Sauces are the melding of ingredients including stocks, wine, aromatics, herbs and dairy into a harmonious taste. Most small sauces are based on the principle of reduction; cooking down various liquids with aromatics, wine, and herbs, to meld, concentrate, and balance the flavor and consistency.
Week 12 -- Basic Sauces
- A sauce is made of three kinds of ingredients: Liquid, thickening agent, and seasonings/flavorings.
- Liquid: Provides the body of the sauce.
- Thickening Agents: Sauces must cling to food, need thickening agent.
- Seasoning/flavorings are added at different stages of sauce making.
The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato .
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods . Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted.
Equal parts butter and flour get cooked over medium heat, then a liquid gets added . This mixture then boils, thickens (reduces), and becomes the base of your sauce. Just note, if you're making a white sauce—like Béchamel or Velouté—do not brown the butter, as it will darken the finished product.
Sauces typically contain a liquid, thickener and various flavorings and seasonings . French mother sauces use milk (béchamel sauce), white stock (veloute), brown stock (Espagnole), clarified butter (Hollandaise), and tomato (tomato sauce) as the liquid base for each type of sauce.
The major sauces are basically made of three components:
- A liquid, the body of the sauce. stocks, milk, fats,
- A thickening agent: roux, starch, liaison (cream, egg yolks,) vegetable purees, fat and sometimes blood, as used in Europe for wild game sauces,
- The flavoring and seasoning.
What are the five mother sauces of classical cuisine?
- Béchamel. You may know béchamel sauce as the white sauce that gives chicken pot pie its creamy texture, or as the binder for all that cheese in macaroni and cheese. ...
- Velouté ...
- Espagnole. ...
- Sauce Tomate. ...
Small Sauce Prep Steps – 3 Methods Illustrated
The methods for preparing a small sauce from a mother sauce include the sauté and deglaze method, the reduction method, and the gastrique method .
Sauces were often used to cover up the flavor of less-than-perfect meats, poultry and seafood. The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce .
Béchamel sauce is probably the simplest of the mother sauces because it doesn't require making stock. If you have milk, flour, and butter you can make a very basic béchamel.
THE SEVEN MOTHER SAUCES
- Béchamel. Also known as white sauce, béchamel consists of milk thickened with equal parts of flour and butter. …
- Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice. …
- Velouté …
- Espagnole. …
- Demi-Glace. …
- Tomato. …
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
Sauces typically contain a liquid, thickener and various flavorings and seasonings . French mother sauces use milk (béchamel sauce), white stock (veloute), brown stock (Espagnole), clarified butter (Hollandaise), and tomato (tomato sauce) as the liquid base for each type of sauc
sauce, liquid or semiliquid mixture that is added to a food as it cooks or that is served with it . Sauces provide flavour, moisture, and a contrast in texture and colour. They may also serve as a medium in which food is contained, for example, the velouté sauce of creamed chicken.