sauces
DESCRIPTION
Types of SaucesTRANSCRIPT
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PRESENTATION ON SAUCES
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WHAT IS SAUCE Sauces are liquids or semi-liquid
mixtures. A keen sense of smell,delicate sense of
taste,a light,strong hand for the blending-all contribute to the perfect sauce.
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MOTHER SAUCES Bechamel Veloute Espagnole Hollandaise Tomato Mayonnaise
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BECHAMEL SAUCE Ingredients Flour Butter Milk Onion studded with cloves and bay leaf
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DERIVATIVES OF BECHAMEL Mornay
(bechamel+cream+gruyere+egg yolk) Onion sauce (bechamel+minced
onioncooked in milk+eggs + nut meg) Mustard (bechamel+fresh
+butter+mustard) Cream (bechamel+fresh cream+butter)
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VELOUTE Blond sauce Ingredients Butter Flour Stock (chicken ,veal or fish) Mushroom trimmings
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DERIVATIVES OF VELOUTE Ivory (sauce supreme+meat glaze) Mushroom (supreme+sliced button
mushrooms) Supreme (chicken veloute+white
wine+parsley+mushroom +trimmings+fresh cream+yolk of eggs+juice of lemon )
Curry sauce (dices of onion+apples saute in butter+curry powder+coconut milk+veloute sauce )
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ESPAGNOLE SAUCE Brown sauce Ingredients Fat Flour Tomato puree Brown stock Vegetables (carrot,onion) Parsley ,bay leaf and celery
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DERIVATIVES Devil (chopped shallots+white
wine+vinegar+peppercorn,salt+demi-glaze+chopped parsley)
Madeira (demi-glaze+madeira wine) Chaudfroid (demi-glaze+aspic
jelly+essence of truffles+madeira)
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HOLLANDAISE SAUCE Warm yellow and rich sauce. Ingredients Butter Egg yolks Crushed peppercorns Vinegar Lemon juice
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DERIVATIVES Noisette (hollandaise+chopped
tarragon+chervil) Mousseline (hollandaisesauce mixed
with stiffly whipped cream) Bearnaise (hollandaise sauce+chopped
tarragon+chervil)
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TOMATO SAUCE Red kitchen
sauce Ingredients Flour Butter Onion Carrot Celery Bay leaf Garlic crushed
Tomato pureeTomatoes
choppedBrown stockSugarSalt
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DERIVATIVES Bretonne (tomato sauce+saute chopped
onion+white wine+butter+parsley) Italienne (tomato sauce+demi
glaze+chopped shallots+mushroom+lean ham+fine herbs)
Barbecue (tomato sauce+ketchup+vinegar+sugar)
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MAYONNAISE Cold sauce Ingredients Olive oil Eggs French mustard Vinegar Lemon Seasoning
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DERIVATIVES Chantilly (mayonnaise+lemon
juice+whipped cream) Tartare (mayonnaise+hard yolk of
egg ,garnished with finely chopped onion and chives)
Vincent (half tartare sauce half green sauce mix together)
Green sauce (mayonnaise sauce mixed with puree of blanched herbs ,spinach,parsley,chervil)
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THANK YOU