Oil + Egg yolk + French Mustard, Vinegar, Sugar, Salt, White pepper powder )

👉  DERIVATIVES :- Derivative Sauces are those which are derived from the Basic Sauce by the addition of one or  more ingredients.

1. BECHAMEL SAUCE :-

• Mornay Sauce
• Parsley Sauce
• Mustard Sauce
• Aurora Sauce
• Chantilly Sauce

2. VELOUTE SAUCE :-

• Cardinal Sauce
• Allemande Sauce
• Supreme Sauce
• Normanded Sauce
• White wine Sauce

3. ESPAGNOLE SAUCE :-

• Demi  glaze
• Charcuterie Sauce
• Bordelaise Sauce
• Diuble
• Lyonnaise Sauce

4. TOMATO SAUCE :-

• Portugaise Sauce
• Provencal Sauce
• Hachee Sauce
• Bretonne Sauce
• Chau froid Sauce

5. HOLLANDAISE SAUCE :-

• Béarnaise Sauce
• Maltaise Sauce
• Paloise Sauce
• Choron Sauce
• Mousselene Sauce

6. MAYONNAISE SAUCE :-

• Cocktail Sauce
• Verte Sauce
• Tarter Sauce
• Thousand island Sauce
• Green Sauce