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Sauces
1.
sauces 1
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
5.
sauces 5
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
8.
sauces 8
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
10.
sauces 10
11.
Brown sauce
Ingredients Fat Flour Tomato puree Brown stock Vegetables (carrot,onion) Parsley ,bay leaf and celery sauces 11
12.
sauces 12
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
14.
sauces 14
15.
Warm yellow
and rich sauce. Ingredients Butter Egg yolks Crushed peppercorns Vinegar Lemon juice sauces 15
16.
sauces 16
17.
Noisette (hollandaise+chopped tarragon+chervil)
Mousseline (hollandaisesauce mixed with stiffly whipped cream) Bearnaise (hollandaise sauce+chopped tarragon+chervil) sauces 17
18.
sauces 18
19.
Red kitchen
sauce Ingredients Flour Butter Onion Carrot Celery Bay leaf Garlic crushed Tomato puree Tomatoes chopped Brown stock Sugar Salt sauces 19
20.
sauces 20
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
22.
sauces 22
23.
Cold sauce
Ingredients Olive oil Eggs French mustard Vinegar Lemon Seasoning sauces 23
24.
sauces 24
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
26.
sauces 26
27.
THANK YOU sauces 27
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