mother sauces

MOTHER SAUCES

- Shashank Kapur

What is a Sauce ?

Moist liquid component served with the dish.

Adds contrasting and complementary flavors.

Adds to the texture and enhances the taste.

Adds visual interest to the dish.

Thickening Agents Roux- Refined flour cooked with equal

quantity of butter. Types are White, Blond and Brown roux.

Slurry- Cornstarch with water. Beurre Maine- Equal parts of flour and

butter kneaded together Laison – One part egg yolk and three parts

cream. Butter – Also adds shine. Blood

Bechamel

Commonly known as white sauce.

Made with one parts of white roux and 10 parts of milk.

Made first by Louis de Behcamel, chief steward of King Louis XIV.

Veloute Literally means

velvet. Made with blond roux

and white stock( chicken, fish or veal).

Very light and blond colored.

Espagnole(Brown sauce) Means Spanish. Dates back to the 18th

century. Finest ham and tomato

was said to come from Spain.

Thickening rich brown stock with brown roux.

Tomato Sauce

Traditional French tomato sauce is thickened with butter roux.

More commonly associated with Italian cuisine.

French recipe includes – Tomato concasse, pork, vegetables, thickened with roux.

Hollandaise(Dutch Sauce)

Warm, emulsified sauce. Based on egg yolks and

butter. In French it means

Dutch style. Since the sauce is

heavy, it is served in less quantity and used primarily as a topping sauce.

Mayonnaise A cold emulsified sauce

based on egg yolks. Constitutes of egg yolks ,

oil, vinegar or lemon juice. If not handled well, it can

curdle. Very popular dipping and

spreading sauce.

Derivatives

BechamelMornay (cheese sauce) Bechamel + Grated gruyere + liason

Crème ( cream sauce ) Bechamel + fresh cream

Oignons ( onion sauce) Bechamel + fresh cream+ chopped onions

Indienne (curry sauce ) Bechamel + cooked curry powder + onions + chopped tomatoes.

Allemande (mushroom sauce) Velouete + chopped mushroom + liason

Supreme( strained mushroom) Veloute simmered with chopped mushroom and strained + liason

Aurore ( Tomato) Veloute + cooked and simmered tomato puree

Cardinal (seafood sauce) Veloute + lobster butter + fresh cream

Veloute

EspagnoleDemi- Glaze ( jus) Equal parts of brown sauce + brown stock

reduced to half

Bigararde ( orange ) Demi- glaze + reduced red wine and orange juice + red current jelly

Daible ( devil sauce ) Demi- glaze + reduced white wine + cayenne pepper

Madiera ( wine sauce ) Espagnole + madiera wine

Maltaise ( orange ) Hollandaise+ juice of blood orange+ orange zest

Mousseline ( cream sauce ) Hollandaise + whipped double cream

Moutarde ( mustard sauce ) Hollandaise + dijon mustard

Choron ( tomato sauce ) Bearnaise + cooked tomato puree

Hollandaise

MayonaiseTartare Mayonaise + chopped gherkins +

chopped capers + chopped herbs

Thousand island Tartare sauce + ketchup

Cocktail Mayonnaise + chopped shallots + ketchup + brandy + cayenne pepper

Chantilly ( cream sauce ) Mayonnaise + stiffly beaten whipped cream

Aioli (garlic sauce ) Mayonnaise + pounded garlic cloves

Thank You !