the sauces

UPENDRA NEPALIMobile number +977-1-9841452192 Email id: [email protected] Buddhanilakantha,kathmandu Nepal ALCHEMY THE PIZZERIA & THE AUTHENTIC ITALAIN RESTURANT, THAMEL KATHMANDU Nepal

SAUCEA sauce is liquid accompaniments which go with a dish. The vital roles of the sauces are that they bring the taste in the food. Without knowing or knowing to make a sauce most chefs and the F & B service staffs fails in theirs professionals manners. This is the basic things which each of the cook, Chefs F & B service staffs should know them. The word "sauce" is a French word that means a relish to make our food more appetizing. Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial. Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn't last long. Sauces and gravies were used to mask the flavor of tainted foods. There are six basic sauces from which each derivates are made.BECHAMEL (WHITE SAUCE) ESPAGNOLE (BROWN SAUCE) VELOUTES TOMATO MAYONNAISE HOLLANDAISE/ TATTA SAUCES

200 A.D. - The Romans used sauces to disguise the taste of the food. Possibly to conceal doubtful freshness. The main course or primate mensai varied both in the number and elaboration of dishes. Roast and boiled meat, poultry, game or other meat delicacies would be served. No dish was complete without its highly flavoured and seasoned sauce. Contrary to present day preference, the main object seemed to be to disguise the natural taste of food - possibly to conceal doubtful freshness, possibly to demonstrate the variety of costly spices available to the host. Sometimes so many ingredients were used in a sauce it was impossible to single out any one flavour. One Roman cook bitterly complained that some of his fellow cooks 'When they season their dinners they don't use condiments for seasoning, but screech owls, which eat out the intestines of the guests alive'. Apicius wrote at the end of one of his recipes for a particularly flavoursome sauce, 'No one at table will know what he is eating'. These sauces were usually thickened with wheat flour or crumbled pastry. Honey was often incorporated into a 'sweet-sour' dish or sauce. Highly flavored sauces often containing as many as a dozen ingredients were extensively used to mask the natural flavors of Roman food. The most commonly used 1BEVERAGE KNOWKLEDGE FOR F & B STAFFS

seasoning was liquamen, the nearest equivalent today being a very strong fish stock, with anchovies as its main ingredient. This was so popular that it was factory-produced in many towns in the Roman Empire. 1651 - A little heard of sauce today, but very popular in the 17th century is Sauce Robert. It is similar to the present day Espagnole Sauce. Both Sauce Rober and Espangnole are basically a brown roux (a combination of fat and flour to create a thickening agent). In le Grand Cuisinier (1583) there is a mention of a sauce Barbe Robert, sauce already found in le Viandier under the name "taillemasle" (fried onions, verjus, vinegar, mustard) for roasted rabbit, fry fish and fry egg. Franois Rabelais (Circa 1483-1553)in le Quart-Livre, mention: "Robert, the one who invented the sauce Robert indispensable for roast, rabbits, duck, pork, poached eggs..." There are five foundation sauces or basic sauces, called in French grandes sauces or sayces meres. Two of them have a record of two hundred years behind them; they are the "bechamelle" and the "mayonnaise". They have lasted so long, not only because they are very good, but also because they are so adaptable and provide a fine basis for a considerable number of other sauces. The other three, which also date back to the 18th century, are the "veloute," the "brune," and the "blonde." These five sauces still provide the basis for making of many modern sauces, but no longer of most of them. Modern sauces may be divided into two classes: the "Careme" and "Escoffier" classes. Among the faithful, in the great kitchen of the world, Escoffier is to Careme what the New Testament is to the Old. See "Mother Sauces" for descriptions of the five basic sauces. Aioli (eye-YO-lee) - (French) The French word for garlic is "ail." Sometimes called the "butter of Provence." Aioli is garlic-flavored mayonnaise made from pounded cloves of garlic, egg yolks, oil, and seasoning. Just before it is served, lemon juice and a little cold water are added. It is served as a sauce for a variety of garnishes and main courses. History: It is believed to have originated in Provence, France. As the landscape of the Provence area is not suited for cows as other areas of France, more for sheep, goats, and olive trees, butter is not a common ingredient in Provencal food. See "mayonnaise." Barnaise sauce (bair-naz) - It is a variation of hollandaise sauce. White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste. The sauce is served with beef and some shellfish.


History: Chef Jules Colette at the Paris restaurant called Le Pavillon Henri IV in the 19th century invented Barnaise sauce in Paris, France. It was named Barnaise in Henry's honor as he was born in Bearn, France (a region in the Pyreness mountain range in southwest France). It is said that every chef at the restaurant tried to claim the recipe as his own. Bchamel Sauce (bay-shah-mel) - As the housewife in the 17th Century did not have the luxury of modern refrigeration, they were wary of using milk in their recipes. Peddlers were known to sell watered down or rancid produce. Basically, only the rich or royalty could use milk in their sauces. In France, it is one of the four basic sauces called "meres" or "mother sauces" from which all other sauces derive. It is also know as "white sauce." It is a smooth, white sauce made from a roux made with flour, boiled milk, and butter. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces. History: There are four theories on the origin of Bchamel Sauce: The Italian version of who created this sauce is that it was created in the 14th century and was introduced by the Italian chefs of Catherine de Medici (1519-1589), the Italian-born Queen of France. In 1533, as part of an Italian-French dynastic alliance, Catherine was married to Henri, Duke of Orleans (the future King Henri II of France. It is because of the Italian cooks and pastry makers who followed her to France that the French came to know the taste of Italian cooking that they introduced to the French court. Antonin Carme(1784-1833), celebrated chef and author, wrote in 1822: "The cooks of the second half of the 1700s came to know the taste of Italian cooking that Catherine deMedici introduced to the French court." Bchamel Sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the 1600s. Bchamel Sauce is a variation of the basic white sauce of Mornay. He is also credited with being the creator of Mornay Sauce, Sauce Chasseur, Sauce Lyonnaise, and Sauce Porto. Marquis Louis de Bchamel (16031703), a 17th century financier who held the honorary post of chief steward of King Louis XIV's (1643-1715) household, is also said to have invented Bchamel Sauce when trying to come up with a new way of serving and eating dried cod. There are no historical records to verify that he was a gourmet, a cook, or the inventor of Bchamel Sauce. The 17th century Duke d'Escars supposedly is credited with stating: It is more likely that Chef Francois Pierre de la Varenne (1615-1678) created Bchamel Sauce. He was a court chef during King Louis XIV's (1643-1715) reign, during the same time that Bchamel was there. He is often 3BEVERAGE KNOWKLEDGE FOR F & B STAFFS

cited as being the founder of haute cuisine (which would define classic French cuisine). La Varenne wrote Le Cuisinier Francois (The True French Cook), which included Bchamel Sauce. It is thought that he dedicated it to Bchamel as a compliment. La Varenne recipes used roux made from flour and butter (or other animal fat) instead of using bread as a thickener for sauces. Chasseur Sauce - Chasseur is French for hunter. It is a hunter-style brown sauce consisting of mushrooms, shallots, and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats. Chasseur, or "Hunter Style" was meant for badly shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts, and often cooked all day on the back of the range if they were old or tough. Originally the veggies used were ones hunters would find while they hunted. This can be scaled up. History: It is thought that Chasseur sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the 1600s. He was a great protestant writer and called the protestant pope. It is said that he also invented Mornay Sauc Coulis (koo-LEE) (1) A French culinary term. It is a type of a sauce, usually a thick one, which derives it body (either entirely or in part), from pureed fruits or vegetables. A sauce of cooked down tomatoes can be a tomato coulis as can a puree of strained blackberries. (2) Today coulis also means a thick soup made with crayfish, lobster, prawns, and other crustaceans - the word being used where bisque has formerly been used. History: In old English cookbooks, the world "cullis" is found but this has fallen into disuse and "coulis" has taken its place. At one time, coulis were sauces and also the juices which flowed from roasting meat. Some cooks called liquids purees coulis, but only those prepared with chicken, game, fish, crustaceans, and some vegetables.e, Sauce Bchamel, Sauce Lyonnaise, and Sauce Porto. Hollandaise Sauce (HOL-uhn-dayz) - Hollandaise mean Holland-style or from Holland. Uses butter and egg yolks as binding. It is served hot with vegetables, fish, and eggs (like egg benedict). It will be a pale lemon color, opaque, but with a luster not appearing oily. The basic sauce and its variations should have a buttery-smooth texture, almost frothy, and an aroma of good butter. Making this emulsified sauce requires a good deal of practice it is not for the faint of heart. Barnaise sauce, which is "related" to hollandaise sauce, is most often served with steak. History - Most historians agree that it was originally called Sauce Isigny after a town in Normandy, Isigny-sur-Mer, known for its butter. Today, Normandy is called the cream capital of France. During World War I, butter production came to a halt in France and had to be imported from Holland. The name was changed to hollandaise to indicate the source of the butter and was never changed back.


17th Century - Sauce Hollandaise, as we now know it, is the modern descendant of earlier forms of a sauce believed to have been brought to France by the Heugenots. It appears to have actually been a Flemish or Dutch sauce thickened with eggs, like a savory custard, with a little butter beaten in to smooth the texture. 1651 - Francois Pierre de La Varenne (1618-1678), in his cookbook, Le cuisine franois (The True French Cook) has a recipe for a similar sauce in his recipe for Asparagus in Fragrant Sauce: "Choose the largest, scrape the bottoms and wash, then cook in water, salt well, and don't let them cook too much. When cooked, put them to drain, make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle; and serve the asparagus garnished as you like." Marinara (mah-ree-NAH-rah) - Means "sailor" in Italian (sailor style of tomato sauce). A spicy, quickly cooked pasta sauce of Italian origins but far more popular in American re Mayonnaise (MAY-uh-nayz) - Mayonnaise is an emulsion consisting of oil, egg, vinegar, condiments, and spices. History: When first invented, it was called Mahonnaise. According to the Oxford English Dictionary, the sauce got its present name of mayonnaise purely by accident through a printing error in an early 1841 cookbook. There are many conflicting stories on the origin of mayonnaise: Most authorities believe the first batch of this mixture of egg yolks, oil and seasonings was whipped up to celebrate the 1756 French capture of Mahon, a city on the Spanish Isle of Minorca, by forces under Louis-Francois-Armad de Vignerot du Plessis, duc de Richelieu (1696-1788). The Duke, or more likely, his personal chef, is credited with inventing mayonnaise, as his chef created a victory feast that was to include a sauce made of cream and eggs. Realizing that there was no cream in the kitchen, the chef substituted olive oil for the cream and a new culinary creation was born. Supposedly the chef named the new sauce "Mahonnaise" in honor of the Duc's victory. Besides enjoying a reputation as a skillful military leader, the Duke was also widely known as a bon vivant with the odd habit of inviting his guests to dine in the nude. Early French immigrant cooks that originally lived in Fort Mahon brought the original recipe to Minnesota. An old superstition is that a woman should not attempt to make mayonnaise during menstruation time, as the mayonnaise will simply not blend together as well. Some historians state that Marie Antoine Careme (1784-1833), celebrated French chef 5BEVERAGE KNOWKLEDGE FOR F & B STAFFS

and author, proclaimed that mayonnaise was derived from the word magnonaise (magner means made by hand or stir). Due to the time period of when Careme was a chef, this theory doesn't make sense, as he would surely have know the history of the name, had mayonnaise been created as recently as 1756. The French cities Bayonne and Les Mayons also claim to be the place of birth of mayonnaise. Les Mayons, capital of Minorque in the Balearic Islands, occupied by English and conquered by the French admiral Louis-Franois-Louis-Franois-Armand of Plessis de Richelieu. He brought back a local sauce based on lemon juice key and egg yolk, olive oil, raised of a little black pepper and marine salt, garlic or fresh grass. Bayonne, a resort town on the Aquitaine/Basque coast in southwest France. It is thought that mayonnaise could be an alteration and corruption of bayonnaise sauce. Nowdays, bayonnaise refers to a mayonnaise flavored with the Espelette chiles. The sauce may have remained unnamed until after the Battle of Arques in 1589. It may then have been christened "Mayennaise" in 'honor' of Charles de Lorraine, duc de Mayenne (1554-1611), supposedly because he took the time to finish his meal of chicken with cold sauce before being defeated in battle by Henri IV (1553-1610). Other historians claim it received its name from the Old French words "moyeunaise" or "moyeu," meaning, "egg yok." In 1910, Nina Hellman, a German immigrant from New York City, made a dressing that her husband, Richard Hellman, used on the sandwiches and salads he served in his New York delicatessen. He started selling the spread in "wooden boats" that were used for weighing butter. Initially he sold two versions of the recipe, and to differentiate between the two, he put a blue ribbon around one. In 1912, there was such a great demand for the "ribbon" version, that Hellmann designed a "Blue Ribbon" label, which he placed on larger glass jars. He did so well that he started a distribution business, purchased a fleet of trucks, and in 1912 built a manufacturing plant. Also Best Foods, Inc. in California did the same. Hellman and Best Foods later merged and account for about 45% of all bottled mayonnaise sole in the United States staurants featuring southern Italian cuisines than in most of Italy Newburg Sauce - An American sauce that was created at the famous Delmonico Restaurant in New York City by their French chef, M. Pascal. This elegant sauce is composed of butter, cream, egg yolks, sherry, and seasonings. It is usually served over buttered toast points. The sauce is also used with other foods, in which case the dish is usually given the name "Newburg."


History: The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. Mr. Wenburg and the boss of the Delmoico had an argument, thus causing Wenburg to insist that the sauce be renamed. The first three letters were changed to "New" instead of "Wen" to create the name "Newberg." Mother Sauces - Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you'll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are: Bechamel Sauce (white) Veloute Sauce (blond) Brown (demi-glace) or Espagnole Sauce Hollandaise Sauce (butter) Tomato Sauce (red) Remoulade (ray-muh-LAHD) A chilled flavored mayonnaise used in French cuisine. It includes mayonnaise, anchovies or anchovy paste, mustard, capers, and chopped pickles that are served as a dressing for cold meats, poultry or seafood. Veloute Sauce (veh-loo-TAY) - Also called sauce blanche grasse or fat white sauce, rich white sauce. One of the five "mother sauces." It is a stock-based white sauce that can be made from chicken, veal, or fish stock thickened with white roux. See Mother Sauces for more information. Allemande Sauce - Veal veloute with egg yolk and cream liaison. Supreme Sauce - Chicken veloute reduced with heavy cream Vin Blanc Sauce - Fish veloute with shallots, butter, and fines herbs. Sauces provides flavoure,aromatic and natural taste to the food/dish. Gives balanced a taste Lend a name to a dish Moisten dry food Helps in digestion Gives colors to the food Enhance nutritional values 7BEVERAGE KNOWKLEDGE FOR F & B STAFFS

Sauces can be divided into the following categories:

Basic white sauces (e.g. mushroom,horseradish, cheese or caper) Basic brown sauce (e.g. burgundy, pepper or chasseur sauce) Emulsions (e.g. hollandaise, bernaise or choran sauce) Gravies Cold sauces (e.g. on a quark,yoghurt, mayonnaise or cream base) Adapting sauces Basic white sauces e.g. with cheese, capers, chopped herbs, curry, lemon juice, white wine, horseradish, anchovy paste, tomato puree, julienne vegetables. Brown sauces e.g. with fried diced onions, mushrooms, redcurrant jelly, cranberries, orange juice, crushed juniper berries, sour cherries, orange marmelade, crushed green peppercorns, red wine, sherry, brandy, mustard or crme fraiche. Emulsions e.g. with chopped herbs, lemon juice, white wine, vegetable cooking liquor, crushed green peppercorns, paprika powder or grated cheese. Sweet sauces e.g. with vanilla, ginger juice, orange juice, lemon juice or white wine. Hollandaise sauce: who hasnt eaten asparagus without hollandaise sauce? It is also great with shelled fish. This sauce is full of fat and calories! Barnaise sauce:this sauce is similar to hollandaise sauce but not the same, as different herbs are used in its production. In this sauce, tarragon, vinegar, balsamic and/or lemon juice are added. Bchamel sauce: This white sauce is made from flour, milk, margarine and different flavourings. Grated cheese can be added or cooked onions; mushroom etc. the choice is yours. Tsatsiki:This great sauce comes from the Greek kitchen, it tastes wonderful with many cold and hot meats and is a great favorite in the barbecue season as a salad accompaniment. It is made with yoghurt, quark, grated cucumber, garlic and salt. Barbecue sauce;There are many different recipes for this sauce, it has a very high sugar content which makes it an ideal coating for barbecued meats as it coats the food very well.


Remoulade sauce:The base of this sauce is mayonnaise, to this is added cooked chopped eggs, lemon juice,mustard,gherkins and mixed herbs. It is usually served with fried potatoes and cold meats.

THE MOTHER SAUCES:Sauces are a liquid that is flavored, thickened and served as an accompaniment to such foods as seafood, pasta and meats. The professional training about sauces all breaks down into a handful of Mother Sauces. From these Mother Sauces all other sauces can be derived. There are six hot mother sauces that any chef will know and from these there are countless sauces the chef can make for his diverse menu: 1. Espagnole/BROWN SAUCE: This is a basic brown sauce. This sauce is created by using a brown stock like beef, tomato ingredient, flavorings and limited seasonings. From this sauce you can make the sought after Demiglaze by adding Madeira wine and a bouquet Garni which is then simmerd to create reduced intense sauce. 2. Demi Glaze:This sauce is a refined Espagnole/ BROWN SAUCE. You can use different wines to make your Demi Glaze including red wine, white wine and port wine for different flavors. 3. Tomato Sauce:This is a sauce created with a tomato base, seasonings and liquid. From this sauce you can create Bologaise, Napolitaine, Provencale and Portugaise sauces. 4. Bechamel Sauce/WHITE SAUCES: This is a milk based sauce with seasonings and thickened with a white roux. From this sauce you can create sauces like Mornay, Cardinal and Creme. 5. Hollandaise Sauce: This sauce is created with egg yolks, clarified butter and seasonings. This sauce can be the base for such sauces as Bearnaise, Maltaise and Choron. Veloute: There are many versions of Veloute including: Veal, Chicken, Fish and Vegetable. These are sauces with a liqud (example Chicken stock for Chicken Veloute), a roux to thicken and seasonings. Adding cream will produce a Supreme sauce. Adding egg youlk andcan prudce a sauce Allemande. Adding Eggyolk and cream will produce Normande sauce. From there there are countless amounts of sauces you can make. 9BEVERAGE KNOWKLEDGE FOR F & B STAFFS

Chefs all over the world know that from these mother sauces they can make countless number of other variations of these sauces. Many chefs have these mother sauces readily available to them so they can make different sauces from them. Many companies created powdered versions of these sauces but they could never be the same as the true version. If anyone is interested in any of these mother sauce recipes just let me know and I will post some! Allemande This is a velout thickened with egg yolks instead of a roux. This will be a good principle to learn, I have also seen recipes for Bchamel child sauces that use this thickening method as well (Alfredo in particular) 5 years ago WHITE SAUCES: white sauces is made by in 3 ap spoon butter (all purpose spoon) is added 3 a p spoon flour is added until it becomes brownish with wig meg powder with milk is added after staring it shouldnt be lumps(daullo) lastly either with parmesans cheese or salts will help to finish making the white sauces. Basic white sauces is made with cheese, capers, chopped herbs, curry, lemon juice, white wine, horseradish, anchovy paste, tomato puree, julienne vegetables. This is prepared by making a white roux out of flour and butter in equal proportions, till it reaches sandy textures. Milk is added a little at a time stirred to avoid lumps. An onions with one cloves is added for flavors. Seasoning is added for taste. Then products are then passed through a fine strainer. WHITE SAUCES GO WITH: Mushroom, horseradish, cheese or caper, BROWN SUACES: this is prepared by making a brown roux of flours and butters.tomato puree is added and stirred to avoid lumps. Brown stocks is added vigourously to blend with the roux,on a gentel fire.consists of onions,carrots,bacon trimmings,bay leaf,thyme and peppercorn are introduced for flavors along with sauted vegetables,the products is simmered gently for 4-6 hrs and then strained. brown sauce is made by butter or sunflower oil/olives oils with flours of 2 ap spoons until it becomes yellowish and then to add some of consomms soup of l and chicken cubes water the sauces as per need. Brown sauces e.g. with fried diced onions, mushrooms, redcurrant jelly, cranberries, orange juice, crushed juniper berries, sour cherries, orange marmalade, crushed green peppercorns, red wine, sherry, brandy, mustard or crme fraiche. MAYONNAISE: salad oil is incorporated in to the beaten yolk of an egg.it is seasoned and sharpened with the mustard/vinegar,slat,and peppers.it Is a basic cold


sauces used for salad dressings and hors d oeuvres. Salad oil like sunflowers/olive oil is incorporated in to beaten yolk/white part of the egg(especially with the yolk) slowly with salt,peppers,mustard sauce,it shouldnt be lumps and to add vinegar with the sugar,salt,and keep on beating them until it becomes a complete sauces. Valuates sauces: consomms soup of 1 ap and with the double boiler and to beat the egg and to add pepper,salt,vinegar,parsely,and again to add consomms soup of 1 ap. Used in fish items Hollandaise/tatta suace: this is made by butter with yolk and vinegar only. Tartar sauce: mayonnaise sauce with parsley and creepers with the olive oil and the lemon juice this is how it is made. Tomato sauces: Tomato Sauce:This is a sauce created with a tomato base, seasonings and liquid. From this sauce you can create Bologaise, Napolitaine, Provencale and Portugaise sauces. To make tomato sauce in 5kg of tomato we got to add 2 ap spoon of olive oil with the 2 pieces of garlic and 1 piece of whole onions and to start boiling the saces and keep adding the salt,basil,peppers, and to cook maxim of 1hrs # in case of sours, we can apply sweet pumpkins, carrots etc. to make pork chopped sauce: to get mixed with the red wines (as per the requirements) olive oil/sunflower oil,chopped garlic, rose merry, salt, and small chicken cubes and then to get mixed well with the chopped.let the chopped be soaked in the sauce which we made. In about 10ml butter with the soya sauce we got to grilled the chopped .on the side different of grilled veg could be given with the breads. Colds law is the mayonnaise sauce is the mother sauce. Some of the sauces are below are:

11BEVERAGE KNOWKLEDGE FOR F & B STAFFS

1-2-3 Sauce Bearnaise Sauce Blender Hollandaise Bordelaise Sauce Brown Sauce Caper Butter Caper Mayonnaise Cheese Sauce Chinese Brown Sauce Chutney Creole Sauce Cucumber Sauce Cumberland Sauce Dill Sauce Flavored Butter Garlic Butter Gourmet Sauce Herb Butter Hollandaise Horseradish Sauce Jiffy Hollandaise Lemon Butter Marinate Mint Sauce For Lamb Mushroom Sauce Mustard Sauce Raisin Sauce Sauce Diable Sauce Mousseline Sauce Provencale Sauterne Sauce Shrimp Sauce Spicy Cherry Sauce Sweet And Sour Sauce Tangy Cranberry Sauce Tartare Sauce White Sauce

Alfredo Sauce Blender Bordelaise Sauce Brown Gravy Buffalo Wings Buffalo Wing Sauce Caesar Salad Ceasar Dressing Chili Con Queso Chocolate Fondue Cocktail Sauce Cole Slaw Dressing Crab Dip Cranberry Salad Creamy Garlic Sauce Cucumber Sauce Gyro Duck Sauce Easy Alfredo Sauce For Pasta Fruit Butters Fruit Dip Garlic & White Wine Sauce Garlic Butter Jack Daniels Sauce Japanese Shrimp Sauce Meatball Sauce Mint Sauce For Lamb Nacho Cheese Sauce Pasta And Cream Sauce Peppercorn Sauce Prime Rib Raspberry Vinegarette Red Chili Sauce Roasted Red Peppers Seven Layer Bean Dip Spinich Dip Steak Diane Sauce Sweet Chili Sauce Tartar Sauce Teriyaki Sauce Thai Peanut Sauce Vinegar And Oil Dressing Vodka Sauce Waldorf Salad


Derivates of the white sauces: Mornay Cheese Cream Scotch egg Mustard Parsley Soubise Anchovy Onion sauces Brown sauce(espagnole) Bordelaise Demi-glance Madere Piquante Diable Chasseur Robert Charcutiere Chaudfroid9brown) Layonnaise Derivates of veloute sauces Fish: normande Joinville Vin Diplomat Shrimp Derivates of velout with chicken Allemande Aurora Poulette Fine herbs Caper Bercy Curry Derivates of veloute of meat Supreme

chaud froid ravigote Derivates of hollandaise sauce barnaise noisette mustardonline maltaise foyot choron rachel grimod derivates of tomato barbecue italienne milanaise chaud froid fomated provencale portugaise derivates of mayonnaise Cambridge Gloucester Remoulade Tartare Vincent Verte Andalouse Cocktail Tyroliene 1000isand

hongroiechivry ivry riche

13BEVERAGE KNOWKLEDGE FOR F & B STAFFS

the sauces

Documents

word sauce

flavoursome sauce

seasoned sauce

basic sauces

flavored sauces

modern sauces

foundation sauces

mother sauces