Sauces “The sauce is to culinary art what

grammar is to language.”Gastronomer

Presented by:Manjeet Nehra(16)

Mudit Grover(18)

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 Boats A sauce boat, gravy boat or

sauciere is a boat-shaped pitcher in which 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 Sauce Veloute Brown

Sauce

Hollandise Sauce

Tomato Sauce

Mayonnaise

Hollandaise Sauce

French Cuisine

White SauceVeloute

Mayonnaise

Tomato Sauce

Brown 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

Veloute Prepared from light brown roux

and stock. 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 Sauce A Red kitchen Sauce. This type of sauce may be

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

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