Download - The different kinds of sauces
![Page 1: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/1.jpg)
The Different Kinds of Sauces
![Page 2: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/2.jpg)
Six Different Types of Sauces
![Page 3: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/3.jpg)
There are six types of basic sauces - mayonnaise, hollandaise, tomato sauce, brown sauce, velouté and béchamel.
![Page 4: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/4.jpg)
(1)Mayonnaise
![Page 5: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/5.jpg)
Mayonnaise: This is a cold sauce made with eggs and olive oil.
![Page 6: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/6.jpg)
Uses:1.This sauce makes a great dressing for salads.
2.It also goes well with sandwiches and the traditional fish and chips.
![Page 7: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/7.jpg)
(2)Hollandaise
![Page 8: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/8.jpg)
Hollandaise: This is a warm sauce made with butter and eggs, seasoned with white vinegar and peppercorns.
![Page 9: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/9.jpg)
Uses:This sauce is popular with steaks and veggies like broccoli and cauliflower.
![Page 10: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/10.jpg)
(3)Tomato sauce
![Page 11: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/11.jpg)
Tomato sauceMade with tomatoes it gives authentic flavor to recipes.
![Page 12: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/12.jpg)
Uses: Traditional ham and bacon is cooked with tomato puree.
Some chicken dishes and vegetable varieties also go well with this sauce.
![Page 13: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/13.jpg)
(4)Brown sauce (
![Page 14: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/14.jpg)
Brown sauceThis is also called espagnole, is made with a meat stock which is simmered for hours till it reduces to a thick, rich brown sauce.
![Page 15: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/15.jpg)
Uses:This is the perfect accompaniment for grilled or roasted red meat.
![Page 16: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/16.jpg)
(5)Velouté
![Page 17: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/17.jpg)
VeloutéThis is made with a roux of flour and butter.
![Page 18: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/18.jpg)
UsesThis is good for white meats.
This is perfect for continental cuisine.
![Page 19: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/19.jpg)
(6)Béchamel
![Page 20: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/20.jpg)
BéchamelThis is roux and milk flavored with nutmeg.
![Page 21: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/21.jpg)
UseThis goes well with lasagna, cannelloni and casserole dishes.
![Page 22: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/22.jpg)
![Page 23: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/23.jpg)
The 5 "Mother" Sauces
![Page 24: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/24.jpg)
A sauce is the crowning glory of any dish. From the basic "five mother" sauces, there are literally hundreds of variations of sauce that are used to dress, compliment, enhance and bring out the flavor of the food it is served with.
sauce
![Page 25: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/25.jpg)
“Live them, love them, learn them….”
![Page 26: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/26.jpg)
That’s what my Soups, Stocks, and Sauces Chef said in Culinary School as we filed into his classroom for the first time. He went on to explain that there are five mother sauces, and their importance was immeasurable.
![Page 27: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/27.jpg)
“Learn these five sauces and you will be able to create anything,” Chef went on to say.
![Page 28: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/28.jpg)
So, for the next 60 days we immersed ourselves in these important sauces, cooking them again and again until they were perfected.
![Page 29: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/29.jpg)
He was right, these sauces are important. If you have a good knowledge, and understanding of how to prepare these five sauces, you can make just about anything.
![Page 30: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/30.jpg)
The five Mother Sauce are:
![Page 31: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/31.jpg)
five Mother SauceDemi GlaceBechamelVeloute
HollandaiseTomato
![Page 32: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/32.jpg)
Here are the five sauces, and some basic recipes.
![Page 33: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/33.jpg)
![Page 34: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/34.jpg)
(1)
Demi- Glaze
![Page 35: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/35.jpg)
INGREDIENTS 1 gallon brown stock, hot 1 1/2 cups brown roux 1/4 cup bacon fat 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery Salt Freshly ground black pepper 1/2 cup tomato puree 1 bouquet garni
![Page 36: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/36.jpg)
PROCEDUREIn a stock pot, whisk the hot stock into the roux.
In a large sauté pan, heat the bacon fat.
Add the vegetables.
![Page 37: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/37.jpg)
Season with salt and pepper.
Sauté until wilted, about 5 minutes.
Stir the tomato puree into the vegetables and cook for about 5 minutes.
![Page 38: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/38.jpg)
Add the tomato/vegetable mixture to the stock/roux mixture.
Add the bouquet garni and continue to simmer, skimming as needed.
Season with salt and pepper.
![Page 39: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/39.jpg)
Simmer the sauce for about 45 minutes.
Strain the sauce through a China cap or tightly meshed strainer.
![Page 40: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/40.jpg)
Bechamel
![Page 41: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/41.jpg)
Ingredients 5 tablespoons butter 4 tablespoons all-purpose flour
4 cups milk 2 teaspoons salt 1/2 teaspoon freshly grated nutmeg
![Page 42: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/42.jpg)
Directions In a medium saucepan, heat the butter over medium-low heat until melted.
Add the flour and stir until smooth.
Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
![Page 43: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/43.jpg)
Meanwhile, heat the milk in a separate pan until just about to boil.
Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat.
Season with salt and nutmeg, and set aside until ready to use.
![Page 44: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/44.jpg)
Velouté
![Page 45: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/45.jpg)
Ingredients:6 cups chicken stock
2 Tbsp clarified butter
2 Tbsp all-purpose flour
![Page 46: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/46.jpg)
Preparation:(1) Heat the chicken
stock to a SIMMER in a medium saucepan, then lower the heat so that the stock just stays hot.
![Page 47: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/47.jpg)
(2) Meanwhile, in a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Don’t let it turn brown, though — that’ll affect the flavor.
![Page 48: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/48.jpg)
(3)With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.
![Page 49: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/49.jpg)
(4)Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps.
![Page 50: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/50.jpg)
(5) Simmer for about 20 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan.
![Page 51: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/51.jpg)
(6) The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock until it’s just thick enough to coat the back of a spoon.
![Page 52: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/52.jpg)
(7) Remove the sauce from the heat. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
![Page 53: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/53.jpg)
(8)Keep the velouté covered until you’re ready to use it.
![Page 54: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/54.jpg)
Hollaindaise Sauce
![Page 55: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/55.jpg)
Ingredients 4 egg yolks 1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne Pinch salt
![Page 56: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/56.jpg)
Directions(1)Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume
![Page 57: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/57.jpg)
(2)Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
(3)Continue to whisk rapidly.
![Page 58: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/58.jpg)
(4) Be careful not to let the eggs get too hot or they will scramble.
![Page 59: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/59.jpg)
(5) Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
![Page 60: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/60.jpg)
(5)Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict.
![Page 61: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/61.jpg)
(6)If the sauce gets too thick, whisk in a few drops of warm water before serving.
![Page 62: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/62.jpg)
Tomato
Sauce
![Page 63: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/63.jpg)
Ingredients 1/4 cup extra-virgin olive
oil 1 Spanish onion, 1/4-inch
dice 4 garlic cloves, peeled and
thinly sliced 3 tablespoons chopped
fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
![Page 64: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/64.jpg)
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
SaltSpaghetti , cooked al denteWhole basil leaves, for garnish
Grated Parmesan, (optional)
![Page 65: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/65.jpg)
Directions(1)In a 3-quart saucepan, heat the olive oil over medium heat.
![Page 66: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/66.jpg)
(2)Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
![Page 67: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/67.jpg)
(3)Add the tomatoes and juice and bring to a boil, stirring often.
Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
![Page 68: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/68.jpg)
(4)When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of sauce. Garnish with basil leaves and cheese, if using.
![Page 69: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/69.jpg)
Remember!
![Page 70: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/70.jpg)
Live them, love them, learn them….! Make these sauces, and have fun in the process.Don’t get upset if something doesn’t turn out right the first time.
![Page 71: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/71.jpg)
Try again, and have fun with your family and friends making these sauces, inventing your own dishes, while enjoying a nice glass of wine.
![Page 72: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/72.jpg)
Happy Cooking!
![Page 73: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/73.jpg)
By: Chef Chuck Kerber
![Page 74: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/74.jpg)
Bechamel
![Page 75: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/75.jpg)
Five Leading Sauce
![Page 76: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/76.jpg)
![Page 77: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/77.jpg)
Espagnole sauce
![Page 78: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/78.jpg)
Hollandaise
![Page 79: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/79.jpg)
Tomato Sauce
![Page 80: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/80.jpg)
Demi Glaze Sauce
![Page 81: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/81.jpg)
Penne Pasta in Bechamel Sauce
![Page 82: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/82.jpg)
½ CrosswiseDiscuss the following Question…
![Page 83: The different kinds of sauces](https://reader033.vdocuments.mx/reader033/viewer/2022060108/5551102ab4c9052d0e8b4841/html5/thumbnails/83.jpg)
THE End