1. - Shashank Kapur

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
 Commonly known as
white sauce.
 Made with one parts
of white roux and 10
parts of milk.
 Made first by Louis
de Behcamel, chief
steward of King
Louis XIV.

5. Veloute
 Literally means
velvet.
 Made with blond roux
and white stock(
chicken, fish or veal).
 Very light and blond
colored.

6. Espagnole(Brown sauce)
 Means Spanish.
 Dates back to the 18th
century.
 Finest ham and
tomato was said to
come from Spain.
 Thickening rich brown
stock with brown roux.

7. Tomato Sauce
 Traditional French tomato
sauce is thickened with
butter roux.
 More commonly
associated with Italian
cuisine.
 French recipe includes –
Tomato concasse, 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.

10. Derivatives

11. Bechamel
Mornay (cheese sauce) Bechamel + Grated gruyere + liason
Crème ( cream sauce ) Bechamel + fresh cream
Oignons ( onion sauce) Bechamel + fresh cream
+ chopped onions
Indienne (curry sauce ) Bechamel + cooked curry powder + onions
+ chopped tomatoes.
Allemande (mushroom sauce) Velouete + chopped mushroom + liason
Supreme( strained mushroom) Veloute simmered with chopped mushroom
and strained + liason
Aurore ( Tomato) Veloute + cooked and simmered tomato
puree
Cardinal (seafood sauce) Veloute + lobster butter + fresh cream
Veloute

12. Espagnole
Demi- Glaze ( jus) Equal parts of brown sauce + brown stock
reduced to half
Bigararde ( orange ) Demi- glaze + reduced red wine and orange
juice + red current jelly
Daible ( devil sauce ) Demi- glaze + reduced white wine + cayenne
pepper
Madiera ( wine sauce ) Espagnole + madiera wine
Maltaise ( orange ) Hollandaise+ juice of blood orange+
orange zest
Mousseline ( cream sauce ) Hollandaise + whipped double cream
Moutarde ( mustard sauce ) Hollandaise + dijon mustard
Choron ( tomato sauce ) Bearnaise + cooked tomato puree
Hollandaise

13. Mayonaise
Tartare Mayonaise + chopped gherkins +
chopped capers + chopped herbs
Thousand island Tartare sauce + ketchup
Cocktail Mayonnaise + chopped shallots + ketchup
+ brandy + cayenne pepper
Chantilly ( cream sauce ) Mayonnaise + stiffly beaten whipped cream
Aioli (garlic sauce ) Mayonnaise + pounded garlic cloves

14. Thank You !