Sauces

Sauces
“The sauce is to culinary art
what grammar is to
language.”
Gastronomer
 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
 A sauce boat, gravy boat or sauciere
is a boat-shaped pitcher in which
Boats
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.
 White
Veloute
Sauce
Hollandaise
Sauce
Tomato

Sauce
French Mayonnaise
Brown
Cuisine
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
 Velout

and stock.
e
Prepared from light brown roux

 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
 A Red kitchen Sauce.
 This type of sauce may be
Sauce
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
flavourful coating to decorate
cold dishes.
 Basic derivative is
 Chantilly
Thank
You