types of mother sauces
TRANSCRIPT
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
Thank You