Journal

1
Journal

• What types of sauces can you think of?
• What is in it?
• How does it look?
• What color is it?

2
Sauces
3
What is a sauce?

• Sauce-
• Flavorful liquid thickening agent seasonings

4
Functions of a sauce

• Flavor
• Appearance
• Moistness
• Richness
• Color

5
What is gravy?

• Gravy- Made from pan drippings (fond), and
  thickened with roux or slurry.

6
Mother sauces

• A mother sauce is a sauce that is used to be made
  into another sauce.
• Just like we use chicken stock to make chicken
  soup.

7
5 Mother Sauces

• Béchamel- ( bash-a-mel)
• Veloute- (vel-ou-tay)
• Espagnole- (es- pan- yole)
• Tomato
• Hollandaise- (hol-lan-days)

8
Béchamel

• Flavored milk thickened with a white roux.
• Second sauce
• Mornay- béchamel with the addition of cheese.

9
Veloute

• White stock thickened with a blond roux.
• Second sauce
• Sauce supreme- Veloute with the addition of
  cream.

10
Espagnole

• Brown stock, brown roux, flavoring ingredients,
  and tomato product.

11

• Hollandaise- Clarified butter and egg yolk.
• Tomato- tomato puree, mire poix, small amount of
  stock.