Chapter 14 - Sauces

What are the purposes of a

sauce?
Basic Ingredients for Sauces

● Liquids
● Usually stock
● Match stock flavor with food
flavor

● Aromatics & Seasonings

● Enhance the flavor of the stock
used for sauces
● Shallots, onions, leeks,
herbs, spices

● Thickeners
● Roux
● Slurry
● Liaison
● Puree
Thickeners

● Roux
● Equal parts of fat and
flour (by weight)
● Longer cooking weakens
thickening power
● Colors of roux
● White
● Blonde
● Brown

● How much roux do I

need?
● 1 pound per gallon of
liquid
Slurry
●
● Cornstarch and water mixture
● Useful for clear sauces made quickly

Liaison
●
● Cream and egg mixture
● Must be tempered to prevent curdling
● Allemande Sauce is a classic

sauce made from a liaison

Types of Sauces

Mother (Grand) Sauces

●
● Brown
● Bechamel
● Veloute
● Tomato
● Hollandaise

Derivative Sauces
●
Miscellaneous Sauces
Compound Butter
●

Coulis
●

Gravy
●

Salsa, relish, chutney

●
General Sauce Info

●Use proper size pans and equipment

●Strain sauces through sieve and cheesecloth
●Food mills are good for puree sauces

Serve sauces at correct temperatures

●
● Sauces thicken as they cool

Cool, store, and reheat properly

●
● Cool below ______ degrees
● Label and _______ each item
● Reheat gently over _______heat