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Classification of sauces: It was Careme who began to classify sauces. T e ot sauces, which are by far the more numerous, are subdivided into Brown sauces and White sauces; The great, or basic, brown sauces, from which many others are derived are espagnole, demi-glace and tomato sauces. The basic white sauces are b echamel and veloute, and they too have innumerable derivatives. Col! sauces are ussually based on mayonnaise or vinaigrette, and they also have many variations. The classical repertoire was grateffuly increased by sauces from other countries, often introduced by rench chefs who had wor!ed abroad "for e#ample cumberland, $lbert, reform and cambridge sauces, sauce a la russe, la l%talienne and a la polonaise&. The diversity of resources from the french countryside contributed to a variety of recipes based on a particular ingredient' fresh cream "normande sauce&, garlic "aioli&, fresh butter "beurre blanc&, mustard "di(onnaise sauce&, shallots "bordelaise sauce&, red or white wine "bourguignonne sauce&, and onions "lyonnaise sauce&. )ince escoffer*s time, there has been a tendency towards ma!ing lighter sauces. +owadaus, many chefs use mi#tures based on curd cheese and yogurt for e#ample. $ sauce may be thic! or thin; it may be strained or it may contain visible ingredients. It can be used to season raw food "tomatoes with vinaigrette, celery with remoulade&, it may be served with a cold dish "ha!e with mayonnaise& or a hot dish "chateaubriand bearnaise, venison )aint hubert, sole normande&. )ome sauces are part of the dish itself "ragouts, civets, co, au vin, chic!en chasseur& rather than being made separately as na accompaniement. )uch sauces may, however, be served separately in a sauceboat or used to coat some other preparation, such as chauds-froids or fish in scallop shells.

"asic Sauces an! so#e e$a#%les of sauces !e&i'e! f&o# t e# ( ite -eloute White sauce "rou# with mil!& "&o)n .spagnole E#ulsion Bearnaise 0ollandaise 1ayonnaise -inaigrette $llemande, andalouse, aurore, breton, caper, cardinal, chaud-froid, ivoire, mushroom, poulette, supreme, tarragon Bechamel, butter "British&, cheese, egg "British&, mornay, mushroom, mustard, onion,oyster, parsley, )oubise Bordelaise, chateaubriand, Colbert, demi-glace, devilled, financiere, /odard Choron, oyot 1i!ado, mouselinne, waterfish "hot& $ioli, rouille, remoulade, tartare $nchoyade, gribiche, ravigote

E*ui%#ent an! %&e%a&ation The choice of e,uipment is very important. 2eep heavy-based saucespans should be used, to ensure the proper distribution of heat to prevent the sauce from burning or curdling. The bain marie is an essential accessory, as well as a

metal whis! and a spatula for scraping the residue from the bottomof the pan. $ fine, perfectly smooth and glossy sauce can be obtained by rubbing it through a sieve "!nown as tammying&. The preparation of sauces re,uires a certain amount of s!ill, as well as such techni,ues as degla>ing, reducing, tic!ening, preventing a s!in forming; emulsifying, thinning with mil!, stoc! or alcohol; enriching with cream and7oregg yol!s; and the (udicious use of flavourings. This is why the sauce chef od the !itchen staff was traditionally considered to be such a great technician. $ccording to ernard 6oint, In the ?rchestra of the /reat @itchen, the sauce chef is a )?A?I)T. Classic #et o!s There are four traditional basic methods for ma!ing a sauce, ranging from a simple one Bstage procedure to comple# methods. 3. 1i#ing together cold ingredients is the simplest method, used, for e#ample, for ma!ing vinaingrette and ravigote sauce. <. .mulsification means mi#ing two li,uids that do not normally stay mi#ed. $n emulsifying agent is used to hold the li,uids together. This agent is a solid that dissolves or disperses in both li,uids so that mi#ture will remain stable for a certain period of time. This method is used for cold sauces, such as mayonnaise and its derivates, aioli, gribiche, rouille and tartare sauces; and hot ones, including hollandaise, mousseline, bearnaise and beurre blanc ;. 1a!ing a rou# is a widely used starting point. This involves heating together butter and flour to ma!e a pste. This method is used for bechamel sauce and its various derivates C1ornay, )oubise&. 9. Coo!ing a stoc! "veal, game, chic!en or fish& and adding a white or brown rou# or some other mi#ture " a mirepoi#, marinade or coo!ed mushrooms& is the first stage for a wide variety of sauces.This produces veloute and espagnole sauces and their derivates. These sauces may be thic!ened with butter, cornflour "cornstarch&, blood or egg yol!, or flavoured with meat, chic!en or fish gla>es. =. $ variety of ingredients. 2epending on the type of dish for which the sauce is intended, the most varied ingredients, herbs and spices can be used. )ome dishes are clasically accompanied by particular sauces' for e#ample, mutton or fish with curry sauce, salt cod with garlic sauce "aioli&, duc! with bigarade "orange& sauce, game with Cumberland sauce and beef with pi,uante sauce. ?ther ingredients include grated cheese. Crushed tomatoes, anchovies, du#elles, chopped ham, foie gras, chopped truffles, shelfish, vinegar, cream, red or white wine, and alcohol. The name of a sauce often reveals its ingredients' perigeu# sauce "truffles&, 0ungarian sauce "papri!a& and +antua sauce "crayfish&; but sometimes the sauces is namedafter its creator, for e#ample mornay, Choron and oyot

Ma+in, sauces to #ain in,&e!ients an! !is es Foo! C&ousta!es.ol/au/'ent e,,s sauces $llemande, ban,uiere, financiere, mariniere, normande, perigourdine, )oubise, supreme, toulousaine, sherry $llemande, aurore, bechamel, curry, du#elles, lyonnaise, 1ornay, )oubise $ioli "garlic sauce&, mayonnaise, ravigote, remoulade, tartare, verte, vinaigrette $mericaine, andalouse, aurore, ban,uiere, bourguignonne, bretonne, chasseur, chaud-froid, Chivry, Choron, cream, cressonniere, curry, ecossaise, hongroise, ivoire, marrow, matelote Ceel&, 1ornay, +antua, perigourdine, portugaise, printaniere,provencale, rouennaise, royale, soubise, supreme, tarragon, venitienne Chasseur,madeira, normande, prawn, reform, tomato, worchestershire $mericane, bourguignonne, bourguignotte, bretonne, cardinal, chambertin, chmbord "carp&, crayfish, diplomat, "(ohn 2ory,sole and turbot&, genevoise, genoise "salmon and trout&,grec,ue, gouseberry, hongroise, italienne, Doinville, Aa,uipiere, matelote "eel&, meurette, normande, +ewburg, prawns portugaise, red wine, 4iche "Dohn dory, sole and turbot&, rougail, tyrolienne, -eron, victoria, white wine +uoc-mam, pe!inoise, raito Cold horseradish, cream $nchovy, bercy and /ascony butters, flavoured oil, pissalat, batarde, Beauharnais, bone-marrow, choron, Colbert, fennel "mac!erel&, italienne,mustard,)aint-1alo Cbrill, s!ate and turbot:, tapenade .scabeche, italienne, tomato

0ard boiled "hot& 0ard boiled "cold& )oft boiled or poached ?melettes Braised or ba!ed

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Bonnefoy sauce, noisette butter melted, creamed or noisette butter "s!ate&, allemande Cmade with fish stoc!&, anchovy "hot&, aromatic, batarde, bechamel, bercy, butter, brandade "salt code&, caper, chervil, chaud-froid "white:, cream, curry, prawn, ecissaise, egg, francaise, hollandaise, oyster "fresh code&, maltaise, marineire, mornay, mousseline,mustard, +antua, oursinade, parsley "mac!erel and salmon&, poulette, rouille, sabayon, Thermidor, truffle, turtle, venitienne, waterfish "hot&, white "made with fish stoc!&, white butter sauce "shad and pi!e& $ioli, poulette $niseed, apple,chaud-froid "brown&, Cumberland "cold&, dried cherry, grand veneur,moscovite, napolitaine, onion, pauvre homme, perigourdine,pignole, poivrade, reform, roebuc!, romaine, saupi,uet "hare&, smitane, -ictoria Bread, chaud-froid "brown&, moscovite, port, salmis Bechame, bolognaise, du#elles, mornay 1int, reform Bread, devilled, hachee, italienne, lyonnaise, pauvre, pi,uante, 4obert, ver(uice $lbert "hot with horseradish&, anglaise, aromatic, bread, co!ing (uices, godard, gravy "roast veal&, 1adeira, poivrade, 4egence, 4ichelieu, 4ussian, salrladaise, Talleyrand Cumberland "hot&, 1adeira, saupi,uet, sherry Cumberland "hot&, curry,harissa, onion Bearnaise, bone-marrow, bordlaise, bourguignonne, chasseur, Choron, du#elles, financiere, herb, sheryy, hongroise, hussarde, italienne, 1adeira, perigourdine, portugaise, provencale, roebuc!n, tomato, -alois, >ingara, sweet-and-sour, talleyrand, tarragon $pple, charcutiere "grilled por!&, nuoc-mam, pi,uante, 4obert, sage, )ainte1enehould, sambal, suedoise, sweet-and-sour $urore, bretonne, cinghalaise, cream, hongroise, italienne, meurette, parsley, romaine "braised veal&, )oubise, tarragon, truffle, villageoise, >ingaras $ioli,anchovy butter, avocado, Cambridge, chaud-froid "brown&, di(onnaise, horseradish "cold&, mayonnaise, mous,uetaire, ravigote, remoulade, tomato Butters; bercy, Chivry, Colbert, 1aitre d*hotel, marchand de vin "entrecote stea!&, snail; sauces' barbecue, bearnaise, Beauharnais, Bonnefoy, Bontemps, bordelaise, chateaubriand, Colbert, foyot, harissa, motel, mustard, oyster, paloise, ravigote, 4obert, sarladaise, tyrolienne Tomato, -lleroi 2evilled, mustard, )ainte-1enehould 1ariniere, poulette, ravigote $llemande "made with meat stoc!&, ban,uiere, bretonne, chaud-froid "white&, ecossaise, hongroise, ivoire, meurette, noisette butter, ravigote, )oubise, sweetand-sour, supreme, tartare, -illeroi, sherry 6i,uante, romaine tomato 2evilled, mustard, )ainte-menehould $lbufera, aurore, Chantilly, financiere, oyot, /odard, +antua, perigourdine, 4egence, tarragon 1adeira, marchande de vin butter, portugaise, tyrolienne /ribiche, mayonnaise, parsley, turtle lavoured vinegars, shallot, tartare Bolognaise, du#elles, financiere, !etchup, noisette butter, poulette, stufatu, vinaigrette "with salad& $lbudera, celery, du#elles, financiere, godard, onion, piemontaise, provencale, sherry,Talleyrand, villageoise $pple, bigarade, chaud-froid "brown&, dodine, rouennaise

6oached "cold& F&o,s Ga#e Ga#e 0i&!s G&atins Meat

Aamb Aeftovers, boiled beef Aarge roast or braised (oints 0am 1utton 6ieces of sauteed or fried meat 6or! White meat Cold meat

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ried meat in breadcrumbs /rilled meat in bredcrumbs Mussels Offal Braised, deep B or shallow B fried ?# tongue 6ig*s feet Braised calves*sweet breads /rilled or fried !idneys Calfs*head

O1ste&s Pasta Poult&1 Braised 2uc!

/oose 6oached or shallow-fried /rilled chic!en 4oast sauteed 2uenelles Rice S ellfis Snails Soft &oe 'e,eta0les hot cold 0ot cold

$sparagus Boiled vegetables Cardoons Crudites and salads 0aricot beans Aee!s 6otatoes /reen salad )auteed, braised

$pple, sage,suedoise 6erigeu#, albufera, allemande "made with meat stoc!&, aurora, avocado "cold&, ban,uiere, bretonne, chevil, Chantilly,chaud-froid "wite&, Chivry, cream,curry, ecossaisse, financiere, herb, ivoire, mayonaise, 1ornay, +antua, parsley, ravigote "cold&, 4ichelieu, royale, supreme, tarragon, toulousaine, venitienne Bontemps, divilled "also for pigeon&, paloise, )ainte-menehould, tyrolienne $nglaise, bread, coo!ing (uices, cranberry "tur!ey&,sweet and sour Bourguignonne, chasseur, curry, du#elles, hongroise, perigourdine, portugaise, salmis, >ingara $urore, +antua, )oubise, tomato Chasseur, curry, du#elles, mustard, richelieu, tomato 1ayonnaise, tartare, vinaigrette $mericaine, curry, lobster, +antua, +ewburg, prawn, -ictoria /ribiche, !iwi, mayonnaise, remoulade, verte $ioli, poulette, snail butter +oisette butter Batarde, Chantilly, maltaise, 6ompadour, truffle, vierge, )auce' aioli, allemande, batarde, bechamel, Chantilly, hollandaise, mi!ado, 1ornay, mousseline, tomato; white, butters' creamed, /ascogne, maitre d*hotel, melted, noisette Ayonnaise, marrow $nchovy, currry "cold&, di(onnaise, horseradish "cold&, !iwi, mayonnaise, remoulade, ro,uefort, 4ussian, verdurette, vinaigrette, yogurt Bretonne, cream -ierge, vinaigrette Cold horseradish "(ac!et potatoes&, cream cheese, tartare "pont-neuf& lavoured oils, flavoured vinegars, 4ossini and vinaigrette sauces Bohemeinne, Colbert, cream, italienne, poulette "mushrooms&, provencale, soubise, supreme, tomato

Reci%es "&o)n 'eal stoc+ Bone 3,<= !g shoulder of veal and the same amount of !nuc!le of veal. Tie them together with string and brush with melted dripping. Crush =:: g veal bones as finely possible. Brown all these ingredients in a large flameproof casserole or saucepan. 6eel and slice 3=: g carrots and 3: g onions, then add them to the pan. Cover and leave to sweat for 3= minutes. $dd <=: g water and reduce to a (elly-li!e consistency. 4epeat the process. $dd ; litres water or white stoc! and bring to the boil. )!im and season. Aeave to simmer very gently for E hours. )!im off the fat and strain through a fine sieve or, better still, through muslin "cheescloth&. De#i ,lace sauce It is a rich brown sauce made by boiling and s!imming espagnole sauce and adding white stoc! or estouffade. It ussully has the additon of madeira, sherry or similar wine; Boil down to reduce by two-third a mi#ture of =:: ml espagnole sauce and F=: ml clear brown stoc!. 4emove from the heat, add ; tablespoons 1adeira and strain. $ handful of sliced mushrooms stal!s may be added during coo!ing Es%a,nole $ brown sauce, which is used as a basis for a large number of derrivative brown sauces, such as 4obert Sauce genvoise, bordelaise, Bercy, 1adeira and 6erigueu#. It is made with a brown stoc! to which a brown rou# and a mirepoi# are added, followed by a tomato puree. Coo!ing ta!es several hours and the sauce need to be s!immed, stirred and strained when a particular stage in the coo!ing is reached. The meat stoc! may be replaced by a fish stoc!, depending on the re,uirements of the particular recipe. Careme*s recipe is considered to be the classic method of preparing an espagnole sauce. +owadays, a shoulder of veal is used instead of a noi#, and partridge is not used in the stoc! .spagnole sauce 6ut < slices of bayonne ham into a deep saucepan. 6lace a noi# of veal and < partridge "3& on top. $dd enough stoc! to cover the veal only. 4educe the liuid rapidly, then lower the heat until the stoc! is reduced to a coating on the bottom of the pan. 4emove it from the heat. 6ric! the noi# of veal with the point of a !nife so that its (uice mingles with the stoc!. 6ut the saucepan bac! over a low heat for about <: minutes. Watch the

( ite stoc+

li,uid as it gradually turns dar!er. To simplify this operation, scrape off a little of the esence with the point of a !nife. 4oll it between the fingers. It it rolls into a ball the esence is perfectly reduced. If it is not ready, it will ma!e the fingers stic! tgether. 4emove the saucepan from the heat and set it aside for 3= minutes for the essene to cool. "it will then dissolve more readily&. ill the saucepan with clear soup or stoc! and heat very slowly 1eanwile prepare a rou#' melt 3:: gr. Butter and add to it enough flour to give a rather li,uid consistency. 6ut it over a low heat, stirring from time to time so that gradually the whole mi#ture turns a golden colour. $s soon as the stoc! comes to the boil, s!im it, and pour < ladles into a rou#. When adding the first ladleful of stoc!, remove the rou# from the heat, then replace it and stir in the second ladleful until the mi#ture is perfectly smooth. +ow pour the the tic!ened sauce intothe saucepan with the veal noi#. $dd parsley and spring onion "scallions&, G bay leaf, a little thyme, < chives, and some mushrooms trimmings. Aeave to simmer, stirring fre,uently. $fter 3 hor s!im of the fat, then ;: minutes later, s!im of the fat again. )train through a cloth intoa bowl, stirring from time to time with a wooden spoon so that no s!in forms on the surface, as easily happens when the sauce is e#posed to the air. .spagnole sauce 1a!e a brown rou# with <= gr butter and <= gr plain flour. $dd 3 tablespoon mirepoi#, "<& = gr, choped mushrooms and 3 !g crushed tomatoes. )tir in <,<= litres brown stoc! and simmer gently for ;-9 hours, s!imming the sauce occasionally. 6ass through a very fine sieve, or preferably strain through muslim "cheescloth&, when cold. Bone H:: g shoulder of veal and 3 !g !nuc!le of veal, then tie them together with string. Crush the bones. 6lace the bones, meat and 3 !g chic!en giblets or carcasses in a saucepan. $dd ;,= litres of water, bring to the boil and s!im. $dd 3<= g sliced carrots, 3:: g onions, F= gr lee!s "white part only&, F= g celery and 3 bou,uet garni. )eason. )immer gently for ; - 37< hours. )!im off the fat and strain through a very fine sieve or, better still, through a muslin "cheescloth&.