Journal What types of sauces can you think of? What is in it?

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Presentation transcript:

Journal What types of sauces can you think of? What is in it? How does it look? What color is it?

Sauces

What is a sauce? Sauce- Flavorful liquid + thickening agent+ seasonings

Functions of a sauce Flavor Appearance Moistness Richness Color

What is gravy? Gravy- Made from pan drippings (fond), and thickened with roux or slurry.

Mother sauces A mother sauce is a sauce that is used to be made into another sauce. Just like we use chicken stock to make chicken soup.

5 Mother Sauces Béchamel- ( bash-a-mel) Veloute- (vel-ou-tay) Espagnole- (es- pan- yole) Tomato Hollandaise- (hol-lan-days)

Béchamel Flavored milk thickened with a white roux. Second sauce Mornay- béchamel with the addition of cheese.

Veloute White stock thickened with a blond roux. Second sauce Sauce supreme- Veloute with the addition of cream.

Espagnole Brown stock, brown roux, flavoring ingredients, and tomato product.

Hollandaise- Clarified butter and egg yolk. Tomato- tomato puree, mire poix, small amount of stock.