mother sauces
TRANSCRIPT
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 !