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

2. Sauces

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

4. Functions of a sauce
Flavor
Appearance
Moistness
Richness
Color

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

6. 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.

7. 5 Mother Sauces Béchamel- ( bash-a-mel) Veloute- (vel-ou-tay)
Espagnole- (es- pan- yole)
Tomato
Hollandaise- (hol-lan-days)

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

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

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

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