• Sauces • “The sauce is to culinary art what grammar is to language.” • Gastronomer • Presented by: • Manjeet Nehra(16) • Mudit Grover(18) • Sauces  Sauces are liquid or semi-liquid mixtures.  Sauces are liquid that has been thickened by either:  Egg yolks  Roux  Cornflour , Arrowroot or Starch  Reducing cooking liquor or stock. • Importance of Sauces  Enhances flavours.  Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.  Enhances nutritional value of food.  Provides moisture , colour & shine to the food. • Chef De Saucier  Responsible for most of the sauces made in the kitchen of the Hotels.  He holds the one of the most demanding jobs of the kitchen in Hotels. • Sauce Boats  A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.  Mainly Sauce is served in this sauce boat in 5* Hotels. • Basic Sauces  These are the Six Basic types of Sauces originated from French Cuisine. • White Sauce  Also known as “Bechamel Sauce.”  Prepared with white Roux & mildly flavoured with onion.  Can be used as an ingredient in baked pasta recipes.  Some of the basic derivatives are  Cheese Sauce  Mustard Sauce • Veloute  Prepared from light brown roux and stock.  It get it’s name from the type of stock used.  Ex : Fish Stock & Blond roux-Chicken veloute  Some of the basic Derivaitives are  Caper Mutton Velloute  Aurore Chicken Veloute • Hollandaise  Warm yellow and rich sauce.  An emulsion of butter , lemmon juice , and egg yolk.  Particularly delicious on seafood, vegetables and eggs.  Some of the basic derivatives are  Noisette  Mustard • Tomato Sauce  A Red kitchen Sauce.  This type of sauce may be referred to as Coulis.  Served with “Pasta” , “Eggs” , “Fish” & “Meat”.  Some of the basic derivatives are  Tomated Chaudfroid  Barbecue • Brown Sauce  Also known as Espagnole sauce.  Made from Brown Roux and Brown Stock.  Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.  Some of the basic derivatives are  Lyonnaise  Robert • Mayonnaise  Basic cold sauce.  Used as a salad dressing.  Also used as a shiny flavourful coating to decorate cold dishes.  Basic derivative is  Chantilly Thank You

1. Sauces
“The sauce is to culinary art what
grammar is to language.”
Gastronomer
Presented by:
Manjeet Nehra(16)
Mudit Grover(18)

2. Sauces
 Sauces are liquid or semi-liquid
mixtures.
 Sauces are liquid that has been
thickened by either:
 Egg yolks
 Roux
 Cornflour , Arrowroot or
Starch
 Reducing cooking liquor or stock.

3. Importance of Sauces
 Enhances flavours.
 Some sauces helps in digestion. Ex:
Mint Sauce , Apple Sauce with roast
pork.
 Enhances nutritional value of food.
 Provides moisture , colour & shine to
the food.

4. Chef De Saucier
 Responsible for most of the sauces
made in the kitchen of the Hotels.
He holds the one of the most
demanding jobs of the kitchen in
Hotels.

5. Sauce Boats
 A sauce boat, gravy boat or sauciere
is a boat-shaped pitcher in which
sauce is served. It often sits on a
matching plate, sometimes attached
to the pitcher, to catch dripping
sauce.
 Mainly Sauce is
served in this sauce
boat in 5* Hotels.

6. Basic Sauces
 These are
the Six
Basic types
of Sauces
originated
from French
Cuisine.

7. Hollandaise
Sauce
French
Cuisine
White
SauceVeloute
Mayonnaise
Tomato
Sauce
Brown
Sauce

8. White Sauce
 Also known as “Bechamel Sauce.”
 Prepared with white Roux & mildly
flavoured with onion.
 Can be used as an ingredient in baked
pasta recipes.
 Some of the basic derivatives are
 Cheese Sauce
 Mustard Sauce

9. Veloute
 Prepared from light brown roux and
stock.
 It get it’s name from the type of
stock used.
Ex : Fish Stock & Blond roux-Chicken
veloute
 Some of the basic Derivaitives are
 Caper Mutton Velloute
 Aurore Chicken Veloute

10. Hollandaise
 Warm yellow and rich sauce.
 An emulsion of butter , lemmon juice
, and egg yolk.
 Particularly delicious on seafood,
vegetables and eggs.
 Some of the basic derivatives are
 Noisette
 Mustard

11. Tomato Sauce
 A Red kitchen Sauce.
 This type of sauce may be referred
to as Coulis.
 Served with “Pasta” , “Eggs” , “Fish”
& “Meat”.
 Some of the basic derivatives are
 Tomated Chaudfroid
 Barbecue

12. Brown Sauce
 Also known as Espagnole sauce.
 Made from Brown Roux and Brown
Stock.
 Eaten with meals and dishes such
as full breakfast , bacon , Sandwiches
or chips and baked beans.
 Some of the basic derivatives are
 Lyonnaise
 Robert

13. Mayonnaise
 Basic cold sauce.
 Used as a salad dressing.
 Also used as a shiny flavourful
coating to decorate cold dishes.
 Basic derivative is
 Chantilly

14. Thank You