1. Sauces

2. Thickening Agents
Roux
Cornstarch
Arrowroot
Beurre Manie
Liaison

3. Roux
White roux – removed from heat as soon as develops a frothy, bubbly appearance
Blond roux – cooked slightly longer, until begins to caramelize flour.
Brown roux – cooked until it develops a darker color and a nutty aroma and flavor.

4. Roux

5. Liaison It adds richness and smoothness with minimal thickening.
Tempering

6. Cornstarch Especially popular in Asian cuisine
Products thickened with cornstarch should not be reheated
Slurry – mixture of starch and cool liquid. Can be added to hot or cool liquids.

7. Arrowroot
Beurre manie
Does not break down as quickly as cornstarch
Much more expensive
Used for quick thickening at the end of the cooking process
Also adds shine and flavor

8. 5 Mother Sauces
Bechamel
Veloute
Tomato Sauce
Espagnole
Hollandaise

9. Bechamel Milk, roux, seasoning Rich, creamy, and smooth Cream Sauce
Cheese
Mornay
Nantua

10. Veloute White stock or fish stock, and roux
Rich, smooth, and lump free. Ivory colored with a deep luster
Allemande
Supreme

11. Espagnole Brown stock, brown roux, mirepoix, and tomato puree
Full bodied and rich
Demi-Glace
Jus Lie

12. Tomato
Tomatoes, vegetables, seasonings, white stock, and some use blond or brown roux
Should not be bitter, acidic, or overly sweet
Smooth, deep red, and thick

13. Hollandaise Smooth, buttery, pale lemon-yellow-colored and very rich
Frothy and light
Easily separates: too hot, too cold, eggs cooked, too much butter…