types of mother sauces

Sauces“The sauce is to culinary art what

grammar is to language.”

Gastronomer

Presented by:

Manjeet Nehra(16)

Mudit Grover(18)

Sauces Sauces are liquid or semi-liquid

mixtures.

Sauces are liquid that has been thickened by either:

Egg yolks

Roux

Cornflour , Arrowroot or Starch

Reducing cooking liquor or stock.

Importance of Sauces Enhances flavours.

Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.

Enhances nutritional value of food.

Provides moisture , colour & shine to the food.

Chef De Saucier Responsible for most of the sauces made in the kitchen of the Hotels.

He holds the one of the most demanding jobs of the kitchen in Hotels.

Sauce Boats A sauce boat, gravy boat or sauciere

is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.

Mainly Sauce is

served in this sauce

boat in 5* Hotels.

Basic Sauces

These are the Six Basic types of Sauces originated from French Cuisine.

Hollandaise Sauce

French Cuisine

White SauceVeloute

Mayonnaise

Tomato Sauce

Brown Sauce

White Sauce Also known as “Bechamel Sauce.”

Prepared with white Roux & mildly flavoured with onion.

Can be used as an ingredient in baked pasta recipes.

Some of the basic derivatives are

Cheese Sauce

Mustard Sauce

Veloute Prepared from light brown roux and stock.

It get it’s name from the type of stock used.

Ex : Fish Stock & Blond roux-Chicken veloute

Some of the basic Derivaitives are

Caper Mutton Velloute

Aurore Chicken Veloute

Hollandaise Warm yellow and rich sauce.

An emulsion of butter , lemmon juice , and egg yolk.

Particularly delicious on seafood, vegetables and eggs.

Some of the basic derivatives are

Noisette

Mustard

Tomato Sauce A Red kitchen Sauce.

This type of sauce may be referred to as Coulis.

Served with “Pasta” , “Eggs” , “Fish” & “Meat”.

Some of the basic derivatives are

Tomated Chaudfroid

Barbecue

Brown Sauce Also known as Espagnole sauce.

Made from Brown Roux and Brown Stock.

Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.

Some of the basic derivatives are

Lyonnaise

Robert

Mayonnaise Basic cold sauce.

Used as a salad dressing.

Also used as a shiny flavourfulcoating to decorate cold dishes.

Basic derivative is

Chantilly

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