SOUPS AND

SAUCES

Foods 2
Unit 6 and 8
Natalie Johnson

MOTHER SAUCES
Sauce

Liquid

Thickener

Color

Bchamel

Milk

White roux

White

Espagnole

Brown Stock

Brown roux

Brown

Tomato

Tomatoes

Tomato paste Red

Hollandaise

Clarified
Butter

Egg yolk

Yellow

Velout

White Stock

Blond roux

Amber
2

BCHAMEL
White sauce
Sauces Include:
Cream sauces
Mornay sauce
Chedder cheese sauce
Mustard sauce

Equal parts butter and

flour

VELOUTE
Amber Sauce
Made from:
Veal
Chicken
Fish Stock

Blonde Roux

ESPAGNOLE
Brown Sauce
Made with:
Beef
Flavored with:
Savory herbs
tomato

Brown Roux

TOMATO
Red Sauce
Made with:
Tomato
Vegetables

Tomato Base

HOLLANDAISE
Yellow Sauce
Made by:
Whisking eff yolks with
melted butter and lemon
juice.
Flavored with:
Peppercorns
Cayenne
Lemon
Ginger

Butter a base

THICKENING AGENTS
Roux
Equal parts by weight of fat and flour cooked
together used to thicken liquids

Butter
Flour

COMPOUND SAUCES
Compound sauces are leading sauces with other
ingredients & flavors added to it

STOCK BASE SOUP

Combine main
flavorings and cold
water.
Bring to a boil and
then simmer until
the stock develops
flavor, body, and
color.
Could take up to 24
hours

MIREPOIX
50% onion
25% carrots
25% celery

STORAGE OF SOUPS
Divide into
smaller
containers
Shallow
Containers
Can also cool
by using an ice
bath