2. WHAT IS A
SAUCE?
Moist liquid component
served with the dish.
Adds contrasting and
complementary flavors.
Adds to the texture and
enhances the taste.
Adds visual interest to the
dish.
3. Thickening Agents
Roux- Refined flour cooked with equal quantity of butter. Types are
White, Blond and Brown roux.
Slurry- Cornstarch with water.
Beurre Maine- Equal parts of flour and butter kneaded together
Laison – One part egg yolk and three parts cream.
Butter – Also adds shine.
Blood
4. BECHAMEL
Made first by Louis de Behcamel,
chief steward of King Louis XIV.
Made with one parts of white
roux and 10 parts of milk.
Commonly known as white
sauce.
6. ESPAGNOLE
(BROWN SAUCE)
•Dates to the 18th century.
•Finest ham and tomato was said to come from
Spain.
•Thickening rich brown stock with brown roux.
7. TOMATOSAUCE
• Traditional French tomato sauce is
thickened with butter roux.
• More commonly associated with Italian
cuisine.
• French recipe includes- Tomatoconcasse, pork,
vegetables, thickened with roux.
8. HOLLANDAISE
(DUTCH SAUCE)
• Warm, emulsified sauce.
• Based on egg yolks and butter.
• In French it means Dutch style.
• Since the sauce is heavy, it is served in less
quantity and used primarily as a topping
sauce.
9. MAYONNAISE
• A cold emulsified sauce based on egg yolks.
• Constitutes of egg yolks, oil, vinegar or
lemon juice.
• If not handled well, it can curdle.
• Very popular dipping and spreading sauce.
