PREPARE SAUCES

REQUIRED
FOR MENU ITEMS
What do you need to know?
Classify various types of
sauces.
Prepare a variety of hot
and cold sauces based on
the required menu items.
Technical Terms:

Emulsify-to combine two ingredients

that don't normally mix easily. It also
refers to combining fat and water.
Roux- a mixture of flour and fat cooked
together and used to thicken sauces.
 Sauces
It is a fluid dressing for poultry, meat, fish, dessert

and other culinary products. Sauce is a flavorful

liquid, usually thickened that is used to season.

Sauces serve a particular function in the

composition of a dish and one of the important

components of a dish.
These enhance the taste of the food to be served

as well as add moisture or succulence to food

that are cooked dry.

 Sauces
Sauces also enhance the appearance of a dish

by adding luster and sheen.

A sauce that includes a flavor complementary to

a food brings out the flavor of that food. It

defines and enriches the overall taste and its

texture.
Basic Sauces for

Meat, Vegetable
and Fish
(MOTHER SAUCES)
White Sauce

or Bechamel
It is also a roux made

of milk flavoured with

nutmeg. The basic

ingredient is milk

which is thickened with

butter.
 Velouté
(vuh·loo·tee)

It is made with a roux of flour

and butter. It is chief

ingredients are veal, chicken

and fish broth, thickened with

blonde roux.
This is good for white meats

and perfect for continental

cuisine.
 Hollandaise
It is a rich emulsified sauce

made from butter, egg yolks,

lemon juice and cayenne.

It is popular with steaks and

vegetables like broccoli and

cauliflower.
 Brown Sauce

or Espagnole
It is a brown roux-based

sauce made with margarine

or butter, flavor and brown

stock. This particular sauce is

the perfect accompaniment

for grilled or roasted red

meat.
 Tomato
Sauce
It is made with tomatoes

and gives authentic flavour

to recipes. This is used in

traditional ham and bacon,

specifically using
tomato puree seasoned

with spices and herbs.

 Mayonnaise
It is a cold sauce made

with eggs and olive oil.

This is best used as

dressings for salads and

also goes well with

sandwiches and the

traditional fish and chips.

Variation of Sauces

Hot Sauces Cold Sauces

It is cooked ahead of

It is made just time, then cooled,

before they are to

covered, and placed

be used. in the refrigerator to

chill.