Six Different Types Of Sauces — Presentation Transcript

 Different Types of Sauce

 OBJECTIVE:
o Familiarize the different sauces used in the kitchen
 What is a sauce?
o a thickened liquid that is flavored or seasoned to enhance the flavor of the food
that it is to accompany.
o it can be sweet, sour, spicy, or savory and may be added to the food to become
part of a main dish or used as an accompaniment to the food being prepared.
 GRAND SAUCES (or Mother Sauces)
o Initially perfected by the French, all sauces are now universally categorized into
one of 5 groups of sauces serving as a base or foundation for others sauces and
referred to as the Grand or Mother Sauces .
 The Grand Sauces include:
o serve as a base for other similar sauces that are used as an accompaniment for
meats and vegetables.
o made from a brown meat stock and thickened with cornstarch or roux (flour
cooked with butter).

1) BROWN (demi-glace) or ESPAGNOLE

 Bordelaise Sauce Chasseur Sauce Chateaubriand Sauce Mushroom Sauce Common

sauces in this group include:
 2. WHITE SAUCE
o traditional white sauces are one of two types:
o those made with hot milk added to a white roux (such as Béchamel sauce or
Mornay sauce) or
o sauces made with hot broth or stock added to a white roux (such as Velouté
sauce).

o A roux is a combination of flour and butter that are cooked together to be used as
a thickening agent for the sauce.
o The roux may be referred to as a white, blonde, or brown roux, depending on the
amount of cooking time of the flour and butter mixture.
o The mixture increasingly darkens the longer it cooks. Once the roux is ready, the
hot milk or stock is stirred into the roux to create a thick sauce that may be
seasoned with herbs and spices.
 Velouté
o is a stock-based white sauce. It can be made from chicken, veal or fish stock.
Enrichments such as egg yolks or cream are sometimes also added.
o good for white meats.
o perfect for continental cuisine.
 Béchamel
o the classic white sauce, it is often referred to as a cream sauce because of its
appearance and is probably used most frequently in all types of dishes.
 o This is roux and milk flavored with nutmeg. This goes well with lasagna,
cannelloni and casserole dishes.
 Mornay Sauce
o A cheese sauce made by using Béchamel sauce as the base with Swiss and
Parmesan cheese added to thicken and flavor the sauce.
o commonly served over vegetables, eggs, various meats, poultry, and shellfish.
 3. TOMATO SAUCES (or Red Sauces)
o A tomato product that is not as thick as tomato puree but thicker than tomato
juice. It generally has its flavor enhanced by the addition of herbs, spices, onion
and garlic.
o The difference between tomato paste, tomato puree and tomato sauce is texture
and depth of flavor.
 Tomato Coulis
o A coulis is a liquid or sauce made with ingredients, such as fruits or vegetables,
which have typically been puréed and strained to create a thick sauce-like
consistency.
o Tomatoes are often used to make a coulis, serving as a base for tomato soups and
sauces, or passattas, fish sautês, grilled fish, and fresh pasta dishes.
 4. WARM BUTTER SAUCES
o White Butter Sauce
o ( beurre blanc) A hot butter sauce based on vinegar. Vinegar is reduced with fish
stock and shallots. Cold butter cut in small cubes is added and the mixture is
whipped until smooth, the warm liquid and cold butter producing an emulsion.
The sauce is served with fish dishes.

o Black Butter Sauce
o ( beurre noir) A hot butter sauce based on clarified butter. Butter is cooked until
dark brown in color and flavored with capers, parsley and vinegar.
o The sauce is served with fish dishes.

o Noisette Butter Sauce
o ( beurre noisette)
o A hot butter sauce based on clarified butter. Butter is cooked until golden in color
and giving off a nutty scent.
o The sauce is served with sweetbread, boiled vegetables, eggs or fish dishes.
 5. EMULSIONS
o Emulsions are examples of a mother sauce that is created using an egg base,
particularly the egg white.
o Mayonnaise and Hollandaise sauce, and similar sauces fall into this category.
Emulsions work very well when served over pasta, chicken, and a variety of
steamed or cooked vegetables.

o Hollandaise is made with butter, egg yolks and lemon juice, usually in a double
boiler to prevent overheating, and served warm. It is generally used to embellish
vegetables, fish and egg dishes.

o Mayonnaise is a thick, creamy dressing that's an emulsion of vegetable oil, egg
yolks, lemon juice or vinegar and seasonings.
o It is widely used as a spread, a dressing and as a sauce. It's also used as the base
for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and
Remoulade.