| Understanding Sauces |
A sauce is a liquid with flavor; it is usually thickened by a thickening agent. They are
used to season, flavor and to accentuate the flavors on a dish. They also add:
The Structure of a sauce
The most common sauces are made from 3 types of ingredients:
used to season, flavor and to accentuate the flavors on a dish. They also add:
- Humidity
- Flavor
- It enriches foods
- Appearance (adds color And texture)
- Interest (to the person who is eating the dish)
The Structure of a sauce
The most common sauces are made from 3 types of ingredients:
- Liquid, the liquid is the body of a sauce (1st layer of flavor). There are 5
different types of liquid or layers to start a sauce.
- White stock
- Brown stock
- Milk
- Tomato And stock
- Clarified butter.
- Thickening agent, (the sauce needs to stick to the food), there different types of
thickening agents:
- Roux = 50% fat (butter) + 50% flour
- Starch (vegetables, potatoes, bread, grains)
- Cornstarch
- Seasonings And additional flavorings (2nd layer of flavor).
- Mirepoix = 50% onions, 25% celery, 25% carrots
- Onion pique = ½ onion, bay leaf, cloves
- Bouquet garni = any type of vegetables or herbs tied together And used to
flavor dishes. - Sachet bag = a bag made out of cheesecloth, filled with herbs And spices,
to create a bag And add to a flavor to the dish. This is used when the chef
does not want to see the herb in the finished dish.
 |
There are 5 mother sauces; they are called this because we can create many sauces if we
use these sauces as our bases. They can be used in different combinations to create a
new sauce. To create these new sauces first cook the mother sauce And then add the
ingredients listed on the combination list that is after every mother sauce recipe.
use these sauces as our bases. They can be used in different combinations to create a
new sauce. To create these new sauces first cook the mother sauce And then add the
ingredients listed on the combination list that is after every mother sauce recipe.
mother sauces, secret sauce, cheddar sauce, mushroom sauce, veloute, primo sauce, espanole, criolle sauce, bechamel, tomato sauce,mother
sauces,stock,sauce,spanish sauce,creolle sauce, flavor, roux, bechamel, espanole, hollandase, veloute, sachet bag, mother sauces, secret sauce,
cheddar sauce, mushroom sauce, veloute, primo sauce, espanole, criolle sauce, bechamel, tomato sauce, mother sauces of the culinary world, how to
make mother sauces, bechamel, veloute, españole, espanole, hollandaise, Tomato sauce, learn to make mother sauces
sauces,stock,sauce,spanish sauce,creolle sauce, flavor, roux, bechamel, espanole, hollandase, veloute, sachet bag, mother sauces, secret sauce,
cheddar sauce, mushroom sauce, veloute, primo sauce, espanole, criolle sauce, bechamel, tomato sauce, mother sauces of the culinary world, how to
make mother sauces, bechamel, veloute, españole, espanole, hollandaise, Tomato sauce, learn to make mother sauces
| Site Map/ About Us/Cooking Class/Cook Book/ Mother Sauces Copyrights Chef Milani 2003 -2011 Mother Sauces |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Are you looking to sharpen you culinary skills at home? |
| Cocifacil on DVD includes all my Video Recipes |
| Click on the link to see the recipe Bechamel Veloute Hollandaise Espagnole Tomato sauce |