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sauces 1
 Sauces are liquids or semi-liquid mixtures.
 A keen sense of smell,delicate sense of
taste,a light,strong hand for the blending-all
contribute to the perfect sauce.
sauces 2
 Bechamel
 Veloute
 Espagnole
 Hollandaise
 Tomato
 Mayonnaise
sauces 3
 Ingredients
Flour
Butter
Milk
Onion studded with cloves and bay leaf
sauces 4
sauces 5
 Mornay (bechamel+cream+gruyere+egg yolk)
 Onion sauce (bechamel+minced onioncooked
in milk+eggs + nut meg)
 Mustard (bechamel+fresh +butter+mustard)
 Cream (bechamel+fresh cream+butter)
sauces 6
 Blond sauce
 Ingredients
Butter
Flour
Stock (chicken ,veal or fish)
Mushroom trimmings
sauces 7
sauces 8
 Ivory (sauce supreme+meat glaze)
 Mushroom (supreme+sliced button
mushrooms)
 Supreme (chicken veloute+white
wine+parsley+mushroom +trimmings+fresh
cream+yolk of eggs+juice of lemon )
 Curry sauce (dices of onion+apples saute in
butter+curry powder+coconut milk+veloute
sauce )
sauces 9
sauces 10
 Brown sauce
 Ingredients
Fat
Flour
Tomato puree
Brown stock
Vegetables (carrot,onion)
Parsley ,bay leaf and celery
sauces 11
sauces 12
 Devil (chopped shallots+white
wine+vinegar+peppercorn,salt+demi-
glaze+chopped parsley)
 Madeira (demi-glaze+madeira wine)
 Chaudfroid (demi-glaze+aspic jelly+essence
of truffles+madeira)
sauces 13
sauces 14
 Warm yellow and rich sauce.
 Ingredients
Butter
Egg yolks
Crushed peppercorns
Vinegar
Lemon juice
sauces 15
sauces 16
 Noisette (hollandaise+chopped
tarragon+chervil)
 Mousseline (hollandaisesauce mixed with
stiffly whipped cream)
 Bearnaise (hollandaise sauce+chopped
tarragon+chervil)
sauces 17
sauces 18
 Red kitchen sauce
 Ingredients
Flour
Butter
Onion
Carrot
Celery
Bay leaf
Garlic crushed
Tomato puree
Tomatoes chopped
Brown stock
Sugar
Salt
sauces 19
sauces 20
 Bretonne (tomato sauce+saute chopped
onion+white wine+butter+parsley)
 Italienne (tomato sauce+demi glaze+chopped
shallots+mushroom+lean ham+fine herbs)
 Barbecue (tomato
sauce+ketchup+vinegar+sugar)
sauces 21
sauces 22
 Cold sauce
 Ingredients
Olive oil
Eggs
French mustard
Vinegar
Lemon
Seasoning
sauces 23
sauces 24
 Chantilly (mayonnaise+lemon juice+whipped
cream)
 Tartare (mayonnaise+hard yolk of egg
,garnished with finely chopped onion and
chives)
 Vincent (half tartare sauce half green sauce
mix together)
 Green sauce (mayonnaise sauce mixed with
puree of blanched herbs
,spinach,parsley,chervil)
sauces 25
sauces 26
THANK YOU
sauces 27

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Sauces

  • 2.  Sauces are liquids or semi-liquid mixtures.  A keen sense of smell,delicate sense of taste,a light,strong hand for the blending-all contribute to the perfect sauce. sauces 2
  • 3.  Bechamel  Veloute  Espagnole  Hollandaise  Tomato  Mayonnaise sauces 3
  • 4.  Ingredients Flour Butter Milk Onion studded with cloves and bay leaf sauces 4
  • 6.  Mornay (bechamel+cream+gruyere+egg yolk)  Onion sauce (bechamel+minced onioncooked in milk+eggs + nut meg)  Mustard (bechamel+fresh +butter+mustard)  Cream (bechamel+fresh cream+butter) sauces 6
  • 7.  Blond sauce  Ingredients Butter Flour Stock (chicken ,veal or fish) Mushroom trimmings sauces 7
  • 9.  Ivory (sauce supreme+meat glaze)  Mushroom (supreme+sliced button mushrooms)  Supreme (chicken veloute+white wine+parsley+mushroom +trimmings+fresh cream+yolk of eggs+juice of lemon )  Curry sauce (dices of onion+apples saute in butter+curry powder+coconut milk+veloute sauce ) sauces 9
  • 11.  Brown sauce  Ingredients Fat Flour Tomato puree Brown stock Vegetables (carrot,onion) Parsley ,bay leaf and celery sauces 11
  • 13.  Devil (chopped shallots+white wine+vinegar+peppercorn,salt+demi- glaze+chopped parsley)  Madeira (demi-glaze+madeira wine)  Chaudfroid (demi-glaze+aspic jelly+essence of truffles+madeira) sauces 13
  • 15.  Warm yellow and rich sauce.  Ingredients Butter Egg yolks Crushed peppercorns Vinegar Lemon juice sauces 15
  • 17.  Noisette (hollandaise+chopped tarragon+chervil)  Mousseline (hollandaisesauce mixed with stiffly whipped cream)  Bearnaise (hollandaise sauce+chopped tarragon+chervil) sauces 17
  • 19.  Red kitchen sauce  Ingredients Flour Butter Onion Carrot Celery Bay leaf Garlic crushed Tomato puree Tomatoes chopped Brown stock Sugar Salt sauces 19
  • 21.  Bretonne (tomato sauce+saute chopped onion+white wine+butter+parsley)  Italienne (tomato sauce+demi glaze+chopped shallots+mushroom+lean ham+fine herbs)  Barbecue (tomato sauce+ketchup+vinegar+sugar) sauces 21
  • 23.  Cold sauce  Ingredients Olive oil Eggs French mustard Vinegar Lemon Seasoning sauces 23
  • 25.  Chantilly (mayonnaise+lemon juice+whipped cream)  Tartare (mayonnaise+hard yolk of egg ,garnished with finely chopped onion and chives)  Vincent (half tartare sauce half green sauce mix together)  Green sauce (mayonnaise sauce mixed with puree of blanched herbs ,spinach,parsley,chervil) sauces 25