What are the basic ingredients in sauce?

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.

What are 3 main ingredients for sauce making?

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.

What are the 5 basic sauces?

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. ...
  • Hollandaise.

What are the 7 basic 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. ...
  • Hollandaise.

How do you make basic sauce?

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 produc

What are the 3 sauce components?

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 3 sauces?

And once you've made them a few times, you won't even need a recipe!

  • 1 - Béchamel or Basic White Sauce. A white sauce is made by adding milk, salt, and pepper to a roux. ...
  • 2 - Mornay or Cheese Sauce. Building off a white sauce is a Mornay or cheese sauce. ...
  • 3 - Gravy.

What are the 3 main base sauces in classic cookery?

Béchamel Sauce

  • Cream Sauce.
  • Mornay Sauce.
  • Soubise Sauce.
  • Nantua Sauce.
  • Cheddar Cheese Sauce.
  • Mustard Cheese Sauce.
  • Cheesy Sauce.
1 July 2021

What are the 5 types of sauces?

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce

What are the 5 modern sauces?

Five basic types of sauces appear over and over again on menus and in cookbooks that feature the kind of vegetable-heavy, flavor-dense food that cooks and eaters favor today: yogurt sauce, pepper sauce, herb sauce, tahini sauce and pesto

What are the 6 types of sauces?

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise .

Why is it called 5 mother sauces?

The five mother sauces are the basis of all classical sauces

In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." They're called mother sauces because each one is like the head of its own unique family

What are the basic sauce?

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato

What are the methods in preparing basic sauces?

The methods for preparing a small sauce from a mother sauce include the sauté and deglaze method, the reduction method, and the gastrique method .